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Grandpappy's Basic Recipes

A Collection of
Hickory Nut Recipes

Copyright 1976,2004 by Robert Wayne Atkins, P.E.
All Rights Reserved.



Hickory Nuts (Same Tree Family as Pecans)

Hickory nuts are very hard to crack but they are extraordinarily delicious. They may be substituted in any recipe in place of pecans.



Mother Marsh's Hickory Nut Cake
From "Merry Christmas Cakes," by Marilyn Kluger,
The Courier-Journal, 11/17/1993, Louisville, KY, Pp. E1, E4
This cake was sent to Margaret Mitchell (Gone With the Wind)
every Christmas since 1936 by her Mother-in-Law
1/2 lb. butter1 tbsp. baking powder1.5 lbs. seedless raisins
2 cups sugar1 tbsp. ground cinnamon1 lb. currants
4 cups flour2.5 tsp. ground nutmeg1/2 cup milk
6 eggs2 cups hickory nut kernelsOptional: 1/2 cup Kentucky Bourbon
Preparation: Grease and flour one large bundt cake pan or two large loaf pans (10"x5"x3") and line with wax paper. Preheat oven to 300F. Cream the butter and sugar together until fluffy. Beat in the eggs, one at a time, and continue beating until well blended. Stir in the flour, baking powder, nutmeg, and cinnamon. (Reserve a small amount of flour mixture to toss with nuts and fruits before adding them to the batter.) Add the flour mixture and milk alternately to the creamed mixture, in about 3 additions. Then gently stir in the floured fruits and nuts. Scrape batter into prepared pans.
Cook: Bake at 300F for 3.5 hours if using the bundt pan, or 2 to 2.5 hours in the two loaf pans. Insert a toothpick into the center of the cake to verify doneness (it should be dry when removed). Cook cake on a wire rack. Wrap cake in aluminum foil and store in the refrigerator.
Optional: If desired, wrap cake in a cheesecloth that has been soaked in bourbon. This option was added by Mother Marsh's brother, Bob, one Christmas when he baked the cakes instead of Mother Marsh, his sister.

Hickory Nut Pie
1 cup chopped hickory nuts3 eggs, slightly beaten2 tbsp. soft butter
1 cup white Karo corn syrup3/4 cup granulated sugar1 tsp. vanilla extract
You will also need One unbaked pie shell.
Preparation: Mix the eggs, sugar, syrup, vanilla, and butter. Then add the nuts. Pour into a pie shell.
Cook: Bake at 400F for 10 minutes and then reduce heat to 350F and bake for another 40 minutes.
Variation: Substitute 1 cup of dark brown sugar for white sugar and increase butter to 6 tbsp. Bake at 350F for 40-45 minutes.



Nutritional Information About Hickory Nuts

Hickory Nuts, Shelled, Meat Only
Nutrition Facts
Serving Size: 1 ounce (28.4 g) or 9 Nuts

CategoryAmount
% RDV
Calories187.79 %
Total Fat18.2 g29 %
Monounsaturated9.32 g
Polyunsaturated6.25 g
Total Carbohydrate5.2 g2 %
Dietary Fiber1.8 g8 %
Protein3.6 g8 %
Vitamins
Vitamin A37.43 IULess 1%
B1, Thiamin0.25 mg17 %
B2, Riboflavin0.04 mg3 %
B3, Niacin0.26 mg3 %
B5, Pantothenic Acid0.49 mg5 %
Vitamin B60.05 mg2 %
Vitamin B120 mcg0 %
Vitamin C0.57 mcg1 %
Vitamin D0 mcg0 %
Vitamin E0 mcg0 %
Minerals
Calcium, Ca17.3 mg2 %
Copper, Cu0.2 mg11 %
Iron, Fe0.6 mg3 %
Magnesium, Mg48.9 mg13 %
Manganese, Mn1.3 mg35 %
Phosphorus, P95.1 mg10 %
Potassium, K123.4 mg6 %
Selenium, Se2.3 mg4 %
Sodium, Na0.3 mgLess 1%
Zinc, Zn1.2 mg11 %
Amino Acids
Alanine0.189 g
Arginine0.596 g
Aspartic Acid0.391 g
Cystine0.077 g
Glutamic Acid0.824 g
Glycine0.202 g
Histidine0.111 g
Isoleucine0.165 g
Leucine0.293 g
Lysine0.142 g
Methionine0.086 g
Phenylalanine0.204 g
Proline0.163 g
Serine0.230 g
Tryptophan0.040 g
Threonine0.121 g
Tyrosine0.130 g
Valine0.209 g
Other
Ash0.57 g
Folate, DFE11.43 mcg



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Grandpappy's e-mail address is: RobertWayneAtkins@hotmail.com