Snacks | Bread & Muffins | Side Dishes | Entrees | Breakfast Foods | Salads | Soups | Cakes | Pies | Other Hazelnut Desserts
Recipes from

Snacks & Appetizers

Hazelnut Parmesan Crisps

  • 1/2 cup grated fresh Parmesan cheese
  • 1/4 cup sesame seeds
  • 1/4 cup finely chopped, toasted Oregon hazelnuts
  • 1/8 to 1/4 teaspoon ground cayenne pepper (or to taste)

Heat oven to 375 degrees.

Mix all ingredients together in small bowl. Scoop up a heaping tablespoon of the mixture and pack it firmly into the spoon. Turn the spoon upside down and tap to release mixture on to an ungreased baking sheet. With the palm of your hand press into a thin 2 inch round. Leave at least 1 inch between each wafer.
Bake in a 375 degree oven until golden, about 12 to 14 minutes. Let stand for about 2 to 3 minutes and remove with spatula to cooling racks. Makes 12.

These crispy wafers are delicious as an appetizer, alone, or with a topping like smoked salmon. They may also be crumbled and added to tossed salads. Be sure to remove from oven when they just start to turn golden.

Oregon Hazelnut Appetizer

  • 10 strips sliced bacon
  • 3/4 cup chopped Oregon hazelnuts
  • 1 cup grated cheddar cheese
  • 1 tablespoon parsley, snipped
  • 1 teaspoon grated onion
  • 1/2 cup mayonnaise
  • 1/4 teaspoon Worcestershire sauce
  • dash cayenne pepper
  • 12 slices thin wheat bread

Yield: 48 appetizers

Cook bacon until crisp; drain and crumble. Blend with Oregon hazelnuts and remaining ingredients, except bread. Remove crusts from bread, cut into quarters and spread mixture on top of squares. Place on cookie sheet and bake at 350 for 10 minutes. Serve hot. Hazelnut, Brie & Apple Appetizer

  • 1 cup roasted & chopped Oregon hazelnuts
  • 4 ounces cream cheese, room temperature
  • 8 ounces brie cheese (rind trimmed), room temperature
  • 1 tart apple, grated

Blend well the cream cheese with the brie cheese. Add the hazelnuts and apple; blend. Spread on melba toast or crackers.

Hazelnut Fried Mushrooms

  • 2 eggs
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon nutmeg
  • 1/3 cup ground hazelnuts (1-1/2 oz.)
  • 1/2 cup fine dry bread crumbs
  • 1 lb. mushrooms, washed and dried
  • solid all-vegetable shortening for deep frying

Yield: 4 to 6 servings

In small bowl, slightly beat eggs with salt, pepper and nutmeg. In separate bowl, mix together Oregon hazelnuts and bread crumbs. Dip mushrooms in egg mixture, then coat with Oregon hazelnut mixture. Heat shortening to 365 in deep pan and fry mushrooms, a few at a time, 6 to 7 minutes, or until golden brown on all sides. Drain on paper towel and sprinkle with additional salt, if desired.

Oregon Hazelnut Trail Mix

  • 6 cups Kix cereal
  • 1-1/2 cups coarsely chopped or whole, roasted Oregon hazelnuts
  • 1 cup golden raisins
  • 1 cup banana chips
  • 1 small package non-instant vanilla pudding
  • 1/2 cup honey
  • 1/2 cup peanut butter

Mix cereal, nuts, raisins and banana chips together. In saucepan, combine vanilla pudding and honey; bring to a boil and boil 30 seconds. Remove from heat. Stir in peanut butter; mix well. Pour over cereal mix and mix until coated. Put on cookie sheet to cool.


Bread & Muffins

Hazelnut Maple Bread

  • 3 cups all-purpose white flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup butter or margarine, room temperature
  • 1/4 cup Oregon hazelnut butter
  • 2 eggs
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon maple extract
  • 1/2 cup mashed bananas
  • 1/4 cup milk
  • 1/2 cup roasted & coarsely chopped Oregon hazelnuts

Yield: 2 loaves

Sift together flour, baking powder and salt. Reserve. In a 2-quart bowl, cream sugar and butter until smooth. Beat in hazelnut butter, eggs, maple syrup, vanilla and maple extract. Mix in mashed bananas in three additions; alternately mix in dry ingredients and milk. Fold in chopped hazelnuts. Divide the batter between two greased 7x4x3-inch loaf pans. Bake in 350 degree oven for 30 to 35 minutes, or until golden and toothpick inserted into the center comes out clean. Cool on rack.

Apricot-Oregon Hazelnut Muffins

  • 1 1/2 cups all-purpose white flour
  • 1 teaspoon baking soda
  • 1/2 cup Oregon hazelnut meal (finely ground roasted hazelnuts)
  • 2/3 cup buttermilk
  • 1/4 cup orange juice
  • 1 teaspoon grated orange rind
  • 3/4 cup granulated sugar
  • 6 tablespoons butter or margarine, room temperature
  • 1 large egg
  • 1/2 cup roasted & coarsely chopped Oregon hazelnuts
  • 1/2 cup coarsely chopped dried apricots
  • Orange Glaze:
    • 3/4 cup powdered sugar
    • 1 1/2 tablespoons milk
    • 1 teaspoon grated orange rind
    • 1/4 cup roasted & finely chopped Oregon hazelnuts

Yield: 1 dozen muffins

In a 2-quart bowl, sift together flour and baking soda. Whisk in Oregon hazelnut meal. Reserve. In 2-cup glass measuring cup, combine buttermilk, orange juice and rind. Reserve. In 4-quart bowl, with electric mixer, cream sugar and butter together. Add egg and beat until smooth. With mixer on low speed, mix in dry and liquid ingredients, alternately, in several additions, starting and ending with dry ingredients. Stir in chopped hazelnuts and apricots.

Divide batter among twelve 2 1/2″ muffin cups. Bake in 375 degree oven for 18 to 20 minutes, or until muffins are golden and spring back when lightly touched with fingertips. Remove from oven and cool in pan for at least 5 minutes. Remove from pan and cool on rack. To make glaze, in a small bowl, whisk powdered sugar, milk and orange rind until smooth. Drizzle over cooled muffins and sprinkle with hazelnuts.

Oregon Hazelnut Corn Bran Muffins

  • 1 cup milk
  • 1/2 cup bran flakes
  • 1/4 cup (1/2 stick) butter
  • 3 tablespoons brown sugar
  • 1 egg, room temperature
  • 1 teaspoon oil
  • 1 cup white flour
  • 1/2 cup corn meal
  • 1/2 cup roasted & chopped Oregon hazelnuts
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Yield: 1 dozen muffins

Combine milk and bran flakes in medium bowl and let stand at room temperature 8 hours or overnight. Preheat oven to 400. Grease twelve 2-1/2 inch muffin tins. Cream butter with sugar in large bowl. Stir in egg and oil, blending well. Fold in flour, corn meal, hazelnuts, baking powder, salt and bran mixture until dry ingredients are just moist. Divide batter in muffin tins. Bake about 20-25 minutes or until tester comes out clean. Cool 7 minutes.

Oregon Hazelnut Biscotti

  • 1 cup roasted Oregon hazelnuts, coarsely chopped
  • 4 ounces unsalted butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1-1/2 tablespoons hazelnut liqueur or amaretto
  • 2 cups flour
  • 2 teaspoons baking powder, double acting
  • 1/4 teaspoon salt

In a large bowl, cream together the butter and sugar. Add eggs, vanilla and liqueur, and blend well. In separate bowl, combine the flour, salt and baking powder. Add the hazelnuts to the egg mixture, then add the flour and stir until just blended. On a floured surface, roll the dough into a cylinder 1-3/4″ in diameter by 12″. Place the dough on a cookie sheet and bake in 325 oven for about 25 minutes. Allow to cool for 5 minutes. Diagonally slice the roll into 1/2-inch cookies, and place face side up on the cookie sheet. Bake for 10 minutes. Allow to cool overnight.

Serve with espresso or a full-bodied red wine.

Hazelnut Pumpkin Bread

  • 3 cups sugar
  • 1 cup cooking oil
  • 4 eggs
  • 2 cups pumpkin
  • 1 cup water
  • 4 cups flour
  • 2 teaspoons salt
  • 1/2 teaspoon baking powder
  • 2 cups chopped Oregon hazelnuts
  • 2 teaspoons soda
  • 1 cup raisins or chopped dates
  • 1 teaspoon each cloves, cinnamon, allspice, nutmeg

Blend sugar and oil; add eggs and pumpkin. Sift flour, baking powder, soda, salt and spices together. Add to first mixture, alternating with the water. Add raisins or dates, then the hazelnuts. Divide batter into three large greased loaf pans. Bake at 350 for 1 hour.

Hazelnut-Carrot Muffins

  • 2/3 cup cooking oil
  • 1 cup sugar
  • 2 eggs
  • 1 cup white flour
  • 1/2 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1/2 cup milk
  • 1 cup raw carrots, grated
  • 1/2 cup Oregon hazelnuts
  • 1/4 cup raisins

Put eggs, sugar and oil in mixing bowl and beat well. Add milk. Sift flour with cinnamon, salt, soda and baking powder. Add to first mixture with carrots, nuts and raisins. Pour into muffin tins. Bake at 350 for 20 minutes.

Oregon Hazelnut-Stuffed French Bread

  • 2 tablespoons dry yeast
  • 2-1/2 cups warm water (105-110)
  • 7 cups bread flour, unsifted
  • 1 tablespoon salt
  • 1 tablespoon butter, melted
  • combine: 1 egg white, 1 tablespoon water
  • cornmeal for dusting
  • Filling:
    • 2 garlic cloves, chopped
    • 1 tablespoon Dijon mustard
    • 3/4 cup finely chopped Oregon hazelnuts
    • 1/3 cup olive oil
    • 1/2 cup chopped sun-dried tomatoes
    • 1/4 cup butter, soft
    • 1 cup grated Swiss cheese

Yield: 2 large loaves

Thoroughly mix all filling ingredients together and set aside.

Dissolve yeast in warm water. Add salt and butter, blend until well mixed. Knead until dough is elastic and smooth, about 10 minutes. Place in greased bowl, cover and let rise until doubled, about 1 hour. Divide dough into 2 pieces and roll into oblong pieces 15×12 inches. Spread each with 1/2 of the filling. Roll up sealing as you roll. Place on greased baking sheets dusted with cornmeal, seam side down. Let rise until doubled, about 1 hour. Make 3 or 4 diagonal cuts on each loaf. Bake in 450 oven for 25 minutes. Remove, brush with egg white and water mix, bake 5 minutes more.

For best results, keep oven very hot and place a pan with 1 inch of water on the bottom rack. This steam will create the classic crunchy crust of good French bread.

Hazelnut Pear Bread

  • 2-3 fresh pears
  • 1 cup sugar
  • 1/4 cup sour cream
  • 2 cups sifted flour
  • 1 teaspoon soda
  • 1/2 cup chopped Oregon hazelnuts
  • 1/2 cup oil
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon lemon zest

Yield: 1 large loaf

Pare, halve and core pears. Chop to make 1 cup fruit. In a large bowl, beat together oil and sugar. Beat in eggs, one at a time, then add sour cream and vanilla. Sift flour, salt, soda, cinnamon and nutmeg. Add to oil and sugar mixture and beat until well blended. Add nuts and pears and mix with a large spoon. Spoon into a well greased 9″x5″ loaf pan. Bake at 350 for 1 hour or until a toothpick inserted comes out clean. Let cool in pan for 10-15 minutes. To serve, slice thin and butter or spread with cream cheese. Oregon Hazelnut-Laced Chocolate Apricot Bread

  • 1 cup boiling water
  • 1 cup dried apricots
  • 1/2 teaspoon baking soda
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1-1/4 cups all-purpose flour
  • 3/4 cup whole wheat flour
  • 3/4 cup unsweetened cocoa
  • 3 teaspoons double-acting baking powder
  • 1 cup chopped Oregon hazelnuts

Yield: 2 loaves
Pour boiling water over apricots and let stand until just tender; don’t oversoak. Drain off water and reserve. (If you don’t have 1 cup, add more water to it.) Roughly chop the apricots. Pour liquid into a large mixing bowl, add baking soda, sugars and eggs. Mix well with a wooden spoon. Then add the apricots, flours, cocoa, baking powder and nuts, and mix again.

Butter and flour two 9x5x3-inch loaf tins. Divide the batter into 2 equal parts and pour into the tins. Bake in a 350 oven for about 45 minutes, or until the breads have risen, are dark in color and a toothpick inserted in center comes out clean. Cool on racks and serve.

Lemon Blueberry Hazelnut Tea Bread

  • 2 cups all purpose white flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup (1 stick) butter, room temperature
  • 3/4 cup granulated sugar
  • 2 teaspoons lemon zest
  • 2 large eggs
  • 1/2 cup milk
  • 2 tablespoons poppy seeds
  • 1 cup fresh or frozen blueberries, thawed
  • 3/4 cup coarsely chopped hazelnuts

Position a baking rack in the lower third of the oven and heat oven to 350 degrees. Generously grease a 8x4x3 inch loaf pan with solid shortening. Dust lightly with flour, tap out excess.

In a small bowl, whisk together flour, baking powder, salt and soda. With an electric mixer, in a large mixing bowl, beat butter, sugar and lemon zest until well mixed. Add eggs, one at a time, and beat until light and fluffy. Alternately beat in milk and dry ingredients until mixture is smooth. Mix in poppy seeds. Fold in blueberries and 1/2 cup hazelnuts.

Pour batter into prepared pan, sprinkle with remaining hazelnuts, and bake in the lower third of a 350 degree oven for about 60 minutes, or until the top springs back when lightly touched with fingertips, and a pick inserted into the center comes out clean. Let stand for several minutes, run a knife around the edge of the loaf to loosen and un-mold onto cooling rack.

Nut n’ Rye Bread

  • 1 tablespoon or 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water, 105 to 115 degrees
  • 2 tablespoons dark molasses
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 2 cups unbleached white flour
  • 3 tablespoons Dutch process cocoa
  • 1 cup rye flour
  • 1/2 cup plus 1 tablespoon, coarsely chopped toasted hazelnuts

Stir yeast, warm water and molasses together in a large bowl. Let stand until foamy, about three minutes. Add vegetable oil, salt and 1 1/2 cups of the white flour. With electric mixer, beat until the consistency of thick cake batter, about two minutes. Gradually mix in cocoa and remaining flours until a firm dough is formed. With heavy duty mixer or by hand, knead until dough is smooth and elastic. Place in greased bowl, turn to coat the entire ball, cover with dampened kitchen towel and let rise until doubled in bulk, about 60 minutes. Punch down and turn onto lightly floured surface. Press our air bubbles, knead in 1/2 cup hazelnuts and form into a round loaf, about eight inches in diameter. Place on greased baking sheet. Cover with oiled plastic wrap, and let rise until a slight indentation remains when lightly touched with finger tips, about 45 minutes. Shortly before baking time, position a baking rack in the center of the oven and heat the oven to 375 degrees.

Brush with Egg Yolk Glaze taking care not to let any drip onto the baking sheet. Sprinkle with the remaining one tablespoon coarsely chopped hazelnuts, make several diagonal slits on top, and bake on center rack of a 375 degree oven for about30 minutes, or until the internal temperature is 185 to 190 degrees. Cool on rack.

Pear n’ Nut Muffins

  • 1 medium fresh pear
  • 1 1/4 cups all purpose white flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly grated nutmeg
  • 1/2 cup oat bran
  • 1/2 cup finely chopped, toasted hazelnuts
  • 2/3 cup granulated sugar
  • 1/4 cup melted butter
  • 1 large egg
  • 1/2 cup plain yogurt
  • 2 tablespoons fresh lemon juice

Place the baking rack in the upper third of the oven and heat the oven to 400 degrees. Generously grease muffin pans with solid shortening or spray with nonstick vegetable spray. Peel, core and dice pear into 1/4 inch pieces. Set aside.

In a medium bowl, whisk together flour, baking powder, baking soda, salt and nutmeg; stir in oat bran and hazelnuts. In a large bowl, beat sugar, butter, egg, yogurt and lemon juice until well mixed. Stir in dry ingredients just until flour disappears. Fold in pear.

Fill prepared muffin tins almost to the top. Lightly sprinkle topping on muffins, dividing evenly among the cups. Bake in the upper third of a 400 degree oven for about 12 to 15 minutes for the miniature muffins, or 18 to 20 minutes for the large or until the center springs back when lightly touched. Let cool for several minutes before removing from pans. Cool on racks.

Crumb Topping

  • 1 tablespoon granulated sugar
  • 1 tablespoon all purpose flour
  • 1 tablespoon finely chopped toasted hazelnuts
  • 2 teaspoons cold butter
  • 1/8 teaspoon freshly grated nutmeg

In a food processor, or with a pastry blender, mix all ingredients together until crumbly.


Side Dishes

Fresh Vegetables with Herbs & Nuts

  • 1 1/2 pound seasonal fresh vegetables, peeled and cut in serving size pieces (asparagus, carrots, yellow squash, green beans, cauliflower, etc.)
  • 1/4 cup melted butter
  • 1 clove garlic, minced
  • 2 teaspoons chopped fresh dill weed
  • 1/2 teaspoon chopped fresh thyme
  • 1/4 cup grated parmesan cheese
  • 1/4 finely chopped toasted hazelnuts

Steam or boil vegetables separately until tender-crisp. Mix together butter, garlic, herbs. Pour over the vegetables. Sprinkle with parmesan cheese and hazelnuts.

Zesty Oregon Hazelnut Broccoli

  • 1 large clove garlic, minced
  • 1 tablespoon oil
  • 1 bunch (1-1/2 lbs.) broccoli, chopped
  • 1/4 cup water
  • 1/2 cup sour cream
  • 1 teaspoon horseradish
  • 1/4 teaspoon thyme
  • 1/2 teaspoon marjoram
  • salt & pepper to taste
  • 1/2 cup roasted & chopped Oregon hazelnuts

Yield: 6 servings

Sauté garlic in oil. Add broccoli and water. Cover and steam until tender crisp over medium heat. (Most of the liquid should be gone.) Add sour cream and seasonings. Heat until hot and sauce slightly thickens. Add nuts, toss and serve.

Hazelnut Pilaf

  • 3/4 cup uncooked rice
  • 1/2 cup roasted & coarsely chopped Oregon hazelnuts
  • 3/4 cup grated cheddar cheese
  • 1/2 onion, diced
  • 1 can (6-8 oz.) sliced mushrooms, drained (save liquid)
  • 1 cup chicken broth
  • 1/4 cup soy sauce

Yield: 6 to 8 servings

Combine rice, hazelnuts, cheese, onion and mushrooms; place in a greased 1-quart casserole. Mix mushroom liquid, chicken broth and soy sauce, heat to boiling and pour over rice mixture. Cover and bake for 30 to 40 minutes at 350. Fluff with fork before serving.

Hazelnuts, Corn & Snow Peas

  • 2 cups fresh cut-from-the-cob corn kernels
  • 8 oz. fresh Chinese pea pods, sliced into thirds
  • 3 tablespoons diced pimento, drained
  • 2 tablespoons margarine
  • dash of salt
  • dash of pepper
  • 1/3 cup roasted and chopped Oregon hazelnuts

Yield: 6 servings

In a saucepan, melt margarine. Add corn, salt and pepper, and cook for 4 minutes. Add pimento and pea pods and continue to cook for 4 to 6 minutes. Add hazelnuts and serve.

Green Beans & Leeks With Oregon Hazelnuts

  • Boiling salted water in 2 pans
  • 2 lbs. fresh green beans
  • 4 leeks
  • 4 tablespoons butter
  • 3/4 cup Oregon hazelnuts, toasted and chopped
  • 1/2 teaspoon lemon juice

Yield: 8 servings

Trim off ends of beans and slice diagonally in 2″ pieces. Trim outer leaves of leeks and slice into 2″ diagonal pieces. Cook in separate pans (see above) 7 to 10 minutes or until tender-crisp. Drain and rinse with cold water to stop cooking. Melt butter in large frying pan and add beans, leeks, and Oregon hazelnuts. Sauté until heated through, sprinkle with lemon juice, season with salt and pepper if desired.

Artichoke Rice With Oregon Hazelnuts

  • 2 jars (6 oz. each) marinated artichoke hearts
  • 1 cup roasted & chopped Oregon hazelnuts
  • 2 cups minute rice
  • 2 cups water
  • 2 chicken bouillon cubes
  • 1 jar (2 oz.) chopped pimentos, drained
  • 1/4 cup grated parmesan cheese
  • chopped parsley

Yield: 4 to 6 servings

Drain artichoke marinade into cup and add enough water to equal 2 cups. Add bouillon cubes and bring to a boil. Add rice and cover. Remove from heat and let stand 5 minutes. Stir in 1 jar of the artichokes, pimentos and cheese. Spoon into serving dish, top with remaining artichokes and hazelnuts. Sprinkle with parsley.

Oregon Hazelnut Broccoli

  • 2 (10 oz.) packages frozen, chopped broccoli or 1-1/2 lbs. fresh
  • 1/4 cup butter
  • 3 tablespoons flour
  • 1 tablespoon powdered chicken stock base
  • 1-1/2 cups milk
  • 1/4 cup water
  • 1/4 cup butter
  • 1 cup herb stuffing mix
  • 1 cup roasted and coarsely chopped Oregon hazelnuts

Yield: 6 servings

Cook broccoli until tender, drain thoroughly; put into a buttered 1-1/2 quart casserole. In a saucepan, melt 1/4 cup butter, blend in flour and chicken stock base to make a smooth paste. Gradually add milk and cook, stirring frequently until thick and smooth. Mix into broccoli. Heat water and remaining 1/4 cup butter until butter melts; pour over stuffing mix and hazelnuts and toss. Top broccoli with hazelnut mixture. Bake uncovered at 400 for 20 minutes.

Oregon Hazelnut Stuffed Artichokes

  • 4 medium artichokes
  • 1/2 cup chopped & roasted Oregon hazelnuts (about 2 ounces)
  • 1/2 cup seasoned (Italian style) dry bread crumbs
  • 1/4 cup chopped pimiento-stuffed olives
  • 1 clove garlic, pressed
  • 2 tablespoons melted butter or margarine
  • boiling water
  • 1 teaspoon salt

Yield: 4 servings

Wash artichokes. Cut off stems at base and remove small bottom leaves. Trim tips of leaves and cut off about 1 inch from top of artichokes. Combine hazelnuts, crumbs, olives, garlic and butter; stir with a tossing motion to coat mixture with the butter. Spoon between leaves of artichokes. Stand them upright in deep saucepan large enough to hold snugly. Add 1″ boiling water and salt. (Pour water around not over artichokes.) Cover and boil gently 35 to 45 minutes, or until base of artichokes can be pierced easily with a fork. Add more boiling water, if needed. Serve with additional melted butter, if desired.

Lime & Garlic Shrimp with Hazelnut Stuffing

1 pound large shrimp (prawns) 20-30 count. Note: If the shrimp are extremely large, however, it may be necessary to cook them partially under the broiler before stuffing so the filling doesn’t burn before the shrimp are thoroughly cooked.


  • 1/4 cup fresh lime juice
  • 2 tablespoons hazelnut or vegetable oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh chopped dill weed (1 teaspoon dried)


  • 1/2 cup toasted bread crumbs
  • 1/2 cup finely chopped roasted hazelnuts
  • 1/4 cup grated parmesan cheese
  • 2 tablespoons melted butter
  • dash salt
  • freshly ground black pepper to taste

Peel shrimp, leaving tails intact. De-vein if necessary. Slit shrimp on the underside from head to tail, about half way through the meat so they will lie flat.

In 1 1/2 quart glass bowl, whisk together all ingredients for marinade. Place shrimp in marinade for one to two hours. Remove from marinade, drain and lay flat, cut side up on broiler pan. Heat broiler.

Combine all ingredients for stuffing. Place a teaspoon or two of stuffing on shrimp. Drizzle with remaining marinade. Broil three inches from the broiler, until stuffing is browned and shrimp turn pink, about two to four minutes, depending upon the size of the shrimp. Serve immediately.

Oregon Trail Risotto-Oregon Hazelnut-Sausage Mix

  • 5 German or Italian sausages (1 1/2 lbs.)
  • 1 1/2 cups red onion, coarsely chopped
  • 2 tablespoons butter
  • 1 green pepper, coarsely chopped
  • 1 red pepper, coarsely chopped
  • 2 bananas, sliced
  • 3/4 cup halved Oregon hazelnuts
  • 1/2 cup currants or raisins
  • 4 cups cooked rice
  • salt and pepper to taste
  • Garnish:
    • 2-3 hard-cooked eggs, sieved
    • Finely chopped parsley, basil, chives

Serves 6

Brown the sausages in large frying pan or electric skillet. Drain sausage and cut into chunks. Melt butter in skillet and add chopped onions. Cover and cook until onions are barely tender. Add peppers and sauté until barely tender. Add rice, sausage and salt and pepper tossing with a fork until hot. Add raisins, bananas, and Oregon hazelnuts and carefully toss together. Season to taste. Serve on a heated platter. Top with sieved egg and herb mixture. Excellent brunch dish.



Hazelnut Beef Stir Fry

  • 1 lb. beef top round, cut in thin strips
  • 3 tablespoons teriyaki sauce
  • 2 tablespoons oil (divided)
  • 2 teaspoons cornstarch
  • 1 green pepper, cut into 3/4-inch slices
  • 2 carrots, sliced pre-cooked tender crisp
  • 6 green onions, cut into 2-inch slices
  • 3/4 cup roasted & chopped Oregon hazelnuts

Yield: 4 servings

Combine teriyaki sauce, 1 tablespoon oil and cornstarch. Add beef strips and marinate 30 minutes. Drain beef (reserve marinade), and add to hot oil in skillet. Add vegetables and cook until meat is done and vegetables are tender crisp. Add rest of marinade and cook until thickened. Top with hazelnuts and serve.

Baby Artichoke & Oregon Hazelnut Sauté

  • 12 artichokes, small size (2 per serving, depending on size)
  • 1/2 cup olive oil
  • 1-1/2 cups red onions, bite-size pieces
  • 1-1/4 cups Oregon hazelnuts, coarsely chopped
  • 1/4 cup fresh oregano, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 cup dry white wine
  • salt and pepper
  • whole roasted Oregon hazelnuts
  • oregano sprigs
  • 2-1/2 lbs. lean pork tenderloin, roasted

Yield: 6 servings

Rinse artichokes, remove outer leaves until light green leaves appear. Reserve outer leaves and cut off stems and top quarter of each artichoke.

Cut artichokes into halves and sauté in hot olive oil for about 8 minutes. Add onions and chopped hazelnuts, and continue cooking until onions are crisp-tender. Add wine, oregano and parsley; lightly toss together. Season to taste. Garnish with whole hazelnuts and oregano sprigs. Serve with sliced pork tenderloin.

Oregon Hazelnut Barley Casserole

  • 1 cup pearl barley
  • 6 tablespoons butter
  • 1/2 cup Oregon hazelnuts, chopped
  • 1 medium onion, finely chopped
  • 1/4 cup green onion or chives
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 14-oz. cans chicken broth, undiluted
  • parsley for garnish

Yield: 6 servings

Rinse barley and drain. In frying pan, heat two tablespoons butter. Add hazelnuts and stir until lightly roasted. Remove from heat and set nuts aside. Add remaining butter to pan, along with barley and onion. Cook until lightly browned. Stir in nuts, green onion, salt and pepper. Spoon into 1-1/2 quart casserole. (Freeze or chill at this point if desired) Heat broth to boiling and pour over barley mixture. Stir to mix. Bake at 375 degrees for 70 minutes, or until liquid is absorbed. Garnish with parsley and serve immediately.

Spicy Chicken & Hazelnut Enchiladas

  • 1 lb. fresh tomatillos (or 1 12-ounce can)
  • 2 cloves garlic, peeled
  • 2 jalapeno peppers, seeded
  • 2 tablespoons cilantro leaves
  • 2 tablespoons onion
  • 1/3 cup sour cream
  • 1/3 cup plain yogurt
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/3 cup canned diced green chilies
  • 6 corn tortillas
  • 2 cups cooked shredded chicken
  • 2 cups shredded jack cheese
  • 1 cup roasted & chopped Oregon hazelnuts

Yield: 6 servings

If using fresh tomatillos, prepare by washing and removing husks. Place in saucepan, cover with water and simmer until tender, about 5 to 7 minutes; drain. If using tomatillos, drain and discard liquid. For sauce, mince garlic, jalapenos, cilantro and onions in food processor or blender. Add drained tomatillos, sour cream, yogurt, honey and salt; puree. Mix in green chilies and set aside. Soften tortillas either by frying on both sides in a small amount of vegetable oil, by wrapping in foil and placing in hot oven until hot, or by placing in microwave oven until heated. In the center of each tortilla, place about 2 tablespoons each of chicken, sauce and cheese. Add about 2 teaspoons chopped hazelnuts. Pour 1/4 of the sauce in the bottom of a greased 9×12-inch baking dish. Place filled enchiladas in dish and pour remaining sauce over top. Sprinkle with remaining cheese and then with hazelnuts. Bake in a 350 oven until heated through, about 20 minutes.

Hazelnut Chicken Stir Fry

  • 1 tablespoon oil
  • 1 pound boneless chicken breast, sliced
  • 2 medium carrots, sliced diagonally
  • 1 medium onion, sliced
  • 1 green pepper, chunked
  • 2 cups broccoli flowerettes
  • 1 cup sugar snap pea pods
  • 1/2 cup roasted & chopped Oregon hazelnuts
  • 1 can undiluted cream of mushroom soup

Yield: 6 servings
Heat oil in skillet. Add chicken, carrots and onion. Cook for three minutes. Add broccoli and continue to cook for three minutes. Add green pepper, pea pods and soup. Cook for five minutes, stirring to prevent sticking. Place in bowl and sprinkle with hazelnuts. Serve with hot oriental noodles.

Hazelnut Chicken Mandarin

  • 2 whole chicken breasts (skinned & boned), cut into narrow strips
  • 2 tablespoons oil
  • 1 large red pepper, cut into strips
  • 1/2 pound mushrooms, sliced
  • 1 cup sliced celery
  • 6 ounces pea pods
  • 6 green onions, sliced
  • 3/4 cup regular strength chicken broth
  • 1/4 cup honey
  • 2 tablespoons soy sauce
  • 1 tablespoon vinegar
  • 1 tablespoon prepared mustard
  • 5 teaspoons cornstarch
  • 1 11-oz. can mandarin oranges, drained
  • 3/4 cup roasted & chopped Oregon hazelnuts

Yield: 6 servings
Brown chicken strips in oil until done. Add red pepper, mushrooms, celery, pea pods and green onion. Cook until tender crisp. Add the chicken broth, mixed with the honey, soy sauce, mustard, vinegar and cornstarch. Cook until thickened. Add the oranges and garnish with hazelnuts. Serve with hot cooked rice.

Oriental Hazelnut Chicken

  • 1-1/2 pounds boned, skinned chicken breasts
  • 4 tablespoons sherry
  • 2-1/2 tablespoons soy sauce
  • 1-1/2 teaspoons sugar
  • 1/2 cup cornstarch
  • 1 large egg, well beaten
  • 1/2 cup butter
  • 1 cup halved Oregon hazelnuts, coarsely chopped
  • 1 teaspoon finely chopped fresh ginger (1/4 tsp. powdered)
  • 1 medium clove garlic, minced (1/2 tsp. garlic powder)
  • 1/2 cup hot water
  • 1 8-ounce can sliced bamboo shoots, drained
  • cooked rice or linguine

Yield: 6 servings

Cut chicken breasts into bite-sized pieces. Combine marinade of sherry, soy sauce and sugar and pour over chicken. Marinate overnight or a minimum of 1 hour. Drain chicken, reserving the marinade. Dredge chicken in cornstarch, dip in beaten egg, place on a cake rack covered with wax paper and let dry for 30 minutes. Sauté hazelnuts in butter for 5 minutes; remove with slotted spoon. Add chicken to skillet and sauté with ginger and garlic until golden brown on both sides. Add marinade, bamboo shoots and hot water to chicken. Cover and simmer 10 minutes. Add hazelnuts and serve over a bed of rice or linguine.

Hazelnut Fish Sauté

  • 1/4 cup flour
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 pounds fillets of sole
  • 3/4 cup butter or margarine
  • 1 cup thinly sliced hazelnuts (4 oz.)
  • 1/4 cup lemon juice
  • 1/4 cup chopped parsley

Yield: 6 servings

Combine flour, paprika, salt and pepper. Coat fillets with seasoned flour. In large skillet, sauté fillets in 1/2 cup butter, using butter as needed. Remove fish; keep warm. Add 1/4 cup butter and the hazelnuts to skillet; sauté until lightly browned. Stir in lemon juice and parsley. Heat to serving temperature and pour over fish.

Catfish With Oregon Hazelnuts

  • 1/2 cup cornmeal
  • 1/4 cup all-purpose flour
  • 1/4 cup finely ground roasted Oregon hazelnuts
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground cumin
  • 4 catfish fillets (6 oz. each)
  • 1/4 cup olive oil
  • 2 tablespoons coarsely chopped roasted Oregon hazelnuts

Yield: 4 servings

Combine cornmeal, flour, ground hazelnuts, salt, cayenne pepper and cumin in large plate or shallow casserole. Dredge catfish in cornmeal and flour mixture and place on waxed paper. Heat oil in large heavy-bottomed skillet over medium heat. Add catfish and cook about 4 minutes on each side, or until golden brown. Transfer to serving plate, and garnish with chopped hazelnuts and orange twists.

Northwest Salmon Hazelnut & Juniper Berry Sauce

  • 4 salmon steaks
  • 1/4 cup Oregon hazelnuts, broken
  • 3 Juniper berries, crushed
  • 1/2 cup brandy
  • 1/2 cup cream

Yield: 4 servings

Sauté salmon steaks and remove from pan. Add hazelnuts and Juniper berries. Deglaze with brandy. When mixture is reduced and alcohol is gone, add cream and cook until thickened. Salt to taste. Pour over warm salmon steaks.

NOTE: You can add broken Oregon hazelnuts to any quick sauce to achieve a nutty flavor. (It must be a quick sauce to maintain the crunch.)


Breakfast Foods

Oregon Hazelnut Pancakes

  • 3 cups buttermilk pancake mix
  • 1/4 lb. Oregon hazelnuts, chopped
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon almond extract
  • 1 teaspoon vanilla
  • water as needed

In a food processor or blender, grind hazelnuts into a meal (some small chunks are fine). Mix nuts with 1 cup water and seasonings. Add to mix with more water (approximately 1-1/2 cups) to proper consistency. Cook on griddle.

Oregon Hazelnut Granola

  • 4 cups oatmeal
  • 1 cup Oregon hazelnuts, roasted & chopped
  • 1 cup flaked coconut
  • 1/2 cup wheat germ flakes
  • 1 cup raisins
  • 2/3 cup honey
  • 1 tablespoon water
  • 1 teaspoon vanilla
  • 2 tablespoons oil

Yield: 6 to 8 servings.

Put oatmeal, hazelnuts, coconut and wheat germ flakes in a bowl, mix lightly. Stir together honey, water, vanilla, and oil, then combine well with dry mixture. Spread in a 3-quart, lightly oiled baking pan. Bake at 325 for 20-25 minutes, stirring every 5 minutes. Add raisins after baking. When cool, store in airtight container. Serve with milk or eat as a snack.

Oregon Hazelnut Muesli

  • 1 cup Oregon hazelnuts, roasted & chopped
  • 1/2 cup sunflower seeds
  • 3 cups quick-cooking rolled oats
  • 3/4 cup wheat germ
  • 1 cup raisins
  • 1/2 cup dried apricots cut up
  • 1/4 cup coconut ribbons
  • 1/2 cup brown sugar (optional)

Yield: 12 servings.

Blend all ingredients together and store in an airtight container.

Hazelnut Waffles

  • 1-1/4 cups sifted flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 2 eggs, separated
  • 1 cup milk
  • 2 tablespoons butter or margarine, melted
  • 3/4 cup roasted & chopped Oregon hazelnuts

Yield: 4 servings.

Sift dry ingredients into mixing bowl. Slightly beat egg yolks and milk. Pour egg-milk mixture and melted butter into a well made in the dry ingredients; stir only until all ingredients are mixed. Beat egg whites until stiff but still glossy; fold into batter with hazelnuts. Pour batter on preheated waffle iron. Bake 4 to 5 minutes, or until crisp and browned.

Hazelnut Syrup

  • 1/2 cup chopped Oregon hazelnuts
  • 2 tablespoons butter or margarine
  • 3/4 cup maple syrup

Yield: about 1-1/4 cups.

In saucepan, sauté hazelnuts in butter until lightly browned. Add syrup and heat through.



Oriental Chicken Hazelnut Salad

  • 4 cups thinly sliced Napa cabbage
  • 2 cups diced, cooked chicken
  • 1 1/2 cups chopped, toasted Oregon Hazelnuts
  • 1 cup thinly sliced celery (2 stalks)
  • 1/2 cup thinly sliced carrots (1 medium)
  • 2 green onions (scallions) thinly sliced
  • 2 tablespoons chopped fresh parsley
  • 1-3 ounce package Ramen style noodles

Combine Napa cabbage, chicken, 1 cup of the hazelnuts, celery, carrots, green onions and parsley in large bowl. Break noodles into small pieces and add to mixture. Reserve seasoning packet for another use. Mix with just enough salad dressing to moisten. To serve, mound salad on serving plates and top with remaining hazelnuts. Makes 4 main dish servings.


  • 1/2 cups mayonnaise
  • 2 tablespoons Hazelnut oil
  • 2 tablespoon rice (or other mild) vinegar
  • 1 tablespoon honey
  • 1 tablespoon ketchup
  • 2 teaspoons Dijon style mustard
  • 1/2 to 1 teaspoon red pepper flakes (or to taste)
  • 1/2 teaspoon Chinese style 5-spice seasoning
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon salt

Place all ingredients in small bowl. Whisk until smooth. Taste, adjust seasonings and refrigerate.

Smoked Salmon, Artichoke & Wild Rice Salad with Hazelnuts

  • 3 cups cooked brown rice, drained and chilled
  • 1 cup cooked wild rice, drained and chilled
  • 1 cup boned and flaked smoked salmon
  • 1 6-ounce jar marinated artichoke hearts, drained and sliced in quarters
  • 1/2 cup green onions, sliced diagonally in 1 inch pieces
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped fresh dill weed
  • 1/2 cup coarsely chopped toasted hazelnuts

In a large bowl, combine all ingredients except hazelnuts. Add half of the dressing to the salad ingredients. Chill for several hours. Just before serving, add remaining dressing. Mix in hazelnuts.


  • 1 clove garlic, peeled
  • 1 small shallot, peeled
  • 1 tablespoon fresh tarragon leaves
  • 1 tablespoon fresh dill weed leaves
  • 1/2 cup light vegetable oil
  • 1/3 cup fresh lemon juice
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • freshly ground black pepper to taste

Mince garlic and shallot by pulsing several times in a food processor or mini-chop. Add remaining ingredients and process until smooth and creamy. Adjust seasonings to taste. Garnish with lemon slices, fresh dill and cucumber slices.


Black Bean Soup with Hazelnut Cilantro Pesto

  • 1 pound (3 cups) dried black beans
  • Water
  • 2 tablespoons olive oil
  • 1 medium onion, chopped (1 cup)
  • 3 cloves garlic, minced
  • 1 medium potato, peeled and diced in 1/2 inch pieces (1 cup)
  • 1 28 ounce can crushed tomatoes
  • 3 cups chicken stock
  • 1 medium canned chipotle pepper (smoked jalapeno)
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt or to taste
  • freshly ground black pepper to taste
  • 1/2 cup chopped fresh cilantro

Pick over beans, discarding any foreign material or blemished beans. Place in two to three quart saucepan and cover with cold water to at least two inches above beans. Place lid on saucepan, bring to a boil and simmer for at least one hour. Drain and rinse with fresh water.

Heat olive oil in three to four quart saucepan. Sauté onion and garlic until softened, about three minutes. Add cooked beans, potato, tomatoes, chicken stock and chipotle. Season with cumin, salt and freshly ground pepper. Simmer uncovered until beans are softened, about one to two hours, adding more stock if mixture becomes too thick. During the last 30 minutes of cooking, add cilantro and adjust the seasonings, adding more salt and pepper if desired.


  • 3 cloves garlic, peeled
  • 1 cup cilantro leaves
  • 1/2 cup grated parmesan cheese
  • 1/2 cup finely chopped, toasted hazelnuts
  • 1/3 cup olive oil

Place garlic in a food processor bowl fitted with a metal blade and pulse several times until finely minced. Add remaining ingredients and pulse several times until just well mixed. Transfer to small bowl.

To serve, ladle soup into serving dishes and stir about two teaspoons on the pesto into each bowl. Garnish with a dollop of sour cream, fresh tomatoes and another teaspoon of pesto. Garnish

  • Sour Cream
  • Dried Tomatoes
  • Chopped cilantro


Fresh Apple Soup with Hazelnut Apple Balls

  • 2 pounds tart apples (Gravenstein, Granny Smith, McIntosh)
  • 1 cup port wine
  • 3 cups Riesling wine
  • 3/4 cup granulated sugar
  • 3 tablespoons tapioca
  • 1 3-inch stick cinnamon
  • 1/2 teaspoon whole cloves
  • 2 tablespoons pear brandy
  • 1/2 cup heavy whipping cream
  • 1/4 cup finely ground, toasted hazelnuts
  • 1 tablespoon honey
  • Mint leaves for garnish

Peel one or two apples and make 18 small apple balls with mellon-baller. Heat port wine to simmering. Place apple balls and wine in a glass or plastic container deep enough for the wine to cover the balls. Refrigerate overnight.

Peel core and slice remaining apples and place in a three to four quart saucepan along with the apple left over from making the balls. Add the Riesling wine, sugar, tapioca, cinnamon and cloves. Cover and simmer, stirring occasionally, about 30 minutes or until apples are soft.

Remove cinnamon and cloves and force apples and liquid through a fine sieve; discard solids. Cool to room temperature and whisk in brandy and cream. Place one cup of the soup in a small bowl and mix with ¼ cup of the port wine that has been used for soaking the apple balls.

Remove the apple balls from the wine, drain and with the tip of a potato peeler, scoop out an indentation about ¼ inch wide and ½ inch deep in the center of each ball. Mix hazelnuts and honey together. Fill the cavity with nut mixture. To serve, ladle the soup into flat soup dishes. Add a swirl of the port wine mixture, several apple balls and a sprig of mint to each dish.

Cream of Broccoli & Hazelnut Soup Au Gratin

  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 1 large bunch broccoli
  • 3 medium potatoes, peeled & diced
  • 6 cups chicken stock
  • 1-1/4 cups heavy cream
  • 1 cup roasted & finely chopped Oregon hazelnuts
  • 2 tablespoons cream sherry
  • 1/4 cup grated parmesan cheese
  • 1-1/2 teaspoons salt
  • 1/8 teaspoon freshly ground pepper
  • 1-1/2 cups grated Gruyere cheese
  • 1-1/4 cups coarsely chopped Oregon hazelnuts

Yield: 10 (1-cup) servings.

Melt butter in a 4 to 6-quart soup kettle. Sauté onion until softened, about 3 minutes. Cut broccoli into florets and thinly slice tender upper portion of stems. Add to kettle along with potatoes and chicken stock. Cover and simmer until potatoes and broccoli are tender, about 20 minutes. Puree mixture in several batches in food processor. Return puree to kettle and stir in cream, finely chopped hazelnuts, sherry, parmesan cheese, salt and pepper to taste. Gently heat.

To serve, ladle 8-ounce servings into broiler-safe dishes. Sprinkle each with 1/2 ounce grated Gruyere cheese and 1/2 ounce coarsely chopped hazelnuts. Place under the broiler until cheese is melted and hazelnuts are browned, about 1 minute.

3-Pepper Oregon Hazelnut Soup

  • 1 quart chicken stock
  • 1 cup lentils
  • 1/2 cup chopped onions
  • 1/2 cup chopped carrots
  • 1/4 cup chopped celery
  • 2 cloves garlic
  • 1/2 teaspoon coriander
  • 1/2 teaspoon fenugreek
  • 1/4 teaspoon cumin
  • 2 cups water
  • 1-1/2 cups Oregon hazelnuts, toasted & chopped
  • 1 teaspoon mixed pepper corns (pink, green & black, cracked)
  • 2 tablespoons roux (equal parts of soft butter and flour worked into smooth paste)

Yield: 6 servings.

Combine stock, lentils, onions, carrots, celery, garlic, coriander, fenugreek and cumin in a heavy 3-quart soup pot. Bring to a boil, reduce heat and simmer 1 hour. Remove from heat and put through a sieve or puree and return to pot. Add water, hazelnuts, peppers, and simmer 15 minutes. Thicken by beating in roux and cooking an additional 15 minutes. Salt to taste. Garnish with sour cream, chopped onion or chives and Oregon hazelnuts.

Hazelnut Squash Soup

  • 1-1/2 cups mashed, cooked squash or 1 package (12 oz.) frozen cooked squash
  • 1 cup finely chopped Oregon hazelnuts (4 oz.)
  • 1/2 cup finely chopped onion
  • 1 quart chicken broth or stock
  • salt to taste
  • 1/4 teaspoon pepper
  • 2 tablespoons butter or margarine
  • 2 tablespoons sherry

Yield: 6 servings.

Combine squash, hazelnuts, onion and broth in saucepan. Bring to a boil; cover and simmer 3 0 minutes, stirring occasionally. Stir in salt to taste, pepper, butter and sherry. Garnish with roasted and sliced hazelnuts, if desired.


Cherry Cream Cheese Coffee Cake

Cream Cheese Filling

  • 8 ounces cream cheese, softened
  • 1/3 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest

In food processor, or with electric mixer, beat cream cheese, sugar, eggs, lemon juice and lemon zest. Transfer to a small bowl and set aside.

Coffee Cake

  • 2 ¼ cups all purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup cold butter, cut in ½ inch pieces
  • ½ cup finely chopped, toasted hazelnuts
  • ¾ cup sour cream
  • 1 egg, slightly beaten
  • 1 cup prepared cherry pie filling
  • ½ cup coarsely chopped, toasted hazelnuts

Position a baking rack in the bottom third of the oven and heat oven to 350 degrees. Grease a nine-inch spring form pan with solid shortening. Place flour, sugar, baking powder, baking soda and salt in a food processor bowl fitted with a metal blade. Pulse several times to blend. Add butter and nuts and process until mixture is crumbly, about 20 seconds. Remove one cup of the mixture and reserve. Add sour cream and egg and process just until evenly moistened. Do not over process.

Spread batter evenly over the bottom and two inches up the sides of the prepared pan, taking care that the batter is not too thick around the edges. Pour reserved cream cheese filling over batter. Spoon cherry filling over cream cheese and sprinkle with reserved crumbs and coarsely chopped hazelnuts. Bake in the bottom third of the 350 degree oven for 60 minutes or until the center is set. Let stand for about 15 minutes and loosen the ring from the pan. Cool to room temperature before removing the bottom of the pan.

Alpine White Hazelnut Cake

  • 1 package (18.5 oz.) white cake mix
  • 1/4 cup hazelnut liqueur or extract
  • 1/4 cup roasted & finely chopped Oregon hazelnuts
  • 1/2 cup fresh or thawed frozen raspberries
  • 1 Alpine White candy bar, warmed & shaved into curls
  • Whole roasted Oregon hazelnuts for garnish


  • 1 8-oz. package cream cheese
  • 1/2 cup butter
  • 1 box (16 oz.) powdered sugar
  • 1 teaspoon vanilla
  • 1 teaspoon hazelnut liqueur or extract

Prepare and bake white cake mix in two layers according to package directions, except substitute 1/4 cup hazelnut liqueur or extract for 1/4 cup water. Cool on racks. For frosting, cream together butter and cream cheese, then add remaining frosting ingredients. (Add a few drops of milk or cream if it becomes too thick.) Frost center of bottom layer of cake, sprinkle with chopped hazelnuts (reserving 2 teaspoons), and arrange raspberries over all. Top with 2nd layer of cake and continue icing. When finished, arrange candy bar curls in center of cake, and sprinkle remaining chopped Oregon hazelnuts and whole hazelnuts. Cut into slices and serve.

Oregon Hazelnut Swirl Coffee Cake

  • 1/2 cup solid vegetable shortening
  • 1-1/2 cups sugar
  • 5 eggs
  • 3 cups sifted all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup dairy sour cream
  • 1/4 cup milk
  • 2 teaspoons vanilla
  • 1-1/2 cups roasted & ground Oregon hazelnuts
  • 1/2 cup sugar
  • 6 tablespoons unsweetened cocoa

Yield: 1 10-inch cake

Cream shortening with 1-1/2 cups sugar. Add eggs, one at a time, beating well after each. Sift together flour, baking soda, baking powder and salt. Stir into the creamed mixture alternately with sour cream, milk and vanilla. Pour half the batter into a greased and floured 10-inch tube pan. Combine nuts, 1/2 cup sugar and cocoa. Sprinkle half the cocoa mixture over batter in pan. Spoon remaining batter over cocoa mixture, then sprinkle with remaining cocoa mixture. With a metal spatula, cut through batter to swirl in cocoa mixture slightly. Bake in a 350 oven for 1 hour, or until cake tests done. Cool in pan about 10 minutes before turning out. Cool on rack.


Hazelnut Pie Bars

  • 1 cup all-purpose flour
  • 1/2 cup uncooked oatmeal
  • 1/4 cup light brown sugar, packed
  • 1/2 cup butter
  • 4 eggs
  • 3/4 cup honey
  • 1 cup roasted & coarsely chopped Oregon hazelnuts
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1/2 cup light brown sugar packed
  • 1 tablespoon flour

Combine first three ingredients; cut in butter with pastry blender until mixture resembles coarse crumbs. Press mixture into greased 12x8x2-inch pan. Bake at 350 for 15 minutes. Beat eggs slightly; add remaining ingredients, blend well. Pour over partially baked crust. Bake at 350 for about 25 minutes. Cool to room temperature and cut into bars.

McKenzie River Hazelnut Pie

  • 4 eggs
  • 1 cup sugar
  • 1/8 teaspoon salt
  • 1-1/2 cups dark corn syrup
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla
  • 2 cups roasted & finely chopped Oregon hazelnuts
  • 2 unbaked 8″ pie shells

Preheat oven to 350. Beat eggs until blended, but not frothy. Add, in order: sugar, salt, corn syrup, melted butter and vanilla, mixing to blend. Stir in hazelnuts. Divide filling between two pie shells. Place in oven and reduce heat to 325. Bake 50 to 60 minutes.

Cherry Hazelnut Crunch Pie

  • 1/2 package (10 oz.) pie crust mix
  • 1/4 cup packed light brown sugar
  • 3/4 cup roasted Oregon hazelnuts, chopped
  • 1 ounce semi-sweet chocolate, grated
  • 4 teaspoons water
  • 1 teaspoon vanilla
  • 1 jar (8 oz.) red maraschino cherries
  • 2 teaspoons cornstarch
  • 1/4 cup water
  • dash salt
  • 1 tablespoon Kirsch (optional)
  • 1 quart vanilla ice cream

Combine pie crust mix with sugar, nuts and chocolate using a pastry blender. Mix water with vanilla. Sprinkle over crumb mixture and mix until well blended. Turn into a well-greased 9-inch pie plate; press mixture firmly against bottom and side. Bake in a 375 oven for 15 minutes. Cool on rack. Cover and let stand several hours or overnight. Drain cherries, reserving syrup. Chop cherries coarsely. Blend syrup with cornstarch, 1/4 cup water and salt in saucepan; add cherries. Cook on low until thickened and clear. Remove from heat and cool thoroughly. Add Kirsch and chill. Spoon ice cream into pie shell. Pour cherry glaze over pie and serve immediately.

Chocolate Espresso Hazelnut Pie

  • 1 (15 oz.) pkg. refrigerated pie crusts


  • 1-1/2 cups semi-sweet chocolate chips
  • 1 oz. unsweetened chocolate, coarsely chopped
  • 1 teaspoon instant espresso granules or coffee crystals
  • 1/4 cup whipping cream
  • 1 tablespoon butter or margarine
  • 1/2 cup chopped Oregon hazelnuts
  • 1 cup whipping cream
  • whipped cream, if desired
  • Oregon hazelnuts, if desired

Yield: 10 to 12 servings.

Prepare pie crust according to package directions for baked shell using a 9-inch pie pan. (Refrigerate remaining crust for later use.) Bake at 450 for 9 to 11 minutes or until lightly browned. In small saucepan, combine chocolate chips, unsweetened espresso granules, 1/4 cup whipping cream, and butter. Cook over low heat until mixture is smooth, stirring constantly. Remove from heat. Cool about 15 minutes or until mixture is slightly warm, stirring occasionally. Stir in Oregon hazelnuts. In medium bowl, beat 1 cup whipping cream until soft peaks form. Fold warm chocolate mixture into whipped cream. Spread over bottom of cooled crust. Refrigerate 3 to 4 hours. Let stand at room temperature for about 30 minutes before serving.

Garnish with additional whipped cream and hazelnuts, if desired. Store leftovers in refrigerator.

Other Hazelnut Desserts

Chocolate Hazelnut Velvet

This creamy, smooth dessert with just a hint of hazelnut can be made up two days in advance. Semi-sweet chocolate may also be used, however, the flavor of the hazelnuts is more intense when made with milk chocolate.

  • 1 cup light cream (1/2 & 1/2)
  • 1/2 cup coarsely chopped toasted Oregon Hazelnuts
  • 3 egg yolks
  • 8 ounces chopped milk chocolate
  • 1 tablespoon hazelnut liqueur (like Frangelico), optional
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon butter, room temperature

Pour cream into a one-quart saucepan and heat to simmering. Add Hazelnuts, remove from heat and let stand for two to four hours.

Strain cream through a fine sieve. Return cream to saucepan; discard nuts. Heat cream over low heat while whisking in egg yolks, one at a time, stirring constantly. Continue stirring until mixture in slightly thickened and temperature reaches 160 degrees F. Remove from heat immediately (at a much higher temperature the mixture will curdle) and stir in chocolate until melted. Stir in hazelnut liqueur and vanilla. Cool slightly and whisk in butter.

Divide mixture among four 1/2 cup serving dishes. Refrigerate until firm, at least four hours, or up to two days. When cool, cover dishes with plastic wrap.


  • 2 tablespoons confectioner’s (powered) sugar
  • 1/2 cup light cream (from above)
  • 1/2 teaspoons vanilla extract
  • 1/4 cup finely chopped Oregon Hazelnuts

Whip cream until soft peaks form, gradually adding powdered sugar and vanilla. Top each serving with whipped cream and a sprinkling of Oregon Hazelnuts. Makes 4 servings.

Hazelnut Crunch Ice Cream (Low Cholesterol)

  • 8 oz. egg beater
  • 1/4 cup sugar
  • 1/2 cup hazelnut liqueur or extract
  • 1/8 teaspoon salt
  • 24 oz. evaporated skim milk
  • 4 cups mocha mix
  • 1 tablespoon vanilla
  • 1-1/2 cups Oregon hazelnut crunch

Combine egg beater, sugar, liqueur, salt and evaporated milk. Cook in double boiler over medium heat until custard is thick enough to coat a spoon, stirring frequently. Remove from heat and cool to room temperature; add vanilla and mocha mix. Chill thoroughly. Pour mixture into ice cream freezer and freeze for 10 minutes or until mixture is very stiff. Add Oregon hazelnut crunch and process an additional 10 minutes or until desired consistency.

NOTE: This is a soft ice cream. It may be made the day before and stored in a freezer for a firmer ice cream.

The Most Wonderful Brownies Ever

By Julie Wheeler, First Prize Winner, Oregon State Fair, Hazelnut Baking Contest

Julie insists on the use of a wooden spoon in making this recipe. Otherwise, it does not come out as well. Baker beware!

  • 2 1/3 cups semisweet chocolate chips
  • 3 sticks butter
  • 1 1/2 cups sugar
  • 1 cup flour
  • 1/2 tsp. salt
  • 1 1/2 tsp. baking powder
  • 6 eggs
  • 1 tblsp. vanilla
  • 1 cup milk chocolate chips
  • 1 cup chopped Oregon Hazelnuts (divided)

Yield: 24 two-inch brownies

Preheat oven to 350° F. Grease a 9 X 13″ baking pan.

In a large microwavable bowl, place semisweet chocolate chips and butter. Cook on high for 2 minutes. Stir mixture with wooden spoon until all of the chips and butter are melted.

In the bowl of a standing mixer, combine the sugar, flour, salt and baking powder. Stir to mix thoroughly.

Add the eggs and vanilla to the chocolate mixture, blending well with a wooden spoon.

Pour this mixture into the bowl with the dry ingredients. Mix on medium speed for 30 seconds, just until ingredients are blended. Stir in the milk chocolate chips and 1/2 cu. hazelnuts. Spread into prepared pan. Sprinkle with remaining hazelnuts.

Bake until the brownie starts to come away from the sides of the pan, about 35 minutes. Cool before cutting to serve.

Hazelnut Cream Cheese Brownies

Cream Cheese Filling:

  • 4 ounces cream cheese, room temperature
  • 1/4 cup granulated sugar
  • 1 egg
  • 2 teaspoons lemon juice
  • 1/2 teaspoon vanilla
  • 1/4 cup Oregon hazelnut meal (finely ground roasted hazelnuts)

In 1-quart bowl with electric mixer, beat cream cheese and sugar until smooth. Beat in egg, lemon juice and vanilla. Fold in hazelnut meal. Refrigerate while preparing brownie batter.

Brownie Batter:

  • 6 ounces (1 cup) semi-sweet chocolate morsels
  • 1/4 cup butter or margarine
  • 3/4 cup all-purpose white flour
  • 2 tablespoons cocoa
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup roasted & coarsely chopped Oregon hazelnuts

Yield: 1 8-inch pan

Melt chocolate morsels and butter over simmering water. Cool to 100-110 degree Fahrenheit. In small bowl, sift together flour, cocoa, baking powder and salt. Reserve. In 2-quart bowl, beat sugar, eggs and vanilla until smooth and lemon colored, about 2 minutes. Beat in melted chocolate and butter. Add dry ingredients and beat until well mixed. Fold in chopped hazelnuts. Spread one half of the chocolate batter into a greased 8-inch square baking pan. Pour cream cheese filling over bottom layer. Gently spread remaining brownie batter over the cream cheese layer. Pull a metal spatula through the batter for a marbleized effect. Bake in 350 degree oven for approximately 40 minutes. Do not over bake. Cool and serve plain, dusted with powdered sugar.

Chocolate Hazelnut Torte

  • 4 large eggs, separated
  • 1/2 cup sugar
  • 4 oz. semisweet chocolate, melted
  • 1 small apple, peeled & grated
  • 2 tablespoons hazelnut liqueur
  • 1/2 cup butter
  • 3/4 cup ground Oregon hazelnuts
  • 3 tablespoons dry bread crumbs
  • 1/2 cup apricot jam

Cream butter until fluffy, slowly adding sugar, then egg yolks, beating well. Add cooled chocolate, ground hazelnuts, apple and bread crumbs. Beat egg whites until very stiff and fold into chocolate mixture. Bake in buttered and floured 8″ springform pan at 350 for 50 to 60 minutes. Test for doneness, cool. Turn cake out onto serving plate and brush away crumbs.

Bring jam and liqueur to a boil and brush over entire surface of cake. Let set. Cover sides and top of cake with icing made by melting 4 oz. of semisweet chocolate with 2 tablespoons butter. Serve with Frangelico flavored whipped cream.

Oregon Hazelnut Brownies

  • 2 squares unsweetened chocolate
  • 1/2 cup butter or margarine
  • 2 eggs
  • 1 cup sugar
  • 3/4 cup sifted all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup roasted & chopped Oregon hazelnuts
  • 1 teaspoon vanilla extract

Yield: 20 brownies

Melt chocolate with butter over hot water; cool. Add eggs and sugar, and beat until well blended. Combine flour, baking powder and salt; stir into chocolate mixture with hazelnuts and vanilla. Spread mixture evenly in lightly-greased 8-inch square pan. Bake in a 350 oven for 25 to 30 minutes. Cool 10 minutes; cut into squares with sharp knife.

Hazelnut Baked Apples

  • 6 large baking apples
  • lemon juice
  • 1/2 cup chopped Oregon hazelnuts
  • 1/4 cup diced, pitted dates
  • 1 tablespoon butter, softened
  • 1/2 cup sugar
  • 1/4 teaspoon cinnamon
  • 1 cup water
  • 3/4 cup dry sherry
  • light cream

Yield: 6 servings

Core whole apples and pare 1/3 of the way down. Brush with lemon juice. Mix together hazelnuts, dates and butter; stuff into center of apples. Pile any extra mixture on top. Place in lightly buttered baking dish. In saucepan, mix together sugar and cinnamon; stir in water. Stir over medium heat until mixture boils; simmer gently 10 minutes. Remove from heat; stir in sherry. Spoon over apples. Bake in 350 oven for 1-1/4 hours, or until apples are tender, basting occasionally with syrup in pan. Serve warm or cold with cream.