The husk of the hickories splits on maturing, and the pecan like nuts can be opened with standard nut cracking equipment.
Hickory Devilled Eggs
This recipe makes about 12 of the most unusual stuffed egg halves you have ever eaten.
6 eggs 2 Tbs softened butter 2 Tbs light cream 2 Tbs Dijon mustard 1/3 cup finely chopped hickory nuts Salt to taste Ground pepper Watercress garnishing
Hard boil the eggs, chill, peel, and halve them. Remove the egg yolks, mash them, and blend with the butter and cream. Add the mustard, nuts, salt and pepper to taste. Mix thoroughly. Spoon the mixture into the egg whites. Arrange on a platter and garnish with watercress.
Hickory Nut Salad Dressing
This 6 serving recipe makes a dressing good for both mixed-bean and tossed salads.
½ cup ground hickory nuts 2 Tbs cider vinegar 1¼ cup vegetable oil ¼ tsp cayenne pepper 3 Tbs lemon juice 1 clove garlic, chopped
Combine all ingredients and shake well.
Hidden Hickory Surprise
Substitute this creamy, sweet filling for your traditional frosting on a cake someday. The change will be welcomed by all who taste it!
½ cup light cream ¼ cup sugar ½ cup heavy cream 1½ cups chopped hickory nuts 1 Tbs cornstarch
Combine the creams and bring to a boil over low heat. Mix the cornstarch with 1 Tbs of water, and add to the cream. Add the sugar and bring to a boil. Then remove from the heat and add the hickory nuts. Spread it between two 9 inch layer cakes. The type of cake used is at your discretion but chocolate and spice are nice.
Tardy Hickory Tarte
It's the molasses that really makes this tarte unique; although any type of molasses will suffice, there are some that think it a crime to use anything but Black Strap.
6 Tbs butter softened 1 2/3 cups hickory nuts chopped 2 eggs ½ cup molasses 2 egg yolks 1 9- inch unbaked single crust pastry shell ¾ cup brown sugarCombine all the ingredients. Pour into the pastry shell, and bake at 425°F for 20 minutes. Then reduce the heat to 325°F and bake for 45 minutes longer, or until set.
Christmas Hickory Balls
These sweets are great around Christmas time! Santa has requested them several years in a row now, and even the elves have been known to take a little time off now and then to enjoy them.
2 cups ground hickory nuts 3 tsp vanilla 1 cup butter 2 cups sifted flour 4 Tbs sugar Confectioners sugarMix nuts, butter, sugar and vanilla. Then mix nuts thoroughly with flour. Combine the two mixtures. Roll into small one inch balls. Place on a greased cookie sheet. Bake in a slow oven for 45 minutes. Roll in confectioners sugar when hot and once again when they've cooled. Coloured sprinkles or sparkles may be added to the icing sugar to make them look more cheery.
Shagbark Hickory Fudge
This special rich fudge is laced with a lovely hickory nut flavour. The recipe has been tried and true by several members of SONG.
2 cups brown sugar ½ cup white sugar 2 Tbs syrup 2 Tbs cocoa ½ cup evaporated milk 1 Tbs butter ½ cup chopped hickories
Combine all ingredients except for the butter and the nuts. Boil until it forms a firm ball in ice water. Remove from stove and beat until set. Add butter and the nuts. Pour in a pan or dish and cool thoroughly.
Jelly-Nut Spread
This is more than a creative new way to eat jelly, it spruces up an old favourite.
½ cup wild fruit jelly, jam, or marmalade, any flavour you choose. ½ cup chopped hickory nuts. In fact pecans, black walnuts and butternuts work well too.
Mix jelly and nuts well and use as a sweet spread or sandwich filling. Makes about a cup.
Watercress Dill Hickory Pesto
This is more traditional than it looks - the oil is in the mayonnaise.
3 oz watercress 1 oz dill weed 2 oz shagbark hickory nuts 2 oz Romano cheese 2 oz mayonnaise
Put everything through a meat grinder, or combine the Italian way by pounding in a mortar & pestle.
Provided by SONG. Feel free to copy with a credit.