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Desserts

Index of Other Dessert Recipes:
Hazelnut Crunch Ice Cream
Hazelnut Cream Cheese Brownies
Hazelnut Cream Cheese Brownies (Chocolate Glaze)
Oregon Hazelnut Brownies
Hazelnut Baked Apples
Hazelnut Apricot Torte
Chocolate Hazelnut Torte
Roasted Oregon Hazelnut Torte
Viennese Hazelnut Torte
Hazelnut Crunch Ice Cream (Low Cholesterol)
Lemon-Apple-Hazelnut Sauce
Pear Tart With Burnt Hazelnut Ice Cream
Burnt Hazelnut Ice Cream
Oregon Hazelnut Praline Ice Cream
Decadent Mixed Nut Chocolate Tart
Hazelnut Tart
Hazelnut Butterscotch Sauce
Hazelnut Fudge Sauce
Hazelnut Heaven
Hazelnut/Caramel Apple Pizza
Hazelnut Cherubs
Nor'westers

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.

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

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.

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

Melt chocolate morsels and butter over simmering water. Cool to 100 -110F. 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 oven for approximately 40 minutes. Do not over bake. Cool and serve plain, dusted with powdered sugar, or topped with Chocolate Glaze.

CHOCOLATE GLAZE:

• 3 tablespoons heavy cream
• 1 cup chocolate morsels
• 3 tablespoons butter or margarine
• 1/2 cup coarsely chopped Oregon hazelnuts

In small saucepan, bring cream to a boil. Cool to room temperature. Melt chocolate and butter over simmering water. Blend in cream. Spread on cooled brownies. Sprinkle with chopped hazelnuts and slice into bars.

• 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

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.

• 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

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.

• 3 ounces white chocolate
• 5 egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup sugar, divided
• 2 tablespoons butter, softened
• 4 egg yolks
• 1/3 cup cake flour
• 1 teaspoon baking flour
• 1/8 teaspoon salt
• 3/4 cup roasted Oregon hazelnuts, finely ground
• Filling:
  • 3 cups heavy cream
  • 10 ounces white chocolate
  • 3 tablespoons hazelnut liqueur
  • 3/4 cup apricot jam
  • 1-1/2 cups roasted Oregon hazelnuts, coarsely chopped

Melt white chocolate in double boiler, cool to lukewarm. Beat egg whites until frothy. Add cream of tartar and gradually add 2 tablespoons of the sugar. Whip to firm, but not dry peaks; set aside. Cream butter and remaining sugar. Beat in egg yolks and mix in along with the hazelnuts. Lighten batter by whisking in 1 cup of the egg whites. Gently fold in remaining egg whites. Pour into greased, parchment-lined 11x17x1-inch baking pan. Bake in 375 oven for 10 to 12 minutes, or until golden and set. Cool.

For filling, heat cream to simmering. Remove from heat and stir in white chocolate until melted. Chill. When cold, beat to medium whipped cream consistency. Beat in liqueur. Remove 1-1/2 cups of the filling and whisk in 1/4 cup apricot jam. To assemble, trim edges off cake. Slice vertically in four equal pieces, about 3-1/2 inches wide and 10 inches long. Stack three layers, spreading each with apricot jam and 1/3 of the apricot filling. Place fourth layer on top and spread top and sides with white chocolate cream. Press chopped hazelnuts into sides and decorate top with apricot jam and white chocolate rosettes. Keep refrigerated.

• 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.

• 4 large eggs
• 1-1/4 cups roasted & ground Oregon hazelnuts
• 2/3 cup granulated sugar
• pinch of salt
• 1/3 cup butter (warm room temperature)
• 1/2 cup all-purpose flour
• 1/2 cup roasted & chopped Oregon hazelnuts

Grease 8-inch spring form pan or non-stick cake pan. With a mixer, beat eggs, ground nuts, sugar and salt until light and fluffy, about 5 to 7 minutes. Add butter; beat until smooth. Gently fold in flour. Pour into prepared pan; sprinkle with chopped nuts. Bake in a 350 oven for 25 to 30 minutes, or until top springs back when gently pressed. Run thin spatula around sides of pan to loosen cake; cool before removing rim.

Torte:

• 4 eggs
• 1/4 cup fine granulated sugar
• 3/4 cup grated or finely chopped Oregon hazelnuts
• 1/4 cup dry fine bread crumbs
• 1/4 teaspoon cream of tartar
• 1/8 teaspoon salt
• 1/4 cup fine granulated sugar

Topping:

• 1-1/2 cups fresh raspberries
• 3/4 cup red raspberry jelly
• whipped cream

Separate 3 eggs, put 4th into yolk bowl. Beat until very light, then beat in 1/4 cup sugar and continue beating. Fold in hazelnuts and bread crumbs. Beat egg whites until foamy. Add cream of tartar and salt, the continue beating, add sugar until stiff peaks form. Fold in yolk mixture. Turn into 2 buttered and floured 10" torte pans. Bake at 350 for 30 minutes, or until done. Top with mixture of raspberries mixed gently with melted jelly. Garnish with whipped cream.

• 6 egg yolks
• 1/2 cup sugar
• 1/8 teaspoon salt
• 1/2 cup hazelnut liqueur or extract
• 1-1/2 cups milk
• 4 cups heavy cream
• 1 tablespoon vanilla
• 1-1/2 cups Oregon hazelnut crunch

Combine egg yolks, sugar, salt, and liqueur in a 3-quart pan. When sugar is dissolved, add milk. Cook in double boiler over medium heat until custard is thick enough to coat a spoon, stirring occasionally. Remove from heat and cool to room temperature; add cream and vanilla. 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.

• 3/4 cup sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 3/4 cup water
• 1/2 cup lemon juice
• 1 can (20 oz.) apple pie filling
• 1/2 cup Oregon hazelnuts, roasted & chopped

Mix together sugar, cornstarch and salt in a 1-quart glass bowl. Gradually stir in the water. Microwave for 3 to 4 minutes or until thick and clear. Stir a couple of times while cooking. Gradually add the lemon juice and stir to blend. Add the pie filling and hazelnuts.

Spoon over gingerbread, pound cake or use as pie filling.

Pastry:

• 1-3/4 cups all-purpose flour
• 3 tablespoons granulated sugar
• 10 tablespoons unsalted butter, chilled
• 1 large egg yolk
• 4 tablespoons cold water

Filling:

• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 8 Bartlett pears, slightly under-ripe
• butter (for greasing)

Combine flour and sugar in food processor and pulse to mix. Cut chilled butter into cubes and scatter over dry mixture. Pulse until mixture resembles coarse meal. Beat in egg yolk with motor running and process until pastry just binds together. Turn dough out, knead 3 turns, bring dough together and wrap in plastic wrap. Refrigerate 30 minutes or for up to 8 hours. To prepare filling, peel, core and quarter pears. Butter a 10" pie pan 2 " deep. Melt the butter in a large frying pan. Add sugar and shake pan to combine butter and sugar. Cook over medium heat until caramel turns a deep, tawny brown. Immediately add the pears. Cook, shaking the pan until pears are brown and tender and juices are reduced. Transfer browned pears to prepared pan. Cook caramel 1-2 minutes to thicken, taking care not to burn. Pour caramel over cooked pears in pie pan. Roll out chilled pastry into a circle slightly larger than the pan. Place pastry over the top of pears. Trim pastry flush with rim of pan. Tuck pastry into pan, and slash in several places. Bake in middle of 400 oven 30 minutes. (Check after 20 minutes, and cover loosely with foil if too brown). Remove tart from oven. Let stand 30 minutes. Invert onto platter. Pear tart is best if served within 4 hours of baking.

• 1 cup each homo milk, whipping cream
• 3/4 cup light brown sugar, packed
• pinch salt
• 5 egg yolks
• 1/4 cup hazelnut liqueur
• 1 cup roasted Oregon hazelnuts
  

Combine milk, cream, sugar and salt in deep saucepan. Bring to boil, stirring occasionally. Beat egg yolks in large bowl, and whisk in hot cream mixture slowly in a steady stream. Strain mixture into a clean bowl. Stir in liqueur. Cool to room temperature. Cover and chill overnight. Freeze in ice cream maker according to manufacturer's instructions, adding hazelnuts just before ice cream is done.

Praline:

• 2 tablespoons butter
• 4 tablespoons sugar
• 1/2 cup crushed Oregon hazelnuts
• pinch of salt
• 1/2 gallon heavy cream
• 2 cups sugar
• 2 tablespoons vanilla extract

Melt the butter, carmelize sugar and stir in nuts. Cool the praline overnight on parchment. Prepare the cream, sugar and extract in ice cream machine and stir in the praline before final cure.

• 1 refrigerated pie crust (1/2 of a 15-ounce package)
• 5 (1 oz. each) semisweet chocolate baking squares, chopped
• 3 tablespoons powdered sugar, sifted
• 2 tablespoons orange-flavored liqueur or
• orange juice concentrate thawed
• 1-1/2 tablespoons unsalted butter, melted
• 1 tablespoon water
• 2 teaspoons grated orange zest
• 3/4 cup roasted mixed nuts (Oregon hazelnuts, almonds, walnuts)

Heat oven to 450. Line an 8-inch tart pan (removable bottom) with pie crust dough. Trim outside edge to 3/4 inch from pan; fold crust inside and press crust firmly against sides of pan. To keep sides from falling, line crust with aluminum foil and fill with dry rice or beans. Bake 10 minutes. Remove foil and rice. Prick bottom of crust with fork; return to oven for 8 to 10 minutes or until edge is light golden brown. Cool. For chocolate filling, melt chocolate in bowl in microwave on HIGH for about 2 minutes. Immediately add remaining ingredients except nuts; whisk until smooth. Reserve 2 tablespoons filling for glaze. Pour chocolate filling into tart; spread to make even layer. Gently press whole cracked nuts into chocolate filling covering entire surface. To glaze tart, whisk enough very hot water into the reserved filling to make a pourable glaze. Drizzle over nuts, using the tines of a fork. Refrigerate 1 hour before serving.

• 1 cup all-purpose flour
• pinch salt
• 6 tablespoons sugar
• 11 tablespoons cold unsalted butter, cut into small pieces
• 3 ounces bittersweet chocolate, melted
• 7 tablespoons heavy cream
• 1 tablespoon honey
• 1-3/4 cups Oregon hazelnuts, roasted and coarsely chopped

In food processor, pulse flour, salt and 1 tablespoon sugar to combine. Add 7 tablespoons butter; pulse 8 times. Add 3 tablespoons cold water and pulse until dough looks moist and holds together but hasn't formed a ball. Do not overprocess. Wrap dough and chill 1 hour. Roll out dough and fit into 9-1/2" tart pan with removable bottom. Freeze 20 minutes. Line tart shell with foil, fill with dried beans or pie weights; prick shell thoroughly with fork. Bake in 350 oven for 15 minutes or until dried and golden. Cool completely. With pastry brush, paint bottom of tart pan with thin layer of melted chocolate. Allow to set. Set remaining chocolate aside. In saucepan, melt 4 tablespoons butter. Add remaining sugar, cream and honey. Bring to boil; stir to dissolve sugar. Boil 2 minutes. Stir in hazelnuts. Pour nut mixture into tart shell. Bake at 350 for 30 minutes, or until golden brown. Cool on rack. Remelt reserved chocolate. Dip fork or tip of teaspoon into chocolate and drip free-form design on top of cooled tart.

• 1 cup firmly-packed dark brown sugar
• dash salt
• 1/3 cup milk
• 2 tablespoons light corn syrup
• 3 tablespoons butter or margarine
• 1/2 cup roasted & coarsely chopped Oregon hazelnuts
• 1 teaspoon vanilla

Combine sugar, salt, milk, corn syrup and butter in saucepan. Bring to a boil, stirring constantly; cook about 5 minutes, or until thickened. Remove from heat and add hazelnuts and vanilla. Serve warm over ice cream.

• 1-2/3 cups undiluted evaporated milk
• 2 cups sugar
• 3 squares unsweetened chocolate
• 1 teaspoon vanilla
• 1/2 cup roasted & chopped Oregon hazelnuts

Mix evaporated milk, sugar and chocolate in saucepan. Bring to boil over medium heat. Cook 5 minutes, stirring vigorously. Remove from heat. Add vanilla. Beat with rotary beater or wire whip for 1 minute; add hazelnuts. Serve hot or cold on ice cream.

• 1 cup chopped Oregon hazelnuts
• 6 eggs
• 3/4 cup sugar
• 1/2 cup flour
• 1 cup whipping cream

Beat eggs; add sugar. Combine with hazelnuts and flour. Bake at 350 in flat pan until golden brown. When cool, spread whipping cream, then roll into a roll. Keep frozen.

Crust:

• 1-1/2 cups white flour
• 1 cup roasted Oregon hazelnuts
• 1/3 cup sugar
• 1/4 teaspoon salt
• 1/2 cup chilled butter, cut into 1/2-inch pieces
• 1 tablespoon water, optional

Topping:

• 1 cup chocolate chips, divided
• 1 tablespoon butter
• 3 medium apples, peeled and thinly sliced
• 2 tablespoons brown sugar
• 1/2 teaspoon ground cinnamon
• 12 kraft caramels
• 1 tablespoon water
• 3/4 cup roasted & coarsely chopped Oregon hazelnuts

Food Processor Method:

Place flour, hazelnuts, sugar and salt in work bowl fitted with metal blade. Process for about 30 seconds or until hazelnuts are finely chopped. Add butter and process for about 15 seconds or until butter is the size of coarse meal. Add water and process for several seconds until mixture holds together when a small amount is pressed between fingers.

Hand Method:

Finely chop hazelnuts in nut chopper or grinder. Combine with flour, sugar and salt. With pastry blender, cut in butter until size of coarse meal. Add water and toss with fork until mixture holds together when a small amount is pressed together.

Assembly:

Press mixture evenly into a 12-inch round pizza pan. Bake in 350 oven for 15 to 20 minutes or until edges are golden and center is firm. Remove from oven and immediately sprinkle with 3/4 cup of chocolate chips. Let stand several minutes until melted. Spread melted chocolate evenly over crust. Chill.

Melt butter in large skillet. Sauté apples until tender. Toss apples with brown sugar and cinnamon. Cool to room temperature.

In the meantime, place caramels and water in top half of double boiler over simmering water. Stir until caramels are melted and smooth. Melt remaining chocolate in microwave or double boiler.

Spread apples evenly over chilled crust. Sprinkle with coarsely chopped hazelnuts. Drizzle with caramel sauce and melted chocolate. Chill until chocolate is firm. Slice with pizza cutter.

• 1-1/3 cups sifted flour
• 1/2 teaspoon salt
• 1/2 cup butter or margarine, soft
• 1/2 cup brown sugar, packed
• 1 cup raspberry jam
• Topping:
• 1 cup chopped Oregon hazelnuts
• 1 egg
• 1/2 cup sugar
• dash salt

Mix flour, sugar, salt and margarine with a pastry blender until all combined. Pack into the bottom of a greased shallow pan 10"x12". Spread with jam. Bake in a 350 oven for 8 minutes. Spread with topping, then bake for 20 minutes. Cut while warm.

• 1-1/2 cups sifted flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons brown sugar
• 2/3 cup soft butter
• 1 cup shredded mild cheddar cheese
• 1 cup roasted & chopped Oregon hazelnuts
• 1-1/2 cups raspberry preserves

Mix flour, baking powder, salt and brown sugar. Cut butter and cheese into flour; add nuts and mix until crumbly. Grease an 8" square pan and spread 1/2 of the mixture evenly in pan, cover carefully with preserves and then remaining crumb mixture. Bake in 350 oven for 25 minutes. Cool, sprinkle with powdered sugar and cut into bars.

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