Oregon Hazelnuts

	Oregon Hazelnuts Oregon's crunchy brown nut with the rich, buttery, sophisticated taste!
	Oregon's hazelnuts are uniquely delicious. We purchase direct from the grower and vacuum pack right after roasting, sealing in a buttery, rich, mild flavor with a tiny hint of natural sweetness. The flavor of Oregon hazelnuts is vastly different from that of the filberts imported from abroad that you find in grocery stores or at discount suppliers.
	Hazelnut Recipes Oregon State Fair Winners Here are decadently delicious recipes from Oregon's heartland- from the farms that grow and prize these delicious nuts. Thanks to the Oregon Hazelnut Growers Association for these recipes! Chocolate Hazelnut Crinkles First Place - Oregon State Fair 2001 Crystal Stulz, Redmond Simple version of her grandmother's old recipe Ingredients: 1/2 cup vegetable oil 4 squares unsweetened chocolate (4 Oz) melted 2 cups granulated sugar 4 eggs 1 tsp vanilla 1 tsp hazelnut extract or hazelnut coffee syrup 2 1/2 cups unbleached all-purpose flour 2 tsp baking powder 1/2 tsp salt 1 cup finely-chopped roasted hazelnuts* 1 cup confectionerís sugar Method: Mix oil, melted chocolate and granulated sugar. Blend in one egg at a time until mixed. Add vanilla and hazelnut extract. Combine flour, baking powder and salt and stir into oil mixture. Chill several hours or overnight. Heat oven to 350 degrees F. Form dough into 1 to 1 1/2-inch balls and roll in confectionerís sugar. Place two inches apart on lightly greased baking sheet. Bake 10-12 minutes or until almost no imprint remains when touched lightly in center. Makes 6 dozen. * Roasting Hazelnuts: Place shelled nuts in single layer on cookie sheet. Bake at 275 degrees F for 15-20 minutes or until golden and fragrant. Remove. Skins will fall off if warm nuts are rubbed briskly with rough terry towel. Hazelnut Toffee First Place - Oregon State Fair 2000 Helen Cugat, Siletz Quick and easy to make once you get the hang of it. Using a cast iron pan and good quality ingredients are important 1 cup butter 1 cup granulated sugar 1 12-oz. semi-sweet chocolate bits 1 cup finely chopped roasted hazelnuts Lightly grease cookie sheet with butter. Sprinkle 1/2 cup finely chopped hazelnuts evenly over bottom of cookie sheet. Melt 1 cup of butter (not margarine) with 1 cup of sugar. Bring to boil in HEAVY saucepan and cook until mixture turns a medium tan color. Stir constantly to keep from burning. Pour hot butter-sugar mixture over hazelnuts on cookie sheet. While hot, spread mixture over hazelnuts to form approximately 1/4-inch layer. Immediately sprinkle 12-oz. milk chocolate or semi-sweet chocolate bits (can use 8 oz. or larger plain chocolate bar) over hot mixture on cookie sheet. Let chocolate stand at least 5 minutes until melted. Spread the melted chocolate evenly over the toffee-nut mixture. Sprinkle 1/2 cup finely chopped hazelnuts evenly over chocolate. Let stand until cool. Cut into squares. The Most Wonderful Brownies Ever First Place - Oregon State Fair 1999 Julie Wheeler, St. Helens 2 1/3 semisweet chocolate chips 3 sticks butter 1 1/2 cup sugar 1 cup flour 1/2 teaspoon salt 1/1/2 teaspoon baking powder 6 eggs 1 tablespoon vanilla 1 cup milk chocolate chips 1 cup chopped hazelnuts Preheat oven to 350 degrees. Grease a 9-by-13 inch baking pan. In a large microwavable bowl, place semisweet chocolate chips and butter. Cook on high for 2 minutes. Stir mixture with a 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 cup hazelnuts. Spread into prepared pan. Sprinkle with remaining nuts. Bake until the cake starts to come away from the sides of the pan, about 35 minutes. Cool before cutting to serve.