The Mt. Angel Chamber of Commerce is sponsoring the Mt. Angel Hazelnut Festival on December 6-7, 2014 in Mt. Angel.

The Hazelnut Fest includes a holiday Kristkindle Markt featuring regional arts and crafts, Oregon wineries and breweries and foods that feature Hazelnuts

HAZELNUT RECIPES

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.

 

Honey Hazelnut Spread

Ingredients:
1 cup hazelnuts
1/2 cup honey (choose your favorite)
Directions:

1 Pre-heat oven to 350°F.
2 Spread the nuts on a baking sheet and toast about 10 to 12 minutes.
3 Remove nuts from oven and place in a tea towel.
4 Rub the hazelnuts in the towel to remove their skins.
5 Place the hazelnuts in a food processor and puree.
6 When the puree is smooth and almost oily, add the honey and pulse until thoroughly combined.

 

Chocolate - Hazelnut Cake
Fair warning: This cake is decadently rich. You'll want to cut very thin slices. It also keeps well, so if you can't finish it off within a few days, slice and then freeze, defrosting a piece whenever you need a shot of chocolate. If hazelnuts aren't your thing, substitute 1 cup of ground almonds for good results.
Makes 12 servings
12 ounces bittersweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, cut into chunks
6 large eggs
1 cup (packed) dark brown sugar
1/4 cup strong coffee
1 cup finely ground hazelnuts (about 5 ounces raw nuts ground in a food processor)
1 teaspoon salt

Position rack in center of oven and preheat to 350 degrees.

Butter 9-inch-diameter cake pan, and line bottom with parchment paper round. Wrap outside of pan tightly with 3 layers of heavy-duty foil.

Combine chocolate and butter in medium metal bowl set over a saucepan of simmering water. Whisk until mixture is melted and smooth. Remove bowl from over water.

Whisk eggs, brown sugar and coffee in large bowl to blend. Add chocolate mixture and whisk until smooth. Stir in ground hazelnuts and salt. Transfer batter to prepared pan. Place pan in a large roasting pan.

Pour enough hot water into roasting pan to come halfway up sides of cake pan. Place in oven and tent pan loosely with foil.

Bake until cake is set in center and top is dry to touch, about 1 1/2 hours (top of cake will remain shiny). Remove cake from roasting pan and remove foil from top and outside of pan.

Cool cake in pan on rack, then chill until cold, about 3 hours.