Hazelnut Recipes

If the cookies are not quite crisp enough after cooling, rebake at 375 for a few more minutes

This recipe, from Helen Guggemos of Winsted, won first place in the dessert competition of a bake sale at Holy Trinity Catholic Church during the 1998 Winsted Winter Festival:

8 servings - Be sure not to overcook the lamb. I serve it more on the rare side. I have served it three or four times and it is absoulutely delicious.

If you prefer not to eat the skin of the chicken, remove it after cooking. Retaining the skin during the cooking process helps keep the moisture in the meat and adds very little fat.

A few tablespoons of Frangelico or another hazelnut liqueur will boost the butter's flavor, but its use is entirely optional.

These golden, pumpkiny waffles have a touch of spice, which adds a nice and recognizable holiday flavor, but if you're a real pumpkin lover, you'll enjoy them without the spices as well. The hazelnut butter is delicious and festive (add some panfried turkey sausages and you've got Thanksgiving breakfast), but the waffles are also good-just not as dressed up-with butter and maple syrup. This batter also makes delicious pancakes.