Donna Weihofen, R.D. is a senior nutritionist at the University of Wisconsin Hospital and Clinics. She has devoted much of her career to helping cancer sufferers maintain a healthy diet despite the cancer’s toll on appetite and digestive functioning. Donna Weihofen loves cooking and loves to make healthy nutrition easy. That’s why she wrote the cookbook: Mom’s Updated Recipe Box. It revises the old-standby, family favorites so they cook up with less fat, more protein and still have the great taste that has made these recipes loved for generations. She also includes a number of her own, deliciously-invented, recipe favorites which she created for her family and friends.
Weihofen’s cookbook begins with an extensive, cooking-advice section which she calls, “Cooking and Baking Tips”. Click on “Continue reading…” for some of Donna L. Weihofen’s cooking tips for baking with nuts.
Donna Weihofen writes:
Toast all nuts, except pecans, before adding to recipes. This improves and intensifies their flavor. This also helps prevent them from sinking to the bottom in breads, muffins, or cake batters.
Another tip to keep nuts and fruits from sinking to the bottom of a cake, muffin, or bread is to warm them in the oven and toss them with flour. Shake off excess flour before mixing them into the batter just before baking.
Nuts can be toasted in a nonstick skillet over medium heat. Watch them carefully, stirring frequently. If you walk away, they will burn.
Nuts and coconut can also be toasted in the oven. Spread them in a single layer on a baking sheet. Bake at 325 degrees for 5 to 15 minutes. Watch carefully and stir occasionally.