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Discussion in 'Food Preparation, Camp Cooking and Recipes' started by drakeshooter, Nov 8, 2018 at 8:28 AM.
The nuts on the right look like mockernut hickory.
They’re actually pretty dang good and full of meat.
Might get sweeter as the weather cools and frost hits
My mother was specialist in the hickory nut cake world. My dad in his late 70s in to early nineties picked at hickory nuts all fall. He had two special trees "out in the deep woods" where nobody else picked them up. When he really got up in years , I would gather bushel baskets of them when I got home to visit. It was like a Xmas present to them when that big basket of nuts would show up. Both complained that "now he has put us to work" but both of them worked hard at great food their whole ives , so a fall without hickory nut cakes would be a great failure to them. Dad would fill up gallon glass jars of picked nuts every fall. But he probably worked at it 5-6 hours a day for weeks. Not a pie related post , but the ingredient process is the same.
Anybody else know the trick to get your hickory nuts spread evenly throughout the cake as opposed to all sinking to the bottom of the pan full of batter? I do.
No but I’m all Ross Perot curious lol.
Bees' post got me thinking about my Dad. He's 92 now and I'm his caregiver. Anyway, when he finally actually retired about 20 years ago he was constantly complaining about not having anything to do so I brought him 10 gallons of hulled hickory nuts and 5 grass sacks of unhulled walnuts. Told him he could pick them out on the halves if he wanted to. Kept him busy for quite a while. After he got them done he still complained to my Mom and sisters about not having anything to do but not a peep about it to me.
I all ways put mine in freezer you be surprised with a small ballpeen hammer a small anvil how easy they crack and how big the kernels are all ways works for me give it a try