Cobnuts? wet walnuts?

Oops, sorry!  Forgot the link:

Yes, I was thinking that when I saw them also, they call them filberts out here.

Walnuts are smemthing different, but you can spray them with gold,and hot glue then onto gold sheer ribbon and wrap them around your Chirstmas tree and after the holdiays, crack them open and eat the nuts inside. Nuts like these can be used in so many different way, in baked goods, probably the most used, but stuffings also, oriental dishes, I'll see if I can find my energey balls...an kind of rolled granola mixutre using museuli (cereal) and filberts. They use to grow wild out here Jason, they are also called Hazelnuts out here as well...her's an receipe for you. by an restruant in British Columbia....Hazelnut Chicken Breasts with Berry Sauce. 4 lighlty thinned boneless/skinless chicken breasts, (6 oz. each), 1 Teblespoon Diijon style mustard, 2 teasps herbs (such as rosemary, thyme, orgegano, marjoram and parsely), salt/pepper, 1 cup all purpose flour, 1 egg, 2 Tablespns milk, 1 cup coarsely ground hazelnuts and/or filberts. Put the flour with the herbs seasoning, in anothger dish put the milk wiht the egg, in another dish the nuts.  Coat the chicekn in the flour, then into the egg wash, and then into the nuts to coat it evenly..set the coasted breasts on an lightly greased baking sheet  Preheat oven to 450 degrees and bake the coated chicken breasts ofr 12 to 15 mintues... after then ar edone, serve with an drizzle of berry sauce over the top..which consists of 1 cup blackberries, 1 cup raspberries (berries can be fresh ro frozen, bu tmust be unswetened), 1/2 cup fo water, 2 shallots, minced, 3 tablespn. raspbery vinegar, ro red wine vinegar, 3 tablespoons creme de cassi (black currant liquier, (optional), and 1 tablespoon sugar. Place all ingrediants into an saucepan and bring to an boil, reduce an dheat until thick, 12 to 15 mins, Season with salt an dpepper. if you don't want the seeds, or want an smooth sauce, place in food processor and pass through an sieve and back into the pan, keep warm until serving over the chicken. Serves four.

Little history...98 percent in the USA  in filberts are grown in Oregon's Willamette Valley and Sw Washington state, They came here by way of Europe in 1858. All nuts are an good source of B vitamins, protein, fat, and fiber..esp rich in Vit. B, copper, and magnesium. ( Note..Many of the trees and orchards I knew as an kid are now gone to housing developments, it's hard t get ahold of the trees now, which are fairly small growing like shrubs sometimes)  Nut butter is another consideration if you have anlot of them. Another Hazelnut butter topping they have is for Steamed (Manila) Clams...it's made with 3 tablespoons butter, 1/3 cup chopped toasted hazelnuts, and 1 tablespoon hazelnut liqueur.The other receipe is downstairs in my box of cooking receipes and it's not organized from last years writing an cookbook for an firend...it will take me an while to go through it. Anything you could use an pecan for, you might be able to use an roasted Cobnut for also, try them with an maple flavored type (Prauline) topping on an cake, place the sliced filberts along the outside bottom after frositng the entire cake. Add them to any pound cake also...they recommend in this book an sweet potatoe pound cake with filberts, served with either ice cream or caramel sauce. I'll get back to you on the energy balls a bit later on in the future.

Hazelnuts! I thought they looked familiar.

You can't go wrong with this one, Jason, especially with the holidays right around the corner.  Although, they are sweets (not candy, they're kind of a tart).  I know you always eat healthy, but a batch of these once in a while is excellent for your mental health.  :-) 

• 1 (3 ounce) package cream cheese
• 1/2 cup butter
• 1 cup all-purpose flour
• 1 egg
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• 1 cup brown sugar
• 3/4 cup chopped walnuts

DIRECTIONS

These are to die for.  Don't have the family hovering over the kitchen whilst you're baking or they will go as soon as they're out of the oven.