123 glazed nut recipes

Blueberry streusel muffins with a pecan-brown sugar-cinnamon crumble topping and a lemon glaze drizzle. Bakery-style muffins with lemon zest in the batter and the streusel.

This modern meatloaf stays moist using mushrooms to beef up the moisture level.

Grape tartlets with almond crust, fresh seedless grape halves in shortcrust tartlet shells, glazed with apricot-sherry jam and toasted almonds. An elegant French patisserie-style dessert.

Grilled pork tenderloin with a cumin-chili rub, served with Michigan dried cherry chutney and a cider bourbon sauce. A restaurant-caliber dish with three bold components.

Black chocolate Bundt cake with coffee, honey, and a crack of black pepper, draped in a semi-sweet ganache glaze with Grand Marnier. Deep, complex, and show-stopping.

Showstopper cheesecake with a pecan shortbread crust, cranberry glaze layer, white chocolate orange filling, and candied orange slice topping. A stunning holiday dessert that requires overnight chilling.

Chocolate chunk cheesecake layers a walnut-chocolate shortbread crust with a brown sugar cream cheese filling studded with chopped chocolate, finished with a chocolate ganache glaze. Bakery-style dessert.

French-style pork medallions braised in a classic brown sauce with mustard butter, capers and a bouquet garni. Restaurant-technique dinner served with glazed turnips and potatoes.

Americanized version of Maggie Beer's recipe I saw on Masterchef Australia 2011 the other day.

Classic French Provencal dish usually cooked in a heavy casserole on the stove top or in the oven; would also work well in slow cooker. Use inexpensive stewing beef or oyster blade; it will not be anywhere near as good if you use more expensive cuts of beef.

McCall's legendary No-Bake Strawberry Cheesecake, straight from their iconic Cooking School recipe card No. 23!