Tips & News

December 4, 2013

The Tea Leaf, located inside the Springfield Farmer's Market in Battle Creek, will now be selling several varieties of my nuts including gift boxes throughout the winter months. They are open from 8 am until 5 p.m, Monday through Friday and 10 am until 2 pm on Saturday.


November 6, 2013

With all recipe book orders, I will also include two new recipes—Chili Cheese Peanuts and Turtle Pecans. (View on Gallery Page). The Turtle Pecans are “to die for” and will be a big hit around the holidays.


November 5, 2013

Tudor House Tea & Spice, located at 352 S. Kalamazoo Mall in Kalamazoo, is now offering several of my nut varieties in 8 oz. bags as well as my new “Black Box” gift boxes for the holidays. They will also be at the Kalamazoo Indoor Farmer’s Market on Saturdays during the winter..


November 24, 2012

Here is a free recipe to enjoy during the holidays. I developed this recipe a few years ago when our local Fannie May candy shop closed. I used to buy their Peppermint Bark during the holidays and for Valentine Day. Even though it doesn't use nuts in the recipe, it pairs well with the nuts when making 4-way gift tins.

Peppermint Bark

  • 12 oz. package of white chocolate chips
    (I prefer Nestle’s Toll House Premier White Morsels)
  • ¾ cup of soft peppermint candy, finely chopped
    (I prefer Bob’s Sweet Stripes Peppermint sticks. About six 4” sticks makes ¾ cup)
  • 1/8 teaspoon peppermint extract
  • 2-3 drops of red food coloring

Put white chocolate in large micro-safe bowl and microwave on high for about 40 seconds. Stir thoroughly and then return to microwave for about a minute. Working quickly, remove from microwave and add the peppermint extract and food color and stir well. Stir in peppermint candy and spread on sheet pan with spatula or large wooden spoon. Spread as thin as you can, then bang the pan on a hard service several times to spread and flatten the mixture. Put in the refrigerator for about 30 minutes and then break apart into small pieces.

Dick’s tips:
To chop the peppermint sticks, I use small heavy duty zip lock freezer bags. Simply break several sticks into small pieces by hand, put in the bag, seal, and then pound with a hammer or wooden mallet. You can also use a rolling pin.

When melting the white chocolate, make sure there is no moisture or drops of water in the bowl. I also like to slightly warm the extract and food color by placing in a warm bowl of water before adding it to the melted chocolate. If it is cold or even slightly cool, the mixture may stiffen up.

I can usually find “Bob’s Sweet Stripes Peppermint Sticks” at Wal-Mart and also at Cracker Barrell, near the cashier stand. They are actually hard, even though they are referred to as “soft”.


November 5, 2012

I've had lots of interesting comments (and chuckles) concerning the title of my book. I must admit that I had second thoughts early on, and thought about changing something like, "Your Nuts" or "Let's Go Nuts", but at the urging of my photographer friend, Mike Gorecki (who has a warped mind anyway) I stuck with it. Also, the gals at St. Somewhere Holdings, LLC, out in California who are doing the marketing, thought it was a good name. It just kind of happened...since my name is Dick and the book is devoted exclusive to nut recipes. My brother-in-law Max Robison, offered his own spin on the name: "Dick is Incredibly Nuts"...which probably holds some measure of truth. So, while the name is a little whimsical and playful, I hope you will take the recipes seriously because they are all incredibly good! (The cinnamon almonds and the orange glazed pecans are my two personal favorites.)

I hope you'll order the book and try 'em all. Remember, FREE shipping on all book orders (regardless of quantity), until December 15.