May 2016
S M T W T F S
« Apr    
1234567
891011121314
15161718192021
22232425262728
293031  

Search



Tags

Apple Cranberry Filled Walnut Cake Roll Recipe

February 27th, 2016 by alice  Tags: , , , , , | Print This Post Print This Post

INGREDIENTS

  1. Filling

  2. 2largeapples, peeled, cored and quartered
  3. 1cupwhole berry cranberry sauce
  4. 1/4cupsugar
  5. 1/4cupwater
  6. 3tablespoonsapple juice
  7. 1teaspoonlemon juice
  8. 1teaspooncinnamon
  9. 1/4teaspoonnutmeg
  10. Cake

  11. 2/3cupflour
  12. 1teaspoonbaking powder
  13. 1/4teaspoonsalt
  14. 3eggs
  15. 3/4cupsugar
  16. 1/3cupwater
  17. 1teaspoonvanilla
  18. 1/3cup finely groundwalnuts
  19. Frosting

  20. 8ouncescream cheese
  21. 1cuppowdered sugar
  22. 1teaspoonvanilla
  23. 4tablespoonsbutteror margarine

DIRECTIONS

  1. Preheat your oven to 375* F. Grease a jellyroll pan, line it with waxed paper, and grease the paper.
  2. Combine apples, cranberry sauce, sugar, water, apple juice, lemon juice, cinnamon, and nutmeg in a non-reactive heavy-bottomed saucepan. Cook over medium heat, stirring until mixture thickens, about 6 minutes. Set aside to cool.
  3. For cake:.
  4. Sift together the flour, baking powder, and salt on a piece of waxed paper, set aside. Beat the eggs in medium bowl for 2 minutes. Gradually beat in sugar until thick and light in color, about 5 minutes. Stir in water and vanilla. Fold in flour mixture and ground walnuts.
  5. Pour into the prepared pan spreading evenly. Bake for 12 minutes.
  6. Loosen the cake around the edges with a knife. Invert the pan onto a clean towel dusted with powdered sugar. Remove from the pan. Carefully peel away the waxed paper. Starting at short end, roll cake and towel together. Cool on a wire rack about 30 minutes.
  7. When cake is cool, unroll carefully. Spread roll evenly with prepared fruit filling, leaving a 2″ border along the short side, which will be the outside seam. Reroll the cake from short end, using towel as an aid. Place roll, seam side down, on serving platter.
  8. Whip together frosting ingredients. Place into a pastry bag fitted with a star tip. Pipe whipped frosting around edges and on top of cake roll.

Posted in Recipes | No Comments »

Caramel Praline Walnut Bars Recipe

February 25th, 2016 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. Crust

  2. 1 3/4cupsflour
  3. 1/3cupbrown sugar
  4. 1/4teaspoonbaking powder
  5. 3/4cupbutter, softened
  6. Topping

  7. 1/3cupbutter
  8. 1 1/2cups choppedwalnuts
  9. 1/2cupsugar
  10. 1/2cupbrown sugar
  11. 1/2cuplight corn syrup
  12. 1tablespoonwater
  13. 1teaspoonsalt
  14. 1/3cupheavy whipping cream
  15. 1 1/2teaspoonsvanilla

DIRECTIONS

  1. Preheat oven to 350. Line 13 x 9 inch pan with aluminum foil, extending foil over edges. Butter foil on bottom and up sides of pan.
  2. Combine flour, 1/3 cup brown sugar and baking powder in large bowl; cut in 3/4 cup butter until mixture resembles coarse crumbs. Pat mixture onto bottom of prepared pan. Bake for 15 minutes or until edges are lightly browned.
  3. Melt 1/3 cup butter in 2 quart saucepan over low heat, stirring constantly. Stir in walnuts, sugar, 1/2 cup brown sugar, corn syrup, water and salt. Increase heat to medium. Cook, stirring occasionally, until mixture comes to a boil. Continue boiling until candy thermometer reaches 248. Stir in cream and vanilla.
  4. Pour filling mixture over hot, partially baked crust. Bake for 14-16 minutes or until mixture bubbles over entire surface. Cool completely. Lift out of pan, using foil. Cut into bars.

Posted in Recipes | No Comments »

Spiced Walnut Raisin Hermits.. Recipe

February 22nd, 2016 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 2cupsunbleached all purpose flour
  2. 1 1/2teaspoonsbaking soda
  3. 1/4teaspoonsalt
  4. 2teaspoonsground cinnamon
  5. 1teaspoonground ginger
  6. 1/2teaspoonground cloves
  7. 1/2cupunsalted butter, room temperature
  8. 1cuplight brown sugar, packed
  9. 1largeegg
  10. 2tablespoonsunsulphured molasses
  11. 1cupraisins
  12. 1/2cupwalnuts
  13. ICING

  14. 1/2cuppowdered sugar
  15. 3-4teaspoonsmilk

DIRECTIONS

  1. Position a rack in the middle of the oven.
  2. preheat the oven to 350*.line a baking sheet with parchment paper.
  3. make the cookies.
  4. sift flour, baking soda, salt, cinnamon, ginger and cloves into a medium bowl and set aside.
  5. in a large bowl, using an electric mixer on medium speed, beat the butter and brown sugar until blended — about 1 minute.
  6. add the egg and mix until blended, about 30 seconds. On low speed, mix in the molasses.
  7. Add the flour mixture, mixing just until it is incorporated.Mix in the raisins and walnuts.
  8. Divide the dough in half to form it into 2 logs.
  9. Place the logs 3″ apart on the prepared baking sheet, and pat each into an 11 x1″ thick rectangle.
  10. Bake until the tops feel crusty but the interior feels soft when gently pressed — about 15 minutes, the edges will just begin to brown.
  11. cool the logs on the baking sheets for 10 minutes, then use a wide metal spatula to transfer cookies to a wire rack to cool combpletely.
  12. cut each log into 6 pieces about 2″ wide.
  13. to prepare the icing.
  14. in a small bowl, stir the powdered sugar together with enough milk to form a thick but pourable icing.
  15. use a small spoon to drizzle several thin lines over each cookie.
  16. let the cookies sit at room temperature until the icing is firm.
  17. the cookies can be stored in a tightly covered container at room temperature for up to 5 days.

Posted in Recipes | No Comments »

Lime- Walnut Summer Salad Recipe

February 14th, 2016 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 3cupswater
  2. 1 (6 ounce)boxlime gelatin
  3. 1 (8 ounce)packagecream cheese(cubed)
  4. 1 (8 ounce)cancrushed pineappleor pineapple tidbits(drained)
  5. 1/2cup choppedwalnuts

DIRECTIONS

  1. Dissolve jello in boiling water.
  2. Whisk in cream cheese,until combined. Add pineapple and walnuts and refrigerate til firm–about 4 hours.
  3. Note: For special occasions or a party, I pour this into a bundt pan and mold it. Very pretty served on a bed of red leaf lettuce! Prep time does not include chill time.

Posted in Recipes | No Comments »

Midwestern Walnut Frosties Recipe

February 5th, 2016 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. COOKIE LAYER

  2. 1cupall-purpose flour
  3. 2tablespoonsconfectioners’ sugar
  4. 1/2cupbutter, softened
  5. COCONUT-WALNUT LAYER

  6. 2largeeggs
  7. 1teaspoonvanilla extract
  8. 1cuplight brown sugar, packed
  9. 2tablespoonsall-purpose flour
  10. 1/2teaspoonbaking powder
  11. 1/8teaspoonsalt
  12. 1cupwalnuts, coarsely chopped
  13. 1/2cupflaked coconut
  14. FROSTING LAYER

  15. 1 1/4cupsconfectioners’ sugar
  16. 2tablespoonsbutter, melted
  17. 1 1/2teaspoonsorange juice
  18. 1 1/2teaspoons gratedorange rind
  19. 1pinchsalt

DIRECTIONS

  1. preheat the oven to 350*.
  2. in a bowl, combine all the ingredients for the cookie layer with a pastry blender or pulse in a food processor.
  3. pat into a buttered 12×7″ flat glass baking dish.
  4. bake until golden.about 10 minutes.
  5. while the first layer is baking, prepare the filling.
  6. in a mixing bowl, beat the eggs and the vanilla until the eggs are pale yellow, about 2 minutes.
  7. in another bowl, combine the brown sugar, flour, baking powder, salt, walnuts, and coconut.
  8. add to the egg mixture and blend.
  9. cool the baked first layer for 5 mintues, then pour the walnut coconut mixture over the crust and bake for 25 minutes or until the top is golden and the center is done.
  10. transfer to a wire rack and cool completely before frosting.
  11. to prepare the frosting while the layers cool, all the frosting ingredients in a small bowl, until smooth.
  12. spread over the top of the cooled cookie.
  13. allow to stand for 1 hour, then cut into squares.
  14. store in layers seperated by plastic wrap in an air tight container.

Posted in Recipes | No Comments »

« Previous Entries Next Entries »