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Walnut-Raisin Cake Recipe

December 3rd, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 2cups choppedwalnutsor pecans
  2. 1 (3 1/2 ounce)jarcandied red cherries, quartered
  3. 2cupsraisins
  4. 1/2cupbourbon
  5. 3 1/2cups siftedflour(sift before measuring)
  6. 1 1/2teaspoonsbaking powder
  7. 1/2teaspoonsalt
  8. 1teaspoonnutmeg
  9. 1 1/2cupsbutteror margarine, softened
  10. 2cupssugar
  11. 1teaspoonvanilla extract
  12. 7eggs
  13. 1/2cupbourbon

DIRECTIONS

  1. Preheat oven to 350*. Grease and flour well a 10-inch kuchen, bundt or tube pan. in large bowl, combine walnuts, cherries and raisins with 1/2 C bourbon; mix well.Let stand at room temperature several hours or overnight- liquid will be absorbed.
  2. On sheet of waxed paper, sift flour with baking powder, salt and nutmeg; set aside.In large bowl of electric mixer, at medium speed, beat butter, sugar and vanilla until smooth and light and fluffy.Add eggs, one at a time, beating well after each addition.
  3. Beat at medium speed 4 minutes, occaisonally scraping side of bowl. Batter will become thick and lighter in color. At low speed, gradually beat in flour mixture until smooth.
  4. Add to fruit; mix with wooden spoon to combine well.Turn into prepared pan; smooth top with spatula.Bake in center of oven 1 hour and 20 minutes in kuchen pan; 1 hour 15 minutes in bundt pan; 1 hour and 10 minutes in tube pan.
  5. Cake tester inserted in center should come out clean. Cool in pan on wire rack 20 minutes.Use small spatula to loosen cake around inside; invert on wire rack; cool completely. In small bowl, soak a large piece of cheesecloth in 1/2 C bourbon.
  6. Stretch cheesecloth on large piece of foil. Place cake in center. Wrap cake in cheesecloth; then wrap in foil.Refrigerate several days to mellow. (Will keep several weeks in refrigerator). To serve, slice thinly; let warm to room temperature.

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Banana Walnut Upside Down Cake Recipe

November 29th, 2015 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1/4cupwalnuts, chopped, toasted
  2. 1cupbrown sugar, packed
  3. 1/4cup tbspsbutter, softened
  4. 6tablespoonsbutter, softened
  5. 3tablespoonspure maple syrup
  6. 1/2teaspoonvanilla, extact
  7. 6tablespoonsmilk
  8. 4large ripebananas, sliced
  9. 1cupflour
  10. 2teaspoonsbaking powder
  11. 1teaspooncinnamon
  12. 1/4teaspoonsalt
  13. 3/4cupsugar
  14. 1largeegg

DIRECTIONS

  1. toast walnuts.set aside to cool.
  2. combine brown sugar and 1/4 cup butter in heavy pan — stir over low heat till butter melts — and ingredients are well blended.
  3. pour into a 9″ cake pan with 2″ high sides –
  4. spead to coat the bottom of the pan –
  5. pour maple syrup over sugar mixture –
  6. sprinkle walnuts evenly over this.
  7. place banana slices in circles over the nuts, overlapping slightly, and covering the bottom –
  8. whisk dry ingredients to blend –
  9. in another bowl, beat sugar and butter in bowl and add to dry ingredients alternately with milk.
  10. spoon batter over bananas and bake for approximately 30 minutes –
  11. run a butter knife around sides –
  12. cool on rack for about 30 minutes.
  13. invert onto serving plate.leave pan on about 3 minutes.
  14. life off pan –
  15. serve warm with whipped topping if desired.

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Matzo, Walnut and Mushroom Stuffing Recipe

November 6th, 2015 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1cupwalnuts, coarsely chopped
  2. 1/4cupunsalted margarine
  3. 8 lightly saltedmatzos, broken into bite-size pieces(6 cups)
  4. 2onions, diced
  5. 1cupcarrots, diced
  6. 1cupcelery, thinly sliced
  7. 4garlic cloves, minced
  8. 1tablespoonfresh thyme leaves or1 1/2 teaspoonsdried thyme leaves
  9. 1teaspoonsalt
  10. 1teaspoonfresh ground pepper
  11. 1 (10 ounce)packagemushrooms, wiped clean and coarsely chopped
  12. 1/3cupfresh parsley, chopped
  13. 3largeeggs, well beaten

DIRECTIONS

  1. In large, nonstick skillet, over medium-high heat, toast walnuts, shaking often, until lightly golden and fragrant, about 4 minutes. Transfer to large bowl.
  2. Add 1 tablespoon of the margarine to skillet; when melted, add half of the matzo. Cook 2 to 3 minutes, stirring constantly, until matzo is lightly toasted; add to walnuts. Repeat with 1 tablespoon of the margarine and remaining matzo pieces.
  3. Wipe out skillet; add remaining margarine. Heat; add onions, carrots and celery; cook 5 minutes, until crisp-tender. Add garlic, thyme, salt and pepper; cook 1 minute. Add mushrooms; cook 4 minutes, until tender. Stir into matzo mixture. Let cool; stir in parsley and eggs. Stuff into Roast Capon recipe #.

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Tuna Walnut Salad Recipe

October 24th, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 3tablespoonsmayonnaise
  2. 2teaspoonsDijon mustard
  3. 1teaspoonfresh lemon juice
  4. 1/2teaspoonred wine vinegar
  5. 1/4teaspoonOld Bay Seasoning
  6. 1/4teaspoonsalt
  7. 1/8teaspoonblack pepper
  8. 2tablespoons choppedwalnuts, toasted
  9. 1/3celery, chopped
  10. 1/3mediumcarrot, grated
  11. 2green onions, snipped
  12. 2 (6 ounce)canslight chunk tuna in water, drained and flaked
  13. 8slicestomatoes

DIRECTIONS

  1. Combine mayonnaise, mustard, lemon juice, vinegar, Old Bay seasoning, salt, and pepper. Add walnuts, celery, carrot, and green onions, mix well. Add tuna and mix evenly. Serve mounded over tomato slices. Garnish with shredded parmesan if desired.

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Date Walnut Double Decker Recipe

October 18th, 2015 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1 1/4cups siftedflour
  2. 1/3cupgranulated sugar
  3. 1/2cupbutteror margarine
  4. 1/3cup packedlight brown sugar
  5. 1/3cupgranulated sugar
  6. 2eggs
  7. 1teaspoonvanilla
  8. 2tablespoonsflour
  9. 1teaspoonbaking powder
  10. 1/4teaspoonsalt
  11. 1/4teaspoonnutmeg (optional)
  12. 1cup choppedwalnuts
  13. 8ouncesdates, snipped or chopped

DIRECTIONS

  1. Combine first 3 ingredients and blend into fine crumbs.Press into bottom of a greased 9 inch square pan.Bake at 350 F for about 20 minutes, until edges are lightly browned.
  2. Combine brown sugar and remaining white sugar, eggs and vanilla and beat together well.
  3. Sift flour and nutmeg with baking powder and salt and add to first mixture.
  4. Stir in walnuts and dates.
  5. Turn batter into pan over hot baked pastry layer.Bake at 350 F for 20 minutes.
  6. Cool in pan, sprinkle top with powdered sugar if desired.Cut into 18 bars.

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