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Chocolate Walnut Cranberry Cake Recipe

February 11th, 2015 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1 2/3cupsflour
  2. 1 1/2cupssugar
  3. 3/4cupdutch process cocoa
  4. 1 1/2teaspoonsbaking powder
  5. 1/2teaspoonbaking soda
  6. 1/2teaspoonsalt
  7. 1cupapplesauce
  8. 1/2cupplain soy milk
  9. 1/4cupcanola oil
  10. 1cupdried sweetened cranberries
  11. 1/2cupwalnuts, chopped and toasted
  12. cooking spray
  13. 1tablespoonpowdered sugar

DIRECTIONS

  1. Preheat oven to 350°F.
  2. Spray a 10 inch springform pan with cooking spray.
  3. Combine flour and the next 5 ingredients (through salt) in a large bowl, stirring with a whisk.
  4. Combine applesauce, milk, and oil; add to flour mixture, stirring just until moist.
  5. Stir in cranberries and walnuts.
  6. Spread the batter in the pan (it will be thick).
  7. Bake for 45 minutes or until edges begin to pull away from sides of pan.
  8. Cool on a wire rack.
  9. When cool, sprinkle with powdered sugar.

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Bittersweet Chocolate and Walnut Fudge Recipe

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

INGREDIENTS

  1. 1lbbittersweet chocolate, chopped
  2. 3/4cupunsalted butter, room temperature
  3. 2ouncesunsweetened chocolate, chopped
  4. 2teaspoonsinstant espresso powder
  5. 3cupsgranulated sugar
  6. 1 (12 ounce)canfat-free evaporated milk
  7. 1 1/2cupswalnut pieces, toasted
  8. 1tablespoonvanilla extract

DIRECTIONS

  1. Line a 13×9 metal baking pan with foil, leaving overhang.
  2. Combine first 4 ingredients in large bowl.
  3. Stir sugar, and evaporated milk in heavy large deep saucepan over medium heat until sugar dissolves and mixture comes to a boil.
  4. Attach clip on candy thermometer to side of pan.
  5. Boil until temperature registers 234* F, stirring constantly and adjusting the heat to avoid boiling over, about 10 minutes.
  6. Immediately pour milk mixture over chocolate mixture.
  7. Whisk until chocolate and butter melt and fudge is smooth.
  8. Mix in nuts and vanilla.
  9. Spread fudge evenly in prepared pan.
  10. Refrigerate uncovered until cold and set — about 3 hours.
  11. Using foil as an aid, lift fudge from pan.Cut crosswise into 7 strips, then lengthwise into 5 strips.
  12. Return to pan and cover and chill.Can be made 2 weeks ahead.
  13. Keep covered and chilled.
  14. Bring to room temperature before serving.

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Clark Walnut Bars Recipe

January 28th, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1/2cupbutter, room temperature
  2. 1cup packedlight brown sugar
  3. 1 1/4cupsall-purpose flour
  4. 1/2cupapricot preserves
  5. 2largeeggs
  6. 1/4teaspoonsalt
  7. 1teaspoonvanilla extract
  8. 2tablespoonscocoa powder
  9. 1 1/2cups finely choppedwalnuts
  10. ICING

  11. 6ouncessemisweet chocolate
  12. 2tablespoonslight corn syrup
  13. 2teaspoonsorange juice
  14. 2teaspoonsboiling water
  15. 1/2cup choppedwalnuts

DIRECTIONS

  1. Preheat oven to 375*.
  2. In a large bowl, cream the butter and 1/4 cup brown sugar for 3 minutes.gradually add the flour and beat only until the mixture holds together.
  3. Pat the dough evenly over the bottom of an unbuttered 9″ sqaure pan with your fingertips.
  4. Bake for 10 minutes.
  5. Meanwhile, stir the preserves to soften and set aside while you prepare the filling.Beat the eggs in a mixer bowl at high speed for 2-3 minutes — then beat in the salt and vanilla.
  6. On low speed, add the remaining 3/4 cup brown sugar and the cocoa.
  7. Increase the speed to high and beat 2-3 minutes more.fold in the nuts by hand.combine well.
  8. Remove the hot crust from the oven and spread with the preserves.Pour the filling over the preserves and tilt the pan to level the filling.
  9. Bake the cookies for 25 minutes longer, then allow to cool completley.
  10. Make the icing:.
  11. Melt the chocolate in a double boiler over simmering water.Add the corn syrup, orange juice and boiling water.stir until smooth.Spread the icing evenly over the cooled cookies and sprinkle with the chopped nuts.With a wide spatula, press the nuts slightly into the icing.
  12. Let stand a few hours before cutting.

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Walnut and Ricotta Pesto – Michael Chiarello Recipe

January 11th, 2015 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1/2cupwalnuts
  2. 5tablespoonsextra virgin olive oil, divided
  3. 1tablespoon mincedgarlic
  4. 12largefresh basil leaves, coarsely chopped
  5. 1 1/2cupsricotta cheese(home made or store bought whole-milk ricotta cheese)
  6. 1/2teaspoon gratedlemons, zest of
  7. 2tablespoons freshly gratedpecorino romano cheese
  8. sea salt, preferably gray salt
  9. fresh ground black pepper

DIRECTIONS

  1. Preheat the oven to 350 degrees F.
  2. Ready a baking sheet and spread the walnuts on in a single layer, then place in the oven and toast until fragrant and lightly browned, about 10 minutes.
  3. Remove from oven and let cool, then chop coarsely.
  4. In a small skillet over medium high temperature, heat 2 tablespoons of the olive oil then add the garlic and sauté until lightly golden.
  5. Transfer the garlic into a food processor or mortar and add the basil leaves and toasted walnuts, then process or grind until minced well.
  6. Add the ricotta, the remaining oil (3 tablespoons), and lemon zest and process until well blended.
  7. Transfer mixture to a bowl, stir in the pecorino cheese, and season to taste with salt and freshly ground pepper to taste.
  8. Serve over 1 1/2 pounds cooked pasta or use as a dip.

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Blue Cheese Walnut Spread Recipe

December 25th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 8ouncescream cheese, softened
  2. 4ounces crumbledblue cheese
  3. 1/2cupsour cream
  4. 1teaspoonworcestershire sauce
  5. 2/3cup choppedwalnuts
  6. 2tablespoonsfresh chives

DIRECTIONS

  1. In a mixing bowl, blend together cream cheese, blue cheese, sour cream, and W. sauce until well-blended.
  2. Stir in walnuts and chives.Spoon into serving bowl.Garnish with extra chives, if desired.
  3. Chill at least 1 hour to blend flavors.
  4. Serve w/ crackers or celery.

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