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Raspberry Walnut Shortbread Bars Recipe

September 9th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. Crust

  2. 1 1/4cupsflour
  3. 1/2cupbutter(real butter no substitutes)
  4. 1/2cupsugar
  5. Topping

  6. 1/2cupraspberry jam(your choice of seeds or not)
  7. 1/3cupbrown sugar, firmly packed
  8. 2eggs
  9. 1teaspoonvanilla
  10. 3tablespoonsflour
  11. 1/8teaspoonsalt
  12. 1cup choppedwalnuts

DIRECTIONS

  1. 1.To make the crust: In a medium bowl, combine flour and sugar, cut in butter with a pastry blender until crumbly.Press mixture on bottom of a greased 9-inch-square baking pan.
  2. Bake in a preheated 350 oven for 18-20 minutes or until edges are lightly golden brown, take out of the oven & cool slightly, while preparing the topping.
  3. 2.In a small mixing bowl, combine brown sugar, eggs and vanilla. Beat at medium speed until well mixed-1 to 2 minutes. Stir in 3 tablespoons flour and salt until well mixed.Stir in walnuts.
  4. 3. Next spread the jam over the bottom crust and sprinkle the topping over the jam trying to cover as much as possible, you may have to pat it down gently.
  5. 4. Put pan back in the oven and continue baking 20-24 minutes or until golden brown and filling is set.
  6. 5. Cool Completely and cut into bars.
  7. The cooking time will vary as oven do so watch until the top turns golden brown.

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Tennessee Banana-Black Walnut Cake With Caramel Frosting Recipe

August 28th, 2014 by alice  Tags: , , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 2cupsall-purpose flour
  2. 1/2teaspoonbaking soda
  3. 1/2cupvegetable shortening(such as Crisco)
  4. 1 1/2cupssugar
  5. 2eggs
  6. 2 ripebananas
  7. 1/4cupbuttermilk
  8. 1teaspoonpure vanilla extract
  9. 1cupblack walnuts(regular English walnuts may be subbed)
  10. Frosting

  11. 1/2cupbutter, softened
  12. 1cup packeddark brown sugar
  13. 1/3cupheavy cream, plus more as necessary
  14. 1tablespoonpure vanilla extract
  15. 1 (16 ounce)boxconfectioners’ sugar
  16. 2cups finely choppedblack walnuts

DIRECTIONS

  1. Preheat oven to 350 degrees; grease and flour 2(9-inch) cake pans.
  2. For the cake: In a medium bowl, stir together flour and baking soda; set aside.
  3. Using an electric mixer, cream together shortening and sugar in a bowl until light and fluffy, about 2 to 3 minutes.
  4. Add eggs 1 at a time, mixing well after each addition.
  5. Mix in mashed bananas, buttermilk,and vanilla; add flour mixture and mix until just combined.
  6. Stir in walnuts.
  7. Pour into prepared pans, bake until a toothpick inserted comes out clean, about 35 minutes.
  8. Cool in pans on a cooling rack, remove from pans and cool completely.
  9. While cake is baking, prepare frosting.
  10. Melt butter in a small saucepan.
  11. Add brown sugar and 1/3 cup cream; cook over medium-low heat until sugar is dissolved, about 2 minutes.
  12. Remove from heat and add vanilla; transfer to a large bowl.
  13. Using a hand mixer, beat in confectioners sugar a little at a time until smooth.
  14. (If frosting is to thick, add 1 tablespoon heavy cream at a time until consistency is right).
  15. Sandwich 2 layers of cake with frosting; frost outside of the cake.
  16. Press chopped walnuts on sides of cake, if desired.

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Okra-Walnut Salad Recipe

August 23rd, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1 (24 ounce)package cutfrozen breaded okra
  2. 3 (5 ounce)packagessalad greens(I use romaine)
  3. 1largered onion, coarsley chopped or thinly sliced
  4. 1cup choppedwalnuts, toasted
  5. 1 (15 ounce)bottle spinachsalad dressing or vinaigrette(T-Marzetti’s Spinach Salad Dressing works well)

DIRECTIONS

  1. Preheat Oven to 425 degrees.
  2. Bake okra in a single layer on a lightly greased baking sheet for 20 minutes or until golden brown.
  3. You may also fry the okra following the package directions if you wish to do so.
  4. Toss okra, salad greens, onion& walnuts in a large serving bowl.
  5. Heat the salad dressing and serve warm with the salad.

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Grenoble Tart (walnut Tart) Recipe

August 6th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. TART SHELL

  2. 1/3cupbutteror regular margarine
  3. 1/4cupgranulated sugar
  4. 1egg yolk
  5. 1cupunsifted all-purpose flour
  6. FILLING

  7. 2cups coarsely choppedwalnuts
  8. 2/3cuplight brown sugar, packed
  9. 1/4cupbutteror regular margarine
  10. 1/4cupdark corn syrup
  11. 1/2cupheavy cream(divided)

DIRECTIONS

  1. MAKE TART SHELL: In a medium bowl, with wooden spoon or electric mixer, beat 1/3 cup butter with granulated sugar until light and fluffy.
  2. Add egg yolk; beat well.
  3. Gradually beat in flour just until blended (mixture will be crumbly).
  4. Preheat oven to 375°F.
  5. With hands, form dough into a ball.
  6. Press evenly into bottom and side of a 9-inch fluted tart pan with removable bottom.
  7. Bake in center of oven 12 minutes, until lightly browned.
  8. Cool on wire rack.
  9. MAKE FILLING.
  10. Spread nuts on cookie sheet in single layer.
  11. Bake 375°F oven for 5 minutes; set aside to cool.
  12. Sprinkle walnuts in bottom of tart shell.
  13. In heavy 2-quart saucepan, stir sugar with butter, corn syrup and 2 Tablespoons heavy cream.
  14. Stirring constantly, bring to boiling over medium heat; boil 1 minute.
  15. Pour over walnuts.
  16. Bake in center of 375°F oven 10 minutes, or just until mixture is bubbly.
  17. Place on wire rack to cool.
  18. Meanwhile, beat remaining cream just until stiff.
  19. Refrigerate until serving.
  20. Serve tart at room temperature with bowl of whipped cream.
  21. Serves 12.
  22. TARTLETS: Divide pastry into 16 pieces.
  23. With fingers, press evenly into 16 (2 1/2-inch) tart pans.
  24. Bake; on cookie sheet, at 375°F 8 to 10 minutes; cool.
  25. Divide 1 cup finely chopped nuts into shells placed on cookie sheets.
  26. Pour filling into shells, dividing evenly.
  27. Bake 8 minutes, or just until filling is bubbly.
  28. Remove tarts from cookie sheets; cool on wire rack.
  29. TO SERVE: With tip of sharp knife, loosen edge of pastry from each tart pan.
  30. Lift out gently to serving plate.
  31. Serve with chilled whipped cream.
  32. Makes 16 servings.
  33. McCalls Cooking School.

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Chocolate Walnut Bread Recipe

August 4th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1/4cupunsweetened cocoa
  2. 2cupsflour
  3. 2teaspoonsbaking powder
  4. 1/4teaspoonbaking soda
  5. 3/4teaspoonsalt
  6. 3/4cupdark brown sugar, packed
  7. 1largeegg
  8. 1cupmilk
  9. 1/3cupcanola oil
  10. 1teaspoonvanilla
  11. 1cupwalnuts, chopped
  12. 3/4cupsemi-sweet chocolate chips
  13. 1/2cup choppedpitted datesor dried apricots (optional)
  14. Topping

  15. 2tablespoons choppedwalnuts
  16. 2tablespoonssemi-sweet chocolate chips

DIRECTIONS

  1. Preheat oven to 350º.
  2. Lightly grease and cocoa pans; tap out excess cocoa.
  3. In a medium mixing bowl, whisk together cocoa, flour, baking powder, baking soda, and salt.
  4. In a large bowl, using a whisk or an electric mixer, blend together sugar, egg, milk, oil and vanilla.
  5. Slowly add in the dry ingredients, beating just until combined.
  6. Stir in walnuts, chocolate chips, and dates.
  7. Turn batter into the baking pans, sprinkle with nuts and chocolate chips.
  8. Bake 55 to 60 minutes for a large loaf, about 25 minutes for mini loaves or until tester inserted in bread comes out clean.
  9. Cool in pan on wire rack 10 minutes, take out of pan and cool completely on the rack.

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