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Candied
Sour Cream Walnuts
Ingredients:
1 1/2 cups sugar
1/2 cup sour cream
1/2 teaspoon vanilla extract
16 ounces English walnut halves
Directions:
Preheat the oven to 150 degrees F. Mix the sugar and
sour cream in a 3-quart saucepan. Cook over low heat
until the sugar dissolves, stirring frequently. Beat
in the vanilla. Add the walnuts, stirring just until
coated. Spread the walnuts on an 11x17-inch baking
sheet lined with waxed paper. Bake for 2 to 3 hours or
until the walnuts are dry and sugary, stirring
occasionally to separate the walnuts. Let stand until
cool. Store in an airtight container.
Makes 16 servings (4 cups).
Toffee
Walnetto
2-1/2 cups
sugar
1 teas. salt
1/2 cup water
1-1/4 butter
1/2 lb.
chopped walnuts
1/4 lb.
Hershey milk chocolate bars
Bring to boil
the first four (4) ingredients.
Cook and stir
to 275º
Pour into
greased 13x9 pan.
When cool
spread with melted chocolate and sprinkle with nuts.
Cut in
squares
Butterscotch Walnut Bread
2 eggs
2 cups milk
1 1/4 teaspoons baking soda
1 cup walnut meats, chopped
2 cups dark-brown sugar, packed
4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Beat the eggs well. Mix together ingredients in order given
(sift
flour before measuring). Pour into 2 greased and floured 8 1/2 x
1/2-
inch loaf pans. Bake at 350 degrees for 1 hour or until golden
and
tests done.
Chocolate
Walnut Pie
This is
a variation of a classic pecan pie recipe with
the addition of chocolate. It is very easy to assemble,
but it takes 45 to 50
minutes to bake.
4 ounces semisweet chocolate
1 unbaked 9-inch pie crust made from Basic Pie Pastry
3 large eggs, lightly beaten
1 cup light corn syrup
1 cup sugar
2 tablespoons (1/4 stick) butter, melted and allowed
to cool
1 teaspoon vanilla
2 cups broken walnuts
Toffee Walnut Bars
1 pkg.
2 layer cake yellow cake mix
l/2 c. butter or margarine, softened
l egg
Filling:
l (l4 oz.) can condensed milk
l tsp. vanilla
l egg
l c. toffee bits
l c. chopped walnuts
Heat oven to 350. In a large bowl combine cake mix, butter and
l
egg; blend at low speed until crumbly. Press into the bottom of
an
ungreased l3 x 9 baking pan. Bake at 350 for l5 to 20 minutes
or
until light golden brown.
In bowl combine sweetened condensed milk, vanilla and l egg; mix
well. Stir in toffee bits and walnuts. Pour filling evenly
over
warm base.
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Elegant
Pumpkin-Walnut Pie
1
(15-ounce) package refrigerated piecrusts
1 large egg, lightly beaten
1 1/4 cups firmly packed light brown sugar, divided
1 cup walnuts, finely chopped and toasted
3 tablespoons butter or margarine
1/4 teaspoon vanilla extract
1 (16-ounce) can pumpkin
1 (8-ounce) package cream cheese, softened
2 large eggs
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
Whipped cream (optional)
Roll 1 piecrust to press out fold lines; cut out leaves with a
leaf-shaped
cutter. Brush leaves with lightly beaten egg, and place on a baking
sheet;
set
aside.
Fit remaining piecrust into a 9-inch pieplate according to package
directions; fold edges under and crimp.
Bake leaves at 350° for 10 to 12 minutes or until golden. Bake
piecrust for
6 minutes or until lightly browned. Remove leaves and piecrust from
oven;
let
cool. Increase oven temperature to 425°.
Combine 1/2 cup light brown sugar, chopped walnuts, butter, and
vanilla
extract; spread on the bottom of baked piecrust.
Beat pumpkin, cream cheese, 2 eggs, and remaining 3/4 cup brown
sugar at
medium speed with an electric mixer. Add flour, cinnamon, ginger,
allspice,
and
nutmeg, beating until blended. Spoon pumpkin mixture over walnut
mixture.
Bake at 425° for 15 minutes. Reduce temperature to 350°, and bake 30
more
minutes or until pie is set. Remove pie to a wire rack; cool.
Arrange leaves
on top of pie.
Serve warm or chilled with whipped cream, if desired.
Walnut
Tarts
6 Oz softened
cream cheese
2 Cups double sifted flour
2 sticks softened butter
Filling
1 1/2 Cups chopped walnuts
1 7/8 Cups brown sugar
3 Eggs
1 1/2 Tsp vanilla
Blend softened cream cheese and butter until completely creamed.
Gradually add sifted flour mixing well after each addition. Form
dough into small balls about the size of a large marble and place
each ball into small tart pans. Press dough against the edges of the
tart pan, forming the crust to make the tarts. Refrigerate for at
least 3 hours. Mix the filling ingredients together well and use a
teaspoon to fill the tart shells. Bake 25 minutes in pre-heated oven
at 325-350. If oven tends to be too hot use the 325 setting. Cool on
racks for a few minutes and gently remove to finish cooling. Maybe
frozen. Makes 4 dozen.
Spicy Walnut Butterballs
8 ounces (2 sticks) butter, at room
temperature
1-1/2 cups powdered sugar, sifted and divided
1 teaspoon vanilla extract
2 cups flour
1/2 teaspoon kosher salt
1-1/4 teaspoons ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon fresh ground black pepper
1/4 teaspoon nutmeg
1 cup lightly toasted, skinned, finely chopped walnuts
Cream the butter with 3/4 cup of the powdered sugar. Add the
vanilla, flour,
salt, ginger, cinnamon, cloves, black pepper and nutmeg, and mix
until
well-combined, scraping the bowl once or twice. Add the walnuts and
mix just
until combined. Chill the dough for about 1 hour, until it's firm
but
malleable. Preheat oven to 350 degrees
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