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Walnut World - Baking |
Apple Plenty Cake
Ingredients:
3 eggs
1 ½ cups salad oil
2 cups sugar
3 cups flour
1 tsp. salt
1 tsp. baking soda
4 cups chopped, peeled apples, 4 to 5
1 cup Recipe Ready Hammons Black Walnuts
2 tsps. vanilla extract
Directions:
Mix eggs, oil and sugar; blend well. Sift flour, salt and baking soda together; add to egg mixture. Add apples, Black Walnuts and vanilla. Pour batter into greased tube or bundt pan. Bake at 350 degrees for 1 hour.
Glaze
Ingredients:
1 cup brown sugar
¼ cup milk
½ cup margarine
Directions:
In saucepan, combine brown sugar, milk and margarine. Cook 2 ½ minutes after mixture comes to a boil. While cake is still hot, pour glaze over cake in pan. Cool cake completely before removing from pan.
Makes 18 servings.
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Black Walnut Banana Muffins
Ingredients:
3 bananas
½ cup sugar
½ cup brown sugar
2 eggs
½ cup margarine, melted
1 cup all-purpose flour
1 cup wheat flour
1 ½ tsp. baking soda
3 Tbs. buttermilk
⅔ cup Hammons Black Walnuts, chopped
Directions:
Preheat oven to 300 degrees;. Mash bananas in a medium bowl. Add sugar, brown sugar, and eggs; mix well. Add margarine. Stir in flour and soda. Add buttermilk and Black Walnuts. Mix until just moistened. Spoon into paper lined muffin tins. Bake for 20 minutes.
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Missouri’s Best Hammons Black Walnut Oatmeal Cookie
3/4 cup brown sugar
1 tsp soda
1/2 cup sugar
1 1/4 tsp cinnamon
1 egg
3/4 tsp salt
1 1/4 cups butter
1/3 tsp nutmeg
1 1/2 cups Hammons Black Walnuts
3 cups oatmeal
1/2 cup raisins or chocolate chips-optional
1 1/2 cup flour
Mix sugars, egg, butter and vanilla together. Stir in remaining ingredients and Hammons Black Walnuts. Spoon onto a cookie sheet. Bake at 350° for approximately 10 minutes. Cool slightly before removing from pan. Yields 3 dozen cookies.
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Thanksgiving Pie
Yolks of two eggs
1 cup sugar
2 tsps. vanilla
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
1/2 cup butter, melted
1/2 cup Hammons Black Walnuts
1/2 cup raisins
Two beaten egg whites
Mix above ingredients, well, except the egg whites. Add the egg whites. Pour into an unbaked pie shell and bake at 350 degrees for 30 minutes.
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Black Walnut Fudge Sundae Pie
1c evaporated milk
1c chocolate bits
1c mini marshmallows
1/2c Hammons Black Walnuts
1qt vanilla ice cream
1/4tsp salt
Vanilla wafers
Combine evaporated milk, chocolate bits, marshmallows and salt; cook over medium heat until ingredients are melted and mixture thickens. Cool
Line bottom and sides of a 9-inch pan with Vanilla wafers. Spoon 1/2 ice cream over wafers. Cover with 1/2 chocolate mixture. Repeat layer.
Sprinkle Hammons Black Walnuts over top and freeze until firm; about 3 to 5 hours.
Enjoy!
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Blue Ribbon Cookies
1/2 cup butter, softened,no substitutes
1 cup sugar
1 egg
1 tsp. baking powder
1 tsp. vanilla
1/4 tsp. salt
1 3/4 cups all purpose flour
1/2 cup flaked coconut
1/3 cup seedless raspberry jam
1/4 cup finely chopped Hammons Black Walnuts
Beat butter and sugar on medium to high for one minute. Beat in egg, baking powder, vanilla and salt. Beat in as much flour as you can with mixer, then stir in remaining flour. Wrap dough in plastic and refrigerate at least 2 hours until firm enough to roll. Stir together coconut, jam and black walnuts. Set aside. On floured wax paper, roll dough to a 12-inch square. To roll, gently lift the waxed paper to guide the roll. Spread with jam mixture. Roll into spiral; press seam to seal. Wrap in plastic wrap; Refrigerate at least 4 hours so it`s firm for slicing. Line cookie sheets with ungreased parchment paper or lightly greased foil, to prevent sticking. Slice cookies 1/4 inch thick. Place slices on prepared cookie sheets. Bake at 375 degrees for 8 - 10 minutes or until golden brown on edges. Cool on cookie sheet for 1 minute. Transfer to a wire rack to cool completely. Makes about 45 cookies.
1st Place - Ozark Empire Fair
Lisa Newman
Billings, MO
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Frosted Black Walnut Bars
Bottom Layer
1/2 cup soft butter
1 cup sifted flour
1/4 cup light brown sugar, packed
Press firmly into a greased 9-inch pan. Bake at 350 degrees for 15 minutes.
Top Layer
1 cup light brown sugar, packed
2 Tbsps. flour
1/4 tsp. baking powder
1/2 tsp salt
2 beaten eggs
1-1/2 tsp. vanilla
1 cup chopped Hammons Black Walnuts
Mix together sugar, flour, baking powder, and salt. Add eggs, vanilla and black walnuts; blend. Spread evenly over baked layer. Bake at 350 degrees for 25 minutes. Cool.
Frosting
1-1/2 cup confectioners sugar
2 Tbsps. melted butter
2 tsp. lemon juice
Blend until smooth. Spread over cooled bars.
Submitted by
John H. Woodside
Avalon, PA
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Black Walnut Sheet Cake
2 cups sugar
2 cups flour
1 tsp. soda
1/2 tsp. salt
2 sticks margarine
4 T. cocoa
1 cup water
1/2 cup buttermilk
2 eggs
Sift dry ingredients into bowl. Melt margarine and mix with cocoa and water. Bring to a rapid boil and pour over dry ingredients. Add buttermilk and eggs. Bake in cookie sheet pan with edge at 350 degrees for 15 to 20 minutes.
Icing for Sheet Cake
1 stick margarine
6 T. buttermilk
1 cup Hammons Black Walnuts
4 T. cocoa
1 lb. box powdered sugar
Melt margarine, cocoa and buttermilk. Bring to a boil and add powdered sugar and black walnuts. Spread while cake is hot
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Black Walnut Pie
3 eggs, lightly beaten
1 T. lemon juice
1 cup light corn syrup
1 tsp. vanilla
1 cup dark brown sugar
2 ½ cups Hammons Black Walnuts
¼ cup butter, melted
1- 9 inch; pie crust
Preheat oven to 350 degree. Check the pie crust to be sure the edges are at least ¼ inch to ½ inch above the rim of the pan to prevent the pie filling from bubbling over the edge. Gently combine all ingredients, in order listed. Stir enough to begin dissolving the sugar, but not enough to incorporate air into the filling. Do not beat, or the pie will have air bubbles on the top, instead of black walnuts, spoiling the glossy look of the glazed nuts. Pour into the unbaked pie crust. Bake on a cookie sheet one hour, or until the center of the pie is no longer loose and the black walnuts are browned. Serve either hot or cold, but for the best appearance, allow the pie to reach room temperature before cutting. Whipped cream or ice cream is a wonderful addition. For a gourmet treat, serve this pie hot
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Wheat Grain and Black Walnut Bread
1 1/2 Tbs. dry yeast
Pinch of sugar
2 1/2 cups water, warm
2 Tbs. walnut oil
1 Tbs. salt
3/4 cup rye flour
1 cup wheat flour
1/2 cup raisins, golden
1/4 cup Hammons Black Walnuts, recipe ready
4 to 4 1/2 cups bread flour
Sprinkle yeast and sugar over 1/2 cup of water. Stir to dissolve. Let stand 10 minutes. In bowl with paddle and strong mixer, add the remaining water, oil, salt, rye flour, and wheat flour. Beat 3 minutes at medium speed until all ingredients incorporated. Add yeast mixture on low speed to combine. Mix in raisins and nuts on low speed until incorporated. Add all-purpose bread flour one-half cup at a time until dough is smooth. Mix for 5 minutes on medium speed. Add more flour if necessary until dough has only a slight stickiness. Place in floured bowl and let rise in a warm place until dough has doubled, 45 minutes to 1 1/2 hours. Punch dough down. Divide in half. Flatten and roll up into an even-sided loaf shape. Place shaped dough into 1 lb. bread loaf pan. Let rise for 45 minutes until doubled in size. Place cake pan with 1/2 cup water on the lower level of a 400 degree F oven. Place loaf pans in oven and steam for 2-3 minutes. Remove cake pan of water and bake loaf for another 45 minutes
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Zucchini Nut Bread
1 cup oil
3 cups sugar
3 ½ cups flour
4 eggs
2 cups frozen zucchini
3 tsp. soda
3 tsp. cinnamon
3 tsp. ginger
1 ½ tsp. nutmeg
1 ½ tsp. salt
1 cup Hammons Black Walnuts
Combine all ingredients. Grease pans and bake at 350 degrees for one hour and 15 minutes. Makes two loaves.
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Black Walnut Bars
1 1/2 cups honey graham cracker crumbs
1 1/2 cups Hammons Black Walnuts, chopped
1 14 oz. can sweetened condensed milk
Pinch of salt
Preheat oven to 325 degrees. Put graham cracker crumbs and black walnuts into a medium sized bowl. Slowly add condensed milk and a pinch of salt. Mix with a wooden or plastic spoon. The batter will be very thick and gooey. Pack and press into a nonstick 8-inch square pan or 9 1/2-inch round pan.
If you don`t have a nonstick pan, line bottom with parchment paper.
Wet your hands with cold water and smooth top of mixture. Bake 25 or 30 minutes. Let it cool completely before cutting. Wrap any leftovers in plastic wrap. This will keep for weeks and flavor improves as it ages.
Submitted by Patrick Crane; Atlanta, GA
"I found this recipe in the Atlanta newspaper last fall and served it at Thanksgiving. It was a hit! I prepared it a week or so early and refrigerated it until the day."
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