Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins
Ingredients
2 1/2 cups sifted flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup shortening
1 1/4 cups brown sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups pumpkin
1 cup raisins
1 cup walnuts
Recipe
1 sift together flour, baking powder, salt, cinnamon and nutmeg; set aside.
2 cream together shortening and brown sugar in bowl until light and fluffy, using electric mixer at medium speed. add eggs, one at a time, beating well after each addition. beat in vanilla and pumpkin.
3 gradually stir dry ingredients into creamed mixture, mixing well. stir in raisins and walnuts. drop mixture by teaspoonfuls, about two inches apart on a greaqsed cookie sheet.
4 bake in 375°f oven 15 minutes, or until lightly browned. remove from baking sheets and cool on racks.
Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
Servings: 18
2 cups flour
2/3 cup brown sugar
2/3 cup butter
1 cup chopped walnuts
2 (8 ounce) packages light cream cheese, softened
1/2 cup sugar
2 eggs
1/4 cup milk
2 tablespoons lemon juice
1 teaspoon vanilla
sliced red maraschino cherry (optional)
sliced green maraschino cherry (optional)
Recipe
1 preheat oven to 350 degrees f.
2 in a bowl, combine flour and brown sugar. cut in butter until mixture resembles coarse crumbs. stir in walnuts. reserve 1 cup. press remaining crumbs into ungreased 9x13 inch pan. bake for 12 minutes.
3 for filling, beat cream cheese and sugar until light and fluffy. add eggs, one at a time, beat well after each addition. beat in milk, lemon juice and vanilla, pour over crust. sprinkle with reserved crumbs.
4 bake 25 - 30 minutes longer or until edges are lightly browned and filling is almost set. cool in pan on a wire rack.cut into squares. garnish with cherries if desired. store in the refrigerator.
Total Time: 45 mins
Preparation Time: 20 mins
Cook Time: 25 mins
Ingredients
2 cups milk
1/4 cup unsalted butter, softened
6 1/2-7 1/2 cups unbleached flour, divided
4 1/2 teaspoons active dry yeast
2 teaspoons salt
2 tablespoons sugar
2 eggs
1 cup kalamata olive, minced
6 garlic cloves, finely minced
1/2 lb feta, crumbled (8 ounces)
2/3 cup walnuts, chopped small
1/2 cup raisins, chopped (i used a mix of dried fruit including flame & golden raisins, currants, tart cherries & cranberries)
2 tablespoons extra virgin olive oil
2 eggs
2 tablespoons water
coarse salt
Recipe
1 prepare the basic yeast bread dough: line two baking sheets with parchment paper; set aside.
2 turn out the bread dough onto a lightly oiled work surface; divide in half.
3 keep the other half covered.
4 divide the one half of dough into 16 equal pieces. form each piece into a ball. cover with a towel and let rest 5 minutes.
5 flattern each ball of dough to 1/2" thickness.
6 place each ball 2" apart on the prepared baking sheets.
7 whisk together the two eggs. brush dough with the beaten eggs. note: i skipped the egg wash for the test recipe.
8 olive and feta mixture: in a non-reactive mixing bowl combine the kalamata olives, garlic, feta cheese, walnuts, dried fruit and olive oil.
9 divide half of the olive mixture into 16 equal portions. garnish each dough ball with 1 portion of the olive mixture pressing the topping into the dough slightly with the palm of your hand.
10 cover with a tea towel; let rise 45 minutes. repeat with the remaining half of dough.
11 preheat oven to 400 degrees. place a small ovenproof pan in the oven on the lowest rack.
12 sprinkle tops of dough with coarse salt, if desired. note: i skipped the coarse salt because feta cheese is quite salty.
13 place the baking sheet in the oven. carefully place 4-5 ice cubes in the small ovenproof pan then immediately close the oven door.
14 bake the bread 15-20 minutes or until lightly browned.
15 after removing from the oven, transfer the bread to a wire rack to cool.
Total Time: 10 mins
Preparation Time: 5 mins
Cook Time: 5 mins
Ingredients
1/2 cup walnut pieces
1/2 cup plain greek-style nonfat yogurt
2 teaspoons honey
8 slices cinnamon raisin bread
1 peaches, apple (pitted or cored and sliced 1/4-inch-thick) or 1 pear (pitted or cored and sliced 1/4-inch-thick)
Recipe
1 toast the walnuts in a dry skillet over medium-high heat, stirring frequently until fragrant, 3 to 5 minutes. allow them to cool slightly, then chop finely.
2 in a small bowl, add the chopped walnuts to the yogurt and honey and stir until well combined. the spread will keep in the refrigerator in an air-tight container for up to 3 days - just stir well before using.
3 toast the bread and cut the fruit into 1/4-inch slices. spread about 1 tablespoon of the spread on each slices. top each piece with a few slices of fruit.
Total Time: 35 mins
Preparation Time: 10 mins
Cook Time: 25 mins
Ingredients
Servings: 16
3 cups pitted dates
1 cup walnuts, coarsely chopped
1 cup unsalted butter
1 1/2 cups sifted all-purpose flour
1/2 cup powdered sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1 cup pistachios, ground unsalted or 1 cup coconut, shredded
Recipe
1 toast walnuts in skillet over medium heat for 5 minutes. set aside to cool.
2 place a few walnut pieces inside each date. arrange dates, packed next to each other in a flat 9-inch serving dish.
3 in large deep skillet, saute flour in butter over high heat, stirring constantly for about 15 to 20 minutes, toasting until it is golden caramel color.
4 spread hot dough over dates. pack and smooth it with back of a spoon.
5 combine cinnamon, sugar, cardamom and sprinkle evenly over cake. sprinkle with 1 cup ground pistachios or shredded coconut all over. cool.
6 cut into small square pieces. arrange on serving platter or on plate in which it was made.
1 peel 4 long strips, one from each side of the cuke (leave the rest of the green for color), slice the cuke very thinly place the rounds on a plate and salt lightly.
2 let stand for 30 minutes.
3 drain off the liquid and pat the cuke dry with a paper.
4 mix cuke with yogurt.
5 combine remaining ingredients and stir into the cucumber/yogurt.
2/3 cup pomegranate syrup (see notes in description if using juice)
2 -3 tablespoons sugar
kosher salt, to taste
fresh ground pepper, to taste
Recipe
1 sprinkle meat with lime juice and allow to marinate for 1-4 hours.
2 over medium heat in a large, heavy-bottomed pot heat an 1/8 cup (2 tablespoons) of the butter or oil until shimmering.
3 add the chicken/duck pieces a few at a time and brown on all sides. remove to a plate.
4 add onions (and eggplant if using - see notes in description) and sauté in remaining butter or oil until translucent.
5 stir in ground walnuts and saute for 1/2 a minute.
6 add stock or water and browned chicken/duck pieces. bring to a boil, lower heat, cover and simmer 20-30 minutes.
7 stir in the pomegranate juice, sugar, salt and pepper.
8 taste and adjust seasoning. sauce should have a balanced sweet-sour flavor. see notes to adjust.
9 simmer another 15-20 minutes until the chicken/duck is tender, sauce is somewhat thickened and the walnuts begin to give off their oil. serve with plain rice.
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
5 egg yolks
3/4 cup confectioners' sugar
1/4 teaspoon vanilla extract
2 cups chopped walnuts
2 tablespoons ground pistachios (for decoration)
Recipe
1 in a mixing bowl, beat egg yolks until creamy. add the confectioners’ sugar, vanilla, and walnuts. beat thoroughly for a few minutes with a wooden spoon.
2 preheat oven to 300°f grease a cookie sheet. drop batter by the teaspoonful on the sheet, leaving about 2 1/2 inches between cookies. decorate each one with ground pistachios.
3 bake 15 to 20 minutes in the center of the oven. remove the cookies from the oven and cool. lift the cookies off the sheet.
4 arrange the cookies on a serving dish. nush-e jan!
Total Time: 1 hr 45 mins
Preparation Time: 45 mins
Cook Time: 1 hr
Ingredients
1 cup raisins
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons cold butter
1 large egg
1/2 cup honey
1 cup buttermilk
1 cup chopped walnuts
Recipe
1 preheat oven to 350 degrees.
2 put raisins in a bowl and cover with boiling water.
3 sift dry ingredients into a large bowl.
4 cut butter into small pieces and mix into the flour mixture with a pastry blender or your fingers until it is course.
5 beat the egg until very frothy.
6 beat in the honey until well blended, then add the buttermilk.
7 drain the raisins well and add raisins and walnuts to flour.
8 toss to distribute evenly.
9 gradually pour the liquids in and mix with a large metal spoon so mixture is evenly moistened and you have a heavy, moist batter. don't use too much liquid; you don't want a wet batter.
10 don't try to mix completely; it should be rough and lumpy.
11 grease a heavy loaf pan (original recipe calls for a large cast iron frying pan which also works well).
12 spoon batter into pan in clumps.
13 leave the top lumpy.
14 bake about an hour until the middle is set.
15 if using a fry pan it will not take as long to bake.
Total Time: 1 hr 25 mins
Preparation Time: 10 mins
Cook Time: 1 hr 15 mins
Ingredients
3/4 cup unsalted butter, softened
2 cups granulated sugar
3 eggs
1 (15 ounce) can solid-pack pumpkin
1 1/2 teaspoons orange zest, minced
3 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup walnuts, chopped
1 cup cranberries, chopped (fresh or frozen)
Recipe
1 preheat oven to 350 degrees f & grease two 8"x4" loaf pans.
2 in a large bowl, cream butter & sugar until light & fluffy, then add eggs, one at a time, beating well after each addition.
3 beat in the pumpkin & zest (noting that the mixture will look curddled).
4 in another bowl, whisk together the flour, cinnamon, salt, baking soda & baking powder, then add it to the pumpkin mixture, mixing until just moistened.
5 fold in the nuts & berries, then pour into the prepared loaf pans.
6 bake for 65-75 minutes or until a toothpick inserted near the center comes out clean.
7 cool for 10 minutes before removing from the pans to a wire rack. loaves can be frozen for later use.
Total Time: 45 mins
Preparation Time: 20 mins
Cook Time: 25 mins
Ingredients
Servings: 24
1 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup bittersweet chocolate chips (i use ghirardelli 60% baking chips)
2 1/2 tablespoons butter
1 teaspoon vanilla
3 eggs
2 egg whites
3/4 cup sugar
3/4 cup splenda granular
3/4 cup walnuts, chopped (optional)
3 ounces neufchatel cheese, softened
1 1/2 tablespoons butter, softened
1/4 cup sugar
1/4 cup egg substitute
1 teaspoon vanilla
Recipe
1 preheat oven to 350 degrees. grease 9x13 cake pan.
2 for the brownies: sift together the flour, baking powder and salt. set aside, reserving 2 tablespoons for topping.
3 melt the chocolate, butter and half the vanilla over a double boiler or in the microwave. let cool to room temperature.
4 prepare topping: cream butter with the light cream cheese, gradually adding the sugar. blend in egg substitute, the reserved flour mixture (2 tablespoons) and vanilla. set aside.
5 continue preparing brownies: in a large bowl, beat the eggs and egg whites with the sugar and splenda until very light and fluffy.
6 fold in the chocolate mixture, followed by the flour mixture and nuts, if using.
7 pour the mixture into prepared pan.
8 spoon the cream cheese topping in long lines, then using a knife swirl the batters together. don't over swirl!
9 bake for 30 minutes (25 if you like them fudgy like i do). let cool completely before cutting.
Total Time: 1 hr 7 mins
Preparation Time: 45 mins
Cook Time: 22 mins
Ingredients
Servings: 6
3/4 cup chopped walnuts or 3/4 cup chopped pecans
2 teaspoons unsweetened cocoa powder
2 teaspoons sugar
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter, at room temperature
1/3 cup sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/2 cup whole milk
7 ounces premium-quality milk chocolate, melted and cooled
2 ounces bittersweet chocolate, finely chopped
2 teaspoons light corn syrup
1 tablespoon chopped toasted pecans (optional)
Recipe
1 center a rack in the oven; preheat oven to 350°; generously butter a 6-mold mini bundt pan.
2 make the swirl: toss the nuts, cocoa, and sugar together in a bowl; set aside.
3 make the cake: in a bowl, whisk the flour, baking powder, and salt together; set aside.
4 working with a stand mixer fitted with paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together on medium speed until smooth, about 3 minutes (always scrape down sides of bowl as needed when mixing).
5 add in the egg; beat 1 minute; then beat in the vanilla (don’t be concerned if the mixture looks curdled—it will smooth out soon).
6 decrease mixer speed to low; add in half the flour mixture, mixing only until incorporated.
7 add in the milk, and when it is blended into the batter, add the remaining flour mixture, again mixing just to incorporate.
8 add in the melted chocolate; mix to blend.
9 fill each of the mini bundt molds with a little batter, then divide the swirl mixture evenly among the molds; top off the bundts with the remaining batter.
10 bake 20-22 minutes or until test done (pick comes out clean).
11 transfer the pan to a rack; let rest for 5 minutes; then invert them onto the rack and let them cool to room temperature.
12 make the glaze: melt the chocolate in a heatproof bowl over a saucepan of simmering water or in a microwave oven (my preferred method).
13 stir in the corn syrup; using a small offset metal spatula or a table knife, spread the shiny glaze over the tops of the cooled bundts, then scatter the nuts, if using, over the glaze.
14 let the glaze set at room temperature; it will take about 15 minutes.
2 cream sugar, shortening and eggs or egg substitute at medium speed of a mixer for two minutes. stir in cherries, reserved cherry and prune juice, prunes, walnuts, whiskey, pineapple and raisins. combine flour and dry ingredients, add to creamed mixture and stir well.
3 spoon batter into a 10 inch tube or bundt pan coated with cooking oil spray. bake in a preheated 350 degree oven for 1 hour and 15 minutes or until a toothpick or wooden skewer comes out clean. let cool in pan for 10 minutes on a wire rack, remove from pan and let cool completely. store in tightly wrapped plastic wrap. slice and enjoy.
Total Time: 1 hr 20 mins
Preparation Time: 20 mins
Cook Time: 1 hr
Ingredients
Servings: 4
2 tablespoons olive oil
4 chicken breasts
1 large onion, grated
1 cup water
1 cup finely chopped walnuts
5 tablespoons pomegranate juice
4 tablespoons tomato paste
2 tablespoons lemon juice
1 tablespoon sugar
fresh ground black pepper
Recipe
1 heat 1 tbl. oil in a large frying pan and saute chicken until golden brown.
2 add half the onion and fry til softened, then add water.
3 bring to a boil, cover and reduce heat. simmer 15 minutes.
4 in another fry pan, heat remaining oil and fry the rest of the onion for 2-3 minutes, until soft. add the chopped walnuts and fry for 2-3 more minutes, stirring frequently so the walnuts don't burn.
5 stir in pomegranate juice, tomato paste, lemon juice and sugar. let simmer for 5 minutes, adding salt and pepper to taste. pour sauce over chicken, ensuring all pieces are coated.
6 cover again and simmer for 30-35 minutes until the chicken is done and the oil from the nuts has risen to the surface.
Total Time: 20 mins
Preparation Time: 15 mins
Cook Time: 5 mins
Ingredients
Servings: 6
3/4 cup walnut halves
1/4 cup dark brown sugar, packed
2 teaspoons walnut oil, plus
1/4 cup walnut oil
3 1/2 tablespoons seasoned rice vinegar, divided
salt
pepper
1 garlic clove, finely minced
1 head bibb lettuce, torn coarsely
1/2 head radicchio, thinly sliced
2 cups fresh french haricots vert or 2 cups slender frozen green beans, thawed to room temperature
Recipe
1 lightly steam the haricot verts until crisp-tender. rinse with cold water to halt the cooking process and and set aside to cool.
2 in a non-stick pan, combine the walnuts, brown sugar, 2 teaspoons walnut oil and 1 tablespoon vinegar.
3 stir over medium heat until syrup coats the nuts, approximately 2 minutes. be careful not to burn the nuts! season with salt and pepper to taste.
4 transfer the toasted nut mixture to a piece of aluminum foil. separate the nuts and freeze on the foil for about 5 minutes or cool completely at room temperature instead.
5 in a large salad bowl, whisk the remaining walnut oil, vinegar, and garlic. season the salad dressing with salt and pepper to taste.
6 add the bibb lettuce, radicchio, green beans, and nuts.
Total Time: 1 hr 10 mins
Preparation Time: 20 mins
Cook Time: 50 mins
Ingredients
1 cup dates, pitted, roughly chopped
1/2 cup water
1 teaspoon bicarbonate of soda
200 g milk chocolate, chopped
125 g butter, softened
1/2 cup brown sugar
1/4 cup maple syrup
2 eggs, room temperature
1 1/2 cups self-raising flour
1 cup walnuts, roughly chopped
Recipe
1 place dates and water in a saucepan over low heat; cook for 5-10 minutes or until liquid is absorbed.
2 remove from heat;add the soda, stir and allow to cool.
3 preheat oven to 180°c.
4 grease and line a loaf pan 10cm x21cm, 7 cm deep.
5 melt the chocolate in a heatproof bowl over simmering water, stir with a metal spoon for 5 minutes, or until chocolate is melted; remove from heat and cool.
6 using a mixer, cream butter, sugar and maple syrup until pale and creamy; add eggs 1 at a time, beating well after each egg is added.
7 stir in melted chocolate.
8 sift flour over this chocolate mixture, then using a metal spoon, fold in until combined.
9 fold in the dates and walnuts, then spoon into prepared pan.
10 bake for 50 minutes or until cooked when a skewer inserted into the centre comes out clean.
11 allow to stand in the pan for 10 minutes, then turn out to a wire rack to cool.
Total Time: 55 mins
Preparation Time: 25 mins
Cook Time: 30 mins
Ingredients
1/2 cup butter
1/2 cup sugar
2 eggs
1/3 cup milk (?)
2 teaspoons rum (?)
1 1/3 cups flour (?)
1/3 cup unsweetened cocoa (?)
1 teaspoon baking powder (?)
1/2 cup chocolate chips
Recipe
1 sift the flour,baking powder and cocoa. combine the milk and rum.
2 put margarine into a bowl, and mix until soft. add sugar little by little, and mix well with a whisk until and fluffy.
3 add a beaten egg little by little, and mix well with the whisk.
4 add 1/3 of the ? ingredients →1/2 of the ? ingredients →1/3 of ?→ the remaining ?→ the remaining ?, and chocolate chips in that order, and fold in until the batter is no longer floury!
5 pour the batter into muffin cups about 70 ~ 80 % full with a spoon. sprinkle sliced almonds or walnuts as toppings if you like.
6 bake in the preheated oven at 350? for about 25 ~ 30 minutes, then it's done.
Total Time: 55 mins
Preparation Time: 10 mins
Cook Time: 45 mins
Ingredients
500 ml banana puree or 4 large bananas
125 ml plain yogurt
250 ml sugar
1/2 cup natural bran (i prefer oat)
2 cups all-purpose flour (sifted)
1 teaspoon baking powder
1/4 cup pecans (optional) or 1/4 cup walnuts, chopped (optional)
1/3 cup raisins (optional)
1/2 cup boiling water
1 teaspoon bicarbonate of soda
Recipe
1 preheat oven to 160 degrees celsius.
2 grease or spray a rectangular oven baking dish (roughly 15cm x 25 cm).
3 mix banana puree and yoghurt well. stir in sugar and beat till sugar dissolves.
4 add bran, flour and baking powder to wet ingredients and mix well.
5 now add bicarb to boiling water and add this to your mixture and stir well. bake at 160 degree celsius for 45 minutes to an hour or till the cake is golden brown.
6 a skewer might come out slightly sticky as this cake is very moist and dense. the cake should pull away from the sides of the dish on its own.
1 tip: i never buy oat flour. i just dump some oats into my food processor, whiz for about a minute, and then i have oat flour! it's so much cheaper this way and is so easy-to-do.
2 preheat oven to 275°f in a large bowl, combine the oats, oat flour, salt, cinnamon, and brown sugar splenda. stir to combine. add the syrup and stir well until the syrup is evenly distributed. add the melted butter and again stir until all of the oats are evenly coated.
3 i like little, crunchy nuggets of granola when i eat it. to make the nuggets, grab a small handful of the granola mixture and firmly squeeze it in your fist to make glob. the mixture should hold together fairly well. over a rimmed sheet pan, gently break the blob into smaller nuggets. repeat with the remaining mixture. when finished, you should have a single layer of larger nuggets, smaller nuggets, and loose pieces of oatmeal. don't move the granola once it is in the sheet pan or the nuggets will fall apart. some people do not like larger nuggets of granola. if you prefer granola with loose pieces of oats, just dump the granola directly onto a sheet pan after you have mixed everything together. just give the sheet pan a quick shake to evenly spread everything out.
4 bake the granola for 20 minutes. take the sheet pan out of the oven and very, very gently stir the granola. you, after all, do not want to break apart the nuggets you made earlier. put the sheet pan back in the oven for another 8 minutes or so for a lightly toasted granola. if you like your granola really toasted, you can leave it in for several more minutes. remove it from the oven and leave it in the sheet pan until it has cooled completely. the granola will get crispier as it cools. toss with your desired mixed dried fruits, nuts, and seeds. store in a sealed container.
5 after you make this the first time, make a note to yourself and decide if you would prefer the next batch to be sweeter or less sweet. i actually prefer my granola less sweet so i often add less splenda than this recipe calls for. others have preferred more sugar in theirs. you decide!
Total Time: 2 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 2 hrs
Ingredients
8 ounces red radishes, scrubbed, trimmed and thinly sliced
2 cups buttermilk, preferably low-fat
1/4 cup walnuts (may substitute pecans)
1 tablespoon red wine vinegar
1/2 teaspoon coarse salt, plus more for the potato cooking water
1/2 teaspoon sugar
8 ounces yukon gold potatoes
2 large eggs
1/4 cup red onion, finely diced
1 persian cucumber, sliced thin
Recipe
1 place all but 1/4 cup of the radish slices in a blender with the buttermilk, walnuts, vinegar, the 1/2 teaspoon of salt and the sugar; puree until smooth. refrigerate until chilled.
2 while the soup is chilling, cover the potatoes with salted water in a small saucepan. bring to a boil over high heat, then reduce the heat to medium or medium-low so the water is barely bubbling; cook until the potatoes are fork-tender but not falling apart, about 30 minutes. run under cold water, peel and cut into 1/2-inch chunks.
3 place the eggs in a separate saucepan. cover with cool water and bring to a boil over high heat, then remove from the heat, cover and let stand for 12 minutes. crack the eggs, transfer them to a bowl of ice water and let them stand for 10 minutes (to make peeling easier). drain the eggs, then peel them and slice into thin rounds.
4 to serve, divide the soup among chilled bowls. garnish with the potato, egg, red onion, cucumber and the reserved radish slices.
Total Time: 55 mins
Preparation Time: 10 mins
Cook Time: 45 mins
Ingredients
2/3 cup shortening
2 2/3 cups sugar
4 eggs
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon of ground orange rind
2/3 cup orange juice
2/3 cup pecans (chopped) or 2/3 cup walnuts (chopped)
1 (16 ounce) can cranberry sauce
3 1/2 cups flour
Recipe
1 cream the shortening and sugar. add the eggs, baking powder, soda, salt and spices.
2 add water alternately with the flour. stir in the nuts and can of cranberry sauce.
3 grease 8 pint size canning jars that have been washed in hot soapy water and dried.
4 (grease them by using a brush dipped in melted shortening). fill each jar 1/2 full; wipe the rim clean and bake in a 325°f oven for 35 to 45 minutes (bake on cookie sheet on middle rack).
5 meanwhile, bring water to a boil in large pot. turn off heat when water begins to boil. place the lids and caps in the water and let sit for 10 minutes or more. leave the lids in the hot water until ready to use.
6 when the cakes are done, remove the jars one at a time. wipe the rim and quickly add lid. no need to wipe off water from lid--the added moisture will not hurt the cake. screw lids on tightly and let rest on towel until completely cool. jars will seal as they cool.
7 makes 8 pint size jar cakes--stores up to 6 months in cool dry place.
8 if giving as a gift, top with pretty fabric and attach a card with name of cake, date made, and expiration date.
9 if not for a gift, just write the info on the lid with a permanent marker.
10 when ready to use, if cakes do not slide out easily, just run jar under hot water for a few seconds or microwave with lids removed for 2 seconds.
11 recipezaar editor note: additional information from clemson university cooperative extension service regarding canning safety for breads and cakes.
12 http://hgic.clemson.edu/pdf/hgic3051.pdf.
13 "these products are not recommended for canning. choose recipes that you can freeze. in fact, most of these products are not really “canned.� the directions call for baking in the jar and then closing with a canning lid. many recipes for quick breads and cakes are low acid and have the potential for supporting the growth of bacteria like clostridium botulinum if it is present inside the closed jar. you will see these products made commercially; however, additives, preservatives and processing controls not available for home recipes are used. canning jar manufacturers also don’t endorse baking in their canning jars.
1 prepare grill or grillpan for high heat. season steaks with 1/2 teaspoons of the salt and pepper to taste. grill until brown on one side, 5 minutes. turn; grill to desired doneness, about 5 more minutes for medium. let steak rest 5 minutes.
2 meanwhile, combine green onions, tomatoes, cheese, walnuts, olive oil, minced chives and remaining 1/2 teaspoons of salt in a medium bowl with a fork until ingredients are evenly coated with olive oil. serve steak, splitting each steak into 2 servings, topped with salsa and whole chives.
Total Time: 35 mins
Preparation Time: 5 mins
Cook Time: 30 mins
Ingredients
1 cup butter, softened
3/4 cup brown sugar, packed
1/2 cup granulated sugar
1 teaspoon baking soda
2 eggs
1 teaspoon vanilla
1 2/3 cups all-purpose flour
2 cups granola cereal
1 (6 ounce) package dried fruit (assorted fruits)
1 cup hazelnuts or 1 cup walnuts, chopped
1 cup chocolate chips
Recipe
1 preheat oven to 325 degree f.
2 in a mixing bowl beat butter with electric mixer on medium speed for 30 seconds. add brown sugar, granulated sugar, and baking soda; beat until combined. beat in eggs and vanilla until combined. on low speed beat in as much of the flour as you can with the mixer.
3 by hand, stir in remaining flour and granola. stir in remaining ingredients.
4 drop dough by slightly rounded tablespoonfuls 2 inches apart on ungreased baking sheet. flatten slightly.
5 bake 11 to 13 minutes or until edges are browned.
6 cool on baking sheet for 1 minute. transfer to wire racks. cool.
Total Time: 55 mins
Preparation Time: 10 mins
Cook Time: 45 mins
Ingredients
3 eggs
1 cup sugar
1/2 cup vegetable oil
3 cups sifted flour
1/4 teaspoon salt
4 teaspoons baking powder
1/2 teaspoon almond flavoring
2 tablespoons orange juice
1/2 teaspoon vanilla extract
1 -2 cup blanched almond, slivered (optional)
1 -2 cup maraschino cherry, drained well (optional)
1 -2 cup pecans (optional) or 1 -2 cup walnuts (optional)
1 -2 cup chocolate chips (optional)
Recipe
1 beat the eggs until thick and very light.
2 add the sugar gradually, beating as you add.
3 add the oil slowly, beating well.
4 add the flavorings.
5 sift the dry ingredients together; mix with nuts.
6 add to egg mixture, about a third at a time, mixing well.
7 turn out onto a floured board (or parchment paper) and knead for 10 to 12 turns. this is a soft, silky dough that i have to use a scraper to get it out of the bowl. i "knead" by lifting the parchment paper and folding the dough over. keep adding enough flour to keep it from sticking to the paper -- but you want the dough to remain soft.
8 divide the dough in half; using floured hands, form each piece into a log about 3 inches wide, 1 inch thick, and about 10 inches long or the length of the baking pan.
9 place on a shallow baking pan covered w/ parchment paper and bake in a moderate oven (350) for 35-45 minutes until golden brown.
10 remove at once to bread board, cut into 1/2 inch slices while warm.
11 return to oven to brown delicately, appx 10-15 minutes.
12 (i sprinkle cinnamon and sugar on the sides of each piece before browning them).
Total Time: 45 mins
Preparation Time: 15 mins
Cook Time: 30 mins
Ingredients
Servings: 60
1/3 cup honey
3/4 cup sugar, divided
1/2 cup orange juice
1 cinnamon stick (about 2 inches)
3 whole cloves
1 cup ground walnuts
1/2 teaspoon orange peel, finely minced
1 cup butter
3 cups all-purpose flour
2 tablespoons brandy
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup walnuts, finely chopped
Recipe
1 combine honey, 1/4 cup sugar, 1/4 cup orange juice, cinnamon stick and whole cloves in a small saucepan. bring to a boil. reduce heat and boil gently for 5 minutes, uncovered. strain syrup, discarding spices. remove 1/4 cup syrup. set aside remaining syrup.
2 preheat oven to 350°f.
3 combine ground walnuts and orange peel in a medium bowl. stir in 1/4 cup syrup; set aside.
4 in a large mixing bowl, beat butter for 30 seconds or until softened. add half the flour. add remaining 1/2 cup sugar, remaining 1/4 cup orange juice, brandy, baking powder, baking soda, ground cinnamon, ground cloves and ground nutmeg. beat until well blended. beat or stir in remaining flour.
5 form dough into 1-1/4" balls. using finger, press hole in center of ball of dough. place about 1/2 teaspoon ground nut filling in hole. bring dough up around filling, enclosing completely. place seam side down on greased baking sheet. with knife, crisscross top, forming an "x," scoring surface only. repeat with remaining dough and filling.
6 bake at 350 f for 18 to 20 minutes, or until set.
7 remove from oven and let stand on baking sheet 1 minute.
8 rewarm reserved syrup gently over low heat. brush tops of hot cookies with warm syrup, or dip tops into syrup. sprinkle with finely chopped walnuts. place on wire rack to cool completely.
Total Time: 22 mins
Preparation Time: 10 mins
Cook Time: 12 mins
Ingredients
Servings: 24
1 cup all-purpose flour
1 cup whole wheat pastry flour
2 tablespoons wheat germ
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 egg (or substitute with 1/4 cup unsweetened apple sauce)
1 teaspoon vanilla extract
1/2 cup olive oil
1 cup canned pumpkin
1 cup light brown sugar, packed
1 cup currants or 1 cup raisins
1/2 cup chopped walnuts (optional)
Recipe
1 preheat oven to 350 degrees f and line two baking sheets with parchment paper.
2 in a small bowl, combine the flours, wheat germ, baking soda, baking powder, salt, cinnamon, ginger and cloves. in another bowl, blend the egg, vanilla, olive oil, pumpkin and brown sugar with a whisk. add the dry ingredients and stir until combined. stir in the currants or raisins, then the walnuts.
3 drop by rounded spoonfuls onto the prepared baking sheets. (i used a tablespoon.) bake for 12 -15 minutes or until just the top is firm to the touch. transfer to a wire rack to cool completely.
Total Time: 35 mins
Preparation Time: 15 mins
Cook Time: 20 mins
Ingredients
Servings: 20
1 large onion ((or more if needed to make 1 cup puree)
1/2 cup melted unsalted butter
6 tablespoons sugar
2 extra large eggs
1 1/2 teaspoons coarse salt
1 1/2 teaspoons baking powder
1 1/2 cups california walnuts, chopped coarse
1 1/2 cups all-purpose flour
Recipe
1 preheat the oven to 425°f and spray muffin tins with non-stick spray.
2 peel onion, cut in quarters and puree fine in food processor. measure puree and increase or decrease the amount to make 1 cup. beat together butter, eggs and sugar and add pureed onions. stir in remaining ingredients in the order given and mix batter thoroughly. fill muffin tins almost full. bake muffins 20 minutes or until they are puffed and well browned.
Total Time: 1 hr
Preparation Time: 20 mins
Cook Time: 40 mins
Ingredients
Servings: 8
6 cups pears, cored and cut lengthwise into 1/2-inch-thick slices or 3 lbs pears
1 tablespoon lemon juice
1/3 cup sugar
1 tablespoon cornstarch
1 1/2 teaspoons cinnamon, divided
1/3 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 teaspoon salt
3 tablespoons butter, chilled cut into small pieces
1/3 cup oats, regular
1/4 cup walnuts, coarsely chopped
Recipe
1 preheat oven to 375°.
2 combine pears and lemon juice in a 2-quart baking dish; toss gently to coat. combine granulated sugar, cornstarch, and 1 teaspoon cinnamon; stir with a whisk. add cornstarch mixture to pear mixture; toss well to coat.
3 lightly spoon flour into a dry measuring cup; level with a knife. place flour, 1/2 teaspoon cinnamon, brown sugar, and salt in a food processor; pulse 2 times or until combined. add chilled butter; pulse 6 times or until mixture resembles coarse meal. add oats and walnuts; pulse 2 times. sprinkle flour mixture evenly over pear mixture.
4 bake at 375° for 40 minutes or until pears are tender and topping is golden brown. cool 20 minutes on a wire rack; serve warm or at room temperature.
Total Time: 40 mins
Preparation Time: 15 mins
Cook Time: 25 mins
Ingredients
1/2 cup unsalted butter
5 tablespoons honey
1 egg
7/8 cup ground almonds
7/8 cup dried apricot, finely chopped
1/3 cup dried cherries
3/8 cup walnuts, chopped (hazelnuts or pecans may also be used)
1/8 cup sesame seeds
1 cup rolled oats
Recipe
1 preheat oven to 350. lightly grease shallow 7" square baking pan with butter.
2 beat the butter in a bowl with honey until creamy.
3 add egg and ground almonds.
4 add remaining ingredients and mix together.
5 press mixture into prepared pan, ensuring it is firmly packed, and smooth the top.
6 bake for 20-25 minutes in preheated oven until firm to the touch and golden brown.
7 remove from the oven and let stand for 10 minutes before marking the squares. let stand until cold before removing from the pan. store in an airtight container.
Total Time: 25 mins
Preparation Time: 5 mins
Cook Time: 20 mins
Ingredients
1 cup pumpkin puree
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 large egg
1/2 cup brown sugar
1/2 cup sugar
1/3 cup milk
3 tablespoons vegetable oil
2 tablespoons applesauce
1/2 cup walnuts, chopped
8 ounces cream cheese, room temperature
1/4 cup butter, room temperature
2 tablespoons kahlua
2 cups confectioners' sugar
Recipe
1 preheat oven to 400 degrees.
2 in a large bowl, sift together the flour, baking powder, cinnamon, nutmeg and salt.
3 in a separate large bowl, whisk the egg, brown sugar and sugar together, until smooth. stir in the milk, vegetable oil, applesauce, pumpkin and walnuts, until just combined. do not over mix.
4 fill a cupcake pan with the batter 4/5 full.
5 bake in the oven for 16 to 20 minutes, or until a toothpick comes out clean. allow to cool for 5 minutes before removing to a wire rack to cool.
6 while the cupcakes are cooling, make the frosting. in a large bowl, beat the the cream cheese, butter and kahlua together using an electric mixer. gradually add in the confectioners' sugar until smooth and creamy.
1 make first layer: empty packet of lemon jello into a bowl and add 1 cup boiling water. allow jello to soften a bit and then whisk until gelatin has completely melted. add buttermilk and place in refrigerator to start setting. after about 1 hour, add diced peaches and mix. pour into a bundt pan and place in refrigerator.
2 make second layer: empty 1 1/2 packets of strawberry jello in a large bowl. add 1 cup boiling water. allow jello to soften a bit and then whisk until gelatin has completely melted. add 1 cup orange juice and whisk in 2 cups greek yoghurt. place bowl in refrigerator to start setting. after about 1 hour, gently mix in sliced bananas and toasted nuts. pour over first layer in bundt pan and put into refrigerator for atleast 4 hours to set properly.
3 unmold by dipping bundt pan quickly into a larger container containing hot water, and then turning out onto a platter.
