filled date cookies

Ingredients

• Servings: 5
• 2 cups dates, pitted and chopped
• 3/4 cup white sugar
• 3/4 cup water
• 1/2 cup chopped walnuts
• 1 cup butter, softened
• 2 cups packed brown sugar
• 2 eggs
• 1/2 cup fat free sour cream
• 1 teaspoon almond extract
• 3 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/8 teaspoon ground cinnamon

Recipe

• to prepare the filling, cook the dates, 3/4 cup of sugar and water over medium-high heat, stirring constantly, until thickened. stir in the nuts, remove from the heat and set aside.
• preheat oven to 400 degrees f (200 degrees c).
• in a medium bowl, cream together the butter and brown sugar. stir in the eggs, sour cream and almond extract. sift together the flour, salt, baking soda and cinnamon, stir into the creamed mixture. drop a rounded teaspoon of dough an unprepared cookie sheet, place a scant teaspoon of the filling on top of it, then top with an additional 1/2 teaspoon of dough. repeat with the rest of the dough.
• bake for 10 to 12 minutes in the preheated oven, or until slightly browned.

Food For The Gods

Ingredients

• Servings: 3
• 1 1/4 cups sifted all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup dates, pitted and chopped
• 1 cup butter
• 1 cup white sugar
• 1 cup packed brown sugar
• 3 eggs
• 1 cup chopped walnuts

Recipe

• preheat oven to 350 degrees f (180 degrees c).
• grease and line a 9 x 13 inch pan.
• combine first 4 ingredients. take 1/2 cup of flour mixture and dredge the dates.
• cream butter and sugars until light and fluffy. add eggs, one at a time, and beat well after every addition. gradually stir in flour mixture.
• add dates and walnuts and stir until completely combined.
• pour batter into prepared pan and bake for 10 minutes. lower heat to 300 degrees f (150 degrees c) and bake for 30-40 minutes or until done.
• cool on a wire rack for 20 minutes and cut into bars. wrap individually with foil or colored cellophane wrap.

Strawberry Cream Salad

Ingredients

• Servings: 14
• 6 egg whites
• 3/4 teaspoon cream of tartar
• 2 cups white sugar
• 2 cups coarsely broken soda crackers
• 3/4 cup chopped walnuts
• 1 teaspoon vanilla extract
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup white sugar
• 1 (16 ounce) container frozen whipped topping, thawed
• 1 (6 ounce) package strawberry flavored jell-o® mix
• 2 cups boiling water
• 2 (10 ounce) packages frozen strawberries

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, beat egg whites until foamy. add cream of tartar and sugar and beat on medium speed until stiff. fold in cracker pieces, walnuts and vanilla. spread into the bottom of a 9x13 inch pan. bake in preheated of for 25 minutes, remove from oven and set aside to cool.
• in a medium bowl, mix together the cream cheese and 1/2 cup sugar. fold in whipped topping and spread atop cooled crust.
• in a medium bowl, whisk the boiling water into the gelatin to dissolve. mix in strawberries and let stand for 15 minutes. pour over the cream cheese layer, cover and chill until serving.

Hungarian Beigli

Ingredients

• Servings: 3
• for the dough
• 5 tablespoons white sugar
• 1 cup unsalted butter, cubed
• 3 egg yolks
• 1 (8 ounce) container sour cream
• 4 cups self-rising flour
• 1 (.25 ounce) package active dry yeast
• for the filling
• 1 cup whole milk
• 1 cup white sugar
• 2 1/2 cups finely chopped walnuts
• 1 lemon, zested
• 2/3 cup golden raisins
• 1 egg
• 1 tablespoon water

Recipe

Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 2 hrs 35 mins


• combine the 5 tablespoons sugar, butter, egg yolks, and sour cream in the bowl of a food processor fitted with the dough blade and process well. add the flour and yeast and process until the dough comes together. if the dough feels too wet, add a little more flour; if it's too dry, add milk a tablespoon at a time. the dough should be moist and easy to work with.
• shape the dough into a ball, cover with a damp towel, and set aside. to make the filling, heat the milk and 1 cup sugar in a saucepan until the sugar dissolves and the mixture has a syrupy consistency. add the chopped walnuts and stir to combine. remove the saucepan from the heat; stir in the lemon zest and raisins, and let filling cool.
• divide the dough into three pieces. roll one piece of dough out on a lightly floured surface to form a long rectangle about a 1/4-inch thick; keep the remaining dough covered. spread 1/3 of the walnut filling on the dough, leaving about an inch of dough at each edge. roll the dough up to form a log, and press to seal. place the dough, seam-side down, on a parchment-lined baking sheet. repeat with the remaining dough and filling.
• beat the egg with the tablespoon of water to make an egg wash. brush the loaves with egg wash and let rest for 1 hour in a warm place. after the dough has risen, brush it again with egg wash and put the baking tray in the refrigerator for 30 minutes (this will give the dough a shiny finish).
• preheat an oven to 375 degrees f (190 degrees c).
• bake the loaves until they're a deep golden brown, about 35 to 45 minutes.

banana cookies

Ingredients

• Servings: 3
• 2 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup shortening
• 1 cup white sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon lemon extract
• 3 ripe bananas, mashed
• 1/2 cup ground walnuts

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease or line baking sheets with parchment paper.
• in a large bowl cream the shortening and the sugar together. beat in the eggs, vanilla and lemon extract. beat in the bananas and the nuts. gradually add the flour, baking powder and salt.
• drop the dough by spoonfuls the prepared baking sheets. bake at 350 degrees f (175 degrees c) for 12 to 15 minutes or until lightly colored. transfer to wire racks to cool.

Turkey Salad

Ingredients

• Servings: 6
• 3 cups diced cooked turkey
• 1 cup diced celery
• 1/2 cup dried cranberries
• 1/2 cup coarsely chopped walnuts
• 1 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh rosemary
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Recipe

Preparation Time: 25 mins Ready Time: 1 hr 25 mins


• mix the turkey, celery, cranberries, and walnuts together in a bowl.
• to make the dressing, whisk the mayonnaise, sour cream, parsley, rosemary, salt, and pepper together in a bowl. pour over the turkey mixture, and toss to coat evenly. refrigerate the salad for at least 1 hour. serve cold.

caley's classic zucchini bread

Ingredients

• Servings: 2
• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 1 tablespoon vanilla extract
• 2 cups grated zucchini
• 2 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat an oven to 350 degrees f (175 degrees c). prepare 2 8x4-inch loaf pans with cooking spray.
• beat the eggs in a mixing bowl with an electric mixer until frothy. slowly add the sugar while continually beating. stir the vegetable oil and vanilla into the egg mixture; continue beating until the mixture is thick. add the zucchini to the mixture and stir.
• mix the flour, cinnamon, baking soda, baking powder, and salt together in a separate bowl; pour into the wet mixture and stir until just combined. add the chopped walnuts and stir. divide the batter between the two prepared loaf pans.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. cool in the pans for 10 minutes before loosening the edges with a knife and removing to cool completely on a wire rack.

Ice Box Fruitcake

Ingredients

• Servings: 1
• 1 cup chopped pecans
• 1 cup chopped walnuts
• 1 cup chopped raisins
• 1 (4 ounce) jar maraschino cherries, drained and chopped
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 ounce) package vanilla wafers, crushed

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• in a medium bowl, stir together the pecans, raisins, walnuts, cherries, condensed milk and vanilla wafers. dough will be very thick, you will need to use your hands.
• form dough into a ring shape on top of a dinner plate. wrap in many layers of plastic wrap and/or aluminum foil. allow to age in the refrigerator for at least a week. the flavors will have a chance to blend and all of the milk will be absorbed into the cake.

Chocolate Sheet Cake Iii

Ingredients

• Servings: 1
• 1 cup margarine
• 1/4 cup unsweetened cocoa powder
• 1 cup water
• 2 cups all-purpose flour
• 1 1/2 cups packed brown sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/3 cup sweetened condensed milk
• 2 eggs
• 1 teaspoon vanilla extract
• 1/4 cup margarine
• 1/4 cup unsweetened cocoa powder
• 3/4 cup sweetened condensed milk
• 1 cup confectioners' sugar
• 1 cup chopped walnuts

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 10x15 inch jellyroll pan. in small saucepan, melt 1 cup margarine; stir in 1/4 cup cocoa then stir in water. bring to a boil; remove from heat.
• in a large bowl, combine flour, brown sugar, baking soda, cinnamon and salt. beat in cocoa mixture. stir in 1/3 cup sweetened condensed milk, eggs and vanilla. pour into prepared pan.
• bake in the preheated oven for 15 to 20 minutes, or until cake springs back when lightly touched.
• to make the frosting: in small sauce pan, melt 1/4 cup butter; stir in 1/4 cup cocoa and 3/4 cup sweetened condensed milk. stir in confectioners' sugar and nuts. spread on warm cake.

olga's potica

Ingredients

• Servings: 24
• 1 1/2 teaspoons active dry yeast
• 1/4 cup milk, lukewarm
• 1 teaspoon white sugar
• 3 tablespoons all-purpose flour
• 1 cup butter
• 4 tablespoons white sugar
• 6 egg yolks
• 5 cups all-purpose flour
• 1 teaspoon salt
• 1 1/3 cups milk
• 1 cup butter, melted
• 12 ounces honey
• 2 cups raisins
• 1 1/2 pounds chopped walnuts
• 1 pinch ground cinnamon

Recipe

• preheat oven to 350 degrees f (175 degrees c). lightly grease one large baking sheet.
• dissolve yeast in 4 tablespoons lukewarm milk. add 1 teaspoon sugar and 3 tablespoons flour. stir well and set aside.
• cream 1 cup butter with 4 tablespoons sugar. add egg yolks, one at a time. add yeast mixture and mix well.
• add 5 cups sifted flour, salt and 1 1/3 cup milk and beat well. beat dough for 10 minutes or until form. cover with flour and let rise 2 hours.
• cut dough in half and roll out each half as thin as possible on floured board. spread each half with melted butter, honey, raisins, walnuts and douse with cinnamon.
• roll up like jelly roll, place on baking sheet, allow to rise and bake for one hour.

caley's classic zucchini bread

Ingredients

• Servings: 2
• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 1 tablespoon vanilla extract
• 2 cups grated zucchini
• 2 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat an oven to 350 degrees f (175 degrees c). prepare 2 8x4-inch loaf pans with cooking spray.
• beat the eggs in a mixing bowl with an electric mixer until frothy. slowly add the sugar while continually beating. stir the vegetable oil and vanilla into the egg mixture; continue beating until the mixture is thick. add the zucchini to the mixture and stir.
• mix the flour, cinnamon, baking soda, baking powder, and salt together in a separate bowl; pour into the wet mixture and stir until just combined. add the chopped walnuts and stir. divide the batter between the two prepared loaf pans.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. cool in the pans for 10 minutes before loosening the edges with a knife and removing to cool completely on a wire rack.

Hungarian Beigli

Ingredients

• Servings: 3
• for the dough
• 5 tablespoons white sugar
• 1 cup unsalted butter, cubed
• 3 egg yolks
• 1 (8 ounce) container sour cream
• 4 cups self-rising flour
• 1 (.25 ounce) package active dry yeast
• for the filling
• 1 cup whole milk
• 1 cup white sugar
• 2 1/2 cups finely chopped walnuts
• 1 lemon, zested
• 2/3 cup golden raisins
• 1 egg
• 1 tablespoon water

Recipe

Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 2 hrs 35 mins


• combine the 5 tablespoons sugar, butter, egg yolks, and sour cream in the bowl of a food processor fitted with the dough blade and process well. add the flour and yeast and process until the dough comes together. if the dough feels too wet, add a little more flour; if it's too dry, add milk a tablespoon at a time. the dough should be moist and easy to work with.
• shape the dough into a ball, cover with a damp towel, and set aside. to make the filling, heat the milk and 1 cup sugar in a saucepan until the sugar dissolves and the mixture has a syrupy consistency. add the chopped walnuts and stir to combine. remove the saucepan from the heat; stir in the lemon zest and raisins, and let filling cool.
• divide the dough into three pieces. roll one piece of dough out on a lightly floured surface to form a long rectangle about a 1/4-inch thick; keep the remaining dough covered. spread 1/3 of the walnut filling on the dough, leaving about an inch of dough at each edge. roll the dough up to form a log, and press to seal. place the dough, seam-side down, on a parchment-lined baking sheet. repeat with the remaining dough and filling.
• beat the egg with the tablespoon of water to make an egg wash. brush the loaves with egg wash and let rest for 1 hour in a warm place. after the dough has risen, brush it again with egg wash and put the baking tray in the refrigerator for 30 minutes (this will give the dough a shiny finish).
• preheat an oven to 375 degrees f (190 degrees c).
• bake the loaves until they're a deep golden brown, about 35 to 45 minutes.

toll house crumbcake ii

Ingredients

• Servings: 1
• 1 tablespoon all-purpose flour
• 1/2 cup packed brown sugar
• 2 tablespoons butter, softened
• 1/2 cup chopped walnuts
• 2 cups semisweet chocolate chips
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 3 eggs
• 1 cup sour cream
• 1 1/2 cups semisweet chocolate chips

Recipe

• for the crumb topping: in a small bowl, combine 1 tablespoon flour, 1/2 cup brown sugar and 2 tablespoons butter. stir in 1/2 cup nuts and 2 cups chocolate chips. set aside.
• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan. in a small bowl, combine 2 cups flour, baking soda, baking powder and salt. set aside.
• in a large bowl, cream 1/2 cup butter, 1 cup sugar and 1 teaspoon vanilla until light and creamy. add eggs one at a time, beating well after each addition. add flour mixture alternately with sour cream. beat until smooth. fold in 1 1/2 cups of chocolate chips.
• spread batter into a 9x13 inch pan. sprinkle topping evenly over batter. bake at 350 degrees f (175 degrees c) for 45 to 50 minutes, or until a toothpick inserted into cake comes out clean. cool completely.

cream cheese cookies iii

Ingredients

• Servings: 3
• 1/3 cup butter
• 1/3 cup packed brown sugar
• 1 cup all-purpose flour
• 1/2 cup chopped walnuts
• 8 ounces cream cheese
• 1/4 cup white sugar
• 1 egg
• 2 tablespoons milk
• 1 teaspoon lemon juice
• 1/2 teaspoon vanilla extract

Recipe

• preheat oven to 375 degrees f (190 degrees c).
• cream together butter and sugar. add flour and nuts. pat into a 9 x 9 pan. (reserve some for top.) bake for 12 minutes.
• cream together cream cheese, sugar and add remaining ingredients pour on top of crust. sprinkle reserved crumbs over top. bake for 20 minutes. let cool.

Mom's Spiced Zucchini Bread

Ingredients

• Servings: 16
• 2 cups white sugar
• 1 cup vegetable oil
• 3 eggs
• 1 teaspoon vanilla extract, or more to taste
• 2 cups shredded zucchini
• 3 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 1/4 teaspoon baking powder
• 1/4 teaspoon ground cloves
• 1/2 cup chopped walnuts (optional)
• 1/2 cup raisins (optional)

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). grease two 9x5-inch loaf pans.
• beat sugar, oil, eggs, and vanilla extract together in a bowl until smooth; fold in zucchini. stir flour, cinnamon, salt, baking soda, nutmeg, baking powder, and cloves together in a separate bowl; gradually stir into sugar mixture until batter is mixed. fold walnuts and raisins into the batter; pour into the prepared loaf pans.
• bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 50 minutes.

butterscotch apple cookies

Ingredients

• Servings: 3
• 2 1/2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/3 cups packed brown sugar
• 10 tablespoons butter, softened
• 1 egg
• 2/3 cup apple juice
• 2 cups butterscotch chips
• 3/4 cup grated apple
• 3/4 cup chopped walnuts
• 2 tablespoons butter
• 1 cup confectioners' sugar

Recipe

• preheat oven to 350 degrees f (175 degrees c). lightly grease cookie sheets.
• mix together flour, cinnamon, baking soda and salt in medium bowl.
• beat brown sugar and 1/2 cup butter in large mixer bowl until creamy. beat in egg. gradually beat in flour mixture alternately with apple juice. stir in 1 1/2 cups butterscotch chips, apple and 1/2 cup walnuts. drop by slightly rounded tablespoon lightly greased cookie sheets.
• bake for 10 to 12 minutes, until lightly browned. let stand 2 minutes; cool on wire racks.
• while the cookies cool make the butterscotch glaze: melt remaining butterscotch chips and 2 tablespoons butter in small, heavy saucepan over lowest possible heat.
• when the butter and chips have melted remove the pan from heat and stir in 1 cup confectioners' sugar and 1 1/2 tablespoon apple juice until the glaze is smooth. spread the glaze on the cooled cookies and sprinkle with remaining walnuts.

Maple Twists

Ingredients

• Servings: 16
• 3 ounces cream cheese, softened
• 1/4 cup confectioners' sugar
• 2 tablespoons margarine, softened
• 1 cup packed brown sugar
• 1/2 cup chopped walnuts
• 1/3 cup maple flavored syrup
• 2 cups baking mix
• 1/4 cup milk
• 2 tablespoons white sugar
• 1 egg

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• preheat oven to 425 degrees f (220 c).
• mix cream cheese, confectioner's sugar, and margarine or butter. reserve.
• mix brown sugar, nuts, and syrup in ungreased 13x9x2 inch pan. spread evenly.
• mix baking mix, milk, white sugar, and egg until dough forms. beat vigorously 20 strokes. gently smooth dough into a ball on a cloth-covered board dusted with baking mix. knead 8 times.
• roll the dough out into a 16x9 inch rectangle. spread with the cream cheese mixture. carefully fold the dough lengthwise into thirds. press edges to seal securely. cut into 16 1-inch strips. gently twist ends of strips in opposite directions. arrange on the brown sugar mixture.
• bake at 425 degrees f (220 c) until brown, about 15 minutes. invert on a heatproof serving plate. refrigerate any remaining rolls.

caley's classic zucchini bread

Ingredients

• Servings: 2
• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 1 tablespoon vanilla extract
• 2 cups grated zucchini
• 2 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat an oven to 350 degrees f (175 degrees c). prepare 2 8x4-inch loaf pans with cooking spray.
• beat the eggs in a mixing bowl with an electric mixer until frothy. slowly add the sugar while continually beating. stir the vegetable oil and vanilla into the egg mixture; continue beating until the mixture is thick. add the zucchini to the mixture and stir.
• mix the flour, cinnamon, baking soda, baking powder, and salt together in a separate bowl; pour into the wet mixture and stir until just combined. add the chopped walnuts and stir. divide the batter between the two prepared loaf pans.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. cool in the pans for 10 minutes before loosening the edges with a knife and removing to cool completely on a wire rack.

Salad

Ingredients

• Servings: 8
• 1 (8 ounce) package cream cheese, softened
• 1 cup white sugar
• 1 (15 ounce) can crushed pineapple, drained
• 1 (16 ounce) container frozen whipped topping, thawed
• 1 (10 ounce) package frozen strawberries, thawed
• 3 bananas, diced
• 3/4 cup chopped walnuts

Recipe

Preparation Time: 15 mins Ready Time: 4 hrs 15 mins


• in a large bowl, cream together the cream cheese and sugar. fold in the pineapple, whipped topping and strawberries and mix well. stir in bananas and walnuts.
• freeze for 4 to 6 hours or overnight. remove from freezer 1 to 2 hours before serving. enjoy!

Green Beans With Walnuts

Ingredients

• Servings: 8
• 2 pounds fresh green beans, washed and trimmed
• 2 tablespoons butter
• 1 cup chopped walnuts
• 2 tablespoons walnut oil
• 2 tablespoons minced fresh parsley
• ground black pepper to taste
• salt to taste

Recipe

• place the walnuts on an ungreased baking sheet. bake at 350 degrees f (175 degrees c) for 5 to 8 minutes.
• cook beans in large pot of boiling salted water until just tender, about 5 minutes. drain. rinse beans with cold water, and drain well. can be prepared 6 hours ahead. let stand at room temperature.
• melt butter or margarine with oil in heavy large skillet over high heat. add beans and toss until heated through, about 4 minutes. season with salt and pepper. add walnuts and parsley and toss. transfer to bowl and serve.

self frosting oatmeal cookies

Ingredients

• Servings: 4
• 1 cup brown sugar
• 1 cup white sugar
• 1 cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 2 1/2 cups rolled oats
• 1/2 cup confectioners' sugar

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 2 hrs 25 mins


• in a large bowl, cream together the brown sugar, white sugar, and vegetable oil until light and fluffy. add the eggs one at a time, beating well with each addition, then stir in the vanilla. combine the flour, baking powder and salt; stir into the creamed mixture, then mix in the rolled oats. cover and chill for at least 2 hours.
• preheat oven to 350 degrees f (175 degrees c). grease cookie sheets.
• roll cookie dough into walnut sized balls, roll the balls in the confectioners sugar to coat, and place 2 inches apart the prepared cookie sheets.
• bake for 8 to 10 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

caley's classic zucchini bread

Ingredients

• Servings: 2
• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 1 tablespoon vanilla extract
• 2 cups grated zucchini
• 2 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat an oven to 350 degrees f (175 degrees c). prepare 2 8x4-inch loaf pans with cooking spray.
• beat the eggs in a mixing bowl with an electric mixer until frothy. slowly add the sugar while continually beating. stir the vegetable oil and vanilla into the egg mixture; continue beating until the mixture is thick. add the zucchini to the mixture and stir.
• mix the flour, cinnamon, baking soda, baking powder, and salt together in a separate bowl; pour into the wet mixture and stir until just combined. add the chopped walnuts and stir. divide the batter between the two prepared loaf pans.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. cool in the pans for 10 minutes before loosening the edges with a knife and removing to cool completely on a wire rack.

Maple Twists

Ingredients

• Servings: 16
• 3 ounces cream cheese, softened
• 1/4 cup confectioners' sugar
• 2 tablespoons margarine, softened
• 1 cup packed brown sugar
• 1/2 cup chopped walnuts
• 1/3 cup maple flavored syrup
• 2 cups baking mix
• 1/4 cup milk
• 2 tablespoons white sugar
• 1 egg

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• preheat oven to 425 degrees f (220 c).
• mix cream cheese, confectioner's sugar, and margarine or butter. reserve.
• mix brown sugar, nuts, and syrup in ungreased 13x9x2 inch pan. spread evenly.
• mix baking mix, milk, white sugar, and egg until dough forms. beat vigorously 20 strokes. gently smooth dough into a ball on a cloth-covered board dusted with baking mix. knead 8 times.
• roll the dough out into a 16x9 inch rectangle. spread with the cream cheese mixture. carefully fold the dough lengthwise into thirds. press edges to seal securely. cut into 16 1-inch strips. gently twist ends of strips in opposite directions. arrange on the brown sugar mixture.
• bake at 425 degrees f (220 c) until brown, about 15 minutes. invert on a heatproof serving plate. refrigerate any remaining rolls.

Real Mississippi Mud Pie

Ingredients

• Servings: 1
• 6 (1 ounce) squares semi-sweet chocolate
• 1 cup unsalted butter
• 1/2 cup light corn syrup
• 4 eggs, beaten
• 1/2 cup walnuts, chopped
• 1 (9 inch) prepared graham cracker crust

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 1 hr 45 mins


• place the baking chocolate, butter, and corn syrup in a saucepan, and cook and stir over low heat for about 5 minutes, until the chocolate and butter have melted and the mixture is smooth. remove from the heat, and let cool.
• preheat oven to 350 degrees f (175 degrees c).
• pour the beaten eggs into the cooled chocolate mixture, stir in the walnuts, and mix well. pour the chocolate filling into the prepared graham cracker crust.
• bake in the preheated oven until the pie filling is cooked and set, about 30 minutes,. let cool to room temperature, about 1 hour, before serving.

Apple Butter Bread

Ingredients

• Servings: 1
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/3 cup butter, softened
• 1 cup sugar
• 1 egg
• 1 1/4 cups apple butter
• 1/2 cup raisins
• 1/2 cup chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 8x4x2-inch loaf pan.
• mix flour, baking soda, baking powder, salt, nutmeg, and cloves in a bowl.
• beat the butter and sugar with an electric mixer in a separate large bowl until smooth. add the egg and apple butter; continue beating until smooth. mix in the flour mixture until just incorporated. fold in the raisins and walnuts; mixing just enough to evenly combine. pour into prepared loaf pan.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Piernik - Honey Bread

Ingredients

• Servings: 4
• 1 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 4 eggs
• 1/2 cup milk
• 1/2 cup vegetable oil
• 1 teaspoon baking soda
• 1 cup honey
• 4 cups all-purpose flour
• 1/2 cup raisins (optional)
• 1/2 cup chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ready Time: 2 hrs 30 mins


• in a large bowl, mix the sugar, cinnamon, cloves, allspice, and eggs. stir in the milk and oil, and mix in the baking soda. place honey in a small pot, and bring to a boil. stir honey into the bowl. mix flour into the bowl. fold in the raisins and walnuts. stir by hand with a sturdy spoon for 10 minutes. allow the dough to sit 1 hour.
• preheat oven to 325 degrees f (165 degrees c). lightly grease four 8x4 inch loaf pans.
• fill each loaf pan with about 2 inches of the batter. bake 1 hour 15 minutes in the preheated oven, until a toothpick inserted in the center of a loaf comes out clean. bread will be brown in color and will crack on top.

sandies

Ingredients

• Servings: 2
• 1 cup butter
• 1/3 cup white sugar
• 2 teaspoons water
• 2 teaspoons vanilla extract
• 2 cups sifted all-purpose flour
• 1 cup chopped pecans
• 3 tablespoons confectioners' sugar

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 4 hrs 35 mins


• in a medium bowl, cream together the butter and sugar until smooth. beat in the water and vanilla. stir in the flour and pecans until well blended. cover dough and chill for at least four hours.
• preheat oven to 325 degrees f (165 degrees c). shape dough into walnut sized balls or crescents. place 2 inches apart unprepared cookie sheets.
• bake for 18 to 20 minutes in the preheated oven, until golden. roll in confectioners' sugar while still warm.

applesauce cookies ii

Ingredients

• Servings: 5
• 1 cup packed brown sugar
• 1 egg
• 3/4 cup shortening
• 1 cup applesauce
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup chopped walnuts
• 1 cup raisins

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 51 mins


• preheat the oven to 325 degrees f (165 degrees c). grease cookie sheets.
• in a medium bowl, cream together the brown sugar and shortening until smooth. stir in the egg, and then the applesauce until well blended. combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the applesauce mixture. mix in walnuts and raisins. drop by teaspoonfuls the prepared cookie sheets.
• bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. cool on cookie sheets for a few minutes before removing to wire racks to cool completely.

rocky road fudge bars

Ingredients

• Servings: 1
• 1/2 cup butter, melted
• 1 (1 ounce) square unsweetened chocolate, melted
• 1 cup white sugar
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 2 eggs
• 3/4 cup chopped walnuts
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup white sugar
• 1 egg
• 2 tablespoons all-purpose flour
• 1/2 teaspoon vanilla extract
• 1/4 cup butter, softened
• 1/4 cup chopped walnuts
• 1 cup semisweet chocolate chips
• 2 cups miniature marshmallows
• 1/4 cup butter
• 1 (1 ounce) square unsweetened chocolate, chopped
• 1/4 cup milk
• 3 cups confectioners' sugar
• 1 teaspoon vanilla extract

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch baking pan.
• in a medium saucepan, melt chocolate and butter over low heat, stirring occasionally. remove from the heat and add 1 cup sugar, 1 cup flour, baking powder, vanilla, 2 eggs and walnuts. stir until well blended. spread evenly into the bottom of the prepared pan.
• for the next layer, in a medium bowl, beat the 6 ounces of cream cheese (reserve 2 ounces of the package of cream cheese for the next layer) with the 1/2 cup of sugar, egg, 2 tablespoons of flour, 1/2 teaspoon of vanilla, and 1/4 cup of butter. mix until fluffy and smooth. spread evenly over the first layer.
• sprinkle the 1/4 cup of chopped nuts and chocolate chips over the second layer. bake for 25 to 35 minutes in the preheated oven. then sprinkle the miniature marshmallows over the top and bake for 2 minutes longer.
• begin to prepare the icing while the bars are in the oven. in a medium saucepan, melt together the 1/4 cup of butter, 1 square of chocolate, remaining 2 ounces of cream cheese and 1/4 cup of milk. remove from heat and stir in 3 cups of confectioners' sugar and 1 teaspoon of vanilla. beat until smooth. pour over the marshmallows and swirl together. refrigerate until firm, cut into squares.

Avocado Banana And Walnut Muffins

Ingredients

• Servings: 12
• 1/2 cup mashed avocado from mexico
• 1/2 cup mashed ripe bananas
• 2 large eggs
• 1/2 cup low-fat milk
• 2 cups all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup chopped walnuts

Recipe

Cook Time: 20 mins Ready Time: 20 mins


• heat oven to 375 degrees f. grease 12 muffin tin wells or line with paper cups.
• in a large bowl, mix avocado, bananas, eggs and milk. in a separate bowl, whisk or sift together flour, sugar, baking soda and salt. stir into avocado mixture; do not over-mix. stir in walnuts.
• spoon batter into prepared muffin tin; bake 15 to 20 minutes or until tops start to brown and a toothpick inserted into a muffin comes out clean.

caley's classic zucchini bread

Ingredients

• Servings: 2
• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 1 tablespoon vanilla extract
• 2 cups grated zucchini
• 2 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat an oven to 350 degrees f (175 degrees c). prepare 2 8x4-inch loaf pans with cooking spray.
• beat the eggs in a mixing bowl with an electric mixer until frothy. slowly add the sugar while continually beating. stir the vegetable oil and vanilla into the egg mixture; continue beating until the mixture is thick. add the zucchini to the mixture and stir.
• mix the flour, cinnamon, baking soda, baking powder, and salt together in a separate bowl; pour into the wet mixture and stir until just combined. add the chopped walnuts and stir. divide the batter between the two prepared loaf pans.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. cool in the pans for 10 minutes before loosening the edges with a knife and removing to cool completely on a wire rack.

caley's classic zucchini bread

Ingredients

• Servings: 2
• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 1 tablespoon vanilla extract
• 2 cups grated zucchini
• 2 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat an oven to 350 degrees f (175 degrees c). prepare 2 8x4-inch loaf pans with cooking spray.
• beat the eggs in a mixing bowl with an electric mixer until frothy. slowly add the sugar while continually beating. stir the vegetable oil and vanilla into the egg mixture; continue beating until the mixture is thick. add the zucchini to the mixture and stir.
• mix the flour, cinnamon, baking soda, baking powder, and salt together in a separate bowl; pour into the wet mixture and stir until just combined. add the chopped walnuts and stir. divide the batter between the two prepared loaf pans.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. cool in the pans for 10 minutes before loosening the edges with a knife and removing to cool completely on a wire rack.

sonny's waldorf turkey salad

Ingredients

• Servings: 6
• 1/2 cup mayonnaise
• 3 tablespoons grated parmesan cheese
• 2 tablespoons vinegar
• 1 tablespoon white sugar
• 1 teaspoon curry powder
• 1/2 teaspoon ground black pepper
• 2 cups cubed cooked turkey
• 1 cup halved red seedless grapes
• 1 apple, cored and chopped
• 1/2 cup chopped celery with leaves
• 1/2 cup chopped red onion
• 1/2 cup chopped walnuts

Recipe

Preparation Time: 30 mins Ready Time: 1 hr 30 mins


• whisk mayonnaise, parmesan cheese, vinegar, sugar, curry powder, and black pepper together in a bowl until smooth. lightly toss turkey meat, red grapes, apple, celery, red onion, and walnuts in a salad bowl; pour dressing over salad and toss again to coat. chill at least 1 hour (or overnight for best flavor).

Maple Zucchini Bread

Ingredients

• Servings: 2
• 3 eggs
• 1 cup vegetable oil
• 1 cup packed brown sugar
• 1 cup white sugar
• 3 teaspoons maple flavored extract
• 2 1/2 cups all-purpose flour
• 1/2 cup wheat germ
• 2 teaspoons baking soda
• 2 teaspoons salt
• 1/2 teaspoon baking powder
• 2 cups grated zucchini
• 1 cup chopped walnuts

Recipe

• in a mixing bowl, beat the 3 eggs; add oil, sugars and flavoring, mixing until foamy. blend in the flour, wheat germ, baking powder, soda, and salt. stir in zucchini and nuts. pour batter into 2 greased bread pans
• bake at 325 degrees f (165 degrees c) for 1 hour. cool.

Cinnamon Coffee Cake I

Ingredients

• Servings: 1
• 1 cup butter
• 2 3/4 cups white sugar
• 4 eggs
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups sour cream
• 1 1/2 cups chopped walnuts
• 2 tablespoons ground cinnamon
• 2 teaspoons vanilla extract
• 4 cups all-purpose flour

Recipe

• preheat oven to 350 degrees f (175 degrees c). lightly grease one 10 inch tube pan.
• in a large mixing bowl cream together the butter or margarine and 2 cups of the sugar until fluffy. add the vanilla and the eggs one at time beating mixture well after each egg.
• combine flour with baking powder and baking soda. add alternately with sour cream to egg mixture. beating just enough after each addition to keep batter smooth.
• combine walnuts, cinnamon, and remaining 3/4 cup of sugar.
• spoon 1/3 of the batter into prepared pan, sprinkle with 1/3 of the walnut mixture. repeat layers two more times.
• bake at 350 degrees f (175 degrees c) for 70 minutes or until center is done. let cake cool in pan for 10 minutes then remove pan and let cake continue cooling on a wire rack.

caley's classic zucchini bread

Ingredients

• Servings: 2
• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 1 tablespoon vanilla extract
• 2 cups grated zucchini
• 2 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat an oven to 350 degrees f (175 degrees c). prepare 2 8x4-inch loaf pans with cooking spray.
• beat the eggs in a mixing bowl with an electric mixer until frothy. slowly add the sugar while continually beating. stir the vegetable oil and vanilla into the egg mixture; continue beating until the mixture is thick. add the zucchini to the mixture and stir.
• mix the flour, cinnamon, baking soda, baking powder, and salt together in a separate bowl; pour into the wet mixture and stir until just combined. add the chopped walnuts and stir. divide the batter between the two prepared loaf pans.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. cool in the pans for 10 minutes before loosening the edges with a knife and removing to cool completely on a wire rack.

Sugarless Bars

Ingredients

• Servings: 20
• 1/2 cup pitted dates
• 1/2 cup pitted prunes
• 1/2 cup chopped raisins
• 1 cup water
• 1/2 cup margarine
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Recipe

• cut dates and prunes into small pieces. boil dates, prunes, raisins, and water for 5 minutes. add margarine. mix and set aside to cool.
• preheat oven to 350 degrees f (180 degrees c).
• mix the eggs, vanilla and nuts. add to the fruit mixture. sift the flour, baking soda and salt and add to the fruit mixture. (if you want a spicy bar add 1/2 tsp. cinnamon and 1/4 tsp. nutmeg to the flour.)
• spread in 7 x 11 inch pan and bake for 25-30 minutes.

refrigerator nut rolls

Ingredients

• Servings: 150
• 2 (.25 ounce) packages active dry yeast
• 1/2 cup warm water
• 1/2 teaspoon white sugar
• 2 cups margarine, melted
• 1 (12 fluid ounce) can evaporated milk
• 1 cup sour cream
• 6 egg yolks
• 10 cups all-purpose flour
• 6 tablespoons white sugar
• 1 teaspoon salt
• 1 pinch salt
• 6 egg whites
• 1 cup white sugar
• 4 pounds ground walnuts
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 tablespoon confectioners' sugar for dusting

Recipe

Preparation Time: 20 mins Cook Time: 21 mins Ready Time: 45 mins


• in a small bowl, dissolve yeast in warm water with 1/2 teaspoon of sugar. let sit until creamy; about 10 minutes.
• in a large bowl, mix together melted margarine, evaporated milk, sour cream and yeast mixture. stir in the egg yolks. combine the flour, salt and 6 tablespoons sugar; stir into the wet mixture, then knead until the dough no longer sticks to your hands. cover dough and refrigerate overnight.
• to make the filling, beat egg whites until soft peaks form. mix in sugar, ground walnuts and vanilla. stir in milk 1 tablespoon at a time until filling reaches a spreadable consistency.
• preheat oven to 350 degrees f (175 degrees c).
• cut dough into baseball sized portions. dust a clean dry surface with confectioners' sugar. roll the dough out to 1/4 to 1/8 inch in thickness. spread with filling, then cut into 16 wedges like a pizza. roll up wedges from the outside into the point. brush with remaining milk and place 1 inch apart on a cookie sheet.
• bake for 18 to 21 minutes in the preheated oven, until golden brown.

old fashioned oatmeal cookies

Ingredients

• Servings: 6
• 1 cup raisins
• 1 cup water
• 3/4 cup shortening
• 1 1/2 cups white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cloves
• 2 cups rolled oats
• 1/2 cup chopped walnuts

Recipe

• simmer raisins and water over medium heat until raisins are plump, about 15 minutes. drain raisins, reserving the liquid. add enough water to reserved liquid to measure 1/2 cup.
• preheat oven to 400 degrees f.
• mix the shortening, sugar, eggs and vanilla thoroughly. stir in reserved liquid.
• blend in the remaining ingredients.
• drop by rounded teaspoons about 2 inches apart ungreased baking sheets. bake 8 to 10 minutes or until light brown.

Run For The Roses Pie Iii

Ingredients

• Servings: 1
• 1/2 cup butter, melted
• 3/4 cup white sugar
• 1/2 cup all-purpose flour
• 2 eggs
• 1 tablespoon bourbon
• 3/4 cup semisweet chocolate chips
• 1 cup chopped walnuts
• 1 prepared 8 inch pie crust

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c.) spread chocolate chips and nuts in bottom of pie shell.
• in a mixing bowl, cream butter or margarine and sugar together. mix in flour. beat the eggs slightly, and mix into the creamed mixture. stir in bourbon. pour filling into pie shell (over chips and nuts).
• bake at 350 degrees f (175 degrees c) for 30 to 40 minutes.

caley's classic zucchini bread

Ingredients

• Servings: 2
• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 1 tablespoon vanilla extract
• 2 cups grated zucchini
• 2 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat an oven to 350 degrees f (175 degrees c). prepare 2 8x4-inch loaf pans with cooking spray.
• beat the eggs in a mixing bowl with an electric mixer until frothy. slowly add the sugar while continually beating. stir the vegetable oil and vanilla into the egg mixture; continue beating until the mixture is thick. add the zucchini to the mixture and stir.
• mix the flour, cinnamon, baking soda, baking powder, and salt together in a separate bowl; pour into the wet mixture and stir until just combined. add the chopped walnuts and stir. divide the batter between the two prepared loaf pans.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. cool in the pans for 10 minutes before loosening the edges with a knife and removing to cool completely on a wire rack.

fig bars ii

Ingredients

• Servings: 42
• 1 cup white sugar
• 3 eggs
• 7/8 cup all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1 teaspoon vanilla extract
• 2 cups chopped dried figs
• 1 cup chopped walnuts
• 1 cup confectioners' sugar for rolling

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 325 degrees f (165 degrees c). grease and flour a 9x13 inch baking pan.
• in a large bowl, beat eggs and sugar until thick and pale. sift together the flour, baking powder, salt, cloves, cinnamon and allspice; blend into the egg mixture along with the vanilla. finally fold in the chopped figs and walnuts. pour the batter into the prepared pan and spread evenly.
• bake for 20 to 25 minutes in the preheated oven, until lightly toasted. when cool, cut into squares and roll the squares in confectioners' sugar.

Maple Zucchini Bread

Ingredients

• Servings: 2
• 3 eggs
• 1 cup vegetable oil
• 1 cup packed brown sugar
• 1 cup white sugar
• 3 teaspoons maple flavored extract
• 2 1/2 cups all-purpose flour
• 1/2 cup wheat germ
• 2 teaspoons baking soda
• 2 teaspoons salt
• 1/2 teaspoon baking powder
• 2 cups grated zucchini
• 1 cup chopped walnuts

Recipe

• in a mixing bowl, beat the 3 eggs; add oil, sugars and flavoring, mixing until foamy. blend in the flour, wheat germ, baking powder, soda, and salt. stir in zucchini and nuts. pour batter into 2 greased bread pans
• bake at 325 degrees f (165 degrees c) for 1 hour. cool.

Strawberry Nut Muffins

Ingredients

• Servings: 12
• 2 cups all-purpose flour
• 1 cup white sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3 eggs
• 1 cup vegetable oil
• 1 cup chopped fresh strawberries
• 1 cup chopped walnuts

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour 2 muffin pans, or use paper liners.
• in a large bowl, combine flour, sugar, baking soda, salt, cinnamon and nutmeg. make a well in the center, and pour in eggs and oil. mix well, then fold in strawberries and walnuts. fill muffin cups 2/3 to 3/4 full.
• bake in the preheated oven for 10 to 15 minutes, or until a toothpick inserted into the center comes out clean.

clementine's oatmeal chocolate chip cookies

Ingredients

• Servings: 5
• 12 ounces ghirardelli semi-sweet chocolate chips
• 1 cup butter, softened
• 3/4 cup packed brown sugar
• 1/2 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1 cup unsifted flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 3 cups oats, uncooked
• 1 cup walnuts, chopped

Recipe

• preheat oven to 375 degrees f. in a large bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color (about 4 minutes). add vanilla and egg, and mix on low speed until incorporated. stir flour with baking soda, salt, and spices; add to creamed mixture, mixing well. stir in oats. fold in chocolate chips and walnuts. drop by rounded tablespoon ungreased cookie sheets.
• bake 8 to 9 minutes for a chewy cookie, 10 to 11 minutes for a crisp cookie. cool 1 minute on a cookie sheet; remove to wire cooling racks. store in tightly covered container. makes about 6 dozen 2-inch cookies.

persimmon cookies iii

Ingredients

• Servings: 6
• 1/2 cup shortening
• 1 cup white sugar
• 1 egg
• 1 cup persimmon pulp
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup raisins
• 1/2 cup chopped walnuts

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 32 mins


• preheat oven to 350 degrees f (175 degrees c). grease cookie sheets.
• in a large bowl, cream together the shortening and sugar. beat in the egg and persimmon pulp. combine the flour, baking soda, cinnamon, cloves and salt; stir into the persimmon mixture. fold in raisins and walnuts. drop by teaspoonfuls 2 inches apart the prepared cookie sheets.
• bake for 12 to 15 minutes in the preheated oven, or until edges are firm. let cool on the cookie sheets for 1 minute before removing to wire racks to cool completely.

caley's classic zucchini bread

Ingredients

• Servings: 2
• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 1 tablespoon vanilla extract
• 2 cups grated zucchini
• 2 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat an oven to 350 degrees f (175 degrees c). prepare 2 8x4-inch loaf pans with cooking spray.
• beat the eggs in a mixing bowl with an electric mixer until frothy. slowly add the sugar while continually beating. stir the vegetable oil and vanilla into the egg mixture; continue beating until the mixture is thick. add the zucchini to the mixture and stir.
• mix the flour, cinnamon, baking soda, baking powder, and salt together in a separate bowl; pour into the wet mixture and stir until just combined. add the chopped walnuts and stir. divide the batter between the two prepared loaf pans.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. cool in the pans for 10 minutes before loosening the edges with a knife and removing to cool completely on a wire rack.

lebkuchen iv

Ingredients

• Servings: 6
• 1/2 cup honey
• 1/2 cup molasses
• 3/4 cup packed brown sugar
• 1 egg
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 2 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1 teaspoon ground allspice
• 1/2 cup chopped walnuts
• 1/2 cup chopped candied citron
• 1 cup white sugar
• 1/2 cup water
• 1/4 cup confectioners' sugar

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 8 hrs 40 mins


• in a small saucepan over medium heat, stir together honey and molasses. bring to a boil and remove from heat. stir in the brown sugar, egg, lemon juice and lemon zest until well blended. set aside. in a large bowl, mix together the flour, baking soda, cinnamon, cloves, nutmeg and allspice. stir the ingredients from the pan into the bowl and blend well. mix in the walnuts and candied citron. cover the dough and chill for several hours or overnight.
• preheat the oven to 400 degrees f (200 degrees c). grease cookie sheets.
• using a small amount of dough at a time, roll out to 1/4 inch thickness on a floured surface. cut into small rectangles. place the rectangles 1 inch apart the prepared baking sheets.
• bake for 10 to 12 minutes in the preheated oven, until firm. brush with glaze while hot from the oven. to make the glaze: combine the 1 cup of sugar with water in a small saucepan over medium heat. heat to between 234 and 240 degrees f (112 to 116 degrees c), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. remove from heat and stir in confectioners' sugar until smooth. brush over hot cookies.

Carrot Zucchini Bread

Ingredients

• Servings: 2
• 3 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 eggs, lightly beaten
• 1 1/2 cups buttermilk
• 2 tablespoons butter, melted
• 1/2 cup packed brown sugar
• 1 cup shredded zucchini
• 1 cup shredded carrot
• orange, zested
• lemon, zested
• 1/2 cup chopped walnuts

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 2 hrs 30 mins


• preheat oven to 350 degrees f (175 degrees c). grease two 9x5-inch loaf pans. sift together the flour, baking powder, baking soda, salt, and cinnamon; set aside.
• combine the eggs, buttermilk, and melted butter in a mixing bowl. stir in the brown sugar. add the zucchini, carrots, and orange and lemon zests.
• stir the dry ingredients to the wet ingredients and stir gently until just combined. fold in the walnuts.
• pour batter into prepared loaf pans. bake at 350 degrees f (175 degrees c) for 60 to 75 minutes, or until a toothpick inserted into the center of the loaf comes out clean. cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

Mom's Pineapple-zucchini Bread

Ingredients

• Servings: 2
• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon ground nutmeg
• 3 eggs
• 2 cups sugar
• 1/2 cup buttermilk
• 3/4 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 cups coarsely shredded zucchini
• 1 cup shredded carrots
• 1 (8 ounce) can crushed pineapple, well drained
• 1 cup finely chopped walnuts
• 1 cup raisins

Recipe

Preparation Time: 40 mins Cook Time: 50 mins Ready Time: 3 hrs 30 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour two 9x5 inch loaf pans. whisk together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg in a bowl; set aside.
• beat the eggs together with the sugar, buttermilk, vegetable oil, and vanilla extract in a bowl until smooth. stir in the dry mixture until just moistened, then fold in the zucchini, carrots, pineapple, walnuts, and raisins until evenly combined. divide the batter between the prepared loaf pans.
• bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, about 50 minutes. cool in the pans for 10 minutes, then remove and finish cooling on a wire rack before slicing.

Lemon Green Beans With Walnuts

Ingredients

• Servings: 4
• 1/2 cup chopped walnuts
• 1 pound green beans, trimmed and cut into 2 inch pieces
• 2 1/2 tablespoons unsalted butter, melted
• 1 lemon, juiced and zested
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat oven to 375 degrees f (190 degrees c). arrange nuts in a single layer on a baking sheet. toast in the preheated oven until lightly browned, approximately 5 to 10 minutes.
• place green beans in a steamer over 1 inch of boiling water, and cover. steam for 8 to 10 minutes, or until tender, but still bright green.
• place cooked beans in a large bowl, and toss with butter, lemon juice, and lemon zest. season with salt and pepper. transfer beans to a serving dish, and sprinkle with toasted walnuts. serve immediately.

oatmeal date cookies

Ingredients

• Servings: 4
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup packed brown sugar
• 1 cup shortening
• 3 eggs
• 1/2 cup white sugar
• 1 teaspoon vanilla extract
• 2 cups quick cooking oats
• 1 cup dates, pitted and chopped
• 1/2 cup chopped walnuts

Recipe

• preheat oven to 375 degrees f and grease cookie sheets.
• in separate bowl, sift together flour, baking powder, baking soda and salt. set aside.
• in a large bowl, cream together shortening and both sugars until light and fluffy, using electric mixer at medium speed.
• add eggs, one at a time, beating well after each. blend in vanilla.
• gradually add dry ingredients to creamed mixture, mixing well with spoon.
• stir in oats, dates and walnuts.
• drop dough by teaspoonfuls, about 2 inches apart, on cookie sheet.
• bake for 8 minutes or until lightly browned. remove from cookie sheets to cool on racks.

No-bake Cranberry Sauce Pie

Ingredients

• Servings: 8
• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon margarine
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar
• 1 (9 inch) prepared graham cracker crust
• 1 (3 ounce) package raspberry flavored jell-o® mix
• 1 cup boiling water
• 1 (14.5 ounce) can whole berry cranberry sauce
• 1/3 cup chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 3 hrs 25 mins


• beat the cream cheese, margarine, and vanilla extract together in a mixing bowl until smooth and fluffy. sift in the confectioner's sugar and mix until thoroughly blended. spread evenly over the bottom of the graham cracker pie crust.
• whisk the gelatin and boiling water together in a small bowl until dissolved. stir in the cranberry sauce and walnuts. pour over the cream cheese layer in the pie crust. refrigerate until set, 3 to 4 hours. serve chilled.

Soda Cracker Cookies

Ingredients

• Servings: 3
• 35 soda crackers
• 1 cup butter
• 1 cup semisweet chocolate chips
• 3/4 cup finely chopped walnuts
• 1 cup packed brown sugar

Recipe

• preheat oven to 375 degrees f (190 degrees c). line a 15 x 10 inch baking pan with foil and grease it well. line the pan with soda crackers.
• in a medium saucepan, melt the butter. add the brown sugar and cook stirring it until it dissolves. bring to a boil and cook about 3 minutes, stirring constantly. immediately pour mixture over the soda crackers.
• bake for 3 to 5 minutes or until the mixture starts to bubble. spread the chocolate chips over the hot cookies. let set for a minute. spread the chocolate evenly. sprinkle with nuts. let cool, then cut into bars.

Lemon Zucchini Bars

Ingredients

• Servings: 2
• 1 1/4 cups white sugar
• 1 cup vegetable oil
• 3 eggs
• 2 teaspoons lemon zest
• 1/4 cup fresh lemon juice
• 1 3/4 cups grated zucchini
• 2 cups all-purpose flour
• 1/4 teaspoon baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup chopped walnuts
• 1/3 cup confectioners' sugar for decoration

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking pan.
• in a large bowl, combine sugar, oil, eggs, lemon rind, and lemon juice; mix well. stir in shredded zucchini.
• in another bowl, combine flour, baking powder, baking soda, and salt. gradually add this mixture to the zucchini mixture. stir until thoroughly combined; mix in the walnuts.
• pour batter into prepared pan and bake until a tester inserted in the center comes out clean, 35 to 45 minutes. cool. sprinkle cake with sifted confectioners' sugar and cut into bars.
• sprinkle top with sifted confectioners' sugar and cut into bars.

Carrot Spice And Walnut Pie

Ingredients

• Servings: 1
• 1 (9 inch) deep dish pastry shell, partially baked
• 1 pound baby carrots
• 1/3 cup honey
• 2 eggs
• 5 tablespoons unsalted butter, softened
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 1/2 cup finely chopped walnuts
• 1/2 cup packed brown sugar
• 1/2 cup white sugar

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• steam carrots until soft but not mushy. cool slightly.
• place carrots in food processor and puree until smooth. add honey, eggs, butter or margarine, salt, cinnamon, nutmeg, vanilla, and walnuts. blend until smooth. pour mixture into a large bowl.
• in a separate bowl combine brown sugar and white sugar, mixing well to get all lumps out. fold sugar mixture gradually into carrot mixture until well incorporated. pour mixture into partially baked pie shell.
• bake in preheated oven for 60 to 70 minutes, until toothpick inserted in center comes out clean. serve pie warm or cold. refrigerate any leftovers.

Chocolate Chiffon Squares

Ingredients

• Servings: 1
• 1/2 cup butter
• 1 cup white sugar
• 4 eggs
• 1 cup all-purpose flour
• 1 (16 ounce) can chocolate syrup
• 1 1/2 cups white sugar
• 1/3 cup evaporated milk
• 1/2 cup butter
• 1/2 cup semisweet chocolate chips
• 1/2 cup chopped walnuts

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour a 10 x15 inch jellyroll pan.
• in a medium bowl, cream together the sugar and butter. beat in the eggs, one at a time, then stir in the flour. finally, stir in the chocolate syrup until well blended. spread evenly into the prepared pan.
• bake for 25 to 30 minutes in the preheated oven. while the cake is baking, you should prepare the icing.
• in a medium saucepan, combine the sugar, evaporated milk, and butter. bring to a boil over medium heat, stirring occasionally. boil for 1 minute. remove from the heat and stir in the chocolate chips until mixture is smooth and chips are melted. when the cake comes out of the oven pour the hot icing over the hot cake. sprinkle the nuts over the top. when cake is cool, cut into 2 inch squares.

Sour Cream Coffee Cake Ii

Ingredients

• Servings: 1
• 1 cup white sugar
• 1 cup butter, softened
• 3 eggs
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 cup sour cream
• 1 cup chopped walnuts
• 3/4 cup white sugar
• 2 teaspoons ground cinnamon

Recipe

• preheat oven to 350 degrees f (175 degrees c). lightly grease one 8x12 inch pan.
• in a large bowl, cream together 1 cup of the white sugar with 1 cup butter. add the eggs and beat well. mix in the flour, baking soda, baking powder, and sour cream, stir until just combined.
• pour 1/2 of the batter into the prepared pan then sprinkle with 3/4 of the filling. pour the remaining cake batter on top and sprinkle top with the remaining filling. bake at 350 degrees f (175 degrees c) for 40 minutes.
• to make filling: combine chopped nuts, ground cinnamon, and 3/4 cup white sugar and mix well.

ice cream sundae pie

Ingredients

• Servings: 1
• 1 cup finely crushed chocolate wafers
• 1/2 cup finely chopped walnuts
• 1/4 cup butter, softened
• 1 cup heavy cream
• 2 tablespoons confectioners' sugar
• 1 quart vanilla ice cream, softened
• 1 (10 ounce) package frozen sweetened strawberries, thawed
• 1/4 cup walnut halves

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• preheat oven to 375 degrees f (190 degrees c).
• in a medium bowl, mix together chocolate wafer crumbs, chopped walnuts, and softened butter until thoroughly combined. press mixture firmly into bottom and sides of a 9 inch pie pan. bake in preheated oven for 7 minutes. refrigerate until well chilled.
• in a medium bowl, whip together whipping cream and confectioners' sugar until soft peaks form. spread half of ice cream into bottom of crust. cover with strawberries, then cover strawberries with remaining ice cream. spread whipped cream over ice cream, and garnish with walnut halves. freeze for 2 hours before serving. allow to stand at room temperature for 10 minutes before slicing.

caley's classic zucchini bread

Ingredients

• Servings: 2
• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 1 tablespoon vanilla extract
• 2 cups grated zucchini
• 2 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat an oven to 350 degrees f (175 degrees c). prepare 2 8x4-inch loaf pans with cooking spray.
• beat the eggs in a mixing bowl with an electric mixer until frothy. slowly add the sugar while continually beating. stir the vegetable oil and vanilla into the egg mixture; continue beating until the mixture is thick. add the zucchini to the mixture and stir.
• mix the flour, cinnamon, baking soda, baking powder, and salt together in a separate bowl; pour into the wet mixture and stir until just combined. add the chopped walnuts and stir. divide the batter between the two prepared loaf pans.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. cool in the pans for 10 minutes before loosening the edges with a knife and removing to cool completely on a wire rack.

caley's classic zucchini bread

Ingredients

• Servings: 2
• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 1 tablespoon vanilla extract
• 2 cups grated zucchini
• 2 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat an oven to 350 degrees f (175 degrees c). prepare 2 8x4-inch loaf pans with cooking spray.
• beat the eggs in a mixing bowl with an electric mixer until frothy. slowly add the sugar while continually beating. stir the vegetable oil and vanilla into the egg mixture; continue beating until the mixture is thick. add the zucchini to the mixture and stir.
• mix the flour, cinnamon, baking soda, baking powder, and salt together in a separate bowl; pour into the wet mixture and stir until just combined. add the chopped walnuts and stir. divide the batter between the two prepared loaf pans.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. cool in the pans for 10 minutes before loosening the edges with a knife and removing to cool completely on a wire rack.

Zucchini Cake Ii

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/4 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs, lightly beaten
• 1 cup vegetable oil
• 1 1/2 cups white sugar
• 2 cups grated zucchini
• 2 teaspoons vanilla extract
• 1 cup chopped walnuts

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease one 13x9-inch baking pan.
• combine the flour, baking soda, salt, baking powder, and cinnamon in a bowl and set aside. in a separate bowl, mix the eggs, oil, sugar, grated zucchini, and vanilla. add the flour mixture to the zucchini mixture and stir until just combined. stir in the chopped nuts. pour the batter into the prepared pan.
• bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

apple cheese quick bread

Ingredients

• Servings: 1
• 1/2 cup butter, softened
• 1/3 cup white sugar
• 1/3 cup honey
• 2 eggs
• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 granny smith apples - peeled, cored and shredded
• 4 ounces swiss cheese, shredded
• 1/2 cup chopped walnuts

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x5 inch loaf pan.
• in a large bowl, cream together the butter and sugar until light and fluffy. beat in the honey and eggs. in a separate bowl, sift together the whole wheat flour, all-purpose flour, baking powder, soda and salt. add the flour mixture to the butter and egg mixture; mix until combined. fold in the apple, cheese and walnuts. spoon batter into prepared pan.
• bake at 350 degrees f (175 degrees c) for 50 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. turn the loaf out a wire rack and let cool completely.

Fresh Strawberry Almond Pie

Ingredients

• Servings: 1
• 1 1/2 cups crushed pecan shortbread cookies
• 1/4 cup blanched slivered almonds
• 1/3 cup butter, melted
• 6 cups fresh strawberries, hulled
• 1 cup white sugar
• 3 tablespoons cornstarch
• 1/3 cup water
• 1/4 teaspoon salt
• 1/2 teaspoon almond extract

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in small bowl, stir together all crust ingredients. press on bottom and up sides of a 9-inch pie plate. bake for 8 minutes. cool completely.
• mash enough strawberries to equal 1 cup. in 2-quart saucepan, combine sugar and cornstarch. stir in mashed berries and water. cook over medium heat, stirring constantly, until mixture thickens and comes to a full boil (8 to 15 minutes). boil 1 minute; remove from heat.
• stir in salt and almond extract; cool 10 minutes. fill baked crust with remaining fresh strawberries; pour cooked mixture over fresh berries. refrigerate at least 3 hours. garnish with whipped cream and walnuts if desired.