Carrot And Walnut Cake

Ingredients

• Servings: 1
• 3 cups all-purpose flour
• 1 cup vegetable oil
• 1 1/2 cups confectioners' sugar
• 1 cup chopped walnuts
• 1 cup grated carrots
• 1 cup milk
• 6 eggs
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 3 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cardamom

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour one 9 or 10 inch tube pan.
• sift the flour, baking soda, and baking powder together and set aside.
• beat the eggs with the ground cinnamon, ground nutmeg, and ground cardamom together for 5 minutes. stir in the confectioner's sugar and mix well. beat in the vegetable oil and continue beating for 5 minutes.
• alternately add the flour mixture and the milk, 1 tablespoon at a time, to the egg mixture. with a spoon stir in the carrots and the walnuts. pour batter into prepared pan.
• bake at 350 degrees f (175 degrees c) for 1 hour. enjoy it with a glass of milk or a cup of tea.

orange oatmeal cake

Ingredients

• Servings: 1
• 1 cup butter, softened
• 1/2 cup packed brown sugar
• 1/2 cup white sugar
• 1 egg
• 1/2 cup orange juice
• 2 teaspoons vanilla extract
• 1 tablespoon orange zest
• 1 1/2 cups all-purpose flour
• 3/4 cup rolled oats
• 1/4 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon baking powder
• 1/2 cup chopped walnuts

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour one 9x13 inch baking pan.
• in a large bowl, cream the butter or margarine with the white sugar and the brown sugar. beat in the egg, then the orange juice, vanilla, and grated orange rind.
• in another bowl, stir together the flour, oats, salt, ginger, and baking powder. beat into the orange mixture and then stir in the nuts. pour batter into the prepared pan.
• bake at 350 degrees f (175 degrees c) for 40 minutes, or until cake tests done. transfer to a cooling rack and allow cake to cool. makes 10 to 16 servings.

Plum Bread

Ingredients

• Servings: 1
• 1 cup vegetable oil
• 3 eggs
• 2 (6 ounce) jars plum baby food
• 2 cups white sugar
• 1 teaspoon red food coloring
• 2 cups all-purpose flour
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup chopped walnuts
• 1 cup confectioners' sugar
• 2 1/2 tablespoons lemon juice

Recipe

• in a large bowl, mix together vegetable oil, white sugar, eggs, baby food, and food coloring.
• in separate bowl, mix together flour, cloves, cinnamon, nutmeg, salt, baking soda and nuts.
• mix wet and dry ingredients together.
• place in greased and floured bundt pan, (you can also use cooking spray).
• bake at 350 degrees f (175 degrees c) for 50-60 minutes or until it tests done.
• remove from oven to cool 10 minutes in pan. remove and place on cooling rack.
• while cooling, combine confectioners' sugar and lemon juice.
• brush over top while cake is still hot.

swiss cheesecake

Ingredients

• Servings: 1
• crust:
• 1 1/4 cups graham cracker crumbs
• 1/3 cup white sugar
• 1/4 cup ground walnuts
• 1 teaspoon ground cinnamon
• 6 tablespoons melted butter
• filling:
• 2 cups cottage cheese
• 1 (8 ounce) package cream cheese, softened
• 8 ounces finely shredded swiss cheese
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/4 teaspoon salt
• 6 eggs, separated
• 1/3 cup all-purpose flour
• topping:
• 2 pears - peeled, cored and sliced
• 3/4 cup currant jelly

Recipe

Preparation Time: 45 mins Cook Time: 1 hr

Ready Time: 3 hrs 45 mins


• for crust, combine graham cracker crumbs, 1/3 cup sugar, ground walnuts, cinnamon, and melted butter. press bottom and part way up the sides of a 9-inch springform pan. chill crust while preparing filling.
• preheat oven to 350 degrees f (175 degrees c).
• beat cottage cheese in small mixing bowl with an electric mixer on high speed until almost smooth, about 5 minutes; set aside. beat cream cheese in large mixing bowl until light and fluffy. on medium speed, beat in swiss cheese and cottage cheese until well-blended, about 3 minutes. mix in 1 cup sugar, vanilla, almond extract, and salt. beat in egg yolks, one at a time, beating well after each addition. gradually blend in flour.
• wash egg beaters well, so no trace of batter remains. in a separate bowl, beat egg whites until medium-stiff peaks form. lift the beater straight up: the tip of the peak formed by the egg whites should curl over slightly. fold 1/3 of the egg white mixture into the cheesecake batter to lighten; fold in remaining egg whites. pour batter into prepared crust.
• bake in preheated oven until center is set and doesn't jiggle when pan is shaken gently, 60 to 65 minutes.
• turn oven heat off. open oven door and let cheesecake cool in oven. it is normal for the cake to sink slightly in center. refrigerate several hours or overnight.
• place cake on serving plate; carefully remove sides of pan.
• for glaze, place pear slices in a decorative pattern on top of cheesecake. heat currant jelly in small saucepan over low heat, stirring constantly, until melted. spoon small amount over pear slices until all slices are coated; reserve remaining jelly. refrigerate glazed cake at least one hour. to serve, reheat jelly and spoon a small amount over each slice of cheesecake.

Applesauce -raisin Cake

Ingredients

• Servings: 1
• 1/2 cup golden raisins
• 1/2 cup raisins
• 1/3 cup dark
• 1/2 cup butter, softened
• 1 cup white sugar
• 2 eggs
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 tablespoon cornstarch
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 tablespoon unsweetened cocoa powder
• 1/2 cup chopped walnuts
• 1 1/2 cups applesauce

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 1 hr 50 mins


• place all the raisins in a small bowl with the and let sit overnight or at least 4 hours.
• preheat oven to 375 degrees f (190 degrees c). grease and flour a 9x13-inch baking pan.
• in a large bowl, beat butter and sugar with an electric mixer until light and fluffy. beat in the eggs one at a time; mix in applesauce.
• in another bowl, stir together the flours, cornstarch, baking soda, cinnamon, nutmeg, salt, and cocoa. gradually add flour into the batter, mixing until fully incorporated. stir in the raisins, along with any that was not absorbed, and the walnuts. turn batter into the prepared pan.
• bake in preheated oven until a tester inserted in the middle of the cake comes out clean, about 25 minutes. cool on wire rack.

karla's nutty turkey cranwich

Ingredients

• Servings: 1
• 2 slices honey whole wheat bread, toasted
• 1 tablespoon mayonnaise
• 2 slices of smoked turkey breast
• 1 tablespoon whole berry cranberry sauce
• 1 tablespoon chopped walnuts
• 1 lettuce leaf

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• spread one side of each toast piece with mayonnaise. place smoked turkey breast slices one piece of toast and spread turkey with cranberry sauce; sprinkle with walnuts. top with lettuce leaf and the remaining toast to make a sandwich.

Carrot Cake With Cream Cheese Icing From Egg Farmers Of Ontario

Ingredients

• Servings: 1
• cake:
• 2 cups granulated sugar
• 4 eggs
• 1 1/4 cups vegetable oil
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 (14 ounce) can crushed pineapple, well drained
• 3 cups grated carrots
• 1 cup chopped walnuts
• 1 cup raisins
• icing:
• 1/2 (250 g) package cream cheese, softened
• 3 tablespoons butter, softened
• 1 teaspoon vanilla
• 2 cups icing sugar
• milk

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 25 mins


• cake: combine sugar, eggs, oil and vanilla in a large bowl; beat with an electric mixer until combined. combine flour, baking soda, cinnamon and salt in a medium bowl. add to liquid ingredients; beat until combined. stir in pineapple, carrots, walnuts and raisins. pour batter into a greased 12-cup (3 l) bundt pan or 13 x 9-inch (33 x 23 cm) baking pan. bake in a preheated 350 degrees f (180 degrees c) oven until a cake tester inserted in the centre comes out clean (about 60 to 65 minutes for bundt pan or 45 to 50 minutes for 13 x 9-inch (33 x 23 cm) baking pan). let cake cool before icing.
• icing: combine cream cheese, butter, vanilla and icing sugar in a bowl. beat with an electric mixer until smooth. thin with a little milk, adding 1 tbsp for spreading or about 4 tbsp (60 ml) for drizzling over cake.

Old Fashioned Kentucky Nut Cake

Ingredients

• Servings: 1
• 2/3 cup shortening
• 2/3 cup white sugar
• 3 eggs
• 2 2/3 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 1/3 cups chopped walnuts

Recipe

• sift together flour, salt, and baking powder.
• in a large bowl, cream shortening and sugar until fluffy. beat in eggs one at a time. combine milk and vanilla, and add alternately with flour mixture to egg mixture. fold in nuts. pour into a greased and floured 9 x 13 inch cake pan.
• bake at 350 degrees f (175 degrees c) for 35 to 40 minutes. cool on a wire rack.

Katrina's Banana Cake

Ingredients

• Servings: 1
• 1 cup shortening
• 1 cup white sugar
• 2 eggs
• 2 cups cake flour
• 1/2 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 cup evaporated milk
• 1 cup mashed bananas
• 1/3 cup chopped walnuts

Recipe

• preheat oven to 375 degrees f (175 degrees c). grease one 9 or 10 inch tube pan.
• cream shortening until light and fluffy. add sugar gradually. blend in eggs one at a time, beating well after each addition.
• sift together flour, baking powder, baking soda and salt.
• add vanilla to the evaporated milk. alternately add flour mixture and liquid ingredients to cream mixture. blend in mashed bananas and chopped nuts. pour batter into the prepared pan.
• bake at 375 degrees f (190 degrees c) for 45 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.

Jan Hagel Cookies

Ingredients

• Servings: 2
• 1 cup butter
• 1 cup white sugar
• 2 cups all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1 egg yolk
• 1 egg white
• 1/2 cup finely chopped walnuts

Recipe

• cream the butter and sugar. add the egg yolk and beat thoroughly. (this should be very creamy.) add the flour and cinnamon and mix well.
• spread thinly on 1 1/2 cookie sheets. press down mixture with fingers, then score with a fork. brush on a film of egg white mixed with a little water. sprinkle the nuts over the top.
• bake 1/2 hour at 300 degrees f (150 degrees c). remove from oven and cut into squares or oblongs. when cold, remove from cookie sheet.

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.

Banana Walnut Bread

Ingredients

• Servings: 1
• 1 1/4 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons argo® baking powder
• 1/4 teaspoon salt
• 1 egg
• 3/4 cup mashed bananas
• 1/2 cup mazola® corn oil
• 1/2 teaspoon spice islands® pure vanilla extract
• 1/2 cup chopped walnuts
• as needed mazola(r) pure no-stick canola or butter flavored cooking spray (optional)

Recipe

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


• preheat oven to 350 degrees f. combine flour, sugar, baking powder and salt in a medium mixing bowl. whisk together egg, bananas, oil and vanilla. add to flour mixture and stir until flour is moistened. fold in walnuts. spray 8-1/2 x 4-1/2 loaf pan with cooking spray. pour batter into prepared loaf pan.
• bake for 35 to 40 minutes or until puffed and golden brown. a wooden pick inserted in the center should come out clean. transfer loaf pan to a rack to cool for 10 minutes before turning out of pan. serve warm or store in an air-tight container.

raspberry and apricot rugelach

Ingredients

• Servings: 4
• 1 cup butter, softened
• 1 (8 ounce) package cream cheese, softened
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 cups all-purpose flour
• 3/4 cup white sugar
• 1 cup chopped walnuts
• 3/4 cup dried apricots, chopped
• 1/4 cup packed brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/2 cup seedless raspberry preserves
• 1 tablespoon milk

Recipe

• in large bowl, with mixer at low speed, beat margarine or butter with cream cheese until blended and smooth. beat in vanilla extract, salt, 1 cup flour, and 1/4 cup sugar until blended.
• with spoon, stir in remaining flour. divide dough into 4 equal pieces. wrap each with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
• to prepare filling: in medium bowl, with spoon, stir walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons white sugar, and 1/2 teaspoon cinnamon until well mixed.
• line 2 large baking sheets with foil and grease foil.
• on lightly floured surface, with floured rolling pin, roll 1 piece of chilled dough into a 9-inch round, keeping remaining dough refrigerated. spread dough with 2 tablespoons raspberry preserves. sprinkle with about 1/2 cup apricot filling; gently press filling dough. with pastry wheel or sharp knife, cut dough into 12 equal wedges. starting at curved edge, roll up each wedge, jelly-roll fashion. place cookies on foil-lined cookie sheet, point-side down, about 1/2 inch apart. repeat with remaining dough, one-fourth at a time.
• preheat oven to 325 degrees f (165 degrees c).
• in cup, mix remaining 2 tablespoons sugar with 1 teaspoon cinnamon. with pastry brush, brush rugelach with milk. sprinkle with cinnamon-sugar.
• bake rugelach at 325 degrees f (165 degrees c) on 2 oven racks about 30 to 35 minutes until golden, rotating cookie sheets between upper and lower racks halfway through baking time. immediately remove rugelach to wire racks to cool. store in tightly covered container.

Chocolate Applesauce Cake Ii

Ingredients

• Servings: 1
• 1 (16 ounce) jar applesauce
• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup butter, melted
• 3 eggs
• 1 (1 ounce) square unsweetened chocolate, melted
• 2 tablespoons vanilla extract
• 2 1/2 cups buttermilk baking mix
• 1/2 teaspoon ground cinnamon
• 3/4 cup chopped walnuts
• 1 (16 ounce) package prepared chocolate frosting

Recipe

• preheat oven to 325 degrees f (165 degrees c). grease a 10x15 inch baking pan.
• in a large mixing bowl, combine the applesauce, sweetened condensed milk, butter or margarine, eggs, melted chocolate, and vanilla extract. add the baking mix and cinnamon, and mix well. stir in nuts. pour batter into prepared pan.
• bake for 25 to 30 minutes, or until a wooden pick inserted near the center comes out clean. frost when cool.

Grandma's Raspberry Bars

Ingredients

• Servings: 2
• 3/4 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup raspberry jam
• 1 1/2 cups rolled oats
• 1/2 cup chopped walnuts

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking dish.
• in a medium bowl combine butter, white sugar, brown sugar, flour, baking powder and salt; mix well. spread 2/3 of mixture into prepared pan.
• spread jam over mixture.
• combine remaining mixture with oats and walnuts; sprinkle over jam layer.
• bake in preheated oven for 30 minutes.

Cake Ii

Ingredients

• Servings: 1
• 2/3 cup butter
• 2 eggs
• 3 cups all-purpose flour
• 1 teaspoon salt
• 3/4 cup buttermilk
• 8 ounces cherries, pitted and halved
• 2 cups white sugar
• 2 (1 ounce) squares unsweetened chocolate, melted
• 2 teaspoons baking soda
• 1 cup
• 1/4 cup cherry juice
• 1 cup chopped walnuts
• 2/3 cup butter
• 1 egg
• 4 (1 ounce) squares unsweetened chocolate, melted
• 4 cups sifted confectioners' sugar
• 3 tablespoons milk

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan. sift flour, baking soda and salt. set aside.
• in a large bowl, cream 2/3 cup butter and white sugar until light and fluffy. add 2 eggs and 2 squares melted chocolate. add flour mixture alternately with , buttermilk and cherry juice. mix until smooth, then fold in cherries and chopped nuts. pour batter into a 9x13 inch pan.
• bake at 350 degrees f (175 degrees c) for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean.
• to make frosting: in a large bowl, combine 2/3 cup butter, 1 egg, 4 squares melted chocolate, confectioners sugar and milk. beat until smooth. spread on top of cooled cake.

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.

so moist red velvet cake

Ingredients

• Servings: 1
• 1/2 cup shortening
• 1 1/2 cups white sugar
• 2 eggs
• 1 tablespoon cocoa powder
• 1 ounce red food coloring
• 2 1/4 cups self-rising flour
• 1 teaspoon salt
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 tablespoon apple vinegar
• 1 teaspoon baking soda
• 1/2 cup margarine
• 1 (16 ounce) package confectioners' sugar
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 2 hrs 55 mins


• preheat an oven to 350 degrees f (175 degrees c). grease and flour two 10 inch cake pans.
• beat the shortening and white sugar with an electric mixer in a large bowl until light and fluffy. the mixture should be noticeably lighter in color. room-temperature eggs should be added one at a time, allowing each egg to blend into the shortening mixture before adding the next. mix the cocoa and red food coloring in a separate bowl and stir into the shortening mixture. combine the flour and salt. pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. stir in vanilla extract. in another separate bowl, mix the vinegar and baking soda. fold in the vinegar mixture while fizzing; mixing just enough to evenly combine. pour the batter into prepared pan.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack before frosting.
• to make frosting: cream together margarine and confectioner's sugar, then add vanilla extract. beat until light and fluffy. frost cooled cake and sprinkle with walnuts.

Mocha Walnut Cookies

Ingredients

• Servings: 24
• 2 cups semisweet chocolate chips
• 2 tablespoons instant coffee powder
• 2 teaspoons boiling water
• 1 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1/2 cup chopped walnuts

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• melt over hot (not boiling) water 1/2 cup of the chocolate morsels. stir until smooth. cool to room temperature.
• in small cup, dissolve the instant coffee in the 2 teaspoons boiling water. set aside.
• in small bowl, combine flour, baking soda, and salt. set aside.
• in large bowl, combine butter, sugars, and coffee. beat until creamy. add egg and melted morsels. mix well. gradually add flour mixture. stir in remaining 1-1/2 cups chocolate morsels and walnuts. form into walnut-sized balls and place on ungreased cookie sheets.
• bake at 350 degrees f (175 degrees c) for 10-12 minutes. allow to stand 2-3 minutes before removing from cookie sheets.

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.

Mississippi Mud Cake Iv

Ingredients

• Servings: 1
• 1 cup butter or margarine, softened
• 2 cups white sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup chopped walnuts
• 6 cups miniature marshmallows
• 1/2 cup butter or margarine, softened
• 1/3 cup unsweetened cocoa powder
• 3 1/2 cups confectioners' sugar
• 1/2 cup evaporated milk
• 1/8 teaspoon salt
• 1 cup chopped walnuts
• 1 teaspoon vanilla extract

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan. in a medium-size mixing bowl, mix the flour, baking powder, 1/3 cup cocoa powder and 1/4 teaspoon salt together and set aside.
• in a large bowl, cream together 1 cup of butter and 2 cups sugar until light and fluffy. beat in the eggs one at a time, then stir in the 2 teaspoons vanilla. add the flour mixture and mix until combined. finally, fold in 1 cup chopped nuts.
• bake at 350 degrees f (175 degrees c) for 30 minutes, or until a toothpick inserted into the cake comes out clean. remove from oven and spread marshmallows on top. return to oven for 10 minutes or until marshmallow are melted. allow to cool before frosting.
• to make frosting: in a medium mixing bowl, combine 1/2 cup butter, 1/3 cup cocoa, confectioners sugar, evaporated milk, vanilla and pinch of salt. mix until smooth and spread on cake, then sprinkle with 1 cup chopped nuts.

creamy eggnog fudge

Ingredients

• Servings: 1
• 2 cups white sugar
• 3/4 cup butter
• 2/3 cup eggnog
• 2 teaspoons ground nutmeg
• 1 teaspoon ground cinnamon
• 12 ounces white chocolate, chopped
• 1 (7 ounce) jar marshmallow cream
• 1 teaspoon vanilla extract
• 1/4 cup chopped walnuts

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• grease a 9 inch square pan and set aside.
• combine the sugar, butter, eggnog, nutmeg, and cinnamon in a large saucepan. bring to a boil, stirring occasionally to melt the butter. once the mixture reaches a rolling boil, stop stirring, and clip a candy thermometer the pan.
• heat mixture to 235 degrees f (113 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 the pan from the heat and stir in the white chocolate pieces, marshmallow cream, vanilla, and walnuts. beat the mixture with a wooden spoon until fluffy and it starts to lose its gloss. spoon into the prepared pan, spreading evenly. cool completely, then cut into small squares for serving.

Carrot Pineapple Cake Ii

Ingredients

• Servings: 1
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 cup butter
• 1 cup white sugar
• 1 cup light brown sugar
• 3 eggs
• 2 teaspoons vanilla extract
• 1 cup grated carrots
• 1 cup crushed pineapple, drained
• 1 cup coarsely chopped walnuts

Recipe

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

Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9 inch round pan. sift together flour, baking soda, baking powder, cinnamon and salt. set aside.
• in a large bowl, cream together the butter, white sugar and brown sugar until light and fluffy. beat in the eggs one at a time, then stir in the vanilla. beat in the flour mixture, mixing just until incorporated. stir in carrots, pineapple and chopped nuts.
• pour batter into a 9 inch pan. bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool.

mimi's tomato soup cake

Ingredients

• Servings: 1
• 3/4 cup shortening
• 1 1/2 cups white sugar
• 1 (10.75 ounce) can tomato soup
• 3/4 cup water
• 1 teaspoon baking soda
• 3 cups all-purpose flour
• 1/4 teaspoon salt
• 3 teaspoons baking powder
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1 1/2 teaspoons ground nutmeg
• 1 1/2 cups raisins
• 1 1/2 cups chopped walnuts

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 10 inch bundt pan. sift together the flour, salt, baking powder, cinnamon, cloves and nutmeg. set aside.
• in a large bowl, cream together the shortening and sugar until light and fluffy. in a separate bowl, combine tomato soup, water and baking soda. add to creamed mixture alternately with the flour mixture. stir in the raisins and nuts.
• pour batter into a 10 inch bundt or tube pan. bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. cool for 10 minutes in the pan, then turn out a wire rack.

Orange Raisin Cake

Ingredients

• Servings: 1
• 1 large orange
• 1 cup raisins
• 1/3 cup chopped walnuts
• 2 cups all-purpose flour
• 1 cup white sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup milk
• 1/2 cup shortening
• 2 eggs
• 1/3 cup white sugar
• 1 teaspoon ground cinnamon
• 1/4 cup chopped walnuts

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan.
• squeeze the orange and reserve 1/3 cup of the juice. grind the orange peel and pulp, raisins and 1/3 cup walnuts together. set aside.
• in a large bowl, combine flour, sugar, baking soda and salt. add milk, shortening, and eggs. beat for 3 minutes at medium speed. stir in orange-raisin mixture.
• pour batter into prepared pan. bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• for the topping: drizzle reserved 1/3 cup orange juice over warm cake. in a small bowl combine 1/3 cup sugar, 1 teaspoon cinnamon and 1/4 cup walnuts; sprinkle over cake

Bishop's Bread I

Ingredients

• Servings: 1
• 1 egg
• 1/2 cup white sugar
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts
• 1/2 cup candied cherries
• 1/2 cup currants
• 1/2 cup semisweet chocolate chips

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour one 9x5 inch loaf pan.
• beat egg in mixing bowl until frothy. add sugar, oil, and vanilla. beat to blend. mix in buttermilk.
• in another bowl measure the flour, soda, and salt. stir to mix well. add walnuts, cherries, raisins, and chips. mix together. add all at once to liquid batter. stir only until just combined. pour the batter into the prepared pan.
• bake at 350 degrees f (175 degrees c) for 1 hour or until bread tests done. let bread stand for 10 minutes then remove from pan and let cool on a 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.

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.

Fresh Apple Walnut Cake

Ingredients

• Servings: 1
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 apples - peeled, cored and sliced
• 1 cup white sugar
• 1 cup brown sugar
• 1 1/4 cups vegetable oil
• 2 eggs
• 2 teaspoons vanilla extract
• 1 cup chopped walnuts

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan. sift together the flour, baking soda, cinnamon and salt. set aside.
• combine the apples and the white sugar; set aside. in a large bowl, mix together the brown sugar, oil, eggs and vanilla. stir in the apple mixture, then the flour mixture. fold in the walnuts.
• pour batter into prepared pan. bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool.

Great Nana's Secret Ingredient Date Nut Bread

Ingredients

• Servings: 2
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 2 cups white sugar
• 1/4 cup shortening
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1/2 cup chopped walnuts
• 1 1/2 cups chopped pitted dates
• 1 3/4 cups hot brewed coffee (secret ingredient)

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat the oven to 350 degrees f (175 degrees c). grease and flour two 8x4 inch loaf pans, or line with parchment paper.
• sift the flour, baking powder, baking soda and salt into a bowl, and set aside. in a large bowl, mix together the sugar and shortening. beat in the eggs and vanilla. toss the walnuts and dates with the dry ingredients, and stir into the sugar mixture alternately with the hot coffee. divide the batter evenly between the two loaf pans.
• bake for 1 hour in the preheated oven, or until a knife inserted in the center comes out clean.

aunt t's d.w.i. cake

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 pinch salt
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 1/2 cups white sugar
• 1/2 cup vegetable oil
• 3 eggs
• 1/2 cup milk
• 1/4 cup dark
• 3/4 cup chopped black walnuts
• 1 cup butter
• 1/4 cup water
• 1 cup white sugar
• 10 fluid ounces dark

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 25 mins


• preheat oven to 300 degrees f (150 degrees c). grease and flour a 10 inch bundt pan. mix together the flour, baking soda, salt, allspice, cinnamon and nutmeg. set aside.
• in a medium bowl, whisk together 1 1/2 cups sugar, oil, eggs, milk and 1/4 cup until blended. make a well in the center of the dry ingredients. pour in the mixture, stirring until combined. stir in the walnuts.
• pour batter into prepared pan. bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool in the pan. pierce cake from 15 to 20 times with a wooden skewer to prepare the cake for the glaze.
• glaze: in a saucepan, melt 1 cup of butter in water, then bring to a slow boil. stir in 1 cup sugar and continue to boil for 5 minutes, stirring constantly. let mixture cool for 5 minutes, then mix in 10 ounces . let cool 15 minutes, then apply the glaze to the cake.
• to apply glaze: gradually drizzle a small amount of the glaze over the top of the skewered cake while it is still in the pan. when the top of the cake cannot absorb any more glaze, turn it out of the pan and a plate to repeat the procedure on the bottom of the cake. let the cake sit until the glaze has soaked in, then repeat the procedure from the beginning, putting the cake back into the pan to glaze the top. it may take 24 hours for the cake to completely absorb all of the glaze.

Cookie Mix In A Jar Vi

Ingredients

• Servings: 2.5
• 3/4 cup packed brown sugar
• 1/2 cup white sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 cup chopped pecans
• 1 cup jumbo chocolate chips
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Recipe

• mix together the flour, baking soda and baking powder and salt. set aside.
• layer ingredients in order in a 1 quart wide mouth canning jar. make sure you pack all down firmly before adding the flour mixture - it will be a tight fit. note: wipe down the inside of the jar after you add the cocoa powder.
• instructions to attach to jar: chunky chocolate cookies 1. empty jar of cookie mix into a large mixing bowl. use your hands to thoroughly blend mix. 2. add 3/4 cup butter or margarine softened at room temp. do not use diet margarine add 1 egg, slightly beaten, and 1 teaspoon vanilla. 3. mix until completely blended. the dough is sticky. you will need to finish mixing with your hands. 4. shape into walnut size balls and place 2 inches apart on parchment lined baking sheets. do not use waxed paper. 5. bake at 350 degrees f (175 degrees c) for 11 to 13 minutes . cool 5 minutes on baking sheet. remove to racks to finish cooling. makes 3 dozen cookies.

Pinwheel Cookies Iii

Ingredients

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

Recipe

• blend together shortening, 1 cup white sugar, and brown sugar. add eggs, vanilla, flour, salt, and soda. mix well, and set dough aside.
• to make filling: in a saucepan, combine dates, sugar, water and nuts. cook over medium heat until thick. cool filling. if necessary, add water until mixture can be spread easily on the dough.
• divide dough into 4 parts. roll out each piece on a floured surface to 1/2 inch thick. spread with cooled, not cold filling. roll up jelly-roll style. close ends and place rolls on cookie sheets. refrigerate until cold.
• slice chilled rolls, and bake at 400 degrees f (205 degrees c) for 10 minutes.

allison's supreme chocolate chip cookies

Ingredients

• Servings: 2
• 1/2 cup shortening
• 1/2 cup butter, softened
• 3/4 cup packed brown sugar
• 3/4 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 tablespoon coffee-flavored liqueur
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups rolled oats
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 40 mins


• preheat oven to 375 degrees f (190 degrees c). grease cookie sheets.
• in a large bowl, cream together the shortening, butter, brown sugar, and white sugar until smooth. beat in the eggs one at a time, then stir in the vanilla and coffee liqueur. combine the flour, baking soda, and salt; stir into the sugar mixture. mix in the oats, chocolate chips, and walnuts. roll tablespoonfuls of dough into balls, and place them 2 inches apart the prepared cookie sheets.
• bake for 10 to 12 minutes in the preheated oven, or until golden. cool on a wire rack for a few minutes before eating!

Zucchini Nut Bars

Ingredients

• Servings: 40
• 1 cup honey
• 1/4 cup butter
• 3 eggs
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 3/4 cup grated zucchini
• 1 cup chopped walnuts
• 1 cup dates, pitted and chopped
• 1 pinch salt
• 1/3 cup sifted confectioners' sugar

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking pan.
• melt the butter over low heat. in a large mixing bowl, combine the butter, honey and eggs. beat well.
• stir in the flour, salt and baking powder and mix well. mix in zucchini, dates and walnuts until well blended.
• spread mixture into baking pan and bake for 25 to 30 minutes, until lightly brown. cut into 1 x 3 inch long pieces, and roll in confectioners' sugar while still warm.

Butternut Squash Casserole

Ingredients

• Servings: 6
• 3 cups mashed, cooked butternut squash
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1/4 cup margarine, melted
• 1 (8 ounce) can crushed pineapple with juice
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/8 teaspoon ground nutmeg
• 1/3 cup chopped walnuts

Recipe

• preheat oven to 325 degrees f (165 degrees c). grease one 2 quart casserole dish and set aside.
• combine the butternut squash, white sugar, brown sugar, margarine, pineapple, cinnamon, vanilla and nutmeg. mix well and pour into casserole dish.
• sprinkle with chopped nuts and bake for 40 to 45 minutes.

Blueberry Nut Muffins

Ingredients

• Servings: 12
• 2 cups all-purpose flour
• 3 tablespoons white sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg
• 1 cup milk
• 1/4 cup vegetable oil
• 1 cup blueberries
• 1/2 cup chopped walnuts

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 55 mins


• preheat an oven to 425 degrees f (220 degrees c). grease 12 muffin cups.
• stir the flour, sugar, baking powder, and salt together in a large bowl. beat the egg, milk, and oil together in a separate bowl. make a well in the center of the flour mixture; pour the egg mixture into the well, and stir until the flour mixture is just moistened. be sure to not over-mix. fold the blueberries and walnuts into the batter. spoon the batter into the prepared muffin cups to about 3/4 full.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. cool in the pans for 10 minutes before 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.

Zippy Chocolate Chip Cookies

Ingredients

• Servings: 4
• 1 cup butter
• 1 cup packed brown sugar
• 3/4 cup white sugar
• 2 eggs
• 1 tablespoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground white pepper
• 3 cups semisweet chocolate chips
• 1 cup chopped walnuts

Recipe

• preheat oven to 350 degrees f (180 degrees c).
• cream butter or margarine and sugars. add already beaten eggs and vanilla.
• mix dry ingredients together and mix with creamed mixture. add chocolate chips and nuts.
• bake 8 to 10 minutes until done. these are not hot hot -- just a little surprise, definitely a little kick, goes well with the chocolate.

allie's awesome easy spice cake

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 2 cups white sugar
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 (20 ounce) can apple pie filling
• 2 eggs
• 1/2 cup vegetable oil
• 1 1/2 teaspoons vanilla extract
• 1 cup chopped walnuts

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 2 hrs 15 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 10-inch fluted tube pan (such as a bundt®).
• whisk flour, sugar, baking soda, cinnamon, salt, nutmeg, and cloves in a bowl until thoroughly combined. mix apple pie filling, eggs, vegetable oil, and vanilla extract into dry ingredients to make a batter; stir in walnuts. pour batter into prepared tube pan.
• bake in the preheated oven until cake is lightly browned and a toothpick inserted into the middle comes out clean or with moist crumbs, about 1 hour. cool cake thoroughly in pan, at least 1 hour, before removing pan.

carl reiner cookies

Ingredients

• Servings: 2
• 4 ounces cream cheese
• 1/2 cup butter
• 1 cup all-purpose flour
• 9 tablespoons white sugar
• 3 tablespoons finely chopped walnuts

Recipe

• preheat oven to 350 degrees f (180 degrees c).
• cream the cheese and oleo together. add the flour, sugar and nuts. mix well.
• drop dough by teaspoon ungreased cookie sheet. flatten thin with wet fingers. bake for 10 minutes. let cool before removing from pan.

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.

cookie pops on a stick!!

Ingredients

• Servings: 2
• 2 cups butter, softened
• 1 teaspoon baking soda
• 2 1/2 cups white sugar
• 1 teaspoon vanilla extract
• 4 1/2 cups self-rising flour
• 24 popsicle sticks

Recipe

• preheat oven to 350 degrees f (180 degrees c).
• combine butter or margarine, baking soda, white sugar and your favorite extract flavor. beat these ingredients together with an electric mixer until fluffy. add self-rising flour beat well.
• roll dough into walnut sized balls. place them two inches apart the cookie sheet and flatten slightly. press ice cream stick into the flattened side of the cookie, and press down. this way, you know how large the cookie will be when baked. add whatever topping to each cookie you like, or, before pressing stick into the cookie, roll each cookie into sprinkles first, then flatten.
• bake until edges are lightly golden.

chocolate drop cookies i

Ingredients

• Servings: 4
• 1/2 cup butter, softened
• 1 cup packed light brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 2 cups sifted all-purpose flour
• 3/4 cup milk
• 2 (1 ounce) squares unsweetened chocolate, melted
• 1/2 cup chopped black walnuts
• 2 1/2 cups confectioners' sugar
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons butter, softened
• 1/2 teaspoon vanilla extract
• 4 tablespoons milk

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• cream together 1/2 cup butter or margarine and 1 cup light brown sugar until light and fluffy. add egg, beat thoroughly. add 1 teaspoon vanilla and mix well. sift together flour and 1/2 teaspoon baking soda, add alternating with 3/4 cup milk to creamed mixture beginning and ending with dry ingredients. blend in melted chocolate, then nuts.
• drop by teaspoonfuls greased cookie sheets. bake 10 -12 minutes. cool on wire rack. when cool, frost with chocolate icing.
• to make icing: mix confectioners' sugar; 1/4 cup cocoa ; 2 tablespoons butter or margarine, 1/2 teaspoon vanilla and milk. mix all ingredients until smooth and creamy (may need to add more milk to get creamy consistency) . frost cookies.

Easy Cinnamon Rolls

Ingredients

• Servings: 20
• 1 (1 pound) loaf frozen bread dough, thawed
• 3 tablespoons butter, melted
• 2/3 cup brown sugar
• 1/2 cup chopped walnuts
• 1 teaspoon ground cinnamon
• 1 teaspoon water, or as needed
• 1/3 cup heavy whipping cream
• 2/3 cup sifted confectioners' sugar
• 2 tablespoons milk
• 1 dash vanilla extract

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 2 hrs 20 mins


• lightly grease 2 round cake pans with butter.
• roll bread dough out to an 6x18-inch rectangle. brush with melted butter. combine brown sugar, walnuts, and cinnamon in a small bowl; sprinkle over butter. roll dough into a log, starting at the long edge. moisten edge with water and seal. cut log into 20 slices; arrange rolls, cut sides down, in prepared cake pans. cover with a towel and let rise in a warm place until doubled in volume, about 90 minutes.
• preheat oven to 350 degrees f (175 degrees c). pour heavy cream over dough.
• bake in preheated oven until golden brown, about 25 minutes.
• mix confectioners' sugar, milk, and vanilla extract in a small bowl; drizzle over warm cinnamon rolls to serve.

Chocolate Mousse Cake Ii

Ingredients

• Servings: 1
• 1 1/2 cups all-purpose flour
• 1 cup white sugar
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 cup hot, brewed coffee
• 1/3 cup vegetable oil
• 1 tablespoon vanilla extract
• 1 egg
• 16 (1 ounce) squares semisweet chocolate
• 1/2 cup unsalted butter
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 8 egg yolks
• 8 egg whites
• 4 tablespoons white sugar
• 1 1/2 cups heavy whipping cream
• 4 (1 ounce) squares semisweet chocolate
• 1/4 cup heavy whipping cream
• 1/2 cup chopped walnuts

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9 inch springform pan, or use parchment paper liner.
• in a large bowl, mix flour, 1 cup sugar, cocoa and 1/4 teaspoon salt. make a well in the center and add the coffee, oil, 1 tablespoon vanilla and egg. beat until combined, batter will be thin.
• pour into springform pan. bake at 350 degrees f (175 degrees c) for 30 to 45 minutes, or until toothpick inserted into cake comes out clean. when cake is completely cool, remove from pan, cut top of cake level with a knife, and place back into springform pan.
• to make the mousse: melt 16 ounces chocolate and 1/2 cup butter over double boiler, stir in 1/4 teaspoon salt and 2 teaspoons vanilla, whisk in yolks. in a separate bowl, beat whites until foamy, gradually add sugar, and continue beating until stiff. fold into chocolate mixture. whip the 1 1/2 cup cream in a separate bowl and fold into chocolate mixture. pour over leveled cake in springform pan and set for 1 to 2 days.
• to make the chocolate ganache: chop the 4 ounces of semisweet chocolate. in the top of a double boiler, heat chocolate and 1/4 cup cream, stirring occasionally, until melted and smooth. when the cake is completely set, remove from pan and drizzle ganache over the top. using your hand, gently press chopped nuts into the side of the mousse.

Chewy Rolo Cookie Bars

Ingredients

• Servings: 2
• 1 (18.25 ounce) package yellow cake mix
• 1/2 cup chopped walnuts
• 2/3 cup evaporated milk
• 1/4 cup butter, melted
• 36 chocolate-covered caramel candies, halved

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease one 9 x 13 inch baking pan.
• combine the cake mix and nuts. stir in the evaporated milk and melted butter. spread half of the cake mix mixture into the prepared pan.
• bake at 350 degrees f (175 degrees c) for 15 minutes. remove from oven and immediately place rolo pieces, cut side down, over hot crust. drop remaining cake mix mixture by teaspoonfuls over rolo pieces. return to oven and bake for 25 to 30 minutes or until lightly browned. cut into squares to serve.

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.

english walnut pie

Ingredients

• Servings: 1
• 3 eggs
• 1/4 teaspoon salt
• 3/4 cup white sugar
• 2 teaspoons vanilla extract
• 3/4 cup light corn syrup
• 1 cup chopped walnuts
• 1/4 cup butter
• 1 (9 inch) deep dish pie crust

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• preheat oven to 400 degrees f (205 degrees c).
• beat the eggs in a large bowl. mix in sugar, salt, vanilla, and corn syrup. melt the butter and whisk it into the egg mixture. stir in the nuts. pour filling into pie shell.
• bake in preheated oven for 10 minutes. reduce heat to 300 degrees f (150 degrees c), and continue baking for 35 to 45 minutes.

Carolyn's Holiday Fruit Bread

Ingredients

• Servings: 10
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1 cup quick cooking oats
• 1/2 cup butter, melted
• 1/2 cup white sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 cups applesauce
• 1/2 cup chopped walnuts
• 1/2 cup black raisins

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease 8x4 inch loaf pan.
• sift the flour, baking soda, baking powder, salt, cinnamon, and cloves together in a large bowl. stir in the oats. beat the butter, sugar, and vanilla together in a mixing bowl until light and fluffy. stir in the eggs until well blended. mix in the applesauce, walnuts, and raisins. stir in the flour mixture just until moistened. pour batter into prepared loaf pan.
• bake in preheated oven until a knife inserted in middle comes out clean, about 55 minutes. take care not to overbake. cool 5 minutes in pan before turning out on a 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.

ginger pear crisp

Ingredients

• Servings: 8
• 1 cup crushed gingersnap cookies
• 1/2 cup all-purpose flour
• 1/2 cup dark brown sugar
• 1/2 cup walnuts, pecans or slivered almonds, coarsely chopped or 1/2 cup of old-fashioned oatmeal
• 5 tablespoons melted (not hot) butter
• 6 cups jarred or canned pears, packed in light syrup, cut into
• 1/4 cup sugar
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1 tablespoon cornstarch

Recipe

• adjust oven rack to center position and heat oven to 375 degrees. mix gingersnap crumbs, flour, brown sugar, nuts (or oatmeal) and butter in a medium bowl; set aside. place pears in a medium bowl.
• bring 1 cup of the pear syrup, 1/4 cup sugar, ginger and cloves to boil in a small saucepan. whisk cornstarch into remaining 2 tbs. pear juice, then whisk it into boiling syrup; continue to simmer until thick, less than a minute. pour over pears, toss to coat and turn into a 9-inch square baking pan.
• sprinkle crumble clusters over pears. bake until topping is golden and pears are bubbly, 25 to 30 minutes. cool until warm and serve.

Cranberry Nut Bread Ii

Ingredients

• Servings: 1
• 2 cups sifted all-purpose flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 cup white sugar
• 1 orange, juiced and zested
• 2 tablespoons butter, melted
• 1 egg, beaten
• 1 cup chopped walnuts
• 1 cup cranberries, quartered
• 1 1/2 cups confectioners' sugar
• 3 tablespoons butter, softened
• 1 tablespoon orange juice
• 1 tablespoon milk

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a loaf pan.
• in a large bowl, combine flour, salt, baking powder, baking soda, and sugar.
• in a 1-cup (or larger) measuring cup combine juice and zest of the orange, butter and enough boiling water to reach 3/4 cup. stir into flour mixture. fold in egg, walnuts and cranberries. pour batter into prepared pan.
• bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the loaf comes out clean. cool loaf in the pan for 5 minutes before removing to a wire rack to cool completely.
• to make the icing combine confectioners' sugar, butter, orange juice and milk; add more milk if necessary so that the icing is thin and slightly runny. drizzle over bread; allow icing to set before slicing.

cream cheese cookies

Ingredients

• Servings: 2
• 1 cup confectioners' sugar
• 1/2 cup finely-chopped walnuts (optional)
• 1/2 cup vegetable shortening (such as crisco®)
• 1/2 cup butter, softened
• 1/2 cup cream cheese, softened
• 1/2 cup white sugar
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour

Recipe

Preparation Time: 23 mins Cook Time: 6 mins Ready Time: 30 mins


• preheat oven to 350 degrees f (175 degrees c). sift the confectioners' sugar into a shallow bowl, stir in the walnuts, and set aside.
• beat the shortening, butter, cream cheese, and sugar together in a bowl until the mixture is creamy and thoroughly blended. mix in the almond extract, vanilla extract, and flour; stir to combine. scoop up dough by rounded tablespoons, and roll into balls about 1 inch in diameter. place the balls about 1 1/2 inches apart on ungreased baking sheets.
• bake in the preheated oven until the cookies turn slightly golden at the edges, about 6 minutes. let the cookies cool on the baking sheets for about 1 minute, then roll in the confectioners' sugar-walnut mixture while still a little warm.

Blueberry Lemon Walnut Bread

Ingredients

• Servings: 12
• 1 cup walnuts, chopped
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 2 tablespoons lemon zest
• 3/4 cup buttermilk
• 2 eggs
• 1 teaspoon pure vanilla extract
• 2 tablespoons unsalted butter, melted
• 2 tablespoons canola oil
• 1 cup fresh or frozen blueberries
• glaze:
• 3 tablespoons granulated sugar
• 2 tablespoons fresh lemon juice

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f.
• in a dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes.
• in a large bowl, combine all-purpose flour, baking powder, baking soda and salt. whisk to combine.
• in a medium bowl, combine sugar, lemon zest, buttermilk, eggs, vanilla, melted butter and oil. whisk just to combine.
• make a well in center of dry ingredients. add liquid ingredients and mix gently just to combine; do not over-mix. gently fold in walnuts and blueberries.
• pour batter into a greased and floured 8 x 4-inch loaf pan. bake in preheated oven for 55 to 60 minutes or until tester inserted in center comes out clean. cool on rack for 20 minutes; remove from pan, cool to room temperature.
• to make the glaze, combine sugar and lemon juice in a small saucepan. bring to boil over high heat, then reduce heat and continue stirring until sugar dissolves.
• brush glaze over bread while still warm.

Walnut Cinnamon Swirl

Ingredients

• Servings: 1
• 1 cup milk, room temperature
• 1 egg, beaten
• 2 tablespoons butter, softened
• 1 1/2 teaspoons salt
• 3 tablespoons white sugar
• 3 cups bread flour
• 2 teaspoons bread machine yeast
• filling:
• 3 tablespoons butter, melted
• 2/3 cup brown sugar
• 3/4 teaspoon ground cinnamon
• 1 cup chopped walnuts
• 1 cup raisins
• topping:
• 1 egg, beaten
• 1 tablespoon water
• 1/2 cup chopped walnuts

Recipe

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


• place milk, one egg, two tablespoons butter, salt, 3 tablespoons sugar, flour and yeast in bread machine pan. select dough cycle, and press start.
• when cycle is complete, remove dough from machine, punch down, and let rest for 5 minutes. roll out on lightly floured board into an approximately 24x10 inch rectangle.
• brush the dough with 3 tablespoons melted butter, then sprinkle with brown sugar, cinnamon, 1 cup nuts and raisins. roll up tightly, jelly roll style from the longer side. place on a greased baking sheet, shape into a ring, and seal ends. mist with warm water, cover with plastic wrap which has also been mist with water, and let rise in a warm place until doubled in size, approximately 1 hour.
• preheat oven to 375 degrees f (190 degrees c). in a small bowl, beat together 1 egg and 1 tablespoon water; set aside.
• just before baking, brush dough with egg mixture, sprinkle with remaining 1/2 cup walnuts. bake in preheated for 20 to 25 minutes. this is a dense ring and if it browns too quickly, just cover with foil and continue to bake.

Carrot Bread Ii

Ingredients

• Servings: 2
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 cup white sugar
• 2/3 cup vegetable oil
• 2 eggs
• 1 cup carrot baby food
• 1/2 cup chopped walnuts

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). grease two 8x4 inch loaf pans.
• in a large bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt.
• in a large bowl, cream together the sugar and oil. beat in eggs. blend this mixture into the flour mixture, stirring just to combine. fold in the nuts. scoop batter into prepared baking pans.
• bake in preheated oven for 50 to 55 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.

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.

finikia

Ingredients

• Servings: 5
• 1/2 cup butter, softened
• 1/2 cup superfine sugar
• 1 grated zest of one orange
• 1/2 cup corn oil
• 2 1/2 cups all-purpose flour
• 1 1/2 cups semolina
• 4 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1/2 cup orange juice
• 1 cup water
• 1 cup white sugar
• 1/2 cup honey
• 1 cinnamon stick
• 2 teaspoons lemon juice
• 1/2 cup finely chopped walnuts

Recipe

Preparation Time: 45 mins Cook Time: 25 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). grease cookie sheets.
• in a large bowl, cream together the butter, superfine sugar and orange zest. gradually mix in the oil and beat until light and fluffy. combine the flour, semolina, baking powder, cinnamon and cloves; beat into the fluffy mixture alternately with the orange juice. as the mixture thickens, turn out a floured board and knead into a firm dough. pinch off tablespoonfuls of dough and form them into balls or ovals. place cookies 2 inches apart the prepared cookie sheets.
• bake for 25 minutes in the preheated oven, or until golden. cool on baking sheets until room temperature.
• to make the syrup: in a medium saucepan, over medium heat, combine the water, white sugar, honey, cinnamon stick and lemon juice. bring to a boil and boil for 10 minutes. remove the cinnamon stick. while the mixture is boiling hot, dip the cookies in one at a time, making sure to cover them completely. place them on a wire rack to dry and sprinkle with walnuts. place paper under the rack to catch the drips. keep finished cookies in a sealed container at room temperature.

Cranberry Nut Bread Ii

Ingredients

• Servings: 1
• 2 cups sifted all-purpose flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 cup white sugar
• 1 orange, juiced and zested
• 2 tablespoons butter, melted
• 1 egg, beaten
• 1 cup chopped walnuts
• 1 cup cranberries, quartered
• 1 1/2 cups confectioners' sugar
• 3 tablespoons butter, softened
• 1 tablespoon orange juice
• 1 tablespoon milk

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a loaf pan.
• in a large bowl, combine flour, salt, baking powder, baking soda, and sugar.
• in a 1-cup (or larger) measuring cup combine juice and zest of the orange, butter and enough boiling water to reach 3/4 cup. stir into flour mixture. fold in egg, walnuts and cranberries. pour batter into prepared pan.
• bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the loaf comes out clean. cool loaf in the pan for 5 minutes before removing to a wire rack to cool completely.
• to make the icing combine confectioners' sugar, butter, orange juice and milk; add more milk if necessary so that the icing is thin and slightly runny. drizzle over bread; allow icing to set 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.