Best Walnuts Recipes

Sunday, March 1, 2015

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

1 make syrup with:.
2 1 cup sugar.
3 1/4 cup water.
4 2 tsp lemon juice.
5 1 tsp orange blossom water.
6 cream filling.
7 2 tablespoons ground rice.
8 1 tablespoons sugar.
9 1 1/2 cups milk.
10 2 tbsp cup heavy cream.
11 walnut or pistachios filling.
12 1 cup walnuts and pistachios; chopped.
13 1 tbsp sugar
14 prepare the syrup by combining all and simmering over medium heat until thickened. stir in orange blossom water and refrigerate for at least an hour.
15 cream filling:.
16 mix ground rice and sugar to a smooth paste with 1/2 the milk.
17 boil the rest of the milk and add the ground rice paste slowly, stirring continuously. simmer until thick.
18 let cool, add cream and mix well.
19 walnut or pistachio filling:.
20 mix the chopped nuts with sugar. put the konafa pastry in a large bowl and pull apart to separate the strands as much as possible. pour melted butter over them and work it in thoroughly.
21 put half of the pastry in a large, deep oven dish. spread either filling over it evenly.
22 cover with the remaining pastry and flattening out with the palm of your hand.
23 bake at uncovered 350 degrees for about 20 minutes.
24 then increase temperature to 400 degrees for an additional 10 minutes or longer until it is golden.
25 remove from the oven and immediately pour the cold syrup over the hot konafa. serve hot or cold.
26 it is delicious when still warm.

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

1 heat oven to 375°f.
2 generously grease the bottom only of an 8 or 9 inch square pan.
3 in medium bowl, blend the ingredients for the cake except for the peaches. blend at low speed until moistened. beat 1 minute at medium speed.
4 pour batter into prepared pan and arrange the peach slices over the batter.
5 in a small bowl, mix the topping ingredients until crumbly. sprinkle over the peaches.
6 bake at 375f for 35-45 minutes or until a toothpick inserted in the center comes out clean.
7 cool 30 minutes. cut into squares and serve warm with either ice cream or fresh whipped cream.

Total Time: 3 hrs 20 mins Preparation Time: 3 hrs Cook Time: 20 mins

1 mix sour cream and water; heat until warm (105 to 115f).
2 stir in yeast; let stand 3 minutes or until yeast is dissolved; set aside.
3 in large bowl, combine butter and 1/2 cup flour; stir in sour cream mixture.
4 stir in egg yolks and enough remaining flour to make soft dough.
5 divide dough into 3 equal pieces.
6 wrap in airtight plastic wrap; chill at least 2 hours or up to 3 days.
7 lightly dust work surface with sugar.
8 roll each piece of dough to 12-inch circle; cut into 8 pie-shaped wedges.
9 spread each wedge with about 1 tablespoon filling.
10 roll up from wide ends to make crescents.
11 place, with points down, on greased baking sheets.
12 bake at 375f for 20 minutes or until golden brown.
13 remove from baking sheets; cool on wire racks.
14 makes 24 to 30 cookies.
15 filling----------.
16 in medium bowl, beat egg whites until soft peaks form.
17 gradually add sugar and vanilla extract; continue beating until very stiff but not dry.
18 stir in ground walnuts and chopped dates or pitted dates (snipped) or mini chocolate chips.

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

Servings: 12
2 (3 ounce) packages lemon jell-o gelatin or 2 (3 ounce) packages pineapple jell-o
2 1/2 cups water
1 (8 ounce) package cream cheese
1 (20 ounce) can crushed pineapple, undrained
1/2 cup cool whip (for topping)
1/2 cup chopped walnuts (optional)

1 in medium sauce pan mix jello and water stir just until mixed.
2 add pineapple and cream cheese.
3 cook over medium heat until cream cheese is dissolved (it will not look very good but it is okay).
4 when cream cheese is completely melted, pour into a 9x13-inch pan chill overnight.
5 top with thawed cool whip. sprinkle with nuts (if desired).

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

1 cream the butter and sugar.
2 add the egg, egg yolk, walnuts cinnamon and lemon rind and mix well.
3 sift the flour and baking powder together.
4 add to the eggs and mix to a smooth dough.
5 chill several hours or until firm.
6 butter and flour a 9 inch cake pan.
7 roll half of the dough into a circle and fit it into the bottom and sides of the pan.
8 mix the plums with the flour, sugar and walnuts and pour into the pastry lined pan.
9 roll out remaining dough and cut into 1/2 inch strips.
10 lay them over the top of the tart to make a lattice top.
11 trim edges.
12 bake in a preheated 350°f oven for 40-45 minutes until crust is brown.

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

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

1 in large bowl of electric mixer, beat together grated walnuts, flour, sugar and butter until blended.
2 pat dough evenly on bottom of lightly buttered 10 inch springform pan.
3 spread raspberry jam over dough.
4 beat eggs with remaining ingredients until blended.
5 pour egg mixture into the crust.
6 bake in 350 degree oven for about 35-40 minutes or until a cake tester, inserted in center, comes out clean.
7 allow to cool in pan.
8 sprinkle with a dusting of powdered sugar to decorate.
9 serves 12.