Ivankas Walnut Squares Recipes

MAPLE WALNUT SQUARES

Steps:

• Preheat oven to 350 Line an 8-inch square baking pan (with straight sidewith parchment paper, leaving an overhang on at least two sides (for removing it easily after baking).
• In a food processor (or in a bowl with a pastry cutter or two knives), whisk together the flour, sugar and salt. Add butter and pulse/cut until mixture starts to come together. Stir in 1/4 cup of finely chopped walnuts. Pat evenly in to prepared 8-inch pan.
• Bake crust in centre of the preheated 350 oven until golden and set, about 18-20 minutes. Remove from oven, but leave oven on. While crust is baking, whisk together the filling ingredients and set aside. Then, scatter nuts evenly over a baking sheet and set aside.
• Once base is out of the oven, place baking sheet with the nuts in the oven for about 5 minutes, or until nuts are lightly toasted and fragrant. Remove nuts from oven and scatter over cooked crust. Re-whisk filling, the pour over-top. Use a fork to evenly distribute the nuts floating on top, if necessary.
• Place in 350 oven and bake until filling is set about 35 minutes. Cool completely in pan on a cooling rack, then carefully lift out of pan using the parchment paper edges. (I like to refrigerate for a bit before cutting in to squares, just to make the whole process neater, but the squares are quite sturdy without refrigerating, once cooled.) Cut in to squares. Eat as is, or serve on a dessert plate with a dollop of whipped cream and a scattering of nuts.

IVANKA'S WALNUT SQUARES

Steps:

• For the base:.
• Combine the butter, 2/3 cup sugar, flour and egg yolks.
• Pat the mixture into the bottom of a 9"x13"x2" pan.
• Bake at 350 degrees Fahrenheit for 15 minutes or until the edges are light brown.
• Cool base and spread with jam of your choice. Ivanka uses rose hip jam but seedless raspberry or strawberry jam works just as well.
• In a separate bowl, beat egg whites with the 1 cup of sugar until slightly stiff.
• Add the 2 cups of ground walnuts and vanilla or rum extract. I use pure vanilla extract.
• Spread this mixture over jam layer and sprinkle the top with the 1 cup chopped walnuts.
• Bake at 350 degrees Fahrenheit for 25 to 30 minutes or until lightly golden.
• For a softer topping, cover pan loosely after removing from oven to allow meringue to soften for easier cutting.
• Cut when cool, with sharp knife dipped in hot water between each cut.

CHEWY WALNUT SQUARES

Steps:

• 1. Grease an 8" square pan. Stir together the egg, brown sugar and vanilla. Quickly stir in the flour, baking soda and salt. Add walnuts.
• 2. Spread in pan and bake at 350 for 18-20 minutes.
• 3. Leave in pan; cut into 2" squares. Makes 16 squares.

CHEWY WALNUT PAN BARS

Steps:

• In a bowl, beat the eggs, brown sugar and vanilla. Combine the flour, baking soda and salt; add to the egg mixture. Stir in walnuts. , Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 20-25 minutes or until bars pull away from edges of the pan. Cool on a wire rack.

WALNUT SHORTBREAD SQUARES

Steps:

• For crust, preheat oven to 275F; crumble ingredients together until well mixed; Press into a greased 9x13 pan and bake in a slow oven (275F) for 8 minutes; increase temp to 375F and top with second mixture and continue baking.
• For topping: Mix all ingredients well; spread mixture over the partially baked crust and continue baking in a moderate oven (375F) until well set and slightly browned, about 30 minutes; cool and cut into squares.

PUMPKIN AND WALNUT SQUARES

Steps:

• Preheat oven to 350°. Mix flour, sugar and brown sugar; cut in butter until crumbly. Stir in walnuts. Reserve 1 cup mixture for topping; press remaining mixture onto bottom and halfway up sides of a 13x9-in. baking dish., In a large bowl, beat eggs, pumpkin, milk, cinnamon, salt and allspice just until smooth. Pour into crust; sprinkle with reserved topping., Bake until golden brown, 50-55 minutes. Cool slightly on a wire rack. Serve warm, or refrigerate and serve cold. If desired, dust with confectioners' sugar. Store leftovers in the refrigerator.

CHEWY WALNUT SQUARES

Steps:

• Preheat oven to 350°F.
• In a medium bowl, combine the brown sugar, vanilla and egg substitute, beating until well blended.
• In a separate bowl sift together the flour, baking soda and salt.
• Add the dry mixture to the brown sugar mixture and stir just until incorporated and moist; don't over mix.
• Fold in walnuts; then spread into a greased 9" square pan.
• Bake in the preheated 350°F oven for 19 min; then cool in pan.
• Cut in squares to serve.
• Variation: swap out the walnuts for pecans instead.
• TIP: you may wish to chop the walnuts a little more finely if you have very young children, if choking may be an issue for them or refrain from giving them access to this treat entirely.

WALNUT SQUARES WITH CREAM CHEESE ICING

Steps:

• 1. Lightly grease a 9-inch square cake pan. Set aside. Preheat oven to 325^. Base: Work together the ingredients for the base in a food processor, to make fine crumbs. Press into the prepared baking pan and bake for about 15 minutes. Test with tooth pick.
• 2. Filling: Stir together the filling ingredients. When the base comes out of the oven, spread this over top, return to the oven, and bake until set, about 25 minutes. Cool completely on a rack.
• 3. Icing: Beat the cream cheese, butter and melted chocolate until smooth. Gradually beat in the powdered sugar, and lastly the lemon juice. Chill until spreadable, about 10 minutes. Spread the icing over the cooled walnut filling and cut into diamonds.

WALNUT SQUARES

Steps:

• Preheat oven to 325 degrees, grease well an 8" square pan.
• Beat egg until foamy, beat in brown sugar and vanilla.
• Sift together dry ingredients, mix into to egg mixture, stir in walnuts.
• Bake until the top has a dull crust about 25 minutes, cut into squares while warm, cool and then remove from the pan.
• Easily doubled, bake in a 9x13 pan.