ROSEMARY WALNUTS
Provided by Food Network
Time 20m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Melt 2 1/2 tablespoons unsalted butter with 2 teaspoons dried rosemary, crumbled, 1 teaspoon salt, and 1/2 teaspoon cayenne. Pour this mixture over 2 cups walnuts, tossing to coat them. Bake the nuts on a cookie sheet at 350 degrees for 10 minutes
WALNUT CAKE WITH A HINT OF ROSEMARY
Steps:
- Rosemary contributes an ever-so-subtle fragrance to this luxurious cake. Whole-wheat flour blends in seamlessly because its nutty flavor complements the walnuts.
- Position rack in center of oven; preheat to 350degreesF. Coat a 10-inch (12-cup) Bundt pan, preferably nonstick, with cooking spray. Spread walnuts in a small baking pan and toast in the oven until fragrant, 4 to 6 minutes. Let cool. Place walnuts, whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a food processor; process until walnuts are finely ground. Combine buttermilk, oil, rosemary, vanilla and lemon zest in a glass measuring cup. Place eggs, egg whites and sugar in a large mixing bowl. Beat with an electric mixer on high speed for 5 minutes. The mixture should be thickened and pale. With a rubber spatula, alternately fold the dry ingredients and buttermilk mixture into the egg mixture, making 3 additions of the dry and 2 additions of liquid. Scrape the batter into the prepared pan, spreading evenly. Bake the cake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool in the pan on a wire rack for 5 minutes. Loosen the edges and turn the cake out onto the rack to cool completely. Meanwhile, make Vanilla Cream. To serve, set the cake on a platter and dust with confectioners' sugar. Garnish with berries and rosemary sprigs. Serve each piece with a dollop of Vanilla Cream and some berries. Recipe Tips & Notes: 1. Ingredient notes: 2. Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Store in the freezer. Available in large supermarkets and in natural-foods stores. 3. Dried egg whites are pasteurized so this product is a wise choice in dishes that call for an uncooked meringue. They are also convenient in recipes calling for egg whites because there is no waste. Look for brands like Just Whites in the baking or natural-foods section of most supermarkets.
- 5. To bring cold eggs to room temperature quickly, place in a bowl of warm water for a few minutes; they will beat to a greater volume. 6. To separate eggs safely: Use an egg separator, an inexpensive gadget found in cookware stores; separating eggs the traditional way, by passing the yolk back and forth between pieces of egg shell or your hands, can expose eggs to bacteria. Recipe Nutrition: Per serving: 230 calories; 8 g fat (1 g saturated fat, 3 g mono unsaturated fat); 27 mg cholesterol; 29 g carbohydrates; 4 g protein; 2 g fiber; 154 mg sodium; 81 mg potassium 2 Carbohydrate Servings Exchanges: 2 starch, 2 fat Servings: 16 To Make Ahead: Equipment: 12-cup bundt pan
COUNTRY-STYLE WALNUT AND ROSEMARY BREAD
If you're into making your own bread, try this peasant-type loaf that is very well-suited with Mediterranean meals. A Richard Sax and Marie Simmons recipe. Rising times are not included.
Provided by evelynathens
Categories Yeast Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Mix 2 cups warm water and yeast in large bowl of electric mixer fitted with dough hook; let stand until yeast dissolves, about 5 minutes.
- In medium bowl, combine all purpose flour with whole wheat flour, rosemary and salt.
- Stir 1 tblsp oil into yeast mixture.
- Gradually add flour mixture and beat until incorporated.
- Mix on medium speed 10 minutes, adding more all purpose flour if dough is sticky.
- Turn out dough onto floured surface; knead until smooth and elastic, about 3 minutes.
- Place dough in lightly-oiled large bowl; turn to coat.
- Cover with plastic, then kitchen towel.
- Let dough rise in warm, draft-free area until doubled in volume, about 1 ¼ hours.
- Meanwhile, heat 1 tblsp oil and garlic in small skillet over medium heat for 1 minute; stir in nuts and pepper.
- Remove from heat; cool.
- Discard garlic.
- Preheat oven to 375F.
- Punch dough down; let rest 10 minutes.
- Roll out dough to 12 inch diameter round.
- Spread walnut mixture over.
- Fold dough over walnut mixture; knead 3 minutes to distribute walnuts evenly.
- Form dough into ball.
- Place smooth side up on heavy, large baking sheet.
- Cover with towel; let rise in warm, draft-free area until almost doubled, about 35 minutes.
- Bake until bread is golden and sounds hollow when tapped on bottom, about 45 minutes.
- Cool on rack.
ROSEMARY WALNUTS
My Aunt Mary started making this recipe years ago. Each time we visited, she would have a batch ready for us. The use of cayenne adds an unexpected zing to the savory combo of rosemary and walnuts. When you need a good housewarming or hostess gift, double the batch and save half for yourself. -Renee Ciancio, New Bern, North Carolina
Provided by Taste of Home
Categories Snacks
Time 20m
Yield 2 cups.
Number Of Ingredients 5
Steps:
- Place walnuts in a small bowl. Spritz with cooking spray. Add the seasonings; toss to coat. Place in a single layer on a baking sheet., Bake at 350° for 10 minutes. Serve warm, or cool completely and store in an airtight container.
Nutrition Facts : Calories 166 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 118mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
ROSEMARY WALNUT BREAD
I received this recipe from a friend who was moving into a new apartment. To celebrate, she made this bread to share and now it is served at many of my family functions.-Robin Haas, Cranston, Rhode Island
Provided by Taste of Home
Time 45m
Yield 1 loaf (9 slices).
Number Of Ingredients 9
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, mix whole wheat flour and 1/4 cup all-purpose flour; stir in yeast mixture. Let stand, covered, 15 minutes. Add honey, oil, rosemary, salt and 3/4 cup all-purpose flour; beat on medium speed until smooth. Stir in walnuts and enough remaining all-purpose flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each into a 12-in. rope. Place ropes on a greased baking sheet and braid. Pinch ends to seal; tuck under. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes. , Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 145 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 132mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.
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