25 EASY WAYS TO USE WALNUTS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a walnut recipe in 30 minutes or less!
Nutrition Facts :
GOLD CAKE
Steps:
- Preheat the oven to 350 degrees F. Grease 2 (9-inch) cake pans with shortening and set aside.
- Cream together the shortening and the sugar. Combine the flour, baking powder, and salt. Slowly alternate adding the egg yolks and milk with the dry ingredients and mix until well combined. Add the vanilla and mix well.
- Pour into the prepared pans, about 550 grams of batter for each cake. Bake for 18 to 20 minutes. Remove from oven and cool on a rack.
10 TASTY WALNUT RECIPES: GLAZED WALNUTS & MORE!
These glazed walnuts have a crunchy coating of pure maple syrup! They're easy to make and healthier than candied nuts: perfect for salads and snacking.
Provided by Sonja Overhiser
Categories Essentials
Time 10m
Number Of Ingredients 3
Steps:
- Add the walnuts and maple syrup to a small non-stick skillet over medium heat. When the maple just starts to bubble, reduce the heat to low but still slowly bubbling. Simmer for about 6 to 8 minutes, stirring occasionally.
- In the last minute when the maple syrup is mostly evaporated, stir continuously until the liquid is totally cooked out and the nuts start clumping together (but watch so that it doesn't burn or go too far and become powdery, not glossy!). Immediately remove from the heat.
- Transfer the walnuts to a sheet of parchment paper in a single layer. Sprinkle with the salt and allow to cool to room temperature, about 5 minutes if eating right away and about 15 minutes if you want to store them for later use. Store in a covered container at room temperature.
EDIBLE POT 'O GOLD RECIPE BY TASTY
Take your taste buds on a journey to the end of the rainbow. Personal brownie bowls filled with homemade butterscotch pudding and topped with edible gold coins mean these pots 'o gold have us feelin' lucky.
Provided by Betsy Carter
Categories Desserts
Time 1h10m
Yield 6 servings
Number Of Ingredients 35
Steps:
- Make the butterscotch pudding: In a large bowl, whisk together the egg yolks and cornstarch until smooth.
- In a medium pot fitted with a candy thermometer, combine the dark brown sugar, water, vanilla, and kosher salt. Bring to a boil over medium heat and cook until the mixture reaches 240°F (115°C). While whisking constantly, slowly pour in the milk and cream. Return to a boil.
- Once the cream mixture is steaming (but not boiling), remove the pot from the heat. Gradually pour the cream mixture into the egg yolk mixture, whisking between additions, to temper the eggs.
- Strain the custard through a fine-mesh sieve back into the pot and cook, whisking frequently, until thickened and beginning to bubble, 5-10 minutes.
- Transfer the pudding to a clean large bowl. Add the cubed butter and flaky sea salt and mix with an immersion blender or electric hand mixer on the lowest speed until smooth, about 2 minutes.
- Cover the bowl with plastic wrap, pressing it directly against the surface of the pudding to prevent a skin from forming. Transfer to the refrigerator to chill while you make the brownies.
- Preheat the oven to 350°F (180°C).
- In a large, microwave-safe bowl, combine the chocolate and butter. Microwave in 30-second intervals until melted and smooth. Let cool for 5 minutes.
- Whisk the sugar into the chocolate mixture until well combined and starting to dissolve. Add the eggs, 1 at a time, whisking between each addition to incorporate, then whisk in the vanilla.
- In a medium bowl, whisk together the flour, cocoa powder, espresso powder, and salt.
- Fold the dry ingredients into the wet ingredients until well incorporated.
- Grease the cups of a 6-cup jumbo muffin tin with nonstick spray. Grease the bottom of the other muffin tin.
- Pour the brownie batter into the greased muffin cups until halfway full. Place the muffin tin with the greased bottoms over the filled muffin tin, pressing down gently until the batter just reaches the top of each cup.
- Bake the brownie cups for 35-40 minutes, until the edges appear crispy and the centers no longer look gooey (lift the top muffin tin to check). Remove the top tin and let the brownie cups cool completely.
- Make the rainbow arches: Line a baking sheet with parchment paper.
- Add each color of candy melts to a separate small, microwave-safe bowl. Microwave in 30-second intervals until completely melted and stir until smooth.
- Transfer each color to a piping bag or resealable zip-top bag. Snip a small hole at the tip of each piping bag.
- Starting with the red candy melts and continuing with the orange, yellow, green, blue, and purple, pipe 6 small rainbow arches onto the prepared baking sheet. Let harden for at least 5 minutes, then use an offset spatula or butter knife to carefully release the rainbow arches from the parchment.
- Make the grass: In a medium bowl, mix together the shredded coconut and green food coloring until evenly colored. Spread the grass on a serving platter.
- Make the toppings: Using a small paintbrush, dust the yellow cookies on both sides with the edible gold dust to create gold coins.
- Using the remaining melted yellow chocolate to fill the tops of the mini caramel-filled chocolates. Top with gold sprinkles to make mini pots of gold.
- Assemble the pots of gold: Transfer the butterscotch pudding to a piping bag fitted with an open star tip.
- Remove the brownie cups from the pan and place atop the coconut grass.
- Pipe the butterscotch pudding into the brownie cups. Pipe whipped cream clouds on one side of the "pot". Top each pot with 1 rainbow arch, 2 gold coins, 3 mini pots of gold, and gold sugar pearls.
- Enjoy!
BAGS OF GOLD
This is a tomato soup with dumplings (with a surprise center). From Come and Get It a natural foods cookbook for kids.
Provided by WI Cheesehead
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat the juice or soup in a large pot.
- Cut the cubes of cheese.
- Combine the baking mix and milk.
- Divide dough into 4 dumplings and wrap around the cheese cubes.
- Carefully drop dumplings into the soup and cook for 10 minutes, covered, then 10 minutes uncovered.
- Put a dumpling in each bowl and cover with soup.
- For Vegetarians check the baking mix to be sure it contains no animal fat.
Nutrition Facts : Calories 297.6, Fat 13.7, SaturatedFat 6.1, Cholesterol 23, Sodium 963.7, Carbohydrate 34.4, Fiber 1.4, Sugar 8.9, Protein 9.6
WALNUT POTS OF GOLD
Tempting, tasty treats!
Provided by MaryJane Kent @MaryJaneDinsmoreKent
Categories Cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, cream the butter and the 1 cup of brown sugar until light and fluffy.
- Blend the vanilla and egg.
- Mix in the soda and salt, mix well.
- Gradually add the flour into the creamed mixture, mix well.
- Shape dough into one-inch balls, place balls two inches apart on ungreased cookie sheets.
- With your thumb, press down a little dip into the center of each cookie.
- In a different bowl, combine the walnuts, 1/2 c of brown sugar and the sour cream. Mix well.
- Fill the dip in each cookie with about 1 teaspoon of the sour cream mixture.
- Bake 10-14 minutes, or until delicately browned.
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5/5 (1)Published Sep 8, 2021Category Desserts, Recipe Roundup
- 5-Minute Candied Walnuts. Candied nuts make excellent little snacks, but they’re also great to use as cake decorations. Unfortunately, they can be difficult to make sometimes.
- Walnut Brownies. One thing is for sure with this recipe: it’s chock full of texture! I mean, can you see all those nuts? Walnuts have a buttery, mild flavor, and their slight crunch will make your brownies super delicious.
- Coffee and Walnut Cake. Coffee and walnut cake is almost as synonymous to the UK as Victoria sponge. In fact, you’ll see it in most bakeries and traditional recipe books to this day.
- Salted Maple And Toasted Walnut Brittle. Most brittle recipes use corn syrup to ensure the sugar stays nice and hard, and so it doesn’t fall victim to crystals as it cools.
- Chocolate Chip Walnut Pumpkin Bread. Pumpkin bread is a fall staple in my house. It’s light, sweet, spiced, and beyond scrumptious with some chocolate chips thrown in for fun.
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