gg cooks.
Add the apple-walnut mixture to one side of
Soak apple pieces in pure apple juice for one hour.
n remaining ingredients, except sliced apple and Walnut Topping, just until moistened
In a medium bowl, combine mustard, shallots, apple juice, lemon juice, salt and pepper.
Whisk in olive oil and walnut oil.
After use, store remaining dressing in a covered jar for up to 5 days.
Combine apples and sugar. Let stand. Beat eggs slightly. Stir in oil and vanilla. Mix flour, baking soda, cinnamon and salt. Stir into apple-sugar mixture. Stir in walnuts. Pour into greased and floured oblong pan or Bundt pan. Bake at 350\u00b0 for about 1 hour or until cake tests done.
Heat oven to 350\u00b0.
Grease 12 muffin cups.
In a large mixing bowl, combine first 7 ingredients.
In a small bowl, blend milk, molasses, butter and egg.
Stir in apple and nuts.
Add milk mixture to flour mixture.
Stir until combined (may be lumpy). Spoon into prepared cups.
Bake at 350\u00b0 to 375\u00b0 for 20 minutes.
Mix together apples, lemon juice (and zest if using), mint leaves and walnuts.
In a separate bowl, mix mayonnaise and honey, then pour over apple mixture and toss.
Refrigerate for 1 hour, then remove. Serve cold or at room temperature. Garnish with mint sprigs.
Heat oven to 350\u00b0. Spread apple filling evenly in an ungreased 13 x 9-inch baking pan. Sprinkle half of cinnamon over apple filling. Pour dry cake mix evenly over apples so it covers the entire apple filling. Sprinkle remaining 1/2 teaspoon cinnamon over cake mix. Sprinkle walnuts over top; drizzle melted butter over entire pan. Bake in 350\u00b0 oven until top is golden brown, about 55 minutes. Remove from oven and cool for 10 minutes. Top with vanilla ice cream, if desired.
Preheat oven to 350\u00b0.
Grease 12 medium-sized muffin cups or line with paper liners; set aside.
Combine dry ingredients in medium bowl.
Add combined eggs, apple juice concentrate, butter and vanilla; mix just until dry ingredients are moistened.
Stir in apple and walnuts.
Spoon batter into prepared cups, filling each cup 3/4 full.
Bake 25 minutes or until golden brown.
Let stand in pan on wire rack 5 minutes.
Remove from pan.
Serve warm or at room temperature.
Makes 1 dozen.
ver medium heat. Stir in apple; cook and stir until golden
Peel, core and thinly slice apples and line bottom of
9 x 13-inch pan.
Sprinkle walnuts over the top of the apples. Prepare a spice cake mix according to directions and pour over the apple-walnut mixture.
Bake at 350\u00b0 for 35 minutes.
Take out of oven.
Cool.
Cover.
Set for 24 hours.
Then serve.
Very moist.
auteed onion, chopped celery, chopped apple, walnut bits, into the rice pan
ntil melted.
Stir in apple butter and cinnamon.
Stir
he egg, buttermilk, apple butter, oil & grated apple. Pour into dry ingredients
In a separate bowl, mix eggs, oil and vanilla.
Add apples and walnut pieces a little at a time.
Add dry ingredients to wet.
alt.
Mix together eggs, apple juice and buttermilk.
Stir
In a saucepan, combine apple, apple juice, oats, cinnamon and salt.
Bring to a boil over medium heat; boil for 1 minute, stirring occasionally.
Remove from the heat; stir in walnuts, honey and vanilla.
Cover and let stand for 5 minutes.
1 cup plus 2 tbsp apple juice concentrate, and buttermilk.
Mix pomegranate seeds, apple, walnut, celery and greens in a big bowl.
Mix together honey and juice, then pour onto salad mixture and toss.
In a medium bowl, gently stir together chicken, celery, apple, walnuts, and raisins.
Pour the dressing over the mixture and toss gently to coat.
Serve on a bed of Bibb lettuce.