Cream butter.
Add sugar gradually.
Cream until light and fluffy.
Add egg, extract and black walnut flavoring.
Beat well. Sift flour, soda and salt together.
Add to creamed mixture.
Add black walnuts and blend.
Drop by teaspoonfuls onto greased cookie sheets.
Bake at 350\u00b0 for 10 minutes.
Makes 5 dozen (2-inch) cookies.
Cream together the sugar and Crisco shortening.
Add the eggs, beating after each one, the flour, soda, salt, walnut flavoring, black walnut meats and milk. Bake in tube pan for 1 1/2 hours at 325\u00b0.
Cream sugar and Crisco.
Add
eggs, one at a time.
Put soda in buttermilk.
Set aside.
Add flour and buttermilk; mix well. Add black
walnuts.
Mix well and add walnut flavoring. Mix well. Pour into 3 greased and floured cake pans.
Bake 30 to 35 minutes at 350\u00b0.
Ice cake with Black Walnut Cake Icing.
Mix Crisco, sugar, flour, milk and eggs together.
May need a small amount more milk.
Add black walnut flavoring.
Spray cake pans with Pam or grease and dust with flour.
Pour batter into pan and bake in oven at 350\u00b0 until done.
Prepare cake according to directions on box.
Add black walnut flavoring.
Cream butter, shortening and sugar.
Add eggs, one at a time, beating well after each egg is added.
Chop black walnuts.
Add 1/3 cup flour from the previously measured flour.
Work flour into nuts.
Add alternately the flour with salt added and milk to the creamed mixture.
Then add black walnut flavoring.
Stir in the floured nuts last.
Bake at 325\u00b0 for 1 hour and 30 minutes.
Cream butter, shortening and sugar in large mixer bowl on medium speed; mix thoroughly.
Add flour, a little at a time, mixing constantly.
Add baking powder, milk, salt and extract. Beat thoroughly.
Fold in black walnuts.
Pour in a well-greased and floured tube pan.
Bake at 325\u00b0 for 1 1/2 hours.
Cool in tube pan 10 minutes; invert on wire rack to cool.
No frosting needed. Serve with black walnut ice cream.
ach addition.
Stir in black walnut extract and chocolate. Fold in
nd stir in vanilla and black walnut extracts. Beat egg whites to
rap.
Spread with softened Black Walnut ice cream. Top with another
Mix together sugar and flour.
Add sour cream, vanilla, black walnut flavoring, apples, egg and walnuts.
Stir all together well and pour into a 9-inch unbaked pie shell.
Bake at 450\u00b0 for 15 minutes.
Cream together butter, shortening, eggs, black walnut flavoring and sugar; set aside.
Sift together salt, baking powder, cocoa and flour.
Add to mixture alternately the dry ingredients and the milk.
Add walnuts last.
Bake in large greased and floured tube pan for 1 hour and 25 minutes at 325\u00b0. Take out of oven and cool 10 minutes, then put in cake tin and cover.
Ice later when cool.
In a medium bowl, stir together the sugar, light cream, half-and-half and black walnut extract. Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions. When ice cream is done, fold in walnuts, and transfer to a freezer container. Freeze until solid.
Combine dry ingredients and whisk together well.
Add nuts and toss to coat. Set aside.
Cream butter or margerine, add sugar and beat until very fluffy.
Add eggs, one at a time, beating well after each.
Add vanilla.
Alternate milk and flour mixture in thirds, beating just until combined.
Cover and refrigerate 1 hour.
Drop by tablespoon onto a cookie sheet lined with parchment, leaving at least 2\" between.
Bake at 375' for 10-12 minutes or until golden.
Cream butter and sugar.
Add eggs; mix together.
Add flour, salt and soda.
Last add black walnuts.
Form into rolls (length you desire).
Place on wax paper-lined cookie sheet.
Cover with wax paper and place in freezer or refrigerator until hard.
Slice and bake on a greased cookie sheet at 375\u00b0 for approximately 10 minutes.
Cool on rack.
Preheat oven to 325 degrees.
Cream butter, sugar, salt, & vanilla till fluffy.
Stir in flour.
Add brandy (or drink it) & chopped nuts and mix well.
Shape into 3/4\" balls using 1/2 tablespoon dough per cookie and roll in additional powdered sugar before placing on cookie sheet.
Bake on ungreased cookie sheet for 20 minutes.
lended. Stir in butter, extracts, black walnut flavoring and the walnuts. Gradually
Cream together the margarine, Crisco and sugar, then add eggs. Mix until well blended.
Add dry ingredients; mix well.
(You may have to work in more flour to handle good, but not too much.)
Let sit 1 or 2 hours in cool place or overnight in refrigerator.
Then make in small balls.
Roll balls in granulated sugar.
Put in greased cookie sheet about 2 inches apart and press down with a fork.
Bake in a 325\u00b0 oven for about 10 minutes.
Mix ingredients together.
Recipe makes two 4\"x 8\" loaves.
Bake in 350\u00b0 F oven for 45 minutes or until an inserted toothpick comes out clean.
mix well.
Fold in black walnuts.
Separate dough into