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.
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 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.
ell.
Mix in chopped black walnuts by hand.
Pour
Combine 1/2 cup brown sugar and 1 cups flour in a medium mixing bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Press dough evenly into a 8-inch square baking pan; bake at 375 degrees for 12 minutes. Set aside to cool.
Combine 1 cup of sugar, 1 teaspoon flour, salt, eggs, vanilla, coconut, and black walnuts in a medium mixing bowl. Pour over baked crust. Bake at 375 degrees for 22 minutes. Remove to a wire rack to cool. Cut into bars.
Blend thoroughly.
Fold in black walnuts.
Turn into two
Cream margarine, shortening and sugar.
Add eggs, one at a time.
Add flour, baking powder and vanilla and walnut flavoring. Mix milk slowly until thoroughly mixed.
Fold in black walnuts. Pour into a greased and floured tube pan.
Bake at 325\u00b0 for 1 hour and 20 minutes.
then egg yolk. Add ground walnut mixture and vanilla; beat to
Cream together margarine/butter, Crisco and sugar.
Add in eggs, flour, baking powder, milk, lemon extract, vanilla and walnut extract.
Grease and flour tube pan.
Mix 1 teaspoon flour with black walnuts so they don't sink to the bottom.
Add to mixture.
Bake at 325\u00b0 for 1 hour and 15 minutes.
Scald the milk; mix eggs, sugar, salt and flour.
Beat well and cook over medium heat until mixture thickens.
(I cook in the microwave, cooking on Medium, setting the timer at 3 minute intervals, stirring well after each 3 minutes.
It takes about 9 to 12 minutes this way.)
Chill the custard as well as the canned milk.
When ready to freeze, add the chilled canned milk and the flavoring to the custard.
Freeze until almost firm and add the cooled black walnuts.
Continue to freeze until firm.