Preheat oven to 275\u00b0F.
In a medium-sized bowl, combine flour, cornstarch, icing sugar, salt and ground walnuts. Whisk until well blended.
Add butter, blue cheese and lemon zest to the flour mixture. Knead by hand until dough becomes soft and forms into a ball.
Using a small scoop, portion dough into half-spheres, then press a walnut half into the top of each cookie.
Bake on a parchment-lined cookie sheet for 27-30 minutes, or until cookies are firm to the touch. Cool on a wire rack.
asta with 1/4 cup walnut pesto, adding some of the
ombine toasted walnuts with the walnut oil and garlic cloves and
Mix brown sugar and flour in a saucepan.
Mix together eggs and vanilla.
Add butter and salt.
Add corn syrup and walnut pieces.
Warm over low heat until butter is melted.
Turn
into pie shell and sprinkle with walnuts.
Bake on lower rack of oven at 375\u00b0 for 40 to 45 minutes until filling is set in center.
Cool before cutting.
minutes.
Stir in walnut mixture; simmer and stir over
Preheat the oven to 350\u00b0F Butter and flour three 9-inch round cake pans. Cover the bottom of each pan with a round of parchment paper or waxed paper, cut to fit, pressing the paper snugly over the bottom of the pan.
Combine the flour, cinnamon, baking soda and salt, then sift them together into a bowl or on to a large sheet of waxed paper; set aside.
Put the granulated sugar and brown sugar in a large mixing bowl, add the eggs, and stir vigorously until smoothly blended with the sugar. When the eggs and sugars are blended, whisk in ...
nch square. Spread with Spiced Walnut Filling, leaving a 1/2
Toss the salad greens, raspberry vinaigrette, walnut pieces, and dried cherries together in a large bowl. Divide the salad into individual salad bowls or plates. Garnish each salad with two slices of goat cheese and a few strips of chicken breast.
lender until creamy 1 cup walnut pieces(or pecan meal) and
Preheat oven to 325\u00b0F.
Put the ham in a shallow baking pan.
With a sharp knife, score the ham in a diamond design.
Add 1 cup of water to the bottom of the pan.
Cover pan securely with foil and bake for 1 hour.
Uncover the ham and brush with 1/2 cup of peach preserves.
Bake uncovered, 30 minutes longer, basting occasionally.
Meanwhile make the sauce: In a medium saucepan, combine the nectar, chicken broth and cornstarch and stir until smooth.
Add remaining 1/2 cup peach preserves and the brown sugar and bring to a ...
reast with the garlic-butter walnut crust and place under the
poon 1/3 cup of walnut crumb mixture over each fillet
Mix
brown
sugar and cornstarch in saucepan.
Add corn syrup, margarine
and
salt.
Heat until margarine is melted. Beat
eggs and
vanilla
together.
Stir
into sugar mixture. Blend well. Pour into an unbaked pie shell.
Sprinkle nuts on top.
Bake at 350\u00b0 for 40 to 45 minutes.
Mix brown sugar and flour in saucepan.
Add corn syrup, butter and salt.
Warm over low heat just until butter is melted.
In large bowl, beat eggs with vanilla.
Stir in sugar mixture.
Turn into pie shell and sprinkle with walnuts.
Bake on lower rack of oven at 350\u00b0 for 40 to 45 minutes until filling is set in center. Cool before cutting.
Makes one 9-inch pie.
dges of pie. Place a walnut half in the middle of
Melt brown sugar, flour, Karo, margarine and salt in microwavable bowl.
Add eggs and vanilla while stirring constantly so eggs don't cook.
Add walnuts.
Pour into unbaked pie shell. Bake at 350\u00b0 for 45 minutes until filling is set.
Heat walnut halves at 375\u00b0 for 5 minutes, stirring once. Butter sides of heavy 2-quart saucepan.
utter mixture. Stir in the walnut pieces and the remaining 2
eanwhile, make the walnut caramel: Separate 16 walnut halves and set aside
emaining batter.
Serve with walnut butter.
Excellent with blackbery