Preheat oven to 325 degrees F.
Wash and drain cranberries.
Mix cranberries, walnuts and brown sugar.
Combine egg, sugar, butter and flour.
Beat well.
Spread on top of cranberry/walnut mixture.
Bake 45-50 minutes.
br>Frost with the Chocolate Walnut Buttercream (recipe follows).
To Make Cranberry Puree: Combine 1 cup of
In a small bowl, combine vinegar, shallots(or scallions) and brown sugar; set aside for at least 1/2 hour. In a medium bowl, slowly whisk together cranberry sauce, olive oil, walnut oil and salt and pepper. Add vinegar mixture to cranberry mixture and whisk until combined. Serve over a pretty salad. Enjoy!
Makes about 3/4 cup vinaigrette.
rust.
Spoon half of cranberry sauce over pudding mixture.
hese cookies found below.
CRANBERRY WALNUT SCONES GIFT TAG:
Additional
lices.).
For the keto cranberry relish: Add all the ingredients
own and knead in the cranberry/walnut mixture. (I was able to
Combine and blend first four ingredients.
Spoon into serving compote dish.
Sprinkle with coconut.
Makes 1-1/4 cup.
Serve with Ginger Snaps.\tDouble recipe for large group.
Pour milk in a large bowl.
Add pudding mixes and lemon peel. Beat with wire whisk 1 minute.
Gently stir in 1/2 of the whipped topping.
Spread 1/2 of the pudding mixture on bottom of crust. Spread 1/2 of the cranberry sauce over pudding mixture and sprinkle with 1/2 of the walnuts.
Top with remaining pudding mixture.
Refrigerate 4 hours.
Garnish with remaining cranberry sauce, whipped topping and walnuts.
Bring 8 cups chicken broth and wild rice to a boil in a saucepan; reduce heat and simmer until rice is partially tender, about 30 minutes.
Mix partially-cooked wild rice with chicken broth, cranberry-walnut bread, 1 cup chicken broth, celery, water chestnuts, pecans, pine nuts, onion, apple, apricots, and garlic together in a slow cooker.
Cook on Low until wild rice has softened and split, at least 40 more minutes.
Soybean Walnut Pesto: Pulse basil, walnuts, cheese, soybean oil, lemon juice and garlic in food processor until blended. Place in small bowl. Cover and refrigerate.
Caprese Salad: Combine 2 tablespoons Walnut Soybean Pesto, soybean oil and vinegar in small bowl.
Slice tomatoes and cheese into 1/4-inch thick slices. Layer tomatoes and cheese on serving plate. Drizzle pesto vinaigrette. Sprinkle with fresh basil leaves, salt and pepper.
erving platter. Top with the cranberry walnut sauce, sprinkle with Parmesan cheese
In a large bowl, mix together cranberry sauce, molasses, pumpkin, oil and eggs.
In a second bowl, stir together the remaining ingredients.
Add cranberry mixture to flour mixture and stir until all ingredients are well moistened.
Divide batter between two 9 x 5-inch greased loaf pans.
Bake at 350 degrees for 65 minutes or until bread tests done with wooden pick.
0 minutes before serving.
Walnut Pesto: Place the basil leaves
dd the cranberries, syrup, water, cranberry juice & just 1/8 teaspoon
ixture. Fold in cranberries and walnut pieces. Pour fudge into the
In microwave dish put fruit and cranberry sauce with wooden spoon.
Stir until sauce is broken up.
Microwave on High for 4 minutes.
Stir and microwave for another minute or two.
Serve hot. Makes a good side dish for pork, beef or poultry.
Good way to use odds and ends of fruit and leftover cranberry sauce.
ngredients, except sliced apple and Walnut Topping, just until moistened.
Cook snow peas in large quantity of boiling salted water until crisp-tender, about 3 minutes. Drain and rinse under cold water. Drain. Toss lettuce with celery. Arrange in an even layer over the bottom of a straight-sided clear glass salad bowl. Arrange the carrots, zucchini and tomatoes in separate layers over the lettuce-celery mixture. Arrange the snow peas in a fan pattern over the tomatoes. Garnish with mushroom and basil. Cover and refrigerate. Prepare Herb-Walnut Dressing. Just before serving, add the dressing; toss well.