minutes.
Stir in walnut mixture; simmer and stir over
Whip one egg white w/ water until frothy.
Beat in conf. sugar until firm.
Add vanilla and knead.
Roll in 1/2 inch diameter balls.
Press firmly between walnut halves.
Makes about 50 pieces.
Store in airtight container.
FOR THE CRUST:.
Mix all the ingredients together. Flatten into the bottom of a 9 by 13 inch pan. Bake 15 minute at 350 degrees or until lightly brownn around edges. Cool.
FOR THE FILLING;.
Heat the milk in a saucepan and melt the marshmallows inches Let cool. Fold in whipped cream; spread this mixture over cooled crust.
FOR THE TOPPING:.
Dissolve the jello into hot water, and stir in frozen berries. Chill until it begins to thicken, about 30-45 minutes. Spoon carefully over marshmallow layer. Serve chilled.
lender until creamy 1 cup walnut pieces(or pecan meal) and
tbsp white vinegar. Too easy, huh?
This is another really old menu.
My aunt, who later became head chef at the Memorial Union at the University of Wisconsin, gave me the salad and dessert recipes way back in the forties.
old in half of the dessert topping (Cool Whip) and carefully
about 20 minutes). Add the walnut pieces about half-way through
Add the water to the maple sugar and boil until it reaches the thread stage.
Add the walnut meats.
ivide ice cream evenly on dessert cups so you have a
Mix pudding and milk.
You can mix some Cool Whip Light with pudding to make a creamier dessert.
Spread remaining Cool Whip Light on top.
Peel oranges.
Be sure to remove all the white part.
Slice oranges into 1/3-inch slices.
Arrange slices overlapping on a serving platter.
Sprinkle walnut halves over orange slices.
Heat sugar, Amaretto and water in a saucepan until sugar dissolves and syrup thickens slightly.
Remove from heat and cool.
Pour over oranges.
Cover with plastic wrap and refrigerate until serving time.
br>Freeze.
Sprinkle with walnut meats.
Freeze again until
Blend the flour, walnut meats, brown sugar and butter and press in a 12 x 8-inch baking pan or dish. Bake at 400\u00b0 for 12 minutes.
eanwhile, make the walnut caramel: Separate 16 walnut halves and set aside
Reserve 1/4
cup
cookie crumbs.
Spread remainder in a 10 x 6 1/2-inch pan.
In a saucepan, combine dates, water and salt; bring to
a boil and simmer for 3 minutes.\tRemove from heat; add marshmallows
and
stir until melted.
Cool to lukewarm.
Stir in nuts and spread over crumbs in pan.
Whip cream and
vanilla. Swirl
over
dates.
Sprinkle
with
reserved crumbs.
Top
with walnut
halves.
Chill
overnight,\tcut in squares and serve.
In a large saucepan, heat Eagle Brand on medium heat.
Add chocolate chips and stir until melted.
Take off heat and add nuts.
Stir.
Butter glass pan and pour in mixture.
Let chill about 2 hours.
Cut into squares.
Heat oven to 350\u00b0.
Heat margarine in 13 x 9 x 2-inch pan in oven until melted.
Sprinkle brown sugar over margarine.
Arrange pineapple on top.
Decorate with walnut halves and cherries. Prepare cake mix as directed on package.
Pour batter into pan. Bake until cake springs back when touched lightly in center 45 to 55 minutes.
Immediately invert pan on heat proof serving plate.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
Combine the melted butter, sugar, cocoa powder, vanilla, eggs, flour, baking powder, and salt. Spread the batter into the prepared pan. Decorate with walnut halves, if desired.
Bake in preheated oven for 20 to 30 minutes or until a toothpick inserted in the center comes out with crumbs, not wet. Cool on wire rack.
Slice dates down the middle from tip to tip.
Stuff dates with a generous knifeful of walnut raisin cream cheese.
Arrange on platter and serve as an appetizer.
Watch how fast they disappear! Makes approximately 10 servings.