Peel, boil and mash the sweet potatoes.
Add the hot milk, sugar, 3 tablespoons butter, maple syrup, black walnuts and salt. Place in a greased baking dish and pour the 2 tablespoons melted butter over the top.
Bake for 20 to 30 minutes in a moderate oven.
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.
Preheat oven to 325 degrees.
Butter and flour a 10\" tube pan.
Sprinkle 1/2 cup black walnuts in tube pan and set aside.
Cream butter and cream cheese, then add sugar beating until light and fluffy.
Add eggs one at a time, beating well after each addition.
Add flour and salt, stirring until well combined.
Stir in vanilla and remaining black walnuts.
Pour batter into prepared tube pan.
Bake at 325 degrees for 1 1/2 hours.
Cool in pan 10 minutes.
Remove from pan and cool completely on rack.
Mix black-eyed peas, green pepper, onion, jalapeno pepper, salad dressing and tomato.
Serve with tortilla chips.
easpoon vanilla and 1 cup black walnuts. Pour batter into prepared pan
Saute black walnuts in the 3 Tbs. of butter & let cool.
Combine sugar,flour & salt,slowly stir in hot milk.
Cook 10 minutes over low heat,stirring constantly.
Stir small amount of cooked mixture into beaten eggs,return to milk mixture & cook 1 mniute.
Chill in refrigerator,then pour in ice cream freezer & add cream & vanilla.
Churn in freezer for about 15 minutes,then add black walnuts & finish freezing.
Cream eggs, sugar and butter.
Add baking soda and cream of tartar to flour.
Add flour mixture, beginning with flour, adding milk and ending with flour.
Add black walnuts.
Coat walnuts with part of the flour.
Pour in a well greased and floured tube pan.
Bake at 350\u00b0 for 1 1/2 hours or until done.
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.
Preheat oven to 325\u00b0.
Sift together flour, cinnamon, salt and baking soda.
Beat eggs.
Add oil and sugar.
Mix well.
Blend in dry ingredients.
Fold in black walnuts and diced apples.
Bake in a greased and floured tube pan at 325\u00b0 for 1 1/2 hours.
Preheat oven to 325 degrees F (170 degrees C).
Blend together butter, flour, white sugar, salt, and vanilla. Add black walnuts and mix well.
Shape into 1 inch balls. Bake for 25 minutes on ungreased cookie sheet. Remove from oven and let cool.
Roll in powdered sugar. Store flat - not stacked on top of each other.
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.
Preheat oven to 350\u00b0.
To melted butter, add sugar and corn syrup.
Stir eggs into mixture.
Add cinnamon.
Put black walnuts in a cloth bag and beat into pulp.
Add walnuts to mixture and add 2 tablespoons boiling water.
Bake in 9-inch pie shell (unbaked) for 50 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.
nch Bundt pan.
Pulse black walnuts in a food processor 8
Sift together flour, baking powder and salt.
Cream together shortening, sugar, vanilla and egg yolks.
Add milk alternately with dry ingredients.
Add black walnuts which have been floured with a little of the flour.
Beat egg whites stiff and fold into mixture.
Bake at 350\u00b0 for one hour or a little longer.
Ice with butter icing and decorate with walnuts.
Cream together butter and Crisco. Beat in slowly 3 cups sugar and eggs (1 at a time), beating well after each addition. Add flour alternately with milk, starting with flour and ending with flour. Add flavoring and fold in black walnuts, chopped (if desired). Put into 10-inch type pan. Bake at 325\u00b0 for 1 1/4 hours. Do not open door for 1 hour (sometimes 1 1/4 to 1 1/2 hours).
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.
Cream sugar and Crisco.
Beat in eggs, one at a time.
Add flour and milk and baking powder and extract.
Beat well.
Add black walnuts.
Bake at 325\u00b0 for 1 1/2 hours.
Mix sugar, egg, butter and vanilla together.
Stir in dry ingredients and black walnuts.
Spoon onto a cookie sheet.
Bake at 350\u00b0 for 14 minutes.
Let cool, then enjoy.
Makes 95 cookies.
Beat eggs, white sugar, Crisco or margarine, buttermilk and blackberry jam together.
Sift the flour, baking powder, salt, ginger, soda, cinnamon, cloves and nutmeg all together.
Mix flour mixture with the creamed mixture.
Add package of Dream Whip.
Add black walnuts and pecans.
Pour into pan and bake at 325\u00b0 until done.
Bake in 3 layers for 35 to 40 minutes.
Use caramel icing.