Mix all ingredients but walnuts in skillet on medium until well blended.
Add walnuts and cover till light brown.
Remove from skillet and put on wax paper.
Let cool.
Break walnuts into smaller pieces.
Put on a salad and enjoy!
The finer the better. Most recipes would tell you to de
re tender.
To Make Spicy Shallots; In a skillet, heat
/4 cup of the spicy Orange vinaigrette in a medium
Combine flour, sugar, raisins, walnuts, baking soda, cinnamon, nutmeg, salt in a large bowl. Stir Well.
Beat carrots, eggs and oil. Add to dry ingredients all at once, stirring until just moistened. Spoon batter into prepared muffin pans, filling 3/4 full for regular muffins, or full for large sized muffins.
Bake for 20 minutes for regular muffins, or 27 miniutes for large muffins or until tops spring back when lightly touched.
May omit nuts.
May replace carrots with shredded zucchini.
rom heat and stir in walnuts, coconut and ginger.
Let
Combine cheddar and cream cheese.
Add Victorian Epicure Louisiana Hot & Spicy Dip Mix and Worcestershire sauce.
Form into a ball or log and roll in walnut crumbs.
In a large mixing bowl cream the first 2 ingredients.
Add the eggs and banana. Mix well. Set aside.
In a large mixing bowl, sift together the flour, salt and baking soda.
Add to creamed mixture alternately with the buttermilk, mixing well after each addition. Fold in the walnuts.
Pour into greased 8 x 4 x 3-inch bread pan and bake in a preheated 350\u00b0 oven for 1 hour or until toothpick inserted into center of bread comes out clean. Cool loaf completely on wire rack. Wrap loaf in foil and store in refrigerator.
Preheat oven to 350*.
Place walnuts in a 15 1/2\" x 10 1/2\" jelly roll pan.
Toast walnuts in oven 20 minutes, stirring occasionally.
Meanwhile, in a small bowl, mix sugar, vegetable oil, Worcestershire sauce, ground red pepper, and salt.
Remove walnuts from oven, drizzle spice mixture over the nuts and toss until thoroughly coated.
Spread nuts in a single layer, cool completely in a pan on a wire rack.
Store at room temperature in tightly covered container up to a month.
Makes about 2 cups.
1/2 oz chopped walnuts.
Sift in the flour
Heat the oven to 375.
Place the walnuts on a rimmed baking sheet and bake until fragrant and toasted, about 8 minutes.
Transfer to a cool plate.
Toss the spinach with the strawberries in a large bowl.
In a small bowl, whisk together the honey, mustard, vinegar, and salt.
Drizzle 3/4 of the dressing over the salad and sprinkle the walnuts on top.
Serve sprinkled with cheese (if using) and with the remaining dressing on the side.
Butter sides of heavy 2-quart saucepan.
Heat walnuts in moderate oven (375\u00b0) for 5 minutes, stirring once.
Combine sugar, water, salt and cinnamon in heavy saucepan.
Heat and stir until sugar dissolves and mixture comes to a boil.
Cook, without stirring, to soft ball stage.
Remove from heat.
Beat by hand for 1 minute or until mixture begins to get creamy.
Add vanilla and warm walnuts.
Stir gently, until nuts are well coated.
Turn out on waxed paper; separate with a fork.
Heat oven to 375\u00b0.
Prepare pastry.
With rotary beater, beat remaining ingredients except walnuts and raisins until blended. Stir in walnuts and raisins.
Pour into pastry-lined pie pan. Bake 40 to 50 minutes or until filling is set and pastry is nicely browned.
Serve slightly warm or cool.
Great with whipped cream.
Blend flour, cocoa, baking powder, salt and spices.
Melt butter in a small, glass bowl in microwave on High.
Combine brown sugar and eggs in a large bowl; beat well until blended well.
Add honey, melted butter and flour mixture; mix until smooth.
Stir in 1 cup of medium, chopped walnuts.
Spread mixture evenly in 2 waxed paper-lined dishes.
Sprinkle evenly with 1/2 cup chopped walnuts.
Cook, uncovered, one at a time in microwave for 6 to 7 minutes on Bake.
Rotate dish once.
Cool; turn out of pan and peel off paper.
Heat walnuts halves in moderate oven (375\u00b0) 5 minutes, stirring once.
Butter sides of heavy 2-quart saucepan.
In saucepan combine sugar, water, cinnamon and salt.
Heat and stir until sugar dissolves and mixture comes to a boil.
Cook without stirring to soft ball stage (236\u00b0).
Remove from heat.
Beat by hand one minute or until the mixture begins to get creamy.
Add vanilla and warm walnuts.
Stir until coated.
Turn mixture out onto buttered platter.
Separate at once, using two forks.
Yields 1 pound.
Heat oven to 345\u00b0.
Beat all ingredients, except walnuts and raisins, until well blended.
Stir in walnuts and raisins;
mix well.
Pour into pastry lined pie plate.
Bake until set, approximately 50 minutes.
Cool slightly.
Serve warm or refrigerate.
Mix first 4 ingredients by hand.
Sift together flour, salt, baking powder and cinnamon.
Add to mixture.
Then add apples and walnuts and/or raisins.
Mix thoroughly.
Grease and flour 13 x 9 x 2-inch pan.
Spread mixture well into pan.
Bake at 350\u00b0 for 30 to 40 minutes or until done.
While still warm, sprinkle with powdered sugar and cut into squares.
With a rotary beater, beat eggs to blend.
Add salad oil, sugar and vanilla.
Continue beating mixture until thick and foamy.
With a spoon, stir in zucchini and pineapple.
Combine all-purpose flour (unsifted), soda, salt, baking powder, cinnamon, nutmeg, walnuts and currants; stir dry ingredients gently into zucchini mixture just until blended.
Beat eggs, sugar, salt, corn syrup, margarine and spices with hand mixer until well blended.
Stir in walnuts and raisins.
Pour into pastry lined pie plate.
Bake at 375\u00b0 for 40 to 50 minutes until set.
Mix and sift flour, baking soda, salt and spices.
Stir in apples, walnuts, raisins and butterscotch pieces.
Combine brown sugar and margarine.
Beat until creamy.
Add eggs and apple juice to sugar-margarine mixture.
Beat until blended.
Gradually stir in flour mixture.