br>Frost with the Chocolate Walnut Buttercream (recipe follows).
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.
0 minutes before serving.
Walnut Pesto: Place the basil leaves
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.
ream, liqueur, coconut and graham crackers in a medium bowl. Cover
o sub pecans in this recipe or even use pine nuts
Combine Hidden Valley Ranch mix with dill weed, oil and garlic powder.
Pour over crackers; stir to coat.
Place in warm oven, 250\u00b0 for 15 to 20 minutes.
Stir gently halfway through baking; cool.
Place in tight covered container.
br>For the chocolate chip & walnut variation, add the chocolate chips
re at hand.
Start Walnut Layer by combining eggs, sugar
Blend crushed graham crackers with 1/4 cup sugar
anilla extract, mashed banana and walnut bits and stir again.
arnish with walnut HALVES and thyme sprigs.
Serve with great crackers.
he dough into the size crackers you would like (1 -inch
eanwhile, make the walnut caramel: Separate 16 walnut halves and set aside
Line a jelly roll pan or cookie sheet with whole graham crackers; set aside.
On top of stove in a pan, combine brown sugar, margarine and walnuts.
Heat until all melted together. Pour over all graham crackers and spread evenly.
Bake at 350\u00b0 for 10 minutes.
Cool slightly and cut into squares.
Crush several empty walnut shells into very small pieces.
In a saucepan, cover the shells with boiling water.
Simmer until the liquid is very dark brown.
Add some salt and vinegar (this will \"set\" the color).
Strain the ink through a piece of cheesecloth into a jar.
You can use this ink in any pen that dips or fills with ink.
Break crackers apart and set side by side on cookie sheet. Melt margarine in saucepan.
Add sugar and nuts, stirring constantly.
Remove from stove.
Spread on crackers.
Bake at 300\u00b0 for 12 minutes.
Sift sugar and baking powder together.
Beat egg whites until stiff.
Beat in sugar mixture.
Fold in crackers, walnuts and 1 teaspoon of vanilla.
Spread onto a buttered 9-inch pie dish. Bake at 350\u00b0 for 20 to 25 minutes.
(Torte will not brown.)
Cool in dish.
Roll out 17 Ritz crackers (very fine crumbs).
Mix with 2 cups finely chopped walnuts.
Beat egg whites until frothy.
Add baking powder and continue beating until stiff.
Add vanilla.
Fold in sugar, gradually by hand.
Gently fold in the Ritz crackers and nuts.
Pour into a well-greased 9-inch pie pan.
Bake 30 minutes in 350\u00b0 oven.
When cool, cover with whipped cream and shaved chocolate (semi-sweet).