Aunt Nanny's Lady Fingers Stuffed Mushrooms Golden Walnut Puffs Black Walnut Balls Carrot And Black
Walnut Bread Black Walnut Fudge Black Walnut Corn
Aunt Nanny's Lady Fingers
1/2 cup butter
2/2 cup shortening
3/3 cup sugar 2 tsp. water 2 tsp. vanilla 2 cup flour
4/2 cup chopped black walnuts Confectioners' sugar
Cream butter and shortening. Add together rest of ingredients. Mix well. Chill 3 to 4 hours. Form
into small finger shaped cookies. Bake on ungreased cookie sheet at 325 degrees for about 15
minutes. Remove from sheet and cool slightly. Dip cookies in confectioners' sugar.
Stuffed Mushrooms
18 med. fresh mushrooms 2 Tbsp. sweet unsalted margarine
5/4 cup chopped onion 1 clove garlic, minced
6/2 cup black walnuts, chopped
7/4 cup fresh bread crumbs 1 Tbsp. chopped parsley
8/4 tsp. ground black pepper Dash ground red pepper
Remove stems from mushrooms. Chop stems and set aside. Melt margarine in skillet. Mix in chopped
mushroom stems, onion and garlic; saute until tender. Mix in walnuts, bread crumbs, parsley, black
pepper and red pepper. Place mushroom caps on broiler rack. Stuff each cap with prepared filling.
Bake at 350 degrees for 15 to 20 minutes or until done.
Golden Walnut Puffs
1 1/2 cup flour, sifted
9/3 cup sugar
10/2 tsp. salt 2 tsp. baking powder
11/2 tsp. nutmeg
12/4 tsp. cinnamon
13/2 cup milk 1 egg
14/2 cup walnuts, finely chopped 1 tsp. grated orange rind 2 Tbsp. margarine, melted
Combine all dry ingredients in a large bowl. Combine beaten egg with milk and add to dry
ingredients. Add nuts and orange rind. Stir lightly and quickly. Add margarine and mix well. Drop by
teaspoons into hot fat, cook until golden brown.
Black Walnut Balls
1 stick butter 3 Tbsp. sugar 1 cup flour
15/2 cup black walnuts
Cream butter and add the rest of the ingredients. Shape into small balls. Bake 18 to 20 minutes at
350 degrees. Roll in powdered sugar. Makes 3 dozen balls.
Carrot And Black Walnut Bread
1 1/2 cup shredded carrots
16/3 cup hot water
17/4 cup all purpose flour
18/3 cup sugar or substitute (fructose)
19/2 cup whole wheat flour
20/2 cup black walnuts 1 tsp. baking soda
21/8 tsp. salt 2 tsp. pumpkin spice or cinnamon and nutmeg
22/3 cup oil 2 eggs
Combine carrots and water in bowl set aside. Combine flours, sugar, walnuts, soda, salt and pumpkin
pie spice in large bowl, blending thoroughly. Combine oil, eggs and carrot mixture in a small bowl,
add to flour mixture, stirring just until the dry ingredients are moistened. Spoon the batter into
an 8 1/2 x 4 1/2 x 3 inch loaf pan coated with oil. Bake at 350 degrees for 50 minutes or until
wooden pick inserted in center comes out clean.
Black Walnut Fudge
22 (1oz.) pkg. semi-sweet chocolate pieces 1 can sweetened condensed milk 1 tsp. vanilla 1 cup
black walnut pieces
Melt chocolate in double boiler. Stir in milk, nuts, vanilla and cook 5 minutes. Pour into buttered
dish and chill until firm enough to cut.
Black Walnut Corn
2 cup granulated sugar 1 cup brown sugar
23/4 cup corn syrup 1 cup water 1 Tbsp. butter 4 qts. popcorn 1 1/2 cup black walnuts (or any
desired nut)
Place sugar, syrup and water in a saucepan and stir until the sugar is dissolved. Cook to 240
degrees or until a drop in cold water will form a soft ball. Add the butter and cook to 248 degrees
when a drop in cold water should make a hard ball. Crisp nuts and popcorn in a slow oven. Pour the
syrup lightly over the corn and nuts, turning the mass with a wooden spoon. Grease hands with
vegetable oil and when mixture cools enough to handle, shape the corn into oblong corn cob forms.
Wrap in green waxed paper, twirling the paper at the tip end, then fringe fine (with scissors) like
corn silk.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: cdkitchen.comrfrOpen ↗ recipes.alastra.comrecipes.alastra.comOpen ↗