Walnut crackers
Yield: 60 Servings
Ingredients:
- 1 1/2 c All-purpose flour
- 1/2 c Potato flour
- 1/4 ts Salt
- 2 tb Plus 2 teaspoons (1/3 Stick) butter or margarine Softened
- 1/2 c Finely chopped toasted Walnuts
- 1 c Ice water
Instructions:
Salt for the tops (opt.) These crackers capture the essence of walnuts. Rich and meaty, but
at the same time light and crisp, they are excellent with a blue
cheese spread and a glass of port. 350~F. 25 to 30 minutes Preheat
the oven to 350~F.
Mix the flours and salt together in a large bowl or in the food
processor. Cut in the butter until the mixture resembles coarse meal.
Add the walnuts and stir until they are evenly distributed
throughout. Blend in enough of the water to form a dough that will
hold together in a cohesive ball. The dough will be somewhat sticky.
Wrap the dough in wax paper or lightly buttered aluminum foil and
chill for at least 1/2 hour.
Divide the dough into 2 equal portions for rolling. On a floured
surface or pastry cloth, roll out to 1/8 inch thick. If desired,
sprinkle the tops lightly with salt and roll over the dough with your
rolling pin. With a cookie cutter, glass, or juice can, cut the dough
into 2-inch rounds.
Place them on a lightly greased or parchemnt-lined baking sheet.
Prick each round in 2 or 3 places with the tines of a fork. Bake for
25 to 30 minutes, or until lightly browned. Cool on a rack. Yield:
55-60.
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: WALNUT CREAM DESSERT WITH CHOCOLATE SAUCE
Categories: Desserts
Yield: 10 Servings
4 Egg yolks
1 c Sugar
3 ts Flour
3 ts Arrowroot
3/4 c Whipping cream
3/4 c Milk
3 tb Kirsch
1 c Butter; room temperature
2 c Walnuts;toasted,chopped fine
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4 tb Butter
1/2 c Unsweetened cocoa
1/2 c Sugar
1/2 c Whipping cream
Line 8-inch souffle dish with plastic wrap, letting excess extend over
edge; set aside. Combine yolks, 1/4 cup sugar, flour and arrowroot in
medium saucepan. Whisk in cream, milk and kirsch. Place over medium
heat and whisk constantly until completely cooled. Beat butter and
remaining sugar together in medium bowl until light and fluffy. Fold
in walnuts and cooled yolk mixture. Turn into mold. Cover and
refrigerate 6 hours or overnight. Remove from refrigerator and
unmold. Serve immediately with Chocolate Sauce. For Chocolate Sauce:
Melt butter in medium saucepan over medium heat. Reduce heat and
whisk in cocoa and sugar. Gradually add cream, stirring constantly
until mixture is smooth and heated through. Serve warm.
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: WALNUT CREAM SAUCE
Categories: Food proces, Pasta, Sauces
Yield: 1 Servings
1 1/2 c Walnuts; toasted
1 Cl Garlic; quartered
2 tb Fresh parsley; chopped
1 tb Fresh marjoram; chopped
Or 1/2 teaspoon dried marjor
3 tb Olive oil
1/2 c Milk; (or more)
1 c Ricotta cheese
1/8 ts Cayenne pepper
Recipe by: Rodale's Basic Natural Foods Cookbook In a blender chop
nuts, garlic, and herbs together. Add oil and blend unti
incorporated, then add milk, cheese and cayenne and process again
until smooth. (Thin with additional milk if too thick) Toss with hot
pasta.
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: WALNUT CREAMS
Categories: Candies
Yield: 24 Servings
2/3 c Sweetened condensed milk
4 1/2 c Sifted confectioners' sugar
1 ts Vanilla
1/8 ts Salt
Food coloring
Walnut pieces
DIRECTIONS: Mix well first 4 ingredients. Knead until smooth. Divide;
color half pink and half green. Shape in 3/4 balls and press a piece of walnut on each. Let stand until firm. Source: Mom's old magazine clippings- 1940's to 1970's From: Sallie Austin
