AUSTRIAN WALNUT COOKIES
Known as palatschinkens in Austria, these rich cookies melt in your mouth. The delicate, tender pastry surrounds a walnut filling that's just sweet enough. The recipe comes from a co-worker who was known for her wonderful baked goods. -Donna Gaston, Coplay, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, beat butter until creamy. Beat in egg yolks, 2 at a time. Gradually beat in flour., Divide dough into 3 portions. Shape each into a disk; wrap in plastic. Refrigerate overnight., Preheat oven to 350°. In a small bowl, using clean beaters, beat egg whites on medium speed until foamy. Gradually add confectioners' sugar, 2 tablespoons at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in walnuts., On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 3-in. round cookie cutter. Spread each cookie with 1 teaspoon walnut mixture to within 1/4-in. of edges. Fold dough almost in half over filling, allowing filling to show. Place 1 in. apart on ungreased baking sheets., Bake 8-10 minutes or until light brown. Remove from pans to wire racks to cool completely., Dust cookies with additional confectioner's sugar. Store in airtight containers in the refrigerator.
Nutrition Facts : Calories 182 calories, Fat 12g fat (6g saturated fat), Cholesterol 82mg cholesterol, Sodium 71mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
OLD FASHIONED CHERRY NUT CAKE
Make and share this Old Fashioned Cherry Nut Cake recipe from Food.com.
Provided by Emjay99
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- In a small bowl or container, mix together granulated sugar and ground cinnamon and set aside.
- In another small bowl mix together the walnuts, cherries and 2 tablespoons of flour to coat. This will prevent them from sinking to the bottom of the cake. Set aside.
- Cream together the sugar and margarine.
- Beat in vanilla and almond extracts and eggs, one at a time.
- Beat in sour cream and buttermilk.
- Sift together: flour, baking powder, baking soda and salt, and add to wet ingredients.
- Fold in the nuts and cherries.
- Spray the bundt pan heavily with Pam and sprinkle evenly with sugar/cinnamon mixture.
- Pour in the batter.
- Bake for 27 to 35 minutes on middle rack, until toothpick inserted in centre comes out clean.
- Cool 10 minutes in pans before removing to wire rack.
Nutrition Facts : Calories 287.9, Fat 15.2, SaturatedFat 2.8, Cholesterol 42.5, Sodium 374.2, Carbohydrate 33.9, Fiber 1.1, Sugar 17.9, Protein 4.8
CHERRY NUT CAKE
My grandmother made up this recipe for her children. Using Ozark-grown cherries and walnuts, she invented one they all liked. Granny always used cream from the dairy farm near her home, but the half-and half works well and is easier to find. -Diana Jennings, Lebanon, Missouri
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter, shortening and sugar until light and fluffy. In a small bowl, mix cream and cherry juice. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with cream mixture, beating well after each addition. Fold in cherries and walnuts. With clean beaters, beat egg whites on medium speed until stiff glossy peaks form. Fold into batter., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Place 1 cake layer on a serving plate; spread top with half the whipped cream. Top with remaining cake layer; spread with remaining whipped cream. Decorate with cherries.
Nutrition Facts :
WALNUT CHERRY CAKE- IMPRESSIVE!
If you want to impress people with not only the flavor, but the presentation, this is the cake for you. So,so fancy with not that much effort. Much more beautiful and tasteful than anything you could buy at a bakery!
Provided by Treewoman
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Coarsely chop 1/4 cup of the walnuts and set aside. Chop remaining 3/4 cup of walnuts medium-fine.
- As package directs, prepare white cake mix, adding vanilla and the 3/4 cup of walnuts. Bake in two 9-inch layer pans. Cool for 10 minutes and then invent onto wire racks til cooled.
- Fold the food coloring into the Cool Whip. Spread a 1 inch wide ring of topping onto outer edge of each cake layer. Spoon pie filling in center of each layer, using half of pie filling for each layer.
- Place one layer on a serving plate, top with second layer of cake. Spread remaining topping on sides of cake. Sprinkle reserved 1/4 cup coarsely chopped walnuts on top of cake. Chill.
Nutrition Facts : Calories 191.6, Fat 11.4, SaturatedFat 4.8, Sodium 29.7, Carbohydrate 21.5, Fiber 1, Sugar 5.9, Protein 2
AUSTRIAN CHERRY WALNUT CAKE
An Austrian recipe. It's a light snack cake that's great with a cup of hot coffee or tea.
Provided by Vickie Parks
Categories Cakes
Time 1h
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350°F (180°C). Butter and lightly flour a 9-inch square baking dish; set aside.
- 2. In a large mixing bowl, toss the halved cherries with 5 Tbsp flour until coated. Add the butter, and beat until soft. Add sugar and continue beating until mixture is light and fluffy. Add the eggs, one at a time and beating well after each addition.
- 3. Alternately fold in remaining flour and milk, starting with and ending with flour. Fold in the flour-coated cherries, walnuts and coconut.
- 4. Spoon mixture in an even layer in the prepared baking dish, and bake for 50 to 60 minutes until toothpick comes out clean.
- 5. Remove baking dish from oven and let cool in pan completely before slicing.
- 6. Just before slicing, sift a little confectioner's sugar on top, if desired. Slice and serve. It's a great snack cake to serve with coffee or tea.
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