SPICED WALNUTS
"WHERE'S MY NUTS?" Every year at Christmas, my mom has friends and family asking her this very question! She makes these tasty treats every year for Christmas. These sweet treats are even gobbled up by the avowed nut haters in the family!
Provided by -Tulip-
Categories Dessert
Time 25m
Yield 2 cups nuts
Number Of Ingredients 5
Steps:
- Combine sugar, cinnamon and evaporated milk in medium saucepan.
- Bring the mixture to a boil, stirring constantly.
- The mixture should be brought to the soft stage, which is at 235°-240° on a candy thermometer.
- The soft stage is when a small amount dropped into cold water forms a soft, flexible ball.
- Add the nuts and vanilla.
- Stir until the mixture can no longer be stirred.
- Turn out on wax paper and let cool.
Nutrition Facts : Calories 1215.9, Fat 79.5, SaturatedFat 9.1, Cholesterol 12.2, Sodium 47.1, Carbohydrate 121, Fiber 8.2, Sugar 103.2, Protein 20.7
SPICED WALNUTS
Make and share this Spiced Walnuts recipe from Food.com.
Provided by echo echo
Categories Lunch/Snacks
Time 15m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Combine the oil through the cayenne in a skillet.
- Heat over low heat until the oil is very hot (don't let the oil smoke).
- Remove from the heat.
- Add the walnuts to the oil and stir until coated.
- Spread the walnuts in a power towel-lined shallow baking pan.
- Bake at 300° 10 minutes or until crisp.
- Sprinkle with salt.
- Cool; pack in fancy jars.
SPICED AUTUMN WALNUT AND GOLDEN SYRUP TART-PIE
This sticky and lightly spiced walnut tart is absolutely perfect for any autumn gathering, especially Thanksgiving, Halloween or Bonfire Night. It combines walnuts together with warm spices and a hint of orange, which are all bound together in a buttery syrup filling.......if you cannot get hold of golden syrup, you can use honey instead. Serve this pie with a dollop of cream, crème fraiche or yoghurt.
Provided by French Tart
Categories Tarts
Time 1h20m
Yield 1 Walnut and Syrup Tart/Pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- PASTRY.
- Sift the flour and salt into a bowl then rub the butter in until the mixture resembles fine breadcrumbs. Then stir in enough water to give a soft but not sticky dough. Cover and refrigerate for 30 minutes.
- Roll out the pastry on a lightly floured surface then use to line a 30cm x 10cm / 12in x 4in rectangular fluted flan tin. Trim off any excess pastry then line with baking paper and beans and bake blind in a preheated oven at 200°C/400°F/Gas 6 for 10 minutes. Remove the paper and beans and cook for a further 5 minutes until lightly browned.
- Meanwhile beat the eggs and milk together. Boil the Demerara sugar and syrup together in a saucepan for about 2-3 minutes. Stir in the butter, cinnamon, vanilla and orange rind and cool slightly. Slowly pour the syrup mixture onto the beaten eggs and milk mixture.
- Scatter the walnuts over the pastry case and then spoon the syrup mixture over and smooth over the surface with the back of a spoon.
- Bake in a preheated oven at 220°C/425°F/Gas 7 for 10 minutes then reduce the heat to 170°C/325°F/Gas 3 and cook for a further 40-50 minutes or until the filling is set.
- Serve either hot or cold with a dollop of cream, creme fraiche or yoghurt.
Nutrition Facts : Calories 446.4, Fat 26.5, SaturatedFat 9.7, Cholesterol 103.5, Sodium 151.2, Carbohydrate 48.5, Fiber 1.9, Sugar 14.5, Protein 7.5
MAPLE-CARAMEL WALNUT PIE
Here's a wonderful variation on the nut pies traditionally made during the holiday season. The homemade caramel flavored with maple syrup really complements the walnuts. -Ruth Ealy, Plain City, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine flour and salt; cut in the butter and shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic. Refrigerate for 2 hours or until easy to handle., Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights., Bake at 450° for 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack., Meanwhile, in a large saucepan, combine the brown sugar, syrup, butter, cream and salt; bring to a boil over medium heat, stirring constantly. Remove from the heat; let stand for 10 minutes., In a large bowl, beat eggs and vanilla. Gradually add syrup mixture. Stir in chopped walnuts. Pour into crust. Arrange walnut halves over top., Bake at 350° for 25-30 minutes or until set. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts :
DEEP-DISH WINTER FRUIT PIE WITH WALNUT CRUMB
This deep-dish crumb-topped pie combines several winter fruits and confirms that the whole is greater than the sum of its parts. The pears become soft, the apples remain slightly firm, the figs add texture and sweetness, and the tart cranberries pop in your mouth, making this rustic pie a sensory treat. Be sure to plan ahead, as this recipe calls for chilling the dough for one hour, chilling it again after you roll it out (this reduces shrinkage of the crust during baking), and then baking the pie for over an hour. It is an hours-long process, off and on, but it is worth every minute. Served with a scoop of vanilla ice cream and a glass of apple or pear brandy (preferably from Clear Creek Distillery), it is the perfect final touch to a dinner party.
Provided by Cory Schreiber
Categories Fruit Nut Dessert Bake Christmas Thanksgiving Vegetarian Apple Pear Tree Nut Walnut Fall Winter Party Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8 to 10
Number Of Ingredients 21
Steps:
- To make the pie pastry, put the flour, sugar, and salt in a bowl, stir to combine, then put the bowl in the freezer for 10 minutes.
- Add the butter to the flour mixture and toss to evenly coat. Cut the butter into the flour mixture using a pastry blender, a food processor, an electric mixer, or your hands, just until the mixture becomes coarse and crumbly and the butter is the size of peas. Stir the water and lemon juice together, then pour over the dry ingredients and stir just until the dry ingredients are moistened.
- Dump the dough onto a well-floured work surface and press it into a 6-inch disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Roll the chilled dough into a 14-inch disk, then line a 9 or 10 by 3-inch springform pan with the rolled-out dough. Patch any holes and trim off any dough that hangs over the edges of the pan. Chill for an additional 30 minutes while you prepare the crumb topping and the fruit filling.
- To make the walnut crumb topping, mix the flour, brown sugar, walnuts, cinnamon, and salt together in a bowl. Stir in the butter, then work it in with your hands until the texture of crumbs. Put the topping in the refrigerator while you make the fruit filling.
- Position a rack in the lower third of the oven and preheat the oven to 375°F.
- To make the fruit filling, remove the stem from each fig, then boil the figs in 1 cup of water for 5 minutes. Drain and set aside until cool enough to handle.
- Slice each fig into 4 to 5 pieces, put them in a large bowl, and add the apples, pears, and cranberries. Separately, rub the sugar and cornstarch together, then add to the fruit and gently toss until evenly coated.
- Transfer the filling to the pie shell and top with the walnut crumb. Bake in the lower third of the oven for 60 to 75 minutes, or until the crumb is golden, the fruit juices are bubbling thickly around the edges, and the fruit is tender when pierced with a wooden skewer. If the crumb is getting too dark, cover it with foil.
- Storage: Covered with a tea towel, the pie will keep at room temperature for up to 3 days. Spooned into a bowl and drizzled with chilled cream, it makes a wonderful breakfast.
SPICED WALNUTS
These scream Christmas to me. My mom used to make them every year at Christmas time. They're just DIFFERENT! :) In a good way of course! :) I'm GUESSING on the cooking time, because I don't time myself when I make them!!! Sorry!!
Provided by Marlene.
Categories Fruit
Time 20m
Yield 9 serving(s)
Number Of Ingredients 6
Steps:
- Boil together the sugar, cinnamon, ginger and milk to a very soft ball stage.
- Add walnuts and vanilla.
- Stir until it thickens and coats the walnuts.
- Turn out onto waxed paper.
- Seperate the nuts.
CHOCOLATE CHIP WALNUT TART
No hassle, no fuss and no leftovers! This pecan pie-like tart is so simple to make, and I always receive compliments when I serve it. -Sue Shank, Harrisonburg, Virginia
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Press pastry onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom; trim edges. Sprinkle walnuts and chocolate chips into crust. , In a small bowl, combine the eggs, corn syrup, brown sugar, butter and vanilla. Pour into crust., Bake at 350° for 25-30 minutes or until top is bubbly and crust is golden brown. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 357 calories, Fat 20g fat (8g saturated fat), Cholesterol 66mg cholesterol, Sodium 148mg sodium, Carbohydrate 44g carbohydrate (23g sugars, Fiber 1g fiber), Protein 5g protein.
MAPLE SYRUP PIE
Folks in New Hampshire apparently appreciate maple syrup almost as much as we do in Vermont. When my husband and I took a road trip through New Hampshire, we discovered this pie at a number of diners and restaurants. We loved it so much we created our own version. -Laurie Herr, Westford, Vermont
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. In a large saucepan, whisk cornstarch and water until smooth; whisk in syrup. Bring to boil; cook and stir until thickened, about 4 minutes. Remove from heat; stir in butter until melted. Set aside to cool., On a lightly floured surface, roll dough for bottom crust to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Chill 30 minutes. Meanwhile, roll remaining dough to 1/4-in.-thickness; cut out maple leaves with 1-1/2 to 2-1/2- inch cookie cutters. Place on a baking sheet; chill., Transfer maple filling to prepared pie plate. Bake 10 minutes on a lower oven rack. Reduce oven setting to 350°. Bake until crust is golden and filling is bubbly, 35-40 minutes. Cool completely on a wire rack. Bake leaf cutouts until golden brown, 8-10 minutes. Arrange cutouts on top of pie to serve.
Nutrition Facts : Calories 536 calories, Fat 26g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 340mg sodium, Carbohydrate 73g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.
WALNUT CARAMEL TART
Combine crunchy nuts with caramel flavours in this open shortcrust pastry pie with a creamy, sticky filling
Provided by Mary Cadogan
Categories Dinner, Main course
Time 1h5m
Yield Cuts into 8-10 slices
Number Of Ingredients 8
Steps:
- Heat oven to 190C/170C fan/gas 5. Put the flour in a food processor with the butter and sugar, and mix until it forms fine breadcrumbs. Add the egg yolk and 1-2 tbsp cold water, and pulse to make a firm dough.
- Have ready a 24cm tart tin. Briefly knead the pastry on a lightly floured surface, then roll out to a round about 5cm larger than your tin. Lift onto the tin with the help of your rolling pin, then press into the corners using your finger. Do not trim the pastry. Fill the pastry case with a round of baking parchment and baking beans. Chill for 10 mins. Blindbake for 10 mins, remove the paper and beans, then bake for 5 mins more.
- To make the filling, put the sugar in a large pan with 3 tbsp cold water. Heat gently, stirring to dissolve the sugar. When the sugar is completely dissolved, increase heat and bubble until the syrup has turned a rich caramel colour. Remove from the heat and stir in the butter until it has dissolved, then stir in the cream. Return to the heat and boil hard, stirring until the sauce is thick enough to leave a gap on the base of the pan when you draw your spoon across it. Stir in the walnuts.
- Fill the pastry case with the nut mixture, levelling it with a fork. Return to the oven for 8-10 mins until the filling is bubbling. Cool for 10 mins before removing carefully from the tin. Serve warm or cold.
Nutrition Facts : Calories 539 calories, Fat 40 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
CARROT SPICE AND WALNUT PIE
I modified the wonderfully creative recipe submitted by P.L. Weiss with terrific results. A new autumn favorite with my vegetarian friends. The fresh carrots really make a difference. Enjoy!
Provided by DJKD
Categories Desserts Pies Vintage Pie Recipes Walnut Pie Recipes
Time 1h30m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Steam carrots until soft but not mushy. Cool slightly.
- Place carrots in food processor and puree until smooth. Add honey, eggs, butter or margarine, salt, cinnamon, nutmeg, vanilla, and walnuts. Blend until smooth. Pour mixture into a large bowl.
- In a separate bowl combine brown sugar and white sugar, mixing well to get all lumps out. Fold sugar mixture gradually into carrot mixture until well incorporated. Pour mixture into partially baked pie shell.
- Bake in preheated oven for 60 to 70 minutes, until toothpick inserted in center comes out clean. Serve pie warm or cold. Refrigerate any leftovers.
Nutrition Facts : Calories 330.9 calories, Carbohydrate 44.1 g, Cholesterol 52.5 mg, Fat 16.7 g, Fiber 2.1 g, Protein 3.4 g, SaturatedFat 6.3 g, Sodium 403.8 mg, Sugar 33.2 g
SALTED CARAMEL WALNUT TART
It took me a while to figure out a way to convert one of my favorite ice cream flavors into a pie-one of my favorite desserts. The result took quite a few tries, but in the end, it was so worth it. -Ruth Ealy, Plain City, Ohio
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Let eggs stand at room temperature 30 minutes. In a microwave, heat cream on high for 20 seconds. Keep warm. Meanwhile, in a large, heavy saucepan over medium heat, combine sugar and syrup, stirring frequently. Bring to a boil; cook, stirring constantly, for 1 minute. Remove from heat. Slowly pour cream into pan; continue stirring constantly (cream may spatter) until well blended. Gradually add butter, stirring until melted. Add vanilla and sea salt; stir until smooth. Cool., Unroll crust into a 9-in. tart pan; trim edges. Refrigerate 30 minutes. Preheat oven to 400°. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 10-12 minutes. Remove foil and weights; bake until bottom is golden brown, 3-5 minutes longer. Cool on a wire rack., Reduce oven setting to 350°. Whisk eggs into caramel mixture; stir in walnuts. Add filling to crust. Bake until center is just set (mixture will jiggle), 20-25 minutes. Cool completely. Refrigerate leftovers.
Nutrition Facts : Calories 293 calories, Fat 17g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 238mg sodium, Carbohydrate 32g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.
SPICED CALIFORNIA WALNUTS
Create simply delicious spiced walnut snacks and appetizers. Adjust the ingredients to create savory, hot or sweet delights.
Provided by Megan2300
Categories Lunch/Snacks
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 225°F and line a large shallow baking pan with foil.
- Combine the egg white and water. Beat until foamy.
- Add the walnuts and toss to coat.
- Pour the mixture into a strainer and let drain 2-3 minutes.
- Combine sugar, cinnamon and allspice in a plastic or paper bag, shaking the bag to mix.
- Add the walnuts; hold the bag shut and shake vigorously to coat the nuts.
- Spread nuts in one layer on the prepared baking sheet.
- Bake for 1 hour, stirring every 15 minutes.
- Cool completely, stirring occasionally and breaking nuts apart if stuck together.
- Don't worry if they stick to the foil, it is easy to peel them off.
- Store in a tightly-capped jar.
Nutrition Facts : Calories 246.2, Fat 18.5, SaturatedFat 1.1, Sodium 7.8, Carbohydrate 16.4, Fiber 2.6, Sugar 12.9, Protein 8
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