One of my favorite recipes is Ellen's Cornmeal Cookies 3/4 cup butter 1 cup packed brown sugar 1 egg 1 tsp vanilla 1 & 1/4 cups all - purpose flour 1 cup yellow cornmeal 1 & 1/2 tsp baking powder 1/2 tsp salt 3/4 cup toasted pine nuts or 1
cup chopped toasted walnuts With electric mixer on medium / high speed, beat butter and sugar together till fluffy.
Process 1 pound coarsely chopped roasted beets, 1/2 cup
finely chopped toasted walnuts, 2 tablespoons chopped dill, 2 tablespoons crème fraîche, 1 teaspoon Sherry vinegar, and 1/2 teaspoon toasted caraway seeds in a food processor until smooth; season with salt and pepper.
1 cup plain or unsweetened coconut milk (or other milk of choice) 2 cups sliced carrots (about 4 slim carrots) 1 cup frozen mango 1
tablespoon chopped toasted walnuts 2 tablespoons coconut flakes plus more for topping Ground cinnamon, nutmeg and ginger to taste Maple syrup to taste (optional)
It's filled with the warm, nutty taste of
chopped toasted walnuts paired with tart cranberries, sweet pears and just a handful of white chocolate chips making it perfect for this month's Twelve Loaves challenge of using nuts, seeds or grains in a bread.
Apricot Layer 2/3 cup dried apricot halves, chopped finely 1/3 cup all - purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 2 large eggs 1 cup packed light brown sugar 1/2 teaspoon vanilla extract 1/2 cup
chopped toasted walnuts powdered sugar for dusting
In this quick - and - easy rendition, we used packaged brownie mix, a little bourbon, and
chopped toasted walnuts for a spunky after - dinner treat.
12 ounces short pasta (farfalle, rotelle, fusilli, orecchiette, penne) 1/4 cup olive oil 4 garlic cloves, peeled and thinly sliced 1 - 15 ounce can cannellini beans, drained and rinsed 1/3 cup
roughly chopped toasted walnuts 1 ounce grated Parmesan plus shaved Parmesan for serving Zest of half a lemon 1 teaspoon kosher salt 1/2 teaspoon black pepper
For the salad, you'll need a cabbage, four apples, three medium carrots, celery stalks, Cabot Extra Sharp Cheddar (at least four ounces), and a half - cup
of chopped toasted walnuts.
Ingredients 1/2 cup (1 stick) unsalted butter, softened 3 tablespoons powdered sugar 1 tablespoons brown sugar 1/4 cup sugar 1 teaspoon bourbon 1 cup all - purpose flour 1 cup
finely chopped toasted walnuts *
2 cups rolled oats, not quick cooking 1/2 cup
chopped toasted walnuts 1 teaspoon baking powder 1 teaspoon cinnamon Big pinch sea salt 2 cups almond milk (dairy or soy milk will also work) 3 - 4 tablespoons maple syrup 1/2 cup Cinnamon Raisin Swirl peanut butter * 1 teaspoon vanilla 2 ripe bananas
Salad: 1 medium cabbage, cored and thinly sliced (about 8 cups) 4 apples (any variety), cored, peeled and cut into matchsticks 3 medium carrots, peeled and coarsely grated (about 2 1/2 cups) 2 celery stalks, cut into matchsticks 4 ounces Cabot Extra Sharp Cheddar, grated (about 1 cup) 1/2 cup chopped toasted walnuts
If you'd like to ratchet up the crunch factor, you can also toss in
some chopped toasted walnuts.
1 tablespoon vegetable oil 1 1/4 cups rolled oats 1 1/4 cups
chopped toasted walnuts 1/2 cup oat bran 1 1/2 cups puffed cereal you like, pounded into smallish bits (I used Barbara's Peanut Butter Puffins and Shredded wheat, both with success) 1 cup dried cranberries, coarsely chopped 3 pieces of dried crystallized ginger, finely chopped 1 cup brown rice syrup 1 teaspoon pure vanilla extract 1/2 teaspoon salt
Compose each dish with a handful of arugula leaves, a few cooked chopped beets, some crumbled goat cheese, and
some chopped toasted walnuts.
Chop toasted walnuts and add to mixture.
Carrot cupcakes made with whole wheat flour,
chopped toasted walnuts and spiced with cinnamon, taste really heavenly.
Some chopped toasted walnuts would work well here too, if you have them on hand.
Ingredients: 2 1/4 cups all - purpose flour 3/4 cup uncooked quick - cooking oats 2 teaspoons ground cinnamon 2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt 2 cups mashed ripe bananas (about 6 medium bananas) 3/4 cup unsweetened apple juice concentrate 4 large eggs, beaten 1/2 cup butter, melted 2 teaspoons vanilla extract 3/4 cup chopped toasted walnuts
4 medium beets, washed and trimmed 5 plump dates, pitted and chopped 2 tablespoons cognac (bourbon, or vodka) 4 garlic cloves, peeled and smashed 2 tablespoons lemon juice, plus more to taste 1/2 cup
chopped toasted walnuts 3/4 teaspoon fine grain sea salt 3 tablespoons creme fraiche, plain yogurt, or sour cream
Change the amounts of ingredients as follows: 2/3 cup vegetable oil, 2/3 cup brown sugar, 1/3 cup granulated sugar, 4 large eggs, 2/3 cup pumpkin purée, 3/4 teaspoon baking soda, 3/4 teaspoon baking powder, 3/8 teaspoon salt, 3/8 teaspoon xanthan gum, 2 teaspoons pumpkin pie spice, 1 1/3 cups King Arthur Gluten - Free Flour, 1/3 cup
chopped toasted walnuts, 2/3 cup golden raisins / ginger mini chips.
Oh, and did I mentioned
the chopped toasted walnuts?
Recently, I have been adding
chopped toasted walnuts to everything — on top of salads, oatmeal, or breakfast yogurt.
Change the amounts of ingredients as follows: 2/3 cup vegetable oil, 2/3 cup brown sugar, 1/3 cup granulated sugar, 3 large eggs, 2/3 cup pumpkin purée, 3/4 teaspoon baking soda, 3/4 teaspoon baking powder, 3/8 teaspoon salt, 2 teaspoons pumpkin pie spice, 1 1/3 cups King Arthur Unbleached All - Purpose Flour, 1/3 cup
chopped toasted walnuts, 2/3 cup golden raisins / ginger mini chips.
I think one good substitute would be
chopped toasted walnuts.
2 bunches lacinato kale 3 Pink Lady Apples, cored and thinly sliced 3/4 cup halved red grapes 1/4 cup
chopped toasted walnuts 1 ounce Manchego cheese, shaved 1 tablespoon minced chives 1/4 cup olive oil 2 tablespoons champagne vinegar 1 teaspoon Dijon mustard 1 shallot, minced 1 teaspoon kosher salt 1/2 teaspoon black pepper
Not wanting to be without crunch, I sliced crisp Pink Lady apples and
chopped some toasted walnuts.
We ate this alongside our mains the first go - around, but I served it atop brown rice with
some chopped toasted walnuts as a more substantial lunch itself.
For the topping: 1 1/2 cups all - purpose flour 1/2 cup brown sugar 1/4 cup granulated sugar 1 teaspoon ground cinnamon 1/4 teaspoon salt 3/4 cup unsalted butter, chilled, cut in pieces 1/2 cup chopped toasted walnuts
Throw caution to the wind and top with a little cream, and
some chopped toasted walnuts or shredded lemon zest (delicious with this coffee snow), or both.
Orange and Walnut Quinoa Ingredients: 1 1/2 cups dry - roasted quinoa 2 navel oranges, zested 1/2 cup
chopped toasted walnuts 2 1/2 cups veggie broth 2 tablespoons flat leaf parsley, chopped 1 tablespoon extra virgin olive oil Directions: 1.