Pour the cranberry, caramel,
walnuts mixture into the pie shell and bake the crostata until the cranberries have popped and the mixture is bubbling, and crust is golden, about 30 minutes.
Press about 1/2 inch of
the walnut mixture into the bottom of each pan.
Beat the flour and
walnut mixture into the butter mixture on low.
Firmly press
the walnut mixture into the fish covering the top, sides, and bottom of each fillet.
Place the apples in the Crock - Pot ® Slow Cooker pot and spoon
the walnut mixture into the cavity of each apple.
Spoon
walnut mixture into prepared crust.
Using the back of a spoon, press
walnut mixture into bottom and halfway up sides of a 4 - inch x 10 - inch (10 - cm x 25 - cm] tart pan.
Not exact matches
Using moistened hands, shape the
mixture into walnut - sized balls and place on baking trays lined with parchment paper.
Pour
mixture into 4 serving bowls and top each with another tablespoon of brown sugar and ⅛ cup
walnuts.
With damp palms, roll the
mixture into walnut - sized balls, and space well apart on lightly greased non-stick baking sheets.
It also works well to take a
walnut - sized chunk of dough, roll it
into a ball, flatten it
into mixture of coarse sugar and sea salt, and bake it that way instead of rolling and cutting.
Stir half of the
walnuts into the flour
mixture.
Bring milk to a boil and pour over
walnut mixture and mix
into a paste.
Pour the
mixture into the spring form pans over the
walnut crust.
Nuts: chopped
walnuts or almonds — hand fold
into the
mixture using about 1/4 cup or so.
Sift together the flour and baking powder and gently fold
into the butter
mixture along with the dissolved coffee and the
walnuts.
Roll
mixture into tightly packed
walnut - sized balls.
Pour the batter
mixture into a large bowl and fold in the
walnuts and raisins.
Add all the batter ingredients, including the applesauce and chia seed
mixture, and EXCEPT for the
walnuts and raisins
into the blender.
Pour banana
mixture into dry ingredients, and then add dried coconut, chocolate chips and
walnuts.
Transfer the batter
into the large bowl with the cherries and
walnuts and add the whole oats and the water and stir until the oats are evenly combined in the
mixture.
Method: Pre heat the oven to 400 degrees F Cook lentils according to the package, typically 3 cups of water to 1 cup of lentils Meanwhile, toast the
walnuts for 5 - 7 minutes and set aside Sauté the onions and mushrooms until the onions are translucent Add the nuts, lentils, onion
mixture into a food processor and pulse until combined Add the salt, nutritional yeast and gf bread crumbs and continue to pulse until a crumble texture is formed Spoon out a scoop of the lentil and nut
mixture and roll with your hands to form a ball, continue until all the
mixture is used, placing about 2 inches apart on a baking tray Bake for 25 - 30 minutes until a slight crust forms Serve over pasta, top with your favorite sauce!
Pour
mixture into your ramekin and place sliced bananas and crushed
walnuts on top.
Shape the
mixture firmly
into walnut sized balls with your hands and then store them in an airtight container lined with baking paper in the fridge.
Place apple
mixture into 2 ramekins, sprinkle with LSA and
walnuts.
Last but not least, gently fold the banana
mixture into the dry ingredients along with 1/2 cup chopped
walnuts.
Pour
mixture into a blender jar and combine with the cheese and
walnuts.
If you do not have an ice cream maker you can pour the blended
walnut ice cream
mixture into a glass or metal bowl, set in the freezer, and stir every hour or so.
Pour
mixture into a 9 x 13 inch baking pan, top with the optional
walnuts and / or chocolate chips.
- Form this
mixture into a semi-solid shape (rubber gloves help)- If it doesn't hold form, add more ground
walnuts to further bind it.
Stir the vegetables
into the garbanzo bean
mixture, along with the roasted bell peppers and
walnuts.
Formed
mixture into roughly
walnut size balls (36), placed on lined baking sheets and squashed down with a fork.
Press the
walnut - date
mixture into the bottom of your springform.
Fold in egg whites
into walnut mixture.
Using wetted hands, form the meat
mixture into walnut - sized balls and place on a baking sheet or cutting board.
If I was going to play around with it, I'd prepare everything wtihout the
walnuts, then stir in about 1/2 cup breadcrumbs to start, then more as needed to get the
mixture sticky enough to shape
into balls.
Stir this
mixture into the bowl of dry ingredients, then stir in the grated zucchini and
walnuts (if using).
If you don't have a mold, take
walnut - size pieces of the
mixture and shape
into small patties with your hands.
Roll the
mixture into 1 - inch balls (about the size of
walnuts) between your palms.
If using the chopped
walnuts and / or fruit, add it now and stir
into the
mixture.
Fold chocolate
mixture and chopped
walnuts into the beaten egg whites.
Toss the carrots, flour,
walnuts, cinnamon and ginger together and fold this
into the egg -
mixture.
5) Take the
walnut mixture out of the freezer and cut it
into about 16 - 20 bars.
Once cool wrap in a tea towel and squeeze out as much water as possible then thinly chop — Put the spinach, parsley, chopped garlic, ricotta, gf flour, eggs, cheese
into a large bowl and season well then stir until everything is mixed — Using wet hands squish the
mixture into little
walnut sized balls and then refrigerate for 30 mins — Bring a pan to boil and reduce the heat down and then carefully drop some of the balls in.
Evenly divide
walnut mixture and firmly press
into bottoms of 6 - cup muffin pan (approximately 2 tablespoons per cup).
Magnolia Bakery (108 N. State Street) offers the more traditional apple
walnut and cranberry muffin and cranberry pecan scone, but the real crowd - pleaser is the cranberry chocolate chunk cookie, a
mixture of the dried fruit, pecans and white chocolate chunks, all blended
into an oversized chocolate cookie.
They were easy enough to make: you use a blender to turn the
walnuts and gluten - free oats
into a fine, flour - like powder, then combine all the ingredients in a bowl and spread the
mixture onto a sheet pan.
Stir
into the chocolate
mixture, then beat in the eggs and add the
walnuts.
Evenly divide the
mixture into prepared cases and sprinkle with chopped
walnuts and sunflower seeds.
Stir
walnuts into chicken
mixture.