Black Walnut Blondies
Ingredients
1 ½ c. unsifted self-rising flour
1 c. light brown sugar, packed
1 c. sugar
1 c. vegetable oil
4 eggs, slightly beaten
1 c. Hammons Black Walnuts
Directions
Preheat oven to 350F°. Blend first three ingredients in medium bowl. Combine oil and eggs in separate bowl.
Add to dry ingredients, stirring until moistened. Stir in black walnuts.
Pour into greased 9- by 13-inch pan. Bake for 30--35 minutes. Cool and cut into squares.
Fancy Black Walnut Cake
Ingredients
½ c. butter, softened
½ c. shortening
2 c. sugar
5 eggs, separated
1 c. buttermilk
1 tsp. baking soda
2 c. all-purpose flour
1 tsp. vanilla
1 ½ c. Hammons Black Walnuts
1--3 oz. flaked coconut
½ tsp. cream of tartar
Frosting Ingredients:
1 package (8 ounces) cream cheese, softened
1 stick (½ cup) butter, room temperature
1 tsp. vanilla
1 box (4 c.) powdered sugar
1 c. ground Black Walnuts
Directions
Directions: Cream butter and shortening. Gradually add sugar, beating until light and fluffy and sugar is dissolved. Add egg yolks and beat well. Combine buttermilk and soda; stir until soda is dissolved.
Add flour to creamed mixture alternately with buttermilk mixture, beginning and ending with flour. Add vanilla, Black Walnuts and coconut; stir thoroughly. Beat egg whites, at room temperature, with cream of tartar, until stiff peaks form, then fold into batter.
Pour batter into three (3) greased and floured 9-inch cake pans. Bake at 350°F for 30 minutes or until cake tests done. Cool in pans for 10 minutes, then remove from pans and finish cooling. Ice with Black Walnut Butter Cream Frosting.
Frosting Directions: Cream the cream cheese, butter and vanilla until smooth. Slowly add powdered sugar, fold in Black Walnuts. Spread on cooled cake.
Black Walnut Fruit Crisp
Ingredients
2 c. flour
2 c. uncooked oats
2 c. brown sugar
2 c. Hammons Black Walnuts
¾ c. butter, softened
2 c. blueberries (fresh or frozen)
2 c. cherries (1 can cherry pie filling, fresh or frozen)
2 c. raspberries (fresh or frozen)
1--2 c. sugar (to your taste)
1 tsp. almond extract
Directions
Preheat oven to 375°F. Combine flour, oats, brown sugar and Hammons Black Walnuts. Blend in the softened butter. Pat half of the mixture into the bottom of a 9- by 13-inch pan.
Combine fruit, sugar and almond extract. Spread the fruit mixture over the crust and then spread the remaining crust mixture over the top of the pie.
Bake approximately 30 minutes. Let cool before serving.
Black Walnut Wild Rice
Ingredients
1 c. uncooked wild rice
4 Tbsp. or ½ stick butter
¾--1 c. Fancy Large Hammons Black Walnuts
½ c. chopped green onion
1 c. sliced mushrooms
½ c. chopped green pepper
1 tsp. garlic salt
Directions
Cook wild rice according to basic directions. Melt butter in skillet.
Sauté Black Walnuts, green onions, mushrooms and green peppers for about 3 minutes or until the vegetables soften slightly.
Add wild rice and garlic salt and continue cooking, stirring several times, until wild rice is heated through. Makes 4--6 servings.
Ozarks Pasta with Black Walnuts, Spinach and Blue Goat Cheese
Ingredients
8 oz. baby spinach
1 Tbsp. Olive oil
¼ c.coarsely chopped Black walnuts
12 oz. penne pasta
¾ c.heavy cream
3 oz. crumbled Terrell creek farms blue vein goat cheese
1 Tbsp. minced chives
Directions
Pre-heat oven to 350 degrees F.
Begin by preparing ¼ c. of chopped Hammons Black Walnuts on a baking pan and toast for 5 minutes in order to enhance the flavor.
Prepare a pot with boiling water, add at least 1 Tbsp. salt in order to add flavor to the noodles. Add 12 oz. penne pasta, stir and cook until tender, drain excess water and keep warm.
Heat 1 Tbsp. olive oil in sauté pan. Add baby spinach, when wilted add heavy cream and blue vein goat cheese. Cook for 2 minutes until cream starts to boil. Reduce heat and add cooked pasta along with half of the Black Walnuts. Adjust seasoning to your liking with salt and pepper.
Divide onto serving plates and sprinkle the remaining Black Walnuts. Add mince chives evenly amongst dishes and serve.
Community on 10/18/2017