COFFEE CREAM & WALNUT CUPCAKES
Retro favourite coffee and walnut cake in a cupcake version, with a choice of luxurious mascarpone topping or classic buttercream
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 30m
Yield Makes 12 cakes
Number Of Ingredients 8
Steps:
- Heat oven to 180C/fan 160C/gas 4 and make sure there's a shelf ready in the middle. Line a 12-hole bun tin with fairy cake cases. Beat the butter, sugar, flour and eggs with 4 tsp of the coffee and a pinch of salt until creamy. Stir in the chopped walnuts.
- Spoon the mix into the cases (start by adding 1 heaped tsp to each, then go back and top them up - that way they should all be of equal size), then bake for 18-20 mins until light golden and springy. Cool for a few mins in the tin, then lift the cakes out and cool completely on a rack.
- Put the mascarpone, 3 tsp more of the coffee and the sugar into a large bowl, then beat together. Spread a dollop of the coffee cream onto the top of each cake, then finish with a walnut half. The cakes are best if they're iced fairly near the time of eating, so if you're making ahead, whip up the mascarpone mix, keep in the fridge, beat it again, then spoon onto the cakes just before serving. Un-iced cakes will keep up to 2 days in an airtight container.
Nutrition Facts : Calories 247 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 12 grams sugar, Protein 3 grams protein, Sodium 0.29 milligram of sodium
COFFEE WALNUT PIE
Make and share this Coffee Walnut Pie recipe from Food.com.
Provided by Miss Annie
Categories Pie
Time 1h25m
Yield 1 Pie, 6 serving(s)
Number Of Ingredients 11
Steps:
- Cream brown sugar and butter until well blended; add sugar and mix well.
- Add eggs, one at a time, beating well after each.
- Add salt, cream and coffee and mix well.
- Cook over boiling water, stirring for 5 minutes.
- Remove from water and stir in 1 cup walnuts and vanilla; pour into pastry shell.
- Bake at 350ºF for 1 hour.
- Scatter broken walnuts on top and bake 5 minutes more.
- Cool.
- NOTE: Pie will puff during baking and shrink slightly as it cools.
WALNUT AND COFFEE TART WITH COFFEE CREAM
Categories Coffee Milk/Cream Egg Nut Dessert Bake Walnut Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 21
Steps:
- For crust:
- Combine flour, brown sugar and salt in medium bowl. Add butter and cut in with fingers or pastry blender until mixture resembles coarse meal. Beat egg yolk and water in small bowl to blend. Pour over flour mixture. Stir with fork until mixture forms dough. Gather into ball; flatten into disk. Wrap dough and chill until firm, at least 30 minutes.
- Preheat oven to 400°F. Roll dough out on lightly floured surface to 12-inch- diameter round. Roll up on rolling pin and transfer to 9-inch-diameter tart pan with removable bottom. Fit dough into pan and trim edges. Freeze until firm, about 20 minutes. Bake crust until golden brown, piercing with toothpick if crust bubbles, about 15 minutes. Cool slightly. Maintain oven temperature.
- For filling:
- Place walnuts on cookie sheet and toast in oven until just golden brown and fragrant, about 8 minutes. Cool. Reduce oven temperature to 350°F.
- Dissolve instant coffee in 2 tablespoons water in large bowl. Add brown sugar and whisk until smooth. Whisk in eggs, corn syrup, butter and salt. Stir in walnuts. Pour filling into prepared crust and bake until set, about 30 minutes. Cool tart on rack. (Tart can be prepared 6 hours ahead. Cover loosely and let stand at room temperature.)
- For cream:
- Dissolve instant coffee in 1 teaspoon water in small bowl. Whip cream and sugar until medium-soft peaks form. Add coffee mixture and continue beating until stiff peaks form.
- Serve tart with whipped cream.
COFFEE CREAM PIE
I created this sweet coffee-flavored recipe as an entry for our state fair, adding the toffee topping to "dress it up". I'm glad I did- the pie won first place and is now a family holiday favorite!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6-8 servings.
Number Of Ingredients 15
Steps:
- In the top of a double boiler, combine the sugar, flour and salt; gradually stir in milk until smooth. Cook and stir over boiling water until thickened, about 10 minutes. Stir in coffee granules., Gradually stir a small amount into egg yolks; return all to pan. Cook and stir for 3 minutes. Remove from the heat; add butter and vanilla. Cool for 30 minutes. Pour into crust; chill. , In a bowl, dissolve coffee granules in a small amount of cream. Add sugar, vanilla and remaining cream. Whip until stiff peaks form. Spread over filling; sprinkle with crushed candy bar. Chill.
Nutrition Facts :
WALNUT CREAM PIE
Make and share this Walnut Cream Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h20m
Yield 2 9-inch pies
Number Of Ingredients 10
Steps:
- Fit rolled out pie pastry into two 9-inch pie plates; trim edges, crimp/flute as desired.
- Preheat oven to 350°.
- In a big bowl, beat the melted margarine, sugar, eggs, flour, salt, vanilla, and corn syrup.
- Beat well, then stir in the milk.
- Spread 1 cup of nuts in each uncooked 9-inch pie shell.
- Pour the batter over the nuts; bake for 30-40 minutes (tent pie crust edges with foil, if start to get too brown).
WALNUT FUDGE PIE
"This rich recipe is wonderful for the holidays, but my family enjoys it any time of year," relaters Jan Huntington from Painesville, Ohio.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first seven ingredients; pour into pastry shell. Bake at 375° for 25-30 minutes or until set. Cool on a wire rack., In a large saucepan, melt chocolate chips and butter. Stir in cream until smooth. Remove from the heat; stir in coffee. Serve pie with ice cream and fudge sauce.
Nutrition Facts : Calories 859 calories, Fat 59g fat (28g saturated fat), Cholesterol 124mg cholesterol, Sodium 217mg sodium, Carbohydrate 86g carbohydrate (64g sugars, Fiber 6g fiber), Protein 11g protein.
WALNUT PIE II
A delightfully simple walnut pie with a cake-like consistency.
Provided by sal
Categories Desserts Pies Vintage Pie Recipes Walnut Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a medium bowl, cream the butter and sugar until light and fluffy. Beat in the egg yolks and add vanilla. Beat in the flour and evaporated milk. Stir in chopped walnuts. Pour into pie shell.
- Bake in the preheated oven for 60 minutes, or until golden brown.
Nutrition Facts : Calories 490.4 calories, Carbohydrate 44.1 g, Cholesterol 116.5 mg, Fat 32.9 g, Fiber 1.5 g, Protein 7.3 g, SaturatedFat 12.2 g, Sodium 240.5 mg, Sugar 28.7 g
COFFEE CREAM WALNUT PIE
Steps:
- Crust: Mix crust ingredients well and press firmly into a 9" pie plate. Bake about 8 mins in 350 degree F oven. Cool. Filling: Sprinkle gelatin over cold coffee to soften. Mix together sugar, flour and salt. Stir in hot coffee and cook, stirring constantly, until thickened. Add gelatin and stir until dissolved. Chill until mixture is slightly thicker than unbeaten egg whites. Whip cream until stiff and stir in vanilla. Gently fold the gelatin mixture into the whipped cream. Pour into pie shell and chill until firm. Garnish with whipped cream rosettes, instant coffee granules, and whole walnut halves.
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