Midwestern Walnut Frosties Recipes

FROSTY STRAWBERRY DESSERT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir together the flour, brown sugar, walnuts, and melted butter in a bowl. Spread out on a baking sheet, and bake in preheated oven for 20 minutes until crispy, then remove from oven and allow to cool completely.
• Beat the egg whites to soft peaks; continue beating to stiff peaks while slowly adding sugar. Toss the strawberries in lemon juice, and stir into the egg whites until the mixture turns slightly pink. Fold in the whipped cream until incorporated.
• Crumble up the walnut mixture, and sprinkle 2/3 of it evenly on the bottom of a 9x13 inch dish. Spoon the strawberry mixture over the crumbs, then sprinkle the remaining crumbs over top. Place in freezer and freeze for two hours until hard. Remove from the freezer several minutes before serving to make it easier to slice.

MIDWESTERN WALNUT FROSTIES

Steps:

• Preheat the oven to 350°F.
• In a bowl, combine all the ingredients for the cookie layer with a pastry blender or pulse in a food processor.
• Pat into a buttered 12x7-inch flat glass baking dish.
• Bake until golden.about 10 minutes.
• While the first layer is baking, prepare the filling.
• In a mixing bowl, beat the eggs and the vanilla until the eggs are pale yellow, about 2 minutes.
• In another bowl, combine the brown sugar, flour, baking powder, salt, walnuts, and coconut.
• Add to the egg mixture and blend.
• Cool the baked first layer for 5 minutes, then pour the walnut coconut mixture over the crust and bake for 25 minutes or until the top is golden and the center is done.
• Transfer to a wire rack and cool completely before frosting.
• To prepare the frosting while the layers cool, all the frosting ingredients in a small bowl, until smooth.
• Spread over the top of the cooled cookie.
• Allow to stand for 1 hour, then cut into squares.
• Store in layers separated by plastic wrap in an air tight container.

WALNUT FROSTIES COOKIES

Steps:

• Cookie Dough: Combine butter or margarine, brown sugar, egg and vanilla; beat until creamy. Sift flour, baking soda and salt, gradually adding to sugar mixture. Cover and store in refrigerator while preparing filling.
• Filling: Mix walnuts, brown sugar and sour cream until creamy.
• Cookie preparation: Shape cookie dough into 1-inch balls and place on lightly greased cookie sheet, leaving 1 1/2 inches between each cookie to allow spreading. Make a depression in the center of each cookie and spoon in filling.
• Bake in preheated 350 degrees F oven for 10 minutes.

WALNUT FROSTIES

Steps:

• Cream together butter and sugar until light and fluffy. Blend in egg and vanilla. Add flour, baking soda, and salt and mix well. Drop by teaspoonful onto lightly greased cookie sheet. Make a well in center of each cookie. Filling: 1 c. finely chopped walnuts; 1/2 c. brown sugar, 1/4 c. sour cream
• To prepare filling, combine all ingredients and stir until well mixed. Spoon 1 tsp. filling into well of each cookie. Bake at 350 degrees for 10 - 12 minutes or until golden brown. ENJOY!!

BLENDER FROSTIES

Steps:

• In blender container, combine ingredients and blend until smooth.
• Serve immediately.
• Refrigerate or freeze leftovers.