HARVEST WALNUT COOKIES
Provided by Sandra Lee
Categories dessert
Time 1h40m
Yield about 6 dozen cookies
Number Of Ingredients 12
Steps:
- Vanilla Dough preparation:
- Beat cake mix, oil, melted butter, egg, and vanilla in large bowl until dough forms. Stir in walnuts.
- Chocolate Dough preparation:
- Beat cake mix, oil, melted butter, egg, and vanilla in large bowl until dough forms. Stir in walnuts.
- Cookie preparation:
- Preheat oven to 400 degrees F.
- Scoop 1 teaspoon of vanilla dough into ball. Scoop 1 teaspoon of chocolate dough into ball. Gently press dough balls together, then roll gently to form one ball. Place 20 balls on an ungreased baking sheet, spaced evenly apart. Bake for 10 minutes, or just until cookies begin to brown. Cool cookies on cookie sheets for 5 minutes. Transfer cookies to cooling racks and cool completely. Repeat with remaining chocolate and vanilla dough, forming about 6 dozen cookies total. Store in airtight container at room temperature up to 2 days, or freeze up to 3 months.
SYLVIA'S WORLD FAMOUS TALKED ABOUT SPARERIBS
Steps:
- Rub salt, black pepper, and red pepper into ribs. Place in deep baking dish, cover, and refrigerate overnight.
- Preheat oven to 375 degrees F. Pour vinegar over the ribs and bake 1 1/2 hours. Rotate ribs 2 or 3 times during cooking.
- Remove ribs from baking dish and place in a single layer on baking sheets. Bake at 350 degrees for 1 hour.
- Cut slabs between bones into individual ribs and place in a baking dish. Spoon sauce over them to coat lightly. Cover pan with aluminum foil and bake until heated through- about 20 minutes. Serve with original sauce on the side.
SYLVIA'S FRUITCAKE
This cake is especially appealing to those who do not care for even the best quality candied fruit. It is more dried fruits and nuts than cake.
Provided by Marian Burros
Categories dessert
Time 3h15m
Yield 1 six-pound cake
Number Of Ingredients 17
Steps:
- Grease the bottom and sides of an eight-cup souffle dish or a 9-by-5-by-3-inch loaf pan. Line with brown paper; grease the paper.
- Combine the walnuts, pecans, brazil nuts, dates, apricots, prunes, candied fruits, raisins and cherries in a large bowl. Sift the flour, baking powder and salt over the nuts and fruits. Toss lightly until well coated.
- Beat the eggs, sugar and vanilla in a medium-size bowl with an electric mixer until the mixture is fluffy and light. Pour over the nut mixture. Stir gently to combine.
- Fill the prepared dish or pan, pressing the cake mixture firmly. Bake at 275 degrees for about two hours. (If the top is browning too quickly, cover with buttered foil.)
- Remove the cake to a wire rack. Spoon one-quarter cup of brandy over the cake. Let stand one hour. Invert the cake and peel off the paper. Turn it right side up and let it stand on the wire rack until it is completely cooled. Place the wire rack in a shallow pan and spoon the remaining one-half cup of brandy over the cake.
- To store, wrap the cake in cheesecloth that has been soaked in brandy. Wrap in heavy-duty aluminum foil or store in tightly covered container.
WALNUT COOKIES II
I invented this recipe last year and my family continues to beg for more. If you like, you can substitute pecans for the walnuts.
Provided by Kate
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 22m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a medium bowl, stir together the flour, white sugar, brown sugar, and baking soda. Add the egg, vanilla, and butter; mix until dough forms. Stir in the chopped walnuts. Roll dough into 1 inch balls and place 2 inches apart onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, until the edges are golden brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 237.1 calories, Carbohydrate 28.3 g, Cholesterol 35.8 mg, Fat 13 g, Fiber 0.8 g, Protein 3.1 g, SaturatedFat 5.5 g, Sodium 89.5 mg, Sugar 17.5 g
GRANDMA SYLVIA'S BRISKET
This is a different type of brisket recipe with an Eastern European Jewish influence. Unlike most briskets that are cooked in the oven, this brisket is simmered on the stove. Best prepared a day or so in advance. Freezes and reheats well.
Provided by Harvey Rosenblum
Categories Main Dish Recipes Roast Recipes
Time 11h
Yield 6
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium-high heat. Brown brisket on both sides and transfer it to a deep pot.
- Stir in tomato paste, water, onions, carrots, mushrooms, garlic powder, sugar, salt, and pepper. Bring to a boil.
- Reduce heat to low and simmer, covered, until meat is tender, about 2 1/2 hours. Transfer to a baking dish, cool, and refrigerate overnight.
- About 1 1/2 hours before serving, preheat oven to 300 degrees F (150 degrees C). Skim off fat residue from sauce and slice brisket across the grain. Layer beef, vegetables, and sauce in a baking dish.
- Cover pan with foil and bake in preheated oven until hot, about 1 hour.
Nutrition Facts : Calories 348.9 calories, Carbohydrate 24.9 g, Cholesterol 76.9 mg, Fat 16.6 g, Fiber 4.9 g, Protein 26.6 g, SaturatedFat 6.3 g, Sodium 532.3 mg, Sugar 14.5 g
SYLVIA'S FAMOUS SPARERIBS
These are the real thing. People come from around the corner, around the city, and around the world to eat these ribs at Sylvia's. The secret? Tangy, not too sweet barbecue sauce and a special way of preparing the ribs that's described here.
Provided by Tonkcats
Categories < 15 Mins
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- To make the ribs easier to handle, cut each slab between the middle bones into 2 equal pieces.
- Rub the salt, black pepper, and red pepper into both sides of the ribs.
- Place the ribs in a deep baking dish, cover them, and refrigerate overnight. Preheat the oven to 450F.
- Pour the vinegar over the ribs and bake 1 1/2 hours.
- Rotate the ribs two or three times during baking and spoon some of the pan juices over them.
- Remove the ribs from the baking dish and place in a single layer on baking sheets.
- (Line the baking sheets with aluminum foil for easy cleanup.) Bake at 450 F for 1 hour.
- The ribs should be tender and well browned.
- This much can be done up to a day in advance. Cool the ribs, cover tightly, and refrigerate. Bring to room temperature for about 1 hour before continuing.
- To finish the ribs, preheat the oven to 400 F.
- Cut the slabs between the bones into individual ribs.
- Place the ribs in a baking dish large enough to hold them comfortably.
- Spoon enough of the barbecue sauce over them to coat lightly.
- Cover the pan with aluminum foil and bake until heated through, about 20 minutes. Serve with additional barbecue sauce on the side.
- BARBECUE SAUCE Ruth developed this recipe because she found most barbecue sauces too vinegary or bitter, and it's the secret to our popular ribs.
- Simple to prepare and absolutely delicious, once made and strained it keeps for quite a while, at least a month.
- Combine all the ingredients in a heavy pot and heat just till hot. Don't bring to a boil or the sauce will turn dark and become thin.
- Cool the sauce to room temperature, strain it, and store it in a tightly covered jar in the refrigerator.
Nutrition Facts : Calories 982.3, Fat 60.6, SaturatedFat 22.1, Cholesterol 240, Sodium 2151.9, Carbohydrate 48.9, Fiber 2.5, Sugar 43.4, Protein 59.7
GRANDMA SYLVIA'S GREEK KOURABIEDES COOKIES
This Greek cookie recipe was given to my grandmother Mabel Kennedy Sullivan from my Greek cousin's grandmother Sylvia Bravos. We were all raised like one family... so everyone's grandmother was EVERYONE'S Grandmother! I had so many grandmothers and grandpas and aunts and uncles..... I thought all families were like this! Guess I was just lucky to be raised this way! I loved going to visit grandma Sylvia, she always said, "Remember you saw a lot of nice things today!" This is an excellent cookie and is fast and easy to make. I hope you will enjoy it as much as our family does!
Provided by Colleen Sowa @colleenlucky7
Categories Cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Toast walnuts golden brown. Grind half of the nuts and chop small the other half. (now days you can use a food processor for this). Place in large bowl.
- Add the flour, salt, and baking powder in bowl with the nuts. Set aside.
- In separate bowl: beat the egg yolk,honey, orange juice, orange zest and brandy. Mix well. Add butter and powdered sugar and beat until creamy and fluffy (8 - 12 minutes) on high speed with mixer.
- On medium - low speed: slowly add the flour/nut mixture to the egg/juice mixture. This will make a crumbly dough. Set this aside (covered), for 1 hour.
- Pinch a piece of dough the size of a teaspoon. Roll between palms into a ball, football shape, "S" shape or crescent shape, your choice.
- Place the cookies on a parchment paper lined baking sheets. Bake at 350 degrees for 15 - 20 minutes (depending on your oven) until the bottoms are a light golden brown and cookies are set.
- Remove cookies to a wax paper lined surface that has been sprinkled with sifted powdered sugar. Immediately sift powdered sugar over the cookies (generously). Repeat until all cookies are done. Cool completely before storing.
- Store in airtight container for a week (now days we use zipper bags). These can also be frozen for months, but they need to be completely thawed and re-sprinkled with powdered sugar to "refresh" them.
SYLVIA'S WALNUT COOKIES
I got this recipe from my Mother-in-Law and although I've never had any of these cookies, my wife says they are delicious.
Provided by bigherbncv
Categories Dessert
Time 46m
Yield 36-40 serving(s)
Number Of Ingredients 8
Steps:
- In mixing bowl cream butter & sugar.
- Beat in egg yolk, orange rind, lemon juice and vanilla.
- Gradually stir in flour.
- CHILL.
- Using 1/2 tbs for each, shape into small balls.
- Dip in slightly beaten egg white.
- Roll in nuts.
- Place 2 inches apart on greased cookie sheet.
- Bake at 350F about 16-18 minutes.
- Set on wire rack to cool.
Nutrition Facts : Calories 53.9, Fat 3.8, SaturatedFat 1.8, Cholesterol 12.7, Sodium 20.2, Carbohydrate 4.4, Fiber 0.2, Sugar 1.5, Protein 0.8
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