Walnut Cake With A Hint Of Rosemary Recipes

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SHAKER-STYLE WALNUT AND ROSEMARY LOAF



Shaker-Style Walnut and Rosemary Loaf image

Categories     Bread     Herb     Nut     Breakfast     Brunch     Bake     Rosemary     Walnut     Fall     Bon Appétit

Yield Makes 2 loaves

Number Of Ingredients 12

2 1/4 cups very warm whole milk (120°F)
3 tablespoons sugar
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch pieces, room temperature
2 teaspoons salt
1/4 cup warm water (110°F to 115°F)
2 envelopes active dry yeast
1 large egg, beaten to blend
6 1/2 cups (about) all purpose flour
1 cup coarsely chopped walnuts
2 teaspoons chopped fresh rosemary
Vegetable oil
1 large egg yolk, beaten with 1 tablespoon whole milk (for glaze)

Steps:

  • Pour milk into large bowl. Mix in sugar, butter, and salt; cool to lukewarm. Place 1/4 cup warm water in small bowl; mix in yeast. Let stand 6 minutes.
  • Stir yeast mixture and 1 egg into lukewarm milk mixture. Mix in 4 cups flour. Beat with wooden spoon until mixture is smooth. Cover bowl with plastic wrap and let sponge stand until bubbles appear at edge, about 15 minutes.
  • Mix nuts and rosemary into sponge. Mix in flour, 1/3 cupful at a time, until soft, slightly sticky dough forms. Turn dough out onto floured surface and knead until smooth and no longer sticky, sprinkling with flour as needed, about 10 minutes. Brush clean large bowl with oil. Add dough; turn to coat. Cover bowl with plastic. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
  • Brush two 8 1/2x4 1/2x2 1/2-inch nonstick loaf pans with oil. Punch dough down and turn out onto work surface; shape into two 8-inch-long loaves. Place in pans. Let rise, uncovered, until almost doubled in volume, about 45 minutes.
  • Position rack in bottom third of oven and preheat to 375°F. Using serrated knife, make shallow cut down center of each loaf. Brush loaves with glaze. Bake until golden and crusty, about 35 minutes. Turn breads out of pans. Cool on racks.

ROSEMARY WALNUTS



Rosemary Walnuts image

Provided by Food Network

Time 20m

Yield 2 cups

Number Of Ingredients 5

2 1/2 tablespoons unsalted butter
2 teaspoons dried rosemary, crumbled
1 teaspoon salt
1/2 teaspoon cayenne
2 cups walnuts

Steps:

  • Melt 2 1/2 tablespoons unsalted butter with 2 teaspoons dried rosemary, crumbled, 1 teaspoon salt, and 1/2 teaspoon cayenne. Pour this mixture over 2 cups walnuts, tossing to coat them. Bake the nuts on a cookie sheet at 350 degrees for 10 minutes

WALNUT CAKE WITH A HINT OF ROSEMARY



Walnut Cake with a Hint of Rosemary image

Provided by Food Network

Categories     dessert

Time 40m

Yield 16 servings

Number Of Ingredients 18

1/2 teaspoon baking soda
3/4 cup walnuts
1 cup whole-wheat pastry flour (see Ingredient notes)
1/4 teaspoon salt
1 cup buttermilk
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 cup mild olive oil or canola oil
4 teaspoons very finely chopped fresh rosemary
1 teaspoon vanilla extract
1/2 teaspoon freshly grated lemon zest
2 large eggs, at room temperature (see Tip)
2 large egg whites, at room temperature, or 4 teaspoons dried egg whites (see Ingredient Note), reconstituted according to package directions
1 1/4 cups sugar
1 cup Vanilla Cream (recipe follows)
Confectioners' sugar for dusting
2 cups mixed fresh berries (blueberries, raspberries, blackberries)
Rosemary sprigs for garnish

Steps:

  • Rosemary contributes an ever-so-subtle fragrance to this luxurious cake. Whole-wheat flour blends in seamlessly because its nutty flavor complements the walnuts.
  • Position rack in center of oven; preheat to 350degreesF. Coat a 10-inch (12-cup) Bundt pan, preferably nonstick, with cooking spray. Spread walnuts in a small baking pan and toast in the oven until fragrant, 4 to 6 minutes. Let cool. Place walnuts, whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a food processor; process until walnuts are finely ground. Combine buttermilk, oil, rosemary, vanilla and lemon zest in a glass measuring cup. Place eggs, egg whites and sugar in a large mixing bowl. Beat with an electric mixer on high speed for 5 minutes. The mixture should be thickened and pale. With a rubber spatula, alternately fold the dry ingredients and buttermilk mixture into the egg mixture, making 3 additions of the dry and 2 additions of liquid. Scrape the batter into the prepared pan, spreading evenly. Bake the cake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool in the pan on a wire rack for 5 minutes. Loosen the edges and turn the cake out onto the rack to cool completely. Meanwhile, make Vanilla Cream. To serve, set the cake on a platter and dust with confectioners' sugar. Garnish with berries and rosemary sprigs. Serve each piece with a dollop of Vanilla Cream and some berries. Recipe Tips & Notes: 1. Ingredient notes: 2. Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Store in the freezer. Available in large supermarkets and in natural-foods stores. 3. Dried egg whites are pasteurized so this product is a wise choice in dishes that call for an uncooked meringue. They are also convenient in recipes calling for egg whites because there is no waste. Look for brands like Just Whites in the baking or natural-foods section of most supermarkets.
  • 5. To bring cold eggs to room temperature quickly, place in a bowl of warm water for a few minutes; they will beat to a greater volume. 6. To separate eggs safely: Use an egg separator, an inexpensive gadget found in cookware stores; separating eggs the traditional way, by passing the yolk back and forth between pieces of egg shell or your hands, can expose eggs to bacteria. Recipe Nutrition: Per serving: 230 calories; 8 g fat (1 g saturated fat, 3 g mono unsaturated fat); 27 mg cholesterol; 29 g carbohydrates; 4 g protein; 2 g fiber; 154 mg sodium; 81 mg potassium 2 Carbohydrate Servings Exchanges: 2 starch, 2 fat Servings: 16 To Make Ahead: Equipment: 12-cup bundt pan

COUNTRY-STYLE WALNUT AND ROSEMARY BREAD



Country-style Walnut and Rosemary Bread image

If you're into making your own bread, try this peasant-type loaf that is very well-suited with Mediterranean meals. A Richard Sax and Marie Simmons recipe. Rising times are not included.

Provided by evelynathens

Categories     Yeast Breads

Time 1h10m

Yield 1 loaf

Number Of Ingredients 10

2 cups warm water (105F to 115F)
2 envelopes dry yeast
2 cups all-purpose flour (or more)
2 cups whole wheat flour
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crumbled
1 1/2 teaspoons salt
2 tablespoons olive oil
1 clove garlic, crushed
1/2 cup coarsely chopped walnuts
1/2 teaspoon ground black pepper

Steps:

  • Mix 2 cups warm water and yeast in large bowl of electric mixer fitted with dough hook; let stand until yeast dissolves, about 5 minutes.
  • In medium bowl, combine all purpose flour with whole wheat flour, rosemary and salt.
  • Stir 1 tblsp oil into yeast mixture.
  • Gradually add flour mixture and beat until incorporated.
  • Mix on medium speed 10 minutes, adding more all purpose flour if dough is sticky.
  • Turn out dough onto floured surface; knead until smooth and elastic, about 3 minutes.
  • Place dough in lightly-oiled large bowl; turn to coat.
  • Cover with plastic, then kitchen towel.
  • Let dough rise in warm, draft-free area until doubled in volume, about 1 ¼ hours.
  • Meanwhile, heat 1 tblsp oil and garlic in small skillet over medium heat for 1 minute; stir in nuts and pepper.
  • Remove from heat; cool.
  • Discard garlic.
  • Preheat oven to 375F.
  • Punch dough down; let rest 10 minutes.
  • Roll out dough to 12 inch diameter round.
  • Spread walnut mixture over.
  • Fold dough over walnut mixture; knead 3 minutes to distribute walnuts evenly.
  • Form dough into ball.
  • Place smooth side up on heavy, large baking sheet.
  • Cover with towel; let rise in warm, draft-free area until almost doubled, about 35 minutes.
  • Bake until bread is golden and sounds hollow when tapped on bottom, about 45 minutes.
  • Cool on rack.

PARMESAN, ROSEMARY, AND WALNUT SHORTBREAD



Parmesan, Rosemary, and Walnut Shortbread image

Provided by Serena Bass

Categories     Cookies     Cheese     Herb     Nut     Appetizer     Bake     Cocktail Party     Parmesan     Rosemary     Walnut     Fall     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 30 pieces

Number Of Ingredients 9

8 tablespoons (1 stick) unsalted butter, at room temperature
4 ounces freshly grated
Parmesan cheese
1 cup Heckers or King Arthur all-purpose flour
1 tablespoon minced fresh rosemary
1/2 cup walnuts, toasted at 350°F for 10 minutes, then chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch cayenne pepper

Steps:

  • Using an electric mixer, cream the butter; add the Parmesan, and mix well. Stir in the flour, rosemary, walnuts, salt, black pepper, and cayenne. Form the mixture into 1-inch-wide logs, wrap them in plastic, and refrigerate for at least half an hour, or up to 3 days.
  • When you're ready to bake the shortbread, position a rack in the middle of the oven and preheat to 350°F. Line a baking sheet with parchment. Cut the logs into 1/4-inch-thick slices, place the slices on the baking sheet, and bake for 20 minutes, or until golden at the edges. Remove the shortbread slices and cool them on a wire rack. You can offer these by themselves passed in a basket, or top them with Sun-dried Tomato Pesto.

ROSEMARY WALNUT BREAD



Rosemary Walnut Bread image

I received this recipe from a friend who was moving into a new apartment. To celebrate, she made this bread to share and now it is served at many of my family functions.-Robin Haas, Cranston, Rhode Island

Provided by Taste of Home

Time 45m

Yield 1 loaf (9 slices).

Number Of Ingredients 9

1-1/4 teaspoons active dry yeast
1/2 cup warm water (110° to 115°)
1/4 cup whole wheat flour
1-1/2 to 1-3/4 cups all-purpose flour
2 tablespoons honey
1 tablespoon olive oil
1-1/2 teaspoons dried rosemary, crushed
1/2 teaspoon salt
1/3 cup finely chopped walnuts

Steps:

  • In a small bowl, dissolve yeast in warm water. In a large bowl, mix whole wheat flour and 1/4 cup all-purpose flour; stir in yeast mixture. Let stand, covered, 15 minutes. Add honey, oil, rosemary, salt and 3/4 cup all-purpose flour; beat on medium speed until smooth. Stir in walnuts and enough remaining all-purpose flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each into a 12-in. rope. Place ropes on a greased baking sheet and braid. Pinch ends to seal; tuck under. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes. , Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.

Nutrition Facts : Calories 145 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 132mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.

ROSEMARY WALNUTS



Rosemary Walnuts image

My Aunt Mary started making this recipe years ago. Each time we visited, she would have a batch ready for us. The use of cayenne adds an unexpected zing to the savory combo of rosemary and walnuts. When you need a good housewarming or hostess gift, double the batch and save half for yourself. -Renee Ciancio, New Bern, North Carolina

Provided by Taste of Home

Categories     Snacks

Time 20m

Yield 2 cups.

Number Of Ingredients 5

2 cups walnut halves
Cooking spray
2 teaspoons dried rosemary, crushed
1/2 teaspoon kosher salt
1/4 to 1/2 teaspoon cayenne pepper

Steps:

  • Place walnuts in a small bowl. Spritz with cooking spray. Add the seasonings; toss to coat. Place in a single layer on a baking sheet., Bake at 350° for 10 minutes. Serve warm, or cool completely and store in an airtight container.

Nutrition Facts : Calories 166 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 118mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

WALNUT CAKE WITH ROSEMARY



Walnut Cake With Rosemary image

A nutty flavored cake with a hint of rosemary. Be sure to use whole-wheat PASTRY flour, found in larger supermarkets and natural food stores. Regular whole-wheat flour will make the cake too tough. This uses 4 eggs total-2 whole and 2 whites only. (You can use reconstituted dried egg whites if desired.)

Provided by Outta Here

Categories     Dessert

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 14

3/4 cup walnuts
1 cup whole wheat pastry flour (see description)
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1/4 cup canola oil
4 teaspoons fresh rosemary, very finely chopped
1 teaspoon vanilla extract
1/2 teaspoon lemon zest, freshly grated
2 large eggs, at room temperature
2 large egg whites, at room temperature
1 1/4 cups sugar

Steps:

  • Position rack in center of oven; preheat to 350°F
  • Coat a 10-inch (12-cup) Bundt pan, preferably nonstick, with cooking spray.
  • Spread walnuts in a small baking pan and toast in the oven until fragrant, 4 to 6 minutes. Let cool.
  • Place walnuts, whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a food processor; process until walnuts are finely ground.
  • Combine buttermilk, oil, rosemary, vanilla and lemon zest in a glass measuring cup.
  • Place eggs, egg whites and sugar in a large mixing bowl. Beat with an electric mixer on high speed for 5 minutes. The mixture should be thickened and pale.
  • With a rubber spatula, alternately fold the dry ingredients and buttermilk mixture into the egg mixture, making 3 additions of the dry and 2 additions of liquid. Scrape the batter into the prepared pan, spreading evenly.
  • Bake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 35 to 40 minutes.
  • Let cool in the pan on a wire rack for 5 minutes. Loosen the edges and turn the cake out onto the rack to cool completely.
  • To serve, place cake on a plate and dust with confectioner's sugar and serve with fresh berries and a dollop of sweetened whipped cream.

Nutrition Facts : Calories 191.7, Fat 8, SaturatedFat 0.9, Cholesterol 23.9, Sodium 142.1, Carbohydrate 27.2, Fiber 1.4, Sugar 16.6, Protein 4.2

CANDIED ROSEMARY WALNUTS



Candied rosemary walnuts image

Serve these moreish candied rosemary walnuts with soft cheese, or on baked camembert. They make an excellent gift at Christmas for any cheese lover

Provided by Anna Glover

Time 20m

Yield Makes 4 small bags

Number Of Ingredients 4

vegetable oil, for the baking sheet (optional)
150g caster sugar
200g walnut halves
1 tbsp finely chopped rosemary

Steps:

  • Lightly oil a baking sheet, or line with baking parchment. Tip the sugar into a heavy-based frying pan set over a medium-low heat, and cook until dissolved and lightly golden. Don't stir - tilt the pan for an even colour.
  • Add the walnuts, rosemary, 1 tsp sea salt flakes and ½ tsp freshly ground black pepper, and stir briefly. Carefully pour the mixture onto the prepared sheet. Use two lightly oiled teaspoons to separate the nuts if you prefer them packaged individually, but don't touch them as they'll be very hot. For a more rustic look, leave to cool, then roughly bash into chunks using a rolling pin. Pack into small containers or bags. Will keep for up to three weeks in a dry, cool place.

Nutrition Facts : Calories 505 calories, Fat 34 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 39 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.2 milligram of sodium

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From theresthisbakery.com


33 SIMPLE COFFEE CAKE RECIPES | EPICURIOUS
15 hours ago Apple Cider Doughnut Loaf Cake. In this recipe, reduced apple cider gets incorporated into the batter and soaked into the warm cake. Serve with a mug of hot cider if you really want to get into ...
From epicurious.com


PEAR AND WALNUT ROSEMARY HONEY CAKE - COOGAN'S KITCHEN
2022-01-12 Melt 2 tablespoons of butter over medium heat in a medium saucepan. Add the chopped pears and rosemary to the melted butter. Stir while cooking until the pears have softened until they are fork-tender, then remove from the heat. Set the saucepan aside and then allow the pears to cool completely.
From cooganskitchen.com


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