MOTHER'S WALNUT CAKE
Even though Mother baked this tall, beautiful cake often when I was growing up, it was a real treat every time. I like the walnuts in the cake and the frosting. Mother frequently used black walnuts from our trees.-Helen Vail, Glenside, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Cream butter, shortening and granulated sugar. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk and vanilla. Beat on low speed just until combined. Stir in ground walnuts. , Pour into three greased and floured 9-in. round pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool 5 minutes; remove from pans to wire racks to cool completely. , For frosting, beat cream cheese and butter. Add confectioners' sugar; mix well. Beat in vanilla until smooth. Spread frosting between layers and over the top and sides of cake. Sprinkle with walnuts. Refrigerate.
Nutrition Facts : Calories 685 calories, Fat 35g fat (16g saturated fat), Cholesterol 114mg cholesterol, Sodium 475mg sodium, Carbohydrate 86g carbohydrate (61g sugars, Fiber 1g fiber), Protein 9g protein.
ROSEMARY WALNUTS
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
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
ROSEMARY WALNUTS
Provided by Food Network
Time 20m
Yield 2 cups
Number Of Ingredients 5
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
OLIVE OIL-WALNUT CAKE WITH POMEGRANATE
Extra-virgin olive oil gives this easy cake richness and a tender crumb. The cake keeps well for several days, as does the syrup, so it makes sense to prepare it in advance. However, wait to add the syrup until the day you serve it.
Provided by David Tanis
Categories cakes, dessert
Time 1h30m
Yield 10 servings
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees. Lightly oil sides and bottom of a 9-inch springform pan or cake pan. Place a parchment circle in bottom of pan and lightly oil parchment. Dust with flour and shake off excess. Set pan aside.
- Add the walnuts to a food processor and grind to a coarse powder. Place ground walnuts in a bowl, and add 1 cup flour, baking powder and salt. Stir and set aside.
- In the bowl of a stand mixer, beat the egg whites until stiff. With a rubber spatula, transfer the whites to a sheet of parchment or to a separate bowl.
- Put egg yolks in the bowl of stand mixer fitted with the whisk attachment. Add sugar and whisk on low speed until sugar is dissolved. Then increase speed and continue beating, scraping down sides of the bowl as necessary, until the mixture is pale yellow and thick, about 5 minutes.
- Beat in buttermilk, vanilla extract and orange zest, then slowly add the flour mixture at low speed. Slowly add 1/2 cup/120 milliliters olive oil and beat for a minute or so to combine. Using a rubber spatula, quickly fold in the reserved beaten egg whites. (First, fold in 1/3 of the whites to lighten the batter, then fold in remaining whites.) Scrape batter into prepared cake pan, put pan on a baking sheet and place in oven on middle shelf.
- Bake for 50 minutes to 1 hour, until a skewer inserted in the cake comes out clean. Cool in the pan on a rack, then invert onto a cake plate.
- Meanwhile, make the syrup: In a small saucepan, put sugar, orange juice, cinnamon stick and cloves. Simmer over medium heat until slightly thickened, about 10 minutes. Let cool. Spoon half the syrup over top of cooled cake. Cut cake into wedges and serve with a dab of crème fraîche, if desired. Spoon more syrup over each portion. Sprinkle with pomegranate seeds.
CANDIED ROSEMARY WALNUTS
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
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
LEMON-ROSEMARY LAYER CAKE
Tall and impressive, this unique dessert is a treat for the senses with flecks of lemon zest and fresh rosemary. Just wait till you taste it! -Mary Fraser, Surprise, Arizona
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs and yolk, one at a time, beating well after each addition. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition. Beat in the lemon juice, zest and rosemary., Transfer to three greased and floured 9-in. round baking pans. Bake at 350° until edges begin to brown, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese until fluffy. Add the confectioners' sugar, lemon zest and juice; beat until smooth., Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.
Nutrition Facts : Calories 756 calories, Fat 28g fat (17g saturated fat), Cholesterol 146mg cholesterol, Sodium 527mg sodium, Carbohydrate 119g carbohydrate (90g sugars, Fiber 1g fiber), Protein 8g protein.
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- Toast 2 cups walnuts on a dry skillet over medium/high heat until fragrant and golden (5 minutes), tossing often. Cool to room temperature then finely chop or pulse in food processor.
- In a small sauce pan, off the heat, whisk together 2 egg yolks, 3/4 cup condensed milk, 1 Tbsp water, and 1/2 tsp vanilla until smooth.
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