Walnut Griddle Cakes With Orange Butter Recipes

WALNUT GRIDDLE CAKES WITH ORANGE BUTTER

Steps:

• FOR ORANGE BUTTER:
• Mix all ingredients in small bowl; set aside.
• FOR GRIDDLE CAKES:
• Sift first 5 ingredients into medium bowl. Whisk 2 cups milk, egg, egg white and butter in large bowl to blend. Whisk in dry ingredients. Thin with remaining 1/4 cup milk if too thick. Mix in walnuts.
• Preheat oven to 200°F. Spray non-stick griddle or skillet with oil spray. Heat over medium heat. Working in batches, pour batter onto griddle by scant 1/4 cupfuls. Cook until bubbles appear and bottoms of griddle cakes are golden, about 3 minutes. Turn and cook until bottoms are golden, about 2 minutes. Transfer to baking sheet. Keep warm in oven. Serve with orange butter and maple syrup.

WALNUT ORANGE COFFEE CAKE

Steps:

• In a small bowl, stir oats and orange juice until softened; set aside. In a bowl, cream butter and sugars; beat in eggs and vanilla until well combined. Combine the flour, baking powder, baking soda, salt and cinnamon; add to the creamed mixture alternately with oat mixture. Stir in walnuts and orange zest. Pour into a greased 13x9-in. baking dish. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean., In a small saucepan, combine brown sugar, butter, orange zest and juice. Bring to a boil; reduce heat. Cook for 1 minute. Remove from the heat; stir in coconut and walnuts. Gently spread over warm cake. Broil 4 in. from the heat for 2 minutes or until the topping is bubbly.

ORANGE-WALNUT CAKE

Steps:

• Preheat oven to 375 degrees. Brush cake pan with oil, line bottom with parchment; oil and flour parchment and pan. Place walnuts in food processor and pulse until finely ground (be careful not to overprocess); set aside.
• In a large bowl, whisk together orange zest, flour, baking powder, salt, and ground walnuts. Make a well in the center of flour mixture and stir in eggs, brown sugar, orange juice, and oil until just moistened; do not overmix.
• Pour batter into prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes. Let cool in pan 10 minutes; transfer to a cooling rack to cool completely.
• In a small bowl, stir together yogurt and confectioners' sugar. Before serving, dust cake with confectioners' sugar. Serve with sweet yogurt garnished with orange zest, if desired.

ORANGE WALNUT BAR CAKE

Steps:

• Preheat your oven to 180 degrees C.
• Grease a loaf or square cake tin well with some butter and line the base with baking paper.
• Cream the butter, sugar and grated rinds until light and fluffy.
• Add the eggs, one at a time, and beat in well.
• Fold through the sifted flour.
• Stir in the walnuts, followed by the orange juice and then the milk.
• Pour into the prepared tin and sprinkle with the 2 teaspoons sugar.
• Bake for about 50 minutes.
• Stand for a few minutes then cool on a wire rack.
• To make the frosting, cream the butter in a small mixing bowl until light.
• Beat in the icing sugar.
• Add the rind and juice then beat at high speed with electric mixer for a few minutes until frosting is stiff enough to shape easily but not too stiff to spread.
• If it's too thin add more sifted icing sugar.
• If too thick add some more juice or water.
• When the cake has cooled frost with the prepared frosting.

MOTHER'S WALNUT CAKE

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.

ORANGE WALNUT CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour a nine-inch springform baking pan.
• Sift flour, baking powder, baking soda and salt together and set aside. Beat the butter and one-and-a-third cups of the sugar together until light, then beat in the eggs. Add the flour alternately with one cup of the orange juice. Fold in the walnuts and orange rind.
• Spread batter in prepared pan and bake about 1 hour and 10 minutes, until browned and a cake tester comes out clean.
• Shortly before the cake is finished baking, simmer the remaining one-fourth cup of orange juice with the remaining sugar and the liqueur until the mixture is reduced to about three tablespoons and is syrupy.
• As soon as the cake is done, poke it about a dozen times with a skewer, then brush the warm glaze over it. Allow to cool completely before removing from the pan.

GRAHAM GRIDDLE CAKES

Steps:

• In a large mixing bowl, combine flour, graham cracker crumbs, brown sugar, baking powder, salt and pecans (if desired). In a separate bowl, stir together milk, butter and egg. Add to the flour mixture and stir well.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

ORANGE WALNUT CAKE

Steps:

• Cream butter and sugar until blended.
• Add eggs, one at a time, beating well after each addition.
• Mix flour and baking powder well.
• Add to first mixture, mixing well.
• Add orange rind, orange juice, walnuts, and raisins, stir until well combined.
• Pour batter into greased and floured loaf pan.
• Bake at 350 for about 50 minutes or until pick inserted in center comes out clean.
• Cool in pan for about 15 minutes.
• Remove from pan, wrap in foil.

SALMON GRIDDLE CAKES WITH GREENS AND ENGLISH BUTTER SAUCE

Steps:

• To make the salmon cakes, combine the salmon, mayonnaise, eggs, parsley, bread crumbs, salt and pepper in a large bowl and mix until thoroughly combined. Divide into four balls, and form each ball into a cake. Place a large, heavy skillet or griddle over medium heat. Add the oil and cook the cakes until lightly browned, 2 to 3 minutes each side. Set aside.
• To make the sauce, in a small heavy-bottomed saucepan, whisk together the flour and milk and cook over medium heat until the mixture becomes a thick paste, about 3 to 4 minutes.
• Transfer the flour-and-milk mixture to the top of a double-boiler and set over simmering water. Slowly whisk in the butter pieces. Remove from the heat and stir in the lemon juice and parsley. Season to taste with salt and pepper.
• To assemble the dish, place a 4-inch circle of greens in the centers of four plates and top each with a salmon cake. Spoon butter sauce around the edges of the plates and serve immediately.