WALNUT WALKAWAYS
My Mom got this from a newspaper many years ago and doctored it up a bit (MORE cream cheese!) It is a huge hit wherever I take it and the recipe is always in demand. It is definitely the next best thing to chocolate!
Provided by KarenT2
Categories Breads
Time 55m
Yield 40-48 bars
Number Of Ingredients 10
Steps:
- Dough: Soften yeast in warm water and set aside.
- In another bowl, combine flour, salt, then cut in margarine to coarse crumbs.
- Add softened yeast and egg, then blend.
- Roll the dough out on a floured surface to make two 9" X 13" rectangles.
- Filling: Beat cream cheese, 1 cup sugar and vanilla until fluffy.
- Spread half of the filling mixture onto each rectangle of dough.
- Sprinkle with chopped nuts.
- Rollup dough, starting from long side.
- Place seam side down on lightly greased cookie sheet.
- Cut the roll about half way down, through the center, lengthwise.
- (This will allow the roll to spread slightly during baking. I like to dash the knife cuts like highway lines so it doesn't spread open too much.)
- Bake at 350 degrees for 20-25 minutes.
- Remove from oven, cool slightly.
- Cut lengthwise, then diagonally into 1" pieces.
- Dust with powdered sugar.
- Serve (Best when still warm).
- Leftovers should be refrigerated.
- Hint: Filling may be colored to fit your mood or the holiday.
Nutrition Facts : Calories 133.2, Fat 9.4, SaturatedFat 3.1, Cholesterol 17.1, Sodium 85.8, Carbohydrate 10.8, Fiber 0.4, Sugar 5.5, Protein 2
WALNUT WALKAWAYS
This was my mother-in-laws recipe. She made them every Christmas and said the name was because they disappeared so quickly.
Provided by Burrheadssis
Categories Dessert
Time 35m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375.
- Combine yeast with warm water.
- Combine flour and salt in mixing bowl.
- Cut in butter until mixture resembles coarse crumbs.
- Add yeast and egg, mix just until blended.
- Roll out dough, half at a time on a floured surfaced to a 13x9 inch rectangle.
- Beat cream cheese, sugar, and vanilla until light and fluffy.
- Spread half on each rectangle.
- Sprinkle with walnuts.
- Start with 13 inch side, roll up like a jellyroll.
- Place seam side down on a lightly greased cookie sheet.
- Cut each roll halfway through lengthwise.
- Bake at 375 for 20 to 25 minutes.
- After cooling sprinkle with confectioner's sugar.
- Cut diagonally into 1 inch slices.
MOM'S WALNUT BARS
These are sinfully delicious walnut cookies made with no flour! They can be made at Christmas with little poinsettia's on the top or on Halloween with R.I.P. written on top (we call them 'coffin cookies' when they are made like that). I hope you like them as much as we do! Note: Mom uses lemon, but I like orange better.
Provided by Lara
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 55m
Yield 18
Number Of Ingredients 6
Steps:
- Preheat oven to 200 degrees F (100 degrees C).
- Combine the white sugar, ground walnuts, orange zest, orange juice and 2 egg whites. This mixture will become very sticky and paste-like.
- Form the paste into a long rectangle on a smooth surface sprinkled with sugar so that it won't stick. The rectangle should be about 16 x 4 inches.
- Make the frosting by mixing the remaining egg white with the confectioners' sugar. You don't need to beat the egg white first! You may need to add a little water, or a little more powdered sugar to form a paste that you can easily spread, but that isn't runny.
- Spread the frosting over your rectangle. Use a knife covered with sugar to cut the rectangle into small 1 x 2 inch bars and place them on an ungreased cookie sheet.
- Bake in preheated oven for about 35 minutes or until frosting is hard but still white. Enjoy with a big glass of milk!
Nutrition Facts : Calories 263.2 calories, Carbohydrate 28.1 g, Fat 16.5 g, Fiber 1.7 g, Protein 4.5 g, SaturatedFat 1.5 g, Sodium 9.9 mg, Sugar 24.9 g
WET WALNUTS
These sweet, coated nuts go well with any frozen dessert.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 cup
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees. Place walnut pieces in a baking pan in a single layer; toast until golden brown and fragrant, about 10 minutes. Remove pan from oven; set aside. Combine maple syrup, corn syrup, and walnuts in a bowl; stir until nuts are well coated. Serve.
CHEWY WALNUT PAN BARS
These rich nutty bars from Tori Dunton are so tasty, we doubled her recipe to serve a crowd! "Our family has been making these yummy treats for years," writes the Acme, Pennsylvania cook. "We especially like to eat them with a dish of vanilla ice cream.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 7
Steps:
- In a bowl, beat the eggs, brown sugar and vanilla. Combine the flour, baking soda and salt; add to the egg mixture. Stir in walnuts. , Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 20-25 minutes or until bars pull away from edges of the pan. Cool on a wire rack.
Nutrition Facts : Calories 84 calories, Fat 2g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 59mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.
WALNUT WALKAWAYS
Number Of Ingredients 15
Steps:
- 1. To make the dough: In a small bowl, mix together the yeast, sugar, and warm water, and let stand until foamy, 5 to 10 minutes.2. In a food processor, pulse together the flour and salt a few times to mix. Cut the butter into tablespoon-size chunks, add to the flour mixture, and pulse until the mixture resembles coarse crumbs. Add the yeast mixture and the egg, and process just until the dough forms a ball. Do not overprocess. (If working by hand, combine the flour and salt in a bowl and cut in the butter until the mixture resembles coarse crumbs. Stir in the yeast mixture and egg until the dough comes together.) Transfer the dough to a large, lightly greased bowl and turn the dough to grease the top. Cover the bowl with plastic wrap and chill for 1 hour.3. To make the filling: In a small bowl, beat together the cream cheese, sugar, orange zest, and lemon zest until light and fluffy.4. To assemble: Preheat the oven to 375°F. Line a baking sheet with parchment paper or grease it lightly and set aside.5. Remove the dough from the refrigerator. Divide the dough in half. Roll each portion into a 9-by-13-inch rectangle on a lightly floured board, between 2 sheets of parchment paper or heavy-duty plastic wrap, or on a pastry cloth with a cloth-covered rolling pin. Spread half the cream cheese mixture on each rectangle, then sprinkle each with 1/4 cup walnuts.6. Roll up each rectangle, starting with a long side, jelly roll fashion, and pinch the edges together to seal. Place seam side down on the prepared baking sheet. Using a sharp knife, make a lengthwise slit halfway through each roll. Sprinkle the exposed opening with the remaining 2 tablespoons nuts. Bake until lightly golden, about 25 minutes. Cool on the baking sheet. Dust with powdered sugar and slice each roll on the diagonal into 1-inch-wide pieces.VariationsFor Currant, Orange, and Pine Nut Walkaways, follow the main recipe. For the filling, mix together 5 ounces cream cheese, 1 teaspoon grated orange zest, 1/2 teaspoon ground cinnamon, 4 teaspoons dried currants, and 1/2 cup finely chopped pine nuts. Continue as directed.For Grapefruit, Tangerine, and Slivered Almond Walkaways, follow the main recipe. For the filling, mix together 5 ounces cream cheese, 1 teaspoon grated grapefruit zest, 2 teaspoons grated tangerine zest, and 1/2 cup finely chopped slivered almonds. Continue as directed.For Candied Ginger, Lemon Zest, and Walnut Walkaways, follow the main recipe. For the filling, mix together 5 ounces cream cheese, 4 teaspoons chopped candied ginger, 1 teaspoon grated lemon zest, and 1/2 cup finely chopped walnuts. Continue as directed.From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
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