Lisa, if your fruit was hard like that and not juicy and really ripe it will be more firm jam or jelly. The greener the fruit the more natural pectin it has and will be a more firm product. This is why we teach people to use a mix of really ripe and some a bit more green in a batch of jam. This seems to be important with strawberry jam more so than some other types, in my experience. I just want to encourage you to not give up !!! You will be able to do this. It sounds as though the peaches were not ripe and juicy enough to get the liquid you needed. You do add the sugar all at once when using the powd. pectin. Normally it will dissolve and mix in with the liquid part in the pan, but since you didn't have the right amount of juice it just started burning. It does depend upon how ripe the fruit is how thick or thin the jam will be. Using fresh, tree picked fruit is ideal, but I do agree, that frozen may be better than what you used. Well, you are way to far away for me to help in person, or I would try to do more to help. Can you find a friend or someone who could help you through this in person ? If you try to cut down on sugar in a recipe with pectin it will not gel. You need to use the recipe for each type and brand of pectin. I prefer the powd. pectin. If you want a low or no sugar jam, learn to use Pomona's Universal pectin. It will gel water. Really it takes no sugar at all to gel. It is different to work with and may take a time or so to get comfortable with it. I am diabetic and use it for my jams for myself. My husband likes it when I make his with SureJel and use the sugar. So, I make both kinds here. You have learned to not double recipes, however, with Pomonas you can double and triple. You normally have to mail order the pectin from them. They sell in bulk, too. Not just boxes, but they have boxes, too. They even have a helpline you can call. The nicest folks there !! You can even create your own recipes with the stuff. They include recipes and instructions. Check out the link below to help you. You can click and see the recipes, too. http://www.pomonapectin.com/ You will not get crystal clear jelly with it, but you want jam, anyway. Doesn't matter to me if it is clear or not, even with jelly. I am not entering it in the fair, it is to eat. Each type of homemade jellied product have a different description. I am also sending you the link to all kinds of good info. Types of Jellied Products Jelly, jam, preserves, conserves and marmalades are fruit products that are jellied or thickened. Most are preserved by sugar. Their individual characteristics depend on the kind of fruit used and the way it is prepared, the proportions of different ingredients in the mixture and the method of cooking. Jellies are usually made by cooking fruit juice with sugar. (Some are made without cooking using special uncooked jelly recipes.) A good product is clear and firm enough to hold its shape when turned out of the container, but quivers when the container is moved. When cut, it should be tender yet retain the angle of the cut. Jelly should have a flavorful, fresh, fruity taste. Jams are thick, sweet spreads made by cooking crushed or chopped fruits with sugar. Jams tend to hold their shape but are generally less firm than jelly. (Recipes are also available for uncooked jams.) Preserves are small, whole fruit or uniform size pieces in a clear, slightly gelled syrup. The fruit should be tender and plump. Conserves are jam-like products that may be made with a combination of fruits. They also contain nuts, raisins or coconut. Marmalades are soft fruit jellies containing small pieces of fruit or peel evenly suspended in the transparent jelly. They often contain citrus fruit. Other fruit products that are preserved by sugar but not jellied include butters, honeys and syrups. Fruit butters are sweet spreads made by cooking fruit pulp with sugar to a thick consistency. Spices are often added. Honeys and syrups are made by cooking fruit juice or pulp with sugar to the consistency of honey or syrup. -------------------------------------------------------------------------------- This document was adapted from "So Easy to Preserve", 5th ed. 2006. Here is a link that might be useful: Univ. of Georgia on jams, jellies, etc.

John's Heat Sensor Cookie for those that get their hostas shipped in the summer!!! I doubled the recipe. INGREDIENTS 2 cups shortening,or butter 1 1/2 cups brown sugar packed 1 1/2 cups granulated sugar 4 large eggs 4 tsp vanilla 4 1/4 cups flour 2 tsp baking soda 2 tsp salt 3-4 cups semi-sweet chocolate chips Fillings can be Creamy Peanut Butter, Carmel, Marshmellow or Raspberry Jam Dark Chocolate candy waffers by "Make a Mold" brand or Wiltons DIRECTIONS Set oven to 350 combine shortening and sugars and mix to creamy texture add eggs one at a time and mix again to fluffy consistancy add vanilla combine flour, baking soda, salt and add and mix well add chips and mix well drop by cookie scoop or tablespoon on ungreased cookie sheet bake for 10-11 minutes. remove and chill in freezer for 5 minutes spread peanut butter over bottoms of cookies, other choices may be raspberry jam, marshmellow fluff, carmel (the apple dipping kind) Place on cookie sheet with bottom of cookie with filling facing up waiting for the next step of covering with melted chocolate I melt dark chocolate wafers in the microwave on high for a minute and stir every 30 seconds to prevent over cooking. When chocolate is melted I spoon it over the cookie which I hold in my hand being sure to cover all the filling ingredients so to prevent it oozing out. Then place the chocolate covered cookie on a waxed paper cookie sheet and place in the freezer for another 5 minutes. Once chocolate sets up you're finished with the Heat Sensor. Be sure to lick all the chocolate from your fingers, cause sometimes the semi sweet chips may still be a little soft and gooie. If you really want to make a mess then make a Fluffer Nutter by spreading marshmellow fluff on top of the peanut butter and then covering all that with the melted dark chocolate!! Enjoy

Well, my bachelor interlude is ending. This morning I'm flying to the Bay Area to join SWMBO and dear son who have been gallivanting around NorCal and SoCal, visiting friends, Universal Studios, museums, whatnot. I'll hang out in Berkeley for a couple days before driving home with them on Thursday. Hopefully I'll find a place to watch the Tour de France as it is about to move into the mountain stages. I'll also be working some - "have laptop will travel" you know. Maybe someone will loan me a bike to take a ride or two. When I get back, it's straight to Seattle for the Seattle-To-Portland ride next Saturday and Sunday. That should be fun, or painful, or both. I've neglected to make any lodging arrangements at the overnight stop in Centralia, but am figuring I can camp somewhere. I've alerted the office that I am play-it-by-ear as far as coming in on the following Monday goes. It has been a bit less than three weeks of a diet of minimal grains, lots of fruit and meat, and the occasional vegetable. Missed my usual bachelor fare of ramen and burritos, never had time to make myself a plate of boeuf hache, but I haven't starved. I've ridden about 200 miles, lost a couple of pounds, made two batches of beef jerky, and sent dear daughter several parcels and multiple letters. Hey, Eileen, I didn't get your email. If you're still coming through Portland, let me know. johnliu@earthlink.net. Cab's here. Gotta go!

Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Tue, Dec 15, 09 at 8:15 Beenthere_dunthat has picked walnuts for our Cooalong focus this time. Nice choice for this time of year when all the holiday baking is going on. Please post your recipes using walnuts asap, I'm sure we will all find some new goodies to make. A new name will be drawn from those who post to this thread on Dec 27, 2009. Here is a link that might be useful: Cookalong #16 --------------APPLES Follow-Up Postings: o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by doucanoe (My Page) on Tue, Dec 15, 09 at 8:56 Great choice, Bean! I love nuts of any kind and especially walnuts! Free Image Hosting at Cranberry Walnut Tart Sweet pastry dough (recipe follows) 3 large eggs 2/3 cup packed dark brown sugar 2/3 cup light corn syrup 1/2 stick (1/4 cup) unsalted butter, melted and cooled 1/2 teaspoon salt 1 teaspoon vanilla 1 1/4 cups chopped fresh or frozen cranberries (7 oz; thawed if frozen) 1 cup chopped walnuts (1/4 lb) Special equipment: a 10- to 11-inch round tart pan (1 inch deep) with a removable bottom; pie weights or raw rice Make shell: Roll out dough into a 13-inch round (1/8 inch thick) on a floured surface with a floured rolling pin and fit into tart pan. Trim edge of dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom of shell all over with a fork, then chill 30 minutes. Put oven rack in lower third of oven and preheat oven to 425F. Line shell with foil and fill with pie weights. Bake until pastry is set and pale golden on rim, about 15 minutes. Carefully remove foil and weights and bake shell until pale golden all over, 5 to 10 minutes more. Transfer shell in pan to a rack. Make filling: Move oven rack to middle position and reduce oven temperature to 350°F. Whisk together eggs, brown sugar, corn syrup, butter, salt, and vanilla in a bowl until smooth, then stir in cranberries and walnuts. Pour filling into shell and bake tart until filling is set and golden, 40 to 45 minutes. (If pastry edge darkens before tart is done, cover edge with a pie shield or foil.) Cool completely in pan on rack. Cooks' notes: Tart can be baked 1 day ahead and kept, covered, at room temperature. For a more unusual presentation, you can make the tart in an 11- by 8-inch rectangular fluted tart pan with a removable bottom. Makes 8 to 10 servings. Sweet Pastry Dough 1-1/3 c all purpose flour 2 T sugar 1/4 tsp salt 1/2 c cold, unsalted butter cut into 1/2 inch cubes 1 large egg yolk 1-1/2 T ice water Whisk together flour, sugar and salt in a large bowl. Blend in butter with your fingers or a pastry blender until mixture resembles coarse meal with some small (pea-sized) butter lumps. Beat together egg yolk and water with a fork and stir into flour misture until well combined. Gently knead mixture in bowl with floured hands just until a dough forms. Turn out dough onto a lightly floured surface and knead gently 4-5 times more. Form dough into a ball, then flatten into a 5-inch disk. Chill, wrapped tightly in plastic wrap, at least an hour. Cooks not: Dough can be chilled up to 2 days. Makes enough dough for one 10-11 inch tart. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ This one was taken from the Olive Garden website. However i made several changes, so this is the recipe as I made it. It is wonderful! Free Image Hosting at Ravioli in Mushroom-Walnut Cream Sauce 1 lb ravioli or tortellini, cooked according to package directions 2 Tbsp extra virgin olive oil 12 oz mushrooms, sliced 1/4 cup walnuts, chopped 1-1/2 cup heavy whipping cream 1/4 tsp black pepper 1 1/2 cups freshly grated Parmesan cheese HEAT olive oil in large skillet over medium heat. Sauté mushrooms and walnuts until mushrooms are golden brown. Add heavy cream stir frequently for 5 minutes, until sauce has slightly thickened. When cream stops simmering, turn heat to warm. Add pepper and Parmesan cheese; stir until sauce is smooth. Do not boil. DRAIN pasta and place on a serving plate. Pour sauce over pasta. GARNISH with parsley. Serve immediately. ~~~~~~~~~~~~~~~~~~~~~~~~~~ Pear and Candied-Walnut Salad Rachel Ray recipe 1 1/2 cups walnut halves 1 egg white, lightly beaten 1/2 cup dark brown sugar 2/3 cup granulated sugar 1/3 cup lemon juice 1/2 red onion, finely chopped 1 tablespoon Dijon mustard 1 tablespoon poppy seeds 1/2 teaspoon salt 2/3 c vegetable oil 1/2 head romaine lettuce, chopped (3 cups) 1/2 cup chopped red bell pepper 2 scallions, thinly sliced 3 pears, chopped 1. Preheat the oven to 350°. In a small bowl, toss the walnuts with the egg whites to coat. Add the brown sugar and toss again. Transfer to a rimmed nonstick baking sheet and toast in the oven for 15 minutes. Let cool, then break apart. 2. In a small bowl, whisk together the granulated sugar, lemon juice, onion, mustard, poppy seeds and salt. Pour in the oil in a slow, steady stream, whisking constantly. 3. In a serving bowl, combine the lettuce, bell pepper, scallions and dressing; toss to combine. Top with the pears and candied walnuts. Linda o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Tue, Dec 15, 09 at 9:23 Perfect timing for this thread since I just bought two pounds of them on Saturday. My favorite dish with walnuts is one from a Philadelphia restaurant that closed years ago. STEAK WITH BRIE AND WALNUTS Rub a boneless NY strip steak with a cut garlic clove and a sprinkle of Worcestershire sauce. Grill or broil to slightly less than the degree of doneness you like. Cover top of steak with toasted chopped walnuts (not too small) and cover with thin slices of brie cheese. Place under the broiler just until cheese melts. Let stand for about two minutes and serve. o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by althetrainer (My Page) on Tue, Dec 15, 09 at 9:36 YES! I have tons of walnuts at home so keep it coming! I am going to try the salad today. Thanks! Al o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by lowspark (My Page) on Tue, Dec 15, 09 at 10:04 I just came across this appy recipe in a Deen Brothers cookbook and plan on making it for a get together I'm having in a couple of weeks. Couldn't be simpler. 30 toasted walnuts bleu cheese (I can't remember the exact amount off the top of my head) 15 seedless grapes, cut in half Place the walnuts flat side up on a dish. Top with a bit of bleu cheese. Place a half grape on top of the cheese. o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by susancol (My Page) on Tue, Dec 15, 09 at 10:13 Here's a favorite from my Hungarian Grandmother. Nut Roll 8 cups flour 1 pkg. dry yeast 1 stick of butter or margarine melted 5 eggs 3/4 cup sugar 1 tsp. salt 2 cups of warm milk Filling: 1 lb. poppy seed or ground walnuts 1 cup sugar 1 1/2 sticks margarine or butter 1 cup milk, hot Combine all filling ingredients and beat well. Dissolve yeast in 1/2 cup of the warm milk. Combine the flour, sugar, salt and eggs. Add remainder of the milk, butter and yeast mixture. Beat until elastic. Sprinkle top with a little flour and cover with a cloth. Let stand in a warm place until double in size. Punch down. Divide the dough into 2 pieces. Put on floured board and roll out into a rectangle. Spread cool filling (nut filling should be really thick, almost an inch). Roll like a jelly roll. Place in greased pan and let stand to rise again. Brush top with margarine or butter bake for 45-60 min in 350 degree oven. o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Tue, Dec 15, 09 at 10:19 SAVORY DATE RUGELACH makes 4 dozen 1 cup butter (2 sticks), softened 1 package (8 ounces) cream cheese, softened 2 cups all-purpose flour 1/2 tsp salt 1 1/2 cups walnuts, divided 4 oz. blue cheese, cut into cubes 48 pitted dates (about 12 oz.) 1 large egg white 1 tsp. water Dough: In large bowl, with mixer at medium speed, beat butter and cream cheese until creamy. Stir in flour and salt just until blended (or use mixer on low speed). Divide dough into 4 equal pieces; flatten each into a disk. Wrap each in plastic wrap and refrigerate at least 4 hours or overnight. Filling: In food processor with knife blade attached, pulse 1/2 cup walnuts until finely chopped; reserve in small bowl. In same food processor, pulse blue cheese and remaining 1 cup of walnuts 7 to 8 times or until a coarse mixture forms. Preheat oven to 350 degrees. Line 2 large cookie sheets with foil; grease foil. On floured surface with floured rolling pin, roll 1 disk of dough into a 10-inch round. Cut into 12 equal wedges. Beginning 1 inch from outside edge, sprinkle 1/2 cup blue cheese mixture in 2 inch wide ring on dough, leaving dough exposed in center. Place one whole date crosswise on wide end of each wedge. Starting at wide end, roll up each wedge, jelly-roll fashion. Place rugelach, 1 inch apart, on cookie sheets, point side down. Repeat with remaining four dough disks. In small bowl, beat egg white and water. Brush rolls with egg white and sprinkle with reserved walnuts. Bake 30 to 35 minutes or until golden, rotating sheets between upper and lower racks halfway through baking. Let stand for a minute or two and then transfer to wire racks to cool. Store in a tightly covered container at room temperature up to 3 days. To make ahead: Arrange unbaked rugelach in single layer in jelly roll pan; cover and freeze until firm. Remove from pan and place in freezer containers with waxed paper in between each layer. Seal and freeze up to 3 months. About 45 minutes before serving, preheat oven to 350. Line 2 large cookie sheets with foil; grease foil. Arrange frozen rugelach on prepared cookie sheets and bake 35 to 40 minutes or until golden. o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Tue, Dec 15, 09 at 11:04 That cranberry walnut tart may make it to my christmas table! Linda c o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Tue, Dec 15, 09 at 11:19 Already some irresistible recipes, glad I just stocked up on walnuts. o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by ann_t (My Page) on Tue, Dec 15, 09 at 11:19 Great choice for the next ingredient. Home Cookin Chapter: Recipes From Thibeault's Table Cranberry and Toasted Walnut Crostata ===================================== Walnut Crust Dough Source: Magazine 1 1/2 cups all purpose flour 1 Tablespoon plus 1 teaspoon granulated sugar 1/2 teaspoon salt 1/2 cup toasted walnuts, finely chopped 4 Tablespoons chilled unsalted butter, cut into 1 tablespoon pieces 2 large egg yolks 3 talespoons ice water Cranberry Walnut Filling 1 cup heavy cream 1/4 cup granulated sugar 1 cup dried cranberries 1 1/2 cups toasted walnuts 1/4 teasonn ground cinnamon . Crust Place 1 1/4 cups flour, 1 teaspoon sugar, and the salt in the bowl of an electric mixer fitted with a paddle. Mix on low for 15 seconds to combine the ingredients. Add all but 2 tablespoons of the chopped walnuts ( the reserved will be sprinkled on the crust just prior to baking) and combine on low for 15 seconds. Add the chilled butter and mix on low for 1 1/2 to 2 minutes, until the mixture develops a coarse texture. In a small bowl, whisk together 1 egg yolk with the ice water. Add the egg mixture to the ixing bowl and mix on low for 1 minute, until a loose dough is formed. Remove the dough from the mixer and form into a smooth round ball. Flatten and wrap in plastic wrap and refrigerate for at least 2 hours. The filling should be prepared as soon as the dough is refrigerated. Filling Hea the heavy cream and the 1/2 cup sugar in a 3 uart saucepan over medium heat. When hot, stir to dissolve the sugar. Bring to a boil, then adjust the heat and allow to simmer for 6 minutes, until slightly thickened. Remove from heat and add the cranberries, 1 1/2 cups toasted walnuts, and the cinnamon; stir with a rubber spatula to thoroughly combine. Line a 9 inch pie pan with plastic wrap. Tranfer the hot filling to the pie pan, spreading the mixture evenly to the edges. Refrigerate until ready to assemble the crostata. Assemble Preheat oven to 375°f Roll the dough using the remaining 1/4 cup of lour as necessary to prevent the dough from sticking, into a circle 14 inches in diameter and 1/8 inch thick. Place rolled dough on a parchment lined cookie sheet. Invert the chilled cranaberry filling onto the centre of the pastry. Fold the edges of the dough towards the centre to enclose the craberry walnut filling, leaving a 3 to 4 inch window of fruit and nuts. Refrigerate 10 minutes. In a small bowl whisk the remaining egg yolk. Brush the top of the pastry with the whisked egg. Sprinkle the reserved finely chopped walnuts over the crust and then sprinkle with remaining tablespoon sugar. Place in oven on centre rack and bake for 30 minutes or until golden brown. Remove and allow to stand at room temperature for 15 minutes. Serve warm. NOTE: I cut the butter into the flour and nut mixture in the food processor and then poured the mixture into a bowl before adding the egg and water. Mixed with a fork. NOTE: I sprinkled some coarsely chopped Callebaut chocolate on top of the cranberry walnut filling before folding the pastry over the filling. o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by ann_t (My Page) on Tue, Dec 15, 09 at 12:02 Home Cookin Chapter: Recipes From Thibeault's Table Walnut and White Chocolate Fudge ================================ 1 cup white sugar 1 cup brown sugar 1 cup cream 1/2 cup of butter pinch of salt 1/4 cup of white Corn Syrup 6 to 8 ounces Callebaut White Chocolate Walnuts 2 teaspoons vanilla Add the two sugars, butter, cream, corn syrup and salt into a sauce pan. Place over medium heat. Stir while bringing to a boil. Lower the heat and continue to stir slowly while the mixture cooks. After about 7 minutes, test by pouring a small amount into some cold water. You want it to form a soft ball. (about 235°F to 238°F on a candy thermometer) When it reaches soft ball stage, remove from the heat, and let rest for about 10 minutes. After 10 minutes, add the vanilla and the white chocolate and stir until the white chocolate melts. You will notice the the fudge starts to thicken almost immediately. Stir another minute or two or until the fudge starts to lose its shine. Quickly add the walnuts and pour into a buttered dish. o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Tue, Dec 15, 09 at 12:06 testing to see what happens to the thread.. o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by doucanoe (My Page) on Tue, Dec 15, 09 at 13:29 Found some more! Didn't realize how many things I make & lovethat contain walnuts! Free Image Hosting at Chocolate Walnut Crumb Bars 1 c butter, softened 2 c all purpose flour 1/2 c granulated sugar 1/4 tsp salt 2 c Nestle semi sweet chocolate chips, divided 1-1/4 c (14 oz can) Sweetened Condensed milk 1 tsp vanilla 1 c walnuts, chopped Beat butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 2 cups of crumb mixture into greased 9 x 13 baking pan. Reserve remaining crumb mixture. Bake 10-12 minutes at 350F or until edges are browned. Warm 1-1/2 cups chocolate chips and milk in small, heavy saucepan over low heat, stirring until smooth. Stir in vanilla, spread over hot crust. Stir walnuts and remaining chips into reserved crumb mixture, sprinkle over chocolate filling. Bake 25-30 minutes at 350F or until center is set. Cool in pan on wire rack. Yield: 2-1/2 dozen bars ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Broccoli Linguini 1 lb linguini 3 oz olive oil 4 cloves garlic, minced 1 lg bunch broccoli, finely chopped including 1-2" of stems 3/4 c chopped walnuts 1/2c pitted black olives, sliced 3 oz parmesan or romano cheese, grated Salt to taste Pepper, freshly ground Cook linguini according to package directions until "al dente", drain. Heat olive oil in large skillet and sauté garlic until golden. Add broccoli, walnuts and olives, cook and stir over medium heat until very hot. Season to taste with salt and pepper. Pour over hot linguini, sprinkle parmesan over top and serve immediately (From Daytons Marketplace) Linda o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by ann_t (My Page) on Tue, Dec 15, 09 at 13:35 Another sweet with walnuts. Home Cookin Chapter: Recipes From Thibeault's Table Hello Dollys ============ 1 1/2 cups graham cracker crumbs 1/2 cup butter 1/4 cup of sugar 1 1/2 to 2 cup of chocolate chips 1 cup of chopped walnuts 1 cup of coconut 1 can of condensed milk Heat over to 350°F Melt Butter and add graham cracker crumbs and sugar. Mix together and then pat into a 8 or 9 inch square baking dish. Sprinkle the walnuts over the crust, then the chocolate chips and finish with the coconut. Drizzle the condensed milk evenly over the top. Bake for about 25 minutes until the coconut is lightly brown. Cool and then cut into squares. o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by beanthere_dunthat (My Page) on Tue, Dec 15, 09 at 17:04 I got this one from Kframe several years ago. Yummy bread. Blue Cheese & Port Wine This is for the large loaf... Ingredients: 1 Cup water 1 Tablespoon butter 1/4 Cup port wine 1/3 Cup blue cheese 2 Tablespoon applesauce 3 Cups bread flour 2 Tablespoons sugar 1.5 teaspoons salt 1/3 Cup coarsely chopped walnuts 1.5 Tablespoons (or 1 packet) active dry yeast Method: Since you're not using a bread machine, mix according to instructions that accompany your mixer. But, it would probably go something like this... 1. Place all in bowl in order given. 2. Mix until thoroughly combined, and then knead with dough hooks until smooth & elastic, about 10 minutes. 3. Cover, place in warm area, and let rise until double. 4. Punch down, put in pan(s), and let rise until double again, then bake at 325 deg. F until done. Kframes Note: The above recipe, with the blue cheese, just kicks butt as a dinner bread with red meat. It also makes some pretty incredible toast for brunch with eggs. Source: adapted from Electric Bread, 2nd edition. ____________________________ I really like this sauce over penne with lots of veggies such as broccoli, red peppers, etc. Pasta with Walnut Sauce. Ingredients Salt 1 thick slice Italian bread 1/2 cup milk 1 cup walnut or pecan halves 2 garlic cloves 1/2 cup freshly grated Parmesan cheese, plus more for serving 2 teaspoons fresh marjoram leaves or 1/2 teaspoon dried 1/2 cup extra-virgin olive oil Freshly ground black pepper 1 pound dried, fresh, or stuffed pasta Method: 1. Bring a large pot of water to a boil and salt it. Soak the bread in milk. 2. Combine the nuts, garlic, cheese, and marjoram in a food processor and turn the machine on. With the machine running, add the oil gradually, using just enough so that the mixture forms a very thick paste. Now add the bread-and-milk mixture and enough water to make a saucy mixture. Sprinkle with salt and pepper. 3. Cook the pasta until tender but not mushy. Drain it reserving some of the cooking water and toss with the sauce. If the mixture appears too thick, thin it with a little of the pasta cooking water (or more olive oil). Taste and adjust the seasoning, then serve with more Parmesan Source: How to Cook Everything by Mark Bittman. o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by denise8101214 (My Page) on Tue, Dec 15, 09 at 23:36 All the other Cookalong links. Here is a link that might be useful: Cookalong Links o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Wed, Dec 16, 09 at 3:58 Here's this prize-winning recipe that I've posted before: SALMON QUICHE WITH WALNUT CRUMB CRUST Preheat oven to 375 degrees F Pastry: Easy - doesn't require rolling, just press down with fingers and back of a spoon into a 24 cm (9.5 inch) pyrex flan dish or pie plate. 1 - 1/2 cups flour 1/2 teaspoon salt 1 cup cheddar cheese (grated) 1/2 cup butter 1/2 cup walnuts finely chopped Mix these ingredients in a bowl, cutting in butter with two knives until crumbly then press into a pie dish, including up the sides. Bake in pre-heated oven for five minutes. Then remove from oven. Meanwhile mix the following ingredients in a bowl: Filling: 3 eggs beat till frothy 3/4 cup sour cream 1 cup mozzarella cheese (grated) 1/2 onion, chopped 1 can salmon (7 3/4 ounces) - I prefer fresh piece salmon that has been baked - 'smoked salmon' is really good too. 1/4 cup mayonnaise Pour these ingredients into the pie crust - bake in oven approximately 45 minutes or until knife inserted in centre comes out clean. The top is usually a nice golden brown colour. If you don't have salmon on hand, tinned tuna works well too in this recipe. SharonCb o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Wed, Dec 16, 09 at 9:12 Wow, these all look so good! I made this bread a year or two ago, and am thinking of making it again. The dough requires an overnight rest in the fridge, so plan ahead if you want to make it. I think that's why I haven't made it again, because when I'm wanting to make bread, I look for a recipe, see this and think, "that looks good," but then I see I have to wait overnight to finish baking it. I've become much more patient now, having made other breads that require overnight rests, and tasting the results. They're worth the wait. From the book, "Baking With Julia" by Dorie Greenspan. The contributing baker was Steve Sullivan. (I guess that means it's his recipe.) Cranberry-Walnut Pumpkin Loaves Makes 3 small loaves 2 2/3 to 3 cups bread flour 1 teaspoon cinnamon 1/2 teaspoon grated nutmeg 1/2 teaspoon salt 2 tablespoons tepid water (80 degrees F to 90 degrees F) 2 teaspoons active dry yeast 5 tablespoons unsalted butter, at room temperature 1/3 cup sugar 8 ounces (1 cup) pureed cooked pumpkin or butternut squash, fresh or canned solid packed (see Note) 1 large egg, at room temperature 3/4 cup walnut pieces, toasted 1 cup plump golden or dark raisins 2/3 cup cranberries (if frozen, thaw and pat dry) Mixing and Kneading: Whisk 2 2/3 cups of the flour, the cinnamon, nutmeg, and salt together in a large bowl just to mix; set aside until needed. Pour the water into a small bols, sprinkle in the yeast, and whisk to blend. Allow the yeast to rest until it's creamy, about 5 minutes. In a mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until creamy. Add the pumpkin and egg and beat until blended. Don't be concerned if the mixture looks curdled; it will come together when you add the dry ingredients. Set the mixer speed to low and add the yeast, then begin to add the dry ingredients, about 1/2 cup at a time. As soon as the mixture starts to form a dough that comes together, scrape the addle clean and switch to the dough hook. If your dough does not come together (it might be because your pumpkin puree was liquidy), add a few more tablespoons of flour. Mix and knead the dough on medium-low speed for 10 to 15 minutes, scraping the sides of th bowl and the hook now and then with a rubber spatula. At the start, the mixture will look more like a batter than a dough, but as you continue to work, it will develop into a soft, very sticky dough that will just ball up on the hook. (This dough develops much the way brioche does.) With the machine on low speed, add the walnuts and raisins, mixing only until incorporated, about 1 minute. Add the cranberries and mix as little as possible to avoid crushing them. (Inevitably, some cranberries will pop and stain a atch of dough red, think of this as charming, and proceed.) First Rise: Scrape the dough into a lightly buttered large bowl, cover tightly with lastic wrap, and set aside at room temperature to rise until nearly doubled in bulk, about 2 hours. Chilling the dough: When the dough has doubled, fold it over on itself a couple of times to deflate it, wrap it tightly in plastic, and refrigerate overnight. Shaping the dough: At least 6 hours before you want to begin baking, remove the dough from the refrigerator. Leave the dough, covered in its bowl, until it reaches at least 64 degrees F on an instant-read thermometer. (This will take as long as 3 to 4 hours - don't rush it.) If you don't have an instant read thermometer, look for the dough to be slightly cool and just a little spongy. Lightly butter three 5 3/4 x 3 1/4 x 2 inch loaf pans. Working on a lightly floured surface, divide the dough into thirds and pat each piece of dough into a 5 x 7 inch rectangle; keep a short end facing you. Starting at the top of each rectangle, roll up the dough toward you and seal the seam by pressing it with your fingertips. Seal the ends, then lace each roll, seam side down, in a prepared pan. Second rise: Cover the pans lightly with a kitchen towel and allow to rise at room temperature for 1 1/2 to 2 hours, or until the dough has nearly doubled - it will rise to just above the rim of the pans. Baking the Bread: Center a rack in the oven and preheat the oven to 350 degrees F. Bake the loaves for about 35 minutes, or until deeply golden. Remove the pans to a cooling rack; after a 5-minute rest, turn the breads out of their pans and allow them to cool to room temperature on the rack. Storing: The breads can be ket at room temperature for a day or two or frozen, wrapped airtight, for up to 1 month. Thaw, still wrapped, at room temperature. Note: To use fresh pumpkin or butternut squash, split the squash, remove the seeds, and place, cut side down, on a baking sheet. Roast in a preheated 350 degree F oven for about 1 hour, or until meltingly tender. Scoop the softened pulp out of the shell and cool completely. One pound of squash yields about 12 once of cooked pulp. Dorie Greenspan does give detailed instructions, doesn't she! Sally o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by caliloo (My Page) on Wed, Dec 16, 09 at 9:51 I used to make a Mushroom Pie that calls for chopped walnuts, haven't made it in ages, but it is really good and I think it will be on the menu soon again. Mushroom Pie ½ cup diced onions ½ cup chopped celery 1 lb sliced mushrooms 3 tbsp butter 1 can Cream of Mushroom Soup 1 cup chopped walnuts 3-4 hard boiled eggs, sliced into ¼" round slices. Double crust for a 9" pie In a large sauté pan over medium heat, sauté onions and celery in butter until translucent. Add mushrooms and continue to cook until the mushrooms have released their liquid. Add the can of mushroom soup. Mix well. Add chopped walnuts. Line pie plate with crust. Add a single layer of sliced hard boiled eggs. Pour in mushroom mixture. Add top crust, seal edges and cut a few vent holes. Sometimes I lay the top crust flat and cut out mushroom shaped holes before I place it in position and add the extra crust pieces as decoration around the edges. Bake at 350° F for 50 60 minutes until crust is golden and filling is bubbly. o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Wed, Dec 16, 09 at 10:37 TOASTED WALNUT BUTTER 4 cups 8 servings 1 pound butter, room temperature 3 Tbs. heavy cream 3 egg yolks 1 cup freshly grated Parmesan cheese 1 cup lightly toasted ground walnuts 2 tsp. salt 2 tsp. pepper 1 1/2 Tbs. minced garlic In a food processor or by hand, cream the butter. Add the cream and egg yolks and blend until smooth. Add the remaining ingredients. Refrigerate, well covered, if not using immediately. For each entree serving, have 1/2 cup of the butter at room temperature; toss with cooked, drained pasta over low heat in the pasta cooking pan. Dust with minced parsley and additional Parmesan, if desired. This butter is also good on baked potatoes, steamed green vegetables, chicken breasts, etc. Minced fresh herbs can be added. o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Wed, Dec 16, 09 at 11:12 Sharon, I love that salmon quiche, it's time to make it again, thanks for the reminder. I just made Diane's (craftyrn) cuccidati, it takes walnuts, dates, figs. The cookies are yummy, like a Fig Newton, all grown up. I did not let them sit the addition 5 days before glazing them and they are still yummy. I didn't have a "string" of figs, so I just bought a bag of dried figs at the local grocery store and used the bag, I think it was around 8 or 10 ounces. I do have a picture but I'm having issues both with Photobucket AND with CF. Maybe later... Cuccidati Recipe ================ Crust: 3/4 cup margarine 1/2 cup sugar 2 eggs rind of 1 orange 4 teaspoons orange juice 3 cups flour 2 teaspoons baking powder 1 teaspoon vanilla Filling: 1 string of figs (2 cups dried or 1 eight oz. Package dried) 8 ounces raisins 8 ounces brown sugar 1 pound walnuts 1 pound dates 1 orange 2 teaspoons cinnamon 2 ounces whiskey 1/4 teaspoon black pepper 1-1/2 cups water Frosting: 3 cups powdered sugar 4 ounces butter orange juice . . Preheat oven to 375 degrees. Crust: In large bowl, cream together first 3 ingredients. Add orange juice and orange rind. In separate bowl, combine flour and baking powder. Add to creamed mixture along with vanilla. Filling: Prepare several days ahead of time. In a food grinder, grind figs and raisins. In large saucepan, simmer raisins and figs with brown sugar and water for 15 minutes. Grind walnuts, dates, and orange. Stir into hot mixture along with cinnamon, black pepper, and whiskey. Remove from stove, mix well, cover, and let mellow for 3 days. Note: This recipe makes enough filling for 2 batches of crust and can be divided and frozen for up to six months. Roll dough into 3" wide strips on pastry cloth. Lay filling down the center and wrap dough to form a long "sausage-like" cookie. Roll back and forth until crust seems very thin. Cut in diagonal about every 1 1/2 inches. Place on cookie sheet close together and bake for 10-13 minutes. Cookies should be barely brown. Cool and store in tins 5 days, then frost. Frosting: In medium bowl, mix together margarine and powdered sugar until well blended. Add enough juice to make a thick glaze. Top cookies with a thin coat. Let frosting dry a couple of hours then store in tins as follows. To Store: Line tins with foil, place a layer of cookies, then a layer of wax paper (NOT plastic wrap). Keep repeating, ending with foil and then the lid. And, of course, there are Sherry's Santa's Helpers: Santa's Helpers. Cookie: 1/2 cup butter 1 cup brown sugar Add 1 egg 1 tsp. vanilla Beat until smooth Add: 2 cup flour 1/2 tsp. baking soda 1/4 tsp salt Beat until smooth Topping: 1/2 cup brown sugar 1/4 cup sour cream 1/2 tsp cinnamon Stir until smooth and then add: 1 cup chopped walnuts Divide dough into quarters. Form each quarter into 6 balls. Place 2" apart on ungreased cookie sheet. With finger, make a wide deep depression in each cookie, clear to the edge. Fill with topping. Bake at 350 for 15-20 minutes, (or in a convection oven, about 9 minutes) If you undercook these, the filling is so heavy that it will break through when you pick them up, so I make them crunchy. You could also not make the depression in them as deep and there would be more dough to suport the filling so that it did not break through. These are my family's favorite cookies, and we have never ever seen them anywhere else. (They were my secret weapon) Also, if I make a huge depression in them, I sometimes make half again as much filling so I don't run out. Makes 24 cookies Annie o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by denise8101214 (My Page) on Sat, Dec 19, 09 at 11:17 Baked Santa's Helpers this week! This recipe always works for us (no matter who the baker is in the family) as written, never needs adjusting, and is super delicious! (and almost gone!) o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Dec 27, 09 at 20:53 Christmas messed me up...almost forgot that tonight is the time to pull a name... I'll be back! Nancy o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Dec 27, 09 at 21:47 And the next person is................................... ......................................................... Doucanoe!!!!!!!!!!!! Linda........step right up and pick the next *star* ingredient. Just post it here and I'll set up the next thread. Nancy o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by doucanoe (My Page) on Sun, Dec 27, 09 at 22:16 Oh Cool! Lemme think on it overnite.... Linda o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Dec 27, 09 at 22:39 No hurry, I'll check from work in the AM. o Question for Susancol clip this post email this post what is this? see most clipped and recent clippings * Posted by cloudy_christine (My Page) on Mon, Dec 28, 09 at 9:41 How do you cook the filling in your Walnut Roll? It sounds delicious. o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by doucanoe (My Page) on Mon, Dec 28, 09 at 9:50 Okay, I choose.......MUSHROOMS! Linda o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Dec 28, 09 at 14:36 Linking the two together. Here is a link that might be useful: Cookalong #18 ---- Mushrooms o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by booberry85 (becky@leadsafe.us) on Mon, Dec 28, 09 at 17:08 This is a little different in that its a yeast bread and not a quick bread. It has great flavor and is well worth the trouble. Walnut Bread I just discovered this at Thanksgiving 2006. This is wonderfully nutty with a touch of sweetness. This recipe is adapted from Jimmy Schmidts Cooking Class by Jimmy Schmidt. The recipe makes 2 small loaves. Ingredients 1 package (2 ½ teaspoons) dry active yeast ¼ cup maple syrup 1 ½ cups luke warm water 2 cups flour 1 cup whole wheat flour ¾ teaspoon salt ½ teaspoon coarsely ground black pepper 3 cups walnuts divided 2 tablespoons extra virgin olive oil In a small bowl, combine yeast, syrup and water. Allow the yeast to activate and foam (5 to 10 minutes). Take two cups of walnuts and chop until fine (I do this in a food processor). In a large mixing bowl combine 1 cup flour, 1 cup whole wheat flour, salt and pepper. Add the chopped walnuts. To the yeast mixture, add one cup flour and mix. Add the yeast mixture to the walnut / flour mixture. Mix until a ball forms. Add the remaining walnuts and olive oil. Place in a greased bowl and cover with a clean damp cloth. The dough will be more like a batter. Let rise until dough (batter) doubles in size. Punch down dough with floured hands. Place half the dough in a greased 9x5x3 inch baking pan. Repeat with other half. Cover with a clean damp cloth and allow to rise to 1 ½ its volume. Bake for 10 minutes at 400 degrees F; turn down temperature to 350 degrees F and bake for 15 minutes. Hints, tips, tricks and how to cheat I changed the amount of maple syrup to ⅓ cup. I used all all-purpose flour (3 cups total) instead of using the whole wheat flour (mainly because I didnt have whole wheat flour in the house at the time). I also omitted the black pepper. o RE: Cookalong #17 ------------ WALNUTS clip this post email this post what is this? see most clipped and recent clippings * Posted by kframe19 (My Page) on Wed, Dec 30, 09 at 15:20 My recipe for walnuts... 1. Call for an ambulance. 2. Eat walnut. 3. Inject self with Epipen. 4. Hope ambulance makes it before I die. Yep, I'm deathly allergic to walnuts. Bad stuff.