Walnut Pie
9 years ago
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- 9 years ago
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What's for Dessert #2 - 2009
Comments (32)More desserts here, the Monkey Princess and Bruvver came over yesterday and we just had to make some elephant ears. The Princess didn't get quite enough of them at this year's fairs and festivals, LOL. So, she and Bruvver started stirring some up... We fried them in hot oil and sprinkled with cinnamon and sugar: The Princess approved: We also had a birthday party today, for my sister's Terrible Twins. They turned seven so I decided to make some cake pops, I'd seen them all over the internet. They both like "Hello Kitty" so off I go. I bake a cake. From scratch, the Hershey's Cocoa recipe. I crumble it up and mix up a cream cheese based buttercream frosting, mix it all together. Make balls, add sticks and freeze. But what for ears? White/vanilla chips, stuck to the tops of the cake balls, as per "Bakerella", then a dip into melted candy coating. Some piped on decorations and we have it: What a PIA. Plus, the coating drips down and it's not smooth, and my piece of styrofoam I had holding the pops fell over and smashed several. I gave up on "hello Kitty" and just dipped the rest, sprinkled them and added some flowers: Oh yeah, and just to add to the equation, I have to tell you that I tasted one of them today. It was possibly one of the worst things I have ever put into my mouth, so sweet it would make your teeth ache and soft and mushy, kind of like the center of brownies when they aren't quite cooked enough. Ewwww..... Annie...See MoreWhat would you substitute for the bourbon...
Comments (15)and another use for the bourbon.. I love this for basting grilled chicken.. BOURBON BUTTER 6 ounces butter, cut into small pieces 1/4 cup brown sugar 2 tablespoons bourbon 1/2 lemon, juiced 1 teaspoon kosher salt 1/2 teaspoon freshly ground pepper While grill is heating, make bourbon butter glaze by melting butter with the other ingredients in a saucepan and boiling over high heat for 2 minutes, stirring constantly....See MoreCookalong #17 ------------ WALNUTS
Comments (30)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....See MoreHelp-- need glaze 4 Baked Ham
Comments (2)My favorite glaze for baked ham is the mustard brown sugar vinegar one....but maybe not with the bacon wrapped brown sugar little smokies? Here is is anyhow Depending on the size of the ham....can be doubled. cup or brownsugar, mixed with 1 1/2 tsps of Coleman's dry mustard and enough cider vinegar to make a paste....about 1 to 2 tablespoons full. Smear all over the ham....bake uncovered....baste with what drips off, every 20 minutes. Linda C...See More- 9 years ago
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