Walnut Recipes

  • Dough for single-crust pie
  • 6 cups chopped peeled tart apples (about 6 medium)
  • 2 tablespoons butter, melted
  • 2 tablespoons sour cream
  • 4 teaspoons lemon juice
  • 1/2 cup sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 cup cold butter

Apple Crumb Pie

Desserts , Dessert , Bake , Thanksgiving , Apple , Fall , Vegetarian , Pescatarian , Peanut Free , Soy Free , Kosher , Pies , Apple Pie Recipes , Pie , Food Processor , Fruit , Walnut , Cinnamon , Bon Appétit

Author: Taste Of Home

I Often Brown The Topping For This Special-occasion Pie Under The Broiler To Give It Extra Eye Appeal. Watch It Carefully, Though, Because You Don't Want To Burn Thanksgiving Dessert! It's A Fitting Finale For Any Festive Meal.

Time: 1h

Yield: 8 servings.

Number Of Ingredients: 13

  • Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, combine apples, butter, sour cream, lemon juice, sugar, flour, cinnamon and nutmeg. Spoon into crust. , For topping, in a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over filling., Bake until filling is bubbly and the apples are tender, 45-50 minutes. Cool on a wire rack.
Nutrition Facts:

Calories 426 calories, Fat 21g fat (13g saturated fat), Cholesterol 54mg cholesterol, Sodium 225mg sodium, Carbohydrate 58g carbohydrate (34g sugars, Fiber 2g fiber), Protein 4g protein.

  • 1 large salmon fillet (may sub steelhead trout)
  • 1/4 cup fresh squeezed orange juice (blood orange works well too)
  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 2 tablespoons maple-flavored syrup (I used light butter flavored pancake syrup)
  • 1/4 cup margarine (I used light margarine with no issues)
  • 1/4 cup firmly packed brown sugar
  • 3 tablespoons maple-flavor syrup
  • 1/4 cup coarsely chopped walnuts (may sub pecans)

The Best Marinated Salmon (or Steelhead Trout) With Maple Walnut


Author: Januarybride

So I Thought I Was Following Another Recipe, Doing It From Memory (and Obviously My Memory Failed Me) And Voila - A New Recipe Was Created! Good Mistake This Time! So Wonderful. If You Like To Hide The Fishy Taste Of Salmon/steelhead Then This Recipe Is Definitely For You! If You Prefer Yours More Natural Tasting, I Recommend Decreasing The Marinating Time To Only 2 Hours. Prep Time Listed Does Not Include Marinating Time.

Time: 30m

Yield: 3-6 serving(s)

Number Of Ingredients: 9

  • Place fish filet in a gallon resealable plastic bag.
  • Wisk together the OJ, soy sauce, honey and syrup.
  • Pour marinade over the fish, seal the bag, place it in a container (in case the bag has a small leak - you never know) and put it in the fridge to marinate.
  • I like mine VERY marinated, so I let mine marinate for 6 hours. 4 hours is probably a great starting point for the first time you make this recipe and then go up or down from there in the future based upon your taste buds.
  • Line a baking sheet with foil and preheat the oven to 350 degrees.
  • NOTE: If you fish has skin, then do not grease the foil. If your fish has had the skin removed, you MUST grease your foil.
  • Cut filet into 4-6 pieces (depending on the size of your filet), place fish on the baking sheet with the smaller pieces (such as the tail part) in the middle - and putting skin side down on the foil. Discard the marinade.
  • Cook fish at 350 degrees (uncovered) for approximately 20-30 minutes depending on how you prefer your fish cooked (20 minutes will be more medium while 30 minutes will be pretty well done).
  • About 5 minutes before the fish is done, you can warm up the sauce ingredients in a sauce pan over medium heat just until the sugar is melted - then turn the heat to low.
  • Remove the fish from the oven, then remove each filet from the foil with a spatula (leaving the skin stuck to the foil), plate up the fish and pour the sauce over the top.
  • Enjoy!
Nutrition Facts:

Calories 477.7, Fat 18.7, SaturatedFat 3, Cholesterol 48.8, Sodium 1541.5, Carbohydrate 54.3, Fiber 0.9, Sugar 38.6, Protein 26

  • 1/2 cup walnuts, roughly chopped
  • 4 large celery stalks, peeled and thinly sliced, and 1/4 cup leaves chopped
  • 1 head fennel, trimmed and thinly sliced lengthwise, fronds reserved
  • 1 large sunchoke (5 ounces), peeled and thinly sliced (1 cup)
  • 1 large Granny Smith apple, peeled, cored, and thinly sliced
  • 3 tablespoons plus 1 teaspoon freshly squeezed lemon juice
  • 2 tablespoons plus 1 teaspoon Dijon-style mustard
  • 1 garlic clove, grated through a fine grater or minced
  • 2 teaspoons honey
  • Kosher salt and freshly ground black pepper
  • 6 tablespoons extra-virgin olive oil

Celery, Sunchoke, And Green Apple Salad With Walnuts And Mustard Vinaigrette

Food & Cooking , Salad Recipes

Author: Martha Stewart

Peter Berley, Author Of "the Flexitarian Table," Created This Healthier Version Of A Traditional Family Favorite. "the Apple Is Tart; The Celery Has A Saline Minerality; And The Sunchokes Provide Earthiness. Treble, Alto, And Bass. Walnuts Add The Sweetness And Fat, Which Really Ties The Salad Together."

Number Of Ingredients: 11

  • Toast walnuts in a skillet over medium heat until fragrant, 3 to 4 minutes. (Be careful not to burn.) Transfer nuts to a sieve and cool, then rub off and discard bitter skins.
  • Place sliced celery, fennel, sunchoke, and apple in a bowl of cold water. Stir in 1 tablespoon lemon juice and refrigerate.
  • In a small bowl, combine remaining lemon juice, mustard, garlic, honey, and salt. Whisk in oil and season with pepper.
  • Drain chilled celery, fennel, and sunchokes and dry in a salad spinner or blot with a paper towel. Combine celery, fennel, sunchokes, celery leaves, walnuts, and apples. Toss with dressing before serving. Garnish with fennel fronds.
Nutrition Facts:

Calories 247 g, Fiber 3 g, Protein 3 g, Sodium 200 g

  • 1/4 cup fresh lemon juice
  • 1/4 cup Dijon mustard
  • 5 teaspoons honey
  • 2/3 cup extra-virgin olive oil
  • 1 large bunch celery with leaves
  • 2 large Granny Smith apples, peeled, quartered, cored; each quarter cut into 2 wedges, then thinly sliced crosswise into triangle shapes
  • 3/4 cup walnuts, toasted, chopped

Green Apple And Celery Salad With Walnuts And Mustard Vinaigrette

Thanksgiving , Apple , Fall , Kidney Friendly , Vegetarian , Pescatarian , Peanut Free , Soy Free , Kosher , Wheat/Gluten-Free , Fruit , Walnut , Bon Appétit , No-Cook , Dairy Free , appetizer , Quick & Easy , Vegetable , Side , Nut , Raw , Mustard , Celery

Yield: Makes 8 servings

Number Of Ingredients: 7

  • Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.
  • Trim celery leaves and chop enough to measure 1 cup. Thinly slice stalks on deep diagonal. Place celery pieces in bowl of cold water. (Vinaigrette, celery leaves, and celery pieces can be prepared 1 day ahead. Cover separately and refrigerate.)
  • Drain celery; pat dry with paper towels. Combine celery, celery leaves, apples, and walnuts in large bowl. Add vinaigrette and toss to coat. Season salad to taste with salt and pepper.
Nutrition Facts:

  • 1/4 cup fresh lemon juice
  • 1/4 cup Dijon mustard
  • 5 teaspoons honey
  • 2/3 cup extra virgin olive oil
  • 1 bunch celery & leaves
  • 2 large granny smith apples, peeled, quartered, cored, each quarter cut into 2 wedges, then thinly sliced crosswise into triangle
  • 3/4 cup walnuts, toasted, chopped

Green Apple And Celery Salad With Walnut And Mustard Vinaigrette


Author: Dividend

This Was A Very Crisp Refreshing Salad - I Found It To Be A Perfect Foil To The Traditional Heavy Thanksgiving Spread. And It Was So Simple To Make! I Did All The Prep Ahead Of Time, And Simply Tossed The Celery And Apple Peices Into Cold Water With Some Lemon Juice To Prevent Browning. I Would Definately Put This On The Menu For Next Year. [bon Appetit, November 2005]

Time: 20m

Yield: 8 serving(s)

Number Of Ingredients: 7

  • Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.
  • Trim celery leaves and chop enough to measure 1 cup. Thinly slice stalks on deep diagonal. Place celery pieces in bowl of cold water. (Vinaigrette, celery leaves, and celery pieces can be prepared 1 day ahead. Cover separately and refrigerate.).
  • Drain celery; pat dry with paper towels. Combine celery, celery leaves, apples, and walnuts in large bowl. Add vinaigrette and toss to coat. Season salad to taste with salt and pepper.
Nutrition Facts:

Calories 286.4, Fat 25.6, SaturatedFat 3.2, Sodium 121.7, Carbohydrate 14.9, Fiber 3, Sugar 10.6, Protein 2.5

  • For the cake:
  • Nonstick vegetable oil spray
  • 1/2 cup golden raisins (optional)
  • 3 tablespoons dark rum (optional)
  • 1 cup chopped walnuts
  • 1 pound carrots, peeled, coarsely grated
  • 1 cup buttermilk, room temperature
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon freshly grated nutmeg
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon baking soda
  • 4 large eggs, room temperature
  • 1 cup granulated sugar
  • 3/4 cup (packed) dark brown sugar
  • 2 teaspoons vanilla extract
  • 3/4 cup vegetable oil
  • For the frosting and assembly:
  • 12 ounces cream cheese, room temperature
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • Generous pinch of kosher salt
  • 4 cups powdered sugar
  • Candied Carrot Coins

Ba's Best Carrot Cake

Dessert , Vegetarian , Pescatarian , Peanut Free , Soy Free , Kosher , Walnut , Bon Appétit , Cream Cheese , Spring , Birthday , Spice , Carrot , Cake

Author: Claire Saffitz

This Is The Only Carrot Cake Recipe You'll Ever Need.

Yield: Serves 12

Number Of Ingredients: 26

  • Make the cake:
  • Preheat oven to 350°F. Lightly coat two 9"-diameter cake pans with nonstick spray. Line bottoms with parchment paper rounds; lightly coat rounds with nonstick spray. If using raisins and rum, heat together in a small saucepan over low just until warm, about 2 minutes. Remove from heat and let sit until liquid is absorbed and raisins are plump, 15-20 minutes.
  • Meanwhile, toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes; let cool. Combine carrots and buttermilk in a medium bowl.
  • Whisk flour, cinnamon, ginger, nutmeg, baking powder, salt, and baking soda in a large bowl. Using an electric mixer on high speed, beat eggs, granulated sugar, brown sugar, and vanilla extract until pale and thick, about 4 minutes. Reduce speed to medium-low and gradually stream in oil. Add dry ingredients in 3 additions, alternating with carrot mixture in 2 additions, beginning and ending with dry ingredients; mix until smooth. Fold in raisins, if using, and walnuts with a rubber spatula. Scrape batter into prepared pans.
  • Bake cakes, rotating pans halfway through, until a tester inserted into the center comes out clean, 35-45 minutes. Transfer pans to a wire rack and let cakes cool 10 minutes. Run a knife around sides of cakes and invert onto wire rack; remove parchment. Let cool completely.
  • Make the frosting:
  • Using an electric mixer on high speed, beat cream cheese and butter in a medium bowl until smooth, about 1 minute. Beat in vanilla extract and salt. Reduce speed to low and gradually mix in powdered sugar. Increase speed to high and beat frosting until light and fluffy, about 2 minutes.
  • Assemble the cake:
  • Place 1 cake, domed side down, on a platter. Spread 3/4 cup frosting evenly over top. Place remaining cake, domed side down, on top. Spread top and sides with 1 1/4 cups frosting and chill 30 minutes to let frosting set. Spread remaining frosting over top and sides, swirling decoratively. Top with Candied Carrot Coins, if desired.
Nutrition Facts:

  • 4 ounces semisweet chocolate, coarsely chopped (try a dark chocolate for a more intense chocolate flavor)
  • 1 cup granulated sugar
  • 1 3/4 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups coarsely chopped walnuts

Chocolate Walnut Biscotti


Author: Justcallmetoni

I Love Biscotti Of All Sorts, And This Recipe, Packed With Walnuts In A Double Chocolate Dough, Is Just Delicious. Adopted From Mean Chef In September 2006, I Have Left The Original Directions Intact, But Added My Comments And Notations In Parentheses. As Presented, This Yields About 30 Six Inch Long Cookies. If You Want Smaller Biscotti, Divide The Dough Into 3 Logs, And Reduce Your Baking Time Accordingly.

Time: 1h25m

Yield: 30 cookies

Number Of Ingredients: 9

  • Preheat oven to 300°F Line a large baking sheet with parchment paper (waxed paper will not work, it will smoke.).
  • In a food processor fitted with the metal blade, combine the chocolate and sugar and grind until the chocolate is very fine. Set aside.
  • In a bowl, sift together the flour, cocoa powder, baking soda and salt. Set aside.
  • In a mixing bowl combine the eggs and the vanilla. Beat at medium speed to blend.
  • Reduce the speed to low, add the chocolate and flour mixtures and mix until a stiff dough forms, adding the walnuts when about half mixed.
  • Transfer the dough to a floured surface and gather it together. Divide in half. Form each half into a log 12 inches long. (Give the logs plenty of space on both sides as the width of the logs doubles during baking.).
  • Carefully transfer the logs to the prepared baking sheet, spacing them evenly.
  • Pat to even up the shapes. Bake until almost firm to the touch, about 50 minutes. (I have found that 40 minutes was sufficient).
  • Let cool for 10 minutes. (Do not let it cool for longer as the logs will become brittle and more difficult to slice without breaking.).
  • Leave the oven set at 300°F.
  • Using a spatula, transfer the logs to a work surface. Using a serrated knife, cut on the diagonal into slices 1/2 to 3/4 inch thick. Return the slices cut side down to the baking sheet.
  • Bake for 25 minutes. (I baked mine 15 minutes and the biscotti were very crispy).
  • Turn the slices over and bake until crispy and dry, about 25 minutes longer. (Again, I found 15 minutes to be good).
  • Transfer the cookies to wire racks to cool.
  • Store in an airtight container at room temperature for up to 1 month.
Nutrition Facts:

Calories 138.8, Fat 8.4, SaturatedFat 2, Cholesterol 18.6, Sodium 70, Carbohydrate 15.2, Fiber 1.7, Sugar 7, Protein 3.4

  • 2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 6 tablespoons butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup walnuts, chopped
  • 3/4 cup semi-sweet chocolate chips

Double Chocolate Walnut Biscotti

Dessert , Cookies , Chocolate , Bake , Kid-Friendly , Gourmet , Walnut , Winter , Small Plates

Author: Skip Liston

Make And Share This Double Chocolate Walnut Biscotti Recipe From Food.com.

Time: 55m

Yield: 26-30 serving(s)

Number Of Ingredients: 8

  • Preheat oven to 350 deg.
  • Butter and flour large baking sheet.
  • In a bowl whisk together flour, cocoa powder and baking soda. In another bowl, with an electric mixer, beat together butter and sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in nuts and chips.
  • On prepared baking sheet, with floured hands, form dough into two slightly flattened logs, each 12 inches long and 2 inches wide.
  • Bake logs for 20 - 25 minutes or until slightly firm to the touch.
  • Cool biscotti for 5 minutes.
  • On a cutting board, cut biscotti diagonally into 3/4 inch slices.
  • Place biscotti cut side down on baking sheet and bake until crisp, about 10 minutes.
  • Cool biscotti on a rack.
Nutrition Facts:

Calories 150.2, Fat 7.7, SaturatedFat 3.1, Cholesterol 21.4, Sodium 78.5, Carbohydrate 19.7, Fiber 1.4, Sugar 10.5, Protein 2.7

  • For streusel
  • 1 cup all-purpose flour
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup walnuts
  • 3/4 stick (6 tablespoons) unsalted butter, cut into pieces and softened
  • 1 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • For cake batter
  • 1 stick (1/2 cup) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 pound plums (4 to 5 medium), sliced
  • confectioners' sugar for sifting over cake

Plum Streusel Coffeecake

Dessert , Breakfast , Bake , Fall , Vegetarian , Gourmet , Dairy , Food Processor , Walnut , Brunch , Cake , Mixer , Plum

With A Layer Of Sweet Ripe Plums Sandwiched Between The Cake And Crumb Topping, This Dessert Is The Perfect Thing For Summer Brunch.

Number Of Ingredients: 17

  • Preheat oven to 350°F. and butter and flour a 9-inch round or square baking pan at least 2 inches deep.
  • Make streusel:
  • In a food processor pulse together streusel ingredients until combined well and crumbly.
  • Make cake batter:
  • In a bowl with an electric mixer beat butter with sugar until light and fluffy and add eggs, 1 at a time, beating well after each addition, and vanilla. Sift in flour with baking powder and salt and beat until just combined.
  • Spread cake batter in pan, smoothing top, and arrange plum slices over it in slightly overlapping concentric circles. Sprinkle streusel over plum slices and bake cake in middle of oven 1 hour, or until a tester comes out clean. Coffeecake may be made 1 week ahead: Cool cake completely in pan on a rack and freeze, wrapped well in plastic wrap and foil. Reheat cake, unwrapped but not thawed, in a preheated 350°F. oven until heated through, 35 to 40 minutes. Cool cake slightly on a rack and sift confectioners' sugar over it. Serve coffeecake warm or at room temperature.
Nutrition Facts:

  • Topping
  • 1 1/4 cups old-fashioned oats
  • 1 cup plus 2 tablespoons firmly packed brown sugar
  • 3/4 cup all purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 3/4 cup walnuts, chopped
  • Filling
  • 4 pounds pippin or Granny Smith apples, peeled, cored, sliced
  • 1 1/2 cups golden or brown raisins
  • 1/2 cup sugar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon all purpose flour
  • 3/4 teaspoon ground cinnamon
  • Vanilla ice cream

Apple And Raisin Crisp

Dessert , Bake , Apple , Fall , Vegetarian , Pescatarian , Peanut Free , Soy Free , Kosher , Kid-Friendly , Fruit , Walnut , Bon Appétit , Small Plates , Nut , Back to School , Raisin

Yield: Serves 8

Number Of Ingredients: 16

  • Preheat oven to 375°F. Butter 9 x 13 1/2-inch glass baking dish.
  • For Topping:
  • Mix old-fashioned oats, brown sugar, all purpose flour, ground cinnamon and salt in large bowl. Add unsalted butter and rub into mixture until coarse crumbs form. Mix in chopped walnuts.
  • For Filling:
  • Combine sliced apples, raisins, sugar, fresh lemon juice, flour and ground cinnamon in large bowl. Mix well to blend. Transfer apple-raisin filling to prepared dish. Spread topping over. Bake until topping is golden brown, about 55 minutes. Serve crisp warm with scoops of vanilla ice cream.
Nutrition Facts:

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