RAVIOLI WITH SAGE-WALNUT BUTTER
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Combine the vinegar, honey and bay leaf in a small saucepan and boil over medium-high heat until syrupy, 4 to 5 minutes. Cover to keep warm.
- Add the ravioli to the boiling water and cook as the label directs. Meanwhile, melt the butter in a large skillet over medium heat, then add the sage and walnuts and cook until the nuts are toasted, about 3 minutes. Increase the heat to high, ladle in about 1 cup cooking water and bring to a boil. Cook until reduced by about half, 1 to 2 minutes.
- Drain the ravioli, reserving another 1/2 cup cooking water. Add the ravioli to the skillet and toss to coat, adding the reserved water as needed. Remove from the heat, toss with the parmesan and season with salt. Divide the ravioli among plates and drizzle with the balsamic syrup.
BLACK WALNUT BUTTER COOKIES
This part of the Show Me State has an abundance of black walnuts, so these cookies certainly represent my region of the country. I created this recipe after a lot of experimentation...my family thinks they're a hit!
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 dozen.
Number Of Ingredients 6
Steps:
- In a bowl, cream butter. Combine the flour, cornstarch and confectioners' sugar; add to butter and mix well. Stir in walnuts. , Roll into 3/4-in. balls. Place 1 in. apart on greased baking sheets. , Bake at 300° for 20-25 minutes or until set. Remove to wire racks to cool. Dust with additional confectioners' sugar.
Nutrition Facts : Calories 70 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 39mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
GRILLED SIRLOIN STEAKS WITH BLUE CHEESE-WALNUT BUTTER
Categories Garlic Low Carb Blue Cheese Steak Walnut Summer Bon Appétit
Yield Serves 6
Number Of Ingredients 9
Steps:
- Combine cheese, butter, parsley and 3/4 teaspoon rosemary in medium bowl. Stir to blend well. Mix in walnuts. Season to taste with salt and pepper. Transfer blue cheese butter to small bowl. (Blue cheese butter can be prepared 2 days ahead. Cover and refrigerate. Bring butter to room temperature before using.)
- Combine 1 tablespoon rosemary, garlic, salt and pepper in processor. Blend until mixture resembles coarse paste. Pat steaks dry. Place in large baking dish. Rub 2 teaspoons of garlic paste on each side of each steak. Cover and let stand 1 hour at room temperature.
- Prepare barbecue (medium-high heat). Grill steaks to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to platter and let stand 5 minutes. Cut each steak into 3 equal portions. Top each portion with a spoonful of blue cheese butter and serve.
WALNUT APPLE CAKE WITH BUTTER SAUCE
Loaded with tart apples and crunchy walnuts, this cake is fun to take to potlucks or family gatherings. The sweet buttery sauce tops off pieces just right.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12-16 servings.
Number Of Ingredients 16
Steps:
- In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg; gradually add to the creamed mixture. Stir in apples and walnuts. Spoon into a greased 13x9-in. baking pan. Bake at 325° for 45-50 minutes or until a toothpick inserted in the center comes out clean. In a saucepan, combine sugar, butter and cream; mix well. Cook over low heat until heated through. Remove from the heat; stir in extract. Serve warm with the cake.
Nutrition Facts :
CANDIED WALNUT BUTTER SALAD
Steps:
- Preheat oven to 375 degrees F.
- Line a large cookie sheet with foil and spray with nonstick spray. In a 10-inch skillet over medium heat, add 6 tablespoons sugar and orange-tangerine juice. Bring to a simmer, and then add walnuts. Cook until sugar is absorbed and mixture starts to caramelize around walnuts, stirring constantly, about 2 minutes.
- In a small bowl, mix cinnamon and remaining 3 tablespoons sugar. Toss walnuts in cinnamon-sugar. Place walnuts in single layer on prepared cookie sheet. Bake until walnuts appear crystallized and toasted, about 8 minutes. Set aside
- Place 4 to 6 dry lettuce leaves on each plate. Randomly place orange segments, onion slices, and walnuts on top of each lettuce bed. Drizzle 2 tablespoons of dressing on top of each salad and serve.
BANANA-WALNUT-COCONUT QUICK BREAD WITH BROWN BUTTER GLAZE
Spread a quick brown butter icing over this loaf of banana-nut bread loaded with coconut.
Provided by Food Network Kitchen
Time 2h45m
Yield 1 regular loaf or 3 mini loaves
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with butter and set aside.
- Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the coconut and walnuts and toss together. Set aside.
- Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the mashed bananas. Fold this mixture into the flour mixture until just incorporated.
- Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the large and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
- When the bread is cool, cook the butter in a small saucepan over low heat until brown; keep warm.
- Put the confectioners' sugar and milk in a small bowl and whisk in the brown butter until smooth.
- Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.
WALNUT BUTTER
If you get tired of store-bought peanut butter and almond butter, why not make your own walnut butter? It's so easy! Mollie Katzen adds a little cinnamon and honey! It's best to refrigerate since there are no preservatives.
Provided by FLKeysJen
Categories Lunch/Snacks
Time 15m
Yield 1/2 cup, 8 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees.
- Spread nuts in one layer on a baking sheet. Toast until fragrant and lightly colored, about 10 minutes. Stir about halfway through the baking time.
- Add nuts to a food processor, discarding any dried skin and dust. Add the salt and chop the nuts finely. With the motor running, drizzle in the oil. Whirl until the nuts are ground into butter, stopping to scrape down the sides two or three times.
Nutrition Facts : Calories 110.6, Fat 11.2, SaturatedFat 1.1, Sodium 145.6, Carbohydrate 2, Fiber 1, Sugar 0.4, Protein 2.2
BUTTER WALNUT COOKIES
This is a recipe I came across a while back, and really enjoyed. Unfortunately I never wrote down how many it made, so I'm not able to tell you this detail. If you make them and find out before I make them again, please let me know how many it makes! :) Thanks! Enjoy
Provided by love4culinary
Categories Dessert
Time 25m
Yield 4 batches
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- In a mixing bowl, beat your butter, sugar, egg, vanilla, and salt until light and fluffy.
- In another bowl combine flour and finely ground walnuts.
- Little by little add flour mixture to butter mixture; mix until thoroughly combined.
- Cover your dough and refrigerate it for at least 1 hour.
- Take a quarter of your dough at a time out of your refrigerator, and roll it out to a quarter inch thickness.
- With a lightly floured glass rim, or any other desired shape you wish to use, and cut your cookies out and place on an parchment lined cookie sheet and bake in preheated oven for 8-10 minutes until they are just lightly browned.
- Remove the tray from the oven and immediately remove the cookies to a wire rack to cool completely.
HEALTHY DATE & WALNUT FRUIT LOAF (NO BUTTER/OIL/EGG)
A wholesome and healthy recipe that does not need butter, oil or eggs! The coffee-soaked dates are a bonus! The dates and apples make this loaf moist, while the nuts add a little crunch at the same time. I like it so much because its moist, delicious and is low fat! I couldn't stop at 1 slice! If you don't like the idea of coffee-flavoured dates, you can soak the dates in 1 cup of hot water with 1 tablespoon of maple syrup. Please try this healthy recipe, enjoy! :)
Provided by Lovebaking
Categories Quick Breads
Time 1h20m
Yield 12 slices, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
- In a large bowl, combine Ingredients A and soak for 15 minutes.
- In another bowl, combine Ingredients B and mix well.
- In a separate bowl, sieve flour and baking soda. Ensure baking soda is not lumpy. Add in soft brown sugar. Mix well and put aside.
- Add Ingredients B to Ingredients A. Mix well.
- Then add Ingredients C and mix well.
- Pour batter into the prepared loaf pan. Bake in preheated oven for 50 - 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Let the loaf cool in the tin for at least 5 minutes, then turn out onto a cooling rack to cool completely.
Nutrition Facts : Calories 447.7, Fat 17.1, SaturatedFat 1.7, Sodium 215.9, Carbohydrate 70.6, Fiber 7.1, Sugar 33.2, Protein 8.9
BACON WALNUT BREAD WITH HONEY BUTTER
My savory walnut bread filled with bacon bits and blue cheese dressing is complemented by the sweetness of honey-flavored butter. Cut yourself a thick slice, slather on the butter and enjoy!-Pam Ivbuls, Omaha, Nebraska
Provided by Taste of Home
Time 1h5m
Yield 1 loaf (16 slices) and 3/4 cup honey butter.
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. In a large bowl, whisk the first 5 ingredients. In another bowl, whisk cream, salad dressing, eggs and honey until blended. Add to flour mixture; stir just until moistened. Fold in walnuts and bacon bits. , Transfer to a greased and floured 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool in pan 10 minutes before removing to wire rack to cool completely., In a small bowl, beat honey butter ingredients. Serve with bread.
Nutrition Facts : Calories 296 calories, Fat 23g fat (9g saturated fat), Cholesterol 65mg cholesterol, Sodium 350mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 1g fiber), Protein 6g protein.
GINGER-PEAR SORBET IN SPICED BROWN BUTTER AND WALNUT TUILE CUPS
Provided by Abigail Johnson Dodge
Categories Liqueur Food Processor Ice Cream Machine Ginger Dessert Christmas Low Fat High Fiber Frozen Dessert Pear Walnut Winter Christmas Eve Butter Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 11
Steps:
- Combine 3 cups water, sugar, ginger, and lemon peel in large skillet. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to mediumlow. Add pears to skillet; place parchment paper round atop pears, then cover with lid and simmer until pears are tender when pierced with small sharp knife, 10 to 15 minutes. Remove skillet from heat; uncover and cool pears completely in poaching liquid in skillet. Transfer mixture to bowl. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
- Remove lemon peel strips and 3 ginger slices from poaching liquid and discard. Using slotted spoon, transfer pears and remaining ginger slices to food processor. Add pinch of salt and process until smooth. Transfer pear puree to large measuring cup; add 1 1/2 cups poaching liquid (reserve remaining poaching liquid). Stir pear eau-de-vie into pear mixture. Transfer pear mixture to ice cream maker and process according to manufacturer's instructions. Transfer pear sorbet to freezer container. Cover and freeze until firm. DO AHEAD: Sorbet can be made up to 3 days ahead. Keep frozen.
- Boil remaining poaching liquid in small saucepan until syrup is reduced to 1/2 cup, about 8 minutes. Carefully strain pear syrup into small bowl and cool. DO AHEAD Syrup can be made 3 days ahead. Cover and refrigerate. Place 2 small scoops or 1 large scoop of sorbet in each of 10 Spiced Brown Butter and Walnut Tuile Cups. Spoon small amount of pear syrup over each. Garnish with raspberries and serve.
WALNUT BUTTER CRUNCH
Maybe it's the extra butter that makes this lip-smacking crunch so delectable. It takes a long time to make, but my family and friends insist it's worth every minute!
Provided by Taste of Home
Categories Desserts
Time 35m
Yield About 2-1/2 pounds.
Number Of Ingredients 8
Steps:
- Grease a 15x10x1-in. pan with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine the sugar, water and corn syrup. Bring to a boil over medium heat, stirring constantly. Cube remaining butter; add to sugar mixture. Cook until a candy thermometer reads 300° (hard-crack stage). Stir in walnuts. Immediately spread into prepared pan. Cool., In a microwave, melt chocolate chips; stir until smooth. Drizzle or spread over candy. Sprinkle with finely chopped walnuts. Break into pieces.
Nutrition Facts :
WALNUT CRANBERRY BUTTER
"This cranberry butter is wonderful on warm bread or biscuits," recommends Corky Huffsmith of Indio, California. "Be sure to use real butter and margarine-the low-fat products have a higher water content that doesn't give the same results."
Provided by Taste of Home
Time 20m
Yield 1-1/3 cups.
Number Of Ingredients 5
Steps:
- In a small bowl, beat the butter, brown sugar and honey until fluffy, about 5 minutes. Add cranberries and walnuts; beat 5 minutes longer or until butter turns pink., Transfer to a sheet of plastic wrap; roll into a log. Refrigerate until chilled. Unwrap and slice or place on a butter dish.
Nutrition Facts : Calories 76 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 67mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
WALNUT BUTTER SPREAD
This healthy alternative spread will have you making more of your own homemade spreads in just minutes. It's so simple and you know exactly what's going into it. -Bryan Kennedy, Kaneohe, Hawaii
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 2/3 cup.
Number Of Ingredients 7
Steps:
- Place walnuts, orange peel, pepper and salt in a food processor; cover and process until creamy. Spread on toast, with preserves and Brie if desired.
Nutrition Facts : Fat preserves and cheese), Cholesterol 26g fat (2g saturated fat), Sodium 0 cholesterol, Carbohydrate 60mg sodium, Fiber 6g carbohydrate (1g sugars, Protein 3g fiber)
ORANGE-WALNUT BUTTER COOKIES
Elegant orange flavored cookies.
Provided by Laria Tabul
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F. Grease cookie sheet.
- Beat butter until smooth. Add sugar and mix until fluffy. Mix in orange concentrate, orange peel and vanilla.
- Add flour and mix until dough comes together.
- Form 1 rounded tablespoon of dough into a ball. Place on prepared cookie sheet and flatten to a 2-inch round. Repeat with the remaining dough. Press 1 walnut half firmly onto each round.
- Bake about 12 minutes or until cookies just begin to brown. Remove to a rack and cool.
Nutrition Facts : Calories 200.8 calories, Carbohydrate 25.3 g, Cholesterol 20.3 mg, Fat 10.4 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 5.1 g, Sodium 253.1 mg, Sugar 13.2 g
RAISIN WALNUT BUTTER TART SQUARES
If you love butter tarts, these squares have all of the same sweet gooey goodness but without the worry of overfilling your shells.
Provided by GameDayGourmet
Categories Desserts Pies Tarts Butter Tart Recipes
Time 1h35m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
- Whisk 1 1/3 cups flour and white sugar together in a bowl; cut in 1/2 cup butter with a pastry blender until mixture resembles coarse crumbs. Press flour mixture evenly into bottom of prepared pan.
- Bake in the preheated oven until light golden, about 10 minutes; remove base from oven to cool slightly, leaving oven on, about 5 minutes. Sprinkle base evenly with raisins and walnuts.
- Beat eggs well in a bowl with an electric mixer; beat in brown sugar until creamy, about 2 minutes. Beat 1/4 cup butter, vinegar, 1 tablespoon flour, and vanilla extract into sugar mixture just until combined; pour over base, covering raisins and nuts.
- Bake in the preheated oven until bubbly, about 30 minutes. Allow to cool completely, about 30 minutes; cut into squares.
Nutrition Facts : Calories 247.8 calories, Carbohydrate 34.3 g, Cholesterol 46.1 mg, Fat 11.8 g, Fiber 0.9 g, Protein 2.9 g, SaturatedFat 5.9 g, Sodium 76.3 mg, Sugar 23.8 g
PRUNE PLUM AND WALNUT BUTTER CAKE
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with 1 tablespoon of the butter and dust it with 1 tablespoon of the flour.
- Toss the plums with 2 tablespoons of the sugar and the brandy; set aside.
- Cream the remaining 8 tablespoons butter in a large bowl with 1 cup of the sugar, lemon zest, and vanilla until light and fluffy. Sift the remaining 1 cup flour, baking powder, and salt together and beat into the creamed butter.
- In a separate bowl, beat the eggs until they start to foam. Do not over beat, or the cake will be tough. Add the eggs and ground walnuts to the flour and butter mixture. Mix well.
- Scrape the batter into the prepared pan. Arrange the plums on top in rings. Sprinkle with any remaining brandy-sugar syrup and the remaining 2 tablespoons sugar.
- Bake for 1 hour, or until the cake is golden brown on top and a toothpick inserted into the cake (not the plums) comes out clean. Let cool for 10 minutes before removing the sides of the springform pan and serving. Garnish with a dusting of confectioners' sugar.
BUTTER LETTUCE SALAD WITH RASPBERRY-WALNUT VINAIGRETTE
Make and share this Butter Lettuce Salad With Raspberry-Walnut Vinaigrette recipe from Food.com.
Provided by ratherbeswimmin
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a blender or food processor, combine the jam, vinegar, oil, and salt and pepper to taste; blend until smooth.
- In a big bowl, combine the lettuce, walnuts, and onion.
- Add the dressing and toss gently to combine.
- Divide among salad plates and garnish with fresh raspberries.
Nutrition Facts : Calories 213.4, Fat 20.2, SaturatedFat 1.9, Sodium 4.1, Carbohydrate 8, Fiber 2.2, Sugar 4, Protein 2.3
WALNUT PEANUT BUTTER FUDGE
My family loves fudge so I make a batch often. It also makes a great gift during the holiday season.-Robin Hazzard, Howes Cave, New York
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3-1/4 pounds.
Number Of Ingredients 9
Steps:
- Line a 9-in. square pan with foil and grease the foil with 1 tablespoon butter; set aside. In a heavy saucepan, combine the sugar, evaporated milk, salt and 4 tablespoons butter. Cook and stir over medium heat until mixture comes to a rapid boil. Boil for 8 minutes or until a candy thermometer reads 226°, stirring constantly. Remove from the heat. Add peanut butter chips; stir until mixture is smooth. Pour into prepared pan. Refrigerate for 30 minutes. , Meanwhile, in a heavy saucepan, combine brown sugar, corn syrup and remaining butter. Cook and stir until smooth. Bring to a boil over medium heat. Remove from the heat. Stir in confectioners' sugar until smooth. , Spread evenly over peanut butter layer in pan. Sprinkle with walnuts; press down lightly. Refrigerate for 2 hours or until firm. Using foil, lift fudge out of pan. Cut into 1-in. squares. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 87 calories, Fat 4g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 54mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
MAPLE WALNUT BUTTER
My father has been putting this on his pancakes, waffles, and French toast since my parents got married almost 32 years ago! (Mom always had ways of spoiling us!)...Thanks to Dad, now all the men in our family (brothers, in laws, and husbands) do the same! Mom has made this with all kinds of nuts, but walnut is Dad's favorite. Give it a try;)
Provided by JamesDeansGirl
Categories Spreads
Time 15m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Place the walnuts in the workbowl of a food processor; cover and process until the nuts are ground and begin to form a paste.
- Add the butter, maple syrup, and cinnamon; cover and process until smooth and well blended, stopping the motor and scraping down the sides of the bowl once or twice.
- Store the butter in a covered container in the refrigerator; bring to room temperature before serving.
- This will keep for at least 1 week.
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