Cheese Ball
2 (8-ounce each) packages cream cheese, softened
2 cups shredded sharp cheddar cheese
1 1/4 tablespoon chopped pimento
1 tablespoon minced onion
1 tablespoon minced green pepper
2 teaspoons Worcestershire sauce
1 teaspoon fresh lemon juice
2 cups finely chopped walnuts
• Combine all ingredients together and mix well.
• Shape into 1 large ball or 2 small balls.
• Roll in the finely chopped nuts.
• Wrap tightly in plastic wrap and chill for 2 to 3 hours, removing from refrigerator 1/2 hour before serving.
• Serve with a variety of crackers and cut up vegetables.
Serves 10.
Stuffed Celery
1 bunch of stalk celery
1 (8-ounce) package cream cheese, softened
2 tablespoons sour cream
1/4 cup finely chopped walnuts
25 pimento stuffed green olives, chopped
1/2 teaspoon Tabasco sauce
• Separate and wash celery stalks; dry well.
• Cut stalks into 1 to 1 1/2-inch lengths.
• Mix the cream cheese and sour cream together.
• Stir in the walnuts, chopped olives and Tabasco sauce.
• Spread filling onto the celery pieces.
• Place on a serving dish, cover and chill well before serving.
Yield: 30.
HUMMINGBIRD CAKE 3
3 c. all-purpose flour
2 c. sugar
1 tsp. salt
1 tsp. soda
1 tsp. cinnamon
3 eggs, beaten
1 1/2 c. salad oil
1 1/2 tsp. vanilla
1 (8 oz.) can crushed pineapple,
undrained
2 c. pecans (or walnuts), divided
2 c. chopped bananas
Combine dry ingredients in large bowl; add eggs and salad oil, stirring until moistened. Do not beat. Stir in vanilla, pineapple, 1 cup nuts and bananas. Spoon batter into 3 well-greased pans, well floured or use wax paper to line the pans. Bake at 350 degrees for 25 to 30 minutes until cake tests done. Cool in pans 10 minutes before removing. Spread on frosting and sprinkle with nutmeats. –CREAM CHEESE FROSTING:–
2 (8 oz.) pkgs. cream cheese, softened
1 c. margarine, softened
2 (16 oz.) pkgs. powdered sugar
2 tsp. vanilla
Beat until light and fluffy. Makes enough for 3 layer cake. Cool cake completely before putting frosting on.
PUMPKIN CHEESECAKE
–CRUST:–
3/4 c. graham cracker crumbs
3 tbsp. melted butter
1 tsp. cinnamon
2 tbsp. firmly packed brown sugar
3 tbsp. chopped pecans (opt.)
–FILLING:–
4 (8 oz.) cream cheese
1/4 c. sugar or firmly packed brown
sugar
3 eggs
2 tbsp. flour
1 (30 oz.) can pumpkin pie mix
1/4 c. chopped pecans or walnuts
Preheat oven to 325 degrees. Grease 9 inch spring form pan or spray with non-stick spray. Combine crust ingredients and line sides and bottom of pan. Beat cream cheese in a large bowl until fluffy. Gradually add sugar. Add eggs, one at a time, beating well after each addition. Gradually add flour and pumpkin pie mix and blend well. Stir in nuts. Pour into crust-lined pan. Bake 1 hour and 45 minutes or until center feels firm when touched. Cool in pan on wire rack. Brush top with maple syrup. Cool completely. NOTE: To substitute canned pumpkin for pumpkin pie mix, use 1 (1 pound) can pumpkin, increase sugar to 1 1/2 cups, use 5 eggs instead of 3, 1/4 cup flour instead of 2 tablespoons and add 2 teaspoons pumpkin pie spice.
UGLY DUCKLING CAKE
1 pkg. Duncan Hines yellow cake mix
1 pkg. Jello lemon instant pudding
1 (16 oz.) can fruit cocktail
1 c. Angel Flake coconut
4 eggs
1/4 c. Mazola oil
1/2 c. brown sugar
1/2 c. walnuts, chopped
Blend cake mix and instant lemon filling together with mixer. Add fruit cocktail, coconut and oil, then beat eggs until foamy and add to cake mixture. Pour into 13 x 9 inch greased cake pan. Sprinkle 1/2 cup light brown sugar and 1/2 cup chopped walnuts over batter. Bake at 350 degrees for 45 minutes. –FROSTING:–
1/2 c. butter or oleo
1/2 c. granulated sugar
1/2 c. evaporated milk
Mix oleo, granulated sugar and evaporated milk. Boil for 2 minutes. Stir in 1 1/2 cups coconut. Pour on top of cake (when cooled).
PUMPKIN TEA BREAD
* 1/2 c. oil
* 1/2 c. sugar
* 1/2 c. brown sugar
* 2 beaten eggs
* 1 c. canned pumpkin
* 1 1/2 c. sifted flour
* 1/2 tsp. salt
* 1/2 tsp. cinnamon
* 1/2 tsp. nutmeg
* 1 tsp. soda
* 1 c. chopped walnuts
Blend oil and two sugars. Stir in beaten eggs and pumpkin. Sift dry ingredients together. Add and then stir in nuts. Pour batter into greased and floured 1 lb. 10 oz. coffee can. Place can in Crock Pot. Cover top of can with 6-8 paper towels; place lid on top. Bake on high 2 1/2 - 3 1/2 hours. No fair peeking until last hour.
PUDDING CAKE
1 cup Flour
1/2 cup Sugar
1/2 cup Coarsely chopped pecans, or walnuts
1/4 cup Unsweetened cocoa
2 teaspoons Baking powder
1/2 teaspoon Salt
1/2 cup Milk
1/4 cup Oil
1 teaspoon Vanilla extract
1 cup Boiling water
1/2 cup Chocolate syrup
Whipped cream or ice cream
Mix together first 6 ingredients in 6-cup mold. Stir in milk, oil and vanilla. Mix boiling water and chocolate syrup. Pour over batter . Place small trivet or band from canning jar in bottom of cooker , add 2 cups warm water . Place mold in cooker and cover with 4 layers of paper towels. Cover cooker and cook on high 3 to 4 hours. Serve warm with cream.
BARBECUED MEATBALLS I
* 1 to 2 lbs. ground beef
* 2 tsp. Worcestershire sauce
* 2/3 c. evaporated milk
* 1 envelope dry onion soup mix
Sauce:
* 2 c. ketchup
* 1 c. brown sugar, packed
* 1 tbsp. Worcestershire sauce
Mix beef, 2 teaspoons Worcestershire sauce, evaporated milk and soup mix. Shape into balls the size of walnuts. Broil 4 inches from broiler for 12 minutes or until done. Turn if necessary to keep from burning. Mix sauce ingredients and boil 10 minutes. Pour over meatballs in slow cooker/Crock Pot turned on low.
2 pounds of ground beef makes about 50 meatballs.
APRICOT NUT BREAD
* 3/4 cup dried apricots
* 1 cup flour
* 2 tsp baking powder
* 1/4 tsp baking soda
* 1/2 tsp salt
* 1/2 cup sugar
* 3/4 cup milk
* 1 egg, slightly beaten
* 1 Tbsp grated orange peel
* 1 Tbsp vegetable oil
* 1/2 cup whole wheat flour
* 1 cup coarsely chopped walnuts
Place the apricots on a chopping block. Sprinkle 1 T flour over them. Dip a knife into the flour and chop the apricots finely. Flour the knife often to keep the cut up fruit from sticking together. Sift the remaining flour, baking powder, baking soda, salt and sugar into a large bowl. Combine the milk, egg, orange peel, and oil. Stir the flour mixture and the whole wheat flour. Fold in the cut up apricots, any flour left on the cutting block and the walnuts. Pour into a well greased, floured baking unit. Cover and place on a rack in the slow cooker, but prop the lid open a fraction with a toothpick or a twist of foil to let excess steam escape.
Cook on High for 4 to 6 hours. Cool on a rack for 10 minutes. Serve warm or cold.
Makes 4 to 6 servings.
Now before you all ask what a baking unit is (I wondered as I sat and typed this in), I looked it up in the front of the bread section. She says that some manufacturers are making units for slow cookers, but if you don’t have one, a 2 pound coffee can works. Pyrex muffin cups also work. Also 1, 1 1/2 and 2 quart molds work.
DO NOT LIFT THE LID WHILE BAKING THIS BREAD.
APPLE PUDDING CAKE
* 2 cups sugar
* 1 cup vegetable oil
* 2 eggs
* 2 teaspoons vanilla
* 2 cups flour
* 1 teaspoon baking soda
* 1 teaspoon nutmeg
* 2 cups unpeeled apple, finely chopped
* 1 cup chopped nuts (walnuts or pecans)
Beat sugar, oil, eggs, and vanilla. Add apple with dry ingredients and mix well. Spray a two pound tin can with cooking spray or grease and flour it well. Pour batter into can, filling no more than 2/3 full. Place can in Crock Pot. Do not add water. Cover but leave cover ajar so steam can escape. Cook on high 3 1/2 to 4 hours. Don’t peek before the last hour of baking. Cake is done when top is set. Let stand in can a few minutes before tipping pudding out on a plate. Serve half-rounds plain, with whipped topping, or a pudding sauce.
Yuletide Ring
Ingredients
—FOR THE OUTER LAYER—
2 oz butter, or vegan margarine
1 each onion, chopped
3 1/2 oz button mushrooms
1 teaspoon mixed herbs
2 each tomatoes, fresh or canned
5 oz soft wholewheat breadcrumbs
5 oz cashew nuts, grated
5 oz walnuts, grated
1 tablespoon marmite
2 tablespoon soy sauce
1 salt
1 pepper, freshly ground
—FOR THE ALMOND & LEMON LAYER—
2 oz butter or vegan margarine
1 each onion, chopped
8 oz blanched almonds
4 oz soft white breadcrumbs
2 each lemons
—FOR THE MUSHROOM pate—
1 pound button mushrooms
1 oz butter
3 oz soft breadcrumbs
1 butter; for greasing tin
—GARNISH—
1 lemon and tomato slices
1 parsley sprigs
Directions:
First thoroughly grease a 22-23 cm (9 to 9-1/2 inch) ring mould, 1.2 liter (2 pint) capacity with butter.
Since the basis of both nut mixtures is fried onion, you can melt the butter for both of them in a large saucepan, add both the onions and fry for 10 minutes until tender but not browned. Put half the mixture into a bowl on one side. To complete the dark/outer mixture, add the mushrooms and mixed herbs to the pan. Skin the tomatoes, if you’re using fresh ones, chop and add to the saucepan, or just mash in the canned ones, without any juice. Let this mixture cook until all the liquid has gone, then remove from the heat and stir in all the remaining ingredients, and 50 ml (2 fl oz) of the water, to make a medium-soft mixture.
To complete the almond and lemon layer, grind the almonds and add to the other lot of fried onion, along with the crumbs and 200 ml (7 fl oz) water, and flavour with lemon rind and juice. If you like a really lemony mixture use the grated rind and juice of 1-1/2 lemons; if that is too much for your taste, adjust the amount accordingly, and perhaps add a tablespoonful or two more water. The mixture should be quite soft but not sloppy.
To make the mushroom pate, wash the mushrooms and chop the roughly. Melt the butter in a large saucepan, add the mushrooms and fry them, without a lid on the pan - they will soon make a great deal of liquid. Continue to cook them, uncovered, until all the liquid has gone - this may take as long as 30 minutes. Then liquidize with the breadcrumbs and season with salt and pepper.
Set the oven to 375 F.
To assemble the ring, first press the dark nut mixture into the tin, to cover the base and all the way up the sides to within about 5 mm (1/4 inch) of the top (leave this clear to allow the mixture to rise a bit as it cooks). Next, put in the white mixture, over the dark one, to cover it. Add the mushroom pate to fill the ring. When it is all in, gently press the top so that it is level, about 5 mm (1/4 inch) below the top. Cover with a piece of greased foil.
When you are ready to bake the ring, put it into the oven and bake for 1-1/4 to 1-1/2 hours, or until the ring feels firm to the touch and a skewer inserted into the middle comes out clean. Let it stand for 2-3 minutes, then loosen the edges, put a large round plate on top of it, and turn it upside down; hopefully it will come out in one piece. Fill the centre with stuffing balls, decorate the top with slices of tomato, lemon and parsley, and serve immediately.
Sugar Walnuts
1 1/2 cups sugar
1/2 cup water
1/4 cup honey
1 dash salt
3 cups walnuts
Combine sugar, water, honey and salt in saucepan. Boil to soft ball stage. Remove from fire. Add walnuts, stir until creamy, then spread on wax paper. Store in tight jar or box. You may add flavoring if you want.
Cocktail Beer Ball
2 pounds ground chuck
1 cup catsup
1 cup beer
4 tablespoons worcestershire sauce
4 tablespoons vinegar
3 tablespoons sugar
Form meat into balls the size of small walnuts. Brown well; pour off all grease and drain. Combine all other ingredients to make sauce and bring to a boil. Add meat balls to sauce, reduce heat and simmer two hours. Serve hot in chafing dish or serve as a main dish over rice.
Chinese Chicken
Cut a fat chicken into pieces at the joints; season with all kinds of condiments; then put in a deep saucepan. Add some chopped ham, a few sliced bamboo sprouts, 1 chopped onion and a handful of walnuts. Cover with hot water and let stew slowly until tender. Add some Chinese sauce and parsley. Serve with shredded pineapple.
Preparing a Fruit Cake
Are you the fruit cake in your family? Before you raise your eyebrow, I would suggest you read on to know what I mean.
The fruit cake has tantalized the world for centuries. When you take a lip smacking bite, you will experience the taste of culture and valued traditions. The fruit cake which I would love to offer you will be an ideal one, with a high content of fruits and nuts in proportion to the batter. You will taste the rich content of French cherries, almonds, California nuts, pineapple, orange peel and lemon. To make it more mouthwatering how about a dash of brand and liquor added to it?hmmm, expensive and irresistible, isn’t it?
If you want to go for a stronger aroma and sharper flavor, then relish the darker version of the fruit cake. The dark fruit cake contains prunes, dates, cherries, walnuts, brown sugar and molasses.
If you love the subtle taste, then you can go for the light fruit cake. The delicate taste is attributed to the presence of granulated sugar, golden raisins, pineapple, apricots and light corn syrup. Read more
LIGHT CHICKEN SALAD
3/4 c. light mayonnaise
1/2 tsp. ginger
1/2 tsp. salt
3 c. cooked chicken
1 1/2 c. red seedless grapes
1 c. sliced celery
1/3 c. sliced green onion
1/2 c. broken walnuts
Combine mayonnaise, ginger and salt. Stir in chicken, grapes, celery, green onion and walnuts. Makes 5 1/2 cups. Serve on lettuce leaf.
Divinity
2 1/2 cups sugar
1/2 cup light corn syrup
1/2 cup water
1/4 tsp salt
2 egg whites
1 tsp vanilla
1 cup coarsely chopped pecans or walnuts (optional)
Mix together first 4 ingredients in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to boil. Reduce heat; cook without stirring until temperature reaches 248 degrees, or until small amount of mixture forms a firm ball in cold water that does not flatten on removal. Just before temperature reaches 248 degrees, beat egg whites in large bowl until stiff but not dry. Beating constantly, on high speed, slowly pour about 1/2 of hot syrup over egg whites. Then cook remaining syrup to 272 degrees or until small amount separates into threads that are hard but not brittle when dropped into cold water. Beatings constantly, pour hot syrup slowly over first mixture. Continue beating until mixture begins to lose its gloss and a small amount of mixture holds soft peak when dropped from spoon. Mix in vanilla and nuts. Drop by teaspoonfuls onto waxed paper. It makes about 1 1/2 pounds or 48 pieces.
Easy Banana Nut Bread
1/2 c Butter
1 c Sugar
2 Eggs
4 sm Bananas, mashed
3/4 ts Baking soda
1/2 ts Salt
1 1/2 c Flour
3/4 c Chopped walnuts
Cream butter and sugar until fluffy; add eggs one at a time beating well after each addition. Stir in bananas.
Add dry ingredients and mix well. Pour into bread pan, bake at 350F for 30-35 minutes.
Ben & Jerry’s Giant Chocolate Chip Cookies
1/2 cup Butter, room temperature
1/4 cup Granulated sugar
1/3 cup Brown sugar
1 Large egg
1/2 teas Vanilla extract
1 cup (+ 2 teas) All Purpose Flour
1/2 teas Salt
1/2 teas Baking Soda
1 cup Semisweet Chocolate Chips
1/2 cup Coarsely Chopped Walnuts
1. Preheat the oven to 350F.
2. Beat the butter and both sugars in a large mixing bowl until light and fluffy. Add the egg and vanilla extract and mix well.
3. Mix the flour, salt, and baking soda in another bowl. Add the dry ingredients to the batter and mix until well blended. Stir in the chocolate chips and walnuts.
4. Drop the dough by small scoops 2 to 3 inches apart on an ungreased cookie sheet. Flatten each scoop with the back of a spoon to about 3 inches in diameter.
5. Bake until the centers are still slightly soft to the touch, 11 to 14 minutes. Let cool on the cookie sheet for 5 minutes, then transfer to racks to cool completely.
Makes 12 to 15 cookies.
Chocolate Truffles
½ Cup unsalted butter
2 1/3 C confectioner’s sugar
½ C cocoa
1/4 cup heavy or whipping cream 1 1/2 teaspoon vanilla
Centers: pecan, walnuts, whole almonds or after-dinner mints
Coatings: coconut, crushed nuts,confectioners sugar
Makes about 3 dozen truffles
Cream butter in large mixer bowl. Combine 2 1/2 cups confectioners’ sugar and the cocoa; add alternately with cream and vanilla to butter. Blend well. Chill until firm. Shape small amount of mixture around desired center; roll into 1 inch balls. Drop into desired coating and turn until well covered. Chill until firm.
Yuletide Ring
Ingredients
—FOR THE OUTER LAYER—
2 oz butter, or vegan margarine
1 each onion, chopped
3 1/2 oz button mushrooms
1 teaspoon mixed herbs
2 each tomatoes, fresh or canned
5 oz soft wholewheat breadcrumbs
5 oz cashew nuts, grated
5 oz walnuts, grated
1 tablespoon marmite
2 tablespoon soy sauce
1 salt
1 pepper, freshly ground
—FOR THE ALMOND & LEMON LAYER—
2 oz butter or vegan margarine
1 each onion, chopped
8 oz blanched almonds
4 oz soft white breadcrumbs
2 each lemons
—FOR THE MUSHROOM pate—
1 pound button mushrooms
1 oz butter
3 oz soft breadcrumbs
1 butter; for greasing tin
—GARNISH—
1 lemon and tomato slices
1 parsley sprigs
Directions:
First thoroughly grease a 22-23 cm (9 to 9-1/2 inch) ring mould, 1.2 liter (2 pint) capacity with butter.
Since the basis of both nut mixtures is fried onion, you can melt the butter for both of them in a large saucepan, add both the onions and fry for 10 minutes until tender but not browned. Put half the mixture into a bowl on one side. To complete the dark/outer mixture, add the mushrooms and mixed herbs to the pan. Skin the tomatoes, if you’re using fresh ones, chop and add to the saucepan, or just mash in the canned ones, without any juice. Let this mixture cook until all the liquid has gone, then remove from the heat and stir in all the remaining ingredients, and 50 ml (2 fl oz) of the water, to make a medium-soft mixture.
To complete the almond and lemon layer, grind the almonds and add to the other lot of fried onion, along with the crumbs and 200 ml (7 fl oz) water, and flavour with lemon rind and juice. If you like a really lemony mixture use the grated rind and juice of 1-1/2 lemons; if that is too much for your taste, adjust the amount accordingly, and perhaps add a tablespoonful or two more water. The mixture should be quite soft but not sloppy.
To make the mushroom pate, wash the mushrooms and chop the roughly. Melt the butter in a large saucepan, add the mushrooms and fry them, without a lid on the pan - they will soon make a great deal of liquid. Continue to cook them, uncovered, until all the liquid has gone - this may take as long as 30 minutes. Then liquidize with the breadcrumbs and season with salt and pepper.
Set the oven to 375 F.
To assemble the ring, first press the dark nut mixture into the tin, to cover the base and all the way up the sides to within about 5 mm (1/4 inch) of the top (leave this clear to allow the mixture to rise a bit as it cooks). Next, put in the white mixture, over the dark one, to cover it. Add the mushroom pate to fill the ring. When it is all in, gently press the top so that it is level, about 5 mm (1/4 inch) below the top. Cover with a piece of greased foil.
When you are ready to bake the ring, put it into the oven and bake for 1-1/4 to 1-1/2 hours, or until the ring feels firm to the touch and a skewer inserted into the middle comes out clean. Let it stand for 2-3 minutes, then loosen the edges, put a large round plate on top of it, and turn it upside down; hopefully it will come out in one piece. Fill the centre with stuffing balls, decorate the top with slices of tomato, lemon and parsley, and serve immediately.