Top Rated Walnut Recipes
Chef Jonathan Mailo at BLT Prime pours turkey consommé over cranberry-walnut chutney and stuffing croutons to make a fantastic soup with Thanksgiving leftovers.
Marinate grilled watermelon in a homemade dressing made of balsamic vinegar, lemon juice and rosemary. This perfect-for-summer dish can be topped with parsley and toasted walnuts for added flavor. Recipe courtesy of Mccormick
This pie is a novel take on two tried and true holiday desserts: pecan pie and cheesecake. A layer of smooth cream cheese is a perfect complement to the walnuts' satisfyingly sweet, nutty crunch.Recipe courtesy of McCormick.
Stuffed with nuts, sweet cranberries, and warming ginger, these baked apples are the healthiest slow-cooker dessert.This recipe is courtesy of Joy of Kosher.
Are you looking for a coffeecake recipe that is Paleo and gluten-free? Oh, and delicious… Here you go: My pear and apple coffeecake with walnut topping. Enjoy.Click here to see more recipes on Cindy's Table.
Classic pumpkin pie gets a new twist with a crunchy walnut streusel topping. The perfec easy recipe that starts with a store-bought pie crust!Recipe courtesy of California Walnuts.
Made in one bowl, these simple meringue-style cookies are a dream for serving at Passover, or to any gluten-free friends.This recipe is courtesy of Epicurious.
This nutty, refreshing, and healthy cucumber salad recipe is spruced up with fresh cilantro and a pinch of cayenne. Feel free to play around with the nuts and herbs used in this dressing, substituting in pine nuts or almonds and herbs like basil or mint.
I like to use Cortland or Macoun apples for this particular pie, but any tart apple will do. This pie rarely lasts more than a day after being baked and everybite is worth it!You can make this pie using store bought pie dough, pre-baked pie shells or just use this recipe and make your own perfect pie crust!
Muffins have always been one of my favorite breakfasts, especially in the fall. Packing them with good-for-you ingredients makes the indulgence a little less guilty as well. These are great for energy and for keeping you alert and focused!Click here to see 9 Cinnamon Recipes
The benefits of walnuts, which are a nutrient-dense food, were among the first approved qualified health claims by the U.S. Food and Drug Administration for a whole food for their positive effect on heart health. In addition to offering a range of wellness benefits, walnuts are great partners in the kitchen – they truly are the hardest working nut!
These microwavable zucchini- and walnut-based brownies take out a lot of unnecessary (and unhealthy) sugar. They’re simple, tasty, and perfect to split with your Valentine.This recipe is provided by Alexandra Miller, RDN, LDN, Corporate Dietitian at Medifast, Inc.
Preheat oven to 350°. Butter a 13x9x2" metal or glass baking dish sprinkle bottom evenly with 3 Tbsp. raw sugar. Set aside.
Pulse walnuts in a food processor until coarsely chopped. Set 2 cups aside. Add all-purpose flour to processor and pulse until walnuts are very finely ground, 1–2 minutes. Add almond flour pulse to blend. Set aside.
Using an electric mixer, beat 1 cup butter and granulated sugar in a large bowl until light and fluffy, 2–3 minutes. Add eggs, cream, yogurt, and salt. Scrape in seeds from vanilla bean (reserve bean for another use). Beat until well combined, 1–2 minutes. Add ground-walnut mixture and beat just to blend. Gently fold in chopped walnuts, being careful not to overmix. Pour batter into prepared dish smooth top. Sprinkle with remaining 3 Tbsp. raw sugar.
Bake until cooked through and a tester inserted into center comes out clean, 50–55 minutes. Let cool in pan on a wire rack. Serve with whipped cream. DO AHEAD: Can be made 3 days ahead. Cover and chill. Cake is best served cold.
Pistachio and ham salad
Pistachio and ham salad. Photograph: Yuki Sugiura for the Guardian
This is based on a traditional Armenian recipe of pistachios, soured cream and shredded chicken breasts. Chopped ham with salted pistachios gives more exciting results.
175g halloumi, washed and cut into 1cm cubes
4 small eating apples, cored and cut into 1cm cubes
500g cooked ham, cut into 1cm pieces (or cooked chicken breast, shredded)
250g celery, cut into ½ cm slices
2 spring onions, including green heads, cut into ½ cm pieces
175g shelled pistachios
Juice of 1 lemon
1 tsp salt
½ tsp cayenne pepper
1 tsp turmeric
For the dressing
2 tsp Dijon mustard
2 tbsp lemon juice
4 tbsp parsley, chopped
4 tbsp chives, chopped
4 tbsp fresh tarragon, chopped
1 In a large bowl, toss together the halloumi, apples, ham, celery, spring onions and pistachios.
2 To make the dressing, whisk the yoghurt and mayonnaise until well blended. Add the mustard, lemon juice and herbs, then mix well.
3 Pour the yoghurt mayonnaise over the salad, together with the lemon juice, salt and cayenne pepper. Mix well then place in the refrigerator and allow to chill for around an hour.
4 Garnish with the turmeric and serve.
The Yoghurt Cookbook by Arto Der Haroutunian (Grub Street). Order a copy for £11.99 with free UK p&p (save £3) from guardianbookshop.co.uk or call 0330 333 6846.
If you love this recipe.
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Walnut Tea Sandwich Recipe
Walnut Tea Sandwich Recipe – So easy to make and so delicious. Tea sandwiches are a quintessential finger food for luncheons and tea parties. Entertain in style and delight your family and friends at your next tea party with this very unusual and sandwich. Serve up this tiny, yet filling, Walnut Tea Sandwich with some hot or iced tea and a few other sweet treats at your next tea party.
Please check out my American High Tea or Afternoon Tea Menu (with recipes) which includes these delicious Cucumber Mint Tea Sandwich.
- 1 1/2 (8-ounce) packages cream cheese, room temperature
- 1/2 cup walnuts, toasted and then ground
- 2 tablespoons parsley, fresh and finely-minced
- 1 tablespoon green bell pepper, finely-minced
- 1 tablespoon onion, finely-minced
- 1 teaspoon lemon juice, freshly-squeezed
- 1/4 teaspoon nutmeg, freshly-grated (or more to taste)
- Salt and white pepper to taste
- 24 slices white bread (best-quality)*
- 1/2 cup unsalted butter, room temperature
In a large bowl, combine cream cheese, walnuts, parsley, and bell pepper. Add onion, lemon juice, nutmeg, salt, and pepper stir until well blended.
Spread one side of each piece of bread lightly with butter. Top the buttered side of 12 slices of bread with some of the cream cheese mixture and top with the remaining bread slices, buttered side down.
Carefully cut the crusts from each sandwich with a long, sharp knife. Cut the sandwiches in half diagonally and then cut in half again. If desired, decorative shapes can be made with cookie cutters.
Yields 12 whole sandwiches or 24 halves or 48 fourths.
Making Sandwiches Ahead of Time:
If you need to make tea sandwiches in advance and need to keep them from drying out, cover them loosely with a sheet of wax paper and then place a damp kitchen towel over the wax paper (never place a damp towel directly on top of the bread because the sandwiches will become soggy). Refrigerate.
When ready to serve, remove from refrigerator. Uncover sandwiches just before serving.
* Choose the best-quality white or wheat bread as possible. Never serve end slices. Freezing the bread before cutting and then spreading makes for easier handling.
Cranberry Muffins with Walnut Crumb Topping
Preheat the oven to 425°. Lightly grease the cups and top of a 12-cup nonstick muffin pan.
In a pie plate, toast the walnuts for 5 minutes, or until browned and fragrant cool. In a large bowl, mix the flour with the granulated and light brown sugars, baking powder and salt. Stir in the butter, then add the walnuts and pinch the topping mixture into clumps.
In a medium bowl, mix the flour with 1/2 cup of sugar, baking powder, baking soda and salt. In another bowl, mix the yogurt with the egg and butter stir in the dry ingredients. Toss the cranberries with the remaining 1 1/2 tablespoons of sugar and fold into the muffin batter.
Spoon the batter into the muffin cups and cover with the crumb topping. Gently press the topping onto the muffins so it adheres. Bake for 20 minutes, or until the muffins are golden and a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer to a rack set over a baking sheet.
In a medium bowl, mix the confectioners' sugar with the water until smooth and barely runny. Drizzle the glaze over the warm muffins and let it set. Serve the muffins warm or at room temperature.
Orahnjača Recept – Walnut Roll Recipe
Here is how to make Croatian walnut roll. This easy to make recipe comes from a Croatian reader who lives in Canada. Thanks so much.
For the Dough
- 1 cup of warm milk
- 1 packet of vanilla sugar (or two teaspoons of vanilla essence)
- 1 tablespoon dry yeast
- 1 large egg
- 1 teaspoon salt
- 1/2 cup white sugar
- 1/2 cup melted butter
- Zest of 1 lemon
- 1 teaspoon rum, dark
- 3.5 cups all-purpose flour
- 1 teaspoon warm butter
For the Filling
- 2.5 cups walnuts, ground
- 1 cup milk
- 2 tablespoons honey
- 2 tablespoons plum jam
- 1/2 a cup raisins (optional)
- Zest of a lemon
- 3/4 cup white sugar
- 1 teaspoon cinnamon, ground
- 1 tablespoon rum, dark
- 2 tablespoons butter, melted
- In a large mixing bowl place warm milk, vanilla sugar, and the dry yeast. Let it activate (should take around 10 minutes)
- Then to that mixture, add 1 egg, salt, white sugar, melted butter, lemon zest, rum and mix all ingredients with an electric mixer for 30 seconds
- Add 1.5 cups of flour and beat for two minutes at medium speed with a paddle beater, then change to a dough hook and slowly add more flour spoon-by-spoon until it pulls away from the bowl. It should take around an extra 2 cups of flour, but if you need less do not add it all
- Shape the dough into a ball, and place it into a bowl, and then massage the surface with warm butter. Cover with plastic wrap a let it rise for 1 to 1.5 hours. It should double in size
- In a saucepan warm the milk, then add the walnuts, honey, plum jam, raisins (optional) and the lemon zest and mix
- Add the sugar and cinnamon, and cook on low for approx 10 minutes until the milk is incorporated into walnuts. Watch that the milk does not burn! The mixture should be thick like porridge
- Remove from the heat. Add in the rum and butter and mix
- Place in a bowl and cool in the fridge. It&rsquos easier to spread if it&rsquos cool so this step is a must!
Get Ready To Roll
- Knockdown the dough, which has risen, cut in equal halves &ndash either use a baking scale or eyeball it if you have the skills
- Roll out each piece to 20 inches (50 cm) by 14 inches (35 cm)
Note: The dough will fight you back as it is very elastic, so be patient
Get Ready To Assemble The Walnut Roll
- Remove the filling mixture from the fridge and separate it into two equal halves. Spread one half of the filling, onto one piece of the rolled out dough. Leave 1 inch (2.5 cm) on 3 sides and two inches (5 cm) on the back seam
- Roll into a sausage roll, and on the last two inches (5 cm) use a pastry brush and apply an egg yolk wash to seal it. Then transfer it to a well-greased (or lined with paper) 9 x 13 inch (23 x 33 cm) pan
- Repeat the same process for the second roll
- Poke both rolls all over with a toothpick, then glaze with an egg wash
- Leave uncovered, and allow it to rise for one hour for it to double in size
- Bake uncovered at 300°F (150°C) for 20 minutes, then bake for an extra 40 minutes covered with aluminum foil (covering the rolls prevents the tops from burning)
- You&rsquoll know the rolls will be done when you hear a hollow sound as you tap the top of them
- Allow the walnut roll to cool slightly in the pan for 20 minutes
- Then, remove from pan, dust with icing sugar and serve warm
Note: You can freeze the rolls if you wrap them individually, tight in cling wrap and then again with aluminum foil
More Tasty Croatian Recipes
Hey, I am SJ. This is my family. We travel & write about food, accomm & the best things to do in the Balkans. We live in Croatia, and are always exploring the region. About us..
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Editor's Note: Instead of ordering delivery, get cooking with this recipe for Walnut Shrimp! This easy seafood dinner recipe is tasty and flavorful and can be prepared in about as much time as it would take you to order it from your favorite restaurant. This recipe includes a generous portion of shrimp and doesn't hold back when it comes to flavor. If you're tired of serving the same few recipes for dinner again and again, then shake things up in a big way with this shrimp recipe. If you'd like to add a second Chinese dish to your dinner menu, then consider taking a look at the authors' recipe for Sizzling Garlic Pork.
This recipe includes a generous portion of shrimp and doesn't hold back when it comes to flavor. If you're tired of serving the same few recipes for dinner again and again, then shake things up in a big way with this shrimp recipe. If you'd like to add a second Chinese dish to your dinner menu, then consider taking a look at the authors' recipe for Sizzling Garlic Pork.
This is a popular dish made in Hong Kong, where chefs often use mayonnaise in banquet dishes. You may omit the walnuts if you prefer.
Recipe: My Food Bag's best ever sausie rolls with walnut salad
Heat oil in large fry-pan on medium-high heat. Cook onion and carrot with salt for 3-4 minutes, until starting to soften.
Add to a large bowl with apple, pork and breadcrumbs. Mix well and reserve pan.
3. Assemble sausage rolls
Roll out pastry and cut in half lengthways. Divide filling into two and shape into long sausages along centre of the pastry.
Roll up pastry to form two long sausage rolls.
Cut each roll into 6 even sized pieces and place on a lined oven tray, seam side down.
4. Bake sausage rolls
Brush milk over sausage rolls.
Bake for 18-22 minutes, or until pastry is puffed and golden and pork is cooked through.
5. Prep vinaigrette
Heat a large, dry fry-pan on medium heat.
Toast walnuts, stirring often for 2-3 minutes, until golden and fragrant. Transfer to a medium bowl and reserve pan.
Add remaining vinaigrette ingredients to bowl, whisk and season to taste with salt and pepper. Set aside for serving.
6. Prep salad
Prep lettuce, cucumber and tomato and set aside in a large bowl. Just before, serving toss with vinaigrette.
Preheat the oven to 180C/160C Fan/Gas 4. Lightly butter two loose-bottomed 18cm/7in sandwich tins and line the bases with baking paper.
Put the butter, sugar, eggs, flour, baking powder, walnuts and coffee essence in a large mixing bowl and beat together (using an electric hand whisk if you have one) until well combined and smooth.
Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon.
Bake for 20–25 minutes, or until an inserted skewer comes out clean. Leave the cakes to cool in the tins for 5 minutes, then run a small palette knife or rounded butter knife around the edge of the tins and carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely.
For the filling and topping, beat the butter and gradually add the icing sugar. Add the milk and coffee essence and beat until smooth.
Choose the cake with the best top, then put the other cake top-down onto a serving plate and spread with half the coffee icing. Sandwich together with the other half. Ice the top of the cake and decorate with the walnut pieces to serve.