9 ways to use walnuts
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Pumpkin-Walnut Baked French Toast with Maple-Coffee Syrup
Start your day off right with this scrumptious pumpkin-walnut french toast breakfast!
Prep: 25 minutes Chill: 2 hours to 24 hours Bake: 25 minutes to 30 minutes at 350° F Cook: 5 minutes
French Toast Ingredients:
Nonstick cooking spray
6 cups cubed and dried reduced calorie wheat bread (8 ounces)
1 1/2 cups fat-free milk
1 1/4 cups refrigerated or frozen egg product, thawed, or 3 eggs, lightly beaten
3/4 cup canned pumpkin
1/4 cup packed brown sugar*
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup chopped walnuts, toasted
Maple-Coffee Syrup Ingredients:
2 tablespoons granulated sugar*
1 tablespoon cornstarch
2/3 cup water
1 teaspoon instant coffee crystals
1/3 cup reduced-calorie maple-flavor syrup
1/2 teaspoon vanilla
Banana slices, fresh raspberries, and/or fresh blueberries (optional)
French Toast Directions:
1. Coat a 3-quart rectangular baking dish with cooking spray. Arrange the dried bread cubes in the prepared baking dish.
2. In a large bowl whisk together milk, eggs, pumpkin, brown sugar, cinnamon and nutmeg until smooth. Gradually pour egg mixture over bread; press lightly with the back of a large spoon to moisten bread. Sprinkle walnuts evenly over bread. Cover and chill for 2 to 24 hours.
3. Preheat oven to 350°F. Bake, uncovered, for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Let stand for 10 minutes before serving.
Maple-Coffee Syrup Directions:
4. In a small saucepan combine sugar and cornstarch. Whisk in water. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from the heat and stir in instant coffee crystals, syrup and vanilla.
5. Cut French toast and divide among serving plates. If desired, garnish with banana slices. Drizzle with warm syrup; serve warm.
*Sugar substitutes: We do not recommend using sugar substitutes for this recipe.
Number of Servings: 8
Nutrition Facts (per serving) : 257 cal., 10 g total fat (1 g sat. fat), 1 mg chol., 230 mg sodium, 31 g carb., 5 g fiber, 19 g sugar, 12 g pro.
Daily Values: 85% vit. A, 2% vit. C, 15% calcium, 14% iron
Exchanges: 1 Starch, 1 Other Carb, 1.5 Lean Meat, 1.5 Fat
Carb Choice: 2Date Published: February 13, 2015Date Updated: February 13, 2015
Toasted Walnut-Plum Conserve
Here's an easy appetizer that also tastes amazing! Pop an 8-ounce round of Brie in a 325°F oven for about 10 minutes, and top it with this conserve and a handful of toasted nuts.
Prep: 30 minutes Cook: 25 minutes Process: 10 minutes
1 3/4 to 2 pounds purple plums, pitted and finely chopped (5 cups)
1 cup water
3 tablespoons lemon juice
3 cups sugar
1 cup finely chopped pitted dried plums (prunes)
1 1/2 cups chopped toasted walnuts
1. In a 4- to 6-quart heavy pot combine fresh plums, the water, and lemon juice. Using a potato masher, lightly crush plums. Bring to boiling; reduce heat. Simmer, covered, about 5 minutes or until plums are tender, stirring occasionally. Stir in sugar and dried plums.
2. Return to boiling, stirring to dissolve sugar; reduce heat. Simmer, uncovered, about 20 minutes or until mixture is thickened, stirring occasionally. Remove from heat. Stir in walnuts.*
3. Ladle hot conserve into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
4. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 6 half-pints.
*Tip: If you prefer, sprinkle the conserve with the toasted walnuts at serving time instead of stirring them in before processing.
Number of Servings: 48
Serving Size: 2.0 tablespoons
Yield: 6 half-pints
Nutrition Facts (per serving) : 89 cal., 2 g total fat (0 g sat. fat), 0 mg chol., 0 mg sodium, 17 g carb., 1 g fiber, 16 g sugar, 1 g pro.
Daily Values: 2% vit. A, 3% vit. C, 1% calcium, 1% ironDate Published: February 13, 2015Date Updated: February 13, 2015
Walnuts are a great addition to any snack. According to the California Walnut Board, Walnuts are high in antioxidants and contain essential omega-3 fatty acids.
One ounce of walnuts provides 4 grams of protein, 2 grams of fiber and 44 mg of magnesium.
Combine walnuts with some popcorn and cranberries, or with a piece of fruit and cheese for a filling, healthy snack.Date Published: February 13, 2015Date Updated: February 13, 2015
Chocolate Walnut Torte
Adding walnuts to this decadent dessert adds to its visual appearance and gives it a little extra crunch.
Prep: 15 minutes Bake: 1 hour 5 minutes at 350° F Microwave: 1 minute
1 cup flour
1/4 teaspoon salt
1/4 teaspoon baking soda
8 ounces semisweet chocolate
3/4 cup ( 1 1/2 sticks) unsalted butter, softened
1 cup sugar
1 teaspoon vanilla extract
1/2 cup buttermilk
1 cup chopped toasted walnuts
4 ounces semisweet chocolate, chopped
1/2 cup heavy cream
1. Heat oven to 350° F. Coat an 8-inch cake pan with nonstick cooking spray. Line bottom with waxed paper; spray paper.
2. In small bowl, whisk together flour, salt and baking soda; set aside.
3. Microwave chocolate and butter in a medium-size microwave-safe bowl for 1 minute, stirring halfway through; microwave another 15 seconds if necessary and stir until smooth. Whisk in sugar and vanilla, then stir in eggs, buttermilk and 2/3 cup of the walnuts until well blended. Stir in flour mixture until just combined.
4. Pour batter into prepared pan. Bake at 350 degrees F. for 60 to 65 minutes or until a toothpick inserted in the center tests clean. Remove to a wire rack and cool in pan 5 minutes, then invert pan onto wire rack and cool completely. Remove and discard wax paper.
5. Place chocolate in small bowl. Heat cream in a saucepan over medium heat until just simmering. Pour over chocolate. Let stand 4 minutes to melt; stir until smooth.
6. Place cake on wire rack over baking sheet. Pour glaze over cake; use spatula to smooth over top and sides. Pat remaining 1/3 cup walnuts around top. When glaze is firm, remove cake to a platter and serve.
Number of Servings: 16
Nutrition Facts (per serving) : 332 cal., 24 g total fat (12 g sat. fat), 73 mg chol., 80 mg sodium, 29 g carb., 2 g fiber, 4 g pro.Date Published: February 13, 2015Date Updated: February 13, 2015
Best Basic Chocolate Chip Cookies
Walnuts are a great addition to any basic cookie recipe!
Prep: 25 minutes Cook: 8 minutes at 375° F
1/2 cup shortening
1/2 cup butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
2 3/4 cups all-purpose flour
1 12-ounce package (2 cups) semisweet chocolate pieces or miniature candy-coated semisweet chocolate pieces
1 1/2 cups chopped walnuts, pecans, or hazelnuts (filberts) (optional)
1. Preheat oven to 375° F. In a large mixing bowl beat the shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, granulated sugar, baking soda, and salt. Beat mixture until combined, scraping sides of bowl occasionally. Beat in the eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Stir in chocolate pieces and, if desired, nuts.
2. Drop dough by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake 8 to 10 minutes or until edges are lightly browned; cookie centers may seem a little underbaked at this point, but they will set up while standing. Let stand on the cookie sheet for 2 minutes. Transfer cookies to a wire rack and let cool. Makes about 60 cookies.
Make Ahead Tip: Bake and cool cookies completely. In an airtight or freezer container, arrange cookies in a single layer; cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close container easily. Seal, label, and freeze up to 1 month.
Yield: about 60 cookies
Nutrition Facts (per serving) : 93 cal., 5 g total fat (1 g sat. fat), 11 mg chol., 29 mg sodium, 12 g carb., 0 g fiber, 1 g pro.
Daily Values: 1% vit. A, 0% vit. C, 0% calcium, 3% ironDate Published: February 13, 2015Date Updated: February 13, 2015
Oat-Walnut Granola and Yogurt
This oat-walnut granola mix is great for breakfast or a snack!
Prep: 15 minutes Bake: 30 minutes to 35 minutes at 325° F
Nonstick cooking spray
2 cups regular rolled oats
1 cup bran cereal flakes
3/4 cup puffed kamut cereal or puffed wheat cereal
1/3 cup chopped walnuts
1/3 cup sugar-free or light pancake syrup
2 tablespoons canola oil
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
5 cups plain low-fat yogurt
1. Preheat oven to 325° F. Lightly coat a 15x10x1-inch baking pan with cooking spray; set aside. In a large bowl stir together oats, bran flakes, puffed kamut, and walnuts. In a small bowl combine syrup, oil, cinnamon, and salt. Pour over oat mixture, tossing just until coated.
2. Spread oat mixture evenly in prepared pan. Bake, uncovered, for 30 to 35 minutes or until oats are lightly browned, stirring twice. Remove from oven. Immediately turn out onto a large piece of foil and cool completely.
3. For each serving, spoon 1/2 cup yogurt into a dish. Top with 1/3 cup granola. To store granola, place it in an airtight container and store at room temperature for up to 2 weeks. Makes 10 (1/3 cup granola and 1/2 cup yogurt each) servings.
Number of Servings: 10
Serving Size: 1/3 cup granola and 1/2 cup yogurt
Nutrition Facts (per serving) : 269 cal., 9 g total fat (2 g sat. fat), 7 mg chol., 157 mg sodium, 35 g carb., 4 g fiber, 10 g sugar, 13 g pro.
Daily Values: 3% vit. A, 15% vit. C, 25% calcium, 23% iron
Exchanges: 0.5 Milk, 1.5 Starch, 1.5 FatDate Published: February 13, 2015Date Updated: February 13, 2015
Perfect to pair with your favorite hot beverage.
Prep: 20 minutes Bake: 50 minutes plus cooling at 350° F
1 cup walnuts
1 teaspoon anise seeds
3 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs
1 cup sugar
1/2 cup butter or margarine, melted
1/4 cup vegetable oil
1 teaspoon grated lemon peel
2 tablespoons fresh lemon juice
1. Heat oven to 350° F with one rack positioned in center and one directly below. Toast walnuts and anise seeds just until golden, 4 to 5 minutes. Cool and chop together on a cutting board.
2. In a large bowl, whisk together flour, baking powder, and salt. In a separate bowl whisk together remaining ingredients until smooth. Stir egg mixture into flour mixture, then stir in nuts and anise seeds. (Dough will be soft, that is okay.) Divide dough in half. Lightly grease a large cookie sheet. With lightly floured hands, shape dough on prepared sheet into two 14x2-1/2-inch logs, slightly rounded in the center. Bake on center rack until firm to the touch, 30 minutes. Let cool 20 minutes. Leave oven on.
3. Transfer logs to a cutting board. With a serrated knife, gently cut logs on an angle into 1/2-inch-thick slices. Lay slices flat on 2 ungreased cookie sheets. Bake until biscotti are lightly browned around edges, 10 minutes. Flip biscotti over on cookie sheets, reversing positions when you put them back in the oven. Bake 10 minutes more. Transfer biscotti in wire racks to cool. Makes 3-1/2 dozen.
Yield: 3-1/2 dozen
Nutrition Facts (per serving) : 110 cal., 6 g total fat (2 g sat. fat), 21 mg chol., 84 mg sodium, 13 g carb., 1 g fiber, 2 g pro.Date Published: February 13, 2015Date Updated: February 13, 2015
Add walnuts to an all-time favorite dessert.
Prep: 10 minutes Bake: 35 minutes to 40 minutes at 325° F Cook: 1 minute
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/4 cups packed dark brown sugar
1 teaspoon vanilla extract
1 cup chopped walnuts
1 1-ounce square white chocolate
1. Heat oven to 325° F. Coat 8 x 8 x 2-inch baking pan with nonstick cooking spray.
2. Combine flour and salt in small bowl.
3. Beat butter and brown sugar in large bowl until smooth and creamy. Beat in egg and vanilla. Stir in flour mixture and chopped walnuts.
4. Evenly pat into prepared pan. Bake at 325° F for 35 to 40 minutes or until center is firm to the touch. Cool pan on wire rack.
5. Meanwhile, place white chocolate in small plastic food-storage bag. Leave top open. Microwave on high 30 seconds. Press chocolate to soften. If not melted, microwave another 30 seconds. Snip one corner of bag. Drizzle white chocolate on top. Cut into squares. Makes 16 squares.
Number of Servings: 16
Nutrition Facts (per serving) : 229 cal., 12 g total fat (5 g sat. fat), 29 mg chol., 86 mg sodium, 29 g carb., 1 g fiber, 3 g pro.Date Published: February 13, 2015Date Updated: February 13, 2015
- Limerock Orchards
You can use walnut oil as a substitue for traditional vegetable oils when baking or cooking, and as a salad dressing. Here is a Walnut Oil Champagne Vinaigrette dressing recipe from Limerock Orchards.Date Published: February 13, 2015Date Updated: February 13, 2015
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