Serves: 10

• Ingredients

1 1/4 cups oil
2 cups sugar
2 eggs beaten
3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla
3 large apples, grated
1 cup nuts, chopped

• preparation

Preheat oven to 350 degrees.
Grease and flour a large tube pan.
In a mixing bowl, mix first 3 ingredients well.
Add dry ingredients, then apples, nuts and vanilla.
Pour batter into prepared pan and bake for 1 hour and 15 minutes,
or until skewer inserted in center comes out clean.
Cool in pan on rack for 15 minutes.
Remove from pan and cool completely on rack.

Serves: 6

• Ingredients

For butter crunch:
1/2 cup butter, melted
2 teaspoons brown sugar
1/2 cup flour
1/2 cup chopped walnuts
For apple mixture:
6 apples
1 cup brown sugar
1 tablespoon flour
1 teaspoon cinnamon
1/4 cup melted butter

• preparation

Preheat oven to 400 degrees.
Butter crunch:
Combine ingredients of the butter crunch in a mixing bowl.
Spread one half over bottom of 8 by 8- inch baking pan.
Bake until light brown, about 15 minutes.
Apple mixture:
Peel, core and slice apples. In a large mixing bowl, combine apples,
brown sugar, flour, cinnamon and melted butter.
Spoon apple mixture over butter crunch .
Bake at 350 degrees until apples are cooked and tender.
Sprinkle remaining crunch on top. Bake to brown topping, about 10 minutes.
Serve at room temperature.

Serves: 12

• Ingredients

Topping:
1/3 cup packed brown sugar
3 tablespoons chopped pecans
1 1/2 tablespoons flour
1/2 teaspoon cinnamon
2 teaspoons butter
Cake:
2 cups chopped peeled apples
1/2 cup raisins
1 tablespoon sugar
1 teaspoon cinnamon
2/3 cup packed brown sugar
1/2 cup sugar
1/3 cup canola oil
3 eggs
1 tablespoon grated orange rind
2 teaspoons vanilla
1 2/3 cups flour
1 teaspoon baking soda
1/2 cup light sour cream
1/3 cup orange juice

• preparation

Preheat oven to 350 degrees.
Butter a 10-inch springform pan.
Topping:
Mix together brown sugar, pecans, flour and cinnamon; blend in butter.
Cake:
Mix together apples, raisins, 1 tablespoon sugar and cinnamon. Beat together brown sugar, sugar and oil. Add eggs, one at a time, beating well after each. Beat in orange rind and vanilla. Mix together flour, baking powder and soda. Mix together sour cream and orange juice. Add flour mixture and sour cream mixture alternately to egg mixture, mixing just until blended. Stir in half of apple mixture.
Spread batter into pan.
Top with remaining apple mixture and sprinkle with Topping. Bake for 45 to 50 minutes or until tester inserted in centre comes out clean. Let cool on wire rack. Cake can be frozen.

Serves: 6

For the recipe use challah bread, brioche or panetone.
You may assemble, cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking.

• Ingredients

3/4 cup (1½ sticks) unsalted butter, melted
1/2 cup sugar
2/3 cup packed brown sugar
2 cups pecan halves
6 cups cubed egg bread (brioche or challah (1­inch cubes)
3 Golden Delicious apples, peeled, cored, and chopped into ½­inch pieces
6 large eggs
2 cups whole milk
¼ cup maple syrup
1 tablespoon pure vanilla extract
2 teaspoons ground cinnamon

• preparation

1. Coat two 9­inch round (and at least 2½­inches deep) pie pans (OR a 9 by 13­ inch baking dish) with butter
or nonstick cooking spray.
2. In a medium bowl, mix melted butter, sugar, and brown sugar. Divide butter mixture between prepared
pans and tilt so that it evenly coats the bottom of each pan.
Arrange pecan halves in an attractive pattern
at the bottom of your pans. Cover and refrigerate pans until you're ready to assemble baked French toast.
3. Place bread and apple pieces in a large bowl. In a medium bowl, whisk together eggs, milk, syrup, vanilla,
and cinnamon. Pour egg mixture over bread mixture and stir until all bread and apples are coated.
4. Preheat oven to 350°F. Pour the bread and apple mixture over the pecan praline layer. Bake for 45 to 55
minutes or until golden and puffed. If you used pie pans, allow to rest for 5 minutes before turning out onto
serving platters.

Serves: 8

• Ingredients

6 phyllo sheets
1/2 cup melted butter
3 cups diced apples, peeled and cored
1/2 cup raisins
3 tablespoons dark rum
1/2 cup dry bread crumbs
2 ounces melted butter
2 tablespoons brown sugar
1/2 cup chopped walnuts
1 teaspoon cinnamon
1 tablespoon lemon juice
1 tablespoon melted butter
confectioners's sugar
vanilla ice cream

• preparation

Preheat oven to 400 degrees.
Brush phyllo leaves with melted butted.
Stack together to fit in a baking sheet.
Soak raisins in dark rum.
Brown dry bread crumbs with melted butter.
In a mixing bowl, combine apples, raisins, crumbs, brown sugar,
chopped walnuts, ground cinnamon, and lemon juice.
Mix ingredients well.
Spoon filling on the lower end of phyllo in a heap, lengthwise.
Roll strudel like a jelly roll. Brush top with 1 tablespoon melted butter.
Bake 40 to 45 minutes or until apples are soft.

Serves: 8

• Ingredients

1 pound phyllo dough
1/2 cup raisins
3 teaspoons dark rum
3 pounds granny smith apples
1 cup white sugar
1/2 cup light brown sugar
1 cup fine dry bread crumbs
1 stick (4 ounces)butter
1 cup chopped walnuts or pecans
1 teaspoon ground cinnamon
1 stick melted unsalted butter (to brush phyllo sheets)

• preparation

Preheat oven to 375 degrees.
Soak raisins in rum. Peel, core and slice apples.
Chop coarsely in food processor. Transfer to mixing bowl.
Combine with sugars.
Brown breadcrumbs in butter, and add to apples with raisins, and half of cinnamon.
Brush a phyllo sheet with butter. Sprinkle with cinnamon.
Cut into 4 strips about 41/2 inch wide.
Place 2 tablespoons of apple mixture on lower left corner.
Enclose phyllo in apple mixture.
Brush melted butter over phyllo. Continue with remaining phyllo and filling.
Bake 10 to 12 minutes or until apples are tender.

Serves: 12

• Ingredients

8 ounces clarified butter
18 phyllo leaves
2 cups finely chopped walnuts
1/2 cup sugar
1 teaspoon lemon juice
1/4 cup water
1/4 cup honey

• preparation

Preheat oven to 350 degrees. Select a baking pan the size of the phyllo leaves.
Spread 2 phyllo leaves over the bottom of pan. Brush with butter. Sprinkle with walnuts.
Repeat the same process with the remaining ingredients ending with filo leaves.
Cut the top with a sharp knife about 1/2 -inch deep to make 1 1/2 -inch squares or diamonds.
Bake for 40 minutes. In a saucepan combine, sugar, water, lemon juice and honey.
Boil for 5 minutes and pour over the whole surface of cut baklava.

Serves: 12

• Ingredients

2 1/4 cups cake flour
1 2/3 cups sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2/3 cup shortening
2/3 cup buttermilk
3 eggs
1 1/4 cups banana, mashed
2/3 cup walnuts, chopped

• preparation

Preheat oven to 350 degrees.
Grease and flour baking pans, one (13-inch by 9-inch by 2-inch) or two 9-inch, or 3 8-inch round layer pans.
Combine all ingredients in a mixing bowl. Beat 3 minutes scraping bowl occasionally.
Pour into pans. Bake 35 to 40 minutes.
If desired, frost with cream cheese frosting.

Serves: 8

• Ingredients

1 recipe never fail pie crust

3 large eggs
1/3 cup light brown sugar
1 cup maple syrup
1 teaspoon cider vinegar
1/2 teaspoon vanilla extract
3 teaspoons melted butter
1 cup black walnuts, chopped

• preparation

Preheat oven at 375 degrees. Roll out the dough over an 8 inch pie plate, trimming and crimping the edge. Chill dough.
FILLING:
In a mixing bowl, beat the eggs with brown sugar.
Stir in the maple syrup, vinegar, and melted butter. Spread the coarsely chopped black walnuts evenly on the bottom of the shell.
Pour the filling over them.
Bake pie for 35 minutes.
The center will not be completely set. It will set as pie cools.
Can be made one day in advance.

Serves: 6

• Ingredients

1/2 cup coarsely chopped walnuts
4 tablespoons low sodium soy sauce
2 skinless, boneless chicken breasts halves, thinly sliced crosswise
1 teaspoon honey
4 teaspoons oriental sesame oil
4 teaspoons minced fresh ginger
3 garlic cloves, minced
1 1/2 cups cooked short grain brown rice, cooled
2 cups shelled cooked edamame beans
2/3 cup chopped green onions

• preparation

Stir walnuts in nonstick skillet over medium heat until lightly toasted. Drizzle 2 tablespoons soy sauce over walnuts; stir until soy sauce coats walnuts. Cool.
Combine chicken, 2 tablespoons soy sauce and honey; toss to coat. Let stand 15 minutes.
Heat oil in large nonstick skillet over high heat. Add chicken and stir fry 2 minutes. Add ginger and garlic and stir fry 30 seconds. Add cooked rice and edamame; reduce heat to medium and stir fry until heated through. Season with salt and pepper. Divide rice mixture among plates.
Sprinkle with green onions and walnuts

Serves: 6

After combining the slaw with the dressing, be sure to let it stand for 15 minutes to slightly wilt the brussels sprouts.

• Ingredients

1/2 cup pecan halves
1 1/2 tsp. plus 1/4 cup olive oil
1/4 tsp. kosher salt, plus more, to taste
1 tsp. sugar
Pinch of cayenne pepper
2 lb. brussels sprouts, trimmed and fibrous stems removed
1 small head radicchio, quartered and cored
2 Tbs. cider vinegar
1 Tbs. fresh lemon juice
2 Tbs. whole-grain mustard
2 Tbs. maple syrup
1/4 cup olive oil
Freshly ground black pepper, to taste

• preparation

Preheat an oven to 350°F.

In a small bowl, combine the pecans, the 1 1/2 tsp. olive oil, the 1/4 tsp. salt, the sugar and cayenne and stir to coat evenly. Transfer to a baking sheet and toast in the oven until browned, 10 to 12 minutes. Let cool.

Bring large pot of water to boil. Add 2 teaspoons salt. Add brussels sprouts. Cook until crisp-tender about 5 minutes. Drain; rinse with cold water.
Using a food processor fitted with 1/8- to 1/4-inch slicing disk, slice brussels sprouts and radicchio. Transfer to a large bowl and stir to combine.

In a small bowl, whisk together the vinegar, lemon juice, mustard and maple syrup. Slowly whisk in the 1/4 cup olive oil and season with salt and black pepper.

Add half of the dressing to the brussels sprout-radicchio mixture and toss well to combine, adding more dressing as needed. Let stand for 15 minutes to slightly wilt the brussels sprouts. Top with the pecans and serve immediately.

Serves: 12

• Ingredients

1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoons cinnamon
1 14-ounce package butterscotch morsels
1 1/2 cups shortening
1 cup firmly packed brown sugar
1 egg
1/2 cup boiling water
1 teaspoon instant coffee
1/2 cup chopped pecans

• preparation

In small bowl, combine flour, baking powder, baking soda, salt, and cinnamon; set aside. In large bowl, combine shortening and sugar. Add egg and beat well. In measuring cup, combine boiling water and instant coffee. Gradually blend in flour mixture alternately with dissolved coffee. Stir in butterscotch morsels and 1/2 cup chopped nuts. Spread in greased and floured 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 30-35 minutes. Cool. Cut into 2 inch squares.

Serves: 12

At Seattle's High 5 Pie, owner Dani Cone makes these adorable, portable pies (she calls them "flipsides")

• Ingredients

4 cups all-purpose flour
4 teaspoons salt
2 teaspoons sugar
4 sticks unsalted butter (1 pound), cut into 1/2-inch dice and chilled
3/4 cup ice water

FILLING AND TOPPING
1 1/2 cups pecans (6 ounces)
2 cups sugar
6 tablespoons unsalted butter
1/2 cup heavy cream
2 teaspoons pure vanilla extract
Salt
1 cup corn syrup
5 large eggs, 1 egg beaten
1/4 cup turbinado sugar, for sprinkling

• preparation

In a large (preferably 12-cup) food processor, combine the flour, salt and sugar. Add the butter and pulse in 1-second bursts until the mixture resembles coarse meal. Drizzle the ice water over the dough and pulse in 1-second bursts until it just comes together. Turn the dough out onto a work surface, gather up any crumbs and pat into 2 disks. Wrap the disks in plastic and refrigerate until chilled, about 1 hour.

On a floured work surface, roll out 1 disk of the dough to a 16-inch square, a scant 1/4 inch thick. Using a small pot lid or plate (5 1/2 to 6 inches) as a template, cut out as many dough rounds as possible. Repeat with the second disk of dough. Reroll the scraps, chilling if necessary, for a total of 12 dough rounds. Transfer the pastry rounds to parchment paper–lined baking sheets and refrigerate until chilled, about 20 minutes.

Preheat the oven to 375°. Spread the pecans on a baking sheet and toast for about 8 minutes, until browned and fragrant. Let cool, then coarsely chop the nuts.
In a medium saucepan, combine 1 cup of the sugar with 1/2 cup of water. Cook over moderate heat, swirling the pan gently once the caramel begins to form, until the caramel is medium-amber, about 9 minutes. Remove from the heat and whisk in the butter, cream, 1 teaspoon of the vanilla extract and a pinch of salt. Transfer 1 cup of the caramel to a large bowl and let cool slightly. (Save any remaining caramel for later use.) Whisk the remaining 1 cup of sugar and 1 teaspoon of vanilla extract and the corn syrup into the caramel in the bowl. Whisk in the 4 unbeaten eggs until smooth. Add the pecans and a generous pinch of salt.
Spray a 9-by-13-inch baking pan with vegetable oil spray. Pour the pecan filling into the pan and bake for about 30 minutes, until set. Let cool slightly, then scrape the pecan filling into a bowl and gently stir to recombine.
Refrigerate until chilled, about 1 hour.

Working with one baking sheet at a time, brush the pastry surfaces lightly with some of the beaten egg. Scoop a scant 1/4 cup of the pecan filling onto each round and fold the pastry over to make a turnover. Press the edges to seal and crimp with the tines of a floured fork. Refrigerate the hand pies while you prepare the rest.
Brush the tops of the pies with the beaten egg and sprinkle with the turbinado sugar. Using a sharp knife, make a small slit in the top of each pie. Bake the pies in the middle and lower thirds of the oven for 40 minutes, until the pastry is golden brown; shift the pans halfway through baking. Let the pies cool on the baking sheets before serving.
MAKE AHEAD
The pies can be refrigerated for up to 4 days. Rewarm before serving.

Serves: 12

• Ingredients

4 eggs
1 cup light brown sugar
3/4 cup canola oil
1 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups carrot, shredded
1/2 cup crushed pineapple, drained
1/4 cup walnuts, chopped

• preparation

Preheat oven to 350 degrees F. In an electric mixer, beat eggs well. Add sugar, oil, flour, soda, salt, baking powder and cinnamon.
Add carrots, pineapple and nuts.
Pour into well greased 9 inch square pan.
Bake 40 45 minutes. Frost with a vanilla cream icing or a cream cheese frosting.

Serves: 4

• Ingredients

12 ounces cooked chicken
4 ounces diced celery
20 pieces pecans
1 diced shallot
2 hard cooked eggs, chopped
1 teaspoon lemon juice
1/2 cup mayonnaise
salt and white pepper to taste
8 leaves lettuce

• preparation

Dice chicken. Combine with celery, nuts, shallots,chopped hard cooked eggs, and lemon juice.
Fold in mayonnaise and season with salt and pepper. Serve on lettuce leaf.

Serves: 20

• Ingredients

1 cup shortening
1 cup brown sugar, firmly packed
1/2 cup white sugar
2 eggs
2 teaspoons vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups miniature semi-sweet chocolate chips
1 cup chopped walnuts (optional)

• preparation

Preheat oven to 375 degrees.
Cream shortening, brown sugar and white sugar. Beat in eggs and vanilla. Combine flour, baking soda and salt.
Gradually blend into creamed mixture. Stir in the chocolate chips and nuts (optional).
Drop from small spoon onto ungreased cookie sheet. Bake for 10 to 12 minutes.

Serves: 8

• Ingredients

1 9-inch pie crust, unbaked

3 large eggs
1 cup sugar
2 teaspoons sweet butter
1 cup dark corn syrup
1 teaspoons vanilla extract
1/4 cup Bourbon
1/2 cup semi sweet chocolate
1 cup whole pecans

• preparation

Preheat oven tot 375 degrees. In a large bowl, beat the eggs, sugar, melted butter, corn syrup, vanilla and bourbon until well combined. Strain.
Grate the chocolate into bits. Sprinkle over the bottom of unbaked pie crust. Cover with the pecans.
Pour mixture into pie shell.
Bake for 35 to 40 minutes.
Cool for an hour before serving.

Serves: 8

• Ingredients

1 cup (2 sticks) soft butter
3/4 cup white sugar
3/4 cup light brown sugar
1 teaspoon vanilla extract
2 eggs
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups semi sweet chocolate
1 cup chopped walnuts

• preparation

Preheat oven to 350 degrees.
Cream the butter, sugars and vanilla. Add eggs and beat until light. Combine flour, baking soda and salt. Fold in the above mixture. Stir in the chips and walnuts.
Line cookie sheet with brown paper. Using a small ice cream scoop, scoop out equal amount of cookie mix unto sheet.
Bake at 350 degrees for 15 to 20 minutes or until golden brown. Slide paper with cookies on a cool surface.
Another quick and efficient method is to pipe the cookies through a pastry bag without a tip in the end of bag.

Serves: 14

• Ingredients

For the pecan layer:
2 1/2 cups pecan pieces
1/2 cup sugar
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted

For the chocolate fudge layer
8 ounces semisweet chocolate, chopped
1 cup heavy cream
4 tablespoons (1/2 stick) unsalted butter, softened
2 tablespoons light corn syrup

For the mocha layer:
5 eggs at room temperature
1 1/2 cups light brown sugar
5 ounces unsweetened chocolate
2 teaspoons cornstarch
2 teaspoons instant coffee powder
1 cup (2 sticks) unsalted soft butter

Frosting:
2 1/2 cups heavy cream
3 ounce package instant vanilla pudding
2 tablespoons instant coffee powder
3/4 cup confectioner's sugar
Chocolate coffee beans

• preparation

the pecan layer:
Butter the bottom and sides of a 10-inch spring form pan.
Chop pecans finely in a food processor. Combine with sugar, salt, and butter. Press the mixture evenly over the bottom of the pan. Bake 15 minutes at 350 degrees. Cover with plastic wrap, and refrigerate for an hour.

The chocolate fudge layer:
Melt chocolate and cream over a double boiler. Stir in the butter and corn syrup. Transfer mixture to a bowl.
Allow to cool, then spread over the pecan layer. Cover and refrigerate for an hour.

The mocha layer:
Combine eggs, sugar and cornstarch in a saucepan. Whisk over medium heat until thick and bubbly.
Remove from heat. Add the chocolate, and stir to melt. Dissolve the coffee in a tablespoon of hot water.
Add to the chocolate mixture. Blend in the butter. Spread mixture over the fudge layer. Cover and refrigerate for an hour or until very firm.

Frosting:
Whip the cream with the instant pudding until thick and firm. Gradually mix in the confectioner's sugar.
Dissolve the coffee in a tbsp of hot water. Cool coffee and blend in the whipped cream.

Remove the sides of the spring form. Frost the sides of torte with the mocha cream. Using a pastry bag fitted with a large star tip (such as ateco #4), pipe the remaining whipped mocha cream over the cake. Decorate with chocolate coffee beans

Serves: 8

• Ingredients

1 9-inch Quick and easy pie crust

1/2 cup semi sweet chocolate, melted
2/3 cup white corn syrup
1/3 cup sugar
3 eggs
3/4 cup pecans, coarsely chopped

• preparation

Preheat oven at 400 degrees.
In a large bowl, thoroughly combine melted chocolate, corn syrup, sugar and eggs. Stir in the pecans.
Pour mixture into pie shell. Bake for 10 minutes.
Reduce temperature to 350 degrees, and bake 20 minutes longer.
Cool then chill. Slice and serve with ice cream and Satin chocolate sauce.

Serves: 24

• Ingredients

3/4 cup sugar
3/4 cup firmly packed brown sugar
1/4 cup oil
1 teaspoon vanilla
2 egg whites or 1 whole egg
1 (5-oz) pkg. chocolate fudge pudding and pie filling mix (6-serving size; not instant)
1 (8-oz.) container dairy sour cream
2 cups all-purpose flour
1 1/2 cups rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped pecans
1 (12 oz.) pkg. (2 cups) semi-sweet chocolate chips

• preparation

Heat oven to 375 degrees. Grease cookie sheets. In large bowl, combine sugar, brown sugar, oil, vanilla, egg whites, pudding mix and sour cream at low speed until moistened; beat 2 minutes at medium speed. Add flour, rolled oats, baking soda and salt; mix at low speed until blended.
Blend in pecans and chocolate chips.
(Tip: If dough is too soft, cover with plastic wrap and refrigerate about 1 hour, or stir in an additional 1/4 cup flour for easier handling.)
Drop by rounded tablespoonfuls 2 inches apart onto greased cookie sheets.
Bake at 375 degrees for 6 to 7 minutes or until set. Do not overbake. Cool 1 minute; remove from cookie sheets.

Serves: 12

These little maple logs are delicious and a great idea for Christmas. Children love dipping the ends in chocolate.

• Ingredients

1/2 cup butter, softened
1/2 cup shortening
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon maple flavoring
1-1/2 cups all-purpose flour
1 cup quick-cooking oats
1/2 teaspoon salt
6 ounces semisweet chocolate, melted
3 tablespoons warm milk
3/4 cup ground walnuts

• preparation

In a large bowl, cream the butter, shortening and confectioners' sugar until light and fluffy. Beat in vanilla and maple flavoring.
Combine the flour, oats and salt; gradually add to creamed mixture and mix well.
On a lightly floured surface, shape dough into 1/2-in.-wide logs. Cut into 2-in. pieces. Place 1 in. apart on ungreased baking sheets.
Bake at 325° for 15-18 minutes or until set and very lightly browned. Remove to wire racks to cool.
Mix melted chocolate and milk; stir until smooth. Dip one end of each cookie into chocolate; allow excess to drip off. Roll in walnuts. Place on waxed paper until set.

Serves: 12

• Ingredients

12 tablespoons unsalted butter
4 onions (2 pounds), peeled and diced
16 celery stalks, diced
10 fresh sage leaves , chopped, or 2 teaspoons dried sage
6 cups chicken stock , or canned chicken broth
2 loaves stale white bread (about 36 slices), crust on, cut into 1-inch cubes
2 teaspoons salt
4 teaspoons freshly ground black pepper
3 cups coarsely chopped fresh flat-leaf parsley leaves (about 2 bunches)
2 cups pecans , toasted and chopped (optional)
2 cups dried cherries (optional) .

• preparation

Melt butter in a large skillet. Add onions and celery, and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook 3 to 4 minutes. Add 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half.
Transfer onion mixture to a large mixing bowl. Add all remaining ingredients, including the remaining stock; mix to combine

Serves: 12

try the batter with cranberries & chopped pecans.
Recipe inspired by Tori Avey toriavey.com/

• Ingredients

Streusel Ingredients
1/4 cup brown sugar
1 tsp cinnamon
Pinch of salt
1 cup finely chopped pecans
1 tbsp melted unsalted butter

Cupcake Ingredients
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 1/4 cup sugar
1/2 cup unsalted butter, room temperature
2 eggs, room temperature
1 cup sour cream or Greek yogurt, room temperature
1 tsp almond or vanilla extract

Glaze Ingredients
1 1/2 cups powdered sugar
2 1/2 tbsp milk
1 tsp vanilla
1 tsp melted butter

• preparation

Preheat oven to 325 degrees F.
Streusel
In a small mixing bowl, use a fork to mix together brown sugar, cinnamon, and salt.
Add the chopped pecans and melted butter. Continue mixing with the fork until the sugar and pecans are fully mixed and evenly moistened by the butter. Reserve; this is your streusel topping.
Muffins batter
In a medium bowl, sift together the flour, baking powder, and salt.
Cut the butter into cubes and place them in a mixing bowl. Use an electric mixer on low speed, then medium, to cream the butter for a minute till it becomes light and airy.
Slowly add sugar to the bowl and beat for 2-3 minutes more, increasing the speed gradually and scraping the sides of the bowl with a spatula periodically, until the color becomes lighter and the sugar is fully integrated into the butter.
Beat in the eggs, then the sour cream, then the almond or vanilla extract.
Fold the dry ingredients into the wet and stir till evenly moistened. Do not over-mix.
Line a cupcake tin with paper liners or spray with nonstick cooking spray. Fill each tin halfway with batter. I've found the easiest way to do this is with a small ice cream scoop-- use one small (not heaping) scoop per tin.
Sprinkle 1 1/2 tsp of streusel onto the top of the batter in each tin.
Fill the tins the rest of the way with batter, all the way to the top of the tin (another small ice cream scoop of batter in each tin).
Sprinkle 1-2 tsp of streusel on the top of each cupcake.
Bake the cupcakes for 30-35 minutes till they test clean with a toothpick or skewer. Remove from oven and allow to cool completely before frosting.
Glazing:
When ready to frost, make your vanilla glaze. In a small mixing bowl, sift the powdered sugar.
Add the rest of the glaze ingredients. Use a whisk to mix the ingredients till a creamy frosting forms. You want the consistency of thick honey; if you need a little more moisture, add milk a few drops at a time. Just a drop can take it from a thick honey to a runny texture, so add with care.
Line a glass with a plastic bag, wrapping the edge of the bag around the outer rim of the glass. This will help you fill it with frosting. Use a spatula to scoop the frosting into the bag.
Place cupcakes on top of a piece of parchment paper or paper towels to catch drips.
Work the frosting into the corner of the bag and snip off a small corner with scissors. Gently squeeze and drizzle the frosting in a zig-zag pattern across the top of the cupcakes.
Let the frosting dry for at least 30 minutes to set (it may take longer depending on the weather).

Serves: 8

• Ingredients

For the Crust

Nonstick cooking spray or vegetable oil, for pan

1 cup toasted pecans (3 1/2 ounces)
3/4 cup sugar
1 1/2 cups unbleached all-purpose flour
1 teaspoon kosher salt (we use Diamond Crystal)
9 tablespoons unsalted butter, melted and cooled

For the Filling

8 ounces fresh or frozen cranberries (2 cups)
2 ounces dried apple rings, coarsely chopped (1 cup)
5 ounces pitted Medjool dates (12), coarsely chopped (1 cup)
2 teaspoons finely grated lemon zest, plus 2 tablespoons fresh juice
1/2 cup sugar
1/2 teaspoon kosher salt (we use Diamond Crystal)
3/4 teaspoon ground allspice

• preparation

Prep pan:
Coat the bottom and sides of an 8-by-8-inch cake pan with nonstick cooking spray. Line the bottom and two sides with parchment, leaving a 2-inch overhang; spray parchment.

Make crust:
In a food processor, pulse the toasted pecans until finely chopped. Add sugar, flour, and salt and pulse to thoroughly combine. Add butter and pulse until mixture resembles the texture of crumbly wet sand but holds together when squeezed between your fingers.

Form crust in pan and chill:
Firmly pack 2 1/2 cups of the mixture evenly on the bottom and 1-inch up the sides of the prepared pan. Chill crust until firm, about 30 minutes in the refrigerator or 10 minutes in the freezer. Refrigerate remaining mixture until ready to use.

Preheat oven and bake crust:
Preheat oven to 350˚F. Prick bottom of the chilled crust at 1-inch intervals with a fork. Bake until set and darkened slightly, 22 to 23 minutes.

Make filling:
While the crust bakes, combine all filling ingredients in a saucepan with 1/2 cup water. Bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until the cranberries burst and the mixture thickens to a sticky, jam-like consistency, 7 to 9 minutes.

Spread filling over crust; add remaining crust on top:
Pour hot fruit mixture over warm crust and spread evenly to edges with an offset spatula. Squeeze remaining pecan crust mixture between your fingers to form clumps and sprinkle evenly over fruit mixture.

Bake, cool, and cut into bars:
Bake until fragrant and crumble topping turns golden brown, 35 to 40 minutes. Let cool completely in pan set on a wire rack. Run a knife between the crust and pan along the two sides without parchment. Use parchment overhangs to transfer to a cutting board and cut into bars to serve.

Storing Cran-Apple Bars
The bars can be stored in an airtight container in the refrigerator for up to 3 days.

Serves: 5

• Ingredients

1 3-ounce package raspberry Jello
1 cup boiling water
1 14-ounce can whole cranberries
1 teaspoon lemon juice
1 teaspoon orange juice
1/2 cup chopped walnuts
1 cup melon balls

• preparation

Combine Jello and water.
Blend well to dissolve. Stir in remaining ingredients. Pour into a decorative mold.
Refrigerate to set.

Serves: 6

• Ingredients

1 1/2 cups fresh or frozen cranberries
1/4 cup brown sugar, chopped
1 teaspoon cornstarch
1/2 cup chopped walnuts
1 egg
1/2 cup white sugar
1/2 cup all-purpose flour
1/3 cup melted butter
Vanilla ice cream

• preparation

1. Preheat oven to 325 degrees F (165 degrees C.)
2. Butter a 9 inch cake pan. Combine the cranberries, brown sugar, walnuts and cornstarch in a bowl. Layer the cranberies mixture on the bottom of cake pan.
3. In a large bowl, beat egg. Gradually add sugar, beating until thoroughly blended. Stir in flour and melted butter. Blend well and pour over cranberries.
4. Bake in the preheated oven for 45 minutes, or until golden brown. Allow the cake to cool at room temperature for 10 minutes then invert on a serving platter.
5. Serve warm with vanilla ice cream.

Serves: 8

• Ingredients

2 cups cranberries, chopped (I use a bag of Ocean Spray fresh cranberries)
½ cup walnuts, toasted and chopped
1 ¼ cups sugar, divided
2 large eggs
¾ cup (1 ½ sticks) unsalted butter, melted and cooled
1 cup flour
¼ tsp salt
¼ tsp almond extract

• preparation

Preheat the oven to 350º. Butter the bottom and up the sides of a 10” pie plate.
Spread the chopped cranberries and walnuts over the bottom of the pie plate. Sprinkle the mixture with ¼ cup of sugar.
Whisk the flour, salt, and remaining 1 cup of sugar in a large bowl. Beat in melted butter. Add eggs, one at a time, and mix until smooth. Stir in the almond extract. Do not overmix.
Pour batter on top of the cranberry/walnut mixture and bake for 40 minutes, or until the top is puffed and just beginning to turn a golden. Cool completely on a wire rack.

Serves: 12

• Ingredients

For crust:
1 1/3 cups all purpose flour
2 tablespoons sugar
1/4 teaspoon salt
4 ounces cold butter
1 large egg yolk
1 1/2 tablespoons ice cold water

For filling:
3 large eggs
2/3 cup brown sugar
2/3 cup light corn syrup
2 ounces melted butter
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/4 cups cranberries, coarsely chopped
1 cup chopped walnuts

• preparation

Preheat oven at 425 degrees.
Make shell:
In a mixing bowl, blend together the flour, sugar, and salt, add cut up butter, and mix to form a coarse meal. Add egg yolk and water, and mix to form the dough into a ball. Chill the dough for 30 minutes.
Roll dough out thinly to fit into a 10-inch round tart pan with a removable bottom.
Line the shell with foil, fill bottom of shell with rice or dry beans. Bake for 15 minutes. Remove foil and rice. Cool.
In a mixing bowl, beat together the eggs, sugar, syrup, butter, salt, and vanilla.
Stir in the cranberries and walnuts. Pour mixture in shell, and bake at 350 degrees for 40 to 45 minutes to form a golden crust on top.
Cool tart, remove rim of the pan, and slide tart onto a serving platter.

Serves: 6

Instead of cooking the polenta in the the usual water or broth this rich polenta is cooked in a milk and cream mixture.

• Ingredients

4 cups milk
1/2 cup whipping cream
1 cup polenta *
1 1/2 cups crumbled Gorgonzola cheese
1/2 cup coarsely chopped, lightly toasted walnuts

• preparation

Bring milk and whipping cream to boil in heavy large saucepan over medium heat.
Reduce heat to medium-low and gradually whisk polenta into milk mixture in slow steady stream.
Cook polenta until creamy and tender, stirring frequently, about 20 minutes. Season to taste with salt and pepper.
Preheat broiler.
Transfer cooked polenta to 9-inch-diameter pie dish. Sprinkle Gorgonzola cheese over polenta.
Broil until cheese melts. Sprinkle with chopped toasted walnuts and serve immediately.

* If polenta is not available, substitute 1 cup regular yellow cornmeal, and cook mixture for about 10 minutes rather than 20 minutes.

Serves: 12

• Ingredients

3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
1 tablespoon baking powder
1 heaping tablespoon flour
1 cup dates, chopped
1 cup walnuts, chopped

• preparation

Preheat oven to 325 degrees.
In a large mixing bowl, combine the sugar, eggs, baking powder and flour. Mix well.
Stir in the dates and walnuts.
Pour the mixture in a greased 8-by-8 inch pan.
Bake for 45 minutes. Cool.
Cut up into small squares. May be served with whipped cream.

Serves: 4

• Ingredients

1 large eggplant
1 cup walnut pieces
2 teaspoons fresh gingerroot, peeled, grated, and finely chopped
2 cloves garlic, mashed
1 tablespoon extra-virgin olive oil
1/8 teaspoon ground allspice
salt and hot pepper sauce to taste

• preparation

Preheat oven to 450°F.
Pierce the eggplant with a fork in several places and bake until very soft, about 45 minutes.
While the eggplant is baking, grind the walnuts in a food processor until very fine, and set aside.
Remove the eggplant from oven, slash to let steam escape, drain off any liquid, and scrape the pulp into a food processor with the gingerroot, garlic, and olive oil. Process until smooth. Add the ground walnuts and allspice, and process until smooth.
Season to taste with the salt, and hot pepper sauce. Spoon into a small loaf dish and chill several hours or until firm.

Serves: 8

• Ingredients

2 heads radicchio, washed, dried and separated into leaves
2 large Belgian endives, washed, root end cut off separated into leaves
1 bunch watercress, stems trimmed, washed and dried
3 ounces feta cheese, crumbled
1/2 cup walnut halves, lightly toasted

For dressing:
1 tespoon Dijon mustard
2 tablespoons red wine vinegar
salt and pepper to taste
1/4 cup walnut oil
1/4 cup extra virgin olive oil

• preparation

Toss radicchio, endive and watercress in a large salad bowl.
Top with crumbled feta cheese and sprinkle with walnuts.
Beat together the dressing ingredients.
Just before serving, toss salad with the dressing

Serves: 8

This is a dessert version of classic fried savory ravioli, dressed up with custard sauce.

• Ingredients

3/4 cup finely chopped peeled ripe bananas
1/4 cup golden brown sugar (packed)
1/4 cup graham cracker crumbs
2 tablespoons finely chopped walnuts
2 tablespoons finely chopped pecans
16 wonton wrappers
1 large egg, beaten to blend
vegetable oil (for frying)
Powdered sugar (optional)
Serve with Vanilla Custard Sauce

• preparation

Gently mix bananas, brown sugar, graham cracker crumbs, walnuts and pecans in medium bowl (do not mash bananas).
Lay wonton wrappers on work surface and brush edges with egg. Spoon 1 1/2 heaping teaspoons banana filling into center of each wrapper.
Fold wrappers diagonally over filling. Press edges to seal. Place on baking sheet lined with plastic wrap. (Ravioli can be prepared 6 hours ahead.
Cover with plastic and refrigerate.) Add enough oil to heavy large skillet to reach depth of 2 inches.
Heat over medium heat to 350 F. Working in batches, add ravioli; cook until golden brown, about 45 seconds per side.
Using slotted spoon, transfer to paper towels; drain.
Arrange ravioli on serving plate and dust with powdered sugar, if desired. Serve with Vanilla Custard Sauce.

Serves: 10

A buttertart-like filling between a shortbread base and a lemon glaze.

• Ingredients

Base:
1 cup All-purpose flour
1 teaspoon baking powder
1/2 shortening
1 egg
1 tablespoon milk
1/2 raspberry jam

Filling:
2 eggs
1 cup light brown sugar
2 tablespoon flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1 cup chopped walnuts
1/2 cup coconut

Icing:
1 1/2 cups icing sugar
1 1/2 tablespoon lemon juice
1 to 2 tablespoons cream

• preparation

Base:
Combine flour and baking powder. Cut in shortening until mixture is crumbly. Beat egg and milk together. Add to flour mixture. Mix well.
Press firmly into greased 9 inch square cake pan. Spread jam evenly over crust.
Filling:
Beat eggs and brown sugar in small bowl on medium speed of electric mixer until thick and stiff, about 4 minutes. Stir in remaining ingredients. Spread over jam.
Bake at 350 degrees for 35 to 40 minutes, or until set and golden. Cool slightly then frost while still warm.
Icing:
Combine all ingredients using enough cream to make a spreading consistency.
Spread quickly over slightly warm bars.

Serves: 8

• Ingredients

3/4 cup coarsely chopped dried apricots
3/4 cup dried cranberries
1 cup whole wheat flour
3/4 cup all purpose flour
1/2 cup packed brown sugar
1/3 cup white sugar
1/4 cup quick-cooking rolled oats
2 teaspoons baking soda
1/2 teaspoon salt
1 cup toasted walnut pieces
3/4 cup toasted and coarsely chopped slivered almonds
1 1/4 cups fat-free plain yogurt
1/4 cup canola oil
2 eggs
1 teaspoon pure vanilla
1/2 teaspoon finely grated orange peel

• preparation

Combine apricots and cranberries. Pour enough boiling water over to cover fruit. Let stand for one minute. Drain well and spread on paper towel to dry.
Mix whole wheat flour, all purpose flour, brown sugar, white sugar, oats, baking soda and salt. Stir in walnuts and almonds. Whisk yogurt and oil, eggs, vanilla and orange peel. Stir in apricots and cranberries. Preheat oven to 350 degrees.
Grease and flour an 11 x 7 inch cake pan. Fold cranberry mixture into dry ingredients just until moistened. Spread mixture into pan. Bake for 30 to 35 minutes or until top is golden and toothpick comes out clean when inserted in center.
Cool on a rack; cut into squares using a serrated knife. Wrap tightly and store in a cool place for up to 2 to 3 days. Bars may be wrapped individually and frozen for up to one month.

Serves: 8

• Ingredients

2 tablespoons olive oil
2 cloves garlic, minced
1/4 cup pitted oil cured olives, chopped
1/4 cup finely chopped walnuts
1 pound fresh spinach, stemmed, steamed until barely wilted, squeezed as dry as possible and finely chopped
salt and pepper to taste
1 (5-6 pound) leg of lamb, boned, butterflied and slightly flattened
olive oil
1 teaspoon dried oregano
1 teaspoon chopped rosemary
1 teaspoon dried thyme
1/2 teaspoon ground cumin
salt and pepper

• preparation

Heat 2 tablespoons olive oil in a heavy skillet. Add garlic, olives and walnuts. Sauté, stirring, for 1 minute. Add spinach and sauté 2 minutes longer. Season with salt and pepper. Lay lamb out flat. Spread spinach mixture over the lamb. Roll up lengthwise and tie tightly in several places with kitchen string. Rub olive oil over all of the roast. Combine herbs and seasonings on a sheet of waxed paper. Roll the tied roast in them until the outside is well covered, pressing the seasonings into the lamb well with your hands.**
Place the roast in a roasting pan. Roast 10 minutes at 425 degrees. Reduce heat to 375 degrees and roast for 40 minutes longer, or until thermometer inserted into the centre reaches 140 degrees for medium rare (cook longer for more well done). Remove roast from oven and let stand, covered at room temperature 10 to 15 minutes before carving.

**At this point, the roast can be refrigerated, well cover ed, for several hours or overnight before cooking.

Serves: 16

Based on a recipe from Downey's restaurant in Philadelphia.

Note: Since Meg Downey shared this adaptation of the family recipe in 1982, most boxed cake mixes have been reformulated to yield moister (pudding-in-the-mix type) cakes. For that reason, the original amount of pudding mix has been reduced by half.

• Ingredients

one 18.5-ounce package yellow cake mix
1 (3 5/8-ounce) box vanilla instant pudding mix (see note)
1/2 cup whole or low-fat milk
1/2 cup vegetable oil
1 cup Irish whiskey
4 large eggs, lightly beaten
1 cup (4 ounces) coarsely chopped black walnuts
FOR THE GLAZE
4 ounces (1 stick) unsalted butter
1 cup sugar
1 cup Irish whiskey
1 tablespoon water

• preparation

For the cake: Preheat the oven to 325 degrees. Lightly grease a 10-inch tube pan, preferably nonstick, or bundt pan with nonstick cooking oil spray.

Combine the cake and pudding mixes in a small bowl.

Combine the milk, oil and whiskey in the bowl of a stand mixer or hand-held electric mixer; beat on low speed until mixed well. Add the dry ingredients and beat until smooth, then add the beaten eggs in several additions until well combined. Increase the speed to medium and beat for 2 minutes until slightly thickend. Turn off the motor and add the walnuts, stirring by hand. Pour into the prepared pan and bake for 75 to 90 minutes, being careful not to let it get too brown. Transfer to a wire rack to cool in the pan.

For the glaze: Melt the butter in a medium saucepan over medium heat. Add the sugar, whiskey and water, stirring until the sugar has dissolved. Pour one-third of the glaze over the hot cake in the pan. Let cool on the wire rack for 1 hour, then remove from the pan and invert so the cake is upside down on a plate; pour one-third of the glaze over the cooled cake, then cover tightly with plastic wrap and refrigerate for 3 days. The next day, unwrap the cake, invert onto a second plate and pour half of the remaining glaze over the cake; recover tightly with plastic wrap; this process allows the glaze to flavor the cake evenly. On the next day, repeat the process, using the remaining glaze.

Serves: 8

• Ingredients

Lemon curd:

2 large eggs
2 large egg yolks
6 tablespoons (3/4 stick) unsalted butter
1 cup sugar
6 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
Pinch of salt

Crust:
1 1/2 cups finely chopped pecans or walnuts
1/4 cup sugar
1/4 cup (1/2 stick) butter, melted
3 cups vanilla ice cream, or coconut ice cream, slightly softened, divided

Meringue
4 large egg whites, room temperature
Pinch of cream of tartar
6 tablespoons sugar

• preparation

For lemon curd:
Whisk eggs and egg yolks in medium bowl. Melt butter in medium metal bowl set over large saucepan of simmering water. Whisk in sugar, lemon juice, lemon peel, and salt; gradually whisk in egg mixture. Whisk until thick and thermometer inserted into curd registers 178°F to 180°F, about 8 minutes. Transfer to small bowl. Press plastic wrap on top of curd; chill 4 hours.
Can be made 2 days ahead. Keep chilled.

for crust:
Preheat oven to 400°F. Mix pecans or walnuts, sugar, and butter in medium bowl until moistened. Press mixture onto bottom and up sides of 9-inch-diameter glass pie dish (mixture will be crumbly). Bake until crust is lightly toasted, about 12 minutes (crust will slip down sides of dish). Use back of spoon to press crust back into place. Cool crust on rack. Freeze crust 30 minutes.

Dollop 1 1/2 cups ice cream over crust; spread into even layer. Spread lemon curd over ice cream; freeze until firm, about 2 hours. Dollop 1 1/2 cups softened ice cream over lemon curd; spread into even layer. Cover and freeze until firm, about 2 hours.

For meringue: Using electric mixer, beat egg whites in medium bowl until frothy. Beat in cream of tartar. With mixer running, gradually add sugar. Beat until stiff peaks form. Spoon meringue over pie, spreading to seal at edges and swirling decoratively.
Can be made 1 day ahead. Freeze pie. Brown meringue until golden in a preheated 500°F oven watching to prevent burning, about 2 to 3 minutes. Cut pie into wedges; serve immediately.

Serves: 8

• Ingredients

4 ounces butter, softened
1/4 cup confectioners' sugar
1 egg yolk
1/4 cup walnuts, finely ground
1 cup flour

Filling:
4 large eggs
1 cup sugar
1/2 cup + 2 tablespoons fresh lemon juice
1/2 cup heavy cream

• preparation

Beat the butter, sugar and egg yolk in an electric mixer.
Mix in the flour. Stir in the walnuts, mixing until dough comes together. Cover dough and chill.
Lightly oil a 9 1/2 inch tart pan. Roll dough to 1/3-inch thickness. Arrange in pan. Trim to fit.
Line crust with foil or parchment paper and weight with beans or pie weights.
Bake at 400 degrees until edge is light golden brown, about 20 minutes. Remove the beans and foil, and continue cooking until bottom is dry, about 5 minutes. Cool to room temperature. Filling: In a medium bowl, whisk the eggs and sugar. Add lemon juice and cream. Whisk until combined. Strain mixture into crust.
Bake tart at 350 degrees until filling is set, about 25 to 30 min. Cool at room temperature. Serve at room temp. or chilled.

Serves: 12

• Ingredients

12

Crust:
1 1/2 cups graham wafer crumbs
1/2 cup ground pecans
1/2 cup brown sugar
1/3 cup sifted cocoa powder
1/2 cup melted butter

Filling:
1/2 cup sugar
2 envelops unflavored gelatin
1/2 cup lime juice
1 tablespoon grated lime rind
1 can (14 ounce) coconut milk
3 eggs yolks
1/2 cup sugar
2 tablespoons white rum
1 pound cream cheese, softened
3 egg whites
1/2 cup sugar

Raspberry sauce:
2 cups fresh or frozen raspberries
1/3 cup sugar

• preparation

Crust:
In large bowl, combine Graham crumbs, pecans, sugar, cocoa. Stir in butter. Press mixture onto base of greased 10-inch spring-form cake pan, pressing mixture slightly up sides. Bake at 350 degrees for 12 minutes or until golden brown.
Filling:
In a small bowl, combine 1/2 cup sugar and gelatin. Stir in lime juice and rind. Set aside to soften. In a medium saucepan, heat coconut milk. In a medium bowl, whisk egg yolks with 1/2 cup sugar until lemony. Whisk in the hot coconut milk. Return mixture to saucepan. Cook stirring constantly, over medium heat to the consistency of thin custard. Do not boil.
Stir in gelatin mixture with rum. Cool to room temperature. Beat cream cheese. Blend in coconut mixture. Cover and refrigerate for one hour or until barely set.
Beat egg whites to soft peaks. Add sugar, and beat until stiff. Gradually fold into the prepared mixture. Pour into crust. Refrigerate 2 hours.
Sauce:
Puree raspberries with sugar. Strain to a sieve. To serve: Loosen edges of tart. Remove side of pan.
Decorate with lime slices.

Serves: 8

• Ingredients

4 ounces sugar
7 egg yolks
2 cups milk
1/2 cup maple syrup
1 teaspoon maple extract
1/2 cup finely chopped walnuts

• preparation

Combine sugar and egg yolks in a mixer. Whisk until mixture is white. Boil the milk, and pour over egg yolk mixture while stirring continuously.
Transfer to a saucepan, and slowly heat to thicken while stirring with a wooden spoon and scraping the bottom of saucepan. Do not boil. Strain ice cream mixture into a bowl. Add remaining ingredients, and cool.
Pour into an ice cream maker, and freeze.

Serves: 8

The filling can also be a lemon curd and whipped cream   

• Ingredients

meringue
• Baking spray
• 1 tablespoon confectioners’ sugar
• 4 large egg whites, at room temperature
• Pinch of cream of tartar
• 1 cup plus 2 tablespoons granulated sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon cornstarch
• 3/4 teaspoon freshly grated nutmeg
• Scant 1/4 teaspoon kosher salt
• 3/4 teaspoon finely grated orange zest
cocoa swirl
• 2 teaspoons espresso powder or instant coffee
• 2 teaspoon unsweetened cocoa powder
• 1 1/2 teaspoon pure vanilla extract
walnut praline
• 1/2 cup walnuts
• 1/4 cup granulated sugar
• 1 teaspoon corn syrup
whipped cream
• 1 cup heavy cream
• 1 teaspoon pure vanilla extract
• 2 tablespoons grated bittersweet chocolate
Blackberries and pomegranate seeds, for garnish (optional)

• preparation

1. Make the meringue Preheat the oven to 400°. Grease a 9-by-13-inch metal baking pan with baking spray. Line the pan with parchment paper, leaving 1 inch of overhang on the short sides. Grease the parchment with baking spray and dust with the confectioners’ sugar.
2. In the bowl of a stand mixer fitted with the whisk, beat the egg whites with the cream of tartar at medium speed until frothy, about 2 minutes. With the machine on, slowly beat in the granulated sugar, 1 tablespoon at a time. Increase the speed to medium-high and beat until the meringue is shiny and tripled in volume and stiff peaks form, about 10 minutes. In a small bowl, mix the cinnamon with the cornstarch, nutmeg and salt. Sift the cinnamon mixture over the meringue, then add the orange zest. Fold until well combined. Spread the meringue evenly in the prepared baking pan.
3. Make the cocoa swirl In a small bowl, combine the espresso powder, cocoa and vanilla with 2 teaspoons of water and mix well. Spoon small dots of the cocoa mixture all over the top of the meringue. Using a skewer or a bread knife, swirl the dots decoratively. Reduce the oven temperature to 350° and bake the meringue for about 25 minutes, until puffed and cooked through. Transfer to a rack to cool completely.
4.Meanwhile, make the walnut praline. Line a baking sheet with parchment paper. Spread the walnuts in a pie plate and toast in the oven for about 10 minutes, until golden. Let cool, then chop into 1/2-inch pieces.
5. In a small saucepan, combine the granulated sugar, corn syrup and 2 tablespoons of water and bring to a simmer, brushing down the side of the pan with a wet pastry brush. Cook over moderately low heat, swirling the pan, until an amber caramel forms, about 10 minutes. Stir in the walnuts, then scrape the praline onto the prepared baking sheet and spread in an even layer. Let cool completely, then chop into 1/2-inch pieces.
6. Make the whipped cream In a medium bowl, using a hand mixer, beat the cream with the vanilla at medium speed until medium peaks form.
7. Assemble the roulade Gently invert the meringue onto a parchment paper–lined work surface with the long side facing you and peel the parchment off the meringue. Spread the whipped cream all over the meringue, leaving a 1-inch border. Sprinkle the walnut praline over the whipped cream, then scatter the grated chocolate on top. Starting at the long side, roll up the meringue to form a log. Transfer to a platter and refrigerate until chilled, at least 3 hours or up to 1 day. Serve garnished with blackberries and pomegranate seeds, if desired.
Make Ahead
The baked meringue and walnut praline can be stored separately at room temperature overnight.

Serves: 10

• Ingredients

1 can (29 ounce) sliced peaches, undrained
1 package Betty Crocker Super Moist Butter Pecan Cake Mix
1/2 cup margarine or butter, melted
1 cup flaked coconut
1 cup chopped nuts (pecans or walnuts)

• preparation

Heat oven to 325 degrees F.
cut peaches into thin slices. Layer all ingredients in an ungreased rectangular pan (13x9x2). Bake 55 to 60 minutes or until top is golden brown.
Let stand at least 15 minutes before serving. Serve warm or cold, and if desired, top with whipped cream or cool whip, or ice cream.

Serves: 8

• Ingredients

1 recipe Never fail pie crust
1/2 cup chopped walnuts
3 eggs
2/3 cup sugar
1 cup dark corn syrup
1/3 cup melted butter
1/4 teaspoon salt
1 cup old fashion oatmeal

• preparation

Roll the dough into a round 1/8 inch thick on a floured surface, drape it over a rolling pin, and fit it into a 8-inch pie pan. Press the dough firmly into the pan and cut off any excess with the floured rolling pin. Freeze any leftover dough for future use. Preheat oven at 375 degrees.
Place chopped walnuts in pie shell bottom.
Mix all other ingredients and pour into shell.
Bake for 40 minutes.

Serves: 8

• Ingredients

1 large orange, unpeeled
3/4 cup boiling water
1 large egg
1/2 cup canola oil
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup light brown sugar
3/4 cup raisins
1/2 cup nuts, chopped (walnuts or pecans)

• preparation

Preheat oven to 350 degrees.
Cut orange into pieces. Remove seeds.
Put in blender with boiling water. Blend until smooth. Add egg and oil. Blend a few minutes more.
Combine remaining ingredients in a bowl and stir well.
Add liquid from blender to the dry ingredients. Stir until just blended.
Pour into greased 9-inch by 5-inch by 3-inch loaf pan or into 3 mini loaf pans. Bake about 50 minutes. Unmold on cake rack.

Serves: 10

This homey cake is great as a casual dessert, coffee cake or after-school treat.
Source : Canadian Living Magazine

• Ingredients

2 cups (500 mL) all-purpose flour
2-1/2 tsp (10 mL) baking powder
1/4 tsp (1 mL) ground cardamom or cinnamon
1/4 tsp (1 mL) salt
3 eggs
1 cup (250 mL) packed brown sugar
1/2 cup (125 mL) butter, melted
1/4 cup (60 mL) pear nectar

Pear Filling:
3 ripe pears, (about 1-1/4 lb/625 g)
1 tbsp (15 mL) granulated sugar
1 tbsp (15 mL) all-purpose flour

Walnut Streusel:
1/2 cup (125 mL) all-purpose flour
1/3 cup (75 mL) packed brown sugar
1 Pinch salt
1/4 cup (60 mL) butter, cubed
1/2 cup (125 mL) coarsely chopped walnuts

• preparation

Walnut Streusel: In bowl, stir together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until crumbly. Stir in walnuts. Set aside.

In separate bowl, whisk together flour, baking powder, cardamom and salt.
In large bowl, beat eggs with brown sugar until pale; beat in butter. Stir in flour mixture alternately with pear nectar, making 2 additions of flour mixture and 1 of pear nectar. Set aside.

Pear Filling: Peel, halve and core pears; thinly slice crosswise. In bowl, toss together pears, sugar and flour. Set aside.

Scrape half of the batter into parchment paper–lined 9-inch (2.5 L) square metal pan. Arrange pears over top. Dollop remaining batter over pears; spread evenly. Sprinkle with streusel.
Bake in centre of 350°F (180°C) oven until golden and cake tester inserted in centre comes out clean, 1 hour. Let cool on rack.

Serves: 12

• Ingredients

1 cup butter, softened
1/2 cup confectioners' sugar
2 teaspoons vanilla extract
1 cup finely chopped pecans or walnuts
1 3/4 cups all-purpose flour confectioner's sugar to coat

• preparation

Preheat oven to 325 degrees.
Beat butter, sugar and vanilla in a large bowl with electric mixer until fluffy.
Add pecans and mix until blended. With mixer on low speed, gradually beat in flour just until blended.
Wrap dough and chill until firm enough to handle, at least 2 hours. Have cookie sheets ready.
Divide dough into 8 equal pieces. On lightly floured board, form each piece into a 1/2 -inch thick rope, then cut into 1 1/2 -inch lengths.
Taper ends. Then bend into crescent shapes. Place 1-inch apart on ungreased cookie sheets.
Bake 12-15 minutes until light golden and firm. While warm, roll in confectioners' sugar to coat.
Let cool on racks. Store tightly covered up to 3 weeks.

Serves: 10

• Ingredients

For the pastry:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon granulated sugar
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1-inch pieces
1/4 cup shortening
2 to 3 tablespoons ice water, or as needed

For the filling:
2 (13.5 oz.) pumpkin pie mix
3 eggs
1/4 cup firmly packed light brown sugar
1/2 cup chopped pecans
1/2 cup heavy cream
whipped cream for serving

• preparation

To make the pastry,
in the bowl of a food processor, combine the flour, salt and granulated sugar and pulse once to mix. Add the butter and shortening and process in short pulses to form pea-size crumbs, 20 to 25 seconds. While pulsing, gradually add the water to form large, moist crumbs, 10 seconds more. Turn the dough out onto a lightly floured surface and, with lightly floured hands, shape the dough into a 5-inch disk. Cover with plastic wrap and refrigerate for at least 1 hour.
Position a rack in the center of an oven and preheat to 425°F. On a lightly floured surface, roll out the dough into a 12-inch round about 1/8 inch thick. Transfer to a 9-inch pie dish, fit the dough into the dish and trim the edges, leaving a 1-inch overhang. Fold under the excess dough and, using your thumb, decoratively flute the edges. Refrigerate for 30 minutes.
Using a fork, poke holes in the dough and bake until the pastry is golden and crisp, 15 to 20 minutes.
Transfer to a wire rack and let cool slightly. Reduce the oven temperature to 350°F.
To make the filling, in a mixing bowl, whisk together the pumpkin mix, eggs, brown sugar, chopped pecans and cream until smooth.
Pour the filling into the pie shell and bake until the filling is set, 45 to 50 minutes. Transfer the pie to a wire rack and cool to room temperature.
Serve slices with whipped cream.

Serves: 12

These delicate cookies are great by themselves with a nice cup of tea or coffee. And can be shaped into cups while they are still hot and pliable and filled with fruit, mousses, etc.

• Ingredients

1/2 cup plus 2 tablespoons finely chopped pecans
1/4 cup all-purpose flour
2 ounces (1/2 stick) unsalted butter, softened
1/4 cup packed dark brown sugar
1/4 cup light corn syrup

• preparation

In a small bowl, combine the pecans and flour. In a small saucepan, combine the butter, sugar, and corn syrup. Bring to a boil.
Remove from heat and stir the dry ingredients into a pan. Transfer the batter to a bowl and stir occasionally until it thickens into a dough and is cool enough to handle, about 25 minutes.

With moistened hands, roll the dough into various size balls, depending on whether you're making cookies, cups or coronets (see below). Place on ungreased baking sheets, 3 to 7 inches apart, depending on size-they spread quite a bit.
Bake about 12 minutes, or until the active bubbling subsides.
Place the baking sheet on rack and let cool until the cookies are firm enough to lift with a flexible metal spatula.

Serves: 6

• Ingredients

6-6 ounce soufflé molds
1 teaspoon sugar
1 teaspoon soft butter
1 cup pitted prunes
1 cup water
1 teaspoon Brandy (optional)
1 teaspoon grated lemon rind
1/2 cup chopped walnuts, or pecans
4 egg whites
1/4 cup sugar
1/4 teaspoon cream of tartar

• preparation

Preheat oven to 375 degrees . Butter the inside of the small soufflé molds. Coat with sugar. Do not touch the inside. In a medium pot, stew the prunes in water, Brandy (optional), and lemon rind until the moisture is evaporated by half. Purée the prunes in a food processor. Transfer to a medium mixing bowl. Mix in the chopped nuts. Set aside to cool at room temperature. (can be prepared 2 hours in advance up to this point.)
In an electric mixing bowl, whip the egg whites with the cream of tartar. When they reach a soft peaks, gradually add the sugar, and continue beating until the whites are firm and fluffy.
Fold the egg whites into the prune mixture . Fill the mold with the soufflé mixture. Level the soufflé mixture with a spatula. Bake on a baking sheet for 12 to 15 minutes.
Note:
You may also us 1/2 prunes 1/2 dried apricots.
Also, soak prune in tea. Then Armagnac.

Serves: 4

The Red Quinoa & Apple Waldorf Salad is a healthy, gluten-free, and vegan twist on a traditional recipe.

• Ingredients

Salad Ingredients:

1 cup red quinoa – cooked to yield 2 – 3 cups
3 stalks of celery, diced
2 large red-skinned, crisp apples, cored and diced with peel
½ cup coarsely chopped fresh Italian parsley
½ cup chopped walnuts
1/3 cup raisins
Waldorf Salad Dressing:

2 tbsp extra virgin olive oil
1 fresh squeezed lemon or lime
1 tsp brown sugar or maple syrup
¼ tsp salt
¼ tsp pepper
¼ tsp cinnamon
1/8 tsp cardamom
¼ tsp allspice

• preparation

1. Start by cooking the red quinoa and let it cool to maintain that delightful nutty crunch.

2. In a large bowl, combine the cooled quinoa, diced celery, apples, chopped parsley, walnuts, and raisins.

3. In a small dish, whisk together the olive oil, freshly squeezed lemon or lime juice, brown sugar or maple syrup, salt, pepper, cinnamon, cardamom, and allspice. This flavorful dressing will add the perfect balance to the salad.

4. Pour the dressing over the salad and gently toss everything together. Ensure that every ingredient is beautifully coated in the dressing.

5. Serve immediately for a fresh, crunchy experience, or refrigerate until you’re ready to indulge. The vibrant colors and textures will make your table pop with freshness.
6. One remarkable feature of red quinoa is its ability to maintain its shape after cooking, providing that slight nutty crunch that will keep your family coming back for more.

Serves: 16

From a history perspective, the connection to Russia is unclear. It seems they may have originated in Europe as a popular snack with tea, hence “tea cake”, then they migrated to Mexico with European nuns where they became a popular wedding cookie. They are now also very popular in the U.S. at Christmas time
the cookies come in a variety of names:
Mexican Wedding< Cookies
wedding cookies
Mexican Cookies
Italian cookies
Pecan balls
Anginetti
Polvorones
Snowball Cookies
Pecan snowball Cookies
Noel Nut Balls


These buttery melt-in-your-mouth cookie balls go by many names in recipe collections, including Mexican Wedding Cakes. They always contain finely chopped nuts and are twice rolled in powdered sugar. A holiday favorite.
Toasted coconut can also be added to the dough.

• Ingredients

1 cup butter softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
3/4 cup finely chopped nuts (pecans, walnuts, macadiam)
1/4 teaspoon salt
Powdered sugar

• preparation

Heat oven to 400ºF.
Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.

Serves: 12

• Ingredients

6 cups country style white bread, cubed and toasted
1 pound bulk pork sausage
4 oz butter
2 chopped onions
4 ribs of chopped celery
2 1/2 tablespoons of crumbled sage leaves
1 1/2 teaspoons crumbled thyme leaves
1 cup dried cherries (purchase them dried)
1 cup toasted and chopped walnuts
1 cup of chicken stock (canned)
salt and pepper to taste

• preparation

Toast the 6 cups of bread cubes for 10 - 15 minutes in a 325 degree oven until golden. Transfer toasted cubes into a large bowl.
In a skillet, sauté the sausage, until brown. Drain grease and transfer it the bread bowl. In the same skillet, add butter, sauté all of the vegetables for 10 minutes, until soft. Remove vegetables and place in bowl.
In the same bowl, combine the sausage, vegetables, cherries breadcrumbs and the rest of the ingredients except for the chicken stock.
Mix the ingredients until well combined. Add just enough chicken stock to moisten the bread mixture.

Stuff turkey loosely with stuffing just before roasting or bake into a large, shallow stoneware-baking dish.

Serves: 15

Can be made a day ahead and chilled. Bring stuffing to room temperature before proceeding.

• Ingredients

10 cups loaf corn bread
2 cups pecans
1 pound leeks, white and pale green parts
3 celery ribs
3/4 stick unsalted butter
1/2 pound sweet Italian sausage
2 cups fresh cranberries
1/4 cup sugar
1/2 cup flat parsley leaves
2 cups chicken broth
Salt and pepper to taste

• preparation

Preheat oven at 325 degrees. Cut corn bread into cubes. Place on a rimmed baking sheet. Dry for 15 minutes in oven.
Toast pecans for 10 to 12 minutes. In a bowl, combine corn bread and pecans. Cut leeks lengthwise. Slice crosswise into 1/2-inch pieces. Wash and drain. Chop celery.
In a 12-inch skillet, melt butter and add leeks and celery. Cook until tender. Remove sausages form casings and break into small pieces. Add to leek mixture, and cook over medium heat stirring occasionally until sausage is cooked through. In a medium saucepan, cook cranberries and sugar for about 5 minutes. Chop parsley.
In a large bowl, combine all ingredients. Season with salt and pepper to taste. Cool stuffing.

Serves: 8

• Ingredients

1 3/4 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
8 Tbs. (1 stick) unsalted butter, at
room temperature
3/4 cup pure maple syrup
1 cup sour cream
1 egg
1/2 cup chopped pecans

• preparation

Preheat an oven to 350ºF. Grease and flour a loaf pan 8 1/2" x 4 1/2" x 2 3/4" high also called 1lb loaf pan

In a small bowl, stir and toss together the flour, baking powder, baking soda and salt. Set aside.

In a bowl, using a whisk, beat the butter until smooth, then slowly add the maple syrup, whisking constantly. Whisk in the sour cream and egg. Stir in the pecans. Add the flour mixture and stir until just blended.

Spoon the batter into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes. Transfer the pan to a wire rack and let cool for 15 minutes, then turn the loaf out onto the rack and let cool completely.

Serves: 8

• Ingredients

1 pie crust
3 eggs
1/2 cup sugar
1 cup dark corn syrup
2 tablespoons melted butter
1/4 cup oat bran
1 cup pecans, chopped, (or pecan meal)
1 cup pecan halves

• preparation

Roll the dough into a round 1/8 inch thick on a floured surface, drape it over a rolling pin, and fit it into a 9-inch pie pan.
Press the dough firmly into the pan and cut off any excess with the floured rolling pin. Freeze any leftover dough for future use.
Preheat oven to 350 degrees.
In a mixing bowl, mix the eggs with sugar and corn syrup. Stir in butter, oat bran and chopped pecan.
Pour prepared mixture in pie shell. Neatly arrange pecan halves on top of pie. Bake for 15 minutes.
Cover pie with foil to avoid browning pecans and continue baking 30 to 40 minutes.

Serves: 4

• Ingredients

1 pound boneless chicken thighs
1/2 cup beef broth
2 teaspoons dry sherry
2 teaspoons soy sauce
1 teaspoon white vinegar
1 teaspoon sugar
1 teaspoon grated ginger
1 teaspoon cornstarch
2 teaspoons vegetable oil
2 sliced green onions
1 chopped garlic clove
1 sliced green pepper
1/2 cup chopped walnuts
2 cups cooked rice

• preparation

Rinse chicken thighs. Pat dry and cut into 3/4 inch pieces. Remove any visible fat. Place thigh meat in medium sized bowl. In another bowl, combine beef broth, dry sherry, soy sauce, vinegar, sugar and ginger. Pour enough of the mixture to moisten the thigh meat. Stir well. Marinate 10 minutes. Add cornstarch to remaining broth mixture. Set aside.
In wok or large skillet over high heat, heat oil. Add thigh meat, green onions, and garlic. Stir fry for 3 minutes or until browned. Add green pepper; stir fry one minute longer.
Stir remaining sauce and add to wok. Boil one minute, stirring constantly. Stir in walnuts. Serve immediately over hot rice.

Serves: 8

• Ingredients

Serves 6 to 8

6 cups white cabbage, cored and shredded
2 Granny Smith apples, cut into julienne strips, plus apple slices for garnish
2 ribs of celery, sliced thin diagonally
1/2 cups walnuts
1/2 cup mayonnaise
1/4 cup plain yogurt
1 teaspoon Dijon-style mustard
2 teaspoons sugar
1/4 cup vegetable oil
1/4 teaspoon salt, or to taste
1/4 cup red-wine vinegar

• preparation

In a very large bowl stir together the cabbage, the apple strips, the celery, and the walnuts.
In a small bowl whisk together the mayonnaise, the yogurt, the mustard, the sugar, the oil, the salt, and the vinegar until the dressing is smooth.
Pour the dressing over the cabbage mixture, and toss the slaw well. Chill the slaw, covered, for 2 hours.
The slaw may be made 1 day in advance and kept covered and chilled.
Serve the slaw topped with the apples slices.

Serves: 24

• Ingredients

3 3/4 cups all-purpose flour
3/4 teaspoon ground cinnamon
1 1/2 cups soft butter
3/4 cup light corn syrup
1 teaspoon extract vanilla
2 1/4 cups ground walnuts
1 1/2 powdered sugar

• preparation

Preheat oven to 350 degrees.
Mix flour and cinnamon. Beat butter, syrup, and vanilla in a bowl, at medium speed until well blended.
Stir in flour mixture and walnuts. Cover.
Refrigerate until chilled.
Shape dough by rounded teaspoons into 2 -inch long rolls.
Place on cookie sheet, and shape to form crescents.
Bake 15 to 18 minutes or until light brown. Cool on wire rack roll in powdered sugar.

Serves: 20

Original recipe: Canadian Living

• Ingredients

3/4 cups walnut halves
1 1/4 cup icing sugar
1 cup butter softened
1 teaspoon vanilla
1/4 teaspoon salt
2 cups all-purpose flour
3/4 cups white chocolate chips

• preparation

Line rimless baking sheets with parchment paper or leave ungreased; set aside.

In food processor, whirl walnut halves with 1/4 cup (50 mL) of the sugar until finely ground.

In large bowl, beat butter until fluffy; stir in nut mixture, then vanilla and salt. Stir in flour, 1 cup (250 mL) at a time. Sprinkle with chocolate chips; stir in. Shape by heaping teaspoonfuls (5 mL) into 1-inch (2.5 cm) balls. Arrange, 2 inches (5 cm) apart, on prepared pans. Cover lightly; chill until firm, about 30 minutes.

Bake in top and bottom thirds of 325?F (160?C) oven, rotating and switching pans halfway through, until bottoms are golden, about 22 minutes. Let rest on pans for about 3 minutes.

Sprinkle remaining icing sugar into shallow wide bowl. Working with about 6 cookies at a time, place, rounded side down, in sugar; roll to coat all sides. Place, right side up, on racks to let cool.

Press icing sugar through sieve to sift. Roll cookies again. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 1 week or freeze for up to 1 month.)