Dessert

Ingredients:

• Churros:
• 2 cups water
• 1-3/4 tablespoons unsalted butter, melted
• 1/4 teaspoon salt
• 2 cups flour
• 1/3 cup finely chopped California walnuts
• 2-1/2 cups sugar
• 1-1/2 tablespoon ground cinnamon
• 4 cups olive oil
• Chocolate sauce:
• 3 cups milk
• 1 cinnamon stick
• 1/3 cup brown sugar
• 2 teaspoons flour
• 1/2 cup unsweetened cocoa powder

Preparation:

Churros:

1. Pour water into a medium saucepan with 1 teaspoon sugar, melted butter and salt; stir with a whisk. Bring to boil and add all the flour and chopped California walnuts.
2. Stir for about 2 minutes with a wooden spoon until a smooth paste forms. Remove from heat and form a dough. Allow churro dough to cool for 5-8 minutes.
3. While dough is cooling, preheat oil in large pan or electric skillet over medium heat (180°C).
4. Mix 2 cups of sugar with 1-1/2 tablespoons ground cinnamon in wide bowl or pie pan. Set aside cinnamon sugar mixture.
5. Once cooled, put the dough into a pastry bag with a star-shaped tip to form the churros. Pipe the dough out on a cookie sheet in pieces. Cut with scissors if needed.
6. Use a wooden skewer to poke through each piece vertically to allow for steam to escape during frying.
7. Place 4 to 5 churros in hot oil and fry until golden brown and crispy for about 3 to 4 minutes, turning occasionally.
8. Drain on paper towels. Roll in cinnamon sugar mixture and serve with hot chocolate sauce.

Chocolate sauce:

1. In a medium sauce pan, bring milk, cinnamon and brown sugar to a boil.
2. Remove from heat immediately. Cover and let it stand.
3. Add flour and cocoa into milk pan and stir well.
4. Reheat over low heat for about 10-12 minutes to thicken slightly. Serve hot in cups or glasses with the churros.

Ingredients:

• Crust:
• 2 cups California walnuts, ground
• 1/4 cup grated parmesan
• 2 tablespoons melted butter
• Filling:
• 2 sweet potatoes, thinly sliced
• 1/3 cup whipping cream
• 1 tablespoon fresh thyme or 1 teaspoon dried
• 1/2 teaspoon each: salt and pepper
• 1/2 teaspoon ground nutmeg
• 1/4 cup grated Parmesan

Preparation:

1. In medium bowl using fork, combine walnuts, parmesan and butter (add 1 tablespoon more butter if dry). Using the back of a spoon, press walnut mixture into bottom and halfway up sides of a 4-inch x 10-inch (10-cm x 25-cm) tart pan. Cover and refrigerate at least 1 hour or overnight.
2. In separate bowl, combine sweet potatoes, cream, thyme, salt, pepper and nutmeg; stir well.
   Cover and refrigerate at least 1 hour or overnight.
3. On walnut base, layer sweet potatoes; drizzle with remaining cream mixture and sprinkle with parmesan.
4. Bake at 180°C for 45 minutes or until potatoes are tender and filling is golden and bubbly.
5. Let it stand for 10 minutes; slice and serve warm.

Ingredients:

• 1kg apples peeled, core removed and diced
• 2 grapefruits
• 200g caster sugar
• 20g corn flour/starch
• 8g salt
• 100g rolled oats
• 100g gluten free/ rice flour
• 100g butter
• 100g coarsely chopped California walnuts
• 1 egg yolk

Preparation:

1. Peel and remove the core from the apples before cutting into 1/2cm slices.
2. In a large shallow pan, pour the sugar in with the apples and cook on a medium heat.
3. Cut the skin off the grapefruits, then slice the segments out before adding to the apples. Add a pinch of salt to help improve the flavor.
4. To make the crumble, break California walnuts up in your hand and place in a mixing bowl.
5. Add the flour, oats and butter to the bowl along with the sugar and mix together with your hands to make a crumble.
6. Finally for the crumble add an egg yolk and stir together.
7. Mix the corn flour with a little water to make a thin paste. When the apples are soft and cooked, pour the corn flour in and stir together.
8. The apple and grapefruit mixture will thicken as you stir together, remove from the heat and pour into an ovenproof dish ready for the crumble.
9. Scatter the crumble mixture over the apples and grapefruit and gently spread out.
10. Bake in the oven at 180°C for 30-40 minutes, until golden.

Ingredients

• For Walnut milk
• 1 cup California walnuts
• 3 ½ cups filtered water
• For kheer
• 2 teaspoons ghee
• 3 cardamom pods, crushed
• California walnut milk
• California walnut paste
• Sugar (optional)
• 1 banana

Preparation:

1. Soak the walnut for 2-4 hours and blend with water to make walnut milk.
2. In a pan, add ghee, cardamoms and walnut milk and keep stirring.
3. Add roasted walnut paste in the mixture and keep whisking.
4. Once the milk thickens, chop a banana and add that to the pan.
5. Stir it for a while, take it off the heat and put it in a bowl.
6. Top with chopped California walnuts and serve.

Ingredients:

• 150g butter
• 200g butter cookies
• 150g + 2 tablespoons California walnuts
• 400g sweetened condensed milk
• Grated peel of 2 organic lemons
• Juice of 1 lemon
• 1 sachet of powdered dessert sauce “vanilla flavor” (without cooking)
• 500g whipped cream
• 1 tablespoon sugar
• Oil for the pan
• Baking paper

Preparation:

1. Melt butter in a small saucepan. Finely chop the cookies and 150g walnut kernels, and mix with the butter. Grease a tart pan (24 cm diameter; 5 cm high; raised bottom) with oil. Pour in crumb mixture and press down to form a flat bottom and sides. Refrigerate.
2. Mix condensed milk with lemon juice and lemon zest, except for about 1 teaspoon for topping. Stir vigorously with the powdered dessert sauce for about 1 minute. Whip 300g cream until stiff and fold in. Pour the cream into the pan and spread. Refrigerate for approx. 2 hours.
3. Coarsely chop 2 tablespoons walnut kernels and roast in a pan without oil. Sprinkle with sugar and let caramelize. Remove, spread on a piece of baking paper, and let cool. Remove the cake from the pan and place on a cake stand. Whip the remaining 200g cream until stiff and spread loosely on top of the pie. Sprinkle remaining walnut kernels and lemon zest on top. Refrigerate until ready to serve.

Ingredients:

• 200g milk chocolate, broken into pieces
• 2 tablespoons golden syrup
• 50g unsalted butter, diced
• 75g cornflakes
• 50g California walnuts, roughly chopped + 12 halves
• 80g bag of chocolate mini eggs

Preparation:

1. Place 12 fairy cases (mini cupcake cases) in a 12-hole muffin tin.
2. Place the chocolate, syrup and butter in a large bowl and set over a pan of simmering water, allow to melt completely then cool slightly.
3. Stir in the cornflakes and chopped walnuts until completely coated. Divide between the paper cases and make a little hollow in the center of each.
4. Press a walnut half and 2 mini eggs in the hollow and chill until set.

Ingredients:

• 175g butter, softened
• 1 lemon, zest and juice
• 175g caster sugar
• 3 large eggs
• 175g self-raising flour
• 50g California walnuts, finely chopped + 25g roughly chopped
• 50g icing sugar, sifted

Preparation:

1. Grease and line the base and sides of an air fryer tray with baking parchment.
2. Whisk together the butter, lemon zest and caster sugar until pale and fluffy. Whisk in the eggs, 1 at a time.
3. Stir the flour and 50g chopped walnuts into the cake mixture with the juice of ½ lemon.
4. Spoon into the prepared tray, level the surface and bake in the air fryer at 180°C for 35-40 minutes until a skewer comes out clean, cover with foil towards the end if it looks a little dark. Allow to cool.
5. Blend the icing sugar with 1-2 teaspoon lemon juice to give a smooth and thick, but pipeable consistency and drizzle, or pipe over the cake and sprinkle with remaining walnuts.
6. Cut into 9 to serve.

Ingredients:

• 1/2 cup wheat flour
• 1/2 cup maida
• 2 tablespoons sooji
• Salt
• 2 teaspoons ghee
• 2 tablespoons milk
• Warm water

To Make Filling:

• 1 cup California walnuts
• 15 dates
• Dry rose petals
• 1 teaspoon cardamom powder

Preparation:

1. To a bowl, take wheat flour, maida, sooji, salt and ghee. Mix them well.
2. To this add milk and mix.
3. Now start adding warm water and start kneading the dough.
4. Knead the dough for 5 mins.
5. Cover it with some ghee and leave for about 5 mins.
6. To make the filling, to the processor add walnut, dates, dry rose petals and cardamom powder.
7. Grind it to a coarse mixture.
8. After 30 mins, divide the dough into smaller balls.
9. Take a dough ball and roll it out a little.
10. Place the walnut-dates filling in the center.
11. Fold from one side and seal it on all sides.
12. Heat some oil in a kadai.
13. Deep fry the gujiya on medium flame until they are golden brown in colour.

Ingredients:

• 6 small sugar pumpkins, approx. 400g each, and about 4-inches in diameter (to be used as decorative bowls)
• 3/4 cup sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 2 eggs
• 2 cups pumpkin puree
• 1 cup non-fat or low-fat evaporated milk
• 6 tablespoons chopped, toasted California walnuts

*NOTE: These crustless, individual custards can be baked either in small, hollowed-out pumpkins or in ramekins. Instructions for both methods are given.

Preparation:

1. To prepare the pumpkins, if you are using them, remove the stem end from each, and scrape the seeds and fibers from inside the pumpkins. Cut a very thin slice off the bottom of each pumpkin, so they will sit flat, without wobbling.
2. Alternately, coat 6 ramekins, each about 170g capacity, with non-stick cooking spray.
3. Preheat the oven to 230°C In a large bowl, combine the sugar, cinnamon, ginger, cloves and salt, and stir with a whisk or spoon until evenly blended.
4. Add the eggs and pumpkin puree and beat until completely mixed. Slowly pour in the evaporated milk, stirring until smooth.
5. If you are using pumpkins, divide the filling among them, pouring about 1/2 cup into each. Place the pumpkins on a parchment-lined shallow baking pan, with their tops next to them. Bake for 15 minutes, then reduce the heat to 350ºF and continue baking about 1 hour more, or until the pumpkins are tender when pierced. If the tops are done sooner, remove them.
6. If you are using ramekins, pour about 1/2 cup of filling into each. Place the ramekins on a shallow baking pan.
7. Bake for 10 minutes, then reduce the heat to 163°C and bake about 25 minutes more, or until a knife inserted in the filling comes out clean or almost clean.
8. Remove from the oven and transfer to a rack to cool (cool for an hour if baked in pumpkins).
9. Serve the custards warm, sprinkle each with 1 tablespoon of walnuts. Accompany with sweetened whipped cream, if desired. The pumpkin lids may be placed atop the pumpkins, or at a jaunty angle alongside.

Ingredients:

Gravestones:

• 70ml white chocolate melting wafers
• 8 California walnut halves
• 1 small tube black decorating gel

Graveyards:

• 70ml white chocolate melting wafers
• 8 California walnut halves
• 1 small tube black decorating gel

Preparation:

Gravestones:

1. Prepare a baking sheet with wax paper.
2. Place white chocolate in a small microwave safe dish. Heat chocolate in 15 second intervals, stirring with a spoon between each interval, until white chocolate is almost melted (you don’t want the chocolate to burn). Stir chocolate vigorously until all wafers are melted.
3. Using a fork, dip each California walnut half into the chocolate, cover with chocolate, then remove, shaking excess back into the bowl. Place walnut halves onto wax paper.
4. Refrigerate 15 minutes. Remove halves from refrigerator and write the letters “RIP” on each walnut halve using the black decorating gel.

Graveyards:

1. Layer yogurt at the bottom of four short and wide mason jars or glass bowls.
2. Add cookies and walnut halves to a food processor and pulse until fine crumbs form, about one minute.
3. Spoon crumbs overtop yogurt. Place two gravestones in each mason jar graveyard. Serve or refrigerate until serving.