California Walnut Sugar Cookies

Ingredients

Cookies: 

  • 2 cups flour
  • 1 1/2 cups California walnuts, very finely chopped
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter, at room temperature
  • 2/3 cup vegetable shortening, room temperature
  • 1 1/4 cups granulated sugar
  • 1 egg, at room temperature
  • 1 1/2 teaspoons vanilla extract

Icing:

  • 2 egg whites
  • 1/2 teaspoon vanilla extract
  • 3 1/2 cups powdered sugar
  • Decorative sugar (optional)

Preparation:

  1. Preheat oven to 180°C and line 2 large baking sheets with parchment paper.
  2. Stir together flour, walnuts, baking powder, and salt in a medium bowl.
  3. In a stand mixer fitted with a paddle attachment or in a large bowl with a hand mixer, cream together butter, shortening, and sugar until pale and fluffy, scraping down sides and bottom of bowl once in between. Beat in egg and vanilla, mixing just until combined.
  4. Add dry ingredients in two batches, stirring at low speed until the dough just comes together.
  5. Divide dough into two equal pieces and flatten each into a 1-inch-thick disc. Place between two pieces of parchment paper and roll out 1/4-inch thick. Transfer to a baking sheet and refrigerate for at least one hour.
  6. Working with one sheet of dough at a time, remove the top layer of parchment and cut with desired cookie cutter shape.
  7. Place cookies an inch apart on prepared baking sheets. Press any scraps together, reroll between parchment paper and repeat cutting. Bake for 10 to 12 minutes or until cookies are firm when gently pressed in the center. Let cool completely.
  8. To prepare icing, whisk egg whites and vanilla with a mixer until light and foamy. Reduce to low speed and slowly add powdered sugar. Increase speed to high and whisk until well mixed.
  9. Fill a disposable pastry bag with icing. Cut a small hole in the end and decorate cookies. Sprinkle with decorative sugar, if desired.

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Caramel Apple Pie Bars

Ingredients

  • 1 3/4 cups California walnuts
  • 1 cup oat flour
  • 1/3 cup cold vegan butter, cubed
  • 1/4 cup coconut sugar
  • 3 tablespoons pure maple syrup
  • 1/8 teaspoon salt

Vegan Caramel:

  • 3/4 cup coconut cream
  • 1/4 cup maple syrup
  • 2 tablespoons coconut sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Filling:

  • 3 1/2 cups honey crisp apple slices (3 medium apples)
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon salt

Preparation:

  1. Preheat oven to 180°C and line an 8-inch square baking dish with parchment paper.
  2. Place all crust ingredients to a food processor and pulse for 30 seconds or until only small pieces of walnuts remain and the mixture sticks together when pinched. Set aside 1/3 of the mixture. Press the remaining into the prepared pan. Bake for 20 minutes or until the edges have started to brown.

by admin

Walnut Banana Bread

Ingredients

  • 1 2/3 cups all-purpose flour
  • 1 tablespoon cinnamon
  • 1 tablespoon pumpkin pie spice
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon nutmeg
  • 3/4 cup chopped California walnuts
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 1/3 cup packed light brown sugar
  • 11/2 teaspoons vanilla extract
  • 3 eggs
  • 2 tablespoons granulated sugar for topping

Preparation:

  1. Preheat the oven to 180°C, and grease a 9 x 5-inch loaf pan and coat with flour.
  2. Whisk together flour, cinnamon, pumpkin pie spice, baking powder, salt, baking soda and nutmeg in a large. Add walnuts and toss to coat.
  3. Whisk together pumpkin puree, oil, granulated sugar, brown sugar, vanilla and eggs in a medium bowl until smooth.
  4. Fold wet ingredients into dry ingredients, stirring just until dry ingredients are moistened, being careful not to over mix.
  5. Spread batter in prepared pan and sprinkle sugar evenly over the top.
  6. Bake for 65 to 70 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Allow to cool completely on a wire rack before removing from pan and slicing.

by admin

California Walnut Praline Bread Pudding

Ingredients

Walnut Pralines:

  • 2/3 cup sugar
  • 1/3 cup brown sugar
  • 1/4 cup evaporated milk
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons butter
  • 113g California walnuts, roughly chopped and lightly toasted

Bread Pudding:

  • 500g French bread, cut into 3/4-inch cubes
  • 3 cups milk
  • 2 cups heavy whipping cream
  • 4 tablespoons butter
  • 1 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 2 cups sugar
  • 2 teaspoons vanilla extract

Nocello Sauce:

  • 1/4 cup butter
  • 1 cup brown sugar
  • 1/2 cup heavy whipping cream
  • 1/4 cup Nocello (walnut liqueur)
  • 1 teaspoon vanilla extract

Preparation:

  1. To prepare pralines, stir together sugar, brown sugar, evaporated milk and vanilla in a large heavy bottomed pot. Cook over medium-high heat until mixture reaches 120°C, stirring occasionally. Remove from heat and stir in butter. When butter is melted, stir in walnuts.
  2. Let cool until slightly thickened, then scoop onto a parchment-lined baking sheet using a 24-inch scoop. Let cool completely until firm, then coarsely chop.
  3. To prepare Bread Pudding, preheat oven to 180°C. Place bread cubes on a large baking sheet and bake for 5 to 7 minutes until lightly toasted but not brown. Transfer to a large bowl.
  4. Bring the cream, milk, butter, cinnamon and salt to a simmer in a large pot. Cook over medium heat until mixture reaches 100°C.
  5. Whisk together eggs, sugar and vanilla in a large bowl until sugar is mostly dissolved. Whisking constantly, slowly add hot milk mixture a ladle at a time. Continue to use all the milk mixture. Pour over bread cubes and let stand for 1 hour.
  6. Lightly grease a half hotel pan and pour in bread mixture. Sprinkle with half the pralines and lightly tuck under the surface. Cover with foil and bake for 30 minutes. Remove foil and bake for 15 minutes more or until puffed and golden brown.
  7. While pudding is baking, prepare Nocello Sauce. Melt butter in a small pot; add brown sugar, cream and vanilla. Cook for about 2 minutes to dissolve sugar, stirring frequently. Remove from heat and slowly stir in Nocello. Return to burner and let simmer over low heat for several minutes. Let cool completely, stirring occasionally.
  8. Serve squares of bread pudding in small bowls with about 1 1/2 to 2 tablespoons of sauce. Sprinkle with remaining pralines.

by admin

Beetroot and California Walnut Cupcakes with Cream Cheese Frosting

Ingredients

For the cupcakes:

  • 12 cupcake cases
  • 170g vacuum-packed cooked beetroot
  • 2 eggs
  • 140ml walnut oil
  • 1 tea spoon vanilla essence
  • 170g plain flour
  • 1½ tea spoon baking powder
  • 3 table spoon cocoa powder
  • Pinch of salt
  • 70g soft brown sugar
  • 100g golden caster sugar
  • 3 table spoon chopped California walnuts

For the caramelised California walnuts:

  • 60g white caster
  • 1½ table spoon liquid glucose
  • 12 California walnut halves

For the caramelised California walnuts:

  • 60g white caster
  • 1½ table spoon liquid glucose
  • 12 California walnut halves

Preparation:

  1. Preheat the oven to 180°C.
  2. Place the beetroot, eggs, walnut oil and vanilla essence into a blender and blitz until smooth.
  3. Sift together the flour, baking powder, cocoa powder, salt, soft brown sugar and golden caster sugar into a large bowl.
  4. Whisk the wet ingredients into the dry with an electric hand whisk until fully combined. Stir the chopped California walnuts into the batter.
  5. Line a 12-hole muffin tray with cupcake cases and divide the cake batter between the cases. Bake in the oven for 15-20 minutes or until risen and cooked through, then leave aside to cool.
  6. Place the white caster sugar and liquid glucose into a small pan over a medium heat, swirling the pan from time to time until the sugar liquefies and turns a lovely golden caramel colour.
  7. Carefully dip the California walnut halves into the caramel, removing them individually with a spoon, and placing them on a sheet of baking parchment making sure they are separated. Leave aside to cool down.
  8. To make the frosting, place the butter into a large mixing bowl and whisk with an electric whisk until white and fluffy. Add the icing sugar, cream cheese and milk and whisk until just combined.
  9. Fit a piping bag with a large open nozzle and pipe a circle of icing on the top of each. Top each cupcake with a caramel-coated walnut to serve.

by admin

Walnut Apricot Rum-Truffles

Ingredients

  • 300g dark chocolate
  • 100g soft butter
  • 3 tablespoons cocoa + 4 tablespoons for dusting
  • 50g dried apricots
  • 50g California walnut kernels, finely chopped
  • 4 tablespoons rum

Preparation:

  1. Grate chocolate and mix with butter. Add cocoa powder, apricots, walnuts and rum and knead until it forms a sticky dough.
  2. Sprinkle plate with cocoa powder.
  3. For the rum truffle, take one tablespoon of dough between the palms of your hands, coat with cocoa and leave to cool in the refrigerator for at least four hours.

by admin

California Walnut Apple Danish Bread

Ingredients

  • 200g all-purpose flour
  • 800g bread flour
  • 5g malt extract
  • 50g butter
  • 45g fresh yeast
  • 100g granulated sugar
  • 20g salt
  • 300ml milk
  • 2 Eggs
  • 200ml water
  • 500g softened butter

California Walnut Paste:

  • 280g softened butter
  • 240g granulated sugar
  • Egg
  • 250g California walnut powder
  • 32g cake flour
  • 24g brandy

Preserved Apple：

  • 400g apple
  • 1 teaspoon ground cinnamon
  • 150g toasted California walnuts

Preparation:

  1. Beat all the ingredients (except butter) together until the dough expands, ferment the dough for 1 hour at 28℃, flatten and then freeze for 12 hours
  2. Wrap the butter pieces into the dough (four folds, twice), and press into a 10*10 square shape
  3. For California Walnut Paste: Mix butter and sugar, add eggs in batches, add California walnut powder and cake flour, and finally add brandy and mix well.
  4. For Preserved Apple: Mix diced apple and cinnamon, and then fold in toasted California Walnuts (the flavor will be better if preserved for a whole night)
  5. Make a hole in the middle of the dough, squeeze 10g California Walnut Paste, and then roast for 12-14 minutes at 240℃/200℃.
  6. Take out and let cool, put 15g preserved apple and some whole walnut kernels on the surface, spread moisture proof sugar and decorate with rosemary.

by admin

Walnut & Goats Cheese Palmiers

Ingredients

  • 320g pack puff pastry sheet
  • 125g soft goat’s cheese
  • ½ red pepper, finely diced
  • 75g California walnuts, finely chopped
  • 1 tablespoon chopped chives

Preparation:

  1. Preheat the oven to 220°C. Line 2 large baking trays with baking parchment.
  2. Unroll the pastry keeping it on the paper. Spread with the goat’s cheese and sprinkle over the pepper, walnuts and chives, season.
  3. With the long side closest to you, roll up the pastry until you reach the centre. Turn the pastry around so the other long edge is closest to you and repeat so the 2 rolls meet in the middle. Cut into 24 slices and place on the baking trays. Bake for 15-18 minutes until golden.

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Walnut, Brie & Cranberry Croissant

Ingredients

  • 350g can croissant dough
  • 50g cranberry sauce
  • 100g California walnuts, chopped
  • 100g brie, sliced
  • 1 medium egg, beaten

Preparation:

  1. Preheat the oven to 200°C. Line a large baking tray with baking parchment.
  2. Open the croissant dough can according to the pack instructions and cut along the perforated lines to make 6 triangles.
  3. Spread each triangle with cranberry sauce. Sprinkle 75g walnuts over the dough. Place the Brie at the short edge of the dough and roll to the opposite corner to form a croissant shape, transfer to the baking tray.
  4. Brush with egg and sprinkle over the reserved walnuts. Bake for 15-18 minutes until golden. Serve warm.

by admin

Walnut Keema Stuffed Pav

Ingredients

  • 4 hard-boiled eggs, halved
  • 400g minced mutton or chicken keema
  • 2 teaspoons coriander powder
  • 1/2 teaspoon turmeric powder
  • 2 onions, finely chopped
  • 4 green chilies, finely chopped
  • 1 teaspoon ginger paste
  • 4-6 cloves of garlic, minced
  • 1 teaspoon garam masala
  • Handful of fresh coriander, chopped
  • 1/2 cup California walnuts, coarsely chopped
  • 1 tablespoon ghee
  • Salt to taste

For the pav buns:

  • 8 pav buns
  • 2 eggs
  • 1-2 teaspoons milk
  • A pinch of salt and pepper

Preparation:

  1. In a pan, heat ghee. Cook the meat with coriander powder, turmeric powder, salt, and 2-3 teaspoons of water until water evaporates and keema is cooked. Set aside.
  2. In the same pan, heat 2 tablespoons of oil, and sauté the onions till translucent. Add the green chilies, garlic, and ginger paste and fry till fragrant.
  3. Add the minced meat, garam masala, coriander, and walnuts. Adjust seasoning. Stir till the masala is dry. Remove from flame.
  4. Using a knife, make a round or square cut on the bottom side of the pavs. Keep the cut piece.
  5. Remove some crumbs from the inner section without breaking the bun. Repeat with the remaining buns.
  6. Stuff each bun with 1 – 1 ½ tablespoons of keema masala (depending on the size of the pav, adjust the filling).
  7. Place an egg half on top of the filling. Top with 1-2 tablespoons of the keema masala. Cover with the reserved cut-out. Press gently.
  8. Repeat for the other buns. Make sure the buns are properly filled but take care that you do not break the buns while filling.
    (Note: In case a part of the bun breaks, use the crumbs that were removed to patch up the open part. Once you coat it with egg and cook, the crumb will also cook and the breaks will be fixed.)
  9. Beat the eggs with 2 teaspoons of milk and a tiny pinch of salt and pepper.
  10. Heat 1 tablespoon of ghee/butter over medium heat. Dip the bun in the beaten egg covering all sides with the egg batter. Place the bun’s bottom side first in the pan. This will help seal the bottom part. Cook for 1 – 2 minutes per side. Serve warm.

by admin