Preparation:

1. Put the sugar and half the cream over the fire in a double boiler; when the sugar is dissolved, stand it aside to cool.
2. When cold, add the remaining cream, the walnuts, chopped, and the flavoring, and freeze. This will serve six persons.

Like This Page? Bookmark it:

Preparation:

1. FOR CRUST: Mix together butter, egg yolks, sugar and vanilla extract. Add flour, baking powder and lemon. Refrigerate for 1 hour.
2. FOR FILLING: Beat egg whites until stiff. Add sugar and continue beating for a short time. Stir in jam, walnuts and lemon rind.
3. Devide the dough in half. Roll out the dough. Spoon in walnut filling. Cover with the top crust.
4. Bake at 190 (375 F) for 20 minutes until the crust is golden.

Like This Page? Bookmark it:

Ingredients:
12 whole walnuts, shelled
200 ml (3/4 cup) cream
100 g (3.5 oz) butter
5 egg yolks
100 g (3.5 oz) grated parmesan cheese
salt, pepper

Preparation:

1. Grind walnuts twice through the fine blade.
2. Cook walnuts with cream and butter until soft. Add parmesan cheese, salt and pepper. Serve with pasta.

Like This Page? Bookmark it:

Ingredients:
1/2 c. milk
1/4 c. corn syrup
2 tbsp. butter
3 c. sugar
1/2 tsp. salt
1 c. cream
2 tsp. vanilla
1 c. walnuts, chopped

Preparation:

1. Combine milk, corn syrup, butter, sugar, salt and cream in a large heavy saucepan. Cook over medium heat, stirring occasionally, until candy thermometer reaches 238 degrees F (soft-ball stage). Remove from heat. Cool to 100 degrees F.

 

2. Add vanilla extract. Beat mixture until it loses its gloss and thickens. Stir in walnuts. Pour candy into buttered pan. Cut when cool.

Vanilla Walnut Fudge Recipe

Like This Page? Bookmark it:

Ingredients:
4 eggs
300 g (10 oz) sugar
200 g (7 oz) flour
1 tsp baking powder
100 g (3.5 oz) walnuts, ground
10 Tbsp water
FILLING:
1/2 l (2 cups) milk
3 Tbsp flour
1 tsp vanilla extract
150 g (5 oz) butter
150 g (5 oz) powdered sugar

Preparation:

1. Beat egg whites until stiff peaks form.

 

2. Combine flour and baking powder.

 

3. Mix sugar and egg yolks. Add water, one tablespoon at a time. Beat until foamy. Fold in beaten egg whites. Stir in walnuts.

 

4. Pour batter into a greased and flour-dusted pan. Bake for 40 min. at 175 C.When cool, divide the cake into three uniform layers with a serrated knife.

 

5. FILLING: Scald 1/4 l (1 cup) milk. Combine remaining 1/4 l (1 cup) milk with flour and add the mixture to scalded milk. Cook for 10 minutes. Let cool.Mix butter and sugar until fluffy. Add to milk mixture.

 

6. ASSEMBLE: Mix 1 dl 1dl (4 fl oz; 1/2 cup) water with 3 Tbs rum. Sprinkle each layer of cake with 1/3 rum mixture, spread with the filling. Frost cake top and sides with remaining filling. Sprinkle with ground walnuts.

Like This Page? Bookmark it:

Ingredients:
DOUGH:
100 g (3.5 oz) sugar
200 ml (8 fl oz) milk
30 g (1 oz) yeast
600 g (1 lb 5 oz) flour
150 g (5 oz) butter, melted
4 egg yolks
172 tsp salt
FILLING:
400 g (0.9 lb) wallnuts, ground
4 egg whites
200 g (7 oz) sugar
100 ml (4 fl oz) milk, scalded
1 tsp rum

Preparation:

1. DOUGH: Dissolve the sugar in warm milk, blend in the yeast and leave for 15 minutes. Mix together flour, yeast, salt, butter and egg yolks to make a dough. Beat with a wooden spoon until blisters begin to form on the dough. Cover and let stand in a warm place until it doubles in size, about 1 hour.

 

2. FILLING: Beat egg whites until stiff. Pour the scalded milk over the walnuts. Combine with sugar and rum. Allow to cool. Gently fold in beaten egg whites.

 

3. ASSEMBLE: Spread flour on a large table-cloth. Divide the dough into two sections. Roll each section out very thin (on the table-cloth) and fill with wallnut filling. Roll by filling the edge of the table-cloth on which the dough was rolled out.

 

4. Put 100 ml (4 fl oz) of oil in the bread pan. Place the rolls into the pan. Put in refrigerator over night.

 

5. Brush the rolls with melted butter and bake at 175 C (350 F) for about 40 minutes or until they become golden. Let cool in the pan.

Like This Page? Bookmark it: