Anyone know any recipes using black walnuts?

Question

We have several trees on our property and I love black walnuts and I also like black walnut ice cream. What else can you make with black walnuts?

What some wonderful sounding recipes! But ksara I am going to make your recipe tomorrow.

We have so many that we pick out and put in our freezer from last year I would just hate for them to get old.

They are THE HARDEST things to pick out!!!

And thanks for the info about the worth and all but I doubt they will ever be cut in my lifetime. They were here before I was born and I'm in my 50's.

Answer 1

This first recipe is one my mother has made for years.

White Cake (or you can use a box mix)
1 cup white sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

7 Minute Iceing with Black Walnuts
1-1/2 cups sugar
1/3 cup water
1/4 teaspoon salt
2 egg whites
1-1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup of chopped black walnuts
Combine all ingredients, except vanilla in top part of double boiler. Beat about 1 minute to mix thoroughly. Then put over boiling water and beat constantly with rotary or electric beater for 7 minutes, or until frosting will stand in stiff peaks. (Stir frosting up from bottom of pan occasionally.) Remove from over boiling water and add vanilla. Beat until of proper spreading consistency. Add walnuts an stir in fast. Makes 5-1/3 cups.

Black Walnut Divinity
2 cups granulated sugar
½ cup light corn syrup
½ cup water
1 teaspoon vanilla
2 large egg whites
1 cup chopped black walnuts
Combine sugar, corn syrup and water in a saucepan. Bring to a boil. Reduce heat and cook syrup to hard-ball stage (250-265-degrees F.). While syrup is cooking, beat egg whites until stiff peaks form. Pour syrup slowly into egg whites, beating constantly until candy loses its gloss and holds shape. Immediately fold in vanilla and walnuts. Drop by spoonfuls onto a waxed paper covered tray.
Yield: 18 pieces.


Black Walnut Pesto
Ingredients
1 head elephant garlic
1 cup olive oil, plus about 2 tablespoons for basting
1/2 cup fresh basil leaves
1/4 cup fresh cilantro or parsley leaves
1 cup walnuts
1 cup pine nuts
1/2 cup black walnuts
1/4 cup dark-colored miso
1/4 cup lecithin granules
Preheat the oven to 375 degrees F. In a covered, oiled casserole dish, bake the garlic for 40 minutes, basting occasionally with the 2 tablespoons of olive oil. Let cool and then peel. Meanwhile, in a food processor or by hand, chop the basil and parsley. Add the garlic and process or chop again. Add the nuts and process or chop until finely chopped. Add the miso, lecithin, and remaining cup of olive oil and process until well mixed. Black Walnut Pesto will keep, tightly covered, in the refrigerator for up to 3 weeks, covered with a thin layer of olive oil. Serve it on pasta, as a dip, or as a spread for crackers or bread.
Yield: 3 cups


Black Walnut Spread
1 cup well-drained silken tofu
2 tablespoons lecithin granules
2 tablespoons brown rice vinegar or red wine vinegar
2 tablespoons sweet white miso or other sweet miso
1 tablespoon corn oil, walnut oil, or flaxseed oil
2 teaspoons freshly ground yellow mustard seeds (1 tablespoon seeds)
1 teaspoon brewers' yeast
1 teaspoon dried tarragon, finely crumbled
1 teaspoon freshly ground white pepper (1/2 tablespoon peppercorns)
1 cup black walnuts
1 cup regular walnuts
In a food processor or large bowl, combine all the ingredients except the walnuts and process or beat with a whisk or fork until smooth. Add the walnuts and process until they are finely chopped, or chop the nuts fine by hand and mix them with the remaining ingredients. Black Walnut Spread will keep, tightly covered, in the refrigerator for 1 week.
Slather Black Walnut Spread on bread or use it as a dip.
Yield: 2 cups


Honey Walnut Cake
1-1/2 cups walnut pieces
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
12 tablespoons unsalted butter, at room temperature
1/2 cup honey
1/4 cup sugar
3 large eggs
1 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
10 nice walnut halves and 2 tablespoons honey for garnish
Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a 9-inch cake pan. Spread the walnuts on a sheet pan and toast in the preheated oven for 6 minutes. Cool and rub the nuts in a towel to remove the loose skins. Grind the nuts in a food processor with 1/2 cup of the flour until very fine. In a medium bowl, combine the ground nuts, remaining flour, baking powder, and salt. Reserve. In a standing mixer with a paddle attachment or with an electric hand mixer, beat the butter with the honey and sugar until light and fluffy, about 3 minutes. Scrape down the sides of the bowl. In a small bowl, beat the eggs lightly with the orange zest and vanilla. Add it in thirds to the butter mixture. Beat well to incorporate after each addition. Scrape down the sides of the bowl. Add the dry ingredients and mix until fully incorporated. Spread the batter evenly in the prepared cake pan. Bake in the preheated oven for 35 to 40 minutes, until a toothpick inserted into the center comes out clean. While the cake is baking, toast the ten walnut halves on a sheet pan for 8 minutes. While they are still warm rub the nuts in a towel to remove the excess skin and place them in a small bowl. Add the 2 tablespoons of honey and stir until the walnuts are coated. Reserve the walnut halves at room temperature to garnish the cake when it is finished. Cool the cake in the pan for 5 minutes and then turn out onto a cake rack to cool. Garnish the edge of the cake with the walnut halves.
Yield: 8 to 10 servings


Maple Walnut Ice Cream
1-1/2 cups walnuts, chopped
1-1/2 cup milk
8 egg yolks
1 cup maple sugar
1-1/2 cups heavy cream, cold
Preheat the oven to 250 degrees F. and toast the walnut pieces until they are lightly browned. Allow to cool. Heat the milk with 1/2 cup of walnuts in a heavy saucepan. When the milk is close to boiling, remove from the heat; cover and let steep for 20 minutes. Strain and discard the walnut pieces. Whisk the egg yolks and maple sugar together. Add the warm milk gradually, stirring constantly, until all the milk is added. (Be sure milk is cool enough and do this very gradually because you don't want to cook the egg yolks in this process.) Return this mixture to the saucepan and cook over low heat, stirring constantly, until the custard coats the back of a spoon (170 to 175 degrees F.). Pour the heavy cream into a large bowl or container. Strain the custard into the cream. Mix well, then chill thoroughly. Freeze according to the directions of your machine. After the ice cream stiffens (about 1 to 2 minutes before it is done), fold in the remaining 1 cup of walnuts


Lemon-Walnut Green Beans
Ingredients
3 pounds small green beans
1/2 teaspoon salt
1/3 cup butter or margarine
12 sliced green onions
2/3 cup chopped walnutsm,toasted
1-1/2 tablespoons chopped fresh or crushed dried rosemary
3 tablespoons fresh lemon juice
1-1/2 tablespoons grated lemon rind
Sprinkle beans with salt, and arrange in a steamer basket over boiling water. Cover and steam 8 to 12 minutes or until crisp-tender. Plunge beans into cold water to stop the cooking process; drain. Melt butter in a Dutch oven over medium-high heat; add green onions, and sauté until tender. Add green beans, walnuts, rosemary, and lemon juice; cook, stirring constantly, until thoroughly heated. Sprinkle with lemon rind. Serve immediately.

Chicken Breast with Black Walnuts
4 boneless and skinless chicken breasts, pounded
1 cup apple(tart) grated
1 cup Black Walnuts
2 tbs sage fresh or dried leaves
1 tsp salt
1/2 tsp freshly ground pepper
1/4 cup hot sauce
14 ounces chicken broth
3 tbsp flour
1. Preheat oven to 350 degrees. In blended or food processor, grind black walnuts with sage, salt and pepper until black walnut pieces are 1/8 inch. Remove from blender and combine with grated apple to form a paste. Spread 1/4 of the paste on the bottom of each chicken breast, covering evenly. Carefully roll each breast into a lengthwise roll, and secure with a toothpick. Place, toothpick down, in oven proof skillet. Generously coat the rolls with the Red Hot and sprinkle with salt and pepper. Add 1/2 cup of the chicken broth and poach in the oven for 30 minutes, or until the chicken rolls are cooked in the middle and browned on top. Remove the breasts to a cutting board and add 1/4 of the remaining broth to the skillet. Reduce the pan drippings almost completely. Just as they are turning brown, add another 1/4 of the chicken broth and deglaze the pan. Mix remaining broth with the flour, be sure it has no lumps and stir into the skillet. Continue stirring over medium heat until the sauce is thickened and the flour taste has disappeared. Correct the seasonings with salt and pepper. Carefully remove the toothpicks from the chicken breasts and, holding them carefully, slice into 1/2 inch slices. Keep the roll intact as much as possible. Arrange cut rolls on serving platter, fanning each roll so the black walnut filling with show. Cover with foil and return to oven until chicken has regained its warmth. Just before serving, spoon sauce over each breast individually.

Apple And Walnut Chicken Salad
3 chicken breasts - (1 lb.ea.)
2 tart green apples
2 tb fresh lemon juice
2/3 c chopped pitted dates
1 c finely chopped celery *
1 salt; to taste
1 freshly ground black -
1 pepper; to taste
1/2 c chopped toasted walnuts
---poaching; liquid---
4 c a basic chicken stock **
1 celery leaf
1 parsley sprig
1 pn salt
1 tb fresh lemon juice
---dressing---
1/3 c sour cream
1/3 c mayonnaise
2 tb fresh lemon juice


Poach the chicken breasts in the poaching liquid for 10 minutes, or just until the pink color is gone throughout. The breasts will be firm when pressed with the back of a fork. Let cool to room temperature in the liquid. Remove and discard the skin and bones, and shred the chicken into bite-size pieces. Core, peel, and cut apples in 1/2" slices. In a large
bowl, toss the apples with 2 tablespoons lemon juice. Add the chicken,dates, and celery. Toss to mix well. In a small bowl, whisk together the
sour cream, mayonnaise, and 2 tablespoons lemon juice. Add to the chicken mixture, along with salt and pepper. Toss again to combine well. Cover and chill the salad for 1 hour or more. Just before serving, stir in the walnuts. This recipe serves 4 to 6.

THESE SHOULD HELP OUT A LOT!!!!

nfd♥

Answer 2

heres somehting

Black Walnut Spread
Ingredients
1 cup well-drained silken tofu
2 tablespoons lecithin granules
2 tablespoons brown rice vinegar or red wine vinegar
2 tablespoons sweet white miso or other sweet miso
1 tablespoon corn oil, walnut oil, or flaxseed oil
2 teaspoons freshly ground yellow mustard seeds (1 tablespoon seeds)
1 teaspoon brewers' yeast
1 teaspoon dried tarragon, finely crumbled
1 teaspoon freshly ground white pepper (1/2 tablespoon peppercorns)
1 cup black walnuts
1 cup regular walnuts

Instructions
In a food processor or large bowl, combine all the ingredients except the walnuts and process or beat with a whisk or fork until smooth.

Add the walnuts and process until they are finely chopped, or chop the nuts fine by hand and mix them with the remaining ingredients. Black Walnut Spread will keep, tightly covered, in the refrigerator for 1 week.

Slather Black Walnut Spread on bread or use it as a dip.
.........................................................................................
Pumpkin Black Walnut Biscuits
Ingredients
2 cups unbleached all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon ground allspice
1/2 cup (1 stick) butter, cold
1/3 cup finely chopped black walnuts
2/3 cup canned or mashed, cooked pumpkin
1/2 cup buttermilk, or a bit more if needed
Sugar


Instructions
Preheat oven to 450 degrees F. Sift together the flour, sugar, baking powder and soda, salt, and spices into a large bowl. Cut in the butter (or use food processor) until the mixture resembles coarse crumbs. Add the nuts. In a small bowl, whisk together the pumpkin and buttermilk. Add it to the flour mixture and stir to combine. The dough will be quite stiff and not all the flour will be incorporated.

Turn the dough out onto a lightly floured cloth and knead gently a few times to work in the rest of the flour. Roll out the dough to a 1/2-inch thickness and cut with a 2-inch-round cutter. Transfer the biscuits to a lightly oiled shiny baking sheet, and sprinkle tops with sugar. Bake for 10 minutes - do not let them get too brown. Serve immediately with butter.

Answer 3

Walnut Chicken Salad SandwichMost chicken salads are loaded with mayonnaise; this one relies on a yogurt-based dressing to make it moist, flavorful and lower in calories. Use whole wheat pita bread if you can find it; it contains more fiber, and it's nutty flavor works well with the walnuts in the salad.Servings 4
Prep Time15 min Recipe Rating:


Ingredients
1/2 cup finely chopped fresh spinach OR 3 Tbsps finely chopped frozen spinach, thawed and drained
2/3 cup nonfat plain yogurt
1 Tbsp lemon juice
1 tsp dry mustard
1/4 cup chopped green onion
1 Tbsp chopped fresh dill or tarragon OR 1/2 tsp dried dill or tarragon
1/2 cup finely chopped celery
2 cups diced, cooked white meat chicken
1 apple, cored and diced
1 cup chopped California walnuts
Salt and pepper, if desired
Several leaves iceberg or other crisp lettuce
4 pita breads, halved, if making sandwiches
Directions
In a large bowl, combine the spinach, yogurt, lemon juice, mustard, green onion, dill or tarragon and celery. Stir to combine.
Add the chicken, apple, and chopped walnuts, blend well, then season to taste with salt and pepper if desired.
Either serve the salad on a bed of lettuce leaves, or spoon about 1/2 cup of the salad into each pita half, tuck in a lettuce leave, and serve. Serves 4.
Nutrition Information
Calories531Total Fat23.5 gSaturated Fat3 gMonounsaturated Fat3.5 gPolyunsaturated Fat15 gTrans Fat0 gCholesterol60 mgSodium430 mgTotal Carbohydrate48 gDietary Fiber5.5 gProtein35 g Recipe

Answer 4

The below site has recipes for black walnut everything LOL ! It includes recipes for several cakes (see below) so perhaps you can compare to see which sounds most like your grandmothers. Hummingbird Cake Elva Norman`s Classic Black Walnut Jiffy Cake Black Walnut Fancy Cake Black Walnut Sheet Cake

Answer 5

A lot of money for one thing. The wood of the Black Walnut is coveted by craftsmen and furniture makers and is very valuable. If you have any large, "old growth" specimens that are 18 to 30 inches wide and about 60 feet tall, they are worth good money as timber. Here's a link you can research. The site has another link you can find recipes on. Have fun! and Surf Safe!

Answer 6

WALNUT PIE

3/4 cups sugar
3/4 cups white syrup
3 eggs
2 tablespoons of butter melted*
1 tablespoon of cornstarch
1 teaspoon of vanilla
1/2 teaspoon of salt
1 or 2 cups of walnuts

Mix all together the sugar, white syrup, eggs, cornstarch, butter, vanilla, and the salt in a large bowl. Then add the Walnuts Pour into an unbaked pie shell. Heat oven to 350 and bake pie for 45 minutes or until it sets in the middle.
Mark add this one to your collection. I'm
sure you will like it. It goes over big at our Church socials. jim b

Answer 7

BLACK WALNUT COOKIES

1 pkg. 1/4 lb. German sweet chocolate
2 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. butter
3/4 c. sugar
2 eggs
1/2 tsp. vanilla
1/2 c. black walnuts, chopped

Cream butter. Add sugar, eggs and beat well. Blend melted chocolate and dry ingredients. Stir in vanilla and black walnuts. Drop by teaspoonful onto greased baking sheet. Bake at 350 degrees for 10 minutes. Makes 4 dozen cookies.

BLACK WALNUT CUPCAKES

3/4 c. shortening
1 c. white sugar
1 1/4 c. brown sugar
3 eggs
3 c. cake flour
1 1/2 tsp. soda
3/4 tsp. nutmeg
1 tsp. salt
1 1/2 c. buttermilk
1 c. chopped black walnuts
1 tsp. black walnut flavoring
1 tsp. vanilla

Cream together shortening and sugars until fluffy. Beat in eggs thoroughly. Sift together cake flour, soda, nutmeg and salt. Stir dry ingredients in alternately with buttermilk, chopped black walnuts and black walnut flavoring. Mix thoroughly and put in paper-lined muffin pan, partly filling each cup and then put in 1 teaspoon Filling and finish filling cup. Bake at 350 degrees for 30 minutes. When cupcakes are cool, remove from pan and top with Frosting. Yield: 3 dozen cupcakes.

FILLING:

1/4 c. sugar
8 oz. cream cheese, softened
1/2 c. flaked coconut
1 tsp. black walnut flavoring
1 egg

In a small mixing bowl, beat the above ingredients until smooth.

FROSTING:

1 c. evaporated milk
1 c. sugar
3 egg yolks
1/2 c. butter
1 tsp. black walnut flavoring
1 c. black walnuts

Combine above ingredients. Cook and stir over medium heat until thickened, about 12 minutes. Stir in black walnuts and beat until thick enough to spread. Instead of this filling and frosting you can use this frosting and topping below. Both ways are good.

FROSTING:

3/4 c. vegetable shortening
2 c. confectioners' sugar
1/4 c. water
2 tsp. black walnut flavoring
1 tsp. vanilla
Dash of salt

Cream shortening. Add remaining ingredients and beat until fluffy. Pipe ring of frosting around edge of each cupcake and top with 1 teaspoon of topping.

NOTE: This recipe will also bake 2 (9 inch) layer cakes. The topping is spread between the layers and on top of the cake and the sides are frosted.

TOPPING:

1/3 c. soft butter
2/3 c. brown sugar
1/4 c. cream
1/2 tsp. black walnut flavoring
1 c. black walnuts, finely chopped

Mix ingredients together and cook on top of range until brown and bubbly. After frosting, top each cupcake with 1 teaspoon of topping.

BLACK WALNUT FUDGE

2 1/4 c. white sugar
1 tbsp. butter
3/4 c. milk or half and half
2 tbsp. white Karo molasses
Marshmallows (or marshmallow creme)
1 tsp. vanilla
Black walnut pieces

Mix sugar, butter, milk and Karo. Stir well and cook gently to 238 degrees. Before removing, add a few marshmallows or marshmallow creme. Then let cool. Add vanilla and black walnut pieces to taste. Beat until thick and spread into pan.

To make this into "Pecan Fudge" use maple molasses, 1 teaspoon maple flavoring and pecan pieces to taste.

Answer 8

My mother used to make this recipe for my dad. When I think of black walnuts, I think of this cake. Hope you enjoy it also...we always did. Recipe calls for hickory nuts, but we couldn't find them as easily as picking up the black walnuts in our backyard!

Hickory Nut (or Black Walnut) Cake
1 cup butter
2 cups sugar
4 eggs - separated
1 tsp. lemon juice
3 cups flour - sifted
2 tsp. baking powder
1/2 tsp. salt
1 cup milk
1/2 cup chopped nuts (hickory or black walnuts)
1 tsp. almond extract

Grease and flour tube cake pan or turks head mold. Preheat oven to 350 F.

Cream butter with 1 cup cugar. Beat egg yolks in separate bowl until light. Beat in the remaining cup of sugar until light and lemon colored. Then fold in lemon juice and combine with the creamed mixture.

Sift dry ingredients together. Add to creamed mixture alternately with the milk. Stir in nuts and almond extract.

Beat egg whites until light but not dry. Fold in lightly. Pour into greased and floured cake pan (up to 2/3rds full). Make cupcakes out of any extra batter - it depends upon the size of your pan.

Bake for 1 hour in 350 F preheated oven.

May be served unfrosted with spiced or brandied peaches or with a dusting of powdered sugar or caramel icing (the caramel icing is recommended and then sprinkle with additional nuts).

Hope you enjoy. I'm going to have to get some black walnuts or hickory nuts and make it in my bundt pan - I gave away the other pans!

Answer 9

Darn it, I was going to say ice cream.
How 'bout brownies?

Answer 10

banana nut bread

Answer 11

I think it depends