Publisher's Desk...
Good morning to everyone out there in a2z land. As you may recall, I am away with my family. This morning will find us in Biloxi, MS. We should soon be on our way to Orlando, FL for a few days. I hope this finds you well.
When I asked around a bit for help in getting a few issues done for posting while I am away, a couple of people came to my rescue. One of them is Pat in Auburn, WA. You will be delighted by what she has prepared. I was absolutely flabbergasted when she forwarded such a huge volume of interesting recipes, facts, and funnies. Even more astounding is the fact that her submissions were darn-near letter perfect and an editor's dream. Thanks, Pat!
Hello from the "wet side of the mountains" in the Pacific Northwest. The past couple of weeks, we have been having weather that lives up to our reputation. However, as with all natives, I don't let a little rain prevent me from enjoying life. The rain is what makes our part of the country so green.
Thank you Maggie, for giving me the opportunity to provide your newsletter during your absence. I envy my A2Z family that will get to meet you during your trip.
This edition includes recipes from appetizers to dessert -- all using walnuts.
FYI:
You will read this notice in the next few issues. I know you dislike seeing
repeated messages, filled with all sorts of exclamation points, please &
thank-you, etc. So this will be short and sweet...I will be away from my email
inboxes. The one for recipes only is for recipes only. The one for
general submissions is for that only. Until I can get home again to sort
through them, I would appreciate it if you would not send lengthy,
non-essential emails. Even one large email can cause the account to
overflow, preventing people who can read (sorry, but some of you do not)
from making important contributions to this publication. Your cooperation will
make my task of resuming live newsletters possible upon my return. I am most
grateful, in advance.
Having trouble placing your vote?
Vote for this Ezine at the Cumuli Ezine Finder.
"It is a requirement that items sent for posting NOT be from other newsletters."
(To see web version of newsletter click
here.)
The print is much larger and in bolder type for those with vision impairments, too.
If you are having trouble receiving issues, please click here for assistance.
To subscribe (or unsubscribe) to this publication, follow the links at the bottom of each issue. I cannot subscribe (or unsubscribe) folks. You must do this for yourself.
Enjoy!
Ramblings...
LIFE
Every day somewhere in Africa
A gazelle wakes up
It knows it must run faster
Than the fastest lion around
Lest it be eaten
Every day somewhere in Africa
A lion wakes up
It knows it must run faster
Than the slowest gazelle around
Lest it starve to death
Every day it does not matter
Whether you are a lion or a gazelle
Because you must run faster
Than the chores of life!
~Author Unknown~
Parable of the Rose.....
A certain man planted a rose and watered it faithfully and before it blossomed,
he examined it. He saw the bud that would soon blossom but noticed thorns upon
the stem and he thought...
How can any beautiful flower come from a plant burdened with so many sharp
thorns?
Saddened by this thought, he neglected to water the rose, and before it was
ready to bloom, it died.
So it is with many people.
Within every soul there is a rose: the Godlike qualities planted in us at birth
growing amid the thorns of our faults. Many of us look at ourselves and see only
the thorns, the defects. We despair, thinking that nothing good can possibly
come from us. We neglect to water the good within us, and eventually it dies. We
never realize our potential.
Some people do not see the rose within themselves; someone else must show it to
them. One of the greatest gifts a person can possess is to be able to reach past
the thorns and find the rose within others.
This is the characteristic of love ... to look at others and, knowing their true
faults, accept them into your life, while recognizing the nobility in their
souls. To help them to realize that they can overcome their faults. If we show
them the rose, they will conquer their thorns. Only then will they blossom many
times over.
~Author Unknown~
Click here to submit an item for posting in this section.
"It is a requirement that items sent for posting NOT be from other newsletters."
 
Did You Know?...
WALNUT TIPS
Proper storage and handling will keep walnuts at their optimal freshness and provide successful results in cooking.
Storing Walnuts
Shelled walnuts will stay nutcracker-fresh in their original bag or can for an extended length of time. Once opened, they should be stored in a tightly-covered container in the refrigerator. For long-term storage, freeze shelled walnuts in
airtight plastic bags or freezer containers. Walnuts thaw quickly at room temperature. Walnuts in the shell should be stored in a cool, dry place. Either shell the walnuts just before using, or shell and store them as directed above.
Chopping Walnuts
The surest way to control the size of the cop desired is to use a French knife. Spread walnuts on a chopping board. Keep the tip of the knife stationary against the board; move the handle up and down, moving from side to side until you have the desired size. Always measure walnuts after chopping.
Grinding Walnuts
Some recipes call for finely chopped or ground walnuts; sometimes needed in a lightly-textured cake or to replace part of the flour in a recipe. To finely grind or grate walnuts, use an electric blender to food processor. blend only a few walnuts at time, using a quick on-off pulse. Empty blender jar or processor bowl between additions. Always measure walnuts after grinding.
Toasting Walnuts
Toasting enhances the flavor and maintains the crispness of walnuts. Toast walnuts before chopping.
Oven Toasting
Spread walnuts on baking sheet or in shallow pan. Bake at 350F for 10 to 12 minutes; stir several times. Cool.
Microwave Toasting
Spread 3/4 to 1 cup walnuts in a single layer in glass pie plate. Microwave on HIGH (100%) 5 to 6 minutes, stirring every 2 minutes. Cool.
WALNUT NUTRITION
Walnuts are high in food energy and a good source of vegetable protein. They contain no cholesterol and are low in saturated fats and sodium Walnuts contribute necessary fiber as well as certain B vitamins, vitamin C, and important minerals including iron, potassium, phosphorus, copper and zinc.
COOKING TOOLS:
These are helpful tools; sites (not downloads) that you could add to your desk top.
Cooking Units Converter:
Converts metric, imperial, etc. units.
http://www.unitsconverter.net/
Recipe Quantity Calculator:
This is a WONDERFUL tool, especially for those who cook for one or two:
http://www.fruitfromwashington.com/Recipes/scale/recipeconversions.asp
Click here to submit an item for posting in this section.
"It is a requirement that items sent for posting NOT be from other newsletters."
The Mail Box...
Welcome to The Mail Box where a2z family members may send mail for all to read. It is expected that opinions, suggestions, etc. posted here be done with kindness and respect for all involved. If you have a message for the group, please send it to maggieblackwell@hotmail.com with "Mail Box" as subject. As in ALL items for posting, your first name and location must be included in the message. Posting is at the discretion of the publisher.
Click here to submit an item for posting in this section.
"It is a requirement that items sent for posting NOT be from other newsletters."
Discussion Forum
Our discussion forum at QuickTopic for our topic "Eating and Cooking Healthier" is well under way. To join in (or just to read) use your web browser to go to:
A to Z Recipes Discussion Forum
You don't have to register or sign in, and you can choose to receive email for newly posted messages -- just click the
Subscribe button when you get there.
NOTE:
Maybe once you get to the site using the above link, you could add it to favorites. Links that are easy to find are more likely to be used again.
Next Monthly Theme...
Star Spangled Recipes
So, what would a theme so named mean, exactly? Well, I am hoping to liven things up a bit around the a2z house. What we'll be looking for in the month of June (hint: the theme issue is to be posted on July 4th) are recipes that either have "red" "white" and/or "blue" in the title - or - recipes that are red, white, and/or blue in appearance. It's really simple and could be great fun.
Here are some examples:
"Beet Salad" (red in appearance)
"White Chocolate Mousse" ("white" in appearance and title)
"Mom's Blue Cheese Dressing" ("blue" in title)
"Strawberry Cream Pie" ("red" and "white" in appearance)
"Blueberry Pancakes" ("blue" in appearance and title)
"Creamy Fruit Salad" ("red" cherries, "blue" berries, "white" whipped cream)
For those of you who find themes difficult because you do not have recipes of a certain persuasion, the gig is up??¦everyone has a recipe that will fit in here. I am looking forward to first-time participants as well as our "regulars". Now is a perfect time to spend a few minutes sending in a recipe to share. If you don't, I will certainly be "blue".
Here is the recipe submission set of rules:
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in TWO of your favorite theme recipes and in ONE email. If the number of recipes exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules are as follows:
As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
The deadline for July's theme issue is Friday, June 25th.
Theme recipes must have subject: "Star Spangled Recipes" and will be posted on Sunday, July 4th.
As usual, only recipes are to be sent to: A to Z Recipes Inbox
Click here to submit an item for posting in this section.
"It is a requirement that items sent for posting NOT be from other newsletters."
![Collections Etc.]()
Crazy Corner...
1. Ever wonder about those people who spend $2.00 apiece on those little bottles of Evian water? Try spelling Evian backwards: NAIVE
2. Isn't making a smoking section in a restaurant like making a peeing section in a swimming pool?
3. OK.... so if the Jacksonville Jaguars are known as the "Jags" and the Tampa Bay Buccaneers are known as the "Bucs," what does that make the Tennessee Titans?
4. If 4 out of 5 people SUFFER from diarrhea...does that mean that one enjoys it?
5. There are three religious truths:
a. Jews do not recognize Jesus as the Messiah.
b. Protestants do not recognize the Pope as the leader of the Christian faith.
c. Baptists do not recognize each other in the liquor store or at Hooters.
6. If people from Poland are called Poles, why aren't people from Holland called Holes?
7. Do infants enjoy infancy as much as adults enjoy adultery?
8. If a pig loses its voice, is it disgruntled?
9. Why do croutons come in airtight packages? Aren't they just stale bread to begin with?
10. Why is a person who plays the piano called a pianist but a person who drives a racecar is not called a racist?
11. Why isn't the number 11 pronounced onety one?
12. If lawyers are disbarred and clergymen defrocked, doesn't it follow that electricians can be delighted, musicians
denoted, cowboys deranged, models deposed, tree surgeons debarked, and dry cleaners depressed?
13. If Fed Ex and UPS were to merge, would they call it Fed UP?
14. Do Lipton Tea employees take coffee breaks?
15. What hair color do they put on the driver's licenses of bald men?
16. I was thinking about how people seem to read the Bible a whole lot more as they get older; then it dawned on me ....they're cramming for their final exam.
17. I thought about how mothers feed their babies with tiny little spoons and forks , so I wondered what do Chinese mothers use? Toothpicks?
18. Why do they put pictures of criminals up in the Post Office? What are we supposed to do, write to them? Why don't they just put
their pictures on the postage stamps so the mailmen can look for them while they deliver the mail.
19. If it's true that we are here to help others, then what exactly are the others here for?
20. You never really learn to swear until you learn to drive.
21. Ever wonder what the speed of lightning would be if it didn't zigzag?
22. If a cow laughed, would milk come out of her nose?
23. Whatever happened to Preparations A through G?
Quick Comeback
If you ever testified in court, you might wish you could have been as sharp as this Police Officer.
A defense attorney was cross-examining a police officer during a felony trial and it went like this:
Q. Officer, did you see my client fleeing the scene?
A. No sir, but I subsequently observed a person matching the description of the offender running
several blocks away.
Q. Officer, who provided this description?
A. The officer who responded to the scene.
Q. A fellow officer provided the description of this so-called offender. Do you trust your fellow officers?
A. Yes sir, with my life.
Q. With your life? Let me ask you this then officer; do you have a room where you change your clothes in preparation for your daily duties?
A. Yes sir, we do.
Q. And do you have a locker in that room?
A. Yes sir, I do.
Q. And do you have a lock on your locker?
A. Yes sir.
Q. Now why is it, officer, if you trust your fellow officers with your life, that you find it necessary to lock your locker in a room you share with those same officers?
A. You see sir, we share the building with the court complex, and sometimes lawyers have been
known to walk through that room.
With that, the courtroom erupted in laughter, and a prompt recess was called.
The officer on the stand has been nominated for this year's "Best Comeback" line.
A Memorial Stone
A woman's husband dies. He had $20,000 to his name. After everything is done at the funeral home and cemetery, she tells her closest friend that there is no money left.
The friend says, "How can that be? You told me he had $20,000 a few days before he died. How could you be broke?"
The widow says, "Well, the funeral cost me $6,000. And of course, I had to make the obligatory donation for the church and the organist and all. That was $400 and I spent another $400 for the wake, food and drinks, you know. The rest went for the memorial stone."
The friend says, "$13,200 for the memorial stone? My God, how big is it?"
The widow says, "Three carats!"
Click here to submit an item for posting in this section.
"It is a requirement that items sent for posting NOT be from other newsletters."
Love is not blind.
That's why they make lingerie...
How Can I Help?...
Placing a vote takes only a moment and helps promote A to Z Recipes.
![]()
Having trouble using the method above for placing your vote?
Vote for this Ezine at the Cumuli Ezine Finder.
A to Z Recipes operates solely through reader support. You may donate through PayPal, Amazon Honor System, or other methods listed.
![Amazon Honor System]()
To make cash donations using other methods, click here.
Your Favorites...
SWISS ONION MELTS
1-1/2 cups (6 oz.) grated Swiss cheese
1/2 cup mayonnaise
1/3 cup chopped red onion
3/4 cup finely chopped walnuts
1 loaf French bread, baguette-style
Combine all ingredients except bread. Slice bread diagonally into 1/2-inch slices. Toast one side of bread under broiler, 4 inches from heat. Spread untoasted side of bread with walnut-cheese mixture. Broil until cheese starts to melt and bubble. Serve hot. Makes about 2 dozen.
CINNAMON SPICED NIBBLERS
(microwave)
To eat as a snack or to enhance ice cream or yogurt.
1 egg white
1/3 cup sugar
2 tsp. cinnamon
1/2 tsp. allspice
2-1/2 cups large pieces walnuts
Lightly spray two 9-inch glass pie plates with nonstick vegetable spray. In small bowl, beat egg white until soft peaks form; fold in sugar, cinnamon and allspice. Stir in walnuts, coating evenly. Spread in prepared pie plates. Microwave one plate at a time on HIGH (100%) for 4 to 4-1/2 minutes, stirring every minute. Cool. Store in airtight container. Makes 2-1/2 cups.
WALNUT CAESAR SALAD
Salad:
1 head romaine lettuce, torn in pieces and chilled
1/4 cup sliced green onions
1/4 cup grated Parmesan cheese
1 cup croutons
1 cup large pieces walnuts
Dressing:
1/3 cup olive oil
2 Tbsp. lemon juice
1 tsp. Worcestershire sauce
1 tsp. anchovy paste (optional)
1 clove garlic minced
Combine all salad ingredients. Combine all dressing ingredients in separate bowl; blend well. Pour dressing over salad; toss well. Serve immediately. Makes 4 to 6 servings.
VEGETABLE PASTA SALAD
4 oz. vermicelli or spaghetti, broken
2 (6 oz.) jars marinated artichoke hearts
1 clove garlic, minced
1/2 tsp. basil
1 cup sliced mushrooms
1/2 cup sliced green onions
2 tomatoes, seeded and chopped
1 cup large pieces walnuts
Cook pasta according to package directions; rinse and drain. Set aside. Drain artichokes; reserve marinade. Combine marinade, garlic and basil; set aside. Chop artichokes; toss with pasta, mushrooms, onions, tomatoes and marinade mixture. Cover; refrigerate until chilled. Add walnuts; toss and serve. Makes 4 to 6 servings.
FETTUCCINE ROYALE
(microwave)
Fettuccine:
6 cups very hot tap water
1 Tbsp. oil
1 tsp. salt
9 oz. fettuccine
Walnut Sauce:
1 cup coarsely chopped walnuts, divided
6 Tbsp. butter or margarine
1/2 cup sliced green onions
1 clove garlic, minced
1/3 cup all-purpose flour
1-1/2 cups milk
1/2 cup shredded Swiss cheese
1/3 cup grated Parmesan cheese
1/8 tsp white pepper
1/8 tsp. nutmeg
Preparing fettucine:
Place water in 2-quart bowl; cover with plastic wrap, venting one side. Microwave at HIGH (100%) for 8 minutes or until water boils. Stir in oil, salt and fettuccine. Cover; microwave at HIGH (100%) for 6 to 8 minutes or until tender; stirring after half the cooking time. Drain well. Cover; set aside.
Preparing walnut sauce:
Place walnuts in 9-inch glass pie plate. Microwave at HIGH (100%) for 5 minutes, stirring every 2 minutes. Set aside.
In 4-cup glass measure, place butter, onions and garlic. Microwave at HIGH (100%) for 2 minutes. Blend in flour. Stir in milk; mix well. Microwave at HIGH (100%) for 4 minutes, stirring every minute. Add cheeses, pepper and nutmeg; stir until cheese melts. Fold in 3/4 cup walnuts. Reheat fettuccine 2 minutes, if necessary; place on serving dish. Pour walnut sauce over fettuccine. Garnish with remaining 1/4 cup walnuts. Makes 4 to 6 servings.
WALNUT RICE PILAF
1 cup chopped walnuts
1/4 cup butter or margarine
1 cup chopped onion
1 clove garlic minced
1 cup long-grain white rice
1/4 tsp. tarragon
14-1/2 oz. can chicken broth
In medium saucepan, saut?© walnuts in butter for 5 minutes or until lightly toasted, stirring constantly. Remove walnuts; set aside. In same saucepan,
saut?© onion and garlic; stir in rice and tarragon. Blend in chicken broth. Bring to a boil, cover and reduce heat; simmer 20 minutes. Stir in walnuts. Makes 4 to 6 servings.
COUNTRY PATCH GREEN BEANS
(microwave)
1 pound fresh green beans
1/2 cup water
1/3 cup walnuts
2 Tbsp. butter or margarine, divided
1 red pepper, cut into strips
3 green onions, thinly sliced
1 tsp. basil
1 clove garlic, minced
Salt and pepper
Trim beans and cut in half crosswise. In 2-quart round casserole, place beans and water; cover with lid or plastic wrap, venting one side. Microwave at HIGH (100%) for 7 to 8 minutes; drain well. Set aside.
Place walnuts and 1 tsp. butter in 9-inch glass pie place. Microwave at HIGH (100%) for 5 minutes, stirring every 2 minutes; set aside. In small glass bowl, place remaining 1 Tbsp. plus 2 tsp. butter, red pepper, onion, basil and garlic; cover with plastic wrap, venting one side. Microwave at HIGH (100%) for 2 minutes. Combine beans, walnuts, red pepper mixture, salt and papper to taste; mix well. Makes 4 servings.
HONEYSUCKLE CARROTS
(microwave)
1 pound fresh carrots, peeled, quartered lengthwise and cut into 2-inch pieces
1/2 cup orange juice
2 Tbsp. butter or margarine
2 Tbsp. honey
1 Tbsp. cornstarch
1 Tbsp. water
1/3 cup chopped walnuts
In 1-1/2-quart round casserole, place carrots, orange juice, butter and honey; cover with lid or plastic wrap, venting one side. Microwave at high (100%) for 8 to 10 minutes, stirring after half the cooking time. In a 1-cup glass measure, combine cornstarch and water. Drain liquid from carrots into cornstarch mixture; blend well. Microwave at HIGH (100%) for 30 seconds or until thickened. Pour over carrots; stir in walnuts. Reheat if necessary. Makes 4 servings.
CINNAMON CRUNCH WALNUT LOAF
This fragrant loaf is worthy of important gift wraps or bake sales.
1-1/2 cups coarsely chopped walnuts, divided
1 Tbsp. butter, melted
1 cup sugar, divided
2 tsp. cinnamon
3 cups all-purpose flour
4-1/2 tsp. baking powder
1/2 tsp salt
1/4 cup shortening
1 egg, lightly beaten
1-1/4 cups milk
Heat over to 350F. Grease a 9x5-inch loaf pan. Combine walnuts and butter. Add 1/4 cup sugar and cinnamon; mix well to coat walnuts. Set aside. Combine remaining 3/4 cup sugar, flour, baking powder and salt; cut in shortening. Combine egg and milk; blend well. Add to flour mixture; stir just until dry ingredients are moistened. Fold in walnut mixture. Spoon into greased loaf pan. Bake at 350F for 65 to 70 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool on wire rack. Makes 1 loaf.
CALIFORNIA WALNUT BREAD
(with variations)
2 cups all-purpose flour
2/3 cup sugar
2-1/4 tsp. baking powder
3/4 tsp. salt
1 egg
1 cup milk
3 Tbsp. oil
1 tsp. vanilla
1-1/3 cups chopped walnut, divided
Heat oven to 350F. Generously grease a 9x5-inch loaf pan. Combine flour, sugar, baking powder and salt; mix well. Combine egg, milk, oil and vanilla; blend well. Add to flour mixture; stir just until dry ingredients are moistened. Fold in 1 cup walnuts. Spoon into greased loaf pan. Sprinkle with remaining 1/3 cup walnuts. Bake at 350F for 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool on wire rack. Makes 1 loaf.
Variations:
APRICOT BREAD: Add 1 cup chopped dried apricots.
APPLE BREAD: Add 1 cup chopped, tart baking apple and 1 tsp. cinnamon
BANANA BREAD: Add 1 cup mashed ripe banana
BERRY BREAD: Add 1 cup of one of the following: cranberries, raspberries, blueberries or strawberries.
ORANGE BREAD: Substitute 1 cup orange juice for the milk; add 1 tsp. grated orange peel.
CHOCOLATE BREAD: Add 2 oz. (2 squares) unsweetened or semisweet chocolate, melted.
DELECTABITES
Luscious, delicately-rich cookie balls.
1/2 cup butter, softened
1/4 cup powdered sugar
1 tsp. vanilla
1 cup all-purpose flour
1 cup finely chopped walnuts
Powdered sugar
Heat oven to 350F. Combine butter, 1/4 cup powdered sugar and vanilla; mix well. Gradually stir in flour, then walnuts. Shape into 1-inch balls; place on ungreased cookie sheets. Bake in upper third of oven at 350F for 10 minutes or until firm but not brown. Gently roll in powdered sugar; cool on wire racks. About 2 dozen cookies.
SUNSHINE WALNUT COOKIES
Wholesome ingredients make these a perfect choice for the lunchbox or after-school snack.
3/4 cup shortening (part butter or margarine)
1 cup firmly packed brown sugar
1 egg
1/4 cup frozen orange juice concentrate, thawed
1 cup whole wheat flour
1/4 cup nonfat dry milk
1/4 cup wheat germ
1 tsp. baking powder
1/4 tsp. cinnamon
1-1/2 cups rolled oats
1 cup chopped walnuts
1/2 cup raisins
Heat oven to 350F. Lightly grease cookie sheets. Combine shortening, brown sugar and egg; beat until light and fluffy. Blend in orange juice concentrate. Combine flour, nonfat dry milk, what germ, baking powder and cinnamon; stir into shortening mixture. Stir in oats, walnuts and raisins. Drop by heaping tablespoonfuls onto greased cookie sheets; flatten slightly to about 2-1/2-inch diameter. Bake in upper third of oven at 350F for 12 to 15 minutes or until lightly browned. Cool 2 or 3 minutes. Using broad spatula, remove from cookie sheets; cool on wire racks. Makes about 2-1/2 dozen cookies.
DUMP-N-STIR CHOCOLATE CAKE
2 cups all-purpose flour
2 cups sugar
1-1/2 cups unsweetened cocoa
2 tsp. baking powder
1 tsp baking soda
1/4 tsp. salt
1-1/2 cups chopped walnuts
2 cups milk
1 cup oil
2 eggs
2 tsp. vanilla
Chocolate Frosting:
1/4 cup butter, melted
1/2 cup unsweetened cocoa
2 Tbsp. light corn syrup
1 tsp. vanilla
4 cups powdered sugar
1/4 cup milk
1/4 cup chopped walnuts
Heat oven to 350F. Grease a 13x9-inch pan. In large bowl, combine all ingredients
except frosting; stir well. Pour into greased pan. Bake at 350F for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.
Prepare Chocolate Frosting.
Combine butter, cocoa, corn syrup, and vanilla; blend well. Stir in powdered sugar and milk; mix well. Spread over cooled cake; sprinkle with walnuts. 20 servings.
HARVEST APPLE CAKE
2 eggs
2 cups sugar
3/4 cup oil
2 tsp. vanilla
2 cups all-purpose flour
2 tsp. cinnamon
1-1/2 tsp. baking soda
1/4 tsp. salt
4 cups peeled, chopped tart apple (such as Granny Smith)
1 cup chopped walnuts
Heat oven to 350F. Grease a 13x9-inch pan. Combine eggs, sugar, oil and vanilla; beat until light and fluffy. Combine flour, cinnamon, baking soda and salt. Add to oil mixture; blend well. Stir in apples and walnuts. Spread in greased pan. Bake at 350F for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan. Serve with vanilla ice cream, if desired. Makes 16 servings.
CARIBBEAN FUDGE PIE
A fudgy-rich pie flavored with chocolate, rum and coffee. Bakes to a brownie-like crust on top.
1/4 cup butter or margarine, softened
3/4 cup firmly packed brown sugar
3 eggs
12-oz. pkg. (2 cups) semi-sweet chocolate pieces, melted
2 tsp. instant coffee powder
1 tsp rum extract*
1/4 cup all-purpose flour
1 cup chopped walnuts
1/2 cup halves or large pieces walnuts
1 (9-inch) unbaked pastry pie shell
Heat oven to 375F. In large bowl, combine butter and brown sugar; beat until light and fluffy. Add eggs, one at a time, beat well after each addition. Add chocolate, instant coffee and rum extract to butter mixture; mix well. Stir in flour and 1 cup chopped walnuts; pour into pie shell. Decorate top with 1/2 cup large walnut pieces. Bake in lower third of oven at 375F for 25 minutes. Cool on wire rack. Chill before serving. Serve topped with whipped cream or ice cream, if desired. Store in refrigerator. Makes 8 servings.
*1 Tbsp. dark rum can be substituted for the rum extract.
SPARKLING WALNUT SAUCE
(microwave)
Known as "wet walnuts" to some, this sauce turns ice cream, pound cake, waffles or pancakes into special dishes.
1-1/3 cups chopped walnuts
3/4 cup sugar
1/2/cup maple syrup
2 Tbsp. water
Place walnuts in 2-cup glass jar with screw-top lid. In a 2-cup glass measure, combine sugar, maple syrup and water; mix well. Microwave at HIGH (100%) for 2 minutes; stir to dissolve sugar. Pour sauce over walnuts; tighten lid. Cool to room temperature;
store in refrigerator. Makes 2 cups.
WALNUT FUDGE BREAD PUDDING
An old-fashioned treat with a rich, brownie-like top over a creamy chocolate custard.
1-1/2 cups milk
6-oz. pkg. (1 cup) semi-sweet chocolate pieces
3/4 cup sugar
1 Tbsp. butter
1 egg, slightly beaten
1-1/2 cups coarse fresh bread crumbs
1 cup chopped walnuts
Heat oven to 350F. Grease a 1-quart baking dish.* In saucepan, combine milk, chocolate and sugar. Cook over low heat until chocolate is melted and mixture is smooth. Remove from heat and stir in butter. Slowly stir egg into chocolate mixture. Stir in bread crumbs and walnuts. Pour into greased dish. Set in pan filled with 1 inch hot water. Make at 350F for 45 to 50 minutes or until knife inserted 1 inch from edge comes out clean. Makes 4 to 6 servings.
*Pudding can be baked in five 6-ounce custard cups or individual souffl?© dishes. Bake at 350"F for 35 to 40 minutes.
WALNUT TRUFFLES
8 ounces semi-sweet chocolate
1 Tbsp. butter
1/2 cup whipped cream, warmed
1 egg yolk
1 Tbsp. orange-flavored liqueur
3/4 tsp. vanilla
2 cups finely chopped walnuts, divided
In top of double boiler over hot (hot boiling) water, melt chocolate and butter. Whisk together cream, egg yolk, liqueur and vanilla; gradually whisk into chocolate mixture. Stir in 1 cup walnuts. Place mixture over ice water; stir until completely cool and slightly thickened. Beat 20 to 30 seconds. Cover; refrigerate until firm. Form mixture into 30 small balls; roll each in remaining 1 cup walnuts. If desired, place truffles in foil candy cups. Store in refrigerator. Makes 30 pieces.
Click here to submit an item for posting in this section.
"It is a requirement that items sent for posting NOT be from other newsletters."
Special Offer for A to Z Recipes Subscribers!!!
Get Over 100 Cookbooks For One Low Price
And Nothing Else To Purchase!
Unlike millions of plain old recipe sites,
you can download entire cookbooks with just one click!
Just about all of our cookbooks are in PDF format,
so both Windows and Mac users can enjoy the library.
Click Here!
Join The E-Cookbooks Library
For Only $14.97
Free Bonus!!
Order Now and get the entire library on a
CD-ROM for Windows! (a $19.95 value) You will
still have lifetime online access to download all
the new additions! A fantastic value for only $14.97
Click Here Now To Join!
(Credit Cards and Checks Accepted)
~A to Z Recipes will benefit from each sale.~
![]()
![]()
Always remember:
Do NOT respond to this newsletter by hitting "REPLY". Please use the appropriate email address. Thanks!
Search for interesting ezines and newsletters here.
A to Z Recipes Website
| View recent issue archives on our web site
| View recent issue archives at Zinester
| View vintage issue archives at Topica
| Shop with Us
| Subscribe to Newsletter
| Unsubscribe from A to Z Recipes
| Recipe Collection
| Contact List Owner
| Make a Submission
| Support this publication
| Reciprocal Links
|
