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HOUSTON DAILY JOURNAL
Wonderful ways to cook with walnuts
Special to the Journal
Loyal Georgians are
always looking forward to
the next pecan harvest, but
while we’re waiting, here are
recipes from the California
Walnut Commission that are
very tempting indeed.
Frozen Banana
Walnut Toffee
Pie
This quick and easy
masterpiece melts in your
mouth! The sweetness of
vanilla ice cream and toffee,
paired with the unique blend
of bananas and California
Walnuts, ensures this cool
treat will be a hit with chil
dren and adults alike.
4 cups vanilla ice
cream, softened
2 cups mashed
ripe bananas (about 3)
1 cup California
Walnuts chopped, toast
ed
1 clip toffee bits
1 frozen prepared pie
shell, baked
1 cup whipping cream
1 banana
12 California Walnut
halves, toasted
In a large bowl, using a
wooden spoon, quickly stir
together ice cream, mashed
bananas, walnuts and tof
fee bits until smooth. Spread
evenly into baked pie crust
and freeze immediately
until solid, about 4 hours
and up to 2 days. In a bowl,
whip cream until it is light
and fluffy. Cut banana into
12 slices. Spread whipped
cream evenly over frozen
pie. Top with walnut halves
and banana slices.
Chefs tip: To soften ice
cream, place container in
the refrigerator for 30 min
utes. Makes 12 servings.
Maple Walnut
Terrine Dream
Canadians, who invent
ed this one, are known for
their love of maple syrup
and after tasting this treat
you’ll understand why! If
you love banana bread and
maple ice cream, the combi
nation of the two along with
California walnuts will thrill
your taste buds.
1/2 cup pure maple
syrup
1-1/2 cups California
walnuts chopped, toast
ed
1 teaspoon maple
extract
4 cups vanilla ice
cream, softened
6 1/2-inch slices of
banana bread
Completely line a 4 x 8-
inch loaf pan with plastic
wrap. Set aside.
In small saucepan, over
medium high heat, bring
maple syrup to boil. Boil for 3
minutes; remove from heat.
Stir in chopped California
walnuts and maple extract
and let cool completely.
In a bowl, stir together
softened ice cream with
maple walnut mixture until
combined thoroughly.
Spread 11/2 cups of the ice
cream evenly in the bottom
of the prepared loaf pan.
■P I— P
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PROCESSING PLANT DAILY.
Fresh Pork Sausage - $2.99 lb.
Smoked Pork Sausage - $2. 99 lb.
Fresh Beef Sausage - $2. 89 lb.
Smoked Beef Sausage - $2.99 lb.
Turkey Sausage - $2.79 lb.
Jalapeno/Cheese Pork Sausage $3.99 lb. a
■ * ' ■MW4- *' .V
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California Walnut Commission
Maple Walnut Terrine Dream looks complicated, but it’s
just a matter of layering softened ice cream with some
delicious ingredients and freezing.
Fit 3 slices of banana bread
in an even layer over ice
cream. Repeat layers. Fill
in any holes with remaining
ice cream and spread evenly
over top. Cover with plastic
wrap and secure with a layer
of foil. Place in the freezer
until solid, at least 6 hours
and up to 2 days.
Chefs tip: Use store
bought banana bread for a
quick and easy alternative.
Makes 12 servings.
California
Walnut Streusel
Apple Pie
This walnut-apple pie
has a streusel topping that
makes it extraordinary.
Serve alone or accompanied
with a scoop of vanilla ice
cream, custard or a sliver of
aged cheddar.
Streusel topping:
1 cup old fashioned
oats
1 cup roughly chopped
California Walnuts
1/4 cup brown sugar
2 tablespoon all-pur
pose flour
1 teaspoon each ground
cinnamon and ginger
1/2 cup butter, melted
Filling:
8 cups thinly
sliced apples (Golden
Delicious or Northern
Spy)
1/2 cup granulated
sugar
2 tablespoons lemon
juice
1 teaspoon each ground
cinnamon and ginger
1 9-inch deep-dish pre
pared pie crust
In bowl, use a fork to
mix together oats, walnuts,
brown sugar, flour, cinna
mon and ginger. Drizzle
with butter and combine to
form a coarse crumb mix
ture. Set aside.
In bowl, toss apples with
sugar, lemon juice, cinna
Chorizo Sausage ■ $2.99 lb.
Sweet Italian - $2.99 lb.
Brat wurst - $3.09 lb.
Andoville Sausage - $2.99 lb.
Cochran, GA
934-7518
mon and ginger. Arrange
apples in prepared pie crust.
Sprinkle walnut streusel
over top, completely cover
ing the apples. Bake pie on a
baking sheet, covered loose
ly with foil in centre of a 375
degree oven for 50 minutes.
Remove foil and bake until
streusel is golden and apples
are tender, about 10 minutes
more. Let sit 15 minutes
before serving warm.
Makes 6 to 8 servings.
California
Walnut>Crusted
CarameD
Bourbon Swirl
Cheesecake
The sweet walnut crust
makes an ideal base for
111
California Walnut Commission
Walnut Streusel Apple Pie combines tart apples with a
crunchy topping.
Warner Robins, GA "1
918-0888 J
FOOD
m r
We’ll Custom Make
Sausage To Your Recipe!!
f (10 lb minimum) j
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this decadent cheesecake.
Toasted walnut halves are
stirred into the caramel
bourbon sauce and spooned
over the cheesecake just
before serving.
1 cup packed dark
brown sugar
1/2 cup whipping
cream
1/3 cup soft butter
2 tablespoon bourbon
or amber rum
3 cups California
Walnut pieces
1 cup granulated
sugar, divided
3 tablespoon
melted butter
3 pkgs [each 8 oz]
cream cheese, softened
3 eggs
1/4 cup bourbon or
amber rum
1 cup toasted
California Walnut halves
In small saucepan, com
bine brown sugar, whipping
cream and butter. Bring to
boil over medium-high heat;
boil for 3 minutes. Remove
1/3 cup of the sauce; refriger
ate until chilled. To remain
ing sauce add 2 tablespoon
bourbon; set aside.
Combine walnut pieces
and 1/4 cup of the granu
lated sugar in food proces
sor; pulse until it resembles
coarse crumbs [do not over
process]. Transfer to medi
um bowl and stir in melted
butter. Using back of spoon
press nut mixture into bot
tom and half-way up sides of
9-inch springform pan. Bake
in 325 degree oven for 15
minutes. Meanwhile, beat
cream cheese with remain
ing 3/4 cup granulated sugar.
Add eggs, one at a time,
beating just until blended.
Stir in 1/4 cup bourbon.
Pour cream cheese mixture
into nut crust. Drizzle the
1/3 cup chilled sauce on top;
gently swirl with knife.
Return cake to 325 degree
oven; bake for one hour.
Turn oven off; leave cheese
cake in oven without open
ing door for another hour
[prevents cake from crack-
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California Walnut Commission
Frozen Walnut Toffee Pie is made with vanilla ice cream,
toffee, bananas and nuts.
ing in centre]. Cool on wire
rack; cover and refrigerate
for four hours or overnight.
Just before serving, gently
warm bourbon sauce; stir
in toasted walnut halves.
To serve, spoon sauce over
slices of cheesecake.
Makes 12 servings.
Oatmeal Walnut
Sensations
Children and adults alike
will love the sweet chocolate
caramel surprise tucked in
the middle of this delicious
cookie. Using a package of
cookie mix makes this recipe
super simple to prepare and
the addition of walnuts and
oatmeal make them nutri
tious too.
1 package oatmeal
cookie mix
2 cups California
walnuts, finely chopped
1/4 cup all purpose
flour
1/2 cup butter, soft
ened
36 squares of caramel
chocolate bar
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Italian Garden Cafe ’
is introducing a BRAND NEW
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Featured Specials including
our NEW desserts.
We have a new varied wine selection!
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WEDNESDAY, SEPTEMBER 27, 2006
36 California walnut
halves
In bowl, whisk together
oatmeal cookie mix, chopped
walnuts and flour. Stir in
butter to form stiff dough.
Shape a heaping table
spoon of dough around choc
olate caramel pocket and
arrange on a parchment
lined baking sheet 2-inches
apart. Press a walnut half
onto each cookie.
Bake in the centre of a
350 degree oven until lightly
golden, about 8 to 10 min
utes. Let cool 1 minute
before transferring to rack
to cool completely.
Store in an airtight con
tainer for up to 3 to 5 days.
Freeze up to one month.
Makes 36 cookies.
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