Baking with Black Walnuts
Here are some more recipes, including the cookies pictured above, from the Black Walnut Baking Festival on Oct. 24 in Historic Bethania.
The recipe for the grand-prize winner, a chocolate walnut pie, appeared in my Oct. 28 column in the Journal and on www.journalnow.com/hastings.
Aunt Clara’s Black Walnut Cookies
First prize in the cookie category by Marie Sadler of Walkertown
1 c. Butter, softened
2 Eggs
2 c. Brown Sugar (Packed)
3 c. Plain Flour
1 c. Finely Chopped Black Walnuts
1 t. Baking Soda
1 t. Vanilla
Cream butter in electric mixer, add eggs, tehn sugar, flour, nuts, baking soda and vanilla. Chill in covered bowl for 1 hour. Will be sticky. Form into small rolls and wrap in Saran Wrap. Freeze until firm. When ready to bake slice with a thin knife about ¼” thick. Bake at 300 degrees on a greased sheet pan about 10 minutes until the edges are brown. Cool on pan 5 minutes and then place on a paper towel. Store in an airtight container.
Chocolate Black Walnut Pound Cake with Chocolate Icing
First prize in the cake category by Mary Jane Pickard of Lewisville
Recipe:
1 c. Margarine
2 c. Sugar
1 c. Brown Sugar (Packed)
6 Eggs
2 ½ c. Flour
½ c. Cocoa
¼ t. Baking Soda
1 (8oz.) Carton Sour Cream
2 t. Vanilla
½ c. Chopped Walnuts
Cream margarine and sugar until fluffy; add eggs one at a time, beating after each one. Sift dry ingredients together. Add dry ingredients to creamed mixture alternating with sour cream. Add vanilla, stir in, fold in nuts. Spoon batter into greased and floured tube pan; bake at 325° for 1 hour and 20 minutes. Cool in pan for 10 minutes then turn out on plate.
Icing:
2 oz. Semi Sweet Chocolate melted with ½ T. butter, ¼ c. butter, 4 oz. cream cheese, 1 lb. powdered sugar. 3 T. cocoa, 1 t. vanilla, 2-3 T. milk. Cream softened butter and cream cheese until well mixed. Add melted Chocolate and mix well. Beat in powdered sugar, cocoa powder, milk and vanilla until smooth. Ice the cake.
Pesto Walnut Tomato Cake Roll
By Michelle Blandino of Kernersville
Cream Cheese Filling:
2 Packages (8 oz.) Cream Cheese
6 Pieces, Plus 4 Pieces for Garnish of Sun Dried Tomatoes, Diced
6 Pinches of Walnuts Chopped
¼ c. Chopped Green Onions, Leaves Only
¼ c. Chopped Cilantro
2 T. Olive Oil
Cake:
6 Large Eggs
1/3 c. Tomato Juice
1 Can (6 oz.) Tomato Paste
2 t. Olive Oil
2 c. Self Rising Flour
2 t. Baking Powder
¼ t. Oregano
¼ t. Garlic Powder
¼ t. Dried Basil
¼ t. Dried Rosemary, Crushed
Glaze:
2 c. Fresh Basil Leaves
2 Cloves Smashed Garlic
2 T. Chopped Walnuts
3 T. Grated Parmesan Cheese
½ c. Extra-Virgin Olive Oil
Directions:
Filling – Combine filling ingredients in an electric mixer until smooth; set aside to spread on cake.
Cake – Preheat oven to 375° F. Grease 15 by 10 inch jelly-roll pan. Sprinkle a thin cotton kitchen towel with ½ c. self-rising flour. Beat eggs in medium mixer bowl for 5 minutes until foamy. Add tomato juice, paste and olive oil. Mix well. In a separate bowl, combine all dry ingredients. Gradually add to tomato mixture until well blended. Quickly pour batter into prepared pan; spread evenly. Bake for 8 to 9 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Roll up cake and towel together, starting with narrow end. Cool completely on wire rack. (Otherwise, the cake will be difficult to roll.)
To Fill Cake – Unroll cake, remove towel. Spread filling over cake. Top with walnuts and sundried tomatoes. Reroll Cake. Wrap in plastic wrap and refrigerate for at least one hour.
For Glaze – In a small bowl, combine glaze ingredients in a blender or food processor until smooth; spread thin layer over cake.
Lemon Rosemary Custard-Filled Cake Roll
By Michelle Blandino of Kernersville
Cream Filling;
1/3 c. Corn Starch
½ c. Water
2 Large Egg Yolks
1 can (12 fl. oz.) Evaporated Milk
¾ c. Granulated Sugar
¼ t. Salt
Peel of ½ Fresh Lemon
1 Cinnamon Stick
2 T. Brandy
Cake;
½ c. Powdered Sugar
1 c. Sifted Flour
1/8 t. Salt
3 Large Eggs
½ c. Granulated Sugar
1 T. Rosemary, Crushed
Zest of ½ Fresh Lemon
1 Stick (1/2 c.) Unsalted Butter, Melted, Cooled
¼ c. Walnuts (To Sprinkle on Cream Filling)
Glaze;
½ c. Powdered Sugar
1 T. Lemon Juice
Directions:
Filling – Dissolve cornstarch in water in medium, heavy-duty saucepan. Add egg yolks; mix well. Add evaporated milk, granulated sugar, salt, lemon peel and cinnamon stick. Cook over medium heat, stirring constantly with wooden spoon, until mixture just comes to a boil. Remove from heat. Strain into small bowl. Discard lemon peel and cinnamon. Stir in (sherry ?). Cool to room temperature, stirring occasionally.
Cake – Preheat oven to 375° F. Grease 15 x 10 inch jelly-roll pan. Sprinkle a thin, cotton kitchen towel with ½ c. powdered sugar. Combine flour and salt in small bowl. Beat eggs in medium mixer bowl until foamy. Gradually add granulated sugar, the crushed rosemary and the lemon rind. Beat for 4 minutes or until very light and fluffy. Stir in flour and salt. Lightly fold in butter. Quickly pour batter into prepared pan; spread evenly. Bake for 8 – 9 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Roll up cake and towel together, starting with narrow end. Cool completely on wire rack. (Otherwise, the cake will be difficult to roll.)
To fill cake – Unroll cake, remove towel. Spread filling over cake. Top with walnuts. Reroll cake. Wrap in plastic wrap and refrigerate for at least one hour. Sprinkle with walnuts before serving.
For glaze – In a small bowl, combine glaze ingredients until smooth; spread thin layer over cake.
