Cooking And Recepies

Preheat oven to 400 degrees. Line an 8 x 8 inch non-stick baking pan with parchment paper or coat with vegetables oil spray. In large bowl, combine oats, rice cereal, walnuts, hazelnuts, salt and dried cherries. Mix well.

In small saucepan, combine butter, corn syrup and brown sugar. Cook over medium heat, stirring until mixture comes to a boil. Boil for 1 minute, remove from heat and add vanilla mixed in well. Pour hot sugar mix over oat mixture and mix well until coated. Stir in chocolate chips. Press mixture firmly into baking pan and bake until golden brown, 10-12 minutes. Let cool, cut into squares.

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NUTTY MORNING MUESLI

1 cup corn flakes

1 cup bran flakes

1 cup crisp toasted rice cereal (rice crispies)

1 cup whole-grain oat cereal (cheerios)

1 cup old fashion oats

2 tablespoons what germ

1 cup sliced almonds

1 cup chopped walnuts

1 cup chopped pecans

_ cup maple syrup

_ cup sugar

_ cup water

Preheat oven to 350 degrees.. In a large bowl, mix together cereals, oats, wheat germ and nuts; set aside. In a saucepan, combine maple syrup, sugar and water; heat to boiling. Pour hot syrup mixture over cereal mix and coat and stir until coated. Spread on a large baking sheet and bake for 10-15 minutes. Stirring every 5 minutes, until slightly darker brown and fragrant. Makes approximately 8 cups.

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BALLPARK BBQ WALNUTS

2 cups walnut halves

_ cup BBQ sauce

_ sesame seeds

Preheat oven to 350 degrees. Spread walnuts on a large, foil lined baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, about 8-10 minutes. Repeat the process with the sesame seeds, toasting for 3-5 minutes.

In medium bowl, combine hot nuts and BBQ sauce. Spread nuts in a single layer on baking sheet, separating them as much as possible with two forks. Bake stirring once or twice until the coating is just tacky and has lost it's shine, about 10-15 minutes. Remove from oven , sprinkle with sesame seeds. Let cool completely.

Store airtight, at room temperature, up to 1 week. Makes 2 cups.

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TRIPLE NUT, GINGER AND DATE TRAIL MIX.

1 cup walnut halves

1 cup pecan halves

1 cup sliced almonds

_ chopped hazelnuts

1 cup honey graham cereal or bite size graham cookies.

_ cup chopped candied ginger

_ chopped dates

Preheat oven 35 degrees. Spread walnuts, pecans, almonds, and hazelnuts on a baking sheet or shallow pan. Bake stirring once or twice until lightly brown and fragrant, 5-10 minutes. Let cool.

In large bowl, combine toasted nuts, cereal, candied ginger and chopped dates. Mix well. Transfer to an airtight container. Mix will keep up to a week at room temperature. Makes about 5 cups.

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TUNA, WALNUT AND CHICKPEA PITA POCKET

1 cup walnut halves

2 cans tuna, preferably packed in oil.

1 can chick peas, drained, rinsed and dried.

_ red onion, thinly sliced

_ cup sliced celery heart including the young leaves.

_ red bell pepper

1 cup cherry tomatoes, halved

FOR THE DRESSING:

_ up rice wine vinegar

_ teaspoon kosher salt

_ teaspoon freshly ground pepper

1/8 pepper flakes

_ cup extra virgin olive oil

4-6 large Pita breads, warmed

8-12 crisp, large lettuce leaves

Preheat oven to 350 degrees. Spread walnuts on a large baking sheet or shallow pan. Bake, stirring once or twice until browned and fragrant, about 8-10 minutes. Allow to cool slightly. Chop coarsely and set aside.

Remove tuna from cans. In large bowl combined drained tuna, chick peas, onion, celery, bell pepper, tomatoes and parsley leaves. Toss well to combine.

In a medium bowl, whisk together the vinegar, slat, pepper and red pepper flakes. Dribble in the oil, whisking until combined and slightly thickened. Pour half the dressing over the tuna mixture and toss gently. Add walnuts and toss.

To serve, cut the top _ off of each pita bread and gently separate the two sides to make a pocket. Line the pocket with the few crisp green leaves, then spoon filling in to pocket. Serve immediately with remaining dressing on the side to add taste. Makes 4-6 servings. You can replace tuna with chicken.

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WALNUTTY BBQ RIBS

2 racks pork spareribs

2 cups walnuts, coarsely chopped

3 cups prepared BBQ sauce

Preheat oven to 300 degrees. Line large baking sheet with foil and set aside.

Pat ribs dry with paper towel, using sharp knife, remove any membrane still adhering to the ribs. Place racks of ribs on foil lined baking sheet. Using back of spoon or spatula, coat both sides of ribs with BBQ sauce. Repeat with second rack.

Bake basting occasionally with pan juices until very tender, about 2-2 1/2 hours. Increase oven to 350 degrees.

Spread the top surface, the meaty side of ribs , each with BBQ sauce about _ cup. Coat with nuts, patting them down so they adhere to the sauce, bake until nuts are golden brown and toaty, about 20-30 minutes.

Be careful at the end because the nuts can turn to dark brown or burn once they become toasty.

Let cool slightly and serve. Serves 4-8.

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BROCCOLI-WALNUT SALAD

_ cup thinly sliced red onion

3 tablespoons seasoned rice vinegar

1 cup walnut halves

4 cups small broccoli florets

_ cup extra virgin olive oil

salt

fresh ground pepper

3 large, rip tomatoes, cut in to small wedges

Combine onion and vinegar in a small bowl; set aside for at least 4 hours and up to 4 days, stirring occasionally.

Preheat oven to 350 degrees. Spread walnuts on a baking sheet or in a shallow pan. Bake, shaking the pan once or twice until lightly browned and fragrant., 8-10 minutes. Cool slightly and chop coarsely.

Bring a large pot of salted water to a boil over high heat. Add broccoli and cook until tender-crisp, 3-5 minutes. Drain immediately in a colander, then plunge into a bowl of ice water to stop the cooking and retain the color. Drain again and pat dry.

To serve, drain the onions, reserving the vinegar. Measure out 3 tablespoons of the reserved vinegar into a large salad bowl. Gradually whisk in the olive oil. Season with salt and pepper. Add tomatoes, broccoli, drained onions and toasted walnuts and toss well to coat. Serve immediately.

Serves 4.

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CARROT AND WALNUT CUPCAKES WITH MAPLE-CREAM CHEESE FROSTING

2 _ cups walnut halves

2 cups all-purpose flour

1 _ cups granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1/8 teaspoon freshly grated nutmeg

1/8 teaspoon ground cloves

2 cups finely grated raw carrots

1 cup raisins

1 can crushed pineapple in its own juice, drained, reserving 2 tablespoons juice

2 tablespoons lemon juice

_ cup walnut oil

3 eggs, lightly beaten

FROSTING

6 ounces cream cheese at room temperature

_ cup pure maple syrup

1 teaspoon vanilla extract

3 cups powdered sugar

24 walnut halves for decoration

To make cupcakes: Preheat oven to 350 degrees. Spread walnuts on baking sheet or shallow pan and bake, stirring occasionally until lightly browned and fragrant, 8-10 minutes. Let cool slightly. Set aside 24 halves and chop remaining nuts finely. Maintain oven temperature at 359 degrees. Line 24 muffin cups with paper baking cups or coat with vegetable oil.

In a medium bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg and cloves.

In a large bowl, combine carrots, raisins, pineapple, the 2 tablespoons pineapple juice, and lemon juice. Toss gently to mix. Stir in oil and eggs. Add chopped walnuts and the flour mixture, stir until well blended.

Spoon batter into muffin cups, filling each almost _ full. Bake until a toothpick inserted into center comes out clean, about 20 minutes. Cool 5 minutes in the pans, then transfer to a wire rack to cool completely before frosting.

To make frosting: In medium bowl, combine cream cheese, maple syrup and vanilla; beat until creamy. Gradually beat in powder sugar.

Spread frosting on cooled cupcake with one of the reserved walnut halves.

Makes 24 cupcakes.

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CHILI-WALNUT EGG PUFF

1 _ cups egg substitute

_ cup flour

_ tsp baking powder

1 cup fat free cottage cheese

_ cup grated cheddar cheese

_ cup chopped walnuts, toasted if desired

_ cup diced mild green chilies

Preheat oven to 350 degrees. Coat 8 inch square baking dish with non-stick cooking spray. Pour egg substitute into large bowl. Sift combined flour and baking powder over egg. Beat until completely blended. Beat in cottage cheese and cheddar cheese, walnuts and chilies.

Pour into prepared pan. Bake in preheated oven about 35 minutes until puffy and set, and knife inserted slightly off center comes out clean.

Serves 4.

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LIGHT FARMHOUSE FRITTA

1/3 cup each julienne yellow, red and green pepper

1/3 cup chopped scallions

_ cup walnuts

1 _ cups egg substitute

2 Tbsps nonfat yogurt

1 Tbsp Asiago or Parmesan cheese

Preheat oven to 350 degrees

Sautee peppers, scallions and walnuts in an oven-proof skillet. Spray the skillet with non-stick cooking spray before sautéing the vegetables. Beat egg substitute, add yogurt and pour mixture over vegetables in skillet. Stir and cook over medium heat until eggs begin to set. Sprinkle cheese over top and bake at 350 degrees for 8-10 minutes or until eggs are well set. Cut inot wedges and serve.

Serves 4.

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BAKED WALNUTS STUFFED PEARS

4 pears, ripe and firm

_ raisins

2/3 cup chopped walnuts

2 _ Tbsps sugar

1 Tbsp lemon juice

_ cup water

1/3 cup light corn syrup

Peel pears, leaving the stems on. Core the pears on the bottom end.

Combine the raisins, walnuts, sugar and lemon juice in a small bowl, and mix well. Fill the cavity of each pear, dividing the filling equally. Place the pears upright in a deep baking dish, preferably with a cover. Mix together the water and corn syrup and pour into the baking dish. Cover the dish with lid or foil and bake in preheated 350 degree over for about 1 hour and 15 minutes or until the pears are easily pierced with a fork. Serve warm or cold with some of the syrup spooned over each pear.

Serves 4

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WALNUT-STUFFED FRENCH TOAST

8 slices white sandwich bread, _ to 1-inch thick, from a loaf about 4 inches in diameter

_ cup strawberry, raspberry or apricot preserves or orange marmalade

_ cup chopped walnuts

1 cup egg substitute

1 cup nonfat milk

2 Tbsps sugar

_ tsp cinnamon

3 cups whole corn flakes

Powdered sugar and maple syrup (Optional)

Preheat the oven to 475 degrees. Cover a large baking dish sheet with foil. Using a sharp knife slice each piece of bread almost in half horizontally. Don't cut all the way through, you want to leave about a _ inch crust “hinge” on each piece, thus creating a flap or pocket, where you put the filling.

To make filling, in a small bowl place the preserves or marmalade and _ cup of the walnuts and beat briskly with a fork to combine. Spread about 2 tablespoons of the walnut mixture inside each bread pocket, then press down lightly on the filled bread to seal.

In pie plate or shallow bowl, stir together the egg substitute, milk, sugar and cinnamon. Set aside. In a large bowl combine the corn flakes and the remaining _ cup of walnuts. Crush the corn flakes between you fingers until they are broken into tiny, irregular pieces. Dip each slice of filled bread into egg mixture, turning it over 3 or 4 times, until bread is completely coated and has absorbed some of the egg- but don't let the bread get soggy.

Then press each slice, on both sides, into walnut-corn flakes crumbs. Pat the crumbs on if necessary to make them stick and don't worry if coating is not completely even. Continue until bread has been dipped and coated, setting the prepared slices aside on a sheet of waxed paper ads you work.

Place the foil-covered baking sheet in to the oven to heat for about 3 minutes. Remove from oven and rapidly coat foil with non-stick cooking spray. Then quickly place the bread in a single layer on the foil. Bake for about 5 minutes, until lightly browned on the bottom. Flip slices over and bake 3-4 minutes longer. Transfer to warmed plates or platter, if desired, dust with powdered sugar and serve with maple syrup.

Serves 4.

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BANANA WALNUT PANCAKES WITH FRUIT MEDLEY

1 each: large ripe mango and papaya or 3 cups of berries or banana

1 _ cups all-purpose flour

2 Tbsps granulated sugar

1 Tbsp baking powder

_ tsp salt

_ cup ,mashed rip banana (about 1 banana)

1 1/3 cups nonfat milk

1 egg

_ cup chopped walnuts

Maple syrup or honey (optional)

Peel mango then slice from pit: cut in to _-inch chunks. Peel and halve the papaya and then scrape out seeds; cut into _-inch chunks; toss with the mango and set aside. If using berries pat dry and slice strawberries in half. Set aside to top pancakes.

In medium bowl mix together flour, sugar, baking powder and salt. In large bowl, whisk together banana, milk, egg and walnuts. Stir in dry ingredients just until moistened; some lumps in the batter are OK. If the batter seems too thick, add a bit more milk.

Heat griddle or skillet, preferably non-stick, until medium hot. Brush with a little oil. Spoon the batter onto griddle, using about _ cup per pancake. Cook about 2 minutes, until the surface is dry and full of bubbles, then turn and cook up to 1 minute longer until golden brown. Keep pancakes warm in low heat oven. Serve pancakes hot with prepared fruit and drizzle with maple syrup or honey, if desired.

Serves 4.

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