PICKING BLACK WALNUTS RECIPES

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BLACK WALNUT CAKE RECIPE : TASTE OF SOUTHERN



Black Walnut Cake Recipe : Taste of Southern image

Black Walnuts make an excellent cake that has become an old Southern favorite. Follow our easy, step-by-step, photo illustrated instructions to learn how to make it.

Provided by Steve Gordon

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 8

Number Of Ingredients 13

½  cup Butter (1 stick) at room temperature
½ cup Lard, or Crisco Vegetable Shortening
1 cup Light Brown Sugar, packed firm
1 cup Granulated Sugar
5 Large Eggs, at room temperature
1-1/2 cup Buttermilk
3-1/2 cups sifted Self-Rising Flour
2 teaspoon Butter Nut Flavoring, (or Vanilla)
1 ½ cups Black Walnut Pieces, finely chopped
2 – 8oz packages Cream Cheese, softened
1 cup Butter, at room temperature
1 Tablespoon Vanilla Flavoring
8 cups Confectioners’ Sugar

Steps:

  • Sift your flour to have it ready. Set aside for now.
  • Chop the black walnuts if needed.
  • Place the butter in a large mixing bowl.
  • Add the lard or shortening.
  • Use a mixer to cream butter and shortening together for 3 minutes.
  • Gradually add in the light brown sugar, mixing until smooth.
  • Gradually add the granulated sugar, mixing until light and fluffy.
  • Add eggs, one at a time, mix just until combined. Scrape down bowl as needed.
  • Add flour, alternating with milk, beginning and ending with flour.
  • Add butter nut flavoring, mix just until combined.
  • Add the walnut pieces.
  • Fold nuts into mixture by hand until combined.
  • Grease and flour 3 – 8 inch cake pans.
  • Divide batter between the 3 pans.
  • Bake at 350F degrees for 20 – 30 minutes, or until cake tests done using a wooden toothpick.
  • Remove from oven, place pans on wire rack and let cool for 10 minutes.
  • Remove layers from pans, place layers on wire rack to cool completely.
  • Black Walnut Butter Cream Frosting Instructions:
  • Place the cream cheese, butter and flavoring in a large mixing bowl.
  • Cream the ingredients together until smooth.
  • Gradually add the confectioners’ sugar. Stir slowly to avoid making a mess.
  • Spread frosting between layers of cake, on sides, and on top.
  • Enjoy!

CRANBERRY-WILD RICE STUFFING RECIPE - NYT COOKING



Cranberry-Wild Rice Stuffing Recipe - NYT Cooking image

Bread stuffing is classic for Thanksgiving, but it isn’t the only choice. In this recipe by the cookbook author Nancy Harmon Jenkins, wild rice takes on the starchy role, while sausage and cranberries lend richness and tang. You can mix the elements together one day ahead, then bake just before serving.

Provided by Nancy Harmon Jenkins

Total Time 2 hours 15 minutes

Yield 12 servings

Number Of Ingredients 9

1 pound wild rice
1 bay leaf
6 tablespoons butter, more for greasing baking dish
2 medium yellow onions, diced
4 Italian-style sweet fennel sausages
3 cups cranberries (258 grams)
2 teaspoons kosher salt (12 grams), or to taste
1 teaspoon black pepper
2 to 3 teaspoons chopped fresh sage (optional)

Steps:

  • Place wild rice in a saucepan and pour over just enough boiling water to cover. Set aside, covered, for one hour. Drain rice. Add fresh boiling water to cover by half an inch, and the bay leaf. Bring to a simmer and cook gently until rice is soft but not mushy, 15 to 20 minutes. Drain well, discard bay leaf, and set aside.
  • Heat oven to 350 degrees. Butter a 2-quart gratin dish or a 9x13 baking dish if not stuffing into a turkey.
  • Melt 4 tablespoons butter in a sauté pan over medium heat and gently cook the onions until soft, about 7 minutes. Remove skins from sausages and add sausage meat to the pan with the onions. Raise the heat to medium-high and cook, crumbling the sausage with a fork, until it is browned. Remove from the heat and stir in the wild rice.
  • Rinse cranberries, picking them over and discarding any that are spoiled. Chop them roughly or process them briefly in a food processor. Add to the sausage-rice mixture and mix well. Add salt, pepper and sage if using and stir to combine. Taste for seasoning.
  • Either stuff into a turkey or pour into the prepared dish. Cut the remaining 2 tablespoons of butter into small pieces and dot the top. Cover the dish with foil. Bake for 20 minutes. Remove the foil and bake for an additional 15 to 20 minutes, or until the top is lightly golden. Serve warm.

Nutrition Facts : @context http//schema.org, Calories 334, UnsaturatedFatContent 9 grams, CarbohydrateContent 33 grams, FatContent 18 grams, FiberContent 4 grams, ProteinContent 11 grams, SaturatedFatContent 8 grams, SodiumContent 285 milligrams, SugarContent 3 grams, TransFatContent 0 grams

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