What is the Best Nut?

Black Walnut Garlic Sauce

• Stale bread
• 2T chicken stock
• 1 c. black walnuts
• ½ c parsley
• 3-6 cloves garlic
• 6 T olive oil
• Cayenne, black pepper & salt to taste

Soak bread in stock, then combine it and other ingredients, except oil, in food processor.

Process, adding oil in stream to make a thick paste.

Toss with pasta, serve on chicken or meats, on new potatoes or steamed vegetables.

Great way to encourage more vegetables in your family’s diet.

Black Walnut Pesto Sauce

• 3 c fresh basil
• 1 1/2 c black walnuts
• 4 cloves garlic
• 1/4 c grated parmesan
• 1 c olive oil
• Process basil, nuts garlic and cheese in food processor. Add oil in slow stream. Salt and pepper to taste.

Black Walnut Soda Bread

This is a simple recipe that serves several people. It is even simpler if you purchase shelled Black Walnuts from your local grocer or big box store. If you pick your own, remember to wear gloves.

• 4 Cups of all purpose unbleached flour, or you could use whole wheat or half and half white/wheat
• 1/2 Cup sugar
• 1/4 teaspoon salt
• 1 teaspoon baking powder and 1 teaspoon baking soda
• 2 Cups raisins – dark or light, whichever you prefer
• 1 Cup chopped black walnuts
• 1 Stick melted margarine or butter substitute
• 4 Whole eggs
• 1.5 Cups buttermilk

Preheat oven to 350 degree F.

With cooking spray, coat heavily a 10-inch round cake pan or even an iron skillet, which produces a better flavor.

In a very large mixing bowl, place the flour, sugar, salt, baking powder, soda, raisins, and nuts.

Mix all these ingredients together thoroughly.

Next, add in the margarine, eggs and buttermilk.

Mix everything together thoroughly.

Place batter into the pan and bake for 45 minutes to an hour.

Black Walnut Chicken Salad

• 3 cooked chicken breasts, chunked.
• 3 celery stalks, diced
• 1/2 c chopped black walnuts
• 1/2 c slivered water chestnuts or other vegetables
• 1/2 c golden raisins
• 1 T frozen lemonade or limeade j
• Cilantro, chopped if desired
• Mayo or other salad dressing (just enough to moisten)
• Salt, pepper

Mix all ingredients together and serve on greens or on your favorite sandwich bread.

Black Walnut Cookie Bars

• 1/2 c butter
• 1 c white sugar
• 3 eggs
• 1 1/2 c unbleached or whole wheat flour
• 1 t baking powder
• 1/2 t salt
• 1 c chopped black walnuts
• 2 t vanilla
• 1 c brown sugar

Preheat oven to 350 F. Butter 13×9” pan.

Cream butter and white sugar. Separate 2 of eggs. Save the whites for the end.

Add yolks, 3rd egg and half the vanilla and mix well.

Mix flour, baking powder and salt in a small bowl. Add to creamed mixture and mix completely.

Pour the batter evenly into the baking pan. Sprinkle chopped nuts over the top.

Froth egg whites, then add balance of vanilla, plus brown sugar and beat until stiff.

Evenly layer this egg white mixture over the nut layer.

Bake about 30 minutes. Test doneness by inserting clean knife blade into center

Black Walnut Refrigerator Cookie

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 egg
• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 cup chopped black walnuts

1. In a large bowl, cream butter, white sugar, and brown sugar. Add eggs and beat until smooth. Sift together flour, baking soda, and salt. Stir dry ingredients into the creamed mixture until well blended. Stir in walnuts last. Shape dough into logs about 2 inches in diameter, wrap them in wax paper, and refrigerate until firm.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Slice dough logs into 1/2 inch slices, and place on baking sheet. Bake in preheated oven for 8 to 10 minutes. Delish!

Black Walnut Pie

3 eggs
1 T lemon juice
1 c corn syrup
1 t. vanilla
1 c brown sugar
2 1/2 c black walnuts
1/4 c butter
Unbaked pie crust

Preheat oven to 350 degrees. Combine all ingredients, just enough to dissolve sugar. Pour into pie crust. Bake on a cookie sheet for 60 minutes or until center is firm. Cool to room temperature before cutting. Serve hot or cool, topped with Kappers whipped cream.

Black Walnut Meringue Christmas Cookies
Make a meringue of 3 egg whites, ½ c sugar and vanilla. Once stiff add 3 c black walnuts, pulverized to a consistency slightly finer than sesame seeds. Bake on parchment lined sheet. Keeps well in sealed container.

Black Walnut Chocolate Fudge 1

2 (7 oz.) pkg. semi-sweet chocolate pieces
1 can sweetened condensed milk
1 tsp. vanilla
1 c. black walnut pieces

Melt chocolate in double boiler. Stir in milk, nuts, vanilla and cook 5 minutes. Pour into buttered dish and chill until firm enough to cut.

Black Walnut Chocolate Fudge 2

1 pkg. brown sugar, 3/4 can condensed milk, 3 T. corn syrup

Cook until soft ball forms in cold water. Remove from fire. Add 1 tablespoon butter (butter) and 1 teaspoon vanilla. Cool. Beat until thick and holds shape. Add nuts and pour into buttered pan.

Black Walnut White Fudge

3 c sugar, 1 c corn syrup, 1 c Kappers cream, 1 c black walnuts, 1 t vanilla

Boil first 3 ingredients to the soft ball stage. Remove from stove and beat long and hard until it is thick. Stir in black walnuts and vanilla. Pour in buttered 8X8-inch pan and let set until cool.

Black Walnut Caramels

4 c. brown sugar

2 c. corn syrup

1 c. butter

1 c. Kappers cream

1 t. vanilla

1 1/2 c. black walnuts

Put sugar, corn syrup, cream and butter into a heavy sauce pot. Cook over medium heat, stirring constantly until the sugar dissolves and the mixture boils. Cook until syrup reaches the hard ball stage (248 degrees), stirring now and then to prevent it from scorching. Remove from heat and stir in the walnuts and vanilla. Pour into buttered 11×13. When cool and firm, cut into squares, wrap in wax paper. Best refrigerated.