One sure way to tell the holiday
season is upon us is to observe the
fare offered on the supermarket
shelves. Along with cans of
pumpkin, red and green foil
wrapped candies, and boxes of
instant stuffing mix, you can find
rows of any kind of nut imaginable.
The beginning of the holiday
baking season triggers an in
creased demand for these flavorful
nuggets and supermarket
managers are quick to provide just
what the customer requires.
However, some homemakers are
fortunate enough to have their own
supply of nuts in the backyard.
But no matter where you get
them, nuts add an extra dimension
to your holiday treats. Below are
some of our readers’ favorites.
WALNUT BALLS
1 cup ground walnut meats
1 cup soft bread crumbs
V« teaspoon salt
Vi cup minced onion
1 cup grated American cheese
Vi cup milk
1 tablespoon chopped parsley
1 egg, well beaten
1 teaspoon Worcestershire sauce
Mix together all ingredients.
Shape into small balls and place in
shallow casserole. Cover with a
sauce made by blending 1 can
cream of mushroom soup and Vb
can milk. Bake at 350*F. for 30
minutes. Serves 4 to 6. Three
recipes makes 2 9x9-inch dishes,
which will serve 12 to 15. Freezes
well.
CHRISTMAS TREATS
4 cups pecans, cut up
2 8-ounce boxes dates, cut up
2 8-ounce packages coconut
1 can sweetened condensed milk
Mix together all ingredients and
form into balls the size of pecans.
Bake in 300°F. oven for 30 minutes.
Mrs. Shirley Smith
Linden *
PECAN PIE
1 cup brown sugar
Vz cup granulated sugar
1 tablespoon flour
2 eggs
1 teaspoon vanilla
2 tablespoons milk
*4 cup melted butter
1 cup pecan halves
Mix sugars and flour. Beat in
eggs, milk, vanilla, and butter.
Fold in pecans. Pour into unbaked
pie shell. Bake at 375°F. for 40 to 50
minutes.
Phyllis J. Hoover
Newark, N.Y.
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submit Send your recipes to Sue Keene, Lancaster
Farming, P 0 Box 366, Lititz, PA 17543
December
Bone On The Benge
Nuts add flavor to holiday treats
'CHINESE FRIED WALNUTS
Boil water; add 2 cups walnuts.
Boil 1 minute and drain. Gently stir
in Vi cup sugar until dissolved
completely.
Meanwhile, heat salad oil (one
inch deep) in frying pan to 350°F.
With slotted spoon, add walnuts
and fry until a golden brown (3 to 5
minutes). With slotted spoon,
remove walnuts from oil and
spread on countertop or hard clean
surface and spread out to cool.
Sprinkle salt lightly on top. When
cool, store in tightly covered
container.
Note: don’t put on paper towels
they stick!
In large bowl, beat 1 egg white
and 1 tablespoon water until
frothy. A 1 2 cups pecan halves
and stir until well coated.
In small bowl, mix 1 cup sugar, 1
teaspoon salt, and 1 teaspoon
cinnamon. Add to large bowl and
stir well.
Line jelly roll pan with foil and
spread pecan mixture on it. Stir
every 15 minutes, while baking at
300°F. for 45 minutes. After
cooling, peel off pecans and store
in tin container. Delicious for the
holidays.
APPLE AND NUT PUDDING
1 cup sugar
V« cup melted butter
legg
1 cup flour
1 teaspoon soda
1 teaspoon cinnamon
2 cups finely diced apples
1 cup chopped walnuts
Beat together sugar, butter, and
egg. Stir in flour, soda and cin
namon. Dough will be very stiff.
Stir in apples and nuts. Bake at
350°F. for about 25 minutes. Eat
warm with milk or cold with
whipped cream.
A reader
OVERNIGHT PECAN PIE
3 egg whites
1 cup sugar
1 teaspoon baking powder
1 cup graham cracker crumbs
1 cup chopped pecans
1 teaspoon vanilla
Heat oven to 350 # F. Butter 9-inch
pie plate bottom and sides well.
Beat egg whites until foamy Add
sugar and baking powder
gradually while beating. Fold in
cracker crumbs and chopped
pecans. Pile into pie plate just as
though you were filling a pie shell
with filling. Bake for 25 to 30
minutes or until lightly brown and
firm to the touch. Chill overnight.
Top with whipped cream.
Recipe Topics
Christmas Cookies
Holiday Desserts
Treats for Christmas Carolers
Brenda Oberholtzer
Ephrata
SPICED PECANS
C. Lois Moyer
Lena Shirk
Beth Ruffaner
Worthington
WALNUT PESTO
% cup walnuts
1 teaspoon cooking oil
1 large clove garlic
1 cup lightly packed fresh basil
leaves
Vi cup lightly packed parsley
leaves
Vi teaspoon marjoram
Vi teaspoon salt
Vi cup cooking oil
Vi cup grated Romano or Par
mesan cheese
In skillet over moderate heat,
toast walnuts in the 1 teaspoon oil
about 5 minutes, stirring
frequently; coarsely chop % cup
and reserve for use with pasta.
Place remaining walnuts in
blender or food processor along
with garlic, basil, parsley, mar
joram, salt and the v 4 cup oil.
Blend or process until mixture is
fine; add cheese and blend again.
If storing overnight or longer,
place mixture into a jar, spoon an
additional teaspoon oil over top;
cover and refrigerate until ready
to use. Makes about 2/3 cups pesto.
Pasta with Walnut Pesto
Cook 8 ounces of any type pasta
as package directs; drain well.
While hot, toss with % to % cup
Walnut Pesto. Add reserved Mi cup
walnuts and 1 k cup small cubes
Monterey Jack or Cheddar cheese;
toss gently, adding a tablespoon or
two of butter if a richer sauce is
desired. Serve topped with a
sprinkling of grated Romano or
Parmesan cheese. Makes 4 ser
vings pasta.
LEMON NUT BARS
I*4 cups flour
1 cup oats; uncooked
Ms cup packed brown sugar
V 4 cup granulated sugar
l k teaspoon salt
% cup margarine
Ms cup chopped nuts
18-ounce package cream cheese
legg
2 tablespoons lemon juice
1 teaspoon grated lemon rind
Combine flour, oats, sugars and
salt; cut in margarine until
mixture resembles coarse crumbs.
Stir in nuts. Reserve 1 cup; press
remaining crumb mixture onto
bottom of greased 13x9-inch pan.
Bake at 350°F. for 15 minutes.
Combine softened cream cheese
and egg, mixing until well blended.
Blend in lemon juice and rind.
Pour over crust; sprinkle with
reserved crumb mixture. Bake at
350°F. for 25 minutes. Cool, cut into
bars.
NUT COOKIES
3/ * cup white sugar
% cup brown sugar
2 cups shortening
4 eggs
1 cup walnuts
cups flour
1 teaspoon soda
1 teaspoon salt
2 teaspoons vanilla
Cream shortening, sugar and
eggs. Add the remaining
ingredients. Form into rolls and
chill. Slice thin and bake.
ENGLISH NUT BARS
% cup butter
% cup sugar
1 egg yolk
1 teaspoon vanilla extract
1 Vz cups all-purpose flour
M> teaspoon salt
1 egg white
3 A cup chopped walnuts
Preheat oven to 325°F. Cream
butter in a large mixing bowl;
gradually add sugar. Beat until
light and fluffy. Beat in egg yolk
and vanilla. Combine flour and
salt; gradually add to creamed
mixture. Spread evenly in un
buttered 13x9-inch baking pan;
brush top lightly with egg white
and sprinkle with nuts. Bake 30 to
35 minutes. Cool slightly in pan on
wire rack; cut into 1-inch wide
rectangles or diamonds. Cool
completely before removing bars
from pan.
SUGARED WALNUTS AND
PECANS
*'2 pound English walnuts
Vz pound pecans
2 egg whites
7 tablespoons butter
*4 teaspoon salt
1 cup sugar
Put nuts in a cake pan and place
This week’s featured recipe was a winner in the 1985 Farm City
Week Cooking Contest held Nov. 16 at the Lebanon Valley Mall.
This Orange Marmalade Nut Bread recipe from Linda Young,
Rexmont, took first place in the fruit-nut bread category of the
contest.
Naomi Blank
Kinzers
2*2 cups flour
1 teaspoon soda
1 teaspoon salt
3 4 cup sugar
1 egg, beaten
I '2 cup thick orange marmalade
U cup white vinegar
1 cup milk
2 tablespoons melted shortening
1 2 cup chopped walnuts
Sift flour with soda, salt and sugar. Combine egg and mar
malade: stir in vinegar, milk and shortening. Pour into dry
ingredients; stir until blended. Add nuts.
Pour into greased 9x5x3-inch loaf pan or pour ingredients in two
1-pound coffee cans to make round loaves. Bake at 350°F. for one
hour. Makes 10 to 12 servings. May be sliced and toasted if desired.
in oven while the oven preheats to
325°F. Beat egg whites, then add
sugar and salt. Remove nuts from
oven and put in bowl of beaten egg
whites and stir until coated. Melt
butter in cake pan. Spoon nuts over
melted butter. DO NOT STIR
BUTTER IN. Put pan back in
oven. Bake for 40 minutes or until
brown, stirring every 10 minutes.
Spread on waxed paper to cool.
When cool, it is best to keep in air
tight tin or container.
WALNUTSYRUP
In a heavy saucepan mix:
1 cup light corn syrup
1/8 teaspoon salt
v * cup water and, if desired, * 4
teaspoon maple flavoring
Add I*4 cups walnuts (black or
English)
Bring to a boil. Cover and
simmer about 25 minutes. To store,
cover tightly and refrigerate. Very
good on ice cream.
Featured Recipe
Orange Marmalade
Nut Bread
Walnut Pesto.
Mrs. Shirley Smith
Linden
Gladys K. Gutshall
Blain