Bake With
A trip to the grocery store
reminds us that the holidays are
approaching. In addition to red and
green foil-wrapped candies,
decorated pretzel cans and holiday
decorations, the store shelves host
an expanded display of nuts for
holiday baking.
Holiday goodies call for a
plentiful supply of a variety of
nutmeats and grocery store
managers are quick to meet that
need.
If you’re fortunate enough to
have a walnut tree in your
backyard, you’ll be able to avoid
some of the shopping rush.
However, most of us aren’t that
lucky and need to rely on the ex
panded offerings.
Below are some of our reader’s
favorite recipes that utilize these
tasty tidbits.
ITALIAN CREAM CAKE
1 stick oleo
Vi cup shortening
2 cups sugar
5 egg yolks
1 teaspoon vanilla
2 cups flour
1 teaspoon soda
Dash of salt
1 cup buttermilk
5 egg whites, beaten stiff
1 cup coconut
1 cup nuts
Mix the first five ingredients
together. Then stir in flour, soda
and salt, alternating with but
termilk. Next stir in coconut and
nuts; fold in egg whites last. Pour
into 210-inch or 3 9-inch cake pans.
Bake at 350°F. until done.
Frosting
18-ounce package cream cheese
Vi stick oleo
1 teaspoon vanilla
1 pound confectioner’s sugar (4%
to 5 cups sifted)
Marilyn Eby
Hagerstown, Md.
NUT CRUNCH
2 cups buttermilk baking mix
Vi cup brown sugar
Vi cup plus 2 tablespoons boiling
water
2 teaspoons vanilla
1 cup coarsely chopped walnuts
Heat oven to 375°F. Mix all
ingredients. Spread on ungreased
cookie sheet. Bake until golden
brown, 20 to 25 minutes. Im
mediately remove from cookie
sheet and cut into Vi-inch pieces.
Cool completely. Store in airtight
container. Makes 8 cups of crunch.
Note: Crunch can be frozen or
refrigerated up to 3 weeks.
Marilyn Eby
Hagerstown, Md.
If you have recipes for the topics listed below, please
share them with us We welcome your recipes, but ask that
you include accurate measurements, a complete list of
ingredients and clear instructions with each recipe you
submit Send your recipes to Sue Keene, Lancaster
Farming, P.O. Box 366, Lititz, PA 17543
November
22-
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Oecember
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Home On The Range
Nuts For Crunch, Flavor
SPICED MIXED NUTS
1 slightly beaten egg white
1 teaspoon water
18-ounce jar roasted peanuts
Vi cup unbleached almonds
Vi cup walnut halves *
4 ounces pecan halves
% cup sugar
2 teaspoons pumpkin pie spice
% teaspoon salt
Combine egg white and water.
Whip it up. Add nuts, toss to coat.
Combine sugar, spice and salt. Add
to nuts. Toss until well coated.
Place in single layer on slightly
greased baking sh,eet. Bake at
300*F. for 20 to 25 minutes. Loosen
from pan, breaking large clusters,
and allow to cool. Makes 4 to 5
cups.
SALTED SPICED WALNUTS
V* cup butter, melted
1 pound walnut halves
2 tablespoons grated Parmesan
cheese
1 tablespoon ginger
1 teaspoon allspice
% teaspoon garlic salt
Heat oven to 350 # F. In medium
bowl, toss together all ingredients
until walnuts are well coated.
Spread onto a 15xl0-inch jelly roll
pan. Bake 15 to 20 minutes or until
lightly browned, stirring once.
Makes 4 cups.
CREAMY NUT ICING
Vi cup shortening
2Vi tablespoons cake flour
Vi teaspoon salt
Vi cup milk
3 cups confectioner’s sugar
Vt teaspoon vanilla
Vi cup nuts, chopped
Melt shortening over low heat.
Remove from heat, blending flour
and salt. Stir in milk slowly. Bring
to a boil, stirring constantly. BoU
for 1 minute. (Mixture will look
curdled.) Stir in the confectioner’s
sugar. Set saucepan in a pan of
cold water. Beat until of spreading
consistency. Beat in vanilla and
> chopped nuts.
BROWN SUGAR NUT CAKE
2 cups brown sugar
Vi cup butter
2 eggs
1 cup milk
2 teaspoons baking powder
2% cups cake flour
1 teaspoon almond flavoring
IVi cups chopped walnuts
Cream butter and sugar. Add
beaten egg yolks, then nuts and
almond flavoring. Sift baking
powder and flour together; add
alternately with milk. Last, fold in
egg whites that have been beaten
Recipe Topics
Thanksgiving Feast
Holiday Hors d’oeurves
Christmas Cookies
to moist peaks. Pour into greased
and floured 9x13-inch pan. Bake in
moderate oven (350*F.) for 35
minutes or until done.
MAPLE RAISIN PULL APART
Vi cup raisins
V* cup chopped walnuts
1 tablespoon sugar
Vi teaspoon cinnamon
1 tablespoon maple syrup
Vi teaspoon grated lemon peel
2 10-ounce cans refrigerated flaky
biscuits
2 tablespoons margarine, melted
Glaze:
% cup maple syrup
1 teaspoon lemon juice
Fay Strickler
2 tablespoons chopped walnuts
Heat oven to 350*F. Grease 12-
cup fluted tube pan or 2%-quart
ring mold. In small bowl, combine
raisins, walnuts, sugar, cinnamon,
1 tablespoon syrup and lemon peel.
Separate dough into 20 biscuits;
separate each biscuit into 2 layers.
Spoon about I teaspoonful raisin
mixture onto center of 20 biscuit
pieces. Top with remaining biscuit
pieces; pinch edges to seal. Stand
filled biscuits on edge, slightly
overlapping, in prepared pan.
Drizzle with margarine.
Bake at .350 # F. for 25 to 35
minutes or until deep golden
brown. Cool upright in pan 5
minutes. In small bowl, combine %
cup syrup and lemon juice; brush
about (6 over coffee cake. Invert
onto serving plate. Stir 2
tablespoons walnuts into
remaining glaze mixture; spoon
over warm coffee cake. Makes 20
servings.
3 eggs
2 cups sugar
IVz cups liquid shortening
3 cups flour
1 teaspoon soda
1 teaspoon salt
2 teaspoons vanilla
3 cups diced apples
1 cup chopped nuts
Topping
Vz cup margarine
1 cup brown sugar
V 4 cup evaporated milk
Mix as for ordinary cake,
reserving last three ingredients for
topping. Bake at 350°F. for 40
minutes in a greased and floured
13x9-inch pan.
For topping, boil ingredients
hard tor 2M> minutes. Let cake and
topping cool, then spread over
cake.
Betty Blehl
Mertztown
NUTLOAF
1 pound graham crackers
1 pound seedless raisins
1 pound dried figs or dates
Vz cup maraschino cherries
1 cup nut meats
1 pound miniature marshmallows
l/ z cup peanut butter
1 pint whipping cream
Roll graham crackers very fine.
Chop cherries, figs, nuts, peanut
butter and raisins. (Leave raisins
whole unless very large.) Mix
these ingredients together
thoroughly. Whip cream and fold
into mixture. Pour into an oblong
loaf pan 5x9x4-inches. Pat mixture
to make it smooth on the top. Place
in refrigerator overnight or 12
hours. When ready to serve, cut in
slices and roll in powdered sugar.
Sara Jane Fulmer
West Newton
APPLE NUT CAKE
Mrs. Carl S. Bacon
Felton
“treasure" of maple syrup, nuts and raisins hidden in rich,
flaky biscuits.
THUMBPRINT COOKIES
x k cup shortening (part butter or
margarine)
V 4 cup brown sugar (packed)
1 egg,separated
Vz teaspoon vanilla
1 cup flour
V 4 teaspoon salt
% cup finely chopped nuts
Jelly or tinted confectioner’s icing
Preheat oven to 350°F. Mix
shortening, sugar, egg yolk and
vanilla thoroughly. Blend together
flour and salt, stir into mixture.
Roll dough into balls (1 teaspoon
per ball). Beat egg white slightly
with fork. Dip balls in egg whites;
roll in nuts. Place about one inch
apart on ungreased baking sheet.
Press thumb gently in center of
each. Bake 10 to 12 minutes or until
set. Cool. Fill thumbprint with jelly
or tinted icing.
Arlene Hostetler
Cottage Grove, Tenn.
TASSIES
Cream together 2 margarine
blocks and 1 large cream cheese.
Add 2 cups flour. Refrigerate 1
hour or until chilled. Place petit
cups (1 inch base, % inch wall) in.
pans.
Make dough into small balls, the
size of quarters, and fit into cups.
If you will be spending the Thanksgiving holiday at the home of a
friend or relative, you may want to surprise your hostess with a
homemade gift. This week’s featured recipe, Chocolate Covered
Turtles, with its crunchy pecans, sweet filling and chocolate icing,
would delight any hostess.
The recipe, from Sally Chase of Hanover, is featured in the 1986
Pennsylvania Commodity Calendar.
cups flour
V 4 teaspoon baking soda
V 4 teaspoon baking powder
Vz cup butter
l /z cup brown sugar, packed
2 eggs
1 teaspoon vanilla
8 ounces pecan halves (160 halves)
Sift together flour, baking soda and baking powder; set aside.
Cream butter and brown sugar in bowl until light and Huffy, using
electric mixer at medium speed. Add eggs, one at a time, beating
well after each addition. Beat in vanilla. Gradually stir dry
ingredients into creamed mixture, mixing well. Arrange pecan
halves in clusters of 4, about 2 inches apart, on ungreased baking
sheets, placing halves in form of cross. Drop dough, by rounded
teaspoonfuls, in center of each cluster.
Bake at 350°F. for 10 minutes. After cookies have cooled, frost
with chocolate icing. Makes 40 cookies.
Chocolate Icing;
Combine 1 cup sifted confectioner’s sugar, 1 tablespoon butter,
IV2 ounces unsweetened chocolate (melted and cooled) and 3
tablespoons milk in bowl. Stir until smooth.
Dip fingers into flour if they stick,
Do not grease.
Filling
Beat together 1 cup brown sugar,
2 tablespoons butter or margarine,
1 teaspoon vanilla, dash of salt and
1 egg. Stir in V« cup chopped
pecans. Put 1 teaspoon filling into
each lassie. Bake at 350°F. for 25
minutes.
CINNAMON NUT BREAD
y* cup butter
2Vz cups flour
V* teaspoon baking powder
1% cups brown sugar
1% teaspoons cinnamon
Vz teaspoon salt
1 ¥t teaspoons baking soda
cups sour cream
IVz cups chopped nuts
Preheat oven to 350°F. Cream
butter, add sugar and beat. Beat in
eggs, one at a time. Combine flour,
cinnamon, soda, baking powder
and salt. Add to creamed mixture
alternately with sour cream. Beat
well after each addition. Stir in
nuts.
Spread in well-buttered 9x5-inch
loaf pan. Bake until pick comes out
clean (65 to 70 minutes). Let cool in
pan 10 minutes. Remove and cool
completely on wire rack. Wrap in
plastic wrap and store 24 hours
before serving.
Featured Recipe
Chocolate Covered Turtles
Arlene Hostetler
Cottage Grove, Tenn.