chopped walnuts - Annette's Sweet Treats

White Chocolate, Caramel & Pumpkin Mini Loaves

October 9, 2016 Leave a Comment

white chocolate caramel & pumpkin loaves

White Chocolate, Caramel & Pumpkin Mini Loaves

1 3/4 cups flour

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1 Tbsp. baking powder

1 tsp. baking soda

2 tsp. pumpkin pie spice

1 can (15 oz.) pumpkin

1 cup sugar

1/2 cup sour cream

1/2 cup butter, melted

2 eggs

1/3 cup chopped walnuts

1/3 Kraft Caramel Bits

2 oz. Baker’s white chocolate

Heat oven to 350 degrees F.

Combine flour, dry pudding mix, baking powder, baking soda and spice. Beat pumpkin, sugar and sour cream in large bowl with mixer until blended. Add butt and eggs; mix well. Gradually add flour mixture, mixing well after each addition. Stir in nuts and caramel bits.

Pour into 4 (5 x 2 1/2 inch) mini loaf pans or 1 (8 x 4 inch) loaf pan sprayed with cooking spray.

Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool bread in pans or pan for 10 minutes. Remove from pans or pan to wire racks; cool completely.

Melt chocolate as directed on package; drizzle over bread.

TIP: IF USING 8 X 4 INCH PAN; INCREASE THE BAKING TIME TO 1 HOUR OR UNTIL TOOTHPICK INSERTED INTO CENTER OF BREAD COMES OUT CLEAN

Filed Under: Bread Recipes Tagged With: Baker's white chocolate, chopped walnuts, JELL-O vanilla instant pudding, Kraft Caramel Bits, pumpkin pie spice, sour cream

Bourbon Pumpkin Tart with Walnut Streusel

November 22, 2014 Leave a Comment

Bourbon Pumpkin Tart with Walnut Streusel

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

Because my husband loves pumpkin pie, I’ve looked high and low for that “perfect” recipe. Bit as soon as he tasted this tart, he told me to stop searching, declaring this the best he’s ever tried!!

Brenda Ryan Marshall, Missouri

Bourbon Pumpkin Tart with Walnut Streusel Recipe

Bourbon Pumpkin Tart with Walnut Streusel

2 cups flour

1/3 cup sugar

1 tsp. grated orange peel

½ tsp. salt

2/3 cup cold butter, cubed

1 egg, lightly beaten

¼ cup heavy whipping cream

Filling:       1 can (15 oz.) solid-pack pumpkin

3 eggs

½ cup sugar

½ cup heavy whipping cream

¼ cup packed brown sugar

¼ cup bourbon

2 Tbsp. flour

1 tsp. cinnamon

1 tsp. ginger

¼ tsp. salt

¼ tsp. cloves

Topping:        ¾ cups flour

1/3 cup sugar

1/3 cup packed brown sugar

½ tsp. salt

½ tsp. cinnamon

½ cup cold butter, cubed

¾ cup coarsely chopped walnuts, toasted

¼ cup chopped crystallized ginger

In a large bowl, combine the flour, sugar, orange peel and salt. Cut in butter until crumbly. Add egg. Gradually and cream, tossing with a fork until a ball forms. Cover and refrigerate for at least 30 minutes or until easy to handle.

On a lightly floured surface, roll out pastry into a 13 inch circle. Press onto the bottom and up sides of an ungreased 11 inch fluted tart pan with removable bottom.

In a large bowl, combine the filling ingredients. Pour into crust.

For topping, combine the flour, sugar, brown sugar, salt and cinnamon. Cut in butter until crumbly. Stir in walnuts and ginger. Sprinkle over filling.

Bake at 350 F. for 45-55 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers.       14 servings

(Recipe for Bourbon Pumpkin Tart with Walnut Streusel was in www.tasteofhome.com, 2014)

Filed Under: Savory Tagged With: bourbon, can of solid-pack pumpkin, chopped walnuts, cinnamon, cloves, crystallized ginger, ginger, grated orange peel, heavy whipping cream, packed brown sugar

Pumpkin Swirl Bread

November 19, 2014 Leave a Comment

Pumpkin Swirl Bread

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

This combination of pumpkin, nuts and dates makes a flavorful bread with a beautiful golden look. The surprise inside – a rich creamy swirl – is almost like a luscious layer of cheesecake in a slice.

Cindy May Troy, Michigan

Pumpkin Swirl Bread Recipe

Pumpkin Swirl Bread

Filling:       2 packages (8oz. each) cream cheese, softened

¼ cup sugar

1 egg

1 Tbsp. milk

Bread:        3 cups sugar

1 can (15 oz.) solid-pack pumpkin

4 eggs

1 cup canola oil

1 cup water

4 cups flour

4 tsp. pumpkin pie spice

2 tsp. baking soda

1 ½ tsp. cinnamon

1 tsp. salt

1 tsp. baking powder

1 tsp. nutmeg

½ tsp. cloves

1 cup walnuts

1 cup raisins

½ cup chopped dates

Topping:        1 cup confectioners’ sugar

¼ tsp. vanilla

2 to 3 Tbsp. 2% milk

Additional chopped walnuts

Preheat oven to 350 F. Grease and flour three (3) 8×4 inch loaf pans. In a small bowl, beat filling ingredients until smooth.

In a large bowl, beat sugar, pumpkin, eggs, oil and water until well blended. In another bowl, whisk flour, pie spice, baking soda, cinnamon, salt, baking powder, nutmeg and cloves; gradually beat into pumpkin mixture. Stir in walnuts, raisins and dates.

Pour half of the batter into prepared pans, dividing evenly. Spoon filling over batter. Cover filling completely with remaining batter.

Bake 65-70 minutes or until a toothpick inserted in bread portion comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil; refrigerate until serving.

Just before serving, if desired, in a small bowl, mix confectioners’ sugar, vanilla and enough milk to reach a drizzling consistency. Drizzle over bread; sprinkle with walnuts.        3 loaves – 16 slices each

(Recipe for Pumpkin Swirl Bread was on www.tasteofhome.com, 2014)

Filed Under: Savory Tagged With: can of solid-pack pumpkin, chopped dates, chopped walnuts, cloves, confectioners' sugar, cream cheese, nutmeg, pumpkin pie spice, raisins

Angel Hair Primavera

October 17, 2014 Leave a Comment

Angel Hair Primavera

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

I love to make this when summer is on full swing and the vegetables are at their very best. You can substitute almost any vegetable when in season. This dish, at my house, is almost never the same.

Tre Balchowsky Sausalito, California

Angel Hair Primavera Recipe

Angel Hair Primavera

1 Tbsp. olive oil

2 medium zucchini, coarsely chopped

1 cup fresh baby carrots, halved lengthwise

1 cup fresh or frozen corn

1 small red onion, cut into thin wedges

1 cup cherry tomatoes, halved

2 garlic cloves, minced

1 package (4.8 oz.) Pasta Roni angel hair pasta with herbs

½ cup chopped walnuts, toasted

¼ cup shredded Parmesan cheese

Coarsely ground pepper

In a large skillet, heat oil over medium-high heat. Add zucchini, carrots, corn and onion; cook and stir 10-12 minutes or until carrots are tender. Stir in tomatoes and garlic; cook 1 minute longer.

Meanwhile, prepare pasta mix according to package directions. Add to vegetable mixture; toss to combine. Sprinkle with walnuts, cheese and pepper. 4 servings

(Recipe for Angel Hair Primavera was on www.tasteofhome.com, 2014)

Filed Under: Savory Tagged With: cherry tomatoes, chopped walnuts, fresh baby carrots, frozen corn, Pasta Roni angel hair pasta with herbs, shredded Parmesan cheese, sliced zucchini

Broadway Brownie Bars

June 28, 2014 Leave a Comment

Broadway Brownie Bars

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

I named these dessert bars for BROADWAY because they’re a hit every time I serve them. I especially like to make these for the holidays, or for hostess gifts. They’re always sure to please any sweet tooth!

Anne Frederick New Hartford, New York

Broadway Brownie Bars Recipe

Broadway Brownie Bars

Filling:    6 oz. cream cheese, softened

½ cup sugar

¼ cup butter, softened

2 Tbsp. unbleached flour

1 egg, lightly beaten

½ tsp. vanilla

Brownie:    ½ cup butter, cubed

1 oz. unsweetened chocolate

2 eggs, lightly beaten

1 tsp. vanilla

1 cup sugar

1 cup unbleached flour

1 tsp. baking powder

1 cup chopped walnuts

Topping:    1 cup (6 oz.) semi-sweet chocolate chips

¼ cup chopped walnuts

2 cup miniature marshmallow

Frosting:     ¼ cup butter

¼ cup milk

2 oz. cream cheese

1 oz. unsweetened chocolate

3 cups confectioners’ sugar

1 tsp. vanilla

Preheat oven to 350 F.   In small bowl, combine first 6 (six) ingredients until smooth; set aside.

In a large saucepan over medium heat, melt butter and chocolate. Remove from heat and cool. Stir in eggs and vanilla. Add sugar, flour, baking powder and nuts; stirring until blended.

Spread batter in a 13×9 inch baking pan coated with cooking spray.    Spread filling over batter. For topping, in small bowl, combine chocolate chips and nuts; sprinkle over filling.

Bake 28 minutes or until almost set. Sprinkle with marshmallows; bake 2 minutes longer.

For frosting, in a large saucepan, heat butter, milk, cream cheese and chocolate until melted; stirring until smooth. Remove from heat; stir in confectioners’ sugar and vanilla. Immediately drizzle over marshmallows. Chill well; cut into bars.          2 ½ dozen

(Recipe for Broadway Brownie Bars was on www.tasteofhome.com, 2014)

Filed Under: Cake Recipes Tagged With: butter, chopped walnuts, confectioners' sugar, cream cheese, milk, miniature marshmallows, sugar, unbleached all-purpose flour, unsweetened chocolate

Gluten-Free Banana Bread

March 30, 2014 Leave a Comment

Gluten-Free Banana Bread

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

A lot of gluten-free baked goods are dry and crumbly, but thus one tastes like the real thing. I hope you try it! This recipe is Diabetic Friendly!

Gladys Amoid Pittsburgh, Pennsylvania

Gluten-Free Banana Bread Recipe

Gluten-Free Banana Bread

2 cups gluten-free flour

1 tsp. baking soda

¼ tsp. salt

4 eggs

2 cups mashed ripe bananas (4-5 medium)

1 cup sugar

½ cup unsweetened applesauce

1/3 cup canola oil

1 tsp. vanilla

½ cup chopped walnuts

In a large bowl, combine the flour, baking soda and salt. In a small bowl, whisk the eggs, bananas, sugar, applesauce, oil and vanilla. Stir into dry ingredients just until moistened.

Transfer to two 8 x 4 inch loaf pans coated with cooking spray. Sprinkle with walnuts. Bake at 350 F. for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

(Recipe for Gluten-Free Banana Bread was on www.tasteofhome.com, 2014)

Filed Under: Bread Recipes Tagged With: canola oil, chopped walnuts, Gluten-Free Flour, mashed ripe bananas, unsweetened applesauce

Spice Cake Cupcakes

January 25, 2014 Leave a Comment

Spice Cake Cupcakes

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

These moist, spicy cupcakes with creamy caramel frosting are a delicious treat. The recipe has been in my family for years. When I was growing up, it seemed these cupcakes were always in the freezer, just waiting to be snitched one at a time!

Carla Hodenfield Ray, North Dakota

Spice Cupcakes Recipe

Spice Cupcakes

2 cups water

1 cup raisins

½ cup shortening

1 cup sugar

1 egg

1 ¾ cups King Arthur Unbleached All-Purpose Flour

¾ tsp. baking powder

½ tsp. salt

½ tsp. each ground allspice, cinnamon, nutmeg

¼ tsp. baking soda

¼ tsp. ground cloves

¼ cup chopped walnuts

Frosting: 1 cup packed brown sugar

1/3 cup half-and-half cream

¼ tsp. salt

3 Tbsp. butter

1 tsp. vanilla

1 ¼ cups confectioners’ sugar

Coarsely chopped walnuts

In a large saucepan, bring water and raisins to a boil. Reduce heat; simmer for 10 minutes. Remove from heat and cool to room temperature (Do NOT Drain).

Meanwhile, in a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Stir in raisins. Combine dry ingredients; add to creamed mixture until well blended. Stir in walnut.

Fill paper-lined muffin cups three-fourths full. Bake at 350 F. for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pan to wire rack.

For frosting, in a large saucepan, combine brown sugar, cream and salt. Bring to a boil over medium-low heat; cook and stir until smooth. Stir in butter and vanilla. Remove from the heat; cool slightly. Stir in confectioners’ sugar until smooth. Frost cupcakes top with nuts. 14 cupcakes

(Recipe for Spice Cupcakes was on www.tasteofhome.com, 2013)

Filed Under: Cupcake Recipes Tagged With: allspice, chopped walnuts, confectioners' sugar, half-and-half cream, King Arthur Unbleached Flour, nutmeg, raisins, shortening

Cranberry Layer Cake

December 15, 2013 Leave a Comment

Cranberry Layer Cake

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

I adapted a Bundt cake recipe to create this layer cake. Cranberries, walnuts and homemade frosting make it taste so delicious that you’d never guess it starts with a convenient cake mix.

Sandy Burkett Galena, Ohio

Cranberry Layer Cake Recipe

Cranberry Layer Cake

1 package white cake mix

1 1/3 cups water

1/3 cup canola oil

3 eggs

1 Tbsp. grated orange peel

1 cup fresh or frozen cranberries, thawed and coarsely chopped

1 cup finely chopped walnuts

Cream Cheese Frosting: 1 package (8 oz.) Philadelphia Cream Cheese, softened

½ cup butter, softened

3 ½ cups confectioners’ sugar

1 tsp. vanilla

½ tsp. grated orange peel

¼ cup finely chopped walnuts

In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in cranberries and walnuts. Pour into two greased and floured 9 inch round baking pans.

Bake at 350 F. for 30-35 minutes or until toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, vanilla and orange peel; beat until blended. Spread between layers and over top and sides of cake. Sprinkle with walnuts. Refrigerate leftovers. 12 servings

(Recipe for Cranberry Layer Cake came from tasteofhome.com, 2013)

Filed Under: Cake Recipes Tagged With: canola oil, chopped walnuts, confectioners' sugar, cream cheese, fresh cranberries, grated orange peel, white cake mix

Pumpkin Cranberry Nut Bread

November 22, 2013 Leave a Comment

Pumpkin Cranberry Nut Bread

Delicious, seasonal and easy, this bread makes for a great teacher’s gift.

Julie Lincoln

Pumpkin Cranberry Nut Bread Recipe

Pumpkin Cranberry Nut Bread

3 ½ cups flour

2 tsp. CINNAMON *

1 tsp. salt

1 tsp. baking soda

½ tsp. baking powder

2 tsp. grated orange peel (or 2/3 tsp. MINCED ORANGE PEEL *)

¾ cup butter or margarine, 1 ½ sticks, softened

1 cup sugar

1 cup brown sugar

3 eggs

½ tsp. PURE VANILLA EXTRACT *

1 (15 oz.) can pure pumpkin puree

1 cup fresh, chopped cranberries

1 cup chopped walnut or pecans

(* Penzeys Spices)

Preheat oven to 350 F. Combine the dry ingredients and set aside. In a mixing bowl, cream together the butter/margarine and sugars. Add the eggs, one at a time, mixing after each one. Add the VANILLA, pumpkin and dry mixture approximately ½ cup at a time, alternating between the pumpkin and dry mixture until all is combined. Stir in the cranberries and nuts.

Divide the batter between two 8×4 ½ inch greased and floured loaf pans (we prefer glass) and bake at 350 F. for 55-65 minutes.

(Recipe for Pumpkin Cranberry Nut Bread was in the Penzeys Spice Catalog)

Filed Under: Bread Recipes Tagged With: can of pure pumpkin puree, chopped walnuts, fresh cranberries, grated orange peel

White Chocolate, Caramel & Pumpkin Mini Loaves

Bourbon Pumpkin Tart with Walnut Streusel

Pumpkin Swirl Bread

Angel Hair Primavera

Broadway Brownie Bars

Gluten-Free Banana Bread

Spice Cake Cupcakes

Cranberry Layer Cake

Pumpkin Cranberry Nut Bread

Find a Recipe

Share My Recipes!

Recent Recipes

Recent Comments

Secondary Sidebar Widget Area

July 2018
M	T	W	T	F	S	S
« Nov
						1
2	3	4	5	6	7	8
9	10	11	12	13	14	15
16	17	18	19	20	21	22
23	24	25	26	27	28	29
30	31