Bourbon & Chocolate Pecan Pie

1 cup sugar
1/4 cup butter; melted
3 eggs; slightly beaten
3/4 cup light corn syrup
1/4 teaspoon salt
2 tablespoon bourbon
1 teaspoon vanilla
1/2 cup pecans; chopped
1/2 cup chocolate chips
1 9-inch pie shell

Cream sugar and butter. Add
eggs, syrup, salt, bourbon and
vanilla. Mix until blended. Spread
pecans and chocolate chips in
bottom of pie shell. Pour filling into
shell. Bake in a 375 degree oven
for 40 to 50 minutes.
Yield: 6 to 8 servings.

 

Nutty Coffee Bars
In these bars, a buttery shortbread crust is topped with a very nutty mixture.

Shortbread Crust:
1 1/4 cups all-purpose flour
1/4 cup sugar
1/2 cup (1 stick) unsalted butter
pinch of salt

Nutty Topping:
1 large egg
1 tablespoon instant espresso or coffee powder
1/2 cup firmly packed brown sugar
1/3 cup corn syrup
2 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
1 1/2 cups chopped walnuts, pecans or almonds
To prepare shortbread crust: Heat the oven to 375*F (190*C). Line a 9-inch square baking pan with foil; lightly butter the foil. Mix the flour and sugar in medium bowl. Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse crumbs. Press the mixture firmly into the bottom of the prepared pan.
Bake for 15 to 20 minutes or until very lightly browned. Remove the pan from the oven to a wire rack. Cool slightly.

To prepare the nutty topping: Stir the egg and instant coffee in a medium bowl until well blended. Stir in the brown sugar, corn syrup, butter and vanilla until well blended. Stir in the nuts. Spread the mixture evenly over the warm crust.

Bake for 20 to 25 minutes or until the topping is firm around the edges and slightly soft in the center. Cool the bars completely on a wire rack. Cut into bars to serve. Store in a tightly covered container. Makes 18 bars.

* Note: You can double this recipe and press the crust mixture firmly onto the bottom of a buttered foil-lined 15 x 10 x 1-inch baking pan. Bake 20 minutes or until very lightly browned. Spread the topping over the warm crust. Bake for 15 to 20 minutes or until the topping is firm around the edges and slightly soft in the center. Makes 3 dozen bars

Coconut Pecan Chews

A rich, delicate cookie-bar
reminiscent of pecan pie.

3/4 cup powdered sugar
3/4 cup shortening
1 1/2 cups all-purpose flour
2 large eggs
1 cup brown sugar, packed
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup chopped pecans
1/2 cup flaked coconut

 

Preheat oven to 350*F (175*C). Mix
powdered sugar and shortening together;
stir in 1 1/2 cups flour. Press in
ungreased 13 x 9 x 2-inch baking pan.
Bake 12 to 15 minutes or until
golden brown. Mix remaining ingredients.
Spread over baked layer. Bake additional 20 minutes. Cool slightly and frost with the icing.

Icing (recipe follows)

Icing:
1 1/2 cups powdered sugar
2 tablespoons butter, melted
3 tablespoons orange juice
1 teaspoon lemon juice
1. Mix ingredients together and frost bars. _______________________

 

Chestnut Fritters
From the City Tavern Cookbook ©1999 by Walter Staib Running Press Book Publishers, Philadelphia and London

Serves 4
Ingredients
3/4 pound raw chestnuts
4 tablespoons (1/2 stick) unsalted butter
2 shallots, peeled and finely chopped by hand
6 ounces lean raw bacon, finely chopped* 3 tablespoons fresh parsley, finely chopped
3 tablespoons fresh cilantro, finely chopped
2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
1 tablespoon five-spice powder
(cinnamon, cloves, ginger, anise & nutmeg)

1 teaspoon City Tavern's 18th Century Herb Rub 2 tablespoons City Tavern's 18th Century Herb Sauce
12 slices thinly sliced lean raw bacon*
1 tablespoon fresh chives, finely chopped, for garnish
4 sprigs fresh watercress, for garnish
12 pieces star anise, for garnish 1
1/2 teaspoons coarsely ground black pepper, for garnish
*Note: total amount of bacon is
1 1/4 to 1 1/2 pounds, depending on how thinly sliced.


Method
1. To bake the chestnuts,
preheat oven to 450°F.
2. Using a small paring knife, penetrate the skin of both sides of each chestnut, first vertically, then horizontally, and
bake for 35 minutes.
3. When cooked, remove the chestnuts and peel while still warm. Let the chestnuts cool, then chop them finely by hand or in a food processor.
4. To prepare the fritters: Place the
butter in a small skillet and cook
shallots over medium heat for 2
minutes, until golden brown. In a
medium mixing bowl, combine the
cooked shallots, the chopped bacon, parsley, cilantro, five-spice powder,
salt, pepper, Herb Rub and Herb Sauce.
5. Add the chopped chestnuts and mix thoroughly.
6. Divide the mixture into 12 equal portions.
7. Cut each bacon slice in half and
place on a work surface. Lay two bacon slices on top of one another so that they form a cross. Place one portion of the chestnut mixture in the center of the crossed bacon slices and fold each end over the middle.
8. Flatten each fritter with the palm of
your hand and place them on a baking sheet. Cover with plastic wrap and refrigerate for 10 to 20 minutes.
9. Place the fritters 1/4 inch apart in a large non-stick skillet and cook over medium heat for 2 minutes per side, until golden and crisp.
10. Place on a rack on an oven proof baking sheet.
Preheat the oven to 375°F. Bake for 5 minutes. To serve, arrange three fritters in a triangle shape in the center of the plate. Garnish with the watercress and star anise, top each fritter with a pinch of coarsely ground black pepper then sprinkle the plate with the chives.

Chocolate Mice



The Chocolate Mice are not exactly a recipe but an Instruction for Construction.

" I am NOT the original source of the mice; however, I did scrutinize them carefully the
time I first saw them and went home
immediately and tried to replicate them. When displaying them for large parties, they look attractive if you put them on wide ribbons throughout the serving table, or on chocolate cakes, or about anywhere. For parties and
such, I sometimes place a small sign in front
of them that says
"It's Mice to have you here" or "Have a Mice Day." With all of that said, here are the

"Instructions for Construction"

Hershey Kisses, unwrapped
Chocolate Almond Bark
Candied cherries with long stems still attached
Slivered almonds
Star decorations (like for cakes, etc. -
they come in a small bottle usually in the cake decorations aisle of a grocery store)
Waxed Paper

Place about 2-3 squares at a time of chocolate almond bark in a bowl and melt in the microwave. Lay out a sheet of waxed paper on which to put together the following: Dip the candied
cherries into the melted almond bark and
quickly place the flat end of the Hershey's
kiss to the coated cherry with the "tail" or
stem of the cherry going horizontally to
the back. The point of the Hershey's kiss
is the nose of the mouse.
Place two slivered almonds between
the kiss and the cherry to form the ears.
Using a toothpick, place 3 dots of
melted almond bark on the Hershey's
kiss for the eyes and nose.
Quickly place the decorative
(and edible) stars on those three points.
(I have seen the silver bead cake
decorations used for this purpose but I do not recommend this as the silver beads are to be removed before eating!)
After a few minutes, the almond bark
will be set and the mouse is ready!

from http://www.oldetimecooking.com

Apple Sauce Cake

2 1/2 Cups Flour
1/2 tsp. Cloves
2 Cups Sugar
1/2 tsp Allspice
1 1/2 tsp. Baking Soda
2 Cups Apple Sauce
1 1/2 tsp. Salt
1/2 Cup Water
1/4 tsp. Baking Powder
1 egg
3/4 tsp Cinnamon

Heat oven to 350*F. Spray Bundt pan. Mix all ingredients in mixing bowl on low speed, scraping bowl 30 seconds, beat on high speed scraping bowl 3 minutes. Bake 60 minutes or until toothpick comes out clean. You can add your favorite nuts to this recipe to make it better.

Grandma's Zucchini Bread

2 cups Sugar
1 tsp. Cinnamon
1 tsp. Baking Soda
1/3 tsp. Nutmeg
1 tsp. Salt
3 cups Sifter Flour
1/2 tsp. Baking Powder

Mix all that together well, then mix in... 3 eggs beaten until lemon colored
1 cup oil
2 tsp. Vanilla
2 cups grated unpeeled zucchini
1/2 cup walnuts
1/2 cup raisins

Mix well together. Fold in raisins and nuts. Pour into well greased and floured pan. Bake at 325 for 50-60 minutes. Makes 2 loaf pans, one angel food or bundt pan, and my granddaughters smile. Susan Potts - IL State Coordinator

___________________________________

Creole Christmas Fruitcake with Whiskey Sauce
Ingredients For the Simple Syrup:

2 cups granulated sugar
2 cups water
Strips of zest of 2 lemons (about 3 tablespoons)
Juice of 2 lemons (about 1/4 cup)

For the Cake:
1 pound of a combination of dried fruits, such as blueberries, cranberries,
cherries, raisins, and chopped apricots
1 pound (4 sticks) unsalted butter,
at room temperature
2 1/4 cups granulated sugar
4 ounces almond paste
8 large eggs
1 cup Grand Marnier or other orange-flavored liqueur
4 cups bleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1 cup slivered blanched almonds
1 cup pecan pieces
1 cup walnut pieces
1/2 cup bourbon Whiskey Sauce
[recipe for sauce below]

Instructions
Make a simple syrup by combining the sugar and water in a medium-size heavy-bottomed saucepan over medium-high heat. Add the lemon zest and juice and bring to a boil, stirring to dissolve the sugar. Boil for 2 minutes and remove
from the heat. Combine the dried fruits together in a large mixing bowl.
Pour the simply syrup over them,
toss to coat, and let steep for
5 minutes. Strain and reserve
the syrup. Cream the butter,
sugar, and almond paste together
in the bowl of an electric mixer
fitted with a paddle at low speed, occasionally scraping down the
sides of the bowl. Beat until the
mixture is fluffy and smooth, about 2 minutes. Add the eggs one at a time, mixing in between each addition on
low speed and scraping down the
sides of the bowl as necessary.
Add 1/2 cup of the Grand Marnier
and mix to incorporate. Combine
the flour, baking powder, salt,
cinnamon, and nutmeg in a medium-size mixing bowl and blend well.
Add this mixture 1/2 cup at a time to
the butter mixture with the mixer on
low speed, each time mixing until
smooth, about 2 minutes. Scrape
down the sides of the bowl as necessary. The batter will be thick. Add the warm fruit and all the nuts a little at a
time, mixing well. Scrape down the
sides of the bowl and the paddle.
Preheat the oven to 350 degrees F.
Lightly grease twelve 1-pound loaf
pans. Spoon about 1 cup of batter into each pan. Bake until golden and the tops spring back when touched, about 45 minutes (rearranging them after 25 minutes if necessary to brown evenly). Cool for 10 minutes in the pans.
Remove cakes from the pans
and cool completely on wire racks.
Wrap each cake in a layer of
cheesecloth. Store in plastic storage
bags until they are slightly stale, 3 to 4 days. Combine the reserved simple syrup with the remaining 1/2 cup Grand Marnier and the bourbon. Without removing the cheesecloth, make tiny holes with a toothpick randomly on the top of each cake. Pour 2 tablespoons of the syrup
over the top of each cake once every
2 to 3 days until all of the syrup is used. Let the cakes age for up to 3 weeks
before eating.

For Serving: Warm the Whiskey Sauce and serve with slices of fruitcake. Yield: 12 cakes Credits Recipe from: Creole Christmas Cookbook by Emeril Lagasse (William Morrow)

Whiskey Sauce
Ingredients
3 cups heavy cream
1/2 cup bourbon
1/2 cup granulated sugar
1/4 cup plus 2 tablespoons cornstarch

Instructions
Combine 2-3/4 cups of the cream with the bourbon and sugar in a medium-size nonstick saucepan over medium heat. Stir to dissolve the sugar. In a small bowl, dissolve the cornstarch in the remaining 1/4 cup cream. Add this to the cream-and-bourbon mixture and simmer stirring often, until the mixture thickens, 4 to 5 minutes. Remove from the heat and serve warm with the fruitcake. The sauce may be stored, after it has cooled, in an airtight container for 24 hours. When ready to serve, warm over low heat. Serve with Creole Christmas Fruitcake. Yield: 3 cups

Dark Secret

from Auntie E
Here's another really outstandingly delicious
cake from Edna Sadorus Haines, who
grew up in Sadorus, Champaign, Illinois

3 eggs
1 cup sugar
1 cup nuts (pecans or English walnuts)
1 tsp baking powder
bananas
canned pineapple
grapes
1 cup dates
2 Tbsp flour
Maraschino cherries

Beat eggs and sugar. Cut up dates and nuts. Sprinkle 1 Tbl flour over them. Add rest of
flour and the baking powder to eggs and sugar; fold in dates and nuts. Pour into shallow
baking pan and bake in a moderate oven until done. This will raise and then fall when it
is done. Let cool, then break into
small pieces;
arrange in a small mound on serving plate.
Cover the cake pieces with the fruit, sliced bananas, pineapple chunks (or tidbits)
and seeded, halved grapes. Cover all of
this with whipped topping; decorate with maraschino cherries. Serves 6-8

This is ALWAYS a success, especially at
potluck dinners, picnics and special occasions. Submitted by JEVarnell - Champaign County Researcher

 

 

 

Steamed Cranberry Pudding Recipe
Ingredients
Butter and flour for lining the baking pan
3 3/4 cups fresh cranberries
1/2 cup ground, blanched almonds
1 cup plus 2 tablespoons sugar
3 tablespoons flour
2 tablespoons orange zest
1 tablespoon minced fresh ginger
1 teaspoon ground cinnamon
1/4 teaspoon allspice
3 cups fine bread crumbs
1 1/2 sticks butter, melted and cooled
2/3 cup milk
3 large eggs, beaten lightly
1 tablespoon double acting baking powder
1/2 teaspoon salt
3/4 cup sugar

For the glaze:
1 cup cranberry juice
1 cup sugar
Pinch of salt
1 cup cranberries
Instructions
Butter a 2-quart steamed pudding mold and
line it with wax paper and then butter and
flour the paper.
In a food processor coarsely chop cranberries.
Transfer to a bowl and add almonds, sugar,
flour, orange zest, ginger, cinnamon
and allspice and combine.
In another bowl mix bread crumbs,
melted butter, milk, eggs, baking powder,
sugar and salt.
Combine the bread crumb mixture with the cranberry mixture. Spoon the batter
into the prepared
mold, a little at a time, tapping the mold
as it is filled to eliminate any air bubbles.
Cover the mold tightly with a lid and tie with a towel wrung out in cold water and floured.
Tie aknot at the top of the towel to facilitate
removal of the mold from the kettle.
Set a rack in the bottom of a kettle
and add enough simmering water
to reach 3 inches up the sides of the mold.
Transfer the mold to the kettle.
Keep the water at a brisk but not a rolling boil
on the stove top. Cover the kettle with a lid.
Steam the pudding for 2 hours, checking occasionallyto make certain the water
remains at a boil, adding more water
throughout the cooking process as necessary.

To test for doneness, insert a skewer in
the center of the pudding. It should come
out with crumbs adhering to it.
Return the lid to the mold and transfer it
to a rack. The pudding will stay warm in
the mold, covered, for several hours.


To make the glaze combine cranberry juice,
sugar and salt in a saucepan.
Simmer the juice, stirring, until the sugar has dissolved.
Bring the mixture to a boil and swirl gently until
a candy thermometer reads 250 degrees F.
Add whole cranberries and remove the pan from the heat.
Let the glaze cool and then chill it, covered,
until ready to serve.
To serve, unmold the pudding onto a serving
plate and pour the cranberry glaze over it.
Credits Recipe from:
Gourmet's Best Desserts (Random House)

Frozen NutSicle

1 cup water
1 banana
51 almonds
6 dates
1/2 cup raisins
1/4 tsp. cinnamon
1/2 cup Sucanat or 1/4 honey

Add all dry ingredients and a half cup of water. Blend at high speed for 5 minutes. Add rest of water and banana. Blend one more minute. Pour into Popsicle mold and freeze. These nutsicles are the ultimate in kid control. The kids will clean their room, vacuum the entire house and do all their homework just for one of these treats. This can also be used as a chilled pudding. Slice banana on top and freeze one hour.

Stand guard in front of freezer until ready.  

Nutty Cheese Ball
Ingredients
1 container (8 ounces)
reduced-fat, soft style cream cheese at room temperature
1 cup shredded smoked
cheddar cheese (4 ounces), at room temperature
1 cup shredded Monterey Jack cheese (4 ounces), at room temperature
1/2 cup reduced-fat mayonnaise
2 tablespoons dry white wine or low-fat (1% milkfat) milk
1/4 cup finely chopped sliced almonds (toasted)
1/4 cup finely chopped pecans (toasted)
1/4 cup finely chopped walnuts (toasted)

Nutritional Information 1 Serving: Calories 122 Saturated Fat 4g Total Fat 10g Protein 5g Carbohydrate 3g Fiber 0g Sodium 161mg Cholesterol 18mg

Step 1: In a small bowl, with an electric mixer on high, beat the cream cheese, cheddar cheese, Monterey Jack cheese, mayonnaise, and wine until well mixed. Wrap in plastic wrap; shape into a ball. Refrigerate for at least 2 hours (will keep for 2 days).
Step 2: Place the almonds, pecans, and walnuts on separate sheets of wax paper. Unwrap the cheese mixture and divide into thirds. Form each third of cheese mixture into a ball. Carefully roll one ball in the almonds, one ball in the pecans, and one ball in the walnuts, coasting each completely. Rewrap in plastic wrap and refrigerate until time to serve.
Serve the cheese balls with an assortment of crackers.
Toasting Nuts: For a rich, toasty flavor, bake nuts in a 350° oven for 5 to 10 minutes or until they are golden, stirring occasionally.

 

Hazelnut Biscotti

* Shelled and toasted (350 F for 5 minutes). Pecans work well in this recipe.

Carol Field
(By Permission from Oldways Preservation Trust)

2 cups flour, unbleached
1 cup sugar
1 pinch salt
1 teaspoon baking powder
2 1/2 teaspoons anise seed
3 large eggs atm room temperature
1 cup hazelnuts * see above

Preparations:
Set the dry ingredients in the bowl of a
heavy-duty mixer. Add the eggs, and
mix with a paddle until the dough comes
together. Sprinkle in the nuts (try pecans)
in two additions. The dough will be soft
and sticky. Kneed it briefly on a lightly
floured work surface, cover with a tea
towel and leave to rest for 5 minutes.
Preheat the oven to 350 degrees.
Butter and flour or line with parchment
paper two baking sheets that are
at least 15 inches long.
Divide the dough into
three pieces. Roll each piece out
on a lightly floured surface to form a
14 inch long, 2 inch wide log.

Place them at least 3 inches apart on the
prepared baking sheets. Bake the logs
for 30 minutes, until light brown.
Remove from the oven and let cool
until they are comfortable to handle,
about 10 minutes.
Cut the logs diagonally into
1/2 inch-thick slices, and lay them,
cut side up on the baking sheet.
Return them to the oven and
bake another 7 minutes on each side,
until golden brown. Cool on racks.
Makes about 48.

Nuts are good for you!

Christmas Chocolate Nut Cookies
1/2 c Margarine
2/3 c Cocoa, unsweetened
2 c Light brown sugar
1/2 c Water
2 1/2 c Wholewheat flour
1 1/2 ts Baking powder
2 ts Cinnamon
1 ts Cloves or allspice
1 c Finely chopped almonds
1 c Raisins

Preheat oven to 350 degrees F. Combine first four ingredients in a pot. Heat slowly, stirring till the mixture resembles a syrup. Let cool to room temperature. Combine flour with baking powder & spices. Pour in chocolate syrup & work into a stiff batter. Add almonds & raisins. Form into 1 inch balls and place on cookie sheets.
Bake for 12 to 15 minutes. Makes 4 dozen.

Walnut Maple Pie

Ingredients 1 store-bought or homemade pie crust
2 large egg whites
1 large egg
1 cup maple-flavored syrup or
pure maple syrup
1/2 cup firmly packed light brown sugar
2 tablespoons all-purpose flour
1 tablespoon butter or margarine (melted) 1 1/2 teaspoons vanilla
1/2 cup chopped walnuts
Nutritional Information 1 serving:
Calories 342 Saturated Fat 9g Total Fat 14g Protein 4g Carbohydrate 51g Fiber 0g Sodium 170mg Cholesterol 31mg

Makes 8 servings. Preparation time: 15 minutes. Cooking time: 55 minutes. Cooling time: 1 hour.
Step 1: Preheat oven to 400°.
Line a 9-inch pie plate with pie crust.
Trim crust to 1/2 inch beyond edge of pie plate. Fold under extra crust and crimp edge. Line crust with foil and fill with
dried beans. Bake for 15 minutes or
until light brown. Cool crust on a wire
rack for 5 minutes; discard foil.
(Save beans for future pastry baking.) Lower oven temperature to 350°.
Step 2:
Meanwhile, in a large bowl, using a
rotary beater or fork, beat the egg
whites and egg just until mixed.
Whisk in the maple-flavored syrup,
brown sugar, flour, butter, and vanilla
just until smooth. Stir in the walnuts.
Step 3:
Pour the syrup mixture into baked crust. Bake for 40 to 45 minutes or until
a knife inserted in the center comes
out clean. (If the edge of the crust
seems to be browning too quickly,
cover with foil.) Cool on a wire rack
for 1 hour. Serve with frozen vanilla
yogurt or cover and store in the refrigerator.

Cinnamon Stars Cookies
3 1/4 c Very finely ground almonds
1 1/4 c Superfine sugar
7 tb Confectioners' sugar
1 1/2 ts Ground cinnamon
3 Egg whites, unbeaten

Royal Icing:
1 egg white
1 pinch cream of tartar
1 1/2 cups sifted confectioners' sugar

Preheat oven to 350 degrees F. Combine almonds, superfine sugar, confectioners' sugar and cinnamon in a large bowl; beat in egg whites, blending well to make a stiff dough; wrap in wax paper; chill serveral hours or overnight. (Mixture will be sticky.) Roll dough between sheets of wax paper to a 1/2-inch thickness. Remove top sheet of wax paper. With a 2-1/2 inch star cookie cutter, cut out as many stars as you can. Carefully remove cookies from bottom sheet of wax paper. Place cookies on greased cookie sheets. Reroll scraps of dough and cut out as many stars as you can. Let stand 3 hours to dry. Spread tops of star cookies with Royal Icing using a metal spatula; let stand 15 more minutes or until icing is dry to the touch. Bake at 350 for 15 to 20 minutes or until icing is a light brown. Remove cookies from oven; let stand on cookie sheet 1 minute; remove with wide spatula to wire racks; cool.

Royal Icing: Beat egg white and cream of tartar in a small bowl until foamy. Slowly beat in confectioners' sugar until icing stands in firm peaks. Makes 2 dozen cookies.

 

HOLIDAY RUM BALLS

5 c. finely crushed vanilla- wafers
1 c. chopped pecans
1 c. confectioners' sugar
1/2 c. (4 oz.) rum
1/4 c. Karo light syrup
2 tbsp. cocoa Confectioners' sugar

Combine crumbs, pecans, 1 cup confectioners' sugar, rum, Karo syrup and cocoa. Shape into balls with hands dusted with confectioners' sugar. Store in tightly covered container several days to mellow. Makes about 4 dozen.  

Hedgehogs

Small meat puddings covered in almonds - contributed by Becky Hoover

* 1 pounds ground beef
* 2 tablespoons bread crumbs
* ½ teaspoon ginger
* ½ teaspoon mace
* 2 teaspoons salt
* ¼ teaspoon pepper
* 2 tablespoons sugar
* 1 tablespoon softened butter
* 2 egg yolks
* 4 tablespoons butter
* 4 tablespoons water
* 2 ounces slivered almonds

Mix the ground beef, breadcrumbs, spices, seasonings, and softened butter. Bind with the beaten egg yolks and form a ball. Place in a buttered pan. Cook covered for one hour, basting at intervals with the rest of the butter melted in the water. Stick the slivered almonds all over the pudding, so that they look like the quills of a hedgehog or sea urchin. Hedgehogs is featured in Feast of the Black Knight

Black Walnut Cake

1 cup butter or margarine
1 cup granulated sugar
1 cup brown sugar
5 eggs, separated
1 tsp. vanilla
3 cups sifted flour
1/3 cup cornstarch
1/2 tsp. salt
2 tsp. baking powder
1 cup milk
1-2 cups chopped black walnuts

In large bowl, cream butter; gradually add granulated sugar, then gradually add brown sugar, creaming well after each addition. Beat in egg yolks and vanilla thoroughly. Sift together flour, cornstarch, salt, and baking powder. In separate bowl, beat egg whites until stiff peaks form. Add flour mixture and milk alternately to creamed mixture. Fold in chopped nuts; gently fold in egg whites. Bake in greased and floured 12-cup Bundt Pan at 325 F. for 1-1/4 hours or until cake test done. Cool in pan 10-15 minutes; turn out on wire rack or serving plate to complete cooling. Top with Vanilla Glaze.

Recipe By : Have Your Cake and Eat It, VANILLA ICING GLAZE (Fat Free)

1 cup sifted confectioners' sugar
1 1/2 to 2 Tbsp skim milk or orange or lemon juice or strong coffee or bourbon
1/4 teaspoon vanilla extract

1. Whisk together the sugar, 1 1/2 Tbsp milk or other liquid, and the extract. Add a few more drops of liquid if needed to make the glaze soft enough to drip from a spoon. 2. Drizzle lacy-looking lines of the icing over pastry, or spread it in a thin layer with the back of a spoon, letting it drip down the sides of the pastry or cake. YIELD: 1/3 cup; enough for one 9-inch pie or cake or 12 large cream puffs - - - - - - - - - - - - - - - - - - NOTES : Glaze can be made several hours in advance but must be kept sealed with plastic wrap or it will develop a crust on top and dry out. Change the flavor of the glaze to complement the pastry by substituting almond, maple, or lemon extract.

Nuts and Bolts
[an appetizer mix]

You can vary the ingredients to your taste.
I like to add cheese sticks.
Ingredients:
1 box Shreddies
1 box Cheerios
1 lb. mixed nuts
1 package pretzels
1 cup peanut oil or Crisco oil
1 tablespoon Worchestershire sauce
1 teaspoon celery salt
1 teaspoon onion salt
1 teaspoon garlic salt
Directions: Combine cereals, nuts, and pretzels together in a large roasting pan. Mix oil and seasonings together. Pour over the cereal mixture. Bake, uncovered, at 200 degrees F. for 2 hours, stirring every 20 minutes. Cool and pack in containers to store. Can be frozen.

Hickory Nut Cake
1 cup butter
2 cups sugar
6 beaten egg yolks
1 cup milk
3 tsp. baking powder
3 cups flour
1 cup ground nuts
6 beaten egg whites
2 tsp. vanilla
Cream butter and sugar-add beaten egg yolks, nuts, milk and flour that has been mixed with baking powder. Fold in beaten egg whites and vanilla. Bake 350 over for 1 hour. It is very good, almost like a pound cake.

Courtesy Grace Oberholtzer

NUT RAISIN BREAD ( MRS. LYONS' RECIPE)

Yield: 4 servings
3 c Flour
1 c Sugar
4 ts Baking powder
1 ts Salt
1 1/2 c Milk
1 Egg
1 c Walnuts chopped
1 c Raisins

Mix dry ingredients, add milk and beaten egg, then nuts and raisins.Put in greased loaf pan and let stand 20 minutes. Bake 1 hour in 350 oven if using pyrex pan, 375 oven if using metal pan.