Great choice, Bean! I love nuts of any kind and especially walnuts!

Cranberry Walnut Tart

Sweet pastry dough (recipe follows)
3 large eggs
2/3 cup packed dark brown sugar
2/3 cup light corn syrup
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1/2 teaspoon salt
1 teaspoon vanilla
1 1/4 cups chopped fresh or frozen cranberries (7 oz; thawed if frozen)
1 cup chopped walnuts (1/4 lb)

Special equipment: a 10- to 11-inch round tart pan (1 inch deep) with a removable bottom; pie weights or raw rice

Make shell:
Roll out dough into a 13-inch round (1/8 inch thick) on a floured surface with a floured rolling pin and fit into tart pan. Trim edge of dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom of shell all over with a fork, then chill 30 minutes.

Put oven rack in lower third of oven and preheat oven to 425F. Line shell with foil and fill with pie weights.
Bake until pastry is set and pale golden on rim, about 15 minutes. Carefully remove foil and weights and bake shell until pale golden all over, 5 to 10 minutes more. Transfer shell in pan to a rack.

Make filling:
Move oven rack to middle position and reduce oven temperature to 350°F.
Whisk together eggs, brown sugar, corn syrup, butter, salt, and vanilla in a bowl until smooth, then stir in cranberries and walnuts.
Pour filling into shell and bake tart until filling is set and golden, 40 to 45 minutes. (If pastry edge darkens before tart is done, cover edge with a pie shield or foil.) Cool completely in pan on rack.
Cooks' notes:
 Tart can be baked 1 day ahead and kept, covered, at room temperature.
 For a more unusual presentation, you can make the tart in an 11- by 8-inch rectangular fluted tart pan with a removable bottom.

Makes 8 to 10 servings.

Sweet Pastry Dough

1-1/3 c all purpose flour
2 T sugar
1/4 tsp salt
1/2 c cold, unsalted butter cut into 1/2 inch cubes
1 large egg yolk
1-1/2 T ice water

Whisk together flour, sugar and salt in a large bowl. Blend in butter with your fingers or a pastry blender until mixture resembles coarse meal with some small (pea-sized) butter lumps. Beat together egg yolk and water with a fork and stir into flour misture until well combined.

Gently knead mixture in bowl with floured hands just until a dough forms. Turn out dough onto a lightly floured surface and knead gently 4-5 times more. Form dough into a ball, then flatten into a 5-inch disk. Chill, wrapped tightly in plastic wrap, at least an hour.

CookÂs not: Dough can be chilled up to 2 days.
Makes enough dough for one 10-11 inch tart.

This one was taken from the Olive Garden website. However i made several changes, so this is the recipe as I made it. It is wonderful! [](http://www.picturetrail.com/gallery/view?p=10&imgid=313560088) Ravioli in Mushroom\-Walnut Cream Sauce 1 lb ravioli or tortellini, cooked according to package directions 2 Tbsp extra virgin olive oil 12 oz mushrooms, sliced 1/4 cup walnuts, chopped 1\-1/2 cup heavy whipping cream 1/4 tsp black pepper 1 1/2 cups freshly grated Parmesan cheese HEAT olive oil in large skillet over medium heat. Sauté mushrooms and walnuts until mushrooms are golden brown. Add heavy cream stir frequently for 5 minutes, until sauce has slightly thickened. When cream stops simmering, turn heat to warm. Add pepper and Parmesan cheese; stir until sauce is smooth. Do not boil. DRAIN pasta and place on a serving plate. Pour sauce over pasta. GARNISH with parsley. Serve immediately. ~~~~~~~~~~~~~~~~~~~~~~~~~~ Pear and Candied\-Walnut Salad Rachel Ray recipe 1 1/2 cups walnut halves 1 egg white, lightly beaten 1/2 cup dark brown sugar 2/3 cup granulated sugar 1/3 cup lemon juice 1/2 red onion, finely chopped 1 tablespoon Dijon mustard 1 tablespoon poppy seeds 1/2 teaspoon salt 2/3 c vegetable oil 1/2 head romaine lettuce, chopped (3 cups) 1/2 cup chopped red bell pepper 2 scallions, thinly sliced 3 pears, chopped 1\. Preheat the oven to 350°. In a small bowl, toss the walnuts with the egg whites to coat. Add the brown sugar and toss again. Transfer to a rimmed nonstick baking sheet and toast in the oven for 15 minutes. Let cool, then break apart. 2\. In a small bowl, whisk together the granulated sugar, lemon juice, onion, mustard, poppy seeds and salt. Pour in the oil in a slow, steady stream, whisking constantly. 3\. In a serving bowl, combine the lettuce, bell pepper, scallions and dressing; toss to combine. Top with the pears and candied walnuts. Linda

Perfect timing for this thread since I just bought two pounds of them on Saturday.

My favorite dish with walnuts is one from a Philadelphia restaurant that closed years ago.

STEAK WITH BRIE AND WALNUTS

Rub a boneless NY strip steak with a cut garlic clove and a sprinkle of Worcestershire sauce. Grill or broil to slightly less than the degree of doneness you like. Cover top of steak with toasted chopped walnuts (not too small) and cover with thin slices of brie cheese. Place under the broiler just until cheese melts. Let stand for about two minutes and serve.

YES! I have tons of walnuts at home so keep it coming! I am going to try the salad today. Thanks! Al

I just came across this appy recipe in a Deen Brothers cookbook and plan on making it for a get together I'm having in a couple of weeks. Couldn't be simpler.

30 toasted walnuts
bleu cheese (I can't remember the exact amount off the top of my head)
15 seedless grapes, cut in half

Place the walnuts flat side up on a dish. Top with a bit of bleu cheese. Place a half grape on top of the cheese.

Here's a favorite from my Hungarian Grandmother.

Nut Roll
8 cups flour
1 pkg. dry yeast
1 stick of butter or margarine melted
5 eggs
3/4 cup sugar
1 tsp. salt
2 cups of warm milk
Filling:
1 lb. poppy seed or ground walnuts
1 cup sugar
1 1/2 sticks margarine or butter
1 cup milk, hot

Combine all filling ingredients and beat well.
Dissolve yeast in 1/2 cup of the warm milk. Combine the flour, sugar, salt and eggs. Add remainder of the milk, butter and yeast mixture. Beat until elastic. Sprinkle top with a little flour and cover with a cloth. Let stand in a warm place until double in size. Punch down. Divide the dough into 2 pieces. Put on floured board and roll out into a rectangle. Spread cool filling (nut filling should be really thick, almost an inch). Roll like a jelly roll. Place in greased pan and let stand to rise again. Brush top with margarine or butter bake for 45-60 min in 350 degree oven.

SAVORY DATE RUGELACH makes 4 dozen

1 cup butter (2 sticks), softened
1 package (8 ounces) cream cheese, softened
2 cups all-purpose flour
1/2 tsp salt
1 1/2 cups walnuts, divided
4 oz. blue cheese, cut into cubes
48 pitted dates (about 12 oz.)
1 large egg white
1 tsp. water

Dough:
In large bowl, with mixer at medium speed, beat butter and cream cheese until creamy. Stir in flour and salt just until blended (or use mixer on low speed). Divide dough into 4 equal pieces; flatten each into a disk. Wrap each in plastic wrap and refrigerate at least 4 hours or overnight.

Filling:
In food processor with knife blade attached, pulse 1/2 cup walnuts until finely chopped; reserve in small bowl. In same food processor, pulse blue cheese and remaining 1 cup of walnuts 7 to 8 times or until a coarse mixture forms.

Preheat oven to 350 degrees. Line 2 large cookie sheets with foil; grease foil.

On floured surface with floured rolling pin, roll 1 disk of dough into a 10-inch round. Cut into 12 equal wedges. Beginning 1 inch from outside edge, sprinkle 1/2 cup blue cheese mixture in 2 inch wide ring on dough, leaving dough exposed in center. Place one whole date crosswise on wide end of each wedge. Starting at wide end, roll up each wedge, jelly-roll fashion.

Place rugelach, 1 inch apart, on cookie sheets, point side down. Repeat with remaining four dough disks. In small bowl, beat egg white and water. Brush rolls with egg white and sprinkle with reserved walnuts.

Bake 30 to 35 minutes or until golden, rotating sheets between upper and lower racks halfway through baking. Let stand for a minute or two and then transfer to wire racks to cool. Store in a tightly covered container at room temperature up to 3 days.

To make ahead: Arrange unbaked rugelach in single layer in jelly roll pan; cover and freeze until firm. Remove from pan and place in freezer containers with waxed paper in between each layer. Seal and freeze up to 3 months. About 45 minutes before serving, preheat oven to 350. Line 2 large cookie sheets with foil; grease foil. Arrange frozen rugelach on prepared cookie sheets and bake 35 to 40 minutes or until golden.

That cranberry walnut tart may make it to my christmas table!
Linda c

Already some irresistible recipes, glad I just stocked up on walnuts.

Great choice for the next ingredient.

Home Cookin Chapter: Recipes From Thibeault's Table

Cranberry and Toasted Walnut Crostata
=====================================

Walnut Crust Dough
Source: Magazine

1 1/2 cups all purpose flour
1 Tablespoon plus 1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 cup toasted walnuts, finely chopped
4 Tablespoons chilled unsalted butter, cut into 1 tablespoon pieces
2 large egg yolks
3 talespoons ice water

Cranberry Walnut Filling

1 cup heavy cream
1/4 cup granulated sugar
1 cup dried cranberries
1 1/2 cups toasted walnuts
1/4 teasonn ground cinnamon
. Crust

Place 1 1/4 cups flour, 1 teaspoon sugar, and the salt in the bowl of
an electric mixer fitted with a paddle. Mix on low for 15 seconds to
combine the ingredients. Add all but 2 tablespoons of the chopped
walnuts ( the reserved will be sprinkled on the crust just prior to
baking) and combine on low for 15 seconds. Add the chilled butter and
mix on low for 1 1/2 to 2 minutes, until the mixture develops a coarse
texture. In a small bowl, whisk together 1 egg yolk with the ice
water. Add the egg mixture to the ixing bowl and mix on low for 1
minute, until a loose dough is formed. Remove the dough from the mixer
and form into a smooth round ball. Flatten and wrap in plastic wrap and
refrigerate for at least 2 hours. The filling should be prepared as
soon as the dough is refrigerated.

Filling

Hea the heavy cream and the 1/2 cup sugar in a 3 uart saucepan over
medium heat. When hot, stir to dissolve the sugar. Bring to a boil,
then adjust the heat and allow to simmer for 6 minutes, until slightly
thickened. Remove from heat and add the cranberries, 1 1/2 cups
toasted walnuts, and the cinnamon; stir with a rubber spatula to
thoroughly combine.

Line a 9 inch pie pan with plastic wrap. Tranfer the hot filling to
the pie pan, spreading the mixture evenly to the edges. Refrigerate
until ready to assemble the crostata.

Assemble

Preheat oven to 375°f

Roll the dough using the remaining 1/4 cup of lour as necessary to
prevent the dough from sticking, into a circle 14 inches in diameter
and 1/8 inch thick. Place rolled dough on a parchment lined cookie
sheet. Invert the chilled cranaberry filling onto the centre of the
pastry. Fold the edges of the dough towards the centre to enclose the
craberry walnut filling, leaving a 3 to 4 inch window of fruit and
nuts. Refrigerate 10 minutes.

In a small bowl whisk the remaining egg yolk. Brush the top of the
pastry with the whisked egg. Sprinkle the reserved finely chopped
walnuts over the crust and then sprinkle with remaining tablespoon
sugar.

Place in oven on centre rack and bake for 30 minutes or until golden
brown. Remove and allow to stand at room temperature for 15 minutes.
Serve warm.

NOTE: I cut the butter into the flour and nut mixture in the food
processor and then poured the mixture into a bowl before adding the egg
and water. Mixed with a fork.

NOTE: I sprinkled some coarsely chopped Callebaut chocolate on top of
the cranberry walnut filling before folding the pastry over the filling.

Home Cookin Chapter: Recipes From Thibeault's Table

Walnut and White Chocolate Fudge
================================

1 cup white sugar
1 cup brown sugar
1 cup cream
1/2 cup of butter
pinch of salt
1/4 cup of white Corn Syrup
6 to 8 ounces Callebaut White Chocolate
Walnuts
2 teaspoons vanilla

Add the two sugars, butter, cream, corn syrup and salt into a sauce
pan. Place over medium heat. Stir while bringing to a boil. Lower the
heat and continue to stir slowly while the mixture cooks. After about
7 minutes, test by pouring a small amount into some cold water. You
want it to form a soft ball. (about 235°F to 238°F on a candy thermometer) When it reaches soft ball stage, remove from the heat, and let rest for about 10 minutes.

After 10 minutes, add the vanilla and the white chocolate and stir until the white chocolate melts. You will notice the the fudge starts to thicken almost immediately. Stir another minute or two or until the fudge starts to lose its shine. Quickly add the walnuts and pour into a buttered dish.

testing to see what happens to the thread..

Found some more! Didn't realize how many things I make & lovethat contain walnuts!

Chocolate Walnut Crumb Bars

1 c butter, softened
2 c all purpose flour
1/2 c granulated sugar
1/4 tsp salt
2 c Nestle semi sweet chocolate chips, divided
1-1/4 c (14 oz can) Sweetened Condensed milk
1 tsp vanilla
1 c walnuts, chopped

Beat butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 2 cups of crumb mixture into greased 9 x 13 baking pan. Reserve remaining crumb mixture. Bake 10-12 minutes at 350F or until edges are browned.

Warm 1-1/2 cups chocolate chips and milk in small, heavy saucepan over low heat, stirring until smooth. Stir in vanilla, spread over hot crust.

Stir walnuts and remaining chips into reserved crumb mixture, sprinkle over chocolate filling. Bake 25-30 minutes at 350F or until center is set. Cool in pan on wire rack.
Yield: 2-1/2 dozen bars

Broccoli Linguini 1 lb linguini 3 oz olive oil 4 cloves garlic, minced 1 lg bunch broccoli, finely chopped including 1\-2" of stems 3/4 c chopped walnuts 1/2c pitted black olives, sliced 3 oz parmesan or romano cheese, grated Salt to taste Pepper, freshly ground Cook linguini according to package directions until "al dente", drain. Heat olive oil in large skillet and sauté garlic until golden. Add broccoli, walnuts and olives, cook and stir over medium heat until very hot. Season to taste with salt and pepper. Pour over hot linguini, sprinkle parmesan over top and serve immediately (From Daytons Marketplace) Linda

Another sweet with walnuts.

Home Cookin Chapter: Recipes From Thibeault's Table

Hello Dollys
============

1 1/2 cups graham cracker crumbs
1/2 cup butter
1/4 cup of sugar
1 1/2 to 2 cup of chocolate chips
1 cup of chopped walnuts
1 cup of coconut
1 can of condensed milk

Heat over to 350°F

Melt Butter and add graham cracker crumbs and sugar. Mix together and then pat into a 8 or 9 inch square baking dish.

Sprinkle the walnuts over the crust, then the chocolate chips and finish with the coconut. Drizzle the condensed milk evenly over the top. Bake for about 25 minutes until the coconut is lightly brown. Cool and then cut into squares.

I got this one from Kframe several years ago. Yummy bread.

Blue Cheese & Port Wine
This is for the large loaf...

Ingredients:
1 Cup water
1 Tablespoon butter
1/4 Cup port wine
1/3 Cup blue cheese
2 Tablespoon applesauce
3 Cups bread flour
2 Tablespoons sugar
1.5 teaspoons salt
1/3 Cup coarsely chopped walnuts
1.5 Tablespoons (or 1 packet) active dry yeast

Method:
Since you're not using a bread machine, mix according to instructions that accompany your mixer. But, it would probably go something like this...
1. Place all in bowl in order given.
2. Mix until thoroughly combined, and then knead with dough hooks until smooth & elastic, about 10 minutes.
3. Cover, place in warm area, and let rise until double.
4. Punch down, put in pan(s), and let rise until double again, then bake at 325 deg. F until done.

Kframes Note: The above recipe, with the blue cheese, just kicks butt as a dinner bread with red meat. It also makes some pretty incredible toast for brunch with eggs.

Source: adapted from Electric Bread, 2nd edition.

____________________________

I really like this sauce over penne with lots of veggies such as broccoli, red peppers, etc.

Pasta with Walnut Sauce.

Ingredients
Salt
1 thick slice Italian bread
1/2 cup milk
1 cup walnut or pecan halves
2 garlic cloves
1/2 cup freshly grated Parmesan cheese, plus more for serving
2 teaspoons fresh marjoram leaves or 1/2 teaspoon dried
1/2 cup extra-virgin olive oil
Freshly ground black pepper
1 pound dried, fresh, or stuffed pasta

Method:
1. Bring a large pot of water to a boil and salt it. Soak the bread in milk. 2. Combine the nuts, garlic, cheese, and marjoram in a food processor and turn the machine on. With the machine running, add the oil gradually, using just enough so that the mixture forms a very thick paste. Now add the bread-and-milk mixture and enough water to make a saucy mixture. Sprinkle with salt and pepper.

3. Cook the pasta until tender but not mushy. Drain it reserving some of the cooking water and toss with the sauce. If the mixture appears too thick, thin it with a little of the pasta cooking water (or more olive oil). Taste and adjust the seasoning, then serve with more Parmesan

Source: How to Cook Everything by Mark Bittman.

All the other Cookalong links.

Here's this prize-winning recipe that I've posted before:

SALMON QUICHE WITH WALNUT CRUMB CRUST

Preheat oven to 375 degrees F

Pastry:
Easy - doesn't require rolling, just press down with fingers and back of a spoon into a 24 cm (9.5 inch) pyrex flan dish or pie plate.

1 - 1/2 cups flour
1/2 teaspoon salt
1 cup cheddar cheese (grated)
1/2 cup butter
1/2 cup walnuts finely chopped

Mix these ingredients in a bowl, cutting in butter with two knives until crumbly then press into a pie dish, including up the sides. Bake in pre-heated oven for five minutes. Then remove from oven.
Meanwhile mix the following ingredients in a bowl:

Filling:

3 eggs beat till frothy
3/4 cup sour cream
1 cup mozzarella cheese (grated)
1/2 onion, chopped
1 can salmon (7 3/4 ounces) - I prefer fresh piece salmon that has been baked - 'smoked salmon' is really good too.
1/4 cup mayonnaise

Pour these ingredients into the pie crust - bake in oven approximately 45 minutes or until knife inserted in centre comes out clean. The top is usually a nice golden brown colour.
If you don't have salmon on hand, tinned tuna works well too in this recipe.

SharonCb

Wow, these all look so good!

I made this bread a year or two ago, and am thinking of making it again. The dough requires an overnight rest in the fridge, so plan ahead if you want to make it. I think that's why I haven't made it again, because when I'm wanting to make bread, I look for a recipe, see this and think, "that looks good," but then I see I have to wait overnight to finish baking it. I've become much more patient now, having made other breads that require overnight rests, and tasting the results. They're worth the wait.

From the book, "Baking With Julia" by Dorie Greenspan. The contributing baker was Steve Sullivan. (I guess that means it's his recipe.)

Cranberry-Walnut Pumpkin Loaves

Makes 3 small loaves

2 2/3 to 3 cups bread flour
1 teaspoon cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon salt
2 tablespoons tepid water (80 degrees F to 90 degrees F)
2 teaspoons active dry yeast
5 tablespoons unsalted butter, at room temperature
1/3 cup sugar
8 ounces (1 cup) pureed cooked pumpkin or butternut squash, fresh or canned solid packed (see Note)
1 large egg, at room temperature
3/4 cup walnut pieces, toasted
1 cup plump golden or dark raisins
2/3 cup cranberries (if frozen, thaw and pat dry)

Mixing and Kneading: Whisk 2 2/3 cups of the flour, the cinnamon, nutmeg, and salt together in a large bowl just to mix; set aside until needed.

Pour the water into a small bols, sprinkle in the yeast, and whisk to blend. Allow the yeast to rest until it's creamy, about 5 minutes.

In a mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until creamy. Add the pumpkin and egg and beat until blended. Don't be concerned if the mixture looks curdled; it will come together when you add the dry ingredients.

Set the mixer speed to low and add the yeast, then begin to add the dry ingredients, about 1/2 cup at a time. As soon as the mixture starts to form a dough that comes together, scrape the addle clean and switch to the dough hook. If your dough does not come together (it might be because your pumpkin puree was liquidy), add a few more tablespoons of flour.

Mix and knead the dough on medium-low speed for 10 to 15 minutes, scraping the sides of th bowl and the hook now and then with a rubber spatula. At the start, the mixture will look more like a batter than a dough, but as you continue to work, it will develop into a soft, very sticky dough that will just ball up on the hook. (This dough develops much the way brioche does.)

With the machine on low speed, add the walnuts and raisins, mixing only until incorporated, about 1 minute. Add the cranberries and mix as little as possible to avoid crushing them. (Inevitably, some cranberries will pop and stain a atch of dough red, think of this as charming, and proceed.)

First Rise: Scrape the dough into a lightly buttered large bowl, cover tightly with lastic wrap, and set aside at room temperature to rise until nearly doubled in bulk, about 2 hours.

Chilling the dough: When the dough has doubled, fold it over on itself a couple of times to deflate it, wrap it tightly in plastic, and refrigerate overnight.

Shaping the dough: At least 6 hours before you want to begin baking, remove the dough from the refrigerator. Leave the dough, covered in its bowl, until it reaches at least 64 degrees F on an instant-read thermometer. (This will take as long as 3 to 4 hours - don't rush it.) If you don't have an instant read thermometer, look for the dough to be slightly cool and just a little spongy.
Lightly butter three 5 3/4 x 3 1/4 x 2 inch loaf pans.
Working on a lightly floured surface, divide the dough into thirds and pat each piece of dough into a 5 x 7 inch rectangle; keep a short end facing you. Starting at the top of each rectangle, roll up the dough toward you and seal the seam by pressing it with your fingertips. Seal the ends, then lace each roll, seam side down, in a prepared pan.

Second rise: Cover the pans lightly with a kitchen towel and allow to rise at room temperature for 1 1/2 to 2 hours, or until the dough has nearly doubled - it will rise to just above the rim of the pans.

Baking the Bread: Center a rack in the oven and preheat the oven to 350 degrees F. Bake the loaves for about 35 minutes, or until deeply golden. Remove the pans to a cooling rack; after a 5-minute rest, turn the breads out of their pans and allow them to cool to room temperature on the rack.

Storing: The breads can be ket at room temperature for a day or two or frozen, wrapped airtight, for up to 1 month. Thaw, still wrapped, at room temperature.

Note: To use fresh pumpkin or butternut squash, split the squash, remove the seeds, and place, cut side down, on a baking sheet. Roast in a preheated 350 degree F oven for about 1 hour, or until meltingly tender. Scoop the softened pulp out of the shell and cool completely. One pound of squash yields about 12 once of cooked pulp.

Dorie Greenspan does give detailed instructions, doesn't she!

Sally

I used to make a Mushroom Pie that calls for chopped walnuts, haven't made it in ages, but it is really good and I think it will be on the menu soon again.

Mushroom Pie
½ cup diced onions
½ cup chopped celery
1 lb sliced mushrooms
3 tbsp butter
1 can Cream of Mushroom Soup
1 cup chopped walnuts
3-4 hard boiled eggs, sliced into ¼" round slices.

Double crust for a 9" pie

In a large sauté pan over medium heat, sauté onions and celery in butter until translucent. Add mushrooms and continue to cook until the mushrooms have released their liquid. Add the can of mushroom soup. Mix well. Add chopped walnuts.

Line pie plate with crust. Add a single layer of sliced hard boiled eggs. Pour in mushroom mixture. Add top crust, seal edges and cut a few vent holes. Sometimes I lay the top crust flat and cut out mushroom shaped holes before I place it in position and add the extra crust pieces as decoration around the edges.

Bake at 350° F for 50 60 minutes until crust is golden and filling is bubbly.

TOASTED WALNUT BUTTER 4 cups 8 servings

1 pound butter, room temperature
3 Tbs. heavy cream
3 egg yolks
1 cup freshly grated Parmesan cheese
1 cup lightly toasted ground walnuts
2 tsp. salt
2 tsp. pepper
1 1/2 Tbs. minced garlic

In a food processor or by hand, cream the butter. Add the cream and egg yolks and blend until smooth. Add the remaining ingredients. Refrigerate, well covered, if not using immediately.

For each entree serving, have 1/2 cup of the butter at room temperature; toss with cooked, drained pasta over low heat in the pasta cooking pan. Dust with minced parsley and additional Parmesan, if desired.

This butter is also good on baked potatoes, steamed green vegetables, chicken breasts, etc. Minced fresh herbs can be added.

Sharon, I love that salmon quiche, it's time to make it again, thanks for the reminder.

I just made Diane's (craftyrn) cuccidati, it takes walnuts, dates, figs. The cookies are yummy, like a Fig Newton, all grown up. I did not let them sit the addition 5 days before glazing them and they are still yummy. I didn't have a "string" of figs, so I just bought a bag of dried figs at the local grocery store and used the bag, I think it was around 8 or 10 ounces. I do have a picture but I'm having issues both with Photobucket AND with CF. Maybe later...

Cuccidati Recipe
================
Crust:
3/4 cup margarine
1/2 cup sugar
2 eggs
rind of 1 orange
4 teaspoons orange juice
3 cups flour
2 teaspoons baking powder
1 teaspoon vanilla
Filling:
1 string of figs (2 cups dried or 1 eight oz. Package dried)
8 ounces raisins
8 ounces brown sugar
1 pound walnuts
1 pound dates
1 orange
2 teaspoons cinnamon
2 ounces whiskey
1/4 teaspoon black pepper
1-1/2 cups water
Frosting:
3 cups powdered sugar
4 ounces butter
orange juice
. .
Preheat oven to 375 degrees.
Crust: In large bowl, cream together first 3 ingredients. Add orange juice and orange rind. In separate bowl, combine flour and baking powder. Add to creamed mixture along with vanilla.

Filling: Prepare several days ahead of time. In a food grinder, grind figs and raisins. In large saucepan, simmer raisins and figs with brown sugar and water for 15 minutes. Grind walnuts, dates, and orange. Stir into hot mixture along with cinnamon, black pepper, and whiskey. Remove from stove, mix well, cover, and let mellow for 3 days. Note: This recipe makes enough filling for 2 batches of crust and can be divided and frozen for up to six months.

Roll dough into 3" wide strips on pastry cloth. Lay filling down the center and wrap dough to form a long "sausage-like" cookie. Roll back and forth until crust seems very thin. Cut in diagonal about every 1
1/2 inches. Place on cookie sheet close together and bake for 10-13 minutes. Cookies should be barely brown. Cool and store in tins 5 days, then frost.

Frosting: In medium bowl, mix together margarine and powdered sugar until well blended. Add enough juice to make a thick glaze. Top cookies with a thin coat. Let frosting dry a couple of hours then store in tins
as follows.

To Store: Line tins with foil, place a layer of cookies, then a layer of wax paper (NOT plastic wrap). Keep repeating, ending with foil and then the lid.

And, of course, there are Sherry's Santa's Helpers:

Santa's Helpers.
Cookie:
1/2 cup butter
1 cup brown sugar
Add 1 egg
1 tsp. vanilla
Beat until smooth
Add:
2 cup flour
1/2 tsp. baking soda
1/4 tsp salt
Beat until smooth
Topping:
1/2 cup brown sugar
1/4 cup sour cream
1/2 tsp cinnamon
Stir until smooth and then add:
1 cup chopped walnuts
Divide dough into quarters. Form each quarter into 6 balls. Place 2" apart on ungreased cookie sheet. With finger, make a wide deep depression in each cookie, clear to the edge. Fill with topping. Bake at 350 for 15-20 minutes, (or in a convection oven, about 9 minutes)
If you undercook these, the filling is so heavy that it will break through when you pick them up, so I make them crunchy. You could also not make the depression in them as deep and there would be more dough to suport the filling so that it did not break through. These are my family's favorite cookies, and we have never ever seen them anywhere else. (They were my secret weapon)
Also, if I make a huge depression in them, I sometimes make half again as much filling so I don't run out.
Makes 24 cookies

Annie

Baked Santa's Helpers this week!

This recipe always works for us (no matter who the baker is in the family) as written, never needs adjusting, and is super delicious! (and almost gone!)

Christmas messed me up...almost forgot that tonight is the time to pull a name... I'll be back!

Nancy

And the next person is...................................
.........................................................

Doucanoe!!!!!!!!!!!!

Linda........step right up and pick the next *star* ingredient. Just post it here and I'll set up the next thread.

Nancy

Oh Cool! Lemme think on it overnite....

Linda

No hurry, I'll check from work in the AM.

How do you cook the filling in your Walnut Roll? It sounds delicious.

Okay, I choose.......MUSHROOMS!

Linda

Linking the two together.

This is a little different in that its a yeast bread and not a quick bread. It has great flavor and is well worth the trouble.

Walnut Bread

I just discovered this at Thanksgiving 2006. This is wonderfully nutty with a touch of sweetness. This recipe is adapted from Jimmy Schmidts Cooking Class by Jimmy Schmidt. The recipe makes 2 small loaves.

Ingredients

1 package (2 ½ teaspoons) dry active yeast
¼ cup maple syrup
1 ½ cups luke warm water
2 cups flour
1 cup whole wheat flour
¾ teaspoon salt
½ teaspoon coarsely ground black pepper
3 cups walnuts divided
2 tablespoons extra virgin olive oil

In a small bowl, combine yeast, syrup and water. Allow the yeast to activate and foam (5 to 10 minutes). Take two cups of walnuts and chop until fine (I do this in a food processor). In a large mixing bowl combine 1 cup flour, 1 cup whole wheat flour, salt and pepper. Add the chopped walnuts. To the yeast mixture, add one cup flour and mix. Add the yeast mixture to the walnut / flour mixture. Mix until a ball forms. Add the remaining walnuts and olive oil. Place in a greased bowl and cover with a clean damp cloth. The dough will be more like a batter. Let rise until dough (batter) doubles in size. Punch down dough with floured hands. Place half the dough in a greased 9x5x3 inch baking pan. Repeat with other half. Cover with a clean damp cloth and allow to rise to 1 ½ its volume. Bake for 10 minutes at 400 degrees F; turn down temperature to 350 degrees F and bake for 15 minutes.

Hints, tips, tricks and how to cheat
I changed the amount of maple syrup to ⅓ cup. I used all all-purpose flour (3 cups total) instead of using the whole wheat flour (mainly because I didnt have whole wheat flour in the house at the time). I also omitted the black pepper.

My recipe for walnuts...

1. Call for an ambulance.

2. Eat walnut.

3. Inject self with Epipen.

4. Hope ambulance makes it before I die.

Yep, I'm deathly allergic to walnuts. Bad stuff.