LEMONY OATMEAL RAISIN WALNUT SQUARES
I LOVE oatmeal raisin cookies, but this recipe takes the flavor way over the top. The fresh burst of lemon with the raisins is soooo good...and the crunch of the walnuts...YUM! My family, while they love the traditional raisin oatmeal cookie, first turned their noses up at these the first time I told them I was making them, but...
Provided by Lisa Myrick
Categories Other Snacks
Time 50m
Number Of Ingredients 12
Steps:
- 1. HEAT oven to 375 F. Lightly grease a 9 x 13 pan; set aside.
- 2. In saucepan, COMBINE raisins, sweetened condensed milk, lemon juice and lemon rind. Cook and stir over medium heat just until bubbly. Cool slightly.
- 3. In bowl, COMBINE butter, brown sugar and vanilla; beat well.
- 4. ADD flour, baking soda and salt; mix well. Stir in oats and walnuts.
- 5. RESERVE 2 cups oat mixture for topping. PRESS remaining mixture into prepared pan.
- 6. SPREAD raisin mixture to within 1/2 inch of edges. SPRINKLE with reserved oat mixture; press lightly.
- 7. BAKE 25 to 30 minutes or until golden brown. Cool completely on wire rack. Cut into 48 squares (or the size you prefer them to be).
APPLE-WALNUT GALETTE
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield 6-8 servings
Number Of Ingredients 14
Steps:
- Position racks in the middle and lower third of the oven; preheat to 350 degrees F. Make the dough: Pulse the flour, granulated sugar and salt in a food processor until combined. Add the butter; pulse until the mixture looks like coarse meal with pea-size bits of butter. Beat the egg with 1 tablespoon ice water in a bowl, then add to the processor and pulse once or twice. (Stop before the dough gathers into a ball.) Turn out onto a sheet of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 1 hour.
- Meanwhile, prepare the filling: Toast the walnuts on a baking sheet on the middle oven rack until golden, 7 to 8 minutes; let cool. Process the nuts, 1/4 cup granulated sugar, the egg, 1 tablespoon butter, the vanilla and salt in a clean food processor to make a creamy paste.
- Line a flat baking sheet (or an upside-down rimmed one) with parchment paper. Roll the dough into a 12-inch round on a floured surface. Roll the dough up onto the rolling pin, then unroll onto the parchment. Spread the walnut filling over the dough, leaving a 1 1/2-inch border around the edges. Chill while you prepare the apples.
- Increase the oven temperature to 400 degrees F. Peel, core and halve the apples, then cut each half into 8 wedges. Arrange over the filling in a circular pattern, slightly overlapping. Fold the edges of the dough inward, pleating it. Sprinkle the apples with the remaining 1 tablespoon granulated sugar and 2 tablespoons butter.
- Bake the galette on the middle oven rack until golden, 40 to 45 minutes. (Put a baking sheet on the lower rack to catch any drips.) Cool on a rack. Whisk 1 tablespoon water and the preserves in a bowl. Strain, then brush over the apples. Dust with confectioners' sugar, if desired.
LETTUCE, RAISIN AND WALNUT SALAD WITH CREAMY RASPBERRY DRESSING
For my birthday, several of my friends and neighbors got together and wrote down some of their favorite recipes. This one from Annette Q. sounds refreshing. Best in early summer when raspberries are in season.
Provided by Acerast
Categories Salad Dressings
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mash 1/2 cup raspberries through a fine sieve set over a bowl. Press and extract as much pulp as possible.
- Add vinegar and sugar to pulp and stir to dissolve.
- Whisk in oil and cream.
- Combine lettuce, raisins and nuts in a large bowl.
- Lightly coat lettuce leaves with dressing, add salt and pepper to taste; toss.
- Divide among plates and sprinkle with remaining raspberries.
APPLE GALETTE WITH WALNUTS AND RAISINS AND A STREUSEL TOPPING
What could possible be bad about apples, walnuts, raisins with a streusel topping. There are hundreds of such recipes but for some reason or other they all seemed to lack something. This recipe makes two deserts so you can freeze one for later use and there is never a question about their being homemade. While this recipe looks hard it is not. The trick to doing this easily and fast is to use time wisely. While the dough is cooling down, peel, core, and slice the apples. Prepare the balance of the apple mixture so that the mixture can be completed just before using. Make the struesel topping and have it ready to go once the apples are mounded on the dough in the tart pan. Note that some recipes for apple pies, tarts and galettes call for mixtures of apples. I have substitued, with good results, 2 or 3 Jonagold for an equivalent number of granny smiths. I also expect that Cortland, Macoun or Empire would also be good but I would still use the granny smiths in at least equal proportion.
Provided by doctorjerry
Categories Tarts
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 26
Steps:
- Preheat oven to 400 degrees.
- Prepare sweet galette dough.
- Combine flour, salt, sugar, cinammon in bowl of electric stand mixer.
- Add butter to mixture and blend until pea size chunks form.
- Slowly Add ice water with mixer at low speed and stop both mixer and adding the ice water immediately when dough holds together.
- Do not overmix.
- Place dough on floured board and divide into 2 round disks.
- Wrap each in wax paper and place in refrigerator for at least 30 minutes (can be kept overnight).
- Prepare Apple filling.
- Fill a large bowl 2/3 full with ice water.
- Add 3 Tablespoons lemon juice to prevent browning of apples.
- Peel, core and slice apples into 1/2 inch slices, place in bowl and set aside.
- In a smaller bowl mix together the remaining apple filling ingredients and set aside.
- Prepare Streusel.
- Mix all ingredients together to form small clumps.
- Set aside.
- FINAL ASSEMBLY.
- Roll each dough disk into 12 to 13 inch rounds.
- Dough should be about 1/4 inch thick.
- Place and center dough onto 15 inch lengths of parchment paper and then center paper on 10 inch tart pans with removable bottoms.
- Some paper and dough will hang over ends of the tart pan.
- Drain liquid from sliced apples.
- Add remaining flling ingredients to apples and mix well to combine.
- Add one half of apple mixture to each tart pan.
- Pile mixture higher in the center.
- Sprinkle apple mixture with streusel topping.
- Heavier in the center, lighter towards the edges.
- Fold over the dough edges onto the apple mixture and lightly pleat the dough all around the tart pan.
- The galette should be smaller than the tart pan.
- Brush exposed dough lightly with milk.
- Sprinkle turbinado sugar on dough.
- Place tart pans in oven and bake for 40 to 50 minutes.
- Check tarts after 30 minutes and if browning too fast, reduce heat to 350 degrees to finish baking.
- Bake until crust has a nice deep brown color.
Nutrition Facts : Calories 902.7, Fat 47.3, SaturatedFat 21.7, Cholesterol 84.9, Sodium 378.5, Carbohydrate 117.2, Fiber 7.6, Sugar 64.8, Protein 9.8
APPLE WALNUT GALETTE
A great rustic apple pie for Thanksgiving, this has very little butter in the pastry and a minimum of sweetening. It's all about the apples.
Provided by Martha Rose Shulman
Categories dessert
Time 3h
Yield 1 9-inch galette, serving 8
Number Of Ingredients 11
Steps:
- Line 2 sheet pans with parchment. In a large bowl combine the lemon juice and apples and toss together.
- Heat a large, heavy frying pan over high heat and add the butter. Wait until it becomes light brown and carefully add the apples and 1/4 cup of the sugar. Do not add the apples until the pan and the butter are hot enough or they won't sear properly and retain their juice. But be careful when you add them so that the hot butter doesn't splatter. When the apples are brown on one side, add the vanilla, 1/2 teaspoon of the cinnamon and the nutmeg, flip the apples and continue to sauté until golden brown, about 5 to 7 minutes. Stir in the walnuts, then scrape out onto one of the lined sheet pans and allow to cool completely.
- Remove the pastry from the freezer and place it on the other parchment-lined baking sheet. Leave to thaw while the apples cool, but don't keep it out of the freezer for too long. It's easiest to handle if it's cold and will thaw quickly. You just want it soft enough so that you can manipulate it.
- Sprinkle the almond flour over the pastry, leaving a 2- to 3-inch border all around. Place the apples on top. Fold the edges of the dough in over the fruit, pleating the edges as you work your way around the fruit to form a free-form tart that is roughly 9 inches in diameter. Place in the freezer on the baking sheet for 45 minutes to an hour. This helps the galette maintain its shape.
- Meanwhile preheat the oven to 350 degrees. Remove the galette from the freezer. Brush the exposed edge of the pastry with the egg wash. Combine the remaining tablespoon of sugar and 1/4 teaspoon cinnamon and sprinkle over the fruit and the crust. Place in the oven and bake 1 hour, until the crust is nicely browned and the apples are sizzling. Remove from the oven and allow to cool for at least 15 minutes. Serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 180, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 8 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 19 milligrams, Sugar 18 grams, TransFat 0 grams
WALNUT-RAISIN COOKIES
Steps:
- Place raisins in medium bowl. Pour enough boiling water over to cover; let stand 1 minute. Drain raisins well. Sift flour and baking powder into another medium bowl. Beat sugar and butter in large bowl until creamy. Beat in vanilla. Beat in 1 egg, then 1/3 of dry ingredients. Repeat with remaining eggs and dry ingredients in 2 batches. Stir in raisins (dough will be very soft). Chill dough 1 hour to firm slightly.
- Preheat oven to 375°F. Line 3 heavy large baking sheets with foil. Butter foil. Coarsely grind walnuts in processor. Mound ground walnuts on work surface. Working in batches, drop dough by scant tablespoonfuls onto walnuts (dough will be sticky). Using hands, roll dough in ground walnuts, coating completely and forming balls. Transfer to prepared baking sheets, spacing 2 inches apart.
- Bake until cookies spread and are golden brown, about 14 minutes. Transfer to racks; cool completely. (Can be made 2 days ahead. Store in airtight container.)
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