RECIPES
Maple Black Walnut Scones
Directions
Preheat oven to 375 degrees. Spread oats and Black Walnuts evenly on a baking sheet and toast them in the oven for 7 – 9 minutes or until lightly browned and fragrant. Let them cool completely. Increase oven temperature to 450 degrees. Line a second baking sheet with parchment paper. Whisk the buttermilk, egg and maple syrup together in a bowl until incorporated. Reserve 1 Tbsp. of the liquid in a small bowl for glazing the scones later.
In a large bowl, place flour, baking powder and salt. Cut in butter with a pastry cutter or your hands until the mixture resembles coarse cornmeal. Stir in the cooled oats and Black Walnuts. Using a rubber spatula, fold in the liquid ingredients just until large clumps begin to form. Continue mixing the dough by hand until you can gather everything into one large ball.
Dust counter top with some flour and turn out the dough onto the counter top. Gently pat the dough into a 7-inch circle about 1-inch thick. Cut the dough into 8 wedges and place them on the prepared baking sheet, making sure to space the pieces about 2 inches apart. Brush each wedge with the reserved egg mixture and sprinkle on some extra chopped Black Walnuts. Bake for 12-14 minutes or until golden brown. Transfer scones to wire rack to cool for about 30 minutes before serving.
Ingredients
1 1/2 cups old-fashioned
rolled oats1/2 cup chopped Black Walnuts
1/2 cup buttermilk
1 large egg
1/4 cup pure maple syrup
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
10 Tbsp. (5 oz.) butter
Black Walnut Crusted Tilapia
Directions
Set up an assembly line for the fish. Place Black Walnuts on one plate and sprinkle flour seasoned with salt and pepper on another. Liberally sprinkle your favorite seasonings over the fish.
Dip fish in flour mixture, then egg mixture and then coat in Hammons Black Walnuts. Set aside and repeat with remaining fish.
Heat a teaspoon of oil in a large skillet over medium high heat. Add fish and cook until brown on each side; about 3 minutes.
Watch carefully so the Black Walnuts don’t burn. Squeeze fresh lemon juice over the fish and serve immediately.
Ingredients:
4 pieces tilapia or other whitefish
1 cup Black Walnuts, finely chopped or pulsed
Flour for dredging (to make recipe gluten free, use rice flour)
Choice of favorite seasonings (Cajun, etc.)
1 egg, beaten
Olive oil
Lemon
Black Walnut Chocolate Chunk Cookies
Directions:
Sift together the flour, baking soda and salt. Set aside.
Beat together the butter, sugar and eggs. Add vanilla and sifted dry ingredients. Fold in Black Walnuts and chocolate chunks.
Spoon golf ball size portions onto an ungreased baking sheet and bake 15–18 minutes in a 325°F oven until light golden brown.
Ingredients:
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
6 ounces (1 ½ sticks) salted butter
1 cup packed brown sugar
½ cup granulated sugar
2 eggs
2 teaspoons vanilla
1 cup chocolate chunks semi or bittersweet
1 cup Black Walnuts
Black Walnut Homemade Ice Cream
Directions:
Slowly add sugar to eggs and beat until thick and smooth. Pour egg and sugar mix and remaining ingredients into freezer can and add milk to fill line. Place in ice cream freezer; add ice and salt until freezer stops.
Remove paddle and pack with more ice, wrap in towels and let set until firm. For soft serve ice cream, dip right in.
*Consuming raw or uncooked eggs may increase your risk of foodborne illness.
Ingredients:
5 eggs, beat until foamy and lemon colored
2 ¼ cups sugar
1 pint whipping cream
1 pint half and half
½ teaspoon Black Walnut flavoring
½ to ¾ cup Black Walnuts, chopped
Black Walnut Carrot Cake with Cream Cheese Frosting
Directions:
Directions: Preheat oven to 350°F. Grease and flour 2 9″ cake pans.
Mix dry ingredients together in a large bowl. Blend in oil, then beat in eggs one at a time. Stir in carrots, raisins, and Black Walnuts until well blended.
Pour into 2 greased pans and bake for 35–40 minutes. Remove from oven and allow to set for 3–5 minutes. Remove from pans and cool completely before frosting.
Frosting Directions:
Beat cream cheese until light and fluffy. Beat in vanilla. Gradually beat in powdered sugar. Frost cake when cool. Top with additional chopped Black Walnuts for decoration.
Ingredients:
2 ¼ cup flour
1 ½ cup sugar
½ cup brown sugar
1 teaspoon baking powder
1 ¼ teaspoon baking soda
2 teaspoons cinnamon
¼ teaspoon ground cloves
¼ teaspoon salt
1 cup vegetable oil
4 eggs
2 ¾ cup grated carrots
½ cup raisins
½ cup Black Walnuts
FROSTING Ingredients:
16 ounces cream cheese
2 teaspoons vanilla
5 cups powdered sugar
Harvest Sweet Potatoes
Ingredients:
4 Small Sweet potatoes (about 10 oz each)
1 Tbsp Olive oil
1/2 Cup Onion, minced
1 1/3 Cups Barlett Pears, diced and packed
1 tsp Poultry seasoning
4 tsp Maple syrup
1 tsp Sea salt
1/2 tsp Cinnamon
1/4 Cup Dried cranberries, minced
2 Tbsp Hammons Black Walnuts, minced
Directions
Heat your oven to 400 degrees and line a baking sheet with tinfoil.
Place the potatoes on the baking sheet and bake until soft, about 45 minutes to an 1 hour. Set side for about 10 minutes until cool enough to handle. Additionally, reduce the oven temperature to 375 degrees.
While the potatoes cool, heat the olive up in a large pan on medium/high heat. Add in the onion and cook until it just begins to soften, about 2 minutes. Add in the pear and poultry seasoning and cook until the pears just begin to soften, about 2-3 minutes.
Slice down the center of each potato and gently peel back just enough skin so you can scoop into the potatoes.
Scoop the insides of the potatoes into a medium bowl, making sure not to break the skin. Leave a little bit of the potato around the outsides, to help the potato hold its shape. Mash the sweet potatoes until smooth
Reserve 6 Tbsp of the pear mixture for later use and add the rest into the sweet potatoes, along with the maple syrup, salt and cinnamon. Stir until well mixed.
Gently scoop the filling back into each potato to fill it, spread the reserved pear mixture along the center of each potato (about 1 1/2 Tbsp per potato.)
In a small bowl, mix the cranberries and black walnuts and then spread along the center of each potato, lightly pressing into the pear mixture.
Bake another 15-20 minutes, or until the potatoes are hot and the black walnuts are lightly toasted.
Let cool for 5-10 minutes.
Recipe from Food Faith Fitness
Black Walnut Banana Bread
Directions
Directions: Preheat oven to 350°F, grease a 9x5x3-inch loaf pan. Mix sugar, shortening, eggs, and vanilla thoroughly; add bananas and black walnuts, then dry ingredients. Bake 1 hour.