MOM'S NUT HORNS
This is an old family recipe. We make them every Christmas and there are never enough. The dough is easy to work with and they are easy to make!
Provided by Stephanie Murtaugh- Flinn
Categories Desserts Cookies Filled Cookie Recipes
Time 8h50m
Yield 24
Number Of Ingredients 7
Steps:
- Cut butter into flour in a bowl using 2 knives or a pastry blender until the mixture resembles coarse crumbs. Add sour cream and egg yolk; mix well. Shape the dough into a ball. Wrap in plastic wrap and refrigerate, 8 hours to overnight.
- Combine walnuts, sugar, and cinnamon in a small bowl.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
- Cut dough into 4 equal pieces. Roll each piece into a 1/8-inch thick circle on a lightly floured surface. Spread 1/4 of the walnut mixture on each circle; cut each circle into 12 wedge-shaped pieces with a pizza wheel.
- Shape each piece of dough into a crescent by rolling dough from the wide end of the wedge into the center. Transfer cookies carefully to the baking sheets.
- Bake in the preheated oven until golden, 20 to 25 minutes. Watch cookies carefully as they bake; their bottoms tend to brown faster than their tops.
Nutrition Facts : Calories 171.6 calories, Carbohydrate 15.1 g, Cholesterol 32 mg, Fat 11.8 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 6.1 g, Sodium 58.9 mg, Sugar 6.4 g
WALNUT AND BLUE CHEESE WEDGE
"I love serving a classic for a holiday and the varied colors and textures on here give it an American holiday feel to me.... I love the addition of the cranberries and the tangy blue cheese, but for me the star of this salad is the glazed walnuts. Best of all, make the dressing and cut the salad ahead of time. When ready to serve, just assemble and enjoy." -Alex Guarnaschelli
Provided by Food Network
Categories appetizer
Time 15m
Yield 6 Servings
Number Of Ingredients 11
Steps:
- 1. Glazed Walnuts: Preheat oven to 350 degrees F. Line a small baking pan with parchment paper. Combine oil and honey in small bowl. Add walnuts; toss to coat. Transfer to prepared baking pan; bake 12-14 minutes, stirring halfway through baking time. Remove from oven, Cool completely.
- 2. Dressing: Whisk mayonnaise, sour cream, red wine vinegar and Worcestershire sauce together in a small bowl. Reserve 6 Tbsp. of the blue cheese, stir in remaining cheese.
- 3. Place each wedge of lettuce onto a plate. Drizzle with dressing, reserved blue cheese, cranberries and glazed walnuts. Serve immediately.
WALNUT-LAVENDER WEDGES
Steps:
- Make Classic Shortbread dough, adding 3/4 cup finely ground walnuts with the flour. Sprinkle 1/2 teaspoon dried lavender over the dough before baking. Slice into wedges.
NUT WEDGES
This is an easier version of Baklava. Posted for the Greek part of the Zaar World tour. From Better Homes and Gardens.
Provided by Jessica K
Categories Dessert
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl stir together piecrust mix and the 1/4 cup sugar. Add enough water to be able to form a ball with it. Divide dough ball in half.
- On a lightly floured surface, roll each half of the dough into a 9-inch circle. Transfer 1 circle to a greased cookie sheet or pie plate.
- For filling, combine the nuts, the 1/3 cup sugar, honey, cinnamon, and lemon juice. Spread over dough circle on cookie sheet. Top with remaining dough circle. Use tines of fork to seal edges and prick dough. Brush with milk.
- Bake in a 375 oven for 15 to 20 minutes or until pastry starts to brown. Cool 10 minutes on a wire rack. While warm, cut into 16 to 20 wedges. Cool completely.
- In a small saucepan combine the chocolate pieces and shortening. Cook and stir over low heat just until melted. Drizzle over wedges.
Nutrition Facts : Calories 874.3, Fat 48.5, SaturatedFat 12.7, Cholesterol 0.8, Sodium 768.7, Carbohydrate 102.8, Fiber 5.3, Sugar 54.2, Protein 12.2
ROASTED CABBAGE WITH PARMESAN, WALNUTS AND ANCHOVIES
Roasting cabbage wedges at high heat makes them crisp at the edges and tender in the middle. Here, the lacy crevices between the leaves are stuffed with a piquant mix of anchovies, walnuts and Parmesan, giving the sections crunch and a deep savory flavor. Serve them as a light, meatless main course, paired with noodles, rice or crusty bread, or as a hearty side dish to roast chicken or fish.
Provided by Melissa Clark
Categories vegetables, main course, side dish
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 450 degrees. Cut the cabbage in quarters lengthwise through the core, then cut out the cores and stem. Slice the quarters lengthwise into 1 1/2-inch-thick wedges.
- Place wedges on a rimmed sheet pan, flat sides down. It's OK if the pan seems a bit crowded; the wedges will shrink as they roast, but try not to overlap them if possible. Lightly drizzle them with oil and season with salt.
- In a small bowl, combine Parmesan, anchovies, garlic, thyme and black pepper. Stir in 1/2 cup oil to make a loose paste. Massage paste into each cabbage wedge, stuffing the mixture in between the leaves.
- Lightly drizzle cabbage with a little more oil. Roast until cabbage is lightly browned in spots, 25 to 30 minutes.
- Remove pan from oven and sprinkle walnuts all over the top of the cabbage. Roast for another 5 minutes or so, until cabbage is tender and caramelized and the walnuts are golden and toasted.
- Sprinkle cabbage with dill and more Parmesan and black pepper, if you'd like. Serve immediately.
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