Toasted Walnut Orange Ice Cream Recipes
STILTON CHEESE, PEAR AND TOASTED WALNUT CUPCAKES WITH CREAM CHEESE CUCUMBER DILL TOPPING
Provided by Food Network
Time 13h15m
Yield 24 cupcakes
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with cupcake liners.
- Put the sugar, flour, baking powder and salt in a bowl. Strain the pears and puree in a food processor. Put the oil in an electric mixing bowl. Beat in the eggs one at a time.
- Add the pears, cheese and walnuts to the flour mixture and coat well. Gently fold in the egg and oil mixture by hand. Fill each muffin cup three-quarters full with batter. Bake 20 to 25 minutes.
- To assemble: Put the Cream Cheese Cucumber Dill Topping into a pastry bag and top each cupcake. Garnish with cucumber twists and dill.
- Puree the cucumber in a food processor. Beat the cream cheese in a mixer with the paddle attachment until fluffy, 2 to 3 minutes. Mix in the cucumber, dill and salt. Put the topping in an airtight container and refrigerate 12 hours or up to overnight before serving.
BLACK WALNUT ICE CREAM
My dad and I loved black walnut anything. Black walnuts taste very different than English walnuts so I created this one on his behalf. I like it best topped with caramel sauce or honey.
Provided by OCEANVIXEN79
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 1h10m
Yield 8
Number Of Ingredients 5
Steps:
- In a medium bowl, stir together the sugar, light cream, half-and-half and black walnut extract. Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions. When ice cream is done, fold in walnuts, and transfer to a freezer container. Freeze until solid.
Nutrition Facts : Calories 253 calories, Carbohydrate 16.8 g, Cholesterol 50.8 mg, Fat 19.7 g, Fiber 0.5 g, Protein 4.4 g, SaturatedFat 9.6 g, Sodium 36.7 mg, Sugar 12.7 g
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