ISO: ISO: Black Walnut recipes

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mariadnoca

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An online friend was gifted some and was taken aback by their strong taste, so asked for ideas that would showcase them and share with the person that gifted them.

My only thought was Divinity as that's what mom always used them for and I love them in it.

She is mostly into making bread, but I'm not sure that's the best showcase for them. Any ideas?? Would prefer T&T recipes if possible.

 
WOW!!! I grew up on these and now you can't find them...around Christmas,

Sprouts carries them, then they're gone. The ice cream is my favorite, but I also throw them in cookies, scones, breads, on my morning oatmeal, etc. Enjoy!!

 
Me too, we had a tree but this person is taken aback by the strong taste so wants to highlight it...

in a recipe and not sure what to try. A woman at her church shelled them all and gifted to her (that's a TON of work trust me) so she wants to make something she can share with her. As I said she is mostly a bread baker, but she doesn't want to waste them in just any ol' recipe.

 
Yeah, I'd love some, but mailing cost would not make it worthwhile...

you're a doll to offer though smileys/smile.gif

 
My grandmother who lived in the Ozarks, always put them in divinity too. I like them

In pumpkin bread and we always put a handful in our sweet potatoes on Thanksgiving. This is a favorite cookie recipe.

I have a book, locally published, in 1994 ,"The Breads, Cakes, Cookies, Sweets and Special Foods of a Midwest German Christmas" by Erin McCawley Renn. Here is a recipe from Cole Camp, Mo.,area south of Sedalia. According to the book, it was brought over from Lower Saxony in the 1840's and adapted to the local ingredients. An ingredient very typical of Missouri is the black walnuts.

Zimmerschied

1 cup of butter
1 cup dark brown sugar
2 1/2 cups flour
1 tsp. baking soda
1 tsp vanilla
pinch of salt
1 c. Missouri black walnuts

Cream brown sugar and butter. Mix in remaining dry ingredients except walnuts.
Add walnuts last. Make into rolls, seal tightly and allow to rest over night in refrigerator.
Slice and bake at 350 degrees until done.
I like them slightly brown around the edges. This dough is slightly crumbly to work with and allowing it to rest makes it a little easier to work with if mixing by hand. I started mixing it in a stand mixer and it is much easier to work with.

 
My parents, grandparents and greats were all born and raised in the Ozarks

Black walnuts were always in our house

 
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