Apple Black Walnut Cake

Posted on August 22, 2025 by Sandy
Apple Black Walnut Cake

4 cups raw apples, coarsely chopped, peeled or unpeeled
2 cups sugar
3 eggs, slightly beaten
3/4 cup oil
2 teaspoons vanilla
2 cups flour
2 teaspoons soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
1 cup chopped black walnuts

Combine apples and sugar and let stand. Beat oil, eggs and vanilla. Combine dry ingredients and add alternately with apple mixture. Add nuts. Pour into greased and floured 9×13 pan. Frost with lemon butter frosting.

Frosting:
3 cups powdered sugar
4 tablespoons butter
2 tablespoons lemon juice
1 or 2 tablespoons water
1 teaspoon lemon extract
Salt sprinkle

Beat all together to frosting consistency.
I prefer vanilla frosting or just a dusing of powdered sugar. The lemon overpowers the flavors of the cake.

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Black Walnut Cookies

Posted on August 22, 2025 by Sandy

2 cups brown sugar
1 cup butter
2 eggs
1 teaspoon soda
3 1/2 cups flour
3/4 cup black walnuts

Mix and shape into roll and refrigerate or freeze. Slice and bake. Do not overbake; they are much better underdone.

The recipe didn’t say, but I usually bake at 350.

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Black Walnut Cake

Posted on August 22, 2025 by Sandy

I love black walnuts. It’s hard to find them in stores here, but I have hoarded in the freezer some my aunt sent me. They can substitute in any recipe that calls for nuts.

This is my favorite cake. I think maybe in came from Southern Living a long time ago.

Black Walnut Cake

1 cup butter, softened
1/2 cup Crisco
3 cups sugar
5 eggs
3 cups flour
1/2 teaspoon baking powder
1 cup milk
1/2 teaspoon vanilla
1/2 cup black walnuts

Beat butter and Crisco together about 2 minutes at medium speed until soft and creamy. Add sugar gradually, beating at medium speed 5-7 minutes. Add eggs one at a time, beating just until yellow disappears. Combine flour and baking powder and add alternately with milk combined with vanilla, just until blended after each addition. Stir in nuts. Pour into greased and floured 10-inch tube or Bundt pan. Bake at 325 for 1 1/2 hours or until pick comes out clean. Cool 10-15 minutes in pan. Remove and cool on rack.

Frosting is not necessary. It will freeze up to 5 months. Slices are good toasted. We tried them one Christmas in the mini-Bundt pans but they didn’t come out cleanly.

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Corn Casserole

Posted on August 22, 2025 by Sandy

6 ears of corn grated

2 eggs

1/4 cup milk

1 tsp salt

1 tsp pepper

Beat eggs yolks thoroughly and mix with corn, add milk, salt and pepper.  Beat egg whites until soft peaks form.  Carefully fold whites into corn mixture. Pour into baking dish.  Bake at 350 degrees for 30 minutes in a water bath.

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Pennsylvania Dutch Apple Fritters – Ob’l Puffers

Posted on August 22, 2025 by Sandy

From Fine Old Recipes, Pennsylvania Dutch Cookbook.   My mother made these although I didn’t get a recipe from her.  When I saw these, my childhood flashed in front of my eyes.  I remember sitting  in the kitchen in French Camp with my mom in her apron, standing next to the stove.  She would warm the kitchen with the stove since our only heat was from the living room furnace that was too far away from the kitchen, so without the stove on, the kitchen was icy cold. 

Saturday morning, apple fritters were always a treat.  My Mom’s father and his ancestors came from Pennsylvania over to missouri and across the Oregon trail. 

1 cup flour

1 1/2 tsp baking powder

3 tablespoons confectioner’s sugar

1/4 tsp salt

1/3 cup milk

1 egg, well beaten

2 medium tart apples, diced

Sift dry ingredients, combine egg and milk, add to dry ingredients and mix well.  Add apples.  Drop by spoonfuls into hot oil 365 degrees and fry for 3 minutes turn while cooking.  Drain on paper towel.

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Deviled Crab

Posted on August 22, 2025 by Sandy

2 cups crab flakes

1 cup soft bread crumbs

1/2 tsp salt

1/2 tsp paprika

1/4 tsp celery salt

1 tsp chopped parsley

1/3 tsp dry powdered mustard

dash of cayenne

3 hard cooked eggs diced

1/2 cup melted butter

1 cup milk

Mix all ingredients, pour into oiled ramekins, bake for 20 minutes at 350 degrees.  Serves 6. Serve with toasted french bread for an appetizer.

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White Fish en Pappilotes

Posted on August 22, 2025 by Sandy

Poach fish filets in boiling water seasoned with salt and lemon juice, bay leaf and thyme for 15 minutes.

Make sauce: 

2 T butter

3 T flour

1 1/2 cups fish stock

1 onion minced

1 cup cooked shrimp, broken into pieces

6 mushrooms sliced

1/2 cup crab meat

2 egg yolks

Make sauce by adding butter to saute pan, add flour and minced onion. Saute until brown, then add fish stock, stirring constantly to make a smooth sauce.  Add shrimp, crab, mushrooms. Remove from heat and stir in egg yolks.

Place each filet on individual parchment paper, divide sauce placing spoonfuls on top of filets.  Fold parchment so each filet is encased in its own separate bag.

Bake at 400 degrees for 10 minutes.

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Crab Cakes Baltimore

Posted on August 22, 2025 by Sandy

1 pound of crab flakes

1 1/2 tsp salt

1 tsp pepper

1 tsp dry powdered mustard

2 tsp Worcestershire sauce

1 egg yolk

1 T mayonnaise

1 tsp chopped parsley

Coating:

1/4 cup Flour

1 egg beaten

1/3 cup bread crumbs

Combine crab flakes, egg and worcestershire sauce, spinkling in dry ingredients as you mix. Form into four large flat cakes pressing firmly so the cakes hold their shape.  Dip in flour then in beaten egg and then in bread crumbs. Fry in hot oil until golden brown.  Serve with tarter sauce.

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Chicken Korma

Posted on August 22, 2025 by Sandy

I think that using ghee (as opposed to veg. oil) is important, as is pureeing the onion.

Ingredients:

1.kg Chicken breast or mini breast fillets
1 heaped tablespoon of finely grated fresh ginger
3 cloves of garlic, minced
150g thick (plain) yogurt
1 dried red chilli
2 finely chopped onions
1 tbsp ghee or veg. oil
1 tbsp ground coriander
Pinch of ground black pepper
1 tsp turmeric
1 tsp garam masala
water
75g creamed coconut
salt, to taste
2 heaped tbsps ground almonds
finely chopped Coriander Leaves, to garnish
juice of  1/2 lemon

Instructions:

1. Cut the chicken breasts into bite sized chunks
2. Mix the chicken with the ginger, garlic and yogurt. Cover and marinade for 12 hours or in the fridge overnight.
3. Liquidise the chopped onion and red chillies, add a little water if you need to. blend til smooth.
4. Heat the ghee/oil in a pan.
5. Add the ground coriander, ground black pepper, turmeric and garam masala and stir fry for about 1-minute over a low heat.
6. Turn up the heat, add the onion and chilli paste and stir fry for 10-minutes.
7. Add the chicken and the marinade and continue to stir fry for another 10-minutes.
8. Add the creamed coconut and enough water to *just* cover the chicken and bring to the boil, stirring until the coconut is dissolved. Stir in the ground almonds.
9. Reduce heat to low, cover the pan and simmer until the chicken is tender (30-40 minutes).
10. Remove from heat, add lemon juice and salt to taste. Mix well.

B big_smile oil some basmati rice with a cinnamon stick and saffron, drain and serve.

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Bar Nuts

Posted on August 22, 2025 by Sandy

Nigella’s Union Square Bar Nuts

Ingredients

  • 2 1/4 cups (18-ounces) assorted unsalted nuts, including peeled peanuts, cashews, Brazil nuts, hazelnuts, walnuts, pecans and whole unpeeled almonds
  • 2 tablespoons coarsely chopped fresh rosemary leaves
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons dark brown sugar
  • 2 teaspoons Maldon or other sea salt
  • 1 tablespoon unsalted butter, melted

Directions

Preheat the oven to 350 degrees F.

Toss the nuts in a large bowl to combine and spread them out on a baking sheet. Toast in the oven until light golden brown, about 10 minutes.

In a large bowl, combine the rosemary, cayenne, sugar, salt and melted butter.

Thoroughly toss the toasted nuts in the spiced butter and serve warm. And once you eat these, you will never want to stop

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