AwesomeBites

Ingredients
2 cups flour
1/4 teaspoon salt
2 teaspoons baking powder
1/2 cup butter or margarine
4 snickers candy bars, chopped in tiny pieces
3/4 cup sugar
1/2 teaspoon vanilla
4 tablespoons milk
1 cup black walnuts

Directions
Combine flour, salt, and baking powder, set aside. In large bowl, cream butter, add sugar gradually and beat thoroughly until mixture is light and fluffy. Add egg, mix well; add flour mixture and milk to sugar mixture, add vanilla. Drop by teaspoonfuls onto greased cookie sheet. Bake 10 minutes in 375° oven.

Ingredients
1 cup butter, softened
1 cup sugar
1/4 teaspoon vanilla
1 1/2 cups black walnuts, chopped and toasted
2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chocolate chips
2 tablespoons shortening

Directions
Beat butter and 3/4 cup of the sugar together at medium speed, until light and fluffy. Stir in 1 cup of the black walnuts and mix well. Combine dry ingredients and stir in to form dough. Roll 1/2 inch thick. Mix remaining sugar and black walnuts, sprinkle on top of dough. Roll to 1/4 inch thick. Cut into desired shape. Place on ungreased cookie sheet. Bake at 375° for 8 to 10 minutes or until beginning to brown.

Ingredients
3 1/2 cups flour
2 teaspoons ginger
1/2 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup dark molasses
1 1/2 cups butter, softened
1 cup granulated sugar
1/4 cup dark rum
1/4 cup water

Directions
Mix together flour, ginger, cloves, nutmeg, cinnamon, and salt. In a separate bowl, mix molasses, baking soda, and baking powder; let foaming subside and set aside. In large bowl, cream butter and sugar, add molasses mixture and beat; next add rum and water to the mixture. Once mixture is uniform, gradually add dry ingredients, mixing after each addition. Add walnuts and stir slightly. The dough will be sticky. Either place the dough in the refrigerator overnight or in the freezer for 10 minutes to ease handling. Make 1/4-inch balls of dough and place on a greased and floured baking sheet. Slightly flatten the balls before placing in the oven. Bake at 375° for 10 to 15 minutes. Let the cookies rest for 2 to 3 minutes before removing from the baking sheet and placing on a cooling rack. Makes 2 dozen.

Ingredients
1 cup shortening
1/2 cup sugar
1 cup brown sugar
1 teaspoon vanilla
2 eggs, well beaten
2 cups + 4 tablespoons flour
1 teaspoon soda
1 teaspoon salt
1 cup chopped black walnuts
1/2 cup black walnuts, very finely chopped to sprinkle on cookies

or

Ingredients
3/4 cup margarine
1 1/4 cups brown sugar
1 tablespoon vanilla
1 egg
1 3/4 cup flour
1 teaspoon salt
3/4 teaspoon baking soda
2 cups black walnuts

Directions
Heat oven to 350°. Cream brown sugar, margarine, and vanilla; blend in egg. Combine flour, salt, and baking soda, adding gradually to creamed mixture. Stir in black walnuts. Drop rounded tablespoonfuls on baking sheet. Bake 8 to 10 minutes for chewy cookie, 11 to 13 minutes for crispy cookie. Makes 3 dozen large cookies.

Directions
Cream together shortening, sugar, brown sugar, and vanilla until light and fluffy; add eggs and beat. Combine sifted flour, baking soda, and salt then add to creamed mixture; stir in black walnuts. Drop by small spoonfuls on greased cookie sheet; sprinkle each with very fine chopped black walnuts. Bake for 11 minutes in 350° preheated oven.

Ingredients
2/3 cups gently ground black walnuts
1/2 cup sugar
7 tablespoons butter
2 tablespoons milk
1 tablespoons flour

Directions
Heat oven to 350°. Mix all ingredients in a skillet over very low heat. Keep heat on skillet until all batches are cooked. Place batter by single tablespoonfuls on cookie sheet that has been sprayed with bakers joy (or similar) that contains flour. Place at least 2 inches apart. Cook for 5 minutes or until edges start to turn golden; using a metal spatula, remove from cookie sheet as soon as cookie starts to set. Place on waxed paper and roll cookie around a wooden spoon handle. When all cookies are done and cooled they may be sprinkled with powdered sugar or drizzle with semi-sweet chocolate.

Ingredients
1 cup plain yogurt
2 teaspoons lemon juice
1 tablespoon honey
1/4 finely chopped black walnuts

Directions
Mix ingredients together until well blended. Chill, spoon over salad, just before serving; taste great on fresh fruit salads.

Ingredients
2 oz finely ground black walnuts
8 oz unsalted butter, cold
1/4 teaspoon black pepper, freshly ground
1/4 teaspoon salt

Directions
Lightly toast black walnuts in a preheated 350° to release oils. Then finely grind the black walnuts in a food processor for 5 minutes. This sounds like a long time, but is necessary to achieve the right texture. Scrape the inside walls of the food processor from time to time, grinding until a smooth paste is obtained. Cut cold butter into cubes and add to the paste and process until the mixture is homogeneous. Add salt and black pepper to taste. The butter can be used as is, or made perfectly smooth by working it through a fine mesh drum sieve with a plastic pastry scraper or rubber spatula. Roll the butter in parchment paper to form a tube. Store in refrigerator or freezer. Temper and slice into patties for use. This butter is excellent on grilled or cast iron seared tuna, grilled vegetables, boiled new potatoes, fresh white corn with asiago cheese or for finishing deeply flavored sauces for game.

Ingredients
1 quart tawny port, warmed
1 pound Black Walnuts, lightly toasted
1/4 pound Black Walnut leaves, blanched and cooled

Directions
Lightly toast the black walnuts in a 350-degree F oven to release the oils. Warm the port to 100-degree F. Blanch the leaves in boiling water briefly then shock in ice water to stop the cooking. Drain well and pat dry with clean towels. Place nuts and leaves in a jar and add the warmed port to cover. Put the sealed jar in a warm place in the kitchen for 24 hours. 100 – 110 degrees F. Then remove to dry storage to stand for at least one month. Drain off the excess port and reserve for use. Reserve the nuts for another use and discard the leaves.

Ingredients
1 cup graham cracker crumbs
1 cup black walnuts
1 cup coconut
2 cups powdered sugar
1 cup peanut butter
1 stick butter, melted

Directions
Mix all ingredients together with hands. Make into balls and dip in chocolate dip.

Chocolate Dip:
Melt together 6 squares of chocolate almond bark and 1/2 package chocolate chips.

Roll in Cocoa powder (optional)

Ingredients
2 cups sugar
1/2 cup white syrup
1/2 cup hot water
1/4 teaspoon salt
2 egg whites
1 teaspoon real vanilla extract
1 cup chopped black walnuts
1/4 cup maraschino cherries (optional)

Directions
Cook and stir sugar, syrup, water and salt in sauce pan until boiling. Cook without stirring until hard ball stage on candy thermometer. Remove from heat.

Beat egg whites with mixer until stiff. Slowly pour hot mixture over egg whites while beating continuously.

Continue beating, scraping sides often until mixture begins to lose gloss. Add vanilla and beat until candy can be dropped by heaping teaspoonfuls on aluminum foil. Add chopped nuts.