Showing posts with label walnut recipes. Show all posts
Showing posts with label walnut recipes. Show all posts

Sunday, October 26, 2014

Craisins-Walnut Slaw

Craisins-Walnut Slaw is very easy to make plus outrageously delicious and healthy; who could ask for more! 


3/4 cup  mayonnaise 1.0
tablespoon Relish, pickle, sweet 1.0
tablespoon Mustard, honey 1.0
2 t
ablespoons honey 0.25
teaspoon black pepper 0.125
teaspoon sea salt 0.125
teaspoon celery seeds 0.75
12 ounce bag coleslaw salad mix
1/3 cup  chopped walnuts 0.25
1/4 cup fresh chopped celery 0.25
1/4 cup fresh chopped onion 0.25
1/4 cup chopped red bell peppers 0.25
1/4 cup Ocean Spray


In small bowl, whisk mayonnaise, pickle relish, honey mustard, honey, pepper, salt, and celery seeds.

In large bowl combine bag coleslaw, walnuts, celery, onion, sweet pepper, and Craisins.

Add mayonnaise mixture to cabbage mixture and toss to coat.

Cover and chill for 1 to 8 hours. 

Saturday, October 25, 2014

Scrumptious Banana Bread

This Scrumptious Banana Bread is so good, with or without walnuts, you'll want to make it well before the bananas turn black.
by: C. Conant


1 can cooking spray
2 cups all-purpose flour
1 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup butter, softened
3 ripe bananas, mashed
1 cup white sugar
2 large eggs
1/4 teaspoon vanilla extract
1 tablespoon milk
1 cup chopped walnuts


Preheat the oven to 325 degrees F (165 degrees C). 

Coat a 9x4-inch loaf pan with cooking spray.

Whisk flour, salt, baking powder, and baking soda together in a bowl.

Beat butter and sugar with an electric mixer in a large bowl until smooth. 

Add mashed bananas and beat until combined. 

Beat eggs into the butter mixture one at a time, fully blending each egg before adding the next. 

Stir vanilla extract and milk into the mixture

Stir chopped walnuts, and flour mixture into banana mixture until just incorporated.

Pour batter into the prepared loaf pan. 

Tap pan on the counter to release any air pockets.

Bake in preheated oven for about 70 minutes, or until an inserted toothpick comes out clean.

Let the bread rest in the pan for 16-20 minutes; remove from pan, slice, and serve.