Family Favorite!
Mom's Persimmon Cookies
We grew up with a Hachiya persimmon tree outside our kitchen window. When the fruit was soft and ripe, Mom turned it into these unforgettable cookies.
Oven: 375°F
Ingredients:
1 cup shortening
¾ cup white sugar
¾ cup brown sugar
1 egg
1 cup ripe persimmons, peeled & chopped
2 cups flour
2 cups rolled oats
1 tsp baking soda
1 tsp cinnamon
½ tsp ginger
½ tsp cloves
1 cup walnuts
1 cup raisins (optional)
Directions:
Cream shortening and sugars. Add egg and persimmons. Mix dry ingredients separately, then combine with wet. Stir in nuts and raisins. Drop by teaspoon onto greased sheet. Bake 13 minutes.
THUMBPRINT WALNUT COOKIES
Oven: 350°F
Cookie Dough:
½ cup butter, softened
1 cup brown sugar
1 egg
1 tsp vanilla
2 cups flour
½ tsp baking soda
¼ tsp salt
Filling:
1 cup finely chopped walnuts
½ cup brown sugar
¼ cup sour cream
Directions:
Cream butter and sugar. Add egg and vanilla. Sift together flour, baking soda, and salt; mix into dough. Roll into small balls and place on baking sheet. Press center with a teaspoon.
Mix filling ingredients. Spoon 1 tsp filling into each center. Bake 11–12 minutes, until lightly browned.
Grandma's Persimmon Pudding
Serves: 8
Ingredients
- 1 cup Hachiya persimmon pulp (about 2 very soft persimmons)
- ¼ cup sugar
- 1 cup all-purpose flour
- ½ cup rolled oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup shortening (butter-flavored Crisco or butter)
- 1 cup walnuts, chopped
- 1 cup raisins
- 1 teaspoon vanilla extract
Lemon Sauce (double it if you can — it’s that good!)
- ½ cup sugar
- 1 tablespoon cornstarch
- ⅛ teaspoon salt
- 1 cup boiling water
- 1 egg, separated
- 2 tablespoons butter
- Juice and grated rind of 1 lemon
Instructions
Make the Persimmon Pudding
- Preheat oven to 300°F. Grease a casserole dish.
- In a large bowl, stir together flour, oats, sugar, baking powder, baking soda, and salt.
- Add persimmon pulp and mix well.
- Stir in shortening, walnuts, raisins, and vanilla until fully combined.
- Pour batter into prepared casserole dish.
- Bake for about 1 hour, or until set.
Make the Lemon Sauce
- In a saucepan, combine sugar, cornstarch, and salt.
- Slowly add boiling water, stirring constantly.
- Bring to a boil and cook for 5 minutes, stirring continuously.
- Remove from heat. Stir in beaten egg yolk, butter, lemon juice, and lemon rind.
- Beat the egg white until foamy (not stiff) and gently fold into the lemon mixture.
- Serve sauce warm over persimmon pudding.
Olive-Oil Herb Walnuts
Olive-Oil Herb Walnuts
Olive-Oil Herb Walnuts
Toast 2-1/2 Cups of shelled Chandler Walnuts 300° for 5-minutes.
In a large skillet - heat on low:
2 T olive oil
3/4 teaspoon garlic powder
1/2 teaspoon sea salt
1/2 teaspoon oregano
1/2 teaspoon rosemary
1/2 teaspoon basil
1/2 teaspoon thyme
Add toasted walnuts and gently stir for approx 5-7 minutes,
Cool and enjoy on salads , in pasta dishes,
or with a good glass of wine and cheese.
Sweet n' Spicy Walnuts
Olive-Oil Herb Walnuts
Olive-Oil Herb Walnuts
Preheat oven to 300 (we use a convection oven for best results)
Mix in Bowl:
1 cup confectioners sugar
1 teaspoon salt
1-1/4 teaspoon cayenne pepper
Add 3 cups shelled Chandler Walnuts and mix well.
Place a sheet of parchment paper on baking sheet and spread nut mixture evenly on pan. Bake for 16 minutes (stirring every 4 minutes). Remove from oven and spread on clean sheet of parchment paper - separate and cool completely. These store great in the freezer and make wonderful hostess gifts and additions to charcuterie boards.
Walnut Bars
Ingredients:
5 Tablespoons Butter - softened to room temp.
1 Cup firmly packed Brown Sugar
1 Egg
1 Teaspoon Vanilla
1 Cup all-purpose Flour
1/4 Teaspoon Salt
1 Cup Chopped Walnuts (divided)
Heat over to 350 degrees. Grease an 8-inch square pan. Combine butter, brown sugar, egg and vanilla; beat until light and fluffy. In a separate brown, combine flour, baking powder and salt. Add dry mixture to butter mixture and stir well by hand. Stir in 3/4 Cup walnuts; spread in greased pan. Sprinkle with remaining 1/4 cup walnuts. Bake at 350 degrees for 30 minutes or until edges are lightly browned and top springs back when lightly touched in center. Coll completely. Cut into bars. (20 bars)
Holiday Tradition
Butter Crunch
There is not a Christmas that we can remember where we didn't enjoy homemade Butter Crunch - always made with our own toasted walnuts. This will impress your friends and guests and couldn't be easier.
Ingredients:
2 Cups Chopped Walnuts - spread evenly in cookie sheet with sides
(set aside 1/2 cup finely chopped nuts)
3 Cubes Butter
2 Cups Granulated Sugar
Start with a pre-heated pan before adding butter. Combine butter and sugar in heavy pan and stir over medium/high heat, stirring constantly, about 5-8 minutes, until the color and consistency of peanut butter. (I literally have a jar of peanut butter beside me for color matching). Test for crunch by dropping a small amount in cold water.
Pour gently over chopped nuts. Wait about 3-4 minutes for candy to slightly cool.
1 12-ounce bag chocolate chips (milk or dark, your choice)
Sprinkle chocolate chips over candy. Wait about 3 minutes for chocolate to melt slightly. Spread gently with a rubber spatula so that all candy is coated with chocolate. Immediately sprinkle with chopped walnuts. Cool completely in refrigerator. Break into bark and package for gifts or enjoy yourself! (Keep refrigerated)
Bar-B-Q Walnuts
This is a party favorite!
Ingredients:
2 Tablespoon Butter
1/4 Cup Worcester Sauce
1 Tablespoon Ketchup
2 Dashes Tabasco
4 Cups Toasted walnut Halves
Pre-Toast walnut halves on cookie sheet at 350 Degrees for 10 minutes.
Melt butter in large saucepan. Mix in Worcester, Ketchup, and Tabasco. Add walnuts and stir well to coat evenly.
Spray non-stick s[ray in large glass oven-safe dish. Spread nuts evenly and bake at 350 Degrees for 20 minutes. Watch carefully, as they can burn easily. Stir nuts occasionally.
Sprinkle lightly with salt after removing from oven.