Continente Ranch

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Continente Ranch LP
112 Sandy Lane
Oakley, CA 94561
(925) 625-2355


walnut desert recipes


Walnut Layer Cake Recipe

Cake Ingredients:
1/2 lb. butter
2 c. sugar
5 eggs, separated
3 c. cake flour
2 tbsp. cocoa
1 c. buttermilk
1/2 tsp. baking soda, stir in buttermilk
2 c. walnuts, coarsely chopped
1/2 tsp. vanilla extract

Filling Ingredients:
2 sticks butter
1 lb. confectioners' sugar
1 tsp. vanilla extract
Milk, if needed

Save a tablespoon of nuts to garnish top of cake.

Cream butter with sugar. Add egg yolks, beat. Sift cocoa with cake flour and add alternately to butter mixture with buttermilk (mixed with soda).
Add nuts and extract; mix thoroughly. Beat egg whites until they hold peaks and fold in last. Pour in 3 greased and floured cake pans. Bake at 350 degrees for about 25 minutes or until done. Soften 2 sticks butter and beat in 1 pound confectioners' sugar, 1 teaspoon vanilla extract and (if needed) enough milk to make it of spreading consistency. Mix well. Spread between layers, on top and sides of cake. Sprinkle a tablespoon chopped walnuts on top.


Walnut Apple Cake Recipe

1/4 c. butter
1/2 c. oil
3/4 c. sugar
2 eggs
1 3/4 c. flour
1 tsp. baking powder
1 tsp. cinnamon
2 c. chopped apples
1/2 c. chopped walnuts
1/2 tsp. vanilla

Stir all ingredients in an ungreased glass baking dish. Bake in microwave on high for 15 minutes, turning 1/4 turn every 5 minutes. Glaze while hot with powdered sugar and water glaze.


Walnut Jiffy Cake Recipe

A firm cake that keeps very well, Black Walnut Jiffy Cake is better when it is 24 hours or more old. It cuts better and the flavor of the nuts has permeated it by then. As it can be kept for a week to ten days when well wrapped and refrigerated, it is a particularly good bake-ahead dessert for a large party.

Cake Ingredients:
2 cups sugar
I cup butter, softened
2 cups flour, sifted
1 cup black walnuts, ground
1/4 tsp salt
1 tsp vanilla
1 tsp lemon extract
5 eggs, at room temperature

Preheat oven to 350. Drop into the large bowl of an electric mixer all of the ingredients in the order of listing above. Beat at high speed for 5 minutes, scraping down sides of bowl frequently. Pour into greased and floured 9-10 inch tube pan. Bake until toothpick inserted deeply into cake comes out clean, about 1 hour and 15 minutes. Let cool about 10 minutes in pan, then run a knife around the sides and stem of pan. Turn out onto a rack, place another rack over it, and turn upright to cool. When cold, wrap well to store. Serve in thin slices.

Caramel-Nut Frosting Ingredients:(optional)
1 1/2 cups sugar
1 cup hot water
1 Tbsp butter
1/2 tsp salt
1/2 tsp vanilla
3 Tbsp honey
1 cup chopped nuts

Frosting Instructions:
Place sugar in an iron skillet over low heat and cook it, stirring constantly, until it has changed to a light brown syrup. Stir in hot water and boil until syrup thickens. (230 on a candy thermometer) Remove from heat and stir in remaining ingredients. Beat until lukewarm and well thickened.

Yield 1 1/2 cups


Walnut Chocolate Cake Recipe

Cake Ingredients
2 oz Unsweetened Chocolate
1/4 c Salad Oil
1/4 ts Salt
1/2 c Hot, strong, Coffee
1/2 c Sugar
1 Egg
1/4 c Whipping Cream
1 ts Baking Soda
1 ts Vanilla
1/2 ts White Wine Vinegar
1 c All-purpose Flour
1 c Chopped, Walnuts

Glaze Ingredients:
5 oz Semi-sweet Baking Chocolate
4 ts Solid, Vegetable Shortening

Glaze Instructions:
Simmering (do not boil) water, stir 5 oz semi-sweet baking chocolate and 4 tsp. solid vegetable shortening until melted.

Cake Instructions:
Simmering water, stir chocolate, oil, salt and coffee until melted. Pour chocolate mixture into a large bowl. Add sugar, egg, cream, baking soda, vanilla, and vinegar. Beat with electric mixer on medium speed until blended. Add flour. Beat for 3 to 4 minutes. Occasionally scrape sides of bowl with a rubber spatula. Stir in 1/2 cup of the walnuts. Pour cake batter into prepared pan and set in lower third of oven. Bake at 350 degrees F for 35 to 40 minutes or until cake begins to pull from sides of pan. Cool in pan on rack for 30 minutes. Remove from pan and set on rack over piece of waxed paper. Slowly pour glaze over cake so it flows over top and sides in an even layer. Sprinkle with remaining walnuts.

Yields: one 8-inch cake that serves 8 to 10.


Walnut Carrot Cake with Buttermilk Glaze

Cake Ingredients:
3 C grated carrots
4 eggs
1 1/2 C oil
2 C sugar
2 C sifted flour
1 C chopped walnuts
1 tsp vanilla
1/4 tsp black walnut extract
1 tsp cinnamon

Buttermilk Glaze Ingredients:
1/2 C buttermilk
1 C sifted powdered sugar
1/2 tsp baking soda
1 Tbl white corn syrup

Preheat oven to 350 F. Grease a 10-inch tube pan. Mix together ingredients. Bake 90 minutes.
Remove from oven and glaze while cake is still hot. Let stand for 1 hour. Remove cake from pan and serve.


Honey Walnut Pie

Ingredients for 9-inch one-crust pie:
1/2 cup packed brown sugar
1/2 cup corn syrup
1/2 cup honey
1 tablespoon all purpose flour
1 tablespoon margarine/butter, melted
1 teaspoon salt
2 eggs
1 1/2 cups Walnut Pieces

Heat oven to 350 degrees. Prepare pastry. Beat brown sugar,
corn syrup, honey, flour, butter, vanilla, salt and eggs with a hand beater.
Stir in walnuts. Pour into pastry-lined pie plate. Bake until set, 45-55
minutes. Must be kept refrigerated.

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