#3714 - Black Walnut Banana Cake

(by Shirley McNevich)

(this recipe is for Dec. 23rd)

3 cups flour
2 cups white sugar
1 tsp. baking soda
1 tsp. salt
1 1/2 cups canola oil
3 eggs
1 - 8oz. Dole crushed pineapple (well drained)
2 cups mashed ripe bananas
1 cup chopped black walnuts
1 - 8oz. Philadelphia cream cheese (softened)
1/4 lb. softened butter
1lb. Domino's powdered sugar
1 tsp. vanilla

In a bowl add flour, white sugar, baking soda and salt--stir to mix and set aside. In a separate bowl add canola oil, eggs, mashed bananas and chopped black walnuts--stir to mix. Add the flour mixture to the banana mixture--stir to mix. Pour batter evenly into TWO greased and floured 9" cake pans. Bake at 350 degrees for 1 hour or until inserted toothpick comes out clean. Cool cakes. Loosen one cake and place it on a cake plate. In a mixer add softened butter and cream cheese--beat. Add vanilla--beat. Slowly add powdered sugar--beat. Frost the top and sides of the first cake. Loosen second cake and place it on top of the first cake. Frost the top and sides.

#3585 - Black Walnut Zucchini Cake

(by Shirley McNevich)

2 cups flour
2 tsp. cinnamon
2 tsp. baking soda
1 tsp. salt
1/4 tsp. baking powder
3 eggs
2 cups white sugar
1 cup canola oil
1-2 tsp. vanilla
2 cups grated zucchini (your choice if you want to peel the zucchini before grating)
1 cup chopped black walnuts + extra for sprinkling
Optional: 1/2 cup golden raisins
Frosting: 3oz. Philadelphia cream cheese (softened); 1/4 cup softened butter; 1 1/2 cups Domino's powdered sugar (a little more if necessary)

If using raisins, place them in a saucepan and cover them with water. Bring them to a boil over medium heat. Once boiling, cook for 5 minutes then drain the raisins. After grating the zucchini, place it in a strainer and press out as much moisture as you can. In a bowl add flour, cinnamon, baking soda, salt and baking powder--mix with a whisk. In a mixer add eggs--beat. Add white sugar, canola oil and vanilla--beat. Slowly add flour mixture--beat. Remove bowl from mixer--add drained raisins, chopped black walnuts and grated zucchini--stir to mix. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees 35-45 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a mixer add softened cream cheese--beat. Add softened butter--beat. Slowly add powdered sugar--beat until smooth. If frosting is too thin, add a little more powdered sugar and beat again. Frost the cooled cake. Sprinkle more chopped walnuts evenly over the frosting.

#3019 - Coconut Walnut Cookies

(by Shirley McNevich)

2 cups flour
1 cup white sugar + extra for rolling
1 tsp. baking powder
1 tsp. baking soda
1 cup Crisco shortening
1 cup Domino's dark brown sugar (packed)
2 eggs
1 tsp. vanilla
1 1/2 cups Quaker quick oats
1 cup chopped black walnuts
1 cup Baker's angelflake coconut

Place some white sugar in a bowl--set aside. In a mixer add Crisco, brown sugar and 1 cup white sugar--beat. Add eggs--beat. Add vanilla, baking powder, baking soda--beat. Add oats--beat. Slowly add flour--beat. Remove bowl from mixer--add chopped black walnuts and coconut--stir until mixed. Form 1" dough balls and roll them in the bowl of white sugar. Place dough balls on greased cookie sheets. Bake at 375 degrees for 10-12 minutes or until lightly browned.

#2949 - Nutty Apple Pie

(by Shirley McNevich)

1 beaten egg
3/4 cup white sugar
1/2 cup flour
1 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
1 cup chopped tart baking apples (wash, peel and core baking apples before slicing and chopping)
1/2 cup chopped black walnuts

In a bowl add beaten egg and white sugar--beat with a whisk. Sift the flour, baking powder and salt into the egg mixture--beat with a whisk. Add chopped apples, chopped black walnuts and 1/2 tsp. cinnamon--stir to mix. Pour the mixture into a greased 8" pie plate. Sprinkle a little extra cinnamon over the top if you wish. Bake at 350 degrees for 30 minutes or until apples are tender.

#2328 - Black Walnut Puffs

(by Shirley McNevich)

1/2 lb. softened butter
4 TBSP Domino's powdered sugar
2 tsp. vanilla
2 cups flour
1 cup chopped black walnuts
a bowl of Domino's powdered sugar for rolling

In a mixer add butter and 4 TBSP powdered sugar--beat. Add vanilla--beat. Slowly add flour--beat. Remove bowl from mixer--add chopped walnuts--stir until mixed. Roll dough into quarter sized balls and place them on greased cookie sheets. Bake at 350 degrees for 8-10 minutes. Cool to room temperature, then roll each ball in powdered sugar to coat.

#2318 - Egg White Walnut Cake

(by Shirley McNevich)

1/2 cup softened butter
1 1/2 cups white sugar
1 tsp. baking powder
3/4 cup cold water
2 cups flour
1 cup chopped black walnuts
4 eggs whites

In a mixer add egg whites--beat until stiff and set aside. In a mixer add butter and white sugar--beat until fluffy. Add baking powder and water--beat. Add flour--beat. Add chopped black walnuts--beat. Remove bowl from mixer--add beaten egg whites--stir just until mixed. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#2288 - Golden Date Cake

(by Aunt Betty [Herman] Arnold)

1/2 cup Crisco shortening
1 cup milk
2 eggs
1 tsp. vanilla
1 cup finely chopped dates
1/2 cup chopped black walnuts
1 1/2 cups white sugar
3 tsp. baking powder
1/2 tsp. salt
1 1/2 cups flour + 2 TBSP flour

In a mixer add Crisco, white sugar and eggs--beat. Add baking powder, salt and vanilla--beat. Add milk--beat. Slowly add flour--beat. Remove bowl from mixer--add chopped dates and chopped black walnuts--stir. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Dust with powdered sugar before serving if you wish.

#2208 - Black Walnut Pie

(by Shirley McNevich)

1 unbaked pie crust dough (or make your own)
1 cup finely chopped black walnuts (measure after chopping)
3 TBSP softened butter
a dash of salt
2 tsp. vanilla
3 eggs
1/3 cup Domino's dark brown sugar (packed)
1 cup real maple syrup (substitutes not recommended)
1 tsp. lemon zest
1 tsp. lemon juice
thawed Cool Whip for topping

Spray a pie plate with Pam, insert pie dough, flute the edges of the pie dough and spray the inside of the pie dough with Pam. Sprinkle the chopped black walnuts evenly over the bottom of the pie dough--set aside. In a mixer add eggs and brown sugar--beat. Add butter--beat until creamy. Add maple syrup, lemon zest, lemon juice, salt and vanilla--beat until smooth. Carefully pour the batter over the black walnuts in the crust. Bake at 375 degrees for for 35 minutes. Cool completely. Serve each piece of pie with Cool Whip. If you want, instead of putting the chopped black walnuts in the bottom of the pie dough, you can add them to the batter and mix well with a spoon, but they tend to settle to the bottom anyway.

#2199 - Scratch Sour Cream Banana Cake

(by Shirley McNevich)

2 cups white sugar
1 cup softened butter
3 eggs
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. vanilla
2 cups flour
1 cup chopped black walnuts
1 cup mashed ripe bananas
1 cup Breakstone's sour cream

In a mixer add white sugar and butter--beat. Add eggs--beat for 10 minutes. Into a bowl sift the flour, baking soda, baking powder and salt. Add flour mixture to batter--beat. Add vanilla, chopped black walnuts, mashed bananas and sour cream--beat until smooth. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 35-40 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#2194 - Crispy Black Walnut Cookies

(by Shirley McNevich)

1 cup softened butter
1 cup sifted Domino's powdered sugar
1/4 tsp. salt
1 TBSP vanilla
2 cups sifted flour (measure before sifting)
1 cup chopped black walnuts (more if you wish)

In a mixer add butter, powdered sugar, salt and vanilla--beat. Slowly add flour--beat. Remove bowl from mixer--add chopped black walnuts--stir with a wooden spoon. Make the dough into 1/2 TBSP balls and place them on greased cookie sheets. Bake at 325 degrees for 20 minutes or until lightly browned. Cool slightly before removing from cookie sheets. Best to do a test cookie with this recipe.

#1999 - German Chocolate Walnut Bars

(by Shirley McNevich)

2 cups flour
1 cup white sugar
1 1/2 sticks Parkay margarine
4oz. Baker's German sweet chocolate
1 cup Kayro corn syrup
3 beaten eggs
1 1/2 tsp. vanilla
1 1/2 cups chopped black walnuts

In a bowl add flour, 1/2 cup white sugar and 1/2 cup of the Parkay--mix with your hands or with a pastry blender to make crumbs. Grease a 9 x 13 cake pan. Press the crumb mixture into the bottom of the greased pan. Bake at 350 degrees for 20 minutes. Microwave the chocolate and the the 1 cup of Parkay (according to box directions)--stir until smooth. Add corn syrup and 1/2 cup white sugar--stir. Add beaten eggs--stir. Add vanilla--stir. Pour chocolate mixture evenly over the hot baked crust. Sprinkle the chopped walnuts over the top. Bake at 350 degrees for 30 minutes or until chocolate mixture is set. Cool completely. Cut into bars or squares.

#1688 - Walnut Sprinkle Cookies

(by Shirley McNevich)

1 cup softened Parkay margarine
1 cup Domino's powdered sugar
1/2 tsp. salt
1 1/4 cups finely chopped black walnuts
1 TBSP vanilla
2 cups flour
colored sprinkles for dipping

In a mixer add Parkay, salt and powdered sugar--beat. Add walnuts and vanilla--beat. Remove from mixer--add flour--stir with a wooden spoon. Place colored sprinkles in a bowl. Take a heaping teaspoon of batter and shape it into a ball, then roll the ball in the colored sprinkles. Repeat with all batter. Place each ball on to greased cookie sheets. Bake at 325 degrees for 15-18 minutes or until browned on the bottoms.

#1653 - Fluffy Banana Cake

(by Shirley McNevich)

1 cup canola oil
2 cups white sugar
3 eggs
2 cups mashed/rip bananas
3 cups flour
1 tsp. baking soda
1 tsp. salt
2 tsp. baking powder
1 tsp. cream of tartar
2 tsp. vanilla
1/2 cup chopped black walnuts (optional)

In a mixer add white sugar, canola oil and eggs--beat. Add bananas--beat. Add baking soda, salt, baking powder, cream of tartar and vanilla--beat. Slowly add flour--beat until smooth. Remove bowl from mixer--add chopped black walnuts if desired--stir. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely, then frost as desired (you can use our white frosting--recipe #2).

#1398 - Maraschino Cherry Nut Bread

(by Shirley McNevich)

1 cup white sugar
1/2 cup Crisco shortening
2 eggs
2 tsp. baking powder
2 1/4 cups flour
1 to 2 tsp. salt
1/2 cup milk
2 tsp. vanilla
1/4 cup maraschino cherry juice
3/4 cup chopped black walnuts
1/3 cup to 1/2 cup chopped maraschino cherry pieces (drain cherries and dry them on paper towels before chopping them)

In a mixer add white sugar, Crisco and eggs--beat. Add milk, cherry juice--beat. Add salt, baking powder and vanilla--beat. Remove bowl from mixer--add flour, cherry pieces and chopped walnuts--stir just until mixed. Place batter into a greased loaf pan. Bake at 350 degrees for 50-65 minutes--test with a toothpick for doneness. Remove bread from pan as soon as you take it out of the oven.

#1323 - Black Walnut Cookies

(by Shirley McNevich)

1 2/3 cups flour (sifted)
1/2 tsp. baking soda
3/4 tsp. baking powder
1/4 tsp. salt
1 cup chopped black walnuts
1/2 cup softened butter
1 1/4 cups Domino's dark brown sugar (packed)
1 egg
2oz. Baker's unsweetened baking chocolate (melted according to box directions and cooled)
2 tsp. vanilla
1/2 cup milk

Melt the chocolate according to box directions and cool to room temperature. In a mixer add butter and brown sugar--beat. Add egg--beat. Add melted chocolate, vanilla--beat. Add baking soda, baking powder and salt--beat. Add milk--beat. Slowly add flour--beat. Add chopped black walnuts--beat. Drop by rounded teaspoonfuls on to greased cookie sheets. Bake at 375 degrees for 8-12 minutes.

#1210 - Black Walnut Cake

(by Shirley McNevich)

1 1/2 cups white sugar
1/2 cup Crisco shortening
2 eggs
1 cup regular milk
3 tsp. baking powder
2 cups flour
1/2 cup chopped black walnuts

In a mixer add white sugar and Crisco--beat. Add eggs--beat. Add milk and baking powder--beat. Add flour slowly--beat until smooth. Remove bowl from mixer--add chopped black walnuts and stir until mixed. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely, then frost as desired.

#724 - Nut Bread

(by Aunt Mary [Witt] Jurewicz)

2 1/2 cups flour
1 cup white sugar
3 1/2 tsp. baking powder
1 tsp. salt
2 TBSP canola oil
1 1/4 cups milk
1 egg
1 TBSP vanilla
1 cup chopped black walnuts

In a mixer add all ingredients--beat slowly until mixed, then beat on medium speed for 2 minutes. Grease a bread loaf pan. Pour batter into prepared loaf pan. Bake at 350 degrees for 55-60 minutes. Test with a toothpick for doneness.

#569 - Walnut Taffy

(by Aunt Hazel [Haupt] Herman)

2 cups King syrup
2 1/2 cups white sugar
2 TBSP cider vinegar
2 TBSP butter
1 tsp. vanilla
butter
1 cup cold water (for testing taffy)
1 cup chopped black walnuts (optional)

In a large iron skillet add King syrup, white sugar, and vinegar--stir constantly over medium heat until mixture is boiling. Once boiling stir constantly and cook for about 20 minutes. Take out a spoonful and drop it into the test water--if it makes noise (cracks) it's done. If not cook longer and retest. Remove from heat, add 2 TBSP butter, vanilla and walnuts--stir well until butter is melted. Pour hot mixture on to a well buttered 14" x 10" cookie sheet (cookie sheet must have at least a 5/8" lip). Let it cool completely--usually takes a few hours until it hardens. Once cool use a butter knife to loosen the edge. Take pan over to the sink and turn entire taffy upside down and place it on top of the pan. Use the butter knife handle to crack the taffy into bite sized pieces. Place taffy pieces into a container and keep refrigerated. This taffy is not for chewing.

#302 - Pinwheel Cookies

(by Shirley McNevich)

1/2 cup Parkay margarine
1/2 cup Domino's dark brown sugar
1/2 cup white sugar
1 egg
1/2 tsp. vanilla
2 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1 lb. chopped dates
1/2 cup white sugar
1/2 cup water
1/2 cup chopped black walnuts

In an mixer, combine Parkay, 1/2 cup brown sugar, 1/2 cup white sugar, egg, vanilla and beat well. Add baking soda, salt, and slowly add flour--if too stiff for mixer, continue by hand. Store batter in covered bowl in refrigerator overnight. The next day, remove dough from refrigerator and divide into two equal amounts. Date filling: In a saucepan, combine chopped dates, 1/2 cup white sugar, 1/2 cup water and set heat on medium. Cook and stir until it thickens. Once it's thick, add the black walnuts and stir. Allow it to cool. On a lightly floured surface, place 1 section of the dough and sprinkle flour over the top. Roll dough with a rolling pin to 1/4" thick rectangle (12" x 8" approximately). Spread 1/2 of the date filling over the dough (like buttering bread--use a butter knife). Start at long end of the roll, use a spatula to slide underneath, and roll it up like a jelly roll. Repeat spreading dates and rolling with 2nd section of dough. When you have both logs rolled, slice each in half and wrap each in saran wrap. Place both rolls in a long cake pan and refrigerate overnight. The next day, remove dough logs from refrigerator, remove saran wrap, and place on a cutting board. Slice cookies about 1/4" thick for each cookie. Place on greased cookie sheets and bake at 375 degrees for 8-10 minutes. Place paper towels on top of your heat proof surface and place saran wrap on top of the paper towels--remove cookies from oven and place them on the saran wrap covered paper towels and let them cool.