Aunt Nanny's Lady Fingers
Stuffed Mushrooms
Golden Walnut Puffs
Black Walnut Balls
Carrot And Black Walnut Bread
Black Walnut Fudge
Black Walnut Corn



Aunt Nanny's Lady Fingers

1/2 cup butter
1/2 cup shortening
1/3 cup sugar
2 tsp. water
2 tsp. vanilla
2 cup flour
1/2 cup chopped black walnuts
Confectioners' sugar

Cream butter and shortening. Add together rest of ingredients. Mix well.
Chill 3 to 4 hours. Form into small finger shaped cookies. Bake on
ungreased cookie sheet at 325 degrees for about 15 minutes. Remove from
sheet and cool slightly. Dip cookies in confectioners' sugar.

Stuffed Mushrooms

18 med. fresh mushrooms
2 Tbsp. sweet unsalted margarine
1/4 cup chopped onion
1 clove garlic, minced
1/2 cup black walnuts, chopped
1/4 cup fresh bread crumbs
1 Tbsp. chopped parsley
1/4 tsp. ground black pepper
Dash ground red pepper

Remove stems from mushrooms. Chop stems and set aside. Melt margarine in
skillet. Mix in chopped mushroom stems, onion and garlic; saute until
tender. Mix in walnuts, bread crumbs, parsley, black pepper and red
pepper. Place mushroom caps on broiler rack. Stuff each cap with prepared
filling. Bake at 350 degrees for 15 to 20 minutes or until done.


Golden Walnut Puffs

1 1/2 cup flour, sifted
1/3 cup sugar
1/2 tsp. salt
2 tsp. baking powder
1/2 tsp. nutmeg
1/4 tsp. cinnamon
1/2 cup milk
1 egg
1/2 cup walnuts, finely chopped
1 tsp. grated orange rind
2 Tbsp. margarine, melted

Combine all dry ingredients in a large bowl. Combine beaten egg with milk
and add to dry ingredients. Add nuts and orange rind. Stir lightly and
quickly. Add margarine and mix well. Drop by teaspoons into hot fat,
cook until golden brown.



Black Walnut Balls

1 stick butter
3 Tbsp. sugar
1 cup flour
1/2 cup black walnuts

Cream butter and add the rest of the ingredients. Shape into small balls.
Bake 18 to 20 minutes at 350 degrees. Roll in powdered sugar. Makes 3
dozen balls.


Carrot And Black Walnut Bread

1 1/2 cup shredded carrots
1/3 cup hot water
3/4 cup all purpose flour
2/3 cup sugar or substitute (fructose)
1/2 cup whole wheat flour
1/2 cup black walnuts
1 tsp. baking soda
1/8 tsp. salt
2 tsp. pumpkin spice or cinnamon and
nutmeg
1/3 cup oil
2 eggs

Combine carrots and water in bowl set aside. Combine flours, sugar,
walnuts, soda, salt and pumpkin pie spice in large bowl, blending
thoroughly. Combine oil, eggs and carrot mixture in a small bowl, add to
flour mixture, stirring just until the dry ingredients are moistened.
Spoon the batter into an 8 1/2 x 4 1/2 x 3 inch loaf pan coated with oil.
Bake at 350 degrees for 50 minutes or until wooden pick inserted in center
comes out clean.



Black Walnut Fudge

2 (7 oz.) pkg. semi-sweet chocolate pieces
1 can sweetened condensed milk
1 tsp. vanilla
1 cup black walnut pieces

Melt chocolate in double boiler. Stir in milk, nuts, vanilla and cook 5
minutes. Pour into buttered dish and chill until firm enough to cut.



Black Walnut Corn

2 cup granulated sugar
1 cup brown sugar
3/4 cup corn syrup
1 cup water
1 Tbsp. butter
4 qts. popcorn
1 1/2 cup black walnuts (or any desired nut)

Place sugar, syrup and water in a saucepan and stir until the sugar is
dissolved. Cook to 240 degrees or until a drop in cold water will form a
soft ball. Add the butter and cook to 248 degrees when a drop in cold
water should make a hard ball. Crisp nuts and popcorn in a slow oven.
Pour the syrup lightly over the corn and nuts, turning the mass with a
wooden spoon. Grease hands with vegetable oil and when mixture cools
enough to handle, shape the corn into oblong corn cob forms. Wrap in
green waxed paper, twirling the paper at the tip end, then fringe fine
(with scissors) like corn silk.



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