Banana-Walnut Bread

Freshly-baked loaf sliced to show moist, dense crumb.

Developed September, 2017. Modified from an online recipe to eliminate the traditional dry-ingredient step.

2 eggs
1 c sugar
1 t baking soda
1 t baking powder
1 t salt
4 very ripe bananas, mashed
1 t vanilla
1/2 c vegetable oil
1 t cinnamon
2 c flour
1/3 c chopped toasted walnuts

Preheat the oven to 350 degrees F. In a large bowl, whisk together the eggs and sugar. Whisk in baking soda, baking powder, salt, the bananas, vanilla, oil and cinnamon. Blend in the flour, a half-cup at a time, until just combined. Stir in nuts. Pour the batter into a greased 9-by-5-inch loaf pan. Bake on the middle rack for 55 minutes or until a toothpick comes out clean. Yields a 2.2 lb (1 kg) loaf. Store refrigerated. Freezes well. Variation: Toast slices and spread with cream cheese.

Steel Cut Oats with Roasted Walnuts and Golden Raisins

Steel cut oats have a firmer texture and require longer cooking than rolled oats. This recipe is modified from an Alton Brown recipe on Food Network, broadcast in 2008.

1 T butter
1 c steel cut oats
3 c boiling water
1/2 c milk
1/2 c buttermilk
1/2 t salt
2 T brown sugar
1/4 t cinnamon
1/4 c ground roasted walnuts
1/4 c golden raisins

In a large saucepan, melt the butter and when sizzling stops, add the oats. Stir for a few minutes to toast. Stir in the boiling water, salt, milk, and half the buttermilk. Reduce heat to a simmer and cook uncovered for 30 minutes, without stirring. Stir in the raisins, nuts, the reserved buttermilk and let stand covered for 10 minutes off heat. Garnish each serving with a few chopped nuts or a pinch of cinnamon. Serves 4 generously.

Candied Sweet Potatoes

Recorded Fall, 2015. Family recipe used for decades. Baking in the skin rather than boiling keeps out water and concentrates the flavor and sugars, and is more easily controlled.

3 large sweet potatoes
3 T (50 g) butter
1/4 c (50 ml)  brown sugar
1/4 c (50 ml) water
2 t (10 ml) lemon juice
1 t (5 ml) ground cinnamon
salt and pepper
1/2 c (125 ml) walnut pieces

Choose sweet potatoes that are straight and uniform in width. Prick potatoes all over with a fork to release steam and microwave on high (@1250 W) until just soft, about 12 minutes, but do it in steps since they cook quickly toward the end. They will emit steam and juice when done, but don’t overcook. Texture should be soft but not mushy. Alternatively, bake the potatoes directly on the rack at 325 degrees F (165 C). When cool, peel off the skins, slice lengthwise and then into 3/4 inch thick (~2 cm) half-rounds. Heat the butter, sugar, and water in a medium non-stick skillet, stirring to form a syrup. Arrange the potato slices in the hot syrup, add the cinnamon, nuts and lemon juice and cook slowly uncovered, until tender, about 30 minutes, replacing water as it’s lost. Cover and keep warm until serving. Serves 6 to 8.

Quick Peanut-Maple Topping

Add more nuts to your diet this tasty way. A great topping, at breakfast, over pancakes or waffles, or dessert over ice cream or crêpes. First prepared November, 2014. We use a small stoneware server to make this. It heats quickly and holds the heat. Total carbohydrates = 19.5 grams per serving.

1 T (15 ml) maple syrup
2 T (30 ml) peanut butter
1 t (5 ml) butter

Combine ingredients in a small, microwaveable container such as a ceramic vessel. Some peanut butters benefit from a pinch of salt. Heat on high power for 15 seconds. Stir to combine well. Heat cautiously to serving temperature. Low water recipes such as this heat very quickly in the microwave. Serves one.

Walnut-Crusted Maple French Toast

Walnut-Crusted French Toast

Developed January, 2014. Delicious flavor, custardy interior, crisp exterior and more nuts!

1 egg
1/3 c half and half
2 t maple syrup
pinch of salt
2 slices hearty white bread (Arnold’s™ Country White is good)
4 t ground roasted walnuts, almonds, or pistachios
1 t vegetable oil
1 t butter

In a shallow bowl, beat the egg well, and stir in syrup, cream, and salt until well-mixed. Cut each slice in half. Heat the oil in a 10-inch non-stick skillet over medium heat until shimmering, then add the butter. When bubbling has stopped, soak each piece of bread thoroughly on both sides in the egg mixture, and add to the pan. After the bread has been added, spread a teaspoon of ground nuts on the top of each piece, and press with the back of fork so they will stick to the egg. Fry about 3 minutes until lightly browned and then lower heat, flip, and fry another 2 minutes until lightly toasted. Serves one or two. Easily doubled using a griddle or large skillet.

Baked Oatmeal

Recorded January 4, 2014. Adapted by Laura from an online recipe. Prepared many times. A Family Favorite. Can be prepared the night before and reheated for breakfast.

1/3 c butter, melted and cooled
2 large eggs
3/4 c brown sugar
1-1/2 t baking powder
2 eating apples, cored, peeled, and coarsely chopped
1/3 c raisins
1/4 c pecans or walnuts, coarsely chopped
1-1/2 t vanilla
2 t cinnamon
1/4 t salt
2 c milk
3 c rolled oats

Preheat oven to 350 degrees F (177 C). In a large bowl, beat eggs well. Stir in the sugar, baking powder, vanilla, cinnamon, and salt. Whisk in the butter, then the milk, stir in the oats, followed by the fruits and nuts, mixing well after each addition. Spread the mixture in a well-greased 9x13 inch glass baking dish (1-1/2 liter), and bake for 35 to 45 minutes until set in the middle. Serve warm, topped with a plump pillow of low-fat vanilla yogurt or with warm cream or milk. Keeps well, tightly wrapped, in the refrigerator. Variation Substitute fresh blueberries for raisins, or fresh peaches for apples. Serves 8.

Nut Butter Sandwich on French Toast

 Created January 2, 2014. Another tasty way to eat more nuts.

1 oz peanut butter
1 oz ground toasted walnuts
1/2 T maple syrup
1 t vegetable oil
1 large slice Easy French Toast, cut in half

Add the peanut butter and walnuts to a small bowl, and soften in the microwave. Stir in the syrup, and heat until bubbling in the microwave, about 1 minute. Carefully set aside to cool; the filling will be hot. In a nonstick skillet, reheat the French toast in vegetable oil until crisp on both sides. Spread the nut mixture between the French toast slices. Serve with knife and fork. Serves one but is easily doubled.

Crispy Twice-Baked Pancakes Glazed in Maple Walnut Sauce

Developed December, 2013. This breakfast or brunch dish uses leftover pancakes filled with a nut butter between the cakes. This boosts the flavor and balances the carbohydrates with healthy fat and quality protein. Nut eaters live longer.

2 or 3 pancakes
1 T softened butter or low-fat margarine, divided
2 T nut butter (peanut, sunflower seeds, almond, tahini), divided
2 T maple syrup, divided
1 T ground roasted walnuts

Heat a non-stick griddle or large skillet over medium heat. When hot, add half the butter. When the foaming stops, add the pancakes. Spread the remainder of the butter on the top of the cakes. When the first side is hot and crisp, about 2 to 3 minutes, flip the cakes and crisp the second side. Remove to a plate. Add half the maple syrup and nuts to the hot griddle and return the cakes. Turn to coat. Place a cake on the plate, spread 1 tablespoon of nut butter, add another cake, and then the rest of the nut butter. Pour the remaining syrup over. Garnish with ground walnuts. Serves one.

Apple Quick Bread

Apple Quick Bread Cooling on a Wire Rack

Developed November 12, 2013 from an online recipe.

1 c (240 g) sour cream
1 c (180) brown sugar, packed
2 large eggs
2 t vanilla extract
2 t baking powder
1/2 t baking soda
1/2 t salt
1-1/2 t ground cinnamon
1/4 t nutmeg
2 c unbleached all-purpose flour
2 medium cooking apples, peeled, cored and finely chopped
1 c dry-roasted chopped walnuts, divided

Preheat the oven to 350 ºF (175 ºC). Whisk together the sour cream, sugar, eggs and vanilla in a large bowl until well blended. Mix in the leavening agents, salt and spices and then stir in the flour, a half-cup at a time, until incorporated. Fold the apples and half the nuts into the batter, and transfer to a 9 inch x 5 inch greased loaf pan with a spatula. Distribute the remainder of the nuts on top, and press them firmly into the batter. Bake about 60 minutes on the center rack, or until a toothpick inserted into the middle comes out clean. Cool in the pan for 30 minutes and then remove the loaf to a wire rack to cool completely before serving. Suggestion: Slice thinly, broil in toaster oven until crusty, and spread cream cheese on top. A treat!

Ingredient: Dry Roasted Nuts

Recorded November 12, 2013. Dry roasting tree nuts (walnuts, pecans, almonds, hazelnuts, pistachio, cashews) or peanuts benefits both their flavor and aroma, and may reduce their allergic potential.

1 c nuts (whole or pieces)
1 t vegetable oil (optional)
1/2 t salt (optional)

Preheat toaster oven to 375 ºF (190 ºC). Spread the nuts in a single layer in a heavy metal 8x8 inch baking pan. Mix in the oil and salt, if desired, for snack nuts. Roast for 4 to 6 minutes, until nuts are lightly colored and fragrant being careful not to overcook. Spread on a plate to cool. Use immediately or store tightly covered. Add to salads, cakes, cookies, stir fries, etc. Variation: Grind the nuts when cool in a food processor for easy addition to other dishes such as pancakes, soups, stews, toppings, or as a low-carbohydrate snack by the spoonful.

Apple Sauce

Adapted from an Alton Brown microwave recipe. Similar apple varieties, one tart, two sweet, can be substituted. First prepared April 22, 2012.

1 Golden Delicious apple
2 Fuji or similar apples
1/2 c apple cider
1 T brandy
1 T butter
1 T brown sugar
1/4 t ground cinnamon
pinch ground nutmeg
pinch salt and pepper

Peel, quarter, core, and coarsely chop the apples into half-inch pieces. Combine with the other ingredients in a two-quart saucepan over medium heat. Cook covered at a slow boil for about 12 minutes, stirring occasionally, until the apples are soft. Off heat, mash to a coarse texture. Let cool covered and undisturbed to permit natural pectin to thicken the sauce. Serve warm or cold, with pork roast, pork chops, pancakes, potato pancakes, oatmeal or other hot cereal, or on its own as a light snack, dusted with a little cinnamon-sugar topping.
Variation #1: Stir 1/4 cup of ground roasted walnuts into the sauce half way through cooking for extra flavor and nourishment. 
Variation #2: replace a Fuji with the flesh from a ripe Japanese persimmon.

Candied Almonds

Prepared January 3, 2011.

1/2 c blanched almonds
1/4 c sugar
3/4 oz water
1/8 t salt

In a heavy 8-inch skillet over medium-high heat, combine nuts, sugar, water, and salt. Heat to a boil, stirring constantly until syrup has thickened and nuts are lightly browned, about 8 minutes. Spread on a well-oiled plate to cool. Store tightly covered. Chop a few to top ice cream or just eat whole as a snack. Variation: subsitute walnuts or pecans. Take care not to burn.

Buttermilk Pancakes

Adapted from Betty Crocker’s Cook Book, 1961 Edition. Recorded December 18, 2011. A lower protein all-purpose flour such as White Lily™ Bleached All Purpose make a tenderer pancake. These cakes rise high and can really soak up the maple syrup.

1 large egg
1 c buttermilk
2 T oil
1 c all-purpose flour
1 T sugar
1 t baking powder
1/2 t baking soda
1/2 t salt

Combine egg, buttermilk, and oil in a bowl. Whisk in the dry ingredients until flour is moistened. Heat a non-stick griddle or skillet to 325 degrees F (165 C). Hint: A drop of water should dance on the griddle. Spray lightly with cooking spray. Using a ladle, pour a scant 1/4 c of batter onto the griddle for each cake. When bubbles have broken around the edges and the center has begun to gel, turn over with a spatula and bake the other side. When steaming slows, the cakes are done. Keep completed cakes in a warm oven until all the batter has been consumed. Yields 9 to 10 4-inch (10 cm) cakes
Variations: Stir 1/4 cup of toasted ground nuts such as walnuts, almonds, cashews, or pistachios into the batter when it's prepared. Or, after pouring the batter, top each cake with fresh blueberries or toasted ground nuts, or both. For a special breakfast or brunch, construct Nutty Fruity Pancake Stacks.

Toasted Oatmeal with Roasted Nuts and Dried Fruit

Prepared November 3, 2011. Toasting the grain before cooking deepens the flavor and gives a toothsome texture to the dish. Adding dry fruit and roasted nuts boosts nutrition, fiber, and buttery flavor.

1 T butter or olive oil
1 c old-fashioned rolled oats
1/2 t salt
2 c hot water
2 T brown sugar
2 T light cream, milk, or vegan substitute
1/4 c ground roasted walnuts or almonds
1/3 c dried fruit such as raisins, figs, prunes  cherries, apples, blueberries, cranberries

In a 2-quart saucepan over medium-high, melt the butter. Stir in the oatmeal and salt. Toast for about 2 minutes with stirring until light brown in color. Stir in the water, sugar, and nuts. Simmer uncovered with occasional stirring about 12 minutes until thickened. When 5 minutes remain, stir in the dried fruit and continue cooking. Stir in the dairy, cover, and let stand 15 minutes to let the flavors mature. Serves 2 to 3 generously.

Nutty Fruity Pancake Stacks

A pair almost ready to flip

about 1-1/2 c buttermilk pancake batter
1/4 c fresh or frozen blueberries
1 oz slivered toasted pecans
3 oz almond butter, softened briefly in the microwave

berry sauce

Heat a griddle to about 325 degrees F. Water drops should bounce and sizzle. Oil lightly. For 2 servings, make 6 pancakes, the largest about 4 inches across, the others somewhat smaller. Add a few berries and nuts to each pancake as it bakes. When batter on top becomes dull, flip to finish. Remove to a plate until all the cakes have been prepared. On a serving plate, place a large cake. Spoon on a tablespoon or two of almond butter, place a smaller cake on top, add a second dollop almond butter. Finish with the smallest cake, and top with a big spoonful of black cherry (or other berry) sauce. Dust with powdered sugar if desired.

Toasted Pecans

Recorded January 17, 2011

1/2 c pecan halves
1 t vegetable oil
1/2 t sugar (in shaker)
pinch of salt

Spread the nuts in a small nonstick skillet in a single layer; add the oil. Heat over medium heat, shaking often, until aromatic and light tan in color, about 6 minutes. Sprinkle with sugar and salt, and heat with shaking until the nuts are glazed. Take care not to burn. Turn out on a plate and let cool thoroughly. Good for snacking as is, or sliver them and add to pancakes and waffles or sprinkle on fried fish or salads as a garnish. Adds crunch, flavor, and nourishment.

Maria Cookie Sammies

Recorded 2-22-10

12 Maria cookies [look in Hispanic food section of your mega-mart]
2 T dark fruit preserves
2 T sunflower seed butter [Target and Trader Joe sells] or coarse natural peanut butter
1 T toasted walnuts or pecans [see NOTE]

Spread a teaspoon of nut butter on a cookie. Dip the sticky side into a dish spread with finely-chopped nuts. Spoon a teaspoonful of a rich dark preserves (black current, black raspberry, blueberry, blackberry, plum etc.) onto the nutty side. Complete the sandwich with another cookie.

Makes 6 sammies. Julian ate two quite willingly. He's two.

NOTE   
Spread a cupful of walnut or pecan pieces in a baking pan. Place in a preheated oven at 275 ºF. Toast for 10 minutes or at the first smell of nutty aroma. Let cool at room temperature. Chop very finely to the consistency of coarse sand. I keep a bowl of toasted walnuts in my mise en place. Great to toss into whatever you are eating or just nab a handful as a quick energy boost from high quality fats and proteins. Toasting enhances flavor and improves digestibility.

Easy-Open, Crunchy Pistachios

Recorded January, 31, 2010. Mild heat makes them even easier to open and crisps and refreshes the nut meats.

approx. 1 cup dry roasted pistachios in the shell

Preheat toaster oven to 250 degrees F (120 C). Spread nuts in a single layer in a metal pan. Roast 10 minutes. Allow to cool. Shell and reserve meats. Keep in a dry cool place.