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Walnut-Stuffed Slow-Cooked Apples, Walnut Stuffing Balls Recipe, Walnut Stuffing Recipe, and 18 others.

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Walnut-Stuffed Slow-Cooked Apples wine pairings

Walnut Stuffing Balls Recipe wine pairings

Walnut Stuffing Recipe wine pairings

Walnut Super Fudge wine pairings

Walnut Swirls wine pairings

walnut_swirls_jb_7432 wine pairings

Walnuts wrapped in persimmons Gotgamssam or kkotgamssam wine pairings

Walnut Tahini Sauce wine pairings

WALNUT TAMALE PIE wine pairings

Walnut Tarragon Bulgur wine pairings

Walnut Tarragon Green Beans wine pairings

Walnut Tart wine pairings

Walnut Tart Cherry Scones wine pairings

Walnut Tart Cherry Scones 4142011 16 servings Scones -- chopped California walnuts 1 c old-fashioned oatmeal 12 c all-purpose flour 1 c whole wheat flour 1 c packed brown sugar 13 c orange zest 2 t baking powder 1-12 t baking soda 12 t salt 14 t chilled butter, cut into small cubes 6 T tart dried cherries, cranberries or blueberries 34 c buttermilk 23 c egg 1 whole Glaze -- powdered sugar 1 c orange juice 1-2 T finely chopped California walnuts 3 T Preheat oven to 350F Spread walnuts and oats on a baking sheet Bake 8-10 minutes or until golden brown and fragrant Increase oven temperature to 400F In a large bowl, combine flours, sugar, zest, baking powder, baking soda and salt Add butter and rub with fingers or use a pastry blender until mixture resembles coarse meal Stir in walnuts, oats and cherries Lightly beat buttermilk and egg together Stir into flour mixture just until evenly combined Scoop dough in 16 equal portions onto two lightly sprayed or parchment lined baking sheets NOTE You can also create triangular scones by forming the dough into a 6-inch by 12-inch rectangle Cut the rectangle in half lengthwise, and in quarters across Cut each square in half diagonally to create 16 triangles Bake for 15-18 minutes until golden brown Remove to wire rack Cool Combine powdered sugar and orange juice to make a thick glaze Drizzle over scones Sprinkle tops with finely chopped walnuts, pressing nuts lightly into glaze wine pairings

Walnut Tart Cherry Scones 4152011 16 servings For the Scones -- chopped California walnuts 1 c old-fashioned oatmeal 12 c all-purpose flour 1 c whole wheat flour 1 c packed brown sugar 13 c orange zest 2 t baking powder 1-12 t baking soda 12 t salt 14 t chilled butter, cut into small cubes 6 T tart dried cherries, cranberries or blueberries 34 c buttermilk 23 c egg 1 -- For the Glaze -- powdered sugar 1 c orange juice 1-2 T finely chopped California walnuts 3 T Preheat oven to 350F Spread walnuts and oats on a baking sheet Bake 8-10 minutes or until golden brown and fragrant Increase oven temperature to 400F In a large bowl, combine flours, sugar, zest, baking powder, baking soda and salt Add butter and rub with fingers or use a pastry blender until mixture resembles coarse meal Stir in walnuts, oats and cherries Lightly beat buttermilk and egg together Stir into flour mixture just until evenly combined Scoop dough in 16 equal portions onto two lightly sprayed or parchment lined baking sheets NOTE You can also create triangular scones by forming the dough into a 6-inch by 12-inch rectangle Cut the rectangle in half lengthwise, and in quarters across Cut each square in half diagonally to create 16 triangles Bake for 15-18 minutes until golden brown Remove to wire rack Cool Combine powdered sugar and orange juice to make a thick glaze Drizzle over scones Sprinkle tops with finely chopped walnuts, pressing nuts lightly into glaze wine pairings

walnut_tart_cherry_scones_8x11_72dpi wine pairings

Walnut Tartlets wine pairings

Walnut Tart Recipe Recipes Food Network wine pairings

Walnut Tart with Chocolate Drizzles Recipe Emeril Lagasse Recipes Food Network wine pairings

Walnut Tassies wine pairings

Walnut Tea SandwichHow To Make Tea Sandwiches - Tea Sandwich Recipes wine pairings

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