Category: Nuts

Cranberry Coffee Cake

Breakfast, Cranberries, Miscellaneous, Nuts

Ellen Bottiny

  • 1 10” pie plate
  • ¼ lb. butter
  • ½ cup walnuts
  • 2 cups fresh cranberries
  • 1 ½ cup sugar
  • 1 t. vanilla
  • 1 t. almond extract
  • 2 eggs, beaten
  • 1 cup flour
  • pinch of salt

Grease pan.  Cover bottom with cranberries, walnuts, and ½ cup of the sugar.  Melt butter.  Stir in 1 cup of sugar and all other ingredients.  Pour batter over cranberries and walnuts.  Bake for 40 minutes in a preheated 350 oven.  (May take longer, watch for the middle to be done.

Apple Cake

Apple, Desserts, Nuts

Old family favorite.  Not sure where it came from originally.  I love the frosting.

  • -2 cups sugar
  • 2 eggs, beaten
  • 2 t. baking soda
  • ¼ t. salt
  • 2 t. cinnamon
  • 1 t. vanilla
  • 2 cups flour
  • ½ cup oil
  • 4 cups diced apples
  • 1 cup chopped nuts

Cream sugar and eggs together.  Add dry ingredients and mix.  Add vanilla, oil, apples and nuts.  Pour batter in greased 9 x 13 pan.  Bake for 45 -55 minutes in a 350 oven.

Topping

  • 1 ½ cups powdered sugar
  • 3 T. butter
  • 8 oz. Cream cheese
  • salt and vanilla

Ramen Noodle Salad

Cabbage, Nuts, Salad
  • 2 T. oil
  • ¼ cup almonds
  • ¼ cup sesame seeds
  • 1 head cabbage, finely chopped
  • 8 green onions, chopped
  • 2 3oz. Packages Ramen noodles, uncooked and broken into pieces

Dressing

  • ¼ cup oil
  • ¼ cup seasoned red vinegar
  • 4 T. soy sauce
  • salt and pepper

Brown almonds and sesame seeds briefly in oil and set aside.  Mix dressing with cabbage, onions and noodles and chill.  Add nuts before serving.  This salad is crunchy at first but gets softer.

Bol Choy Salad

Nuts, Salad

GREENS:

  • 2# Bok Choy (or a bit more, I usually buy 1 large head)
  • 4 green onions

TOPPING:

  • 1/4 cup butter
  • 1 T sugar
  • 1 package ramen noodles (any flavor, discard seasoning), broken
  • 3 oz. almonds (slivered or sliced)
  • 1/2 cup sesame seeds

DRESSING:

  • 3/4 cup canola
  • 1/4 cup red wine vinegar
  • 1/2 cup sugar
  • 2 T soy sauce

Mix all ingredients for dressing and set aside. Chop bok choy stems and leaves. Slice green onions and mix with bok choy, set aside. Melt butter in saute pan over medium heat, add sugar and broken ramen noodles. Stir until noodles are light brown. Add almonds and sesame seeds and toast until all are lightly browned. Let cool. Mix everything together right before serving. (NOTE: this makes a lot of dressing, so depending on how many people there are I may add more nuts/seeds and bok choy, or otherwise I don’t use all the dressing.)