Preheat oven to 350 F. Grease an 8 1/2 x 2 1/2 inch loaf pan or coat it with
In a large bowl, place the flours, oat bran, cornmeal, baking powder and salt.
Stir and toss to combine ingredients thoroughly. In a separate bowl, whisk
together the banana, honey, milk, oil and egg whites.
Add to the combined dry ingredients along with the walnuts and stir just until
moistened and blended.
Pour the batter into the prepared pan (it will be quite full) and bake for 65-70
minutes, or until a toothpick inserted into the center comes out clean. Cool 10
minutes in the pan, then remove to a wire rack. Yield: Serves 8
Chocolate Walnut Meringues
Preheat oven to 350. Place egg whites and salt in large mixing bowl. Beat with
an electric beater or by hand with a wire whisk until they form soft peaks.
Gradually add the sugar so the peaks stiffen. Sift cocoa over peaks and fold in
with walnuts. Spoon mounds about 1" in diameter and about 1" apart onto a
parchment -lined baking sheet. Bake 20 min. or until dry to the touch. Let cool
completely before removing from baking sheet. Store in air tight container.
Yield: Makes 48 cookies
1 egg. Use white only
1 tablespoon water
½ cup sugar
1 tablespoon cinnamon
1/2 teaspoon ground allspice
2 cup (8oz) chopped
Preheat the oven to 225F and line a large shallow baking pan with foil. Combine
the egg white and water and heat until foamy. Add the nuts and toss to coat.
Pour the mixture into a colander or strainer and let drain 2-3 minutes. Combine
the sugar, cinnamon and allspice in a plastic or paper bag, shaking the bag to
combine the ingredients. Add the walnuts, hold the bag shut and shake vigorously
to coat the nuts. Spread the nuts in only layer on the prepared baking
sheet-it’s okay if they touch and bake for 1 hour, stirring every 15 minutes.
Cool completely, stirring occasionally and breaking them apart if they are stuck
together. Don’t worry if they stick to the foil: it is easy to peel them off.
Store in a tightly-capped jar.
Make about 2 cups or 8 servings; 1 serving=1/4 ounces of walnut.
Diamond Walnut Recipes
Walnut Mandarin Salad
cup olive oil
1/4 cup rice wine vinegar
2 tablespoons orange juice
2 tablespoons honey
4 cups spinach
1 can (11oz.) mandarin oranges
1 cup sliced mushrooms
3/4 cup Diamond Walnuts
1/2 cup sliced red onion
For dressing, mix together oil, vinegar, juice and honey in
small bowl; set aside.
Combine remaining ingredients in large bowl. Add dressing and toss gently.
Arrange on individual plates. Serves 4.
It's no surprise the walnut growing region
households in Italy, Spain and France have enjoyed making wine and liqueurs from
green walnuts for a long time. Recipes vary from household to household as
well as ingredients. Most require wine, vodka and granulated sugar. Some
add cinnamon, syrup, vanilla, orange leaves and lemon. Try this
Ingredients: 35 green immature walnuts,
7 bottles (750ml size) dry red wine such as Merlot, Zinfandel, etc., 1 quart of
Vodka and 4 1/2 cups of granulated sugar.
Take a small mallet or hammer and strike the
walnuts hard enough to crack open the green outer covering. Put them in a
a crock large enough to hold them and the wine. Pour the wine over the
walnuts, cover and store in a cool dark place, for 40 days. Afterwards,
strain the wine using a fine-mesh sieve lined with several layers of cheese
cloth. You may now discard the walnuts. Pour the wine in another
nonreactive pot or bowl. Add the sugar and stir until it has dissolved,
about 10 minutes. Pour this mixture into the wine and stir well.
Using a funnel and a ladle, fill the bottles with the now-fortified wine to
within 1 1/2 to 2 inches of the tops. Push in a cork (or some other seal).
This recipe makes approximately eight 750ml bottles.
Keep your bottles in a cool, dark place, and
let the flavors blend for at least 6 months before opening. The bottles
can be kept up to 3-4 years. Once you've opened
them, store tightly
corked in the refrigerator for up to one year.