Candied Walnuts
INGREDIENTS:
1/4 cup egg whites
1/2 cup sugar
1 1/2 cups raw walnut halves
1/8 teaspoon coarse salt
PREPARATION METHOD:
Preheat oven to 350°F. Line a rimmed baking sheet with a silicon baking
mat or parchment paper.
Grilled Peaches & Cream
with Vanilla Pound Cake
INGREDIENTS:
In a medium size bowl combine sugar, salt and egg whites.
Add walnuts to bowl, coat with the sugar mixture, spread them out on the
rimmed baking sheet.
Bake for 5 minutes. With 2 forks separate the walnuts and place back in
the oven for 5 more minutes until golden. Let the walnuts cool completely.
Transfer to an airtight container and store for up to a week.
Bourbon Caramel Sauce
INGREDIENTS:
1 cup sugar
1/4 cup water
1/2 cup heavy cream
1 tablespoon bourbon
1 pinch salt
PREPARATION METHOD:
Simmer sugar and water on medium heat, swirling pan NOT stirring for
about 15 minutes or until a deep amber color is reached. Watch closely
as not to let it burn. Turn off burner and remove from heat and slowly add
cream while stirring.
Add pinch of salt and bourbon and place back on still-warm burner for
another minute while stirring. Transfer to a heat-safe dish or bottle and let
cool. Store covered in the refrigerator and bring to room temp or heat in a
warm water bath before serving. You can also just simply microwave the
jar for 30 seconds before each use without affecting the texture or flavor.
14 tablespoons (1 3/4 sticks) unsalted butter.
6 tablespoons cream cheese.
3/4 teaspoon salt.
1 1/2 cups sugar.
1 3/4 cups King Arthur Unbleached All-Purpose Flour.
1 teaspoon baking powder.
2 teaspoons vanilla extract.
1/4 teaspoon almond extract
PREPARATION METHOD:
Preheat oven to 350°F. Line a rimmed baking sheet with a silicon baking
mat or parchment paper.
In a medium size bowl combine sugar, salt and egg whites. Add walnuts
to bowl, as soon as the walnuts are coated with the sugar mixture, spread
them out on the rimmed baking sheet.
Bake for 5 minutes, pull the tray out of the oven. With 2 forks separate the
walnuts and place back in the oven for 5 more minutes until golden. Let
the walnuts cool completely. Transfer to an airtight container and store for
up to a week.