Got this from http://www.101cookbooks.com
They are great in salads and go well with Poppy Seed Dressing.
Canola oil for frying
Finely ground sea salt
Ground Black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
4 cups walnut halves
1 cup confectioners’ sugar, sifted
Pour the oil to a depth of at least 3 inches into a deep fryer or a heavy, 8-inch-deep stockpot and heat to 350F. While the oil is heating, bring a large saucepan filled with water to a boil over high heat. In a small bowl, combine 1 teaspoon salt, 1/2 teaspoon pepper, the cinnamon, and the cayenne and mix well.
When the water is boiling, place the nuts in a sieve and dip them into the boiling water, about 1 minute for large halves, less time for smaller halves. Transfer the nuts to a large bowl with a little water clinging to them. (Blanching removes some of the tannins, making the walnuts sweeter.) While the nuts are still hot, add the sugar and toss well to coat evenly. The sugar will melt on contact with the hot nuts. Keep stirring and tossing until all the sugar has melted. If bits of unmelted sugar remain on the nuts, the nuts will not fry properly.
Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.) Fry the nuts until medium brown, about 1 minute for large halves, less time for smaller halves. Be careful not to overcook. lift them out with the spoon and scatter them on a rimmed baking sheet to cool slightly. Fry the remaining nuts in the same way, always working in small batches. While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix. Toss well to distribute the spices and then taste a nut. Add more spice mix to taste and toss well after each addition. let cool completely, then store in a tightly capped jar. They will keep at room temperature for about 2 weeks.
1 cup all-purpose flour
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
I made this for a housewarming yesterday, came out really tastey. Was excellent for breakfast this morning too.
With Jennie visiting and the last of the pear pie meeting its timely death upon the season 1 finale of “Bones”, I decided to try making a strawberry pie. I wanted to be a little more experimental this time, so the recipe below is more like a best guess as to what went into mine. One thing is for certain: buy a lot of strawberries! I don't think you can have too much, and I was debating how to put more on before I went to bed. I did a lot of research for this one, and specifically wanted to avoid any “cheating”, specifically with regards to using strawberry jello, food coloring, or kool aid. I settled on a vartiation of this recipe. I also tried a different crust recipe that makes more of a pastry. I based it off a recipe from here, but changed a bit since the provided recipe just seemed to much like a pastry. I'll put the crust at the bottom as you could just use whatever or buy store-bought. I also made lemon whipped cream to top it off, which turned out amazing!
This weekend I was visiting Kristin and she mentioned to me her recent successes with pie making. Being extremely susceptible to the power of suggestion (and pie), I decided to try my wits about it. Kristin was kind enough to lend me her recipe for crust, and suggest some simple pie approaches on allrecipes.com. I opted for the Fresh Pear Pie, as it was rather simple and I only needed to buy two ingredients. After a quick trip to the market I was off messing up my kitchen that Sean and I spent so much time cleaning this weekend. I'm not sure how it tastes yet, as I am waiting for some friends to come over and try it, but here is the recipe! I didn't change anything as I figured my first pie shouldn't be experimental. In addition, I forgot the butter in the pie, hope it turns out okay. I had a terrible time rolling out the dough, but figure its a practice thing! I'll change the picture if I ever get a digital camera.