Walnuts

CHEDDAR AND BROCCOLI APPETIZERS
Yield : 30

Ingredients : 
10 OZ Frozen Chopped Broccoli, Thawed, Drained
8 OZ Whole Kernal Corn, Drained
1/4 Cup Onion, Chopped
1/2 Cup Walnuts, Coarsely Chopped
1/2 Cup Milk
1/4 Cup Butter, Melted
2 Large Eggs
1/2 Cup Bisquick
1/4 tsp Garlic Salt
1 Cup Cheddar Cheese, Shredded

Heat oven to 375.  Grease a 9x9x2" pan. Mix broccoli, corn, 
onion and walnuts. Place in pan.  Beat remaining ingredients 
except cheese until smooth, 15 seconds in a blender on high, 
stopping blender frequently to scrape sides if necessary, or 
1 minute with electric mixer on high.
  
Pour evenly into pan.  Bake until knife inserted in center 
comes out clean, 23-25 minutes; sprinkle with cheese. Bake 
until cheese is melted, 2-3 minutes longer. Cool 30 minutes. 
Cut into triangles or squares. Makes 30 appetizers.

Dulces de Naranja (Orange Candy)
Yield: 32

Ingredients : 
3 Cups Sugar
1/4 Cup Water
1 Cup Evaporated Milk, Undiluted
1 Dash Salt
2 tsp Orange Peel, Grated
1 Cup Black Walnuts, Chopped

Put 1 cup sugar into a HEAVY skillet and stir slowly with a 
wooden spoon over medium heat until the sugar is melted and 
caramelized to a golden brown color. Add the water and stir 
until the sugar is completely dissolved. Add the remaining 2 
cups sugar, evaporated milk and salt. Place over low heat and 
stir constantly until the mixture boils. Cook, stirring 
frequently, until it reaches the soft ball stage (236 degrees).

Remove from heat; cool to lukewarm. Do not stir.  Add the 
orange peel and nuts. Beat vigorously until the candy loses 
its gloss and will hold its shape when dropped from a spoon.

Pour into lightly greased (margarine) 8 x 8 inch baking dish. 
Cool until set. Cut into squares before the candy becomes too 
firm.

APPLE WALNUT PANCAKES WITH CINNAMON CREAM AND FUDGE SAUCE

Servings : 6

Ingredients : 

Apple Walnut Filling:
1 3/4 LBS Macoun Or Other Tart Apples (4 To 6)
2 TBS Unsalted Butter
1/3 Cup Pure Maple Syrup
1/2 Cup Walnuts, Chopped
1 tsp Cinnamon
1 tsp Fresh Lemon Juice
1/4 Cup Grand Marnier

12 Pancakes : 
2 Cups BisQuick
1 Cup Milk
2 Eggs

Cinnamon Cream:
1/2 Cup Well-Chilled Heavy Cream
2 TBS Confectioners' Sugar
1/2 tsp Cinnamon
1/2 Cup Crème Fraîche*
*available at specialty foods shops and some supermarkets 

1/2 cup fudge sauce


Make Apple Walnut Filling:
Peel and core apples and cut into 1/4-inch wedges. In a 
skillet heat butter over moderately high heat until foam 
subsides and sauté apples until a rich golden, 6 to 8 minutes. 
Reduce heat to low. Carefully stir in syrup, walnuts, cinnamon, 
and lemon juice and cook until apples are tender throughout 
but not mushy and liquid is reduced to a syrup-like consist-
ency. Remove skillet from heat and stir in Grand Marnier. 
Cook filling over low heat 1 minute to blend flavors and keep 
warm. Filling may be made 1 day ahead and chilled, covered. 
Reheat filling before proceeding.

Preheat oven to 250°F.

Make Pancakes according to Bisquick package directions. 
Put 2 1/2 TBS warm apple filling in center of each pancake 
and roll up pancakes tightly to enclose filling. In a baking 
pan keep filled pancakes warm in oven.

Make cinnamon cream:
In a bowl with a whisk or an electric mixer beat cream with 
confectioners' sugar and cinnamon until it holds soft peaks 
and fold in crème fraîche.

Put 2 filled pancakes on each of 6 dessert plates. Top 
pancakes with some cinnamon cream and drizzle with fudge 
sauce. Serves 6.