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There are literally tens of thousands of recipes that feature or include walnuts.  Here are a few favorites.  

                        Have you considered "Walnut Wine"?

Crunchy Banana-Walnut Bread

bullet 1 cup All-purpose Flour
bullet 3/4 cup Whole Wheat Flour
bullet cup Oat Bran
bullet cup Cornmeal
(coarsely ground if possible)
bullet 1 Tbs. Baking Powder
bullet Salt
bullet cup Honey
bullet cup Non-fat Milk
bullet 3 Tbs. Canola or Vegetable Oil
bullet 3 Egg Whites
bullet 1 cups Mashed, Ripe Banana
(about 3 medium bananas)
bullet cup California Walnuts

Banana-Walnut Bread

Preheat oven to 350 F. Grease an 8 1/2 x 2 1/2 inch loaf pan or coat it with non-stick spray.
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

bullet Ingredients: 3 Egg Whites
bullet Pinch of Salt
bullet cup sugar
bullet cup good quality Dutch cocoa
bullet 1/3 cup finely chopped California walnuts

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

Spiced Walnuts                                                            Bob's Favorite!

         1 egg. Use white only                                                                 Bob's Favorite!

         1 tablespoon water

         cup sugar

         1 tablespoon cinnamon                                

         1/2 teaspoon ground allspice

         2 cup (8oz) chopped California walnut

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-its 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. Dont 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

1/4 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.


Walnut Wine

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 recipe.....

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.