Black Walnut Recipes

My Page Of Black Walnut Recipes

Here are some recipes for you before the holidays:

BLACK WALNUT RECIPES:Convention & Visitors Bureau Cape Girardeau Missouri 63701


1 - cup butter, softened
2 - cups sugar
6 - eggs
4 - cups flour
1 - pound raisins
1 - pound dates, (chopped)
1 - pound large black walnuts
1 - teaspoon baking soda
1 - teaspoon cinnamon
1 - teaspoon nutmeg
1 - teaspoon allspice
1 - cup Bourbon

Cream butter and sugar, then beat in eggs one at a time. Mix flour, raisins, dates, black walnuts and soda and fold into mixture. add spices, then slowly add Bourbon. Batter will be very stiff. Grease and flour large tube pan. Cut brown paper to fit bottom of pan and grease it. Place shallow pan of water on lower shelf below cake. Spoon cake into tube pan and bake at 275 degrees for 1 3/4 to 2 hours or until done. Cake is done when tester comes out of the middle clean. Cool cake in pan, then remove to serving plate or wrap in foil until ready to cut.


1/2 ---- cup butter, (softened)
1/2 ---- cup shortning
2 ------ cups sugar
5 ------ eggs, (separated)
1 ------ cup buttermilk
1 ------ teaspoon soda
2 ------ cups all-purpose flour
1 ------ teaspoon vanilla
1 1/2 - cups black walnuts (chopped)
1 ----- 3 oz. can flaked coconut
1/2 --- teaspoon cream of tartar
Cream Cheese Frosting

Cream butter and shortning. Gradually add sugar, beating until light and fluffy and sugar is dissolved. Add egg yokes and beat well. Combine soda and buttermilk and stir until soda is dissolved. Add flour to creamed mixture alternately with buttermilk mixture, beginning and ending with flour. Add vanilla, walnuts and coconut and stir throughly.
Beat egg whites (at room temp.) with cream of tartar until stiff peaks form, then fold into batter. Pour batter into 3 greased and floured 9" cake pans and bake at 350 degrees for 30 min. or until done. Cool in pans 10 min., then remove from pans and finish cooling. Frost with Cream Cheese Frosting and sprinkle top of cake with black walnuts.

-- Cream Cheese Frosting --

3/4 -- cup butter, (softened)
1 ----- 8 oz. package Cream Cheese, (softened)
1 ----- 3 oz. package Cream Cheese (softened)
6 3/4 - cups sifted powered sugar
1 1/2 - teaspoon vanilla

Cream butter and cream cheese, then add sugar gradually and beat until light and fluffy. Add vanilla.


1 ---- cup butter, (softened)
2 ---- cups sugar
2 ---- eggs
1 ---- cup sour cream
1 ---- teaspoon vanilla extract
2 ---- cups flour
1 ---- teaspoon baking powder
1/4 - teaspoon salt
3/4 - cup black walnuts (recipe ready size)
1 ---- jar apricot preserves (10-12 oz. size)

Cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Fold in sour cream and vanilla. Sift together flour, baking powder and salt and fold into batter. Place about 1/3 of mixture in greased and floured bundt pan or tube pan. Sprinkle 1/2 of the black walnuts and 1/2 of the apricot preserves over batter. Spoon on the rest of batter and distribute the remaining preserves and black walnuts over top. Bake at 350 degrees for 1 hour or until done. Remove from oven and let stand in pan for 10 minutes, then turn out and cool on rack.


3 ---- eggs
2/3 - cup sugar
Dash salt
1 ---- cup dark corn syrup
1/3 - cup butter, (melted)
1 ---- cup black walnuts
Beat eggs thoroughly with sugar, salt, syrup and melted butter. Add black walnuts. Pour into unbaked pastry shell. Bake 350 degree oven for 50 minutes or until knife inserted halfway between center and edge of pie comes out clean. Cool.


1/3 - cup butter
1 ---- oz. square unsweetened chocolate
1 ---- cup sugar
3/4 - cup flour
1/2 - teaspoon salt
1/2 - teaspoon baking powder
2 ---- eggs
1 ---- teaspoon vanilla
1 ---- cup chopped black walnuts
16 --- large marshmallows

Melt butter and chocolate over low heat. Remove from heat and stir in sugar. Sift together flour, salt and baking powder and add to chocolate mixture. Beat in eggs. Stir in vanilla and black walnuts. Pour into greased 11" x 7" pan. Bake at 350 degrees for 35 minutes. Remove from oven and immediately top with marshmallows halved. Return to oven for 3 minutes or until marshmallows are soft and easy to spread. Remove from oven and gently spread marshmallows over top, then cool.

Choco Topping For Barge Bars

1 ---- oz. square unsweetened chocolate
1/2 - cup brown sugar
1/4 - cup water
3 ---- tablespoons butter
1 ---- teaspoon vanilla
1/2 - tablespoon salt
1 2/3 cups conf. sugar

Boil chocolate, sugar and water for 4 minutes and cool. Add butter and stir in rest of ingredients. Spread over marshmallows. Makes 24 bars.


1 ---- package lemon cake mix
1 ---- package lemon instant pudding

(4 serving size)

1/2 - cup vegtable oil
1 --- cup black walnuts (recipe ready size)
4 ---- eggs
1 ---- cup water

Blend first 5 ingredients and beat for 2 minutes at medium speed. Stir in nuts. Pour into greased and floured tube pan. Bake at 350 degrees for 45-55 minutes until center springs back when touchd lightly. Cool in pan for 25 minutes, then invert on plate and drizzle glaze over cake.


Measure, then sift, 1 cup powered sugar. Blend with 1 tablespoon and 1 teaspoon lemon juice and 1 teaspoon oil. Add more sugar or juice as needed for consistency desired.


Drop into electric mixing bowl in the following order:

2 ---- cups sugar
2 ---- sticks margarine (softened)
2 ---- cups all purpose flour


1/4 - teaspoon salt
1 ---- tablespoon lemon extract
5 ---- large eggs (or 6 medium eggs)
1 ---- cup black walnuts
1 ---- teaspoon vanilla extract


Beat at high speed on mixer for 5 minutes, pour into greased & floured 10" tube pan for 1 hour & 15 minutes. The secret is to start with fancy large black walnuts which will be cut to bits by the mixer and the pronounced flavor diffused throughout the cake.


2 ------ cups butter (softened)
1 ------ 8 oz. pkg. cream cheese


3 ------ cups sugar
6 ------ eggs
3 ------ cups cake flour
2 ------ teaspoons vanilla
1 1/2 - cups black walnuts (recipe ready)

Whip butter and cream cheese together in large bowl. Gradually add sugar and beat until thoroughlly dissolved. Add eggs one at a time until well mixed. Blend in flour gradually, then add vanilla and black walnuts. Grease & flour bundt or tube pan. Spoon batter into prepared pan and bake at 325 degrees for 1 to 1-1/2 hours. Let cool in pan for 10 minutes, then invert on plate. Serve warm or cool.


Melt in sauce pan:

4 ----- squares unsweetened chocolate
1 ----- cup butter

Beat in:

2 ----- cups sugar
1 ----- cup flour
4 ----- eggs
1 ----- tablespoon vanilla
1 1/2 - cups black walnuts

Pour into a greased 9"x13" baking pan. Bake 20 minutes at 350 degrees. Do not over-bake! Sprinkle with powdered sugar when slightly cooled.


2 ------ eggs
1 1/2 - cups sugar
4 ------ tablespoons flour
2 ------ teaspoons baking powder
1/8 --- teaspoon salt
1 ------ cup black walnuts (recipe size)
3 ------ apples peeled and diced
1 1/2 - teaspoons vanilla

Beat eggs and sugar just until smooth, (do not over beat). Add flour, baking powder and salt. Add nuts, apples and vanilla. Bake in a 8"x10" shallow pan at 350 degrees for 35 minutes. Serve warm or cold with whipped cream or ice cream.


2 ---- cups sugar
2 ---- cups flour
1 ---- teaspoon soda
1/2 -- teaspoon salt
2 ---- sticks margarine
4 ---- tablespoons cocoa
1 ---- cup water
1/2 -- cup buttermilk
2 ---- eggs
1 ---- cup black walnuts

Sift dry ingredients into bowl. Melt margarine and mix with cocoa and water. Bring to rapid boil and pour over dry ingredients. Add buttermilk and eggs. Bake in cookie sheet pan at 350 degrees for 15 - 20 minutes.