Black Walnuts: A Tough Nut Worth Cracking
If you've ever purchased shelled black walnuts, you know they are expensive. If you've ever shelled black walnuts, you know why.
After all the time and effort to remove the black walnuts from their shells, we’re in the mood for something easy. This recipe is quick and simple as brownies or muffins. My mother uses her homemade applesauce that she puts up each fall. If you substitute purchased applesauce, the chunky variety with no added sugar is best.
Ingredients
SERVINGS: 12 Person(s)
- ½ cup butter, softened to room temperature
- ¾ cup brown sugar, packed
- 1 large egg
- 1½ to 1¾ cup applesauce, homemade or chunky
- 2 cups all-purpose flour (substitute ½ cup with whole wheat, if desired)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ cup black walnut pieces
Cooking
Blend butter, brown sugar, eggs and applesauce. In a separate bowl mix together flour, baking powder, baking soda and cinnamon. Blend the wet and dry ingredients gently by hand or electric mixer and then stir in the black walnut pieces. Pour into a 13x9 inch baking pan and bake at 350° for 30–35 minutes. (Also works well in mini-loaf pans, muffin tins, or doughnut pans. Shorten the time and test with the clean toothpick technique if you change the pan size.)
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How to Find & Harvest Black Walnuts
Black walnuts are in the same family as pecans, hickories and other walnuts. The scientific name of the eastern black walnut is Juglans nigra and it can be found naturally from northern Florida to Can...
