3 cups sugar
3⁄4 cup butter
2⁄3 cup evaporated milk
1 cup creamy peanut butter
1 (7 ounce) jar marshmallow cream
1 cup chopped walnuts
1 tablespoon vanilla
Combine sugar, margarine, and milk in heavy 2 1/2 quart saucepan. Bring to full rolling boil, stirring constantly.
Reduce heat to medium. Continue boiling for 5 minutes, stirring constantly.
Remove from heat, and stir in peanut butter.
Add marshmallow cream, nuts, and vanilla. Beat until blended.
Pour into greased 13 x 9 inch baking pan.
Let cool, and cut into 1-inch squares.
2 ¼ cup flour
2/3 cup cocoa powder
1 tsp baking powder
1 cup butter
3/4 cup brown sugar
1/2 cup white sugar
2 extra large eggs
2 tsp vanilla
1 cup semisweet chocolate chips
1 1/2 cups roughly chopped walnuts
Sift together the flour, cocoa and baking powder. Set aside.
Cream the butter, vanilla extract and sugars well, before adding the eggs one at a time and beating until light and fluffy.
Fold in the dry ingredients and when they are almost mixed in fold in the chocolate chips and walnuts. Try not to over mix the dough which will be quite stiff.
Roll the dough in 1 inch balls and place them 2 inches apart on a parchment paper lined cookie sheet. Press the dough balls down slightly with the bottom of a drinking glass.
Bake at 350 degrees F for 9-11 minutes, being careful not to over bake them.
Cool on the sheet for a few minutes before transferring the cookies to a wire rack and letting them cool completely.
3 c. sugar
1 c. vegetable oil
3 large eggs
1 15 oz. can solid pack pumpkin (not pumpkin pie mix)
3 c. all-purpose flour
1/4 t. ground cloves
1 t. ground cinnamon
1/2 t. ground nutmeg
1 t. baking soda
1/2 t. salt
1/2 t. baking powder
1 c. coarsely chopped walnuts (optional)
Toast chopped walnuts in sauté pan on top of stove over medium heat, watching them carefully, and stirring them occasionally. It takes me about 5 minutes to begin smelling the aroma, which lets me know they’re done. When they are just beginning to toast, dumping them out quickly onto a saucer will slow the browning process down dramatically. (You don’t want to burn them, which can happen in a heart beat: that’s why you watch them carefully.)
Preheat oven to 350º.
Prepare loaf pans by either using a baking cooking spray, or by wiping them down with shortening (or butter), and then coating them with flour ( about a tablespoon full of flour, shaken around the pan until all sides are coated). This will help the loaves slide out of the pan, and onto your cooling rack.
Beat sugar and oil in a large mixing bowl to blend. Mix in eggs and pumpkin. In another bowl, sift together the flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder. Stir into pumpkin mixture in two additions. Fold in toasted walnuts.
Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour and 10 minutes, depending on your oven, and they type of loaf pan you used. (Glass loaf pans tend to take longer than metal loaf pans, for example.) Using a sharp knife, loosen bread from the sides of the loaf pans. Turn loaves out onto cooling racks, and cool completely.
1/2 cup melted coconut oil
1 1/4 cup unsweetened applesauce
1/4 cup milk
1 cup granulated sugar
2 cups flour
1/2 cup rolled oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/2 cup Diamond of California Chopped Walnuts or Chopped Pecans
6 tablespoons brown sugar
6 tablespoons Diamond of California Chopped Walnuts or Chopped Pecans
3/4 teaspoon cinnamon
Preheat oven to 350 degrees. Grease a 9×5-inch loaf pan. Set aside.
In a large bowl or measuring cup, whisk together the coconut oil, applesauce, milk, eggs and granulated sugar.
In a large bowl, whisk together the flour, oats, baking powder, baking soda and spices. Add the wet ingredients and the chopped walnuts or pecans and stir to combine. Pour the batter into the prepared loaf pan.
In a small bowl, stir together the topping ingredients until well combined. Sprinkle evenly over the bread batter.
Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Allow to cool for 10-15 minutes in the pan before removing and allowing to cool completely on a wire rack.
Wrap tightly in foil and store at room temperature for up to 3 days.