These bite size fruit and nut snack is loaded with nutrition. Pack in small zip top bags for on the go snacking.
1 1/2 cups California walnuts
1 1/4 cups rolled (old fashioned) oats
1/2 cup golden raisins
2 tablespoons honey
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 medium size ripe pear, peeled, cored and chopped
1/4 cup finely chopped California walnuts (topping)
Preheat oven to 275°F and line a baking sheet with parchment paper.
Place walnuts, oats, raisins, honey, vanilla and cinnamon in a food processor. Pulse to coarsely chop all ingredients, stirring once or twice.
Add pear and pulse again until pear is in small pieces. (Mixture should stick together when gently pinched.) Shape into 24 equal balls. Lightly roll in chopped walnuts and roll to slightly smooth surface; place on prepared baking sheet.
Bake for 30 minutes or until dry and firm to the touch. Let cool completely. Store in an airtight container.
This fluffy dip gets its great flavor from shallots and fresh herbs. It’s great for entertaining as it may be prepared several days ahead. Serve with veggies or crackers.
These sticky bun cinnamon rolls are so easy to make. Start with prepared Hawaiian rolls and fill with a bit of cream cheese. The buttery brown sugar and walnut topping is the perfect crunchy balance to the cream cheese filling.
Indulge in a rich and textured appetizer featuring a creamy California Walnut polenta as the base, crowned with tender, brandy-braised walnuts infused with savory demi-glace. A bright, lemon-scented walnut gremolata adds a delightful crunch, while delicate curls of aged parmesan complete this flavorful dish. Perfect on its own or as…
