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Rosemary Honey Walnut Ice Cream


Rosemary Honey Walnut Ice Cream

Ingredients

¾ cup Sunnyland English Walnut Pieces
1 ½ cups whole milk, divided
1 Tbsp cornstarch
1 ¾ cups heavy cream
1/3 cup sugar
1/3 cup Sunnyland Gallberry Honey
1 tsp minced rosemary
¼ tsp salt

Directions

Preheat oven to 350°. Spread walnuts on a parchment or silicone-lined rimmed baking sheet. Bake for 10 minutes, or until walnuts are toasted and fragrant, stirring every 5 minutes. Check walnuts every few minutes to prevent burning. Cool to room temperature and chop. Store in a covered container until ready to use.

Fill a large bowl with ice water. In a small bowl, combine 2 Tbsp milk with cornstarch, whisk and set aside. Combine remaining milk with heavy cream, sugar and honey in a medium saucepan and place over medium heat. Bring milk mixture to a low boil. Cook until the sugar and honey dissolve, 3 minutes.

Remove milk mixture from heat and gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute. Pour into a medium bowl. Whisk in salt and rosemary. Set bowl in the ice water bath to cool, 20 minutes, whisking occasionally. Cover and refrigerate until well chilled, at least 4 hours or overnight.

Once chilled, pour ice cream base through a fine mesh sieve to remove rosemary pieces. Pour into an ice cream maker and churn according to the manufacturer's instructions. When churning is complete, gently fold in walnut pieces. Transfer to a freezer-safe container and freeze until firm, at least 4 hours.

Recipe Shared from Scoop Adventures 

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Apricot Torte


Apricot Torte

A luscious, moist torte topped with warmed apricot glaze; sliced almonds and powdered sugar. Delicious! 

Ingredients:

  • 8 ounces Sunnyland Sliced Almonds, plus extra 1/4 cup for garnish
  • Margarine, for pan
  • 1 cup granulated sugar, plus more for pan
  • 8 oz Sunnyland Dried Apricots
  • Zest and juice of 1 lemon
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 8 large eggs, separated
  • 1/2 tsp coarse salt
  • 1/4 cup apricot jam
  • Powdered Sugar

Instructions:

  1. Preheat oven to 325°. Place nuts in a single layer on a rimmed baking sheet. Toast until golden and aromatic, 8 to 10 minutes. Shake the pans halfway through toasting to make sure nuts brown evenly. Set aside to cool.

  2. Grease a 10-inch spring-form pan with margarine, sprinkle with sugar, and tap out excess; set aside. Place 1/4 cup sugar, 8 oz almonds and the apricots in the bowl of a food processor; process until finely chopped, 1 to 2 minutes. Transfer to medium bowl, add lemon zest, cinnamon, nutmeg, and cloves, and stir to combine; set aside. Using an electric mixer fitted with the whisk attachment, whisk egg yolks and 1/2 cup sugar on high speed until light and fluffy, 3 to 4 minutes. Transfer batter to large bowl; set aside.

  3. Clean and dry the mixer bowl and whisk; use to beat the egg whites with salt and lemon juice until frothy. Slowly add 1/4 cup sugar, and continue whisking on medium until peaks are stiff but not dry. Fold beaten whites into beaten egg yolks. Add the apricot-and-almond mixture, and fold in until just combined. Pour batter into prepared pan, and bake until torte is golden brown and a cake tester inserted into the middle comes out clean, 50 to 60 minutes. It may be necessary to cover the torte lightly with foil to stop the top from burning. Transfer to a wire rack to cool for 10 minutes. Run a knife around the edge of the torte, and release from pan. Allow to cool completely on the wire rack.

  4. Place the apricot jam in a small saucepan over medium heat, and bring to a boil. Remove from heat, and strain. Brush glaze onto cooled torte. Sprinkle with sliced almonds and Powdered Sugar.

  5. Yield: 1 10-inch cake.

Notes:

Recipe and Picture from marthastewart.com

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Pumpkin-Pecan Pie


Pumpkin-Pecan Pie

Ingredients

3 eggs, slightly beaten
1 cup canned or cooked mashed pumpkin
1 cup sugar
1/2 cup dark corn syrup
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 (9”) pastry shell, unbaked
1 cup Sunnyland Small Pecan Pieces
Whipped cream for topping

Instructions

  1. Combine eggs, pumpkin, sugar, corn syrup, vanilla, cinnamon and salt; mix well.
  2. Pour into pastry shell.
  3. Top with pecan pieces.
  4. Bake at 350° for 40 min. or until knife inserted in center comes out clean.
  5. Chill. Serve topped with whipped cream. Yield: one 9” pie.

Recipe Picture from southernfood.about.com


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Pecan Pie Crust


Pecan Pie Crust

Ingredients: 1 cup butter, 2 cups flour, 1 cup Sunnyland Small Pecan Pieces

  1. Melt butter; add flour and pecans; mix well. Put in a pie pan and spread out to cover the bottom of the pan.
  2. Bake 15 minutes. at 325°. Cool completely.
  3. Fill with any already-cooked pie filling, such as chocolate cream, canned berry fillings, ice box pies.
  4. This recipe makes one 9” x 13” pie crust or two 9” round pie crusts.

Recipe Picture from bakersroyale.com


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Oatmeal Pecan Cookies


Oatmeal Pecan Cookies

Ingredients

1/4 cup shortening
1 cup flour, sifted
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. baking soda
1/4 cup sugar
3 Tbsp. molasses
2 Tbsp. corn syrup
1 egg
1 cup quick-cooking rolled oats
3/4 cup Sunnyland Small Pecan Pieces

Instructions

  1. Melt shortening in large saucepan. Sift together all dry ingredients; stir into shortening.
  2. Add molasses, corn syrup and egg; mix well. Add oats and pecans; mix well.
  3. Drop off teaspoon onto greased baking sheet. Bake at 400° for 8-10 minutes.

Recipe Picture from blogchef.net


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Nutty Date Bars


Nutty Date Bars

Ingredients

12 Sunnyland Dates, finely chopped
1/2 cup Sunnyland Small Pecan Pieces
12 saltine crackers, crushed
1 cup sugar
1/4 tsp. baking powder
1 tsp. almond flavoring
3 egg whites, stiffly beaten
Whipped cream
Maraschino cherries

Instructions

  1. Combine dates, nuts and crackers.
  2. Add sugar, baking powder and flavoring.
  3. Fold in egg whites.
  4. Pour into greased and floured pie pan or 9”x 9” square pan.
  5. Bake at 350° for 25 minutes.
  6. Top with cherries and serve with whipped cream. Serves 6.

Recipe Picture from


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Delicious Nut & Spice Cake


Delicious Nut & Spice Cake

Ingredients

1 1/2 cups peanut oil
2 cups sugar
4 eggs
2 cups flour
2 tsp. salt
2 tsp. soda
1 tsp. cinnamon
2 cups apples, peeled, cored & chopped

Instructions

  1. For the cake, mix peanut oil and sugar; add eggs; beat well. Sift dry ingredients together. Add alternately with apples to first mixture. Pour into four 9” greased and floured cake pans. Bake at 350° for 15-20 minutes.
  2. For the frosting, combine cream cheese and butter; cream until smooth. Add sifted powdered sugar, beating until light and fluffy. Stir in vanilla.
  3. Frost cake. Sprinkle walnuts between layers and on top of cake.

Recipe Picture from pinterest


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Black Walnut Date Pudding


Black Walnut Date Pudding

Ingredients

1 cup sugar
1 cup flour
1/4 tsp. salt
2 tsp. baking powder
1 cup chopped Sunnyland Dates
1/2 cup Sunnyland Raisins
1/2 cup Sunnyland Black Walnut Pieces
1/2 cup milk
1 Tbsp. veg oil
1 tsp. vanilla
1 tsp. rum extract
3/4 cup brown sugar
2 Tbsp. butter
1 1/2 cups boiling water

Instructions

  1. Combine sugar, flour, salt, baking powder; add dates, raisins, black walnuts.
  2. In a small bowl, combine milk, oil, vanilla and rum extract.
  3. Blend with flour mixture. Turn into 8 1/2” square ungreased dish.
  4. Combine brown sugar, water and butter.
  5. Pour on top of batter; bake at 300° for 1 hour.
  6. Serve with whipped cream.

Recipe Picture from allrecipes.com


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Apricot Pecan Balls


Apricot Pecan Balls

Ingredients

1/2 pound Sunnyland Dried Apricots
1/2 cup brown sugar
1/2 cup flaked coconut
1/2 (14 ounce) can sweetened condensed milk
2/3 cup Sunnyland Small Pecan Pieces
1 cup flaked coconut (for rolling)

Instructions

  1. Mince apricots in a food processor.
  2. Place in a bowl and toss with brown sugar.
  3. Stir in 1/2 cup coconut, condensed milk and pecan pieces.
  4. Shape into 1 inch balls and roll in coconut.
  5. Keep refrigerated.

Recipe Picture from allrecipes.com


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