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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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Frankye's Toffee Bars


Frankye's Toffee Bars

Ingredients

1 cup butter (no substitutes), softened
1 cup packed brown sugar
1 egg yolk
1 tsp vanilla extract
2 cups all-purpose flour
1/4 tsp salt
6 full-size chocolate candy bars, broken into squares
1/2 to 1 cup Sunnyland Small Pecan Pieces (Raw or Toasted)

Directions

To make Frankye's Toffee Bars, in a mixing bowl, cream butter and brown sugar. Add egg yolk and vanilla; mix well. Combine flour and salt; add to creamed mixture. Press into a greased 15 x 10 x 1 inch baking pan. Bake at  350° for 15 - 18 minutes or until golden brown. Immediately place candy bar pieces over crust. Let stand for 1 minute or until softened; spread chocolate evenly. Sprinkle with pecan  pieces. Cool. Cut into squares. Yield: 3 dozen

Note

Recipe Credit: Frankye LeMay
Photo Credit: epicurious.com

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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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Rum Raisin Ice Cream


Rum Raisin Ice Cream

Ingredients

3/4 cup Sunnyland Flame Raisins, chopped
1/4 cup dark rum
1 tsp vanilla extract
2 cups cream
2 cups milk
3/4 cup sugar

Instructions

  1. Combine raisins, rum and vanilla extract in small bowl; cover and stand overnight.
  2. Place all ingredients in a large bowl and mix thoroughly; pour into an ice cream maker and follow manufacturer’s instructions.

Recipe Picture from Rita on Food.com


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Raspberry Pie


Raspberry Pie

Ingredients

1 (9”) unbaked pie shell
1/2 cup Sunnyland Sliced Almonds
3 egg whites, beaten stiff
1 Tbsp. lemon juice
1 tsp. almond extract
1 cup sugar, 1 (10-oz) pkg. frozen raspberries, thawed
1 cup whipping cream, whipped

Instructions

  1. Press almonds into pie shell; bake at 450° for 12 minutes. Set aside to cool.
  2. Beat egg whites until stiff peaks form. Add lemon juice, almond extract and sugar. Fold in raspberries and whipped cream. Spoon into pie shell; freeze 4-6 hours. Serves 8.

Recipe Picture from dole.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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Pumpkin Spice Cookies With Lemon Icing


Pumpkin Spice Cookies With Lemon Icing

Ingredients

1/2 cup shortening
1 cup sugar
2 eggs, beaten
1 cup pumpkin, canned or fresh cooked
2 cups flour, sifted
2 tsp. baking powder
1 tsp. salt
2 1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
1 cup Sunnyland Raisins
1 cup Sunnyland Small Pecan Pieces

Instructions

  1. Cream shortening; gradually beat in sugar. Add eggs and pumpkin; mix well. Sift flour, baking powder, salt and spices together; add to pumpkin mixture; mix well. Add raisins and nuts.
  2. Drop by heaping teaspoon onto greased cookie sheets; bake at 350° about 15 minutes. (until firm to touch). Remove from sheets; cool. Yield: 4 dozen.
  3. For the icing, combine 2 cups confectioners’ sugar with 1 Tbsp. EACH lemon juice and grated lemon peel. Add just enough cream to make icing spreadable.

Recipe Picture from recipebridge.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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Orange Slice Cake


Orange Slice Cake

Ingredients

1 cup butter (softened)
2 cups white sugar
4 eggs
1/2 cup buttermilk
1 tsp baking soda
3 1/2 cups all-purpose flour
1 lb Sunnyland Natural Dates (pitted and chopped)
1 lb orange (slices candy, chopped)
2 cups Sunnyland Small Pecan Pieces
1 1/3 cups shredded coconut
1 cup orange juice
2 cups confectioners sugar

Instructions

  1. Cream shortening and sugar. Add eggs one at a time, beating well after each.
  2. Preheat oven to 250 degrees F (120 degrees C). Lightly grease and flour one 10 inch tube pan.
  3. In a mixing bowl, cream margarine and granulated sugar until smooth. Add eggs one at a time, beating well after each addition. Dissolve baking soda in buttermilk and add to the creamed mixture.
  4. Place flour in a large bowl and add dates, orange slices, and nuts. Stir to coat each piece. Add flour mixture and coconut to creamed mixture. This makes a very stiff dough, so it will be necessary to stir with a wooden spoon.
  5. Pour batter into the tube pan. Bake for 2 1/2 to 3 hours. As soon as cake comes from oven, combine the orange juice and confectioners sugar and pour over hot cake. Let stand in pan overnight.

Recipe Picture from allrecipes.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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Honey Brownies


Honey Brownies

Ingredients

1/4 cup butter
2 oz unsweetened chocolate
2/3 cup Sunnyland Gallberry Honey
2 eggs, well beaten
1/2 cup whole wheat flour
1/4 tsp baking powder
2 tsp vanilla
1 cup Sunnyland Small English Walnut Pieces

Instructions

  1. Melt chocolate and butter together. Mix in honey, then eggs.
  2. Sift together flour and baking powder. Combine with chocolate mixture. Add vanilla and nuts.
  3. Bake in a well greased 7 x 11 or 8 x 8 pan for 35 minutes at 300°F.

Recipe Picture by Bobbiann on Food.com


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Fruit-Nut Cake


Fruit-Nut Cake

Ingredients

Sift together:

■ 1 cup flour 

■ 3/4 tsp. baking powder 

■ 1 cup sugar 

■ 3/4 tsp. salt 

 

Mix in large bowl: 

■ 3/4 cup Brazil nuts, chopped 

■ 3/4 cup large pecan pieces 

■ 1 cup pitted prunes 

■ 1/2 cup red cherries (maraschino) 

■ 1 1/2 cups large English walnut pieces 

■ 1 cup dates, pitted 

■ 1 cup apricots 

■ 1/2 cup green cherries (maraschino) 

 

Instructions

  1. Sift flour mixture over fruit and nut mixture; stir until all are coated.
  2. Beat 4 eggs until light.
  3. Stir in 1 tsp. vanilla; pour over fruit mixture; mix with your hands.
  4. Bake in well-greased, paper lined loaf pan at 300 degrees for 1 1/2 hours; cool.
  5. In saucepan, combine 1/4 cup corn syrup and 3 tablespoons brandy.
  6. Bring to a boil.
  7. Brush over cake.
  8. Wrap in foil and refrigerate.
  9. Slice thin when cold. 

Recipe Picture from ifood.tv


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Fig Thumbprint Cookies


Fig Thumbprint Cookies

Ingredients

8 ounces Sunnyland Mission Figs
1/2 cup water
1 cup (2 sticks) butter, room temperature
3/4 cup granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
1 teaspoon orange zest
2 cups all-purpose flour
Pinch of salt

Instructions

  1. Preheat oven to 350°. Line a baking sheet with parchment paper or a silicone mat.
  2. Combine the figs and water in a medium saucepan. Bring the water to a boil, cover, reduce to a simmer and allow the water to boil until the figs have absorbed it.
  3. Transfer the figs to a food processor and pulse, scraping down the bowl occasionally, until the mixture is completely smooth. Set aside and allow the filling to cool.
  4. Cream the butter and sugar with an electric mixer on high speed until light and fluffy, about 3 minutes. Beat in the egg yolks, vanilla extract and orange zest. Add flour and salt and mix until incorporated. Form dough into
  5. 1-inch balls and arrange on prepared baking sheet. Press down in the center of the dough with your thumb to make a small well in the center of each cookie.
  6. Bake cookies for 8 to 10 minutes or until bottoms are lightly golden. Remove the baking sheet from the oven.
  7. If the indentation looks shallow, press down gently again to make the indentation deeper. Fill each with approximately 1/2 teaspoon pureed figs.
  8. Place baking sheet back in the oven to further cook an additional 3 to 4 minutes, until edges are lightly golden. Allow to cool for a few minutes on the cookie sheet to firm up before moving the cookies to a wire rack to finish cooling.

Recipe Picture by Joanie on zagleft.com


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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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Date Nut Balls


Date Nut Balls

Ingredients

1 cup butter
1 cup dark brown sugar
1 cup finely chopped Sunnyland Dates
1 egg
3 cups crispy rice cereal
1 cup coconut
1/2 cup maraschino cherry, chopped
1 Tbsp vanilla extract
2 1/2 cups coconut, for rolling

Instructions

  1. In a large pot melt butter and when it starts to clarify - smells good add sugar, dates, egg mix well bring to full boil and cook for 1 minute.In a large pot melt butter and when it starts to clarify - smells good add sugar, dates, egg mix well bring to full boil and cook for 1 minute.
  2. Stir in cereal, 1 cup coconut, cherries, vanilla until all ingredients come together. Let it sit for 10 minutes.
  3. Moisten your hands with little bit of water and make small balls. Roll in coconut. Keep in refrigerator in covered container.

Recipe Picture by Tisme at Food.com


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Georgia Pecan Pie


Georgia Pecan Pie

Ingredients

1 cup butter, melted
3 Tbsp. flour
1 cup sugar
1 cup Sunnyland Small English Walnut Pcs.
1 cup Sunnyland Raisins, soaked in warm water for 10 min. to plump
3 egg yolks
3 Tbsp. water
1 (9”) pie crust, unbaked

Instructions

  1. Mix ingredients well and pour into pie crust. Bake in a preheated 350° oven for approximately 25-35 minutes, or until top is crusty and golden brown. Serves 8.
  2. NOTE: Reserve the 3 egg whites for meringue topping, or top with whipped cream.

Recipe Picture from allrecipes.com


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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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