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 

Frankye’s Toffee Bars

frankyes-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

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

Rum Raisin Ice Cream

Rum Raisin Ice Cream
Write a review
Print
Ingredients
  1. 3/4 cup Sunnyland Flame Raisins, chopped
  2. 1/4 cup dark rum
  3. 1 tsp vanilla extract
  4. 2 cups cream
  5. 2 cups milk
  6. 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.
Notes
  1. Recipe Picture from Rita on Food.com
Sunnyland Farms https://www.sunnylandfarms.com/

Raspberry Pie

Raspberry Pie
Write a review
Print
Ingredients
  1. 1 (9”) unbaked pie shell
  2. 1/2 cup Sunnyland Sliced Almonds
  3. 3 egg whites, beaten stiff
  4. 1 Tbsp. lemon juice
  5. 1 tsp. almond extract
  6. 1 cup sugar
  7. 1 (10-oz) pkg. frozen raspberries, thawed
  8. 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.
Notes
  1. Recipe Picture from dole.com
Sunnyland Farms https://www.sunnylandfarms.com/

Pumpkin-Pecan Pie

Pumpkin-Pecan Pie
Write a review
Print
Ingredients
  1. 3 eggs, slightly beaten
  2. 1 cup canned or cooked mashed pumpkin
  3. 1 cup sugar
  4. 1/2 cup dark corn syrup
  5. 1 tsp. vanilla extract
  6. 1/2 tsp. ground cinnamon
  7. 1/4 tsp. salt
  8. 1 (9”) pastry shell, unbaked
  9. 1 cup Sunnyland Small Pecan Pieces
  10. Whipped cream for topping
Instructions
  1. Combine eggs, pumpkin, sugar, corn syrup, vanilla, cinnamon and salt; mix well. Pour into pastry shell. Top with pecan pieces. Bake at 350° for 40 min. or until knife inserted in center comes out clean. Chill. Serve topped with whipped cream. Yield: one 9” pie.
Notes
  1. Recipe Picture from southernfood.about.com
Sunnyland Farms https://www.sunnylandfarms.com/

Pumpkin Spice Cookies With Lemon Icing

Pumpkin Spice Cookies With Lemon Icing
Write a review
Print
Ingredients (main)
  1. 1/2 cup shortening
  2. 1 cup sugar
  3. 2 eggs, beaten
  4. 1 cup pumpkin, canned or fresh cooked
  5. 2 cups flour, sifted
  6. 2 tsp. baking powder
  7. 1 tsp. salt
  8. 2 1/2 tsp. ground cinnamon
  9. 1/2 tsp. ground nutmeg
  10. 1/4 tsp. ground ginger
  11. 1 cup Sunnyland Raisins
  12. 1 cup Sunnyland Small Pecan Pieces
Ingredients (for the lemon icing)
  1. (see instructions below)
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.
Notes
  1. Recipe Picture from recipebridge.com
Sunnyland Farms https://www.sunnylandfarms.com/

Pecan Pie Crust

Pecan Pie Crust
Write a review
Print
Ingredients
  1. 1 cup butter
  2. 2 cups flour
  3. 1 cup Sunnyland Small Pecan Pieces
Instructions
  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.
Notes
  1. Recipe Picture from bakersroyale.com
Sunnyland Farms https://www.sunnylandfarms.com/

Orange Slice Cake

Orange Slice Cake
Write a review
Print
Ingredients
  1. 1 cup butter (softened
  2. 2 cups white sugar
  3. 4 eggs
  4. 1/2 cup buttermilk
  5. 1 tsp baking soda
  6. 3 1/2 cups all-purpose flour
  7. 1 lb Sunnyland Natural Dates (pitted and chopped)
  8. 1 lb orange (slices candy, chopped)
  9. 2 cups Sunnyland Small Pecan Pieces
  10. 1 1/3 cups shredded coconut
  11. 1 cup orange juice
  12. 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.
Notes
  1. Recipe Picture from allrecipes.com
Sunnyland Farms https://www.sunnylandfarms.com/

Oatmeal Pecan Cookies

Oatmeal Pecan Cookies
This recipe needs only one-fourth cup sugar and it makes three dozen cookies.
Write a review
Print
Ingredients
  1. 1/4 cup shortening
  2. 1 cup flour, sifted
  3. 1/2 tsp. cinnamon
  4. 1/2 tsp. salt
  5. 1/2 tsp. baking soda
  6. 1/4 cup sugar
  7. 3 Tbsp. molasses
  8. 2 Tbsp. corn syrup
  9. 1 egg
  10. 1 cup quick-cooking rolled oats
  11. 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.
Notes
  1. Recipe Picture from blogchef.net
Sunnyland Farms https://www.sunnylandfarms.com/