A recipe from “To Win New Cooking Fame – Just Add Waluts” published by Diamond Brand Walnuts in 1937
To serve 2 or 3, make half this recipe. A delightful variation is to leave the walnut kernels out of the batter, and sprinkle a teaspoonful on each section of the waffle after pouring into the iron. The walnuts become deliciously crisp and “toasty.”
A brownie recipe found in “Hershey’s Make It Chocolate!” published by Hershey in 1987
Mint is I guess something one either love or hate. I have friends who can’t stand it, but for my part I love it in any form. Nothing beat a good book and a steaming cup of mint tea in the evening particulary when combined with a few thin After Eight mint wafers. A couple of these brownies would do nicely too – Ted
A healthy lunch recipe found in “Rethink School Lunch – Cooking With California Food” an E-book published by Center for Ecoliteracy
Snow peas, which add a sweet crunch to this recipe, were an early spring crop in ancient China, harvested when snow was still on the ground, hence their name. Napa cabbage has a sweet, mild taste and can be used raw in salads, as it is here. Toasting the walnuts first will bring out their flavor.
In every issue of BBC History Magazine, picture editor Sam Nott brings you a recipe from the past. In this article, Sam recreates a healthy snack thought to have been enjoyed in Egypt around 3,500 years ago.
Sam Not writes: If you, like me, have a sweet tooth but are trying to be healthier then try tiger nut balls.
I found lots of references to this being one of the first Egyptian recipes that we know of, found written on an ancient ostraca (inscribed broken pottery) dating back to 1600 BC. Although I haven’t found a definitive source for this (or why tiger nut balls don’t contain tiger nuts!) they sounded too delicious to pass over. As your average ancient Egyptian seems to have had a very sweet tooth and often added dates and honey to desserts, I like to think that this is a sweet that would have been made thousands of years ago.
Stephanie Ann Farra who runs ‘World Turn’d Upside Down‘ writes: For this challenge, I decided to make the nut cake with pink icing and walnuts from Anne of Avonlea. It was a hard decision, I was considering making something from Les Miserables or Wuthering Heights as they were both books where food played a major role in the plot. But I Love the Anne of Green Gables series and wanted to make this cake a few years back but hadn’t gotten around to it.