Black Walnut Pumpkin Muffins

• 1 1/2 cups whole-spelt or whole-wheat flour
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 2 eggs
• 1/2 cup honey
• 1/3 cup melted butter
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/4 cup crushed black walnuts
• 1/4 cup chocolate chips

Whisk the dry ingredients and then add the egg, honey, butter and pumpkin. Mix just enough to combine. Fold in black walnuts and chocolate chips. Bake at 350 degrees for 18–20 minutes.

Black Walnut Cookies

Adapted from an old hickory nut recipe.

• 1 cup shortening or butter
• 1 teaspoon baking soda
• 1 cup brown sugar
• 1/2 teaspoon salt
• 2 eggs
• 1 cup chopped black walnuts
• 3 1/4 cups flour

Cream shortening and sugar. Add eggs and beat well.

Stir in sifted dry ingredients and nuts.

Roll pieces of dough the size of a walnut. Dip top into sugar. Place on an ungreased cookie sheet and flatten with fingers or the bottom of a cup.

Bake at 350 degrees for 10–12 minutes.

Black Walnut Brownies

• 1 box brownie mix
• 1/2 cup coarsely chopped black walnuts

Follow directions on the brownie mix package, adding walnuts to the mix or sprinkle on top before baking.

Coffee & Black Walnut Layer Cake

Adapted from Nigella Lawson’s recipe. Substitute black walnut for English walnuts.

Black Walnut Bacon Sandwich Spread

• 1/4 cup chopped black walnuts
• 1 tablespoon chopped green onion or chives
• 2 strips bacon, cooked
• 1/2 cup mayonnaise or light mayonnaise
• 1 cup finely grated American or Cheddar cheese
• 1/4 teaspoon salt

Crumble bacon and blend all ingredients together thoroughly.  Serve on crackers.

Black Walnut Pesto

• 3/4 cup black walnuts
• Salt and freshly ground black pepper to taste
• 15 fresh basil leaves
• 4 tablespoons olive oil
• 3–4 cloves of garlic (or to taste)
• 1 tablespoon butter
• 1 pound pasta of choice, cooked to package directions

In a food processor, combine black walnuts, basil leaves, and garlic and pulse until well blended to create pesto mixture.

Melt butter in skillet; add pesto mixture and olive oil.

Heat until well blended, then stir in cooked pasta. Salt and pepper to taste. Serve immediately. Makes 4 servings.

Slow Cooker Carmel-Black Walnut Rice Pudding

This recipe won 2nd Best Culinary Application at the 2011 Ozark Empire Fair.

• 3 cups cooked white rice
• 1/2 cup raisins
• 1/4 cup chopped black walnuts
• 1 teaspoon vanilla
• 1 can (14-ounce) sweetened condensed milk
• 1 can (12-ounce) evaporated milk
• 1 tablespoon sugar
• 1 teaspoon ground cinnamon

Spray inside of 2- or 3 1/2-quart slow cooker with cooking spray.

Mix all ingredients except sugar and cinnamon in cooker.

Cover and cook on low heat setting 3 to 4 hours or until liquid is absorbed.

Stir pudding. Sprinkle pudding with sugar and cinnamon. Serve warm.