Black Walnut Pie
by Shirley Martin

1 - cup white corn syrup
1/3 - cup melted butter
3 - whole eggs
1/8 tsp. salt
1 cup dark brown sugar
1 heaping cup of HEARLAND NUTS 'N MORE Black Walnuts
1/2 to 1 tsp. vanilla
1 - 9" pie shell

Mix ingredients well. Pour into unbaked 9" pie shell.
Bake at 350 degrees for 45 to 55 minutes or until knife comes out clean.

Quick Coffee Cake
by Shirley Martin

Ingredients for Cake:
1 1/2 cup - flour
1 1/2 tsp. - baking power 
6 Tbsp. - white sugar
1/2 tsp. - salt
1/3 cup - shortening or stick butter
1/2 cup - milk
1 - egg
1/2 tps. - vanilla extract 
1/2 - 3/4 cup chopped nuts of your choice

Ingredients for Topping:
2 Tbsp. - melted butter
1/2 cup - brown sugar
2 Tbsp. - all purpose flour
1/2 tsp. - ground cinnamon


  1. Preheat oven to 425 degrees. Grease and flour 9" square pan.
  2. In large bowl, mix together flour, baking powder, sugar and salt. Cut in shortening with a pastry blender to size of small peas. Add nuts.
  3. In separate bowl, beat the egg well, then stir in milk and vanilla. Add this mixture to flour mixture all at once. Stir carefully until just blended (doughy consistency).
  4. Put batter into pan and spread evenly (it's a little sticky). Drizzle top with the melted butter.
  5. In small bowl, mix brown sugar, flour and cinnamon for topping. Sprinkle over top of cake. Bake 15-20 minutes, or until toothpick comes out clean.
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