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| WALNUT
| Wheat | Plum
| Peach | Nectarine
| Apricot |
WALNUT RECIPES: | Low-fat
Chocolate Chip Cookies | Nocino |
| Low-fat Chocolate Chip
Cookies
Print Recipe
1 cup sugar plum puree (click
here for info)
3/4 cup granulated sugar
3/4 cup packed brown sugar
3 large egg whites
1 tsp. baking soda
1 tsp. salt
2 cups semisweet chocolate pieces
2 cups chopped Mount Lassen Farms walnuts
Directions
Preheat the oven to 375 degrees.
Mix the plum puree, sugars, egg whites and vanilla together in a large bowl.
Mix the flour, baking soda and salt in a small bowl. Add the ingredients from the small bowl to the ingredient of the
large bowl; mix completely. Add the chocolate pieces and the walnuts,
then mix well. Place tablespoons of the mixture on the cookie sheets and
cook for 10 minutes or until slightly golden or lightly brown around edges.
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NOCINO
Information
Nocino is a traditional home-made Italian walnut cordial that has been
said to aid in digestion after a heavy meal. This liqueur is popular
in Tuscany, but it originated in Modena. The walnuts are picked in
June when they are still green and far from mature (traditionally picked
on the Festival Day of St. John on June 24th). The green walnuts
with the hulls on (rich in essential oils, vitamins, and active
ingredients) are cut into pieces and aged in alcohol, sugar, water, and
spices. There are many variations of the traditional Nocino
recipe. It is an excellent after-dinner drink, and a great summer
refreshment served chilled or poured over ice-cream. If you are
having trouble finding 190 proof, our customers have mentioned that the
highest proof of Vodka you can find is suitable.
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NOCINO
(Liqueur)
Print Recipe
1.5 quarts grain alcohol (190 proof or 95%)
30 green Mount Lassen Farms Chandler walnuts
(Note: green walnuts are harvested in June)
1 stick cinnamon
10 whole cloves
20 whole coffee beans
1 teaspoon crushed nutmeg
3 cups sugar
750 ml. dry red wine
Wash walnuts and quarter, husks and all. Wear rubber gloves to avoid stain.
Place nuts in large glass jar and cover with alcohol.
Stir every day or so for 40 days.
On day 40 add all the spices and coffee beans.
Stir every day or so for 20 more days.
On day 60 strain through a coffee filter into large container. Set aside.
Put sugar and wine into a pot and bring to a boil, simmer for about 30 minutes to make a light syrup. Let cool.
Mix syrup and the alcohol that was strained previously. Bottle and put away for at least 2 months before serving.
It gets better with age. Enjoy after meals.
Submitted by one of our customers
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