Posts in category Recipes – Nuts

The Painted Table Carrot Cake

The Painted Table Carrot Cake


Yield: 2 10” cake rounds

Cake Ingredients

Bowl 1
3 3/4 cups sugar
4 1/2 cups vegetable oil

Bowl 2
12 eggs, room temperature
3 vanilla beans or 3 Tbls vanilla extract

Bowl 3
6 cups All Purpose Flour
2 Tbls Baking Powder
1 Tbls plus 1 1/2 tsp Baking Soda
2 Tbls ground cinnamon
1/2 tsp whole nutmeg, grated
1/2 tsp ground clove

Bowl 4
6 cups carrots, peeled and grated fine
1 18 ounce can crushed pineapple, drained well
2 1/2 cups walnuts, toasted and chopped

Cake Directions

Bowl 1, whisk sugar and oil together well, set aside.

Bowl 2, cut vanilla beans in half and scrape the beans into eggs, whisk together, add to bowl 1 (sugar and oil) whisk to incorporate. Set aside.

Bowl 3, sift ingredients together, add to bowl 1 and 2 mixture whisking just until incorporated.

Bowl 4, with rubber spatula, fold the grated carrots, crushed pineapple, and chopped walnuts together and fold into bowls 1, 2, and 3 mixture. Do not over mix.

Prepare 2 10” round cake pans by spraying with cooking spray and placing parchment paper to cover bottom of pans.

Pour batter evenly into pans and bake @350 for 40-50 minutes or until toothpick inserted in middle come out clean. Let cool slightly and run a small knife around edges to loosen cake from
pan. Flip cakes out onto a cooling rack. When room temperature, wrap cakes in plastic wrap and refrigerate 4 hours or overnight.

Frosting Ingredients

3 lbs. cream cheese room temperature
6 cups powdered sugar
1 Tbls vanilla extract

Frosting Directions

In mixer with mixing paddle or with hand mixer, mix cream cheese until soft and fluffy. Add powdered sugar and vanilla extract and mix until combined and no lumps.

Honey Dijon Pasta Salad

Honey Dijon Pasta Salad


3 cups cooked pasta, (i.e. fusilli, penne, rotini…)
1/2 cup finely diced red pepper
1/2 cup deseeded cucumber, diced small
3 tbsp Parmesan Cheese, finely grated
1/4 cup toasted pine nuts (optional)

Honey Dijon Salad Dressing

1 lemon, juice and finely grated zest
2 tbsp whole grain Dijon mustard
2 tbsp Olive oil
3 tbsp honey
1/2 tsp dried oregano
salt and pepper to season


Whisk together all the ingredients for the dressing.
Pour over the other ingredients and toss together well.
Chill well.
Keeps a couple of days in the fridge.

By Barry C. Parsons

Raisin Bread Apple Crisp

Raisin Bread Apple Crisp










6 tablespoons melted butter
1/2 cup packed brown sugar
1/2 cup chopped walnuts
4 slices Sun-Maid Raisin Bread
3 large Granny Smith apples peeled and cut in 1/4 inch wedges


Preheat oven to 350 degrees F.

COMBINE butter, brown sugar and walnuts.
TEAR raisin bread into 1/4 to 1/2-inch pieces.
MIX bread with butter mixture.
PLACE apples in a 9-inch square or round baking dish. Pat bread mixture firmly over apples.
BAKE 40 to 45 minutes or until top is golden brown and apples are soft.
Serve warm.