Fisher Nuts

Roasted Butternut Squash with Pecan Ginger Glaze

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Servings: 8 servings


    Ingredients

  • 1 cup Fisher® Pecan Halves, divided
  • 1/4 cup granulated sugar
  • 3 tsp. kosher salt, divided
  • 2 tsp. dry ginger
  • 6 lbs. (3 medium) butternut squash, fully peeled, seeded and cut into 1-inch cubes
  • 2 Tbsp. extra virgin olive oil
  • 1/3 cup honey
  • 1/3 cup maple syrup
  • 1 cinnamon stick
  • 1/2 tsp. orange zest
  • 1/4 cup orange juice
  • 1 Tbsp. red wine vinegar
  • 2 Tbsp. grated fresh ginger

    Directions

  • 1. Preheat oven to 400°F. Line 2 rimmed baking sheets with aluminum foil. Spread pecans onto one of the baking sheets. Bake in oven for 5 minutes or until they are lightly toasted and aromatic. Remove nuts from baking sheet and set aside.
  • 2. Combine sugar, 2 teaspoons salt and dry ginger in a large bowl. Add squash pieces and toss to coat evenly. Drizzle with olive oil and stir to combine. Transfer half of mixture to each of the prepared pans, spreading the squash so that the pieces are not touching. Bake for 30 minutes (rotate the pans in the oven after 15 minutes) or until the squash has begun to brown and is tender when pierced with the tip of a knife.
  • 3. Meanwhile, combine honey, maple syrup, cinnamon stick, orange zest and juice, 1 teaspoon salt, vinegar and fresh ginger in a small saucepan. Bring to a boil over medium high heat. Reduce heat to medium and maintain a low boil until the mixture has reduced and become syrupy. Coarsely chop 1/2 cup of the toasted pecans. Add them along with the remaining pecan halves to the honey mixture.
  • 4. To serve, transfer cooked squash to a large bowl and toss with the honey pecan mixture. Serve immediately.
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Black Forest Trifle

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Servings: 15 servings


    Ingredients

    Cake*:
  • 1-1/2 cups brown sugar
  • 3 eggs
  • 1-1/4 cups mayonnaise
  • 3/4 cup cocoa powder
  • 1-1/3 cups boiling water
  • 1 tsp. vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup miniature chocolate chips

  • For the cherries:
  • 12 ounces (about 2-1/2 cups) cherries, fresh or frozen, pitted, halved
  • 1 cup (12 oz.) cherry (or seedless raspberry) jam
  • 2 Tbsp. brandy, optional
  • 1/2 tsp. almond extract

  • For the trifle:
  • 2 cups heavy cream
  • 2 Tbsp. granulated sugar
  • 1/4 tsp. almond extract
  • 1-1/2 cups Fisher® Walnut Halves and Pieces

    Directions

    Cake:
  • 1. Preheat the oven to 350°F. Line the bottoms of 3 9-inch cake pans** with parchment or waxed paper. Spray the insides of the pans with nonstick cooking spray.
  • 2. Whip sugar and eggs on high in an electric mixer fitted with the whisk attachment for 5-8 minutes or until pale yellow and fluffy.
  • 3. Meanwhile, whisk the mayonnaise and cocoa in another large bowl until well blended then whisk in the water and vanilla extract. Add the remaining cake ingredients and whisk until the mixture becomes very thick then finish mixing with a wooden spoon. Fold in the egg mixture in 3 batches. Divide the cake batter evenly among the pans. Bake for 20 to 25 minutes or until a cake tester comes out clean. Cool completely.

  • Cherry Layer:
  • 1. Boil cherries with 1/4 cup water in a medium saucepan for 1 minute. Strain and reserve the liquid. Transfer the cherries to a glass measure; stir in the jam, brandy, almond extract and enough liquid to make 2-1/2 cups; discard remaining juice.

  • To assemble Trifle:
  • 1. Whip the cream, sugar and almond extract to form medium peaks. Place one cake round in the bottom of a 9-inch trifle dish.
  • 2. Spread 1 cup of the cherry mixture over the cake. Spread about 1-1/3 cups whipped cream over cherries and scatter 1/2 cup of walnut pieces onto the top and around the edges. Repeat for second layer. Top with remaining cake round. Remove cherries from remaining cherry mixture and pour liquid over cake. Top with whipped cream, cherries and walnuts.
  • Additional Information

  • *To save time, you can replace the scratch cake with either a chocolate fudge cake mix or a ready-made chocolate loaf cake. For the cake mix, prepare as directed by placing into 3 9-inch circular pans and bake for 15 minutes. For the ready-made cake, cut into 12 slices and layer 4 slices per cake layer as outlined above.
  • **Note: 2 9-inch and 1 8-inch cake pans can also be used. Bake 8-inch layer about 5 minutes longer, if necessary.
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Beef Roast with Walnut, Thyme and Sea Salt Crust

  • Prep Time: 15 minutes
  • Cook Time: 1 hour, 45 minutes
  • Servings: 10 servings


    Ingredients

  • 3/4 cup coarsely chopped Fisher® Chef's Naturals Walnut Halves and Pieces, divided
  • 1/2 stick (2 oz.) unsalted butter, softened
  • 1/4 cup finely grated Parmesan cheese
  • 1 Tbsp. lemon juice
  • 1 Tbsp. coarsely ground black pepper
  • 1 Tbsp. coarse sea salt
  • 6 sprigs fresh thyme, stems removed
  • 3 medium carrots, peeled and cut into 2-inch-long pieces
  • 2 medium yellow onions, peeled and cut into 1/2-inch-thick slices
  • 1 5-lb. beef top round
  • 3 cups beef stock
  • 1 tsp. Dijon mustard
  • 1 Tbsp. red wine vinegar

    Directions

  • 1. Preheat the oven to 325°F.
  • 2. Combine 1/2 cup walnuts, butter, cheese, lemon juice, pepper, salt and thyme in a small bowl until well blended. Place the carrots and onions onto the bottom of a roasting pan. Arrange the beef on a fitted rack in the pan. Spread the walnut mixture all over the top of the roast beef. Refrigerate for 30 minutes or until ready to cook the meat.
  • 3. Place the pan in the center of the oven and cook, for about 1 hour 45 minutes or until a meat thermometer inserted into the thickest part of the meat registers between 135°F and 140°F for medium-rare. Remember that "carry over" cooking (when the roast comes out of the oven and rests) will mean the temperature will increase a few degrees after the roast is removed from the oven. The end slices will be more well-done. If the meat is undercooked, you can always cook it more, but if overcooked, there is no fixing it!
  • 4. Remove the roast beef from the pan and place it on a cutting board to rest for 20 minutes. Remove any excess grease from the roasting pan, pour in the beef stock and bring to a boil over a burner; whisk in the mustard and simmer for a few minutes to blend the flavors. Ladle 1-1/2 cups of the gravy and 1/2 of the onions and carrots into the carafe of a blender and puree until smooth. Whisk the mixture back into the gravy to thicken. Stir in the red wine vinegar and remaining 1/4 cup walnuts. Boil for 1 minute. Serve the roast whole on the platter to carve at the table, or arrange slices of beef on platter.
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Banana Bread

  • Cook Time: 55 to 60 minutes
  • Servings: 1 loaf (14 slices)

    Ingredients

  • 2 cups all-purpose flour
  • 1-1/4 tsp. baking powder
  • 1/2 tsp. ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 3 ripe bananas, peeled and sliced
  • 1 cup Fisher® Chef’s Naturals Chopped Walnuts

    Directions

  • 1. Preheat oven to 350°F. Lightly spray a 9” x 5” loaf pan with no-stick cooking spray; set aside.
  • 2. In medium bowl combine flour, baking powder and cinnamon; set aside.
  • 3. In a large bowl, use an electric mixer to cream butter and sugar. Add eggs and vanilla extract; mix until blended. Add bananas. Gradually add flour mixture to butter mixture; mix well. Stir in chopped walnuts until combined.
  • 4. Spread mixture into prepared pan. Bake 55 to 60 minutes or until toothpick inserted in center is clean when removed. Remove to cooling rack; cool 10 minutes. Gently loosen edges of bread from pan; remove and cool completely. Cut into slices to serve.
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Sausage Walnut Stuffing

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Servings: 12 servings


    Ingredients

  • 1 lb. mild bulk sausage, casings removed
  • 1 cup diced onion
  • 3/4 cup diced celery
  • 1 (12 oz.) package seasoned cubed stuffing
  • 3/4 cup Fisher® Chef’s Naturals Walnut Halves
    and Pieces
  • 2-1/4 cups chicken broth
  • 2 Tbsp. melted butter

    Directions

  • 1. Preheat oven to 350°F. Spray a 9” x 13” baking dish with nonstick cooking spray.
  • 2. Cook sausage, onions and celery in a large skillet over medium-high heat about 10 to 15 minutes or until mixture softens and begins to brown; break up any large pieces of sausage and drain off any excess fat.
  • 3. Place stuffing and walnuts in a large bowl. Add sausage mixture and pour broth and butter over the top and toss to combine. Spoon mixture into baking dish; cover with aluminum foil. Bake for 25 minutes. Remove foil and continue baking for an additional 20 minutes or until top has browned.
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Pecan Pie

  • Cook Time: 55 to 60 minutes
  • Servings: 8 servings


    Ingredients

  • 1 refrigerated pie crust shell
  • 1 cup light corn syrup
  • 3/4 cup granulated sugar
  • 1/3 cup butter or margarine
  • 4 eggs, beaten
  • 1 tsp. vanilla extract
  • 1-1/2 cups Fisher® Chef's Naturals Pecan Halves

    Directions

  • 1. Preheat oven to 325°F.
  • 2. Line 9-inch pie plate with pastry shell; crimp edges as desired.
  • 3. For filling, in medium saucepan combine corn syrup, sugar and butter. Cook over low heat, stirring until sugar dissolves and butter melts. Remove from heat, cool slightly.
  • 4. Add eggs and vanilla; stir well to combine. Stir in pecan halves.
  • 5. Pour filling into pastry shell. Bake 55-60 minutes or until knife inserted near center comes out clean. Remove from oven; cool completely before serving.
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