Fisher Nuts

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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Butternut Squash Soup with Walnut Croutons

  • Prep Time: 16 minutes
  • Cook Time: 25 minutes
  • Servings: 6 servings


    Ingredients - Soup

  • 1 Tbsp. butter
  • 1 small onion, chopped
  • 1 butternut squash about 3 lb., peeled, seeded and cut
    into 1/2- inch dice, or 2 lb. peeled, cubed butternut
    squash (fresh or frozen)
  • 3 Tbsp. brown sugar
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 cup heavy cream
  • Ingredients - Croutons

  • 3 Tbsp. mayonnaise
  • 3 Tbsp. grated Parmesan cheese
  • 1/4 tsp. Italian seasoning
  • 18 slices French bread, 1/4-inch thick
  • 1/2 cup Fisher® Chef’s Naturals Chopped Walnuts

    Directions

  • 1. Soup: Heat butter over medium-high heat in a large saucepan. Add onion and squash. Cook, stirring, until onions are translucent and squash has begun to soften. Reduce heat to medium low and cover, stirring occasionally until squash is very soft, about 15 minutes.
  • 2. Stir in 2½ cups water, sugar, salt and pepper. Transfer soup in batches to a blender and puree until smooth. Return to heat and stir in heavy cream. Keep warm.
  • 3. Croutons: Combine mayonnaise, cheese and seasonings in a small bowl. Spread mayonnaise mixture onto one side of bread pieces. Arrange bread on a cookie sheet and top with walnuts. Broil 1-2 minutes or until nuts begin to brown and mayonnaise mixture begins to bubble. Serve 3 croutons on top of each bowl of soup.

  • Note: Do not allow soup to boil after cream has been added.
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Cranberry Apple Crumble

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Servings: 12 servings


    Ingredients - Topping

  • 3/4 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 tsp. cinnamon
  • 1/2 cup coarsely chopped Fisher® Chef’s Naturals Walnut Halves and Pieces
  • 1/4 cup very soft unsalted butter, cut into 1/2-inch pieces
  • Ingredients - Filling

  • 1 pkg. (16 oz.) frozen cranberries or 1 lb. fresh cranberries
  • 2 lb. apples, peeled, cored, cut into 1/2-inch cubes
  • 1 cup sugar
  • 2 Tbsp. apple juice or cider
  • 1 Tbsp. cornstarch
  • 1/2 cup chopped Fisher® Chef’s Naturals Walnut
    Halves and Pieces

    Directions

  • 1. Topping: Stir together first four ingredients in a bowl. Blend in butter with fingertips until large clumps form. Chill until ready to use.
  • 2. Filling: Preheat oven to 375°F. Butter 13” x 9” x 2” baking dish. Combine cranberries, apples, sugar and apple juice in heavy large skillet. Cook over medium heat, stirring often until juices release. Sprinkle with cornstarch. Boil, stirring occasionally, until cranberries are tender and juices thicken slightly, about 5 minutes. Transfer filling to prepared dish. Sprinkle with topping.
  • 3. Bake about 40 minutes or until the filling bubbles thickly and the topping is a deep golden brown. Let cool 10 minutes before serving.

  • Note: The cranberries in this recipe are very tart. If you prefer a sweeter dessert, increase sugar in the filling to 1-1/4 cups.
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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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Simple Beef Wellington

  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Servings: 6 servings


    Ingredients - Puff Pastry

  • 1 sheet frozen puff pastry, thawed
  • Ingredients - Mushrooms

  • 1 Tbsp. butter
  • 1 lb. mushrooms, finely chopped
  • 1/4 tsp. salt
  • 1/3 cup Fisher® Chef’s Naturals Walnut Halves
    and Pieces
  • 1/2 tsp. dried thyme
  • Ingredients - Steak

  • 6 4-oz. filet mignon steaks
  • 1/8 tsp. salt
  • 1/8 tsp. ground pepper
  • Ingredients - Spinach

  • 1 Tbsp. butter
  • 1 pkg. (9 oz.) baby spinach leaves
  • 1/4 cup finely chopped red bell pepper
  • 1 clove garlic
  • 1/8 tsp. salt

    Directions

  • 1. Puff pastry: Preheat oven to 400°F. Place puff pastry onto a lightly-floured surface and cut into six rectangles. Pierce the top of the pastry repeatedly with a fork then place on baking sheet. Bake 15 minutes or until browned and flaky.
  • 2. Mushrooms: Meanwhile, melt butter in large skillet over medium-high heat. Add mushrooms and sprinkle with salt. Cook until almost all liquid evaporates, stirring often, about 10 minutes. Add walnuts and thyme; set aside.
  • 3. Steaks: Heat large skillet over medium heat until hot. Place steaks in skillet; cook 10 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove to platter, season with salt and pepper. Keep warm.
  • 4. Spinach: Melt butter in large heavy pot over medium heat. Add spinach, bell pepper and garlic and cook, stirring, until spinach wilts, about 3 minutes. Season with salt.
  • 5. Place about 1/4 cup mushroom mixture on plate. Top with steak and about 1/4 cup spinach mixture. Lean puff pastry onto edge of steak to serve.
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