Syrian Roasted Red Pepper Dip

aka Muhammara

2 roasted red peppers (jarred is fine)
75g/2½oz walnuts
75g/2½oz white breadcrumbs
1 tbsp tahini
1 tbsp pomegranate molasses
4 tbsp extra virgin olive oil
fresh mint leaves, to garnish
salt and freshly ground black pepper

  1. Blend the red peppers in a food-processor until smooth and put in a large bowl.

  2. Blend most of the walnuts until you have fine crumbs and add to the pepper purée. Mix in the breadcrumbs and season well.

  3. Stir in the tahini and pomegranate molasses and loosen with olive oil and a splash of water, if necessary.

  4. Arrange in a serving dish and garnish with fresh mint and the remaining walnuts

Nut Bread

2.5 c flour

3 tsp baking powder

1/4 tsp salt

1/2 c sugar

1 egg

1 c milk

3/4 c walnut meat, chopped fine


Beat egg and sugar.

Add milk and salt.

Sift baking powder into dry flour. Add to wet ingredients.

Add nuts last, covering with a little flour to prevent falling.

Bake in moderate oven (350F) for one hour.

Pumpkin Maple Bundt Cake with Chocolate Ganache

Have a few ingredients on hand, will intuit the recipe based on a few other blogs:

My recipe below, proportions loosely  based on epicurious recipe above.


3.5 c all purpose flour
1.5 tsp baking powder
0.25 tsp baking soda
0.75 tsp salt
1 c oil
5 eggs
1/2 bottle (15.5 oz) E.D. Smith Pumpkin Maple Butter Spread (from Costco)(I don’t see the product on their website, they must have it as seasonal for Thanksgiving and Christmas)
grated orange peel (optional)


1. Preheat oven to 350 F.

2. Oil and flour bundt cake pan (I’m using Nordicware).

3. Mix egg and oil. Do not overmix.

4. Mix flour, baking powder, baking soda, and salt in second bowl.

5. Add flour mixture to egg mixture.

6. Add the E.D. Smith Pumpkin Maple Butter Spread to the egg mixture.

7. Add the grated orange peel.

8. Pour mixture into bundt pan.

9. Bake for 60-75 min. Top will crack. Insert cake tester (I use an ice pick) to check that the cake is done.

10. Let cake cool in pan for 20-25 min.

11. Insert spatula VERY CAREFULLY around edges of bundt pan. Take a DEEP breath. Take another one. With no fear (HA!) solidly whack your bundt pan onto a rack. Cross your fingers that it comes out in one piece.

12. When cake is cool, dribble top with chocolate ganache (I had some left over, just melted it and liquefied it (by adding a little milk to it) to use it up).

13. ENJOY!

NOTE: This is DELICIOUS! I had doubts about the pumpkin maple butter spread. Seriously, I had no idea what to do with the stuff or how this recipe would turn out. This recipe is PERFECT! Yum yum yum yum yum.

Walnut Pesto

Walnut Pesto
Makes 2 cups

2 c fresh basil
1 tsp minced garlic
3/4 c walnut halves
1/2 – 3/4 c parmesan cheese
2/3 c olive oil
salt and pepper to taste
1 tsp vinegar (optional)
1 tsp lemon juice (optional)

Combine garlic and basil in food processor.
Blend to paste scraping down sides.
Add walnuts and cheese, combine until smooth.
Add oil until smooth and creamy.
Salt and pepper to taste.
Add optional vinegar or lemon juice.
Serve with pasta, fresh sliced tomato, or fish.

Walnut Bread

From James Beard, Beard on Bread

I make the whole recipe, and freeze the dough I don’t need after the first rise.
To use again, defrost, mix in onion and walnut, and bake as directed.

This is an AMAZING recipe, you’ll eat all of it for sure.

Makes 4 small loaves.


5 c all purpose flour
1 tbsp salt
2 tbsp sugar
2 packages yeast
2 c warm milk
1 stick melted and cooled butter OR 1/2 c walnut oil
1/2 c chopped walnuts
3/4 c finely chopped onion


1. Mix flour, sugar, and salt.

2. Add yeast. Mix.

3. Add butter. Mix.

4. Add warm milk. Mix for 10 min on high speed in mixer.

5. Let rise 2 hrs.

6. Freeze unneeded dough in plastic yogurt containers (the big ones).

7. Punch down dough. Add onion and walnut.

8. Shape dough into rounds. Let rise on greased baking tray for 45 min.

9. Bake 400 degrees for 45 min.

10. Enjoy!