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Strawberry-Walnut Salad

Great summer salad for lunch or dinner.  Just add cooked chicken for a complete and healthy meal.

Strawberry-Walnut Salad

Strawberry-Walnut Salad

Ingredients

  • 4 c. spinach or romaine, well washed and drained
  • 1 c. celery, thinly sliced
  • 1 c. oranges, sliced
  • 1 c. strawberries, sliced
  • 1/2 c. Gurley’s Walnuts
  • Toss with raspberry vinaigrette dressing (below). Add 2 cups cooked chicken for a delicious main dish salad.
  • Raspberry Vinaigrette Dressing:
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 tsp. Dijon mustard
  • 1 c. olive oil (or canola)
  • 1/4 c. raspberry vinegar

Instructions

  1. Place salt, pepper, mustard and a few drops of oil and blend with whisk until smooth.
  2. Continue adding vinegar and oil gradually, whisking until smooth.
  3. Store in covered jar in refrigerator.
  4. Makes 1 1/2 cups.

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Carrot Cake Cookies

These cookies are super moist and delicious.  The icing makes them special.

Carrot Cake Cookies

Carrot Cake Cookies

Ingredients

  • ¾ cup sugar or honey
  • ¾ cup butter
  • 1 egg, beaten
  • 1 cup carrots, cooked and mashed, cooled
  • 2 cups flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 tsp vanilla
  • ½ cup Gurley’s Flake Coconut
  • ½ cup Gurley’s Walnuts, coarsely chopped
  • Icing:
  • ½ package powdered sugar
  • Zest of 1 orange
  • orange juice
  • ½ cup Gurley’s Walnuts, finely chopped

Instructions

  1. Preheat oven to 375 degrees.
  2. Mix sugar or honey, butter, egg and carrots.
  3. Stir in flour, baking powder, salt and vanilla.
  4. Fold in coconut and walnuts.
  5. Drop by heaping tablespoon onto non-stick cookie sheet.
  6. Bake 12 to 14 minutes.
  7. Icing: Mix powdered sugar, orange peel and just enough orange juice to make icing desired consistency. When cooled, frost cookies and dust with walnuts.

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Erna’s Gourmet Chocolate Cake

This state fair winner is completely from scratch.  Taste the difference of real chocolate cake and homemade icing.  This will become your family’s requested birthday cake.

Erna’s Gourmet Chocolate Cake

Erna’s Gourmet Chocolate Cake

Ingredients

  • 3 squares unsweetened chocolate
  • ½ cup butter
  • 2 ¼ cups brown sugar
  • 3 eggs, beaten
  • 1 ¼ tsp vanilla
  • 2 ¼ cups flour
  • 2 tsp baking soda
  • ½ tsp salt
  • 1 cup sour cream
  • 1 cup boiling water
  • Frosting:
  • 4 squares unsweetened chocolate
  • ½ cup butter
  • 1 pound powdered sugar
  • ½ cup milk
  • 2 tsp vanilla
  • Gurley’s Walnuts, coarsely chopped

Instructions

  1. Preheat oven to 350 degrees.
  2. Melt chocolate in a small bowl in microwave at 50% power, stir often until melted; let cool. Grease and flour 2 cake pans.
  3. In a large mixing bowl beat butter.
  4. Add brown sugar and eggs and beat until light and fluffy.
  5. Add melted chocolate and vanilla.
  6. In a separate bowl, mix together flour, baking soda and salt.
  7. Stir in dry ingredients alternately with sour cream.
  8. Mix in boiling water. Batter will be thin.
  9. Pour into pans and bake for 30-35 minutes.
  10. Let cake cool completely before frosting.
  11. Homemade Frosting:
  12. Melt chocolate and butter in microwave.
  13. In a medium bowl, combine sugar, milk and vanilla.
  14. Add the chocolate mixture.
  15. Put this bowl in a larger bowl of ice and stir until frosting is firm enough to spread.
  16. Garnish with walnuts.

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Cowboy Cookies

Rough and ready cookies are full of delicious chunks.  Every bite is a little different…and good!

Cowboy Cookies

Cowboy Cookies

Ingredients

  • 2 cups flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 tbsp. baking powder
  • 1 cup shortening
  • 1 cup brown sugar
  • 1 cup sugar
  • 3 beaten eggs
  • 1 tsp. vanilla
  • 2 cups oatmeal
  • 6 oz. Gurley’s Semi-Sweet Chocolate Chips
  • 1-2oz. pkg. Gurley’s Golden Recipe walnuts (coarsely chopped)

Instructions

  1. Preheat oven to 350°F.
  2. Mix flour, baking soda, salt and baking soda together and set aside.
  3. Cream shortening and sugars, then add eggs and vanilla.
  4. Add to flour mixture and mix well.
  5. Fold in oatmeal, chocolate chips and walnuts
  6. Drop by heaping tablespoon onto cookie sheet.
  7. Bake for approximately 15 minutes.

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Homemade Granola

Easy to make and on another level over store bought.  Customize it to you and your families tastes.

Homemade Granola

Homemade Granola

Ingredients

  • 10 cups rolled oats
  • 1 cup wheat germ
  • 1 cup ground flax seeds
  • 2 cups flake coconut
  • 2 cups raw sunflower seeds
  • 1 cup sesame seeds
  • 3 cups Gurley's whole almonds, pecans, walnuts or a combination of each
  • 1 ½ cups brown sugar, firmly packed
  • 1 ½ cup water
  • 1 ½ cups vegetable oil
  • ½ cup honey
  • ½ cup molasses
  • 1 ½ teaspoons salt
  • 2 teaspoons cinnamon
  • 3 teaspoons vanilla
  • Raisins or other dried fruits as desired

Instructions

  1. Preheat oven to 300° F.
  2. In a large bowl, combine oats, wheat germ, flax seed, coconut, sunflower seeds, sesame seeds, and nuts. Mix well.
  3. In a large saucepan, combine brown sugar, water, oil, honey, molasses, salt, cinnamon, and vanilla. Heat until sugar is dissolved, but do not boil.
  4. Pour syrup over dry ingredients and stir until well-coated.
  5. Spread evenly on five 9X13 pans.
  6. Bake 20 minutes and stir. Bake another 20 minutes and remove from the oven. (Bake longer for crunchier texture.) Cool.
  7. Add raisins or other dried fruit.
  8. Store in airtight containers in a cool, dry place.

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Hawaiian Supreme Cookies

These cookies have a great nutty-chocolate crunch.  Big chunks of macadamia nuts set them apart.

Hawaiian Supreme Cookies

Hawaiian Supreme Cookies

Ingredients

  • 1 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 tsp. vanilla
  • 2 eggs, beaten
  • 2 1/4 cup unsifted flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 3/4 cup Gurley’s Flake Coconut
  • 1 10oz. pkg. Gurley’s Semi-Sweet Chocolate Chips
  • 1-2oz. pkg. Gurley’s Macadamia Nuts, coarsely chopped

Instructions

  1. Preheat oven to 375F.
  2. Cream together butter, sugars, vanilla and eggs.
  3. In a separate bowl mix together flour, salt and baking soda.
  4. Add this mixture in gradually with creamed mixture.
  5. Fold in coconut, chocolate chips and macadamia nuts.
  6. Drop batter by well-rounded tablespoonful onto ungreased cookie sheet.
  7. Bake 12 to 14 minutes. Be careful not to over bake!

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Apricot Almond Bars (Nebraska State Fair Winner)

State fair winning recipe also makes for a super coffee cake on weekend mornings.

Apricot Almond Bars

Apricot Almond Bars

Ingredients

  • 1 package (16 ounces) pound cake mix
  • 4 eggs
  • 1/2 cup butter, melted
  • 2 teaspoons vanilla extract, divided
  • 1 cup chopped dried apricots
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups confectioners' sugar
  • 1/2 cup apricot preserves
  • 3/4 cup Gurley’s flake coconut
  • 3/4 cup Gurley’s sliced almonds

Instructions

  1. Preheat oven to 350°F.
  2. In a large bowl, combine the cake mix, 2 eggs, butter and 1 teaspoon vanilla; beat until well blended.
  3. Fold in dried apricots.
  4. Spread into a greased 15-in. x 10-in. x 1-in. baking pan; set aside.
  5. In another bowl, beat the cream cheese, confectioners' sugar, preserves and remaining vanilla.
  6. Add remaining eggs; beat on low speed just until combined.
  7. Gently spread over cake batter. Sprinkle with coconut and almonds.
  8. Bake at for 25-30 minutes or until golden brown.
  9. Cool and cut into bars.
  10. Refrigerate leftovers.

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Chippy Dippy Bars (7-Layer Bars)

The simplest no mess recipe for bars everyone will love.  Nothing to clean up except your measuring cups!

Chippy Dippy Bars (7-Layer Bars)

Chippy Dippy Bars (7-Layer Bars)

Ingredients

  • ¼ cup melted butter
  • 1 cup graham cracker crumbs
  • 1 cup Gurley’s Flake Coconut
  • 1 ½ cups Gurley’s Semi-Sweet Chocolate Chips
  • ½ cup Butterscotch Chips
  • ½ cup Gurley’s Chopped Walnuts
  • 1 can sweetened condensed milk

Instructions

  1. Preheat oven to 350°F.
  2. Pour butter into a 9” x 13” pan and tilt to each side so butter covers bottom.
  3. Place ingredients by layer in order shown. Do not stir.
  4. Bake 28 to 32 minutes or until lightly browned.
  5. Let cool and cut into bars.

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Chocolate Almond Torte

Elegant dessert for a special event or someone special

Chocolate Almond Torte

Chocolate Almond Torte

Ingredients

  • 2/3 cup Gurley’s sliced almonds, toasted
  • 1 ¼ cups Gurley’s semi-sweet chocolate chips
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 2 cups heavy whipping cream, whipped
  • Powdered sugar

Instructions

  1. Set aside 2 tablespoons almonds for garnish. Coarsely chop remaining almonds and sprinkle into a greased 9-in. spring-form (cheesecake) pan.
  2. On a stovetop on low heat, melt chocolate chips stirring until smooth. Set aside.
  3. In a large bowl, beat cream cheese and sugar until smooth.
  4. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved.
  5. Pour gelatin and melted chocolate into cream cheese mixture and blend in until smooth.
  6. Fold in whipped whipping cream.
  7. Pour into prepared pan and sprinkle with reserved almonds and a light coating of powdered sugar.
  8. Cover and refrigerate for at least 3 hours.

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CHERRY MASH BARS

Taste better than the candy bar and is quick and easy to clean up

CHERRY MASH BARS

CHERRY MASH BARS

Ingredients

  • 2 cups sugar
  • 2/3 cup milk
  • ½ cup butter
  • 12 marshmallows
  • ¼ tsp salt
  • 1 cup Gurley’s Sweet Cherry Chips
  • 1 tsp vanilla
  • 2 cups Gurley’s Spanish (not Raw) Peanuts, coarsely chopped
  • 2 cups Gurley’s Semi-Sweet Chocolate Chips
  • ¾ cup creamy peanut butter

Instructions

  1. In a 2-quart saucepan, boil sugar, milk, butter, marshmallows and salt for 5 minutes, stirring constantly. Remove from heat.
  2. Stir in Gurley’s Cherry Chips, vanilla and ½ of chopped peanuts.
  3. Spread in an ungreased 9 x 13-inch pan.
  4. In the same saucepan combine the other ½ of chopped peanuts with Gurley’s Semi-Sweet Chocolate Chips and peanut butter.
  5. With heat low, stir constantly until melted and pour evenly over first layer.
  6. Let cool and cut into squares.