Product: Shelled Walnuts
Tip: To toast walnuts, bake at 350 F until toasted, about 10 minutes.
BOB RECIPE: Hot & Fudgy Brownie Pudding
4 large eggs
2 cups sugar
1/2 cup all-purpose flour
3/4 cup unsweetened cocoa
1/2 pound (2 sticks or 1 cup) butter or margarine, melted and cooled slightly
3/4 cup shelled walnuts
2 teaspoons vanilla
Preheat oven to 325 F.
In a large mixing bowl, beat eggs and sugar until thick and light, 2 minutes. On low speed, mix in flour and cocoa until incorporated. Mix in butter, walnuts and vanilla until well blended. Pour into greased 7 x 11 glass baking dish. Bake for 45 – 55 minutes or until the top is crusty and a knife inserted 1/2 inch from the edge comes out clean. The center will not test clean. Remove to rack and cool slightly.
Pudding may be refrigerated, covered, up to 4 days or frozen. To reheat, bring to room temperature and bake at 325 F for 10 minutes or microwave until warm. Makes 8 -10 servings