Hope you enjoy this one.:-)
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHOCOLATE WALNUT CREAMS
 Categories: Desserts, Candies
      Yield: 20 servings
 
  2 1/4 c  Sugar
    1/2 c  Light corn syrup
      2 c  Heavy cream, or non-dairy
           Liquid coffee cream
      1 lb Semisweet chocolate,
           Melted (about 3 1/2 cups)
      2 c  Marshmallow creme
      1 c  Water Fondant
      1 t  Vanilla
      2 c  English or black walnuts
 
  This is especially good with black walnuts- giving an old-fashioned
  flavor to the fudge. Combine sugar, corn syrup, and heavy cream and
  cook to 244 degrees F. Remove from heat and add semisweet chocolate,
  marshmallow, Fondant, and vanilla. Beat by hand or in a mixer until
  thick and creamy. Add walnuts. Spread in a 9x13-inch pan. Cut into
  squares when mixture holds its shape. Makes about 80 pieces.
 
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: WALNUTS AND CREAM POUND CAKE
 Categories: Cakes
      Yield: 1 Servings
 
           ---- crust:;--
    1/3 c  Margarine
    1/2 c  Packed brown sugar
      3 tb All-purpose flour
      2 tb Sugar
    1/2 c  Dried coconut
    1/4 c  Black walnuts; finely choppe
           ---- cake:;---
  1 1/2 c  All-purpose flour
  1 1/2 ts Baking powder
    1/2 ts Salt
    1/2 c  Margarine
      3 oz Cream cheese
    3/4 c  Sugar
      2    Large eggs
    1/4 c  Milk
      1 ts Vanilla extract; *see note
 
  Recipe by: Jo Anne Merrill Preparation Time: 1:15 * Substitute 1
  teaspoon pure orange extract or 1 teaspoon pure rum extract for the
  vanilla if preferred.
  
       1. CRUST: Combine in mixing bowl the 1/3 cup margarine,
  softened, 1/2 cup brown sugar, 3 tablespoons flour, 2 tablespoons
  sugar, coconut and walnuts. Blend well. Set aside 1/4 cup of this
  mixture. Press remaining mixture onto sides and bottom of a
  well-greased 9 x 5 x 3-inch loaf pan. Refrigerate while preparing
  cake.
       2. CAKE: Sift 1-1/2 cups flour with baking powder and salt. Set
  aside.
       3. Cream together 1/2 cup butter or margarine and 3 ounces of
  cream cheese. Gradually add 3/4 cup sugar and cream until light and
  fluffy. Add eggs, one at a time, beating well after each. Add half
  the flour mixture; blend well. Use low speed of mixer if using. Blend
  in milk and vanilla extract; blend in remaining flour mixture.
       4. Pour batter into prepared pan that has been refrigerated.
  Sprinkle with reserved crumb mixture. Bake in preheated 325-degree
  oven for 60-70 minutes or until cake is golden brown and springs back
  when lightly touched. Cool 10 minutes in pan; remove and cool
  completely, upside down, on wire rack. Serve this delicious cake as
  is, or use a lemon sauce over.
 
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... Sincerely yours Gigi
--- GEcho/386/JAM/V.34+
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