"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Nut Rolls Recipe

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This recipe for Nut Rolls, by , is from The Conrad Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dorothy Wirfel


Nut paste:

1 1/2 to 2 lbs. ground walnuts
2 cans condensed milk
2 eggs
2 T. butter


6 c. flour
1 lb. Crisco
1 tsp. vanilla
2 tsp. baking powder
pinch salt
1/2 cake yeast
1 c. warm milk
5 eggs
sugar to coat

Have nut paste ready before you make the dough.
Nut paste: Mix all ingredients together and cook over medium-low heat until the paste thickens, stirring constantly. Remove from heat, let it cool before spreading on the dough.
Dough: Mix flour, Crisco, vanilla, baking powder and salt together as you do for pie crust. Melt yeast in warm milk, then add eggs. Add this to all the other ingredients. Work with your hands until it rolls off your hands. Roll dough out thin, spread with nut paste. Cut to desired size. (I cut small rectangles and roll point to point.) Roll, then roll in sugar. Bake at 400 for 15 to 20 minutes on lightly greased cookie sheets.

Personal Notes:
Personal Notes:
My family really likes these. I make them at Christmas and special occasions like weddings. It takes some time, so it helps if someone works with you.




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