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posted 2015 Jun by Judy Radzwich



1 quart of fresh strawberries, hulled and quartered

¼ cup roasted walnuts, rough chop*

3 tablespoons of all-purpose flour

½ cup of brown sugar

2 tablespoons of shagbark hickory syrup

1 tablespoon of lemon juice


¾ cup all-purpose flour

1/3 cup brown sugar

¼ teaspoon nutmeg

¼ teaspoon salt

6 tablespoons chilled butter, cut into pieces

¼ cup roasted walnuts, finely chop *


Roasting walnuts:

Preheat oven to 350 degrees F.  Place walnut pieces onto an ungreased baking sheet.  Bake 6-8 minutes, watching for change in color of walnuts.  Let cool completely.  Store in a sandwich bag or sealed container.



Preheat oven to 350 degrees F.


For the filling:

Place strawberry pieces into a large bowl.  Drizzle with lemon juice and gently stir.  Add remaining ingredients and fold together.  Spray bottom of 8 x 8 baking dish with cooking spray.  Place ingredients in and smooth evenly.


For the topping:

Mix the flour, brown sugar, nutmeg and salt in a large bowl or pulse in a food processor.  Add the butter into the mixture and blend or pulse, depending on the method you are using.  Mix until it forms a crumb topping.  Stir in the walnuts and sprinkle over the filling.

Bake for 35 to 40 minutes, watch topping to turn brown.  Cool 10 minutes before serving. 


posted 2011 Mar by Steven Huey