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Roasted Walnut Butter Filling
1 pound walnuts, chopped
3 Tbsp. butter
4 Tbsp. butter
Spread walnuts on a large baking sheet and roast until lightly browned, about 10-12 minutes. Watch them very carefully. Remove from oven and stir in 3 Tbsp. butter and the salt while the walnuts are hot. Let stand until no longer hot to the touch. Process the walnuts with the 4 Tbsp. butter in a food processor with quick on/off pulses until the nuts are just short of a butter. Use to fill cakes. This comes from Marcel Desaulniers, chef of the Trellis Restaurant in Colonial Williamsburg.