Type what you have

Ingredients

• ✓ walnut
• ✓ walnut
• white sugar
• egg yolk
• cardamom
• baking soda
• rose water
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Mix together ground walnuts, sugar, 3 egg yolks, cardamom, baking soda, and rose water in a medium bowl until well blended. Roll teaspoon-sized pieces of dough into balls and place 2 inches apart onto the prepared baking sheets.
3. 3 Whisk together remaining egg yolk and water using a fork. Press a walnut piece into each cookie, then brush with egg yolk glaze.
4. 4 Bake in the preheated oven until golden, about 20 minutes. The cookies will appear soft and undercooked but they will harden considerably when cooled.
5. 5 Remove from the oven and allow to cool on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely.

By The Rebbetzin Chef

Ingredients

• ✓ walnut
• puff pastry sheet
• pecan
• hazelnut
• raisin
• coconut
• white sugar
• milk
• heavy cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
2. 2 Place the pastry sheets in the baking dish and place the dish in the oven. Watch it closely. When the top layer turns crunchy and golden, remove it from the oven. Continue until all the sheets are cooked.
3. 3 Preheat the oven's broiler.
4. 4 In a bowl, combine walnuts, pecans, hazelnuts, raisins, coconut and 1/4 cup sugar. Break cooked pastry into pieces and stir into nut mixture. Spread mixture evenly in 9x13-inch dish.
5. 5 Bring milk and 1/2 cup sugar to a boil in a medium saucepan over medium heat. Pour over nut mixture.
6. 6 Beat the heavy cream with the remaining 1/2 cup sugar until stiff peaks form. Spread evenly over nut mixture in dish.
7. 7 Place dessert under oven broiler until top is golden brown, about 10 minutes. Serve hot.

By NANCY GIRGIS

Ingredients

• ✓ walnut
• milk
• date
• brown sugar
• vegetable oil
• vanilla extract
• all-purpose flour
• baking soda
• cinnamon

Instructions

1. 1 Heat milk in a saucepan until almost boiling and stir in dates; let soak for several hours, refrigerated. For best flavor, refrigerate dates and milk overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease a medium loaf pan.
3. 3 Transfer milk and dates to food processor, add brown sugar, and process into a smooth paste. Mix in vegetable oil and vanilla extract with a few pulses.
4. 4 Whisk flour, baking soda, and cinnamon in a bowl until thoroughly combined. Pulse flour mixture, about 1/4 cup at a time, into the date paste until batter is smooth; do not overmix. Stir walnuts into batter with a fork and transfer to the prepared loaf pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean, about 40 minutes.

By MGPaneer

Ingredients

• ✓ walnut
• pistachio
• cinnamon
• butter
• phyllo dough
• sugar
• water
• honey
• clove
• vanilla extract
• orange flower water

Instructions

1. 1 Place walnuts, pistachios, and cinnamon in bowl of a food processor. Pulse on and off until mixture is chopped but not too fine.
2. 2 Brush bottom of 9-inch round baking pan with melted butter. Place one round of phyllo dough in the pan; add a second round of dough. Drip about 1 tablespoon of melted butter over the top. Add 2 more sheets and drizzle with butter. Add 2 more sheets and drip with butter creating 6 layers for the bottom. (While you work keep the phyllo sheets covered with a damp, nearly dry, cotton towel to keep dough from drying out.)
3. 3 Sprinkle with 1/3 of the nut mixture. Top with a sheet of phyllo and drip with melted butter; repeat with 1 more sheet of filo. Add another 1/3 of the nut mixture.
4. 4 Place another sheet of phyllo on the nuts; drip with butter. Top with another sheet and drip with butter. Add the remaining nut mixture.
5. 5 Top with 2 sheets of phyllo; drip with butter. Add 2 more sheets; drip with butter. Top with the last 2 sheets and drizzle generously with the remaining butter. Cover pan with plastic and refrigerate until completely chilled, about 1 hour.
6. 6 Preheat oven to 350 degrees F (175 degrees C).
7. 7 Cut baklava into about 12 diamond-shaped pieces approximately the same size.
8. 8 Bake in preheated oven until browned and crisp, about an hour.
9. 9 Place sugar, honey, and cloves in a saucepan. Pour in water. Place pan over medium-high heat and whisk to combine. Bring to a boil; remove from heat. Whisk in vanilla and orange blossom water.
10. 10 After baklava has rested 5 minutes, ladle syrup over the top. Cool down to room temperature before serving.

By John Mitzewich

Ingredients

• ✓ walnut
• butter
• sugar
• egg
• vanilla extract
• almond extract
• all-purpose flour
• baking soda
• salt
• honey
• cinnamon

Instructions

1. 1 Cream butter and sugar in a large bowl with an electric mixer until light and fluffy. Beat in egg, vanilla extract, and almond extract. Add flour, baking soda, and salt and beat until well incorporated. Shape dough into a disk, cover in plastic wrap, and refrigerate for 2 hours, or until firm enough to roll.
2. 2 Place walnuts in a food processor and pulse until finely chopped. In a small saucepan, heat honey and cinnamon over medium heat, stirring until honey has liquefied and cinnamon is incorporated. Add walnuts and cook for 1 minute. Remove from heat and let cool.
3. 3 Remove dough from the refrigerator and roll out on a lightly floured surface into a 13x10-inch rectangle. Using a butter knife, spread honey-walnut mixture evenly over the dough to within 1/2-inch from the edges.
4. 4 Starting with the long side, tightly roll the dough, jelly-roll style, to form a log. Cover in plastic wrap and refrigerate until firm, about 1 hour.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone mats.
6. 6 Unwrap dough and cut into 1/4-inch slices. Place slices, cut-side down, 2 inches apart on the prepared baking sheets.
7. 7 Bake in the preheated oven until edges begin to brown, 12 to 15 minutes. Remove baking sheets to a cooling rack and let cookies cool completely.

By Kim's Cooking Now

Ingredients

• ✓ walnut
• cinnamon
• phyllo pastry
• butter
• cream cheese
• white sugar
• all-purpose flour
• egg
• lemon juice
• water
• sugar
• honey
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom and sides of a 9x13-inch pan.
2. 2 Toss walnuts and cinnamon together in a bowl and set aside.
3. 3 Unroll phyllo dough and trim to just slightly larger than the pan so dough will run up the sides. Place 2 sheets of dough in the prepared pan and butter thoroughly. Repeat for a total of 8 sheets layered. Sprinkle about 2 tablespoons of cinnamon-walnut mixture on top. Top with 2 more sheets of dough, butter, cinnamon-walnut mixture; repeat and end with 3 sheets of dough. Butter the top of the baklava.
4. 4 Bake in the preheated oven for 20 minutes. Leave oven on.
5. 5 Meanwhile, combine cream cheese, sugar, and flour in the bowl of an electric mixer. Beat on high power until smooth, about 1 minute. Scrape the bowl. Beat on low speed and add eggs 1 at a time, beating about 15 seconds after each. Scrape bowl. Add lemon juice and beat on high speed until well blended, about 1 minute. Pour mixture over baked baklava crust in the pan while crust is still hot.
6. 6 Bake in the hot oven until set, 20 to 25 minutes. Cool to room temperature, about 1 hour.
7. 7 Cut cooled cheesecake into 12 servings.
8. 8 Combine water and sugar in a saucepan and bring to a boil until melted, about 5 minutes. Add honey and vanilla extract and simmer for 20 minutes. Drizzle hot sauce over the cooled cake, making sure to get in between the slices.
9. 9 Refrigerate uncovered or only lightly covered with aluminum foil; a tight seal will make it soggy.

By Trinity

Ingredients

• ✓ walnut
• bulgur
• chickpea
• white bean
• raisin
• water
• sugar
• apricot
• orange peel
• clove
• sesame seed
• pistachio nut
• currant
• cinnamon

Instructions

1. 1 To make the pudding: Place bulgur, garbanzo beans, white beans, and raisins in 4 separate bowls and add water to cover. Let stand overnight.
2. 2 The next day, combine garbanzo beans and white beans in a saucepan with water to cover. Bring to a boil; reduce heat to low and simmer, covered, until beans are tender, 1 to 1 ½ hours. Drain and set aside.
3. 3 Drain bulgur and transfer to a large saucepan. Add 15 cups water (3 quarts plus 3 cups) and bring to a boil. Reduce heat to low and simmer until tender, about 15 minutes, skimming and discarding any foam that appears.
4. 4 When bulgur has thickened, stir in sugar and bring mixture to a boil. Add cooked beans to bulgur mixture. Stir in drained raisins, apricots, orange peel, and cloves. Reduce heat and simmer until pudding thickens and fruit is tender, about 15 minutes.
5. 5 Pour pudding into individual serving bowls. Garnish with sesame seeds, walnuts, pistachios, currants, and cinnamon. Allow pudding to cool, then serve.

By Asli Ocak

Ingredients

• ✓ walnut
• maple syrup

Instructions

1. 1 Attach a candy thermometer to a large, heavy-bottomed saucepan. Bring maple syrup to a boil in the saucepan over medium-high heat, stirring occasionally, until syrup reaches 235 degrees F (110 degrees C).
2. 2 Remove from heat and cool to 175 degrees F (80 degrees C) without stirring, about 10 minutes.
3. 3 Stir mixture rapidly with a wooden spoon until thick, creamy, and lighter in color, about 5 minutes. Stir in chopped nuts.
4. 4 Pour into molds; allow to cool at room temperature until set.
5. 5 Unmold candy. Store in an airtight container for up to 1 month.

By Islandgirlchef

Ingredients

• ✓ walnut
• butter
• white sugar

Instructions

1. 1 In a medium mixing bowl, combine all ingredients. Press the nut mixture firmly into bottom and sides of a 9 inch pie plate.
2. 2 Bake at 325 degrees F (165 degrees C) for about 10 minutes, or until the edge is golden brown. Cool.

By Stephanie

Ingredients

• ✓ walnut
• egg white
• brown sugar

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
2. 2 Beat the egg whites with an electric mixer until light and frothy; beat in sugar, about 1 tablespoon at a time, until incorporated. Continue beating until the mixture is thick and shiny, 1 to 2 more minutes. Lightly fold in the walnuts. Drop by heaping teaspoonful onto the prepared baking sheet.
3. 3 Bake until dry to the touch, about 40 minutes. Cool thoroughly.

By pdmiles

Ingredients

• ✓ walnut
• milk chocolate chip
• chocolate frosting

Instructions

1. 1 Line one 8x8 inch square pan with foil. Lightly butter the foil.
2. 2 In a small saucepan melt the chocolate chips over low heat, stirring constantly. Remove the melted chocolate from the heat and stir in the frosting and the nuts stirring until smooth. Pour into the prepared pan and refrigerate until firm. Once firm cut in small squares.

By Brenda

Ingredients

• ✓ walnut
• butter
• white sugar
• all-purpose flour
• vanilla extract

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Mix the butter with the nuts and sugar until well combined. Add the flour and the vanilla and mix.
3. 3 Rolling about a tablespoon of dough in your hand, form a half moon or crescent shape.
4. 4 Bake cookies on ungreased cookie sheets at 325 degrees F (165 degrees C) for 15 minutes. Immediately remove from cookie sheets and roll in white sugar.

By JBS BOX

Ingredients

• ✓ walnut
• yellow cake mix
• butter
• cherry pie filling

Instructions

1. 1 Grease a slow cooker.
2. 2 Mix cake mix and melted butter together in a bowl until butter is evenly distributed and mixture is crumbly.
3. 3 Place pie filling in the prepared slow cooker. Sprinkle cake mix-butter mixture evenly over top, then sprinkle with walnuts.
4. 4 Cover and cook on Low for 4 hours or on High for 2 hours.
5. 5 Allow to cool for at least 20 to 30 minutes before serving.

By bradshaw

Ingredients

• ✓ walnut
• all-purpose flour
• baking powder
• sea salt
• brown sugar
• butter
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place the walnuts on a rimmed sheet pan.
2. 2 Toast walnuts in the preheated oven until fragrant, 8 to 10 minutes. Transfer the walnuts to a plate and set aside.
3. 3 Whisk flour, baking powder, and salt together in a medium bowl.
4. 4 Add brown sugar and butter to the bowl of a stand mixer; cream on medium-low speed until combined. Increase speed to medium-high and beat until light and creamy, about 2 minutes. Reduce speed to medium-low and add the eggs, one at a time, mixing well after each addition and using a rubber spatula to scrape the bottom and sides of the bowl as needed.
5. 5 Stop the mixer, add the flour mixture, and mix on low until flour is nearly incorporated. Add walnuts and continue to mix until there aren't any streaks of flour in the cookie dough.
6. 6 Place about 1/2 of the dough in the center of a piece of parchment or waxed paper and use the paper to help you shape the dough into a 2-inch wide log. Roll the log back and forth so the sides are nicely rounded. Repeat with the remaining dough to make a second log. Set the parchment-wrapped logs on a baking sheet and freeze them until hard, about 2 hours.
7. 7 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
8. 8 Unwrap a log and place it on a cutting board. Use a sharp knife to slice the log crosswise into the thinnest possible rounds without having the cookies crumble apart, about 1/8- to 1/16-inch thick. Set the cookies 1 1/2 inches apart on the prepared baking sheet.
9. 9 Bake in the preheated oven until golden around the edges, 10 to 12 minutes. Remove from the oven and cool for 5 minutes before using a spatula to transfer the cookies to a wire rack.

By Zac Posen

Ingredients

• ✓ walnut
• brown sugar
• evaporated milk
• butter
• vanilla extract

Instructions

1. 1 Butter an 8- or 9-inch square baking dish.
2. 2 Stir together brown sugar and evaporated milk in a large, heavy saucepan. Bring to a boil over medium-high heat. Cook until temperature reaches between 234 and 240 degrees F (112 to 116 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
3. 3 Remove from heat and stir in walnuts, butter, and vanilla. Continue to beat with a sturdy spoon until mixture loses its gloss. Pour into the prepared pan. Score into squares with a knife, then set aside until firm, about 5 minutes.
4. 4 Cut into squares. Store in an airtight container in the refrigerator.

By KAYKWILTS

Ingredients

• ✓ walnut
• chocolate pudding mix
• chocolate cake mix
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. 2 In a large saucepan, prepare the pudding according to the instructions on the box. Remove from heat. Mix cake mix into the hot pudding and stir until blended.
3. 3 Pour batter into prepared pan, and sprinkle with the chocolate chips and walnuts. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool before serving.

By Cookiebun

Ingredients

• ✓ walnut
• sweetened condensed milk
• coconut
• strawberry gelatin
• strawberry gelatin

Instructions

1. 1 Mix all ingredients except 3-ounce box of gelatin. Cover mixture and place in the refrigerator overnight. The next day, roll mixture into strawberry shapes.
2. 2 Place 3-ounce box of gelatin on a plate, and roll shaped strawberries in gelatin until coated. Place bits of mint leaves to create stems; secure stems with a piece of toothpick.

By willi

Ingredients

• ✓ walnut
• ✓ walnut
• all-purpose flour
• butter
• cream cheese
• confectioners' sugar
• whipped topping
• instant chocolate pudding mix
• vanilla pudding mix

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). In a medium bowl mix 1/2 cup chopped walnuts, flour and butter until well blended . Press mixture into a 9x13 inch pan. Bake in preheated oven for 15 to 20 minutes, or until lightly browned. Allow to cool.
2. 2 In a medium bowl, beat cream cheese and sugar until smooth. Fold in 1 1/2 cups of the whipped topping. Spread over cooled crust.
3. 3 In a medium bowl, mix chocolate pudding according to directions on package. Spread over cream cheese layer. Prepare vanilla pudding according to directions on package and spread over chocolate layer. Top with remaining whipped topping and sprinkle with 1/2 cup chopped walnuts.

By Kay

Ingredients

• ✓ walnut
• all-purpose flour
• brown sugar
• butter
• apple

Instructions

1. 1 Stir together flour and sugar in a bowl. Cut in cold butter with a pastry blender until the mixture resembles coarse crumbs. Stir in walnuts and apples.
2. 2 To use, sprinkle the mixture evenly over an apple pie, and bake according to recipe directions.

By MsMarilyn

Ingredients

• ✓ walnut
• firm tofu
• brown sugar
• maple syrup
• lemon juice

Instructions

1. 1 Place tofu, brown sugar, walnuts, maple syrup, and lemon juice in a food processor. Process until smooth. Cover and chill to thicken for pie filling, or serve immediately as pudding.

By Allrecipes Member

Ingredients

• ✓ walnut
• butter
• sugar
• brown sugar
• semisweet chocolate chip

Instructions

1. 1 In a heavy saucepan, combine butter, white sugar, and brown sugar. Cook over medium heat, stirring constantly until mixture boils. Boil to brittle stage, 300 degrees F (150 degrees C) without stirring. Remove from heat.
2. 2 Pour nuts and chocolate chips into a 9x13 inch dish. Pour hot mixture over the nuts and chocolate. Let the mixture cool and break it into pieces before serving.

By Ruth Denton

Ingredients

• ✓ walnut
• ✓ walnut
• all-purpose flour
• shortening
• baking soda
• brown sugar
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, cream the shortening, brown sugar and eggs. Stir in the flour and baking soda. Stir in the walnuts. Drop dough by spoonfuls 2 inches apart on cookie sheets.
3. 3 Bake 10 to 12 minutes. Let cool on wire racks.

By Monique

Ingredients

• ✓ walnut
• peanut butter
• white sugar
• egg
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (180 degrees C).
2. 2 In a medium bowl, combine peanut butter, sugar and eggs. Mix well with wooden spoon till smooth and well-blended. Stir in chocolate chips and nuts.
3. 3 Drop by rounded tablespoonfuls on ungreased cookie sheets two inches apart. Bake 10 to 12 minutes or till lightly browned. Cool on cookie sheets for a few minutes than transfer to wire rack. Cool completely. Store in airtight containers up to a week

By Colette

Ingredients

• ✓ walnut
• greek yogurt
• banana
• sugar
• chocolate chip

Instructions

1. 1 Combine Greek yogurt, frozen bananas, and sugar in a blender; blend until smooth.
2. 2 Pour yogurt mixture into an ice cream maker. Freeze according to manufacturer's instructions until yogurt is the texture of soft-serve ice cream, about 15 minutes. Stir in walnuts and chocolate chips.

By COWEN1

Ingredients

• ✓ walnut
• semisweet chocolate chip
• sweetened condensed milk
• vanilla extract
• marshmallow

Instructions

1. 1 Grease an 8x8-inch square pan.
2. 2 Place chocolate chips and sweetened condensed milk into a microwave-safe bowl. Cook on high for 2 to 3 minutes, stirring occasionally, until smooth.
3. 3 Stir in vanilla, then fold in walnuts and marshmallows. Spread evenly into the prepared pan. Chill in the refrigerator until firm before slicing.

By Alaina Schumann

Ingredients

• ✓ walnut
• saltine cracker
• butter
• white sugar
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Melt butter in a saucepan over medium heat. Stir in sugar, and bring to a low boil. Continue boiling, constantly stirring to prevent burning, approximately 3 minutes.
3. 3 Arrange crackers on a cookie sheet in a single layer, and drizzle with sugar mixture. Bake for 5 minutes, or until edges begin to brown.
4. 4 Remove from oven and spread chocolate chips evenly over the top as they melt. Sprinkle with nuts, gently pressing into melted chocolate. Cool until chocolate has hardened and break into pieces. Store in refrigerator until ready to serve.

By Debbie

Ingredients

• ✓ walnut
• confectioners' sugar
• milk
• maple extract
• butter

Instructions

1. 1 Line a baking dish with plastic wrap.
2. 2 Sift the confectioners' sugar into a large, microwave-safe bowl. Add the milk, maple extract, and butter to the bowl, but do not stir.
3. 3 Heat in microwave on full power for 3 minutes.
4. 4 Stir the walnuts into the fudge mixture until the fudge begins to thicken; pour into the lined baking dish. Smooth the top of the fudge with a spatula. Refrigerate until firm, about 15 minutes. Remove the fudge from the pan using the plastic wrap as a handle. Cut into small squares and store in an airtight container.

By redsanurse

Ingredients

• ✓ walnut
• butter
• sugar
• saltine cracker
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a 9x13 inch pan with aluminum foil and grease the foil.
2. 2 In a small saucepan, over medium heat, combine the butter and sugar. Simmer for 3 minutes, stirring occasionally, until sugar is dissolved. Line the prepared pan with the saltine crackers. Pour the hot sugar mixture evenly over the crackers.
3. 3 Bake for 5 minutes in the preheated oven. Remove from the oven and quickly sprinkle the chocolate chips over the sugar layer. Return to the oven for just one minute. Then use a spatula to smooth out the melted chocolate chips. Sprinkle the nuts over the chocolate layer. Refrigerate overnight then remove from the foil and break into small pieces.

By DORISDELI

Ingredients

• ✓ walnut
• ✓ walnut
• chocolate wafer
• butter
• heavy cream
• confectioners' sugar
• vanilla ice cream
• strawberry

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a medium bowl, mix together chocolate wafer crumbs, chopped walnuts, and softened butter until thoroughly combined. Press mixture firmly into bottom and sides of a 9 inch pie pan. Bake in preheated oven for 7 minutes. Refrigerate until well chilled.
3. 3 In a medium bowl, whip together whipping cream and confectioners' sugar until soft peaks form. Spread half of ice cream into bottom of crust. Cover with strawberries, then cover strawberries with remaining ice cream. Spread whipped cream over ice cream, and garnish with walnut halves. Freeze for 2 hours before serving. Allow to stand at room temperature for 10 minutes before slicing.

By DEVINE

Ingredients

• ✓ walnut
• spice cake mix
• egg
• vegetable oil
• raisin

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat cake mix, eggs, and oil together in a bowl to form a thick batter. Fold raisins and walnuts into batter; drop by large spoonfuls onto a baking sheet.
3. 3 Bake in the preheated oven until tops are no longer moist, 9 to 12 minutes.

By maccordeiro