Type what you have

Ingredients

• ✓ walnut
• banana
• pineapple
• cashew butter
• water

Instructions

1. 1 Combine bananas, pineapple, cashew butter, and walnuts in a blender. Add water and blend until smooth, adding more water for a thinner smoothie.

By Alli Shircliff

Ingredients

• ✓ walnut
• german chocolate cake mix
• coconut
• confectioners' sugar
• cocoa powder
• cola-flavored carbonated beverage
• butter
• cream cheese

Instructions

1. 1 Prepare cake mix as directed on package.
2. 2 Lightly grease the bottom and sides of one 9 x 13 inch baking pan. Sprinkle coconut and nuts over bottom of pan. Pour cake batter over top.
3. 3 Combine 1/2 cup melted butter or margarine, cream cheese and 2 cups confectioners' sugar. Beat until smooth. Pour (spoon) over cake batter.
4. 4 Bake at 350 degrees F (175 degrees C) for 45 minutes or until a toothpick comes out clean. Let cake cool before frosting.
5. 5 To Make Frosting: Combine cocoa, cola and 1/2 cup margarine in a saucepan. Cook over medium heat until mixture boils, stirring constantly. Remove from heat. Pour mixture over remaining confectioners' sugar. Beat until smooth. Spread icing over cake. (If you like a thicker icing add more confectioners' sugar.

By Bobbi

Ingredients

• ✓ walnut
• cola-flavored carbonated beverage
• cocoa powder
• butter
• confectioners' sugar
• vanilla extract

Instructions

1. 1 Bring to boil butter, cocoa, and cola drink. Remove from heat and stir in confectioners' sugar, chopped nuts, and vanilla. Top cake while hot.

By Robin

Ingredients

• ✓ walnut

Instructions

1. 1 Preheat oven to 350 degrees F. Arrange walnuts on a cookie sheet in a single layer. Bake 8 to 10 minutes, checking frequently.

By California Walnuts

Ingredients

• ✓ walnut
• white sugar
• water

Instructions

1. 1 Lightly grease a baking sheet. In a 1 quart glass measure, combine walnut halves, sugar, and water. Cook in microwave oven on high setting for 8 to 8 1/2 minutes, or until sugar has caramelized. Stir several times during cooking. Pour out onto prepared baking sheet, and separate into pieces. Let cool completely. store in an airtight container.

By Sharon Sisson

Ingredients

• ✓ walnut
• egg white
• sugar

Instructions

1. 1 Beat the egg whites and add the ground walnuts and white sugar. Mix well. Place about 1 teaspoon of filling on each square.

By ewurd

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
• cream cheese
• orange blossom honey

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place walnuts on a baking sheet. Bake until toasted and fragrant, about 10 minutes. Transfer walnuts to a plate to cool. When walnuts are cool, transfer to a resealable plastic bag and crush with a rolling pin.
3. 3 Combine cream cheese, honey, and walnuts in a food processor and pulse until creamy.

By Cute Brunettes

Ingredients

• ✓ walnut
• white sugar
• canola oil
• salt

Instructions

1. 1 Bring a pot of water to a boil, and stir in half the walnuts; reduce heat to medium, and boil for 1 minute. Remove nuts with a slotted spoon, and let drain in a colander set in the sink. Repeat with remaining walnuts. Rinse the walnuts under hot water, and transfer to a mixing bowl. Toss the walnuts with the sugar.
2. 2 In an electric skillet with heat set to 350 degrees F (175 degrees C), heat the canola oil. With a metal slotted spoon, place enough nuts to cover the bottom of the skillet; the oil will sizzle and pop, so be careful to avoid spatters. Gently stir the nuts with the spoon. Fry the walnuts until golden brown, about 5 minutes per batch. Transfer the walnuts in clumps to a baking sheet.
3. 3 Sprinkle the nuts with salt, and let cool. Store in airtight container.

By Sharon Karohl Kang

Ingredients

• ✓ walnut
• chickpea
• salad dressing
• cayenne pepper

Instructions

1. 1 In a blender or food processor, puree walnuts, chickpeas, salad dressing and cayenne pepper together until smooth.
2. 2 Serve with vegetable sticks or pita triangles.

By California Walnuts

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
• green grape
• blue cheese dressing

Instructions

1. 1 Place grapes in a large bowl. Stir in the walnuts. Pour the blue cheese dressing over the grape mixture and stir until everything is evenly coated. Chill until ready to serve.

By Adrienne

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
• date
• coconut
• sesame oil
• salt
• vanilla extract

Instructions

1. 1 Process walnuts, dates, coconut, sesame oil, sea salt, and vanilla extract together in a food processor until combined. Roll date mixture into bite-size balls; refrigerate until firm, about 1 hour.

By Katyadan

Ingredients

• ✓ walnut
• pineapple
• cranberry sauce
• strawberry

Instructions

1. 1 In a large bowl, mix together the pineapple, cranberry sauce, walnuts and strawberries. Cover and chill overnight before serving.

By GWYNN

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
• cranberry
• pomegranate juice
• white sugar

Instructions

1. 1 Place cranberries into a saucepan and pour in pomegranate juice. Cover and bring to a boil until cranberries begin to pop. Reduce heat to medium and stir sugar into cranberry mixture. Cook, mashing often with a spoon or potato masher, until cranberries have broken, about 5 minutes. Cover and reduce heat to low; simmer to fully dissolve sugar, 2 to 3 minutes. Stir walnuts into cranberry sauce before serving. Transfer into a serving dish and chill before serving.

By malimomma

Ingredients

• ✓ walnut
• ✓ walnut
• dinner roll
• brown sugar
• butterscotch pudding mix
• raisin
• white sugar
• cinnamon
• butter

Instructions

1. 1 Grease a 9-inch fluted tube pan (such as Bundt®).
2. 2 Sprinkle 1/4 cup walnuts into the prepared pan. Arrange dinner rolls in the pan.
3. 3 Mix brown sugar and pudding mix in a small bowl; sprinkle evenly over the rolls. Add raisins and 1/2 cup walnuts.
4. 4 Mix white sugar and cinnamon in a small bowl; sprinkle evenly over raisin and walnut layer. Pour melted butter over the entire roll mixture. Cover pan loosely with plastic wrap and a towel; place on a baking sheet. Allow to rise at room temperature for 8 hours to overnight.
5. 5 Preheat oven to 350 degrees F (175 degrees C). Remove towel and plastic wrap from pan, keeping the fluted tube pan on the baking sheet in case ingredients overflow.
6. 6 Bake in the preheated oven until rolls are cooked and browned, about 30 minutes. Place a sheet of aluminum foil over rolls midway through baking if they brown too quickly. Cool in the pan for 5 to 10 minutes before turning onto a plate.

By Rita Spangler

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
• banana
• instant oat
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Mash bananas in a medium bowl. Stir in oats, chocolate chips, and walnuts.
3. 3 Drop dough by rounded teaspoonfuls onto the prepared baking sheet.
4. 4 Bake in the preheated oven for 15 to 20 minutes.

By Steph T

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
• sugar
• vegetable oil
• salt

Instructions

1. 1 Place walnuts in a medium stock pot. Cover with water and boil for 2 minutes. Strain, but do not rinse. Transfer to a bowl and toss with sugar while still hot until well coated.
2. 2 Heat 3 inches of oil in a large saucepan over medium-high heat. When oil appears to shimmer, fry 1 nut to test for heat. Nut should begin to sizzle immediately.
3. 3 Fry 1/3 of the batch of nuts at a time uncovered, 4 to 5 minutes. Toss nuts before each batch and repeat. Using a slotted spoon, transfer each batch to a cookie sheet to cool. Season to taste with salt and break apart when cool.

By Valerie

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
• cranberry
• white sugar
• orange marmalade
• lemon juice

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place cranberries in a small, shallow baking dish. Sprinkle with sugar.
3. 3 Cover cranberries with aluminum foil. Bake in the preheated oven approximately 35 minutes. Remove from heat, sprinkle with walnuts and recover. Continue baking 10 minutes. Remove from heat.
4. 4 Stir marmalade and lemon juice into cranberry mixture. Cool to room temperature. Transfer to sterile containers, cover and chill in the refrigerator at least 3 hours before serving.

By Judy