Type what you have

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
• butter
• white sugar
• maple flavoring
• all-purpose flour
• active dry yeast
• sugar
• salt
• sour cream
• butter
• water
• egg

Instructions

1. 1 Place walnuts in a food processor. Process until roughly ground.
2. 2 Melt 3/4 cup butter in a skillet over medium heat. Stir in 1/2 cup sugar until dissolved, about 1 minute. Remove from heat. Add ground walnuts and maple flavoring; stir to combine.
3. 3 Mix 2 cups flour, yeast, 3 tablespoons sugar, and salt together in a bowl.
4. 4 Combine sour cream, 1 cup butter, and water in a saucepan over low heat. Warm until melted, about 2 minutes; do not boil. Remove from heat; let stand until cool enough to dip a finger in, about 3 minutes.
5. 5 Add sour cream mixture to the flour mixture slowly. Beat with an electric mixer on medium speed for 2 minutes, scraping the bowl as you go. Add eggs and 1 additional cup flour; stir briefly to combine. Beat on high speed for 2 minutes more. Stir in remaining flour 1 cup at a time until a soft dough forms.
6. 6 Turn dough out onto a floured surface; knead several times and roll into a ball. Let rise for 10 minutes. Grease 2 jelly roll pans.
7. 7 Divide dough into 4 pieces; roll each out to a 14x12-inch rectangle. Spread 1/4 of the filling over each rectangle, leaving a 1-inch space around all edges. Roll each up lengthwise, jelly-roll fashion; pinch seams closed. Place, seams down, on the prepared pans. Cover with a damp cloth; let rise in a warm place for 1 hour.
8. 8 Preheat oven to 350 degrees F (175 degrees C).
9. 9 Bake in the preheated oven until golden, about 35 minutes. Place rolls on a rack to cool completely, 2 to 3 hours.

By Brigid Hegarty

Ingredients

• ✓ walnut
• beet
• mayonnaise
• prune
• garlic
• salt

Instructions

1. 1 Place the beets into a saucepan and fill with just enough water to cover. Bring to a boil, then simmer over medium heat until tender enough to pierce with a fork, about 20 minutes. Drain and rub off peels. Run under cold water until cool enough to handle, then grate using the largest setting. Place in a serving bowl.
2. 2 Stir the walnuts, prunes and garlic into the beets, then mix in the mayonnaise and season to taste with salt.

By Irene

Ingredients

• ✓ walnut
• whole wheat berry
• salt
• confectioners' sugar
• almond
• heavy cream

Instructions

1. 1 Make the pudding: Place wheat berries in a 3-quart saucepan; add boiling water to cover by 2 inches. Bring to a rolling boil. Let boil for 15 seconds, then drain and discard the water. Repeat five times: add boiling water, bring to a boil, boil for 15 seconds, drain.
2. 2 Cover wheat berries again by 2 inches with boiling water. Stir in salt and bring to a boil. Boil for 15 seconds, then remove from the heat without draining. Place the pan on a folded blanket, cover, and wrap with towels or blankets. Let sit at room temperature for 8 hours or overnight.
3. 3 The next day, drain any water that hasn't been absorbed. Grind wheat berries thoroughly in a food processor. (If you use a blender, work in very small batches.) Transfer ground wheat to a bowl and clean the food processor.
4. 4 Grind walnuts in the food processor until fine. Add confectioners' sugar and process until mixture resembles fine meal. Add ground wheat and pulse until well combined.
5. 5 Spoon pudding into a glass trifle bowl or serving dish. Stick slivered almonds into pudding to resemble a porcupine.
6. 6 Make the topping: Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form.
7. 7 Serve pudding in 2-tablespoon portions in small decorative bowls or custard cups. Top each serving with whipped cream.

By Vesna

Ingredients

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

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Cream butter and vanilla together in a medium bowl with an electric mixer until smooth, 2 to 3 minutes.
4. 4 Whisk flour and 6 tablespoons powdered sugar together in separate bowl. Add to the butter mixture and stir until just blended. Add walnuts and mix until incorporated; mixture may be crumbly.
5. 5 Take small scoops of dough and roll between your hands into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets.
6. 6 Bake in the preheated oven until edges are just turning golden, about 12 minutes.
7. 7 Remove from the oven and transfer to a wire rack to cool for 15 minutes.
8. 8 Place remaining 1/3 cup powdered sugar in a small bowl. Roll cooled cookies in the powdered sugar once or twice.
9. 9 Enjoy!

By THEAUNT708

Ingredients

• ✓ walnut
• butter
• cream cheese
• all-purpose flour
• sugar
• milk

Instructions

1. 1 Beat butter and cream cheese in the bowl of a stand mixer until pale yellow and creamy. Gradually add 2 cups flour to butter mixture until the dough is too thick for the mixer. Stir remaining 2 cups flour into the butter mixture by hand and knead until dough falls off hands easily. Roll dough into a ball, place in bowl, cover with plastic wrap, and chill in the refrigerator for 8 hours or overnight.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Stir walnuts and sugar together in a bowl. Pour milk into walnut mixture and stir to form a paste.
4. 4 Turn dough onto a floured work surface and roll to desired thickness. Cut dough into 2-inch squares. Place about 1 teaspoon walnut filling in the center of each square. Roll the dough from 1 corner to the other corner around the walnut filling and transfer to a baking sheet.
5. 5 Bake in the preheated oven until light brown, 10 to 15 minutes.

By Rach

Ingredients

• ✓ walnut
• date
• all-purpose flour
• sugar
• baking powder
• egg yolk
• egg white

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a 10-inch tube pan.
2. 2 Combine dates, walnuts, flour, sugar, and baking powder in a large bowl. Stir in egg yolks until combined.
3. 3 Beat egg whites in a clean, large glass or metal mixing bowl until stiff peaks form. Fold whites into date mixture until no streaks remain. Spoon into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

By Allrecipes Member

Ingredients

• ✓ walnut
• olive oil
• onion
• mushroom
• chicken broth
• orzo pasta
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place walnuts on a baking sheet. Bake for 8 to 10 minutes in the preheated oven, or until they release their aroma. Stir once or twice for even toasting.
2. 2 Heat oil in a large heavy saucepan over medium-high heat. Saute onion and mushrooms until tender and golden brown.
3. 3 Pour in broth, and bring to a boil. Stir in orzo, reduce heat to low, and cover. Simmer until orzo is tender and liquid is absorbed, about 15 minutes. If after 15 minutes there is still liquid, remove cover, and cook until liquid is gone. Remove from heat, and stir in walnuts. Season with salt and pepper to taste.

By Amanda Dattilio

Ingredients

• ✓ walnut
• egg
• honey
• all-purpose flour
• baking soda
• sour cream
• sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Set out five 9x13-inch sheets of parchment paper.
2. 2 Make the cake: Mix eggs, honey, flour, and baking soda together in a large bowl. Spoon 1/5 of the batter (3 to 4 tablespoons) onto each sheet of parchment paper. Spread the batter as thin as possible using a wide spatula. Carefully place one sheet of batter onto a rimmed baking sheet.
3. 3 Bake in the preheated oven until golden brown, about 2 to 3 minutes. Lift the parchment and remove the baked cake layer from the baking sheet; prick the cake with a fork to enhance filling absorbency. Repeat to bake the remaining four cake layers.
4. 4 Make the filling: Stir sour cream and sugar together in a small bowl. Invert one cake layer into a 9x13-inch baking dish; carefully remove the parchment paper. Spread 1/5 of the sour cream mixture onto the cake, then sprinkle with 1/5 of the walnuts. Repeat the process with the remaining four layers, sour cream, and walnuts. Cover and refrigerate, 8 hours to overnight. Trim off any ragged edges before serving.

By Sandra

Ingredients

• ✓ walnut
• butter
• white sugar
• dark corn syrup
• egg
• all-purpose flour
• fruit jam

Instructions

1. 1 In a medium bowl, cream together the butter and sugar. Stir in the corn syrup and egg yolk. Gradually stir in the flour until fully incorporated. Cover and chill for at least 1/2 hour.
2. 2 Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.
3. 3 Roll dough into 1 inch balls, dip them in the egg white, then roll them in the nuts. Place cookies on the prepared cookie sheet 2 inches apart. Using your finger, make an indention in the center of each cookie.
4. 4 Bake for 20 to 25 minutes in the preheated oven, or until golden. Fill each indention with a small amount of jam while cookies are still warm. Allow cookies to cool on the baking sheets.

By Carol Gutt

Ingredients

• ✓ walnut
• butter
• sugar
• all-purpose flour
• cinnamon
• egg
• water

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Set out two rimmed baking sheets.
2. 2 Beat butter and sugar with an electric mixer in a mixing bowl until light and fluffy. Mix in egg yolk until thoroughly combined and creamy. Add flour and cinnamon and mix until dough is well combined.
3. 3 Spread 2/3 of the dough over one baking sheet; spread remaining dough over half of the second baking sheet. Press down on dough with your fingers, then score with a fork.
4. 4 Whisk egg white and water together in a small bowl; brush lightly over dough. Sprinkle walnuts over top.
5. 5 Bake in the preheated oven for 30 minutes.
6. 6 Remove from the oven and immediately cut into 24 squares or rectangles. Let cool completely on the baking sheets, then remove and separate cookies.

By ROBIN JOYE

Ingredients

• ✓ walnut
• date
• margarine
• water
• baking soda
• self-rising flour
• brown sugar
• egg

Instructions

1. 1 Place dates and margarine in a bowl with boiling water and baking soda. Gently mix with a wooden spoon until margarine has melted and dates are plumped up. Let cool to room temperature, at least 30 minutes.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Line a 2-pound loaf pan with parchment paper.
3. 3 Combine flour, brown sugar, and walnuts in a separate bowl. Add to bowl with the date mixture. Mix well with a wooden spoon. Add egg and mix in. Spoon mixture into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Let cool on a wire rack.

By wakeylass

Ingredients

• ✓ walnut
• butter
• all-purpose flour
• baking soda
• mincemeat pie filling
• candied mixed fruit
• sweetened condensed milk
• egg

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Butter two 9x4-inch pans, then line them with parchment paper. Butter the parchment paper.
2. 2 Sift flour with baking soda into a medium bowl.
3. 3 In a large bowl, combine mincemeat, fruit, condensed milk, nuts, and beaten eggs. Fold in flour mixture until well combined. Pour into the prepared pans.
4. 4 Bake in the preheated oven until the centers spring back and the tops are golden brown, about 2 hours. Allow to cool in the pans. Turn cakes out onto a wire rack; remove parchment paper.

By Linda C

Ingredients

• ✓ walnut
• egg
• white sugar
• corn syrup
• vanilla extract
• salt
• butter
• pie crust

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C).
2. 2 Whisk eggs in a large bowl. Mix in sugar, corn syrup, vanilla, and salt. Whisk in melted butter, then stir in walnuts. Pour filling into deep-dish pie crust.
3. 3 Bake in the preheated oven for 10 minutes. Reduce the heat to 300 degrees F (150 degrees C) and continue baking until set in the center, 35 to 45 minutes.
4. 4 Cool completely on a wire rack before slicing; the pie will firm up as it cools.

By Vivian

Ingredients

• ✓ walnut
• butter
• cream cheese
• all-purpose flour
• honey
• egg
• poppyseed filling
• egg white
• confectioners' sugar

Instructions

1. 1 Combine butter and cream cheese in a large bowl until well blended. I like to use my hands, but you can also use a wooden spoon. Mix in flour, 1 cup at a time. As dough becomes stiff, turn out onto the counter; knead in flour until no longer sticky. Continue to knead dough for 5 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Pulse walnuts in the bowl of a food processor to a fine consistency. Pulse in honey and egg. Set aside.
4. 4 Transfer dough to a well-floured surface; roll out to 1/4-inch thick. Cut dough into 3x3-inch squares. Place 1 teaspoon filling in center of each square. Use walnut for some and poppyseed for the rest. Roll squares up and seal the edges. These can also be formed into triangles. Place cookies 2 inches apart onto ungreased cookie sheets. Brush with egg white.
5. 5 Bake in the preheated oven until lightly browned, 15 to 17 minutes. When cool, dust with confectioners' sugar.

By TRISH1452

Ingredients

• ✓ walnut
• rolled oat
• milk
• plain yogurt
• green apple
• banana
• raisin
• almond
• brown sugar
• honey
• orange juice

Instructions

1. 1 Combine oats, milk, yogurt, apple, banana, raisins, walnuts, almonds, brown sugar, honey, and orange juice in a bowl. Chill in the refrigerator to thicken, at least 1 hour.

By Palpatine66

Ingredients

• ✓ walnut
• all-purpose flour
• baking powder
• clove
• cinnamon
• nutmeg
• orange zest
• egg
• white sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Sift together flour, baking powder, cloves, cinnamon, and nutmeg. Stir in the orange rind and nuts.
3. 3 In a medium size bowl, beat eggs and sugar until thick. Blend in flour mixture to make a smooth dough.
4. 4 Roll dough into 1 inch balls, place onto ungreased baking sheets and bake in the preheated oven for 15 minutes, until light brown.

By Kathy Plew

Ingredients

• ✓ walnut
• all-purpose flour
• butter
• cream cheese
• sour cream
• salt
• raisin
• white sugar
• cinnamon

Instructions

1. 1 Place butter, cream cheese, sour cream, flour, and salt in a food processor; pulse until crumbly.
2. 2 Shape and press crumbly dough mixture into four equal disks. Wrap each pastry disk; chill in the refrigerator for 1 hour or up to 2 days.
3. 3 Combine walnuts, raisins, sugar, and cinnamon in a bowl.
4. 4 Roll each pastry disk into a 9-inch round keeping other disks chilled until ready to roll them. Sprinkle round with walnut-raisin mixture; press lightly into dough. Cut each round into 12 wedges with a chefs knife or pizza cutter. Roll wedges from wide to narrow, you will end up with point on outside of cookie. Place on ungreased baking sheets and chill rugelach for 20 minutes before baking.
5. 5 Preheat the oven to 350 degrees F (180 degrees C).
6. 6 After rugelach are chilled, bake in the preheated oven on center rack until lightly golden, about 22 to 25 minutes; cool on wire racks.

By Jackie

Ingredients

• ✓ walnut
• water
• egg
• butter
• white sugar
• honey
• egg white
• raisin
• milk
• poppy seed
• butter
• all-purpose flour
• salt
• egg yolk
• egg
• lemon zest
• white sugar
• sugar
• active dry yeast
• milk

Instructions

1. 1 Combine warm milk, yeast, and 1 teaspoon sugar in a large bowl; stir well. Let stand until yeast softens and begins to form a bubbly foam, about 5 minutes.
2. 2 Stir 1/2 cup sugar and lemon zest into the yeast mixture. Whisk in 2 eggs and egg yolks, 1 at time, mixing well after each addition. Add salt. Stir in flour gradually. Add melted butter and blend well. Knead dough until glossy and elastic, about 10 minutes. Form into a ball and place in a large, lightly-oiled bowl and turn to coat. Cover with a clean towel and let rise in a warm place until doubled in volume, about 1 hour.
3. 3 Place poppy seeds in a small pot and cover with 1 cup milk or more as needed. Bring to a simmer over medium heat. Remove from heat and let sit, 15 to 20 minutes. Drain milk. Pulse poppy seeds in a food processor, or leave them as is. Add raisins, egg whites, honey, 1/4 cup sugar, walnuts, and 3 1/2 tablespoons butter to poppy seeds and stir to combine for the filling.
4. 4 Punch down dough, turn out onto a lightly floured surface, and knead briefly. Divide dough in half and roll one portion into a 10-inch sheet. Cover with 1/2 the filling, leaving a 1/4- to 1/2-inch edge. Roll up into a log. Repeat with the second half.
5. 5 Arrange both rolls onto a greased baking sheet. Cover with a kitchen towel and let rise until doubled in volume, about 30 minutes more.
6. 6 Preheat oven to 350 degrees F (175 degrees C).
7. 7 Whisk remaining egg with 1 tablespoon water; brush mixture over tops of rolls.
8. 8 Bake rolls in the preheated oven until golden, 20 to 25 minutes.

By Allrecipes Member

Ingredients

• ✓ walnut
• apple
• lemon
• cinnamon
• white sugar
• butter
• egg
• all-purpose flour
• apricot jam
• cognac

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a small cookie sheet.
2. 2 Mix apple slices with lemon juice in a bowl. Stir lemon zest, walnuts, and cinnamon together in a separate bowl.
3. 3 Mix sugar and butter together in another bowl. Mix in egg, followed by flour until a dough forms.
4. 4 Spread dough over the prepared cookie sheet with your hands. It will be thin. Sprinkle walnut mixture evenly over the dough and press it in with your hands. Arrange the apple slices over top.
5. 5 Bake in the preheated oven for 30 minutes.
6. 6 While the tart is baking, heat the apricot jam in microwave or stovetop until it reaches a liquid consistency, about 1 minute.
7. 7 Remove the tart from the oven and brush it with warmed jam. Return to the oven and bake until golden and set, 15 to 20 more minutes.
8. 8 To serve, pour cognac into a ladle, carefully light with a match, and pour over the whole tart. The alcohol will burn off.

By Natalia

Ingredients

• ✓ walnut
• cooking spray
• yellow cake mix
• vanilla pudding mix
• irish whiskey
• milk
• vegetable oil
• egg
• butter
• brown sugar
• water

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease six mini loaf pans with cooking spray.
2. 2 Combine cake mix, pudding mix, and 1/2 cup walnuts in a large bowl.
3. 3 Whisk 1/2 cup Irish whiskey, milk, and oil together in a separate bowl. Whisk in eggs. Pour over cake mixture and stir until blended. Divide batter among the prepared loaf pans.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool for 5 minutes.
5. 5 While the loaves are cooling, melt butter in a small saucepan over medium heat. Whisk in brown sugar. Add remaining 1/2 cup walnuts, 1 tablespoon of the remaining 1/2 cup whiskey, and water. Cook over medium heat, whisking constantly, until smooth, 3 to 5 minutes. Remove from heat and whisk in all remaining whiskey.
6. 6 Remove cakes from the pans and invert onto a wire rack set over a baking sheet. Use a toothpick to poke small holes across the tops. Pour whiskey topping over cakes and leave to soak in as they cool.

By Deepseer

Ingredients

• ✓ walnut
• ✓ walnut
• white sugar
• all-purpose flour
• egg
• baking soda
• vanilla extract
• pineapple
• cream cheese
• confectioners' sugar
• butter
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. 2 In a large bowl, mix flour, sugar, 1/2 cup nuts and baking soda. Add eggs, pineapple and 2 teaspoons vanilla . Beat until smooth and pour into 9x13 inch baking pan.
3. 3 Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Spread icing on hot cake.
4. 4 For the icing: In a large bowl, cream butter or margarine, cream cheese, 1 teaspoon vanilla and confectioners sugar until light and fluffy. Fold in 1/2 cup nuts. Spread on hot cake.

By LMFARM

Ingredients

• ✓ walnut
• all-purpose flour
• salt
• butter
• sour cream
• egg
• cream cheese
• brown sugar
• cinnamon
• confectioners' sugar
• water

Instructions

1. 1 Gather all ingredients.
2. 2 To make the pastry: Place flour and salt in a food processor and pulse to combine. Add butter and pulse until pieces are pea-sized.
3. 3 Add sour cream and pulse to form a sticky dough. Cover dough tightly with plastic wrap and refrigerate for 8 hours, or overnight.
4. 4 Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.
5. 5 To make the filling: Place egg yolk in a medium bowl; set egg white aside for egg wash.
6. 6 Add cream cheese, brown sugar, and cinnamon; beat with an electric mixer until smooth.
7. 7 Stir in 1 cup toasted walnuts until well combined.
8. 8 Divide chilled dough in half.
9. 9 Roll each piece of dough into a 10x12-inch rectangle on a lightly floured surface.
10. 10 Working from a short side, spoon 1/2 of the filling along the center four inches of each rectangle.
11. 11 On both sides of the filling, cut the unfilled pastry into eight horizontal strips. Working top to bottom, fold each strip over the filling, alternating sides. Press to seal ends and tuck under; arrange braids on the prepared baking sheet.
12. 12 Beat egg white and 1 tablespoon water together until smooth; brush evenly over each braid. Bake kringles in the preheated oven until golden brown and no longer doughy at the seams, about 30 to 35 minutes. Cool on the baking sheet for 30 minutes.
13. 13 While pastries are cooling, make glaze: Mix together confectioners' sugar and 2 tablespoons water in a small bowl until smooth and thin enough to drizzle. Spoon or drizzle glaze over cooled pastries; sprinkle with remaining 1/4 cup of walnuts.

By Colleen Royal

Ingredients

• ✓ walnut
• sugar
• cinnamon
• clove
• allspice
• egg
• milk
• vegetable oil
• baking soda
• honey
• all-purpose flour
• raisin

Instructions

1. 1 In a large bowl, mix the sugar, cinnamon, cloves, allspice, and eggs. Stir in the milk and oil, and mix in the baking soda. Place honey in a small pot, and bring to a boil. Stir honey into the bowl. Mix flour into the bowl. Fold in the raisins and walnuts. Stir by hand with a sturdy spoon for 10 minutes. Allow the dough to sit 1 hour.
2. 2 Preheat oven to 325 degrees F (165 degrees C). Lightly grease four 8x4 inch loaf pans.
3. 3 Fill each loaf pan with about 2 inches of the batter. Bake 1 hour 15 minutes in the preheated oven, until a toothpick inserted in the center of a loaf comes out clean. Bread will be brown in color and will crack on top.

By ZURIELLE

Ingredients

• ✓ walnut
• brown sugar
• butter
• egg
• banana
• sour cream
• cake flour
• baking soda
• salt
• vanilla extract
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease three (9-inch) round cake pans.
2. 2 Beat together brown sugar and 1 cup butter in a large bowl until creamy and smooth. Add eggs one at a time, mixing well after each addition. Beat in mashed bananas and 1 cup sour cream. Stir in flour, baking soda, and salt until well combined. Mix in nuts and 2 teaspoons vanilla until incorporated.
3. 3 Bake in the preheated oven until a toothpick inserted into the centers of cakes comes out clean, 30 to 40 minutes. Allow cakes layers to cool completely on wired racks.
4. 4 Meanwhile, beat confectioners' sugar, remaining 1/2 cup butter, and remaining 1/4 cup sour cream in a large bowl until well combined. Add remaining 1 teaspoon vanilla and beat until frosting is fluffy.
5. 5 Layer cooled cake layers with frosting.

By Margaret Wehling

Ingredients

• ✓ walnut
• white sugar
• egg
• all-purpose flour
• baking soda
• sour cream
• raisin
• poppy seed
• butter
• butter
• sweetened condensed milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
2. 2 Beat sugar and eggs together in a bowl using an electric mixer for 5 minutes.
3. 3 Sift flour and baking soda together in another bowl. Beat into the egg and sugar mixture gradually, alternating with sour cream, until a smooth batter forms. Divide batter equally between 3 bowls.
4. 4 Fold walnuts into the first bowl, raisins into the second bowl, and poppy seeds to the third. Pour each bowl into its own separate cake pan.
5. 5 Bake cakes in the preheated oven until a toothpick inserted into the centers comes out clean, 20 to 30 minutes.
6. 6 Let cakes cool in pans for a few minutes. Remove from pans carefully; let cool completely, at least 30 minutes.
7. 7 Beat 3/4 cup plus 2 tablespoons butter in a bowl using an electric mixer until creamy. Add condensed milk slowly, mixing with a fork or spatula in a clockwise motion. Spread a couple of tablespoons of buttercream onto a large cake plate.
8. 8 Place one of the cakes onto the butter cream on the cake plate. Spread another few tablespoons buttercream over the cake and lay another cake on top. Repeat with the remaining cake and cover top and sides with remaining buttercream. Decorate as desired.

By Anastasiya

Ingredients

• ✓ walnut
• cream cheese
• butter
• egg yolk
• vanilla extract
• all-purpose flour
• salt
• baking powder
• egg white
• sugar
• confectioners sugar

Instructions

1. 1 In a medium bowl, cream butter and cream cheese. Stir in egg yolks and vanilla. Stir together flour, salt, and baking powder. Add flour mixture a little at a time until it is fully incorporated.
2. 2 Divide dough into 5 parts, wrap in plastic, and refrigerate overnight.
3. 3 In a medium bowl, beat egg whites to soft peaks. Add sugar a little at a time while continuing to beat to stiff peaks. Fold in ground walnuts, and set aside.
4. 4 On a lightly floured surface, roll dough out until it is 1/4 to 1/8 inch thick. Cut into 3-inch squares. Place 1/2 teaspoon filling in the center of each square and roll up from corner to corner. Place on cookie sheets and refrigerate until hardened.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Bake cookies in the preheated oven for 10 to 12 minutes, until lightly browned. Roll in confectioners' sugar when cool.

By Lisa

Ingredients

• ✓ walnut
• butter
• cream cheese
• vanilla extract
• salt
• all-purpose flour
• white sugar
• apricot
• brown sugar
• cinnamon
• raspberry preserves
• milk

Instructions

1. 1 Beat butter and cream cheese with an electric mixer on low speed in a bowl until blended and smooth. Beat in vanilla extract, salt, 1 cup flour, and 1/4 cup sugar until blended. Stir in remaining flour by hand using a spoon.
2. 2 Divide dough into 4 equal pieces. Wrap each piece with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
3. 3 Stir walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons white sugar, and 1/2 teaspoon cinnamon in a medium bowl until well-mixed. Set filling aside.
4. 4 Preheat the oven to 325 degrees F (165 degrees C). Line 2 large baking sheets with foil and grease foil.
5. 5 Roll one piece of chilled dough on a lightly floured surface with a floured rolling pin into a 9-inch round. Spread 2 tablespoons raspberry preserves on top. Sprinkle with about 1/2 cup apricot filling; gently press filling onto dough. Cut dough into 12 equal wedges with a sharp knife or pastry wheel. Starting at curved edge, roll up each wedge, jelly-roll fashion. Place cookies on the prepared sheets, point-side down, about 1/2 inch apart. Repeat with remaining dough.
6. 6 Mix remaining 2 tablespoons sugar with 1 teaspoon cinnamon in a small bowl. Use a pastry brush to brush rugelach with milk. Sprinkle with cinnamon sugar.
7. 7 Bake rugelach in the preheated oven on 2 racks until golden, 30 to 35 minutes; rotate cookie sheets between upper and lower racks halfway through baking time. Immediately remove rugelach to wire racks to cool. Store cooled rugelach in a tightly covered container.

By MARBALET

Ingredients

• ✓ walnut
• white sugar
• cinnamon
• active dry yeast
• sugar
• water
• butter
• margarine
• sour cream
• egg yolk
• all-purpose flour
• apricot preserves
• egg white
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x17-inch jelly roll pan.
2. 2 Combine walnuts, ¾ cup sugar, and cinnamon in a medium bowl; set aside.
3. 3 Dissolve yeast and 1 teaspoon sugar in warm water in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes. Stir yeast mixture, butter, sour cream, and egg yolks together in a large bowl. Gradually stir in flour until dough becomes too stiff to use a spoon. Knead dough in the bowl using hands until it becomes smooth, about 5 minutes. Divide dough into three equal pieces, form into balls, cover, and set aside to rest for 15 minutes.
4. 4 Roll one dough ball between 2 sheets of waxed paper to fit the jelly roll pan; transfer to the prepared baking pan. Spread with ¾ walnut mixture. Repeat rolling with second dough ball; place over walnut layer in the pan. Evenly spread apricot preserves over dough. Repeat rolling with third dough ball; place on top of apricot preserves.
5. 5 Bake in the preheated oven until top of torte is golden brown, about 40 minutes.
6. 6 Beat egg whites in a glass or metal bowl to soft peaks. Gradually add ⅔ cup sugar while continuing to beat to stiff peaks. Evenly spread meringue over top of torte; sprinkle with remaining ¼ walnut mixture.
7. 7 Bake in the heated oven for 15 minutes more. Cool in the pan on a wire rack. Trim edges for a cleaner presentation. Serve at room temperature.

By Kathy Fulop Chamberlain

Ingredients

• ✓ walnut
• sorghum flour
• almond flour
• rice flour
• tapioca flour
• xanthan gum
• cinnamon
• baking soda
• baking powder
• salt
• white sugar
• vegetable oil
• egg
• apple

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan; lightly flour with gluten-free flour.
2. 2 Whisk sorghum flour, almond flour, rice flour, tapioca flour, xanthan gum, cinnamon, baking soda, baking powder, and salt together in a bowl.
3. 3 Whisk sugar, vegetable oil, and eggs together in a separate bowl; stir into flour mixture until incorporated and batter is thoroughly combined. Fold in apples and walnuts. Pour and press batter into the prepared pan.
4. 4 Bake in the preheated oven until a knife inserted into the middle of the cake comes out clean, about 1 hour.

By Ann