42 Walnut Recipes for the Seriously Nutty

From the Recipe Creator: My Aunt Mary started making this recipe years ago. Each time we visited, she would have a batch ready for us. The use of cayenne adds an unexpected zing to the savory combo of rosemary and walnuts. When you need a good housewarming or hostess gift, double the batch and save half for yourself. —Renee Ciancio, New Bern, North Carolina

From the Recipe Creator: On a cold day, nothing is better than a warm, crusty Dutch oven raisin bread filled with walnuts. —Catherine Ward, Taste Recipes Prep Kitchen Manager

From the Recipe Creator: Here's a delightfully different salad that balances the earthy flavor of beets with the natural sweetness of berries. If you prefer, substitute crumbled feta for the goat cheese. —Amy Lyons, Mounds View, Minnesota

From the Recipe Creator: My husband, Ken, loves this tube cake with its bits of crystallized ginger. Feel free to drizzle it with a lemony glaze. —Nancy Zimmerman, Cape May Court House, NJ

From the Recipe Creator: It isn't officially the holidays until I've made this treasured nut roll recipe from my husband's grandmother. The apple-walnut filling is moist, subtly sweet and flavorful. —Donna Bardocz, Howell, Michigan

From the Recipe Creator: Blueberries in season make this a very special breakfast, but I find that frozen berries can work just as well. My grandmother used to make this with strawberries and I always loved to eat it at her house.—Marsha Ketaner, Henderson, Nevada

From the Recipe Creator: I created a bright spinach salad with raspberries for a big family dinner. Even those who don't normally like spinach change their minds after the first bite. —Robert Aucelluzzo, Simi Valley, California

From the Recipe Creator: This cozy recipe is delicious for breakfast or brunch. I usually make a double batch because everyone wants more! With our own orchard, we have plenty of Delicious and Winesap apples—they make this a true midwestern meal. —Ruth Schafer, Defiance, Ohio

From the Recipe Creator: Meet the Cook: The first time my husband tried this, he said there ought to be a law against anything tasting so good! I've served it at picnics and family occasions...and even once at a bridal shower. It's fine either as a dessert or for breakfast. We are the parents of three grown children and grandparents of two. -Rovena Wallace, Trafford, Pennsylvania

From the Recipe Creator: I made these simple yet special cranberry walnut chicken salad sandwiches for a birthday party. Tangy cranberries and crunchy celery pep up the chicken. Leftover turkey works well too. —Shannon Tucker, Land O’ Lakes, Florida

From the Recipe Creator: People are always surprised when I tell them these chocolate chip bars come from the microwave. Chockfull of chocolate chips, the bars are especially good served with a big glass of cold milk. —Shirley A. Glaab, Hattiesburg, Mississippi

From the Recipe Creator: My stepmother gave me the recipe for a delicious yeast coffee cake shaped into pretty rings. When I make it for friends, they always ask for seconds. —June Gilliland, Hope, Indiana

From the Recipe Creator: I absolutely love squash—and I've filled it with so many variations of savory stuffing over the years. But my favorite way to stuff it is with an unexpected fruit filling, like this sweet apple-blueberry one. —Bruce Newcomer, Fredericksburg, Virginia

From the Recipe Creator: I love to combine flavors and spices from different cultures. These cookies have ground cinnamon in them, which is a classic flavor in Mexican chocolate. They are very crunchy and are loaded with maraschino cherries and toasted walnuts. —Nancy C. Evans, Phoenix, Arizona

From the Recipe Creator: This moist cake with cream cheese frosting is the best I've ever eaten. It's so simple, too, because it uses two jars of baby food instead of fresh carrots that need to be grated. —Jeanette McKenna, Vero Beach, Florida

From the Recipe Creator: In October, my husband helps harvest cranberries at a friend’s bogs, so I have access to the very freshest ingredients. Their bold autumn flavor pairs up perfectly with sweet potatoes to make a seasonal side dish my family looks forward to. —Jill Doyle, Kingston, Massachusetts

From the Recipe Creator: These tender cookie pillows, filled with a delicious walnut mixture, are my husband's favorite. He says it wouldn't be Christmas without them. —Nancy Kostrej, Canonsburg, Pennsylvania

From the Recipe Creator: My mother's family members were all excellent cooks who were known for their great hospitality. As a longtime family favorite, this old-fashioned cake was always expected to be on the menu at holiday dinners, special occasions and potlucks. —Elisabeth Garrison, Elmer, New Jersey

From the Recipe Creator: At lunch one day, a friend told me about a steak salad she'd had at a party. It sounded so fantastic I had to try it for myself. My family would eat it nonstop if we could. Can't seem to get enough of that tangy dressing! —Alma Winberry, Great Falls, Montana

From the Recipe Creator: Here's a way for fans of carrot cake to have their favorite dessert for breakfast. These delicate, decadent pancakes are drizzled with sweet and spicy maple syrup that complements the sour cream and nut topping. —Leane Goering, Salem, Indiana

From the Recipe Creator: The pumpkin seeds and homemade dressing make this salad so special—and healthy too. Add leftover turkey, and you’ve got a main-dish salad. —Bjorg Martin, Noblesville, Indiana

From the Recipe Creator: I love to make desserts with fruit all summer! You can use store-bought crusts or make your own. =I recommend stacking your two pie crusts on top of each other and then rolling them to the correct size. —Elisabeth Larsen, Pleasant Grove, Utah

From the Recipe Creator: Bread pudding is one of those desserts that you basically can throw anything into. It’s the kitchen sink of desserts. This recipe came about because I had stale bread and apples that needed to be used. No apples? You can use dried fruit such as cranberries or apricots, or even dried apples. —Debra Keil, Owasso, Oklahoma

From the Recipe Creator: This cinnamon treat reminds me of baklava, but with only a few easy ingredients, it's a fraction of the work. It's my aunt's recipe, and I think of her when I make it. —Sue Falk, Sterling Heights, Michigan

From the Recipe Creator: Here's a guaranteed table brightener for a shower, luncheon or party. Just stand back and watch these sandwiches vanish. For an eye-catching presentation, I tuck each one into a colorful folded napkin. —Roxann Parker, Dover, Delaware

From the Recipe Creator: Mmm! These ooey-gooey goodies will have everyone licking maple syrup from their fingers—and reaching for seconds. The yeast dough chills overnight. —Nancy Foust, Stoneboro, Pennsylvania

From the Recipe Creator: I created this salad as an alternative to the mayonnaise, raisin and carrot salad my mom used to make. I had some leftover ginger and really liked the fresh taste. I have a sweet tooth, and this salad satisfies it! —Lauri Cherian, Scott Depot, West Virginia

From the Recipe Creator: “Rock Springs is home to 56 nationalities, and this recipe showcases its Slavic heritage. It’s one of my favorite ethnic holiday treats.” —Rachelle Stratton Rock Springs, Wyoming

From the Recipe Creator: I named these dessert bars for Broadway because they're a hit every time I serve them. I especially like to make them as a gift for anyone with a sweet tooth! —Anne Frederick, New Hartford, New York

From the Recipe Creator: Blue cheese contributes a pleasant, tangy bite and olive a saltiness to this creamy cheese ball. For the optimum flavor, let the cheese ball stand at room temperature for 20 minutes before serving.—Jan Stawara, Howell, Michigan

From the Recipe Creator: It's just not a party without these light and airy confections on my dessert platter. The recipe is versatile because you can replace the cherry gelatin with any flavor that suits your taste. —Crystal Ralph-Haughn, Bartlesville, Oklahoma

From the Recipe Creator: After taking a trip to Vermont during maple harvest season and tasting amazing maple goodies, I just had to make something using maple syrup. The answer was this delicious cookie. I love maple syrup, walnuts and spritz cookies, so I used all those elements to create these perfectly scrumptious bites. I just love the aroma when these are baking—it takes me back to Vermont and the good times I had there.—Paula Marchesi, Lenhartsville, PA

From the Recipe Creator: I adapted a Bundt cake recipe to create this layer cake. Cranberries, walnuts and homemade frosting make it taste so delicious that you'd never guess it starts with a convenient cake mix. —Sandy Burkett, Galena, Ohio

From the Recipe Creator: I created this cranberry nut bread decades ago by combining a couple of recipes from my collection. A friend suggested I add even more cranberries. Now there's a big burst of tart cranberry and lots of crunchy nuts in every piece. —Dawn Lowenstein, Hatboro, Pennsylvania

From the Recipe Creator: This savory, nontraditional tart is a favorite among our family and friends! —Jean Ecos, Hartland, Wisconsin

From the Recipe Creator: Bring these beauties to a potluck, and you’ll head home with an empty platter! Everyone will ask for the recipe, so have copies ready! —Peggy Woodward, Shullsburg, Wisconsin

From the Recipe Creator: In fall, I stock up on fresh cranberries and freeze them so I can make these cookies throughout the year. Tangy cranberries are a nice addition to a buttery cookie. —Machelle, Wall, Rosamond, California

From the Recipe Creator: When my neighbor hosts brunch, she always asks that I make this monkey bread recipe. I also make a savory version with garlic and cheese for dinner. —Lois Rutherford, Elkton, Florida

From the Recipe Creator: My grandmother made up this recipe for her children. Using Ozark-grown cherries and walnuts, she invented one they all liked. Granny always used cream from the dairy farm near her home, but the half-and half works well and is easier to find. —Diana Jennings, Lebanon, Missouri