Recipes with nuts
1,245 recipes
Fruit Rolls
Thus fruit rolls are always welcomed in any place!
Favourite Lemon Blueberry Nut Bread with Glaze
Tender lemon blueberry quick bread studded with chopped nuts and finished with a tangy lemon-sugar glaze that soaks into the warm loaf. Bright, citrusy, and ready for breakfast or tea.
Fig Squares
No-bake fig squares with crystallized ginger, nuts, lemon juice, and toasted coconut layered between thin fruit-and-nut paste. A naturally sweet confection with zero oven time.
Rhubarb Conserve
Rhubarb conserve with orange, lemon zest, and chopped nuts simmered until thick, glossy, and clear. A chunky fruit preserve with citrus brightness and nutty crunch for toast, scones, or gifting.
Toffee Bar Dessert Cake
Toffee bar dessert cake with a brown sugar buttermilk batter topped with a crumb streusel, chopped Heath bars, and nuts. A crunchy-topped sheet cake baked in a 9x13 pan.
Turtle Cake
Turtle cake made with German chocolate cake mix, melted caramels, chocolate chips, and chopped nuts. Gooey caramel layers baked right into a rich chocolate base.
German Sweet Chocolate Cream Cheese Brownies
German sweet chocolate cream cheese brownies swirl a tangy cheesecake layer through rich German chocolate brownie batter with nuts. Marbled bars in one pan, ready in under an hour.
Wanda's Bran Muffins
Low-calorie bran muffins made with whole wheat flour, applesauce, prunes, and egg whites instead of whole eggs. High fiber, lightly spiced with cinnamon and nutmeg.
Cinnamon Swirl Apple Cake
Apple cake layered with cinnamon-sugar apple slices in a tube pan and topped with brown sugar streusel and chopped nuts. A tall, moist Jewish-style apple cake made with orange juice instead of milk.
Butterscotch Bran Nut Squares
Chewy butterscotch bar cookies made with brown sugar, bran, and nuts, rolled in powdered sugar after baking. A simple vintage treat with a nutty, toffee-like flavor.
Zucchini Health Bread
Whole wheat zucchini bread sweetened with honey, loaded with wheat germ, bran, raisins, and nuts. A wholesome, no-refined-sugar quick bread that makes two loaves.
Buttery Sour Cream Crescents with Nut Filling
Buttery Sour Cream Crescents with Nut Filling recipe
Date/Nut Muffins
Vegan date nut muffins made with whole wheat flour, wheat germ, molasses, and apple juice instead of eggs. Hearty, naturally sweetened bran muffins with walnuts and lemon zest.
Hawaiian Nut Bread
Hawaiian nut bread loaded with bananas, crushed pineapple, honey, and cinnamon. A tropical quick bread with no refined sugar that makes two full loaves.
Mexican Chocolate Wedding Cakes
Mexican chocolate wedding cakes rolled in powdered sugar with unsweetened chocolate, brown sugar, butter, and chopped nuts. A rich, crumbly chocolate twist on the classic polvorones cookie.
Persimmon Cookies2
Soft, cakey persimmon cookies made with ripe persimmon pulp, warm cinnamon, plump raisins and crunchy nuts. An old-fashioned drop cookie and a great way to use up overripe persimmons in autumn.
Thus fruit rolls are always welcomed in any place!
Tender lemon blueberry quick bread studded with chopped nuts and finished with a tangy lemon-sugar glaze that soaks into the warm loaf. Bright, citrusy, and ready for breakfast or tea.
No-bake fig squares with crystallized ginger, nuts, lemon juice, and toasted coconut layered between thin fruit-and-nut paste. A naturally sweet confection with zero oven time.
Rhubarb conserve with orange, lemon zest, and chopped nuts simmered until thick, glossy, and clear. A chunky fruit preserve with citrus brightness and nutty crunch for toast, scones, or gifting.
Toffee bar dessert cake with a brown sugar buttermilk batter topped with a crumb streusel, chopped Heath bars, and nuts. A crunchy-topped sheet cake baked in a 9x13 pan.
Turtle cake made with German chocolate cake mix, melted caramels, chocolate chips, and chopped nuts. Gooey caramel layers baked right into a rich chocolate base.
German sweet chocolate cream cheese brownies swirl a tangy cheesecake layer through rich German chocolate brownie batter with nuts. Marbled bars in one pan, ready in under an hour.
Low-calorie bran muffins made with whole wheat flour, applesauce, prunes, and egg whites instead of whole eggs. High fiber, lightly spiced with cinnamon and nutmeg.
Apple cake layered with cinnamon-sugar apple slices in a tube pan and topped with brown sugar streusel and chopped nuts. A tall, moist Jewish-style apple cake made with orange juice instead of milk.
Chewy butterscotch bar cookies made with brown sugar, bran, and nuts, rolled in powdered sugar after baking. A simple vintage treat with a nutty, toffee-like flavor.
Whole wheat zucchini bread sweetened with honey, loaded with wheat germ, bran, raisins, and nuts. A wholesome, no-refined-sugar quick bread that makes two loaves.
Buttery Sour Cream Crescents with Nut Filling recipe
Vegan date nut muffins made with whole wheat flour, wheat germ, molasses, and apple juice instead of eggs. Hearty, naturally sweetened bran muffins with walnuts and lemon zest.
Hawaiian nut bread loaded with bananas, crushed pineapple, honey, and cinnamon. A tropical quick bread with no refined sugar that makes two full loaves.
Mexican chocolate wedding cakes rolled in powdered sugar with unsweetened chocolate, brown sugar, butter, and chopped nuts. A rich, crumbly chocolate twist on the classic polvorones cookie.
Soft, cakey persimmon cookies made with ripe persimmon pulp, warm cinnamon, plump raisins and crunchy nuts. An old-fashioned drop cookie and a great way to use up overripe persimmons in autumn.
