Nut recipe collection

Homemade oatmeal citrus face scrub with dried lemon and orange peels, oats, and blanched almonds ground into a fine exfoliating powder. All-natural, 3 ingredients, stores for months.

Oatmeal Cookie Drops with Milk Chocolate & Almonds recipe

Classic oatmeal cookies with plumped raisins, chopped walnuts, and warm cinnamon. An old-fashioned drop cookie with chewy centers, soft edges, and pantry-staple ingredients.

Oatmeal cranberry nut cookies loaded with rolled oats, whole berry cranberry sauce, toasted almonds, molasses, and warm spice. A soft, chewy holiday cookie that uses up leftover cranberry sauce.

Oatmeal walnut cookies pack whole wheat flour, wheat germ, oats, raisins, and walnuts into a chewy cookie sweetened with brown sugar and orange juice concentrate. Hearty and wholesome.

Sweet oatmeal pie combines honey and dark corn syrup with cinnamon. Quick oats rise during baking to form a signature chewy crust on top.

Oatmeal orange-walnut cookies use yogurt instead of egg for a soft, tender crumb. Brightened with grated orange zest and crunchy walnuts. Lower-fat than classic oatmeal cookies, ready in 40 minutes.

Oatmeal pancakes with chopped Jonathan apples and pecans, cooked in butter until golden. Hearty, rustic breakfast pancakes with fruit baked right into every bite.

Whole wheat oatmeal sunflower bread for the bread machine, sweetened with honey and apple juice concentrate. Nutty, hearty, and hands-off baking at its best.

Cinnamon oatmeal topped with chopped apple, dates, sliced almonds, and brown sugar served with skim milk. A wholesome, low-calorie breakfast bowl.

Oatmeal-chocolate morsel cookies built on a yellow cake mix base, loaded with rolled oats, raisins, semisweet chocolate, and pecans. A 22-minute, no-fuss cookie that hides the cake mix behind the loaded mix-ins.

Oaxacan black mole simmered with charred pasilla chiles, Mexican chocolate, toasted nuts, and fried tortillas. The iconic sauce of saints and celebrations, spooned over poached chicken.

Seared chicken breast with Mexican ancho mole-orange sauce served alongside okra rice with wild rice, almonds, and cilantro-yogurt finish. Layered weeknight dinner.

Old fashioned gingerbread cake made with a surprising secret: tomato soup replaces the liquid in gingerbread mix for an incredibly moist, spiced cake with raisins and walnuts.

Old-fashioned lace cookies with pecans, brown sugar, and corn syrup, rolled into delicate cylinders while still warm. Shatteringly crisp and caramel-sweet.

Old-fashioned lemon-nut coffee cake with a buttery crumb topping, walnuts, and lemon zest in a buttermilk batter. A quick one-pan breakfast cake best served warm.