Recipe Sifter

Fresh fruit medley with apples, bananas, oranges, and grapes tossed in orange juice concentrate, topped with a spiced yogurt-ricotta sauce. A light, diabetic-friendly dessert.

Festive cranberry loaf studded with tart cranberries and walnuts, brightened with fresh orange juice and zest. A classic holiday quick bread that slices best the next day.

Layered cookie bars with a nutmeg-spiced graham cracker crust, chocolate chips, flaked coconut, and chopped walnuts, drizzled with marshmallow cream. Gooey, crunchy, and irresistible.

Maple walnut poundcake with a cinnamon walnut streusel swirl and pancake syrup sweetening the batter. A dense, tender tube-pan cake that makes its own maple glaze as the streusel melts during baking.

Whole wheat trail cookie bars with dried figs, golden raisins, walnuts, and wheat germ, sweetened with honey and molasses. A hearty, portable snack baked in one pan.

Chocolate caramel nut bars with a German chocolate cake-mix crust, melted caramel middle, and chopped walnuts and chocolate chips. A potluck-ready bar cookie you can shortcut with a boxed mix.

Cream cheese cookie bars with a buttery brown sugar walnut crumble crust and tangy cheesecake filling. Easy to bake, cut into squares, and best served chilled.

A classic Persian eggplant salad layered with golden fried slices and cool, garlicky yogurt. Topped with chopped walnuts and served chilled, this borani is a showstopping appetizer or mezze spread.

Moist carrot walnut quick bread spiced with cinnamon, nutmeg, and allspice. Loaded with grated carrots, chopped walnuts, and raisins for a warmly spiced loaf.

This chewy and delicious snack is quick to make and will be your kids favorite for a long time!

Apple cookies with butterscotch chips, walnuts, and brown sugar topped with a cinnamon butter glaze and a walnut half. A soft, fruit-studded fall cookie.

Budapest tea bread bundt cake with a swirled cinnamon, cocoa, raisin, and walnut filling. A Hungarian-inspired sour cream coffee cake for tea time or brunch.

Cinnamon Zucchini, Chocolate, and Walnut Cookies recipe

Crisp oatmeal cookies with brown sugar, walnuts pressed into the tops, and a thin, crunchy texture that spreads to 4 inches wide. Snappy edges with a buttery oat flavor.

Three-layer pumpkin bars built on a yellow cake mix base with spiced pumpkin custard center and a buttery cake-mix streusel top. Makes 24 bars in a 9x13 pan.

Creamy butterscotch fudge studded with chunky peanut butter and topped with chopped walnuts, set firm for easy slicing.