2,246 pea can recipes

Fresh apple bread with grated apples, cinnamon, nutmeg, and chopped walnuts or pecans. A moist, warmly spiced quick bread loaf for fall baking.

Candied spiced walnuts or pecans coated in orange zest, cinnamon, cloves, and powdered sugar, then baked until dry and crunchy. A festive holiday snack or handmade gift.

Bread machine oat-date nut bread enriched with rolled oats, chopped dates, walnuts (or pecans) and a hint of cinnamon. A hearty, slightly sweet yeasted loaf for breakfast toast or alongside soup.

Frozen pudding made with vanilla ice cream, chopped walnuts, and preserved fruits, served with a creamy royal grape sauce. A vintage frozen dessert with an elegant custard topping.

Molletes are traditional Mexican cookies made with cornmeal, butter, egg yolks, and pine nuts. Lightly sweet with a sandy, crumbly texture from the cornmeal.

Moist carrot cake baked in a tube pan with walnuts and cinnamon, finished with a glossy cooked orange glaze instead of the usual cream cheese frosting.

Tunnel of Fudge bundt cake with a gooey, molten chocolate center surrounded by dense cake and loaded with walnuts. The classic Pillsbury Bake-Off legend.

Refrigerator cookies pack chopped dates, shredded coconut, and walnuts into a buttery slice-and-bake log rolled in extra nuts. Make-ahead icebox cookies for holiday baking or anytime.

Cherry-filled sheet cake with a buttery dough base, canned cherry pie filling, and a crunchy walnut streusel topping. An easy crowd-sized dessert baked in one pan.

Fruity couscous sauteed in butter with rum-soaked raisins, sugar, and chopped nuts, topped with yogurt. A sweet, nutty side dish or light dessert ready in 25 minutes.

Porterhouse lamb chops grilled over pecan wood, served with a Southern-style corn and tri-color pepper chow chow in a tangy vinegar-mustard-rosemary sauce. A refined grill-and-relish pairing.

Shasta Mountain brownies double down on chocolate with bittersweet chocolate, butter, eggs, and crushed chocolate chip cookies folded into the batter for a fudgy, soft-centered brownie speckled with toasted pecans.

Almond popovers with crisp shells and hollow steamy centers, plus a master batter that branches into bacon, pecan, parsley, chili, and cheese versions. One simple recipe, six different breads.

One-bowl orange marmalade tube cake with warm spices, chopped walnuts, and a hint of lemon. A bittersweet British-style tea cake that dusts clean from a vanilla-wafer-lined pan.

Tiny fruit turnovers filled with a stovetop apricot-date filling and chopped nuts, wrapped in a lemon-scented cookie dough. Bite-sized pastries for holiday trays.

Maple nut rugelach roll cream cheese pastry around a maple-walnut-cinnamon filling for buttery, crescent-shaped Jewish cookies. Sweetened with pure maple syrup instead of jam.