593 pea can recipes

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.

Mother's fruit cake is a brandy-soaked holiday classic with cherries, apricots, pineapple, peel, raisins, and currants bound in a spiced chocolate-scented batter. Baked slow and aged for two months.

No-bake-style cherry squares layered with cornflake crumbs, coconut, marshmallows, maraschino cherries, and walnuts, bound with sweetened condensed milk for a festive holiday treat.

Old-fashioned icebox cookies with cardamom, cinnamon, lemon juice, and chopped nuts. Slice-and-bake dough that refrigerates overnight or freezes for weeks. Paper-thin and crispy.

Espresso brownie bars layered with a Kahlua-spiked cream cheese topping and feathered with melted chocolate for a marbled, bakery-window finish. Rich, fudgy, and built for a coffee-lover's dessert table.

Peach dessert cake with fresh peaches baked into a lemon-scented batter, topped with cinnamon sugar and chopped nuts. Serve warm with whipped cream for a summer treat.

Old-fashioned steamed persimmon pudding with cinnamon, rum, walnuts, and raisins. A dense, moist holiday dessert steamed for 2 hours in a pudding mold for a rich, spiced fruit pudding.

Explore the jungle with this delicious bread made of bananas, pineapple, walnuts and coconut.

Vintage walnut-and-rice veggie burgers with sauteed onion, celery, and carrot bound together with egg and seasoned breadcrumbs. Hearty, savory, and freezer-friendly.

Bread machine quick bread packed with dried fruit, nuts, and whole grains. Just load the ingredients and press start for a wholesome loaf studded with raisins, cranberries, blueberries, walnuts, and pecans.

Sharp cheddar, cinnamon-spiced apples, and crunchy walnuts bake into a savory-sweet quick bread that's perfect for fall brunches or afternoon tea.

Rich chocolate fudge cake with instant coffee and sour cream, topped with a glossy fudge nut glaze. A single-layer showstopper for holiday dessert tables.

A classic Italian-American family biscotti recipe with anisette liqueur and chopped nuts, twice-baked until golden and crunchy. Keeps for 6 weeks or freezes beautifully.

Cardamom wedding cookies: buttery shortbread balls rolled in powdered sugar with cardamom, citrus zest, and ground almonds. A fragrant twist on traditional Mexican wedding cookies.

Classic New Orleans king cake: a brioche-like yeast ring scented with nutmeg and lemon, filled with citron, glazed with lemon icing and purple-green-gold sugar. Mardi Gras tradition baked at home.

Buttermilk cinnamon coffee cake with a crunchy walnut streusel topping baked in a 9x13 pan. A tender, moist breakfast cake with brown sugar, ginger, and a crumbly nut-cinnamon top that's perfect for brunch.