679 walnut recipes

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Virginia Lane of Cudahy secured this recipe, with its nice complexity of flavors, in the late '50s or '60s when she lived in Iran.

The shredded zucchini makes this cake very moist, and the topping adds a nice crunch. Whenever zucchini is in season I freeze some, shredded, in 2 cup amounts so I can make this favorite anytime of the year.

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Anything made with pumpkin,to me,is the all time best.These cookies are very good and be warned you cannot eat just one,so make them small.