4,594 walt recipes

Homemade cinnamon bread with a soft, honey-sweetened yeast dough rolled with a thick cinnamon-sugar filling and shaped into S-coils in the pan. Makes 3 loaves or can be shaped into dinner rolls.

Homemade maraschino cherries preserved in sugar syrup with almond extract and lemon juice. A three-day canning project for bright red cocktail cherries without artificial preservatives.

One-pot black-eyed peas and barley pilaf simmered in vegetable stock with thyme and parsley. A hearty vegetarian main dish loaded with fiber and ready in 30 minutes.

Black bean, roasted pepper, and corn salad tossed with roasted garlic, cilantro, and a triple-citrus dressing of lemon, lime, and orange juice. Vegan, high-fibre, makes ahead overnight.

Hearty pecan oat quick bread with brown sugar, mace, and nutmeg baked in cans for a rustic round loaf. A simple stir-together batter that slices beautifully after an overnight rest.

One-pot spicy lentil soup with tomatoes, carrots, celery, cayenne, and cumin. High-fiber, naturally vegan, and dead simple. Just dump everything in and let it simmer.

Bread machine pear and hazelnut bread blends ripe pear, toasted hazelnuts, rye flour, and a whisper of fennel seed. A subtle, slightly sweet loaf that makes outstanding French toast.

German almond cookies with fresh lemon zest, ground unblanched almonds, and a buttery crumb that shatters at first bite. Overnight chilling builds flavor and makes rolling easy.

Baked barley casserole with sauteed mushrooms and onions in chicken broth. Pearl barley absorbs the savory broth as it bakes, turning tender and chewy with a nutty flavor.

Spiced black beans, corn, and salsa baked under a golden cornmeal crust. This lightened-up Southwestern bean pie is hearty, oil-free, and full of smoky cumin flavor.

Hearty chicken and cannellini bean soup with carrots, celery, and tomato, finished with a fragrant swirl of sage-rosemary-thyme herb oil. A Tuscan-inspired bowl that's healthy, filling, and ready in 45 minutes.

Salted peanut chews with a brown sugar shortbread crust, gooey marshmallow layer, and a crunchy peanut butter chip topping loaded with crisp rice cereal and salted peanuts.

Gluten-free pizza with a rice and potato starch crust, topped with a slow-simmered roasted red pepper and tomato sauce. A revelation for celiac and wheat-free eaters.

Fruit and nut mini muffins sweetened naturally with boiled dates, raisins, and cranberries. No added sugar, made with egg substitute for a lighter, diabetic-friendly breakfast treat.

Scotch toffee bars made with rolled oats, brown sugar, dark corn syrup, and butter, baked crisp then topped with melted chocolate and chopped nuts. Chewy, crunchy, and no-fuss.

Vegan pinto beans in tomato sauce served over brown rice with sauteed onions, celery, and hot pepper sauce. A filling plant-based dinner ready in 20 minutes.