1.   Also toast the walnuts for the salad the night before.

2.   But you toast the walnuts, crush the graham crackers, mix them with the milk and shove the whole gloppy mess into the oven.

3.   In a heavy skillet over medium heat, toast the walnuts, stirring frequently, for several minutes until they give off a toasted aroma.

4.   This cake is light and fluffy like a classic sponge cake, with the added taste of sweet-tart orange juice and toasted walnuts.

5.   You can toast the walnuts for a little more flavor, but the difference is only barely noticeable in the end.