My school gave me a half gallon of walnut oil and I have not used it yet. I will be making some pineapple upside down cakes and chocolate chip cookies over the next few days. For the pusd cake I was thinking about substituting walnut oil for 20% of the butter that is put into the pan for the bottom - also wondering if I could substitute some of the walnut oil for butter in the ccc - also maybe 20%. I think walnut flavor would go well in both desserts. What do you think?