nutmeg - Annette's Sweet Treats

Caramel Apple Crisp Squares

October 9, 2016 Leave a Comment

caramel apple crisp squares

Caramel Apple Crisp Squares

Simple Holiday Joys by: Dessert.com

6 Tbsp. butter, divided

1 cup finely CRUSHED square shortbread cookies

3 Tbsp. sugar, divided

1 pkg. (8 oz.) Philadelphia Cream Cheese, softened

2 eggs

1 cup milk

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1 Tbsp. cinnamon

1/4 tsp. nutmeg

2 cups chopped Granny Smith apples (about 2 apples)

1/2 cup flour

1/2 cup packed brown sugar

1/2 cup old-fashioned or quick-cooking oats

10 Kraft Caramels

2 Tbsp. water

Heat oven to 350 degrees F. Line 8 inch square pan with foil, with ends of foil extending over sides; spray with cooking spray. Melt 2 tablespoons butter; mix with cookie crumbs and 1 tablespoon granulated sugar. Press onto bottom of prepared pan.

Beat cream cheese in medium bowl with mixer until creamy. Blend in eggs. Gradually beat in milk. Add dry pudding mix; beat 2 minutes. Pour over crust.

Mix cinnamon, nutmeg and remaining granulated sugar; toss with apples in medium bowl. Spoon over cream cheese batter.

Melt remaining butter. Combine flour, brown sugar and oats in separate bowl. Add butter; mix well. Sprinkle over apples.

Bake 1 hour or until toothpick inserted in center comes out clean. Cool completely.

Microwave caramels and water in microwaveable bowl on HIGH 1 minute, stirring after 30 seconds. Continue microwaving and stirring in 10 seconds-intervals until caramels are completely melted. Drizzle over dessert.

Refrigerate several hours or until chilled. Use foil handles to remove dessert from pan before cutting into squares.

TIPS: Variation: For a slated caramel topping, stir 1/2 tsp. salt into melted caramels before drizzling over dessert as directed.

Filed Under: Savory Tagged With: cinnamon, Granny Smith apple, JELL-O vanilla instant pudding, Kraft caramels, nutmeg, oats, Philadelphia Cream Cheese, square shortbread cookies

Apple Zucchini Bread

March 1, 2015 Leave a Comment

Apple Zucchini Bread

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

Since apples and zucchini are so abundant in this area, it’s only natural that the two be used together in one recipe. I really don’t know the origin of this bread, but I do know it’s been one of my favorites for many years.

Patti Dillingham Scranton, Arkansas

Apple Zucchini Bread Recipe

Apple Zucchini Bread

4 cups flour

1 Tbsp. baking soda

1 ½ tsp. ground cinnamon

½ tsp. nutmeg

¼ tsp. salt

5 eggs

1 ½ cups vegetable oil

2 cups sugar

1 cup brown sugar

1 Tbsp. vanilla extract

2 cups shredded unpeeled zucchini

1 cup shredded peeled apples

1 ½ cups chopped pecans

In a large bowl, combine flour, baking soda, cinnamon, nutmeg and salt. In another bowl, beat eggs. Add oil, sugars and vanilla. Pour over dry ingredients; mix well. Stir in zucchini, apples and pecans (batter will be stiff).

Spoon into three greased 8 inch x 4 inch loaf pans. Bake at 350 F. for 50-55 minutes or until done.

Cool in pans for 10 minutes before removing to a wire rack to cool completely. 3 loaves

(Recipe for Apple Zucchini Bread was in www.tasteofhome.com, 2015)

Filed Under: Bread Recipes Tagged With: baking soda, brown sugar, Eggs, nutmeg, shredded peeled apples, shredded unpeeled zucchini, vegetable oil

Apple Dumplings

January 25, 2015 Leave a Comment

Apple Dumplings

This recipe, Apple Dumplings, came to me in a mailing from Family Circle. I hope you enjoy it.

Apple Dumplings Recipe

Apple Dumplings

2 cups sugar

2 cups water

¼ cup butter or margarine

¼ tsp. cinnamon

¼ tsp. nutmeg

2 cups flour

2 tsp. baking powder

½ tsp. salt

¾ cup shortening

2/3 cup milk

¼ cup sugar

½ tsp. cinnamon

3 cups shredded, peeled cooking apples (3 to 4 medium); Golden Delicious, Rome, Granny Smith,

Johathan or Newtown Pippin

Sauce: In large saucepan, combine 2 cups sugar, water, butter, ¼ teaspoon cinnamon and nutmeg. Bring to boil. Boil 5 minutes; set aside (should have about 2 cups sauce).

Dough: In large mixing bowl, combine flour, baking powder and salt. Using pastry blender, cut in shortening until pea-size. Make a well in the center. Add milk all at once. Stir just until moistened. Knead dough on lightly floured surface 10 to 12 strokes or until nearly smooth. Roll out to 12×10 inch rectangle.

Filling: Combine ¼ cup sugar and ½ teaspoon cinnamon; set aside. Sprinkle apples evenly over dough. Sprinkle with sugar mixture. Roll dough into spiral, starting from long side. Pinch seam to seal. Cut into twelve 1 inch thick pieces. Place in a 13×9 inch baking pan. Pour sauce over dumplings. Bake in 350 F. oven about 50 minutes or until golden. Cool in pan 30 minutes before serving. 12 servings

(Recipe for Apple Dumplings was in www.tasteofhome.com, 2015)

Filed Under: Bread Recipes, Savory Tagged With: cinnamon, cooking apples, flour, nutmeg, shortening

Quiche Pastry Cups

January 24, 2015 Leave a Comment

Quiche Pastry Cups

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

My grandmother used to make “egg cup surprises” for family brunches on special occasions. The added fillings were always a surprise as she never seemed to use the same combination of ingredients twice. As children, we had a guessing game as to what we’d find under the tender crust, which added an aspect of family fun to our meal.

Denalee Standart Ranch Mureta, California

Quiche Pastry Cups Recipe

Quiche Pastry Cups

1 package (17.3 oz.) frozen puff pastry, thawed

4 eggs

1 cup plus 2 Tbsp. half-and-half cream, divided

1 Tbsp. minced fresh thyme

½ tsp. salt

½ tsp. pepper

¼ tsp. ground nutmeg

1 ½ cups (6 oz.) shredded Gruyere cheese

1 ½ cups chopped fresh spinach

1 medium sweet red pepper, chopped

8 bacon strips, cooked and crumbled

Preheat oven to 400 F. On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12 inch square; cut each into nine squares. Place in ungreased muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up.

In a small bowl, whisk 3 eggs, 1 cup cream, thyme and seasonings. In another bowl, combine cheese, spinach, red pepper and bacon; divide among pastry cups. Pour egg mixture over cheese mixture.

In a small bowl, whisk remaining. egg with remaining cream; brush over pastry edges. Bake 15-18 minutes or until golden brown. Remove to wire racks. Serve warm. 1 ½ dozen

(Recipe for Quiche Pastry Cups was in www.tasteofhome.com, 2014)

Filed Under: Savory Tagged With: bacon, fresh spinach, fresh thyme, frozen puff pastry, Gruyere cheese, half-and-half, nutmeg, sweet red pepper

McCormick Savory Herb Rub Roasted Turkey

November 23, 2014 Leave a Comment

McCormick Savory Herb Rub Roasted Turkey

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

Choosing high-quality McCormick flavors will turn the year’s most important meal into a feast that won’t be forgotten.

McCormick Savory Herb Rub Roasted Turkey Recipe

McCormick Savory Herb Rub Roasted Turkey

1 whole turkey (12 to 14 lb.) fresh or frozen, thawed

1 Tbsp. vegetable oil

2 Tbsp. Rubbed Sage

1 Tbsp. Paprika

1 Tbsp. Lawry’s Seasoned Salt

2 tsp. Garlic Powder

1 Tsp. Ground Black Pepper

¾ tsp. Ground Nutmeg

1 large onion, cut into wedges

6 Bay Leaves

** All highlighted spices are McCormick **

Place turkey on rack in roasting pan. Brush with oil. Mix seasonings in small bowl. Sprinkle 1 tablespoon of seasoning inside turkey. Spread remaining seasoning over entire surface and under skin of turkey. Place onion and bay leaves inside turkey. Add ½ cup water to pan. Cover loosely with heavy-duty foil.

Roast in preheated 325 F oven for 1 hour. Remove foil. Roast 2 to 2 ½ hours longer or until internal temperature reaches 165 F. (175 F in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Reserve pan juices to make gravy. 12 servings

(Recipe for McCormick Savory Herb Rub Roasted Turkey was in www.tasteofhome.com, 2014)

Filed Under: Savory Tagged With: bay leaves, garlic powder, Lawry's seasoned salt, nutmeg, paprika, rubbed sage, whole turkey

Pumpkin Swirl Bread

November 19, 2014 Leave a Comment

Pumpkin Swirl Bread

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

This combination of pumpkin, nuts and dates makes a flavorful bread with a beautiful golden look. The surprise inside – a rich creamy swirl – is almost like a luscious layer of cheesecake in a slice.

Cindy May Troy, Michigan

Pumpkin Swirl Bread Recipe

Pumpkin Swirl Bread

Filling:       2 packages (8oz. each) cream cheese, softened

¼ cup sugar

1 egg

1 Tbsp. milk

Bread:        3 cups sugar

1 can (15 oz.) solid-pack pumpkin

4 eggs

1 cup canola oil

1 cup water

4 cups flour

4 tsp. pumpkin pie spice

2 tsp. baking soda

1 ½ tsp. cinnamon

1 tsp. salt

1 tsp. baking powder

1 tsp. nutmeg

½ tsp. cloves

1 cup walnuts

1 cup raisins

½ cup chopped dates

Topping:        1 cup confectioners’ sugar

¼ tsp. vanilla

2 to 3 Tbsp. 2% milk

Additional chopped walnuts

Preheat oven to 350 F. Grease and flour three (3) 8×4 inch loaf pans. In a small bowl, beat filling ingredients until smooth.

In a large bowl, beat sugar, pumpkin, eggs, oil and water until well blended. In another bowl, whisk flour, pie spice, baking soda, cinnamon, salt, baking powder, nutmeg and cloves; gradually beat into pumpkin mixture. Stir in walnuts, raisins and dates.

Pour half of the batter into prepared pans, dividing evenly. Spoon filling over batter. Cover filling completely with remaining batter.

Bake 65-70 minutes or until a toothpick inserted in bread portion comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil; refrigerate until serving.

Just before serving, if desired, in a small bowl, mix confectioners’ sugar, vanilla and enough milk to reach a drizzling consistency. Drizzle over bread; sprinkle with walnuts.        3 loaves – 16 slices each

(Recipe for Pumpkin Swirl Bread was on www.tasteofhome.com, 2014)

Filed Under: Savory Tagged With: can of solid-pack pumpkin, chopped dates, chopped walnuts, cloves, confectioners' sugar, cream cheese, nutmeg, pumpkin pie spice, raisins

Spice Cake Cupcakes

January 25, 2014 Leave a Comment

Spice Cake Cupcakes

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

These moist, spicy cupcakes with creamy caramel frosting are a delicious treat. The recipe has been in my family for years. When I was growing up, it seemed these cupcakes were always in the freezer, just waiting to be snitched one at a time!

Carla Hodenfield Ray, North Dakota

Spice Cupcakes Recipe

Spice Cupcakes

2 cups water

1 cup raisins

½ cup shortening

1 cup sugar

1 egg

1 ¾ cups King Arthur Unbleached All-Purpose Flour

¾ tsp. baking powder

½ tsp. salt

½ tsp. each ground allspice, cinnamon, nutmeg

¼ tsp. baking soda

¼ tsp. ground cloves

¼ cup chopped walnuts

Frosting: 1 cup packed brown sugar

1/3 cup half-and-half cream

¼ tsp. salt

3 Tbsp. butter

1 tsp. vanilla

1 ¼ cups confectioners’ sugar

Coarsely chopped walnuts

In a large saucepan, bring water and raisins to a boil. Reduce heat; simmer for 10 minutes. Remove from heat and cool to room temperature (Do NOT Drain).

Meanwhile, in a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Stir in raisins. Combine dry ingredients; add to creamed mixture until well blended. Stir in walnut.

Fill paper-lined muffin cups three-fourths full. Bake at 350 F. for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pan to wire rack.

For frosting, in a large saucepan, combine brown sugar, cream and salt. Bring to a boil over medium-low heat; cook and stir until smooth. Stir in butter and vanilla. Remove from the heat; cool slightly. Stir in confectioners’ sugar until smooth. Frost cupcakes top with nuts. 14 cupcakes

(Recipe for Spice Cupcakes was on www.tasteofhome.com, 2013)

Filed Under: Cupcake Recipes Tagged With: allspice, chopped walnuts, confectioners' sugar, half-and-half cream, King Arthur Unbleached Flour, nutmeg, raisins, shortening

Pumpkin Spice Cake with Maple Glaze

November 26, 2013 Leave a Comment

Pumpkin Spice Cake with Maple Glaze

Serve up some fun with this delicious cake that’s yummy any time of the year, but especially nice during the holiday season. No one will guess that cake mix simplifies the recipe. The traditional pumpkin and spices plus the delectable maple glaze give it a real from-scratch taste.

Barbara Elliott Tyler, Texas

Pumpkin Spice Cake with Maple Glaze Recipe

Pumpkin Spice Cake with Maple Glaze

1 package yellow cake mix (regular size)

1 can (15 oz.) solid-pack pumpkin

4 eggs

½ cup canola oil

1/3 cup sugar

2 Tbsp. ground cinnamon

1 tsp. ground ginger

1 tsp. ground allspice

1 tsp. ground nutmeg

¼ tsp. cloves

Glaze: 2 cups confectioners’ sugar

¼ cup 2% milk

2 Tbsp. maple syrup

½ tsp. maple flavoring

½ cup chopped pecans, toasted

Place the first 10 ingredients in a large bowl; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased and floured 10 inch fluted tube pan.

Bake at 350 F. for 45-50 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Whisk the confectioners’ sugar, milk, syrup and maple flavoring until smooth. Drizzle over cake and sprinkle with pecans. 12 servings

(Recipe for Pumpkin Spice Cake with Maple Glaze came from tasteofhome.com)

Filed Under: Cake Recipes Tagged With: allspice, can of solid-pack pumpkin, cloves, ginger, maple syrup and flavoring, nutmeg, yellow cake mix

Cranberry Upside-Down Muffins

November 17, 2013 Leave a Comment

Cranberry Upside-Down Muffins

Fresh cranberries are readily available here, so I cook with them often. The sweet-tart taste of these pretty muffins adds a festive touch to special occasion suppers.

Michele Briasco-Brin Fall River, Massachusetts

Cranberry Upside-Down Muffins Recipe

Cranberry Upside-Down Muffins

1 ¾ cups fresh or frozen cranberries

¾ cup sugar

1/8 tsp. ground nutmeg

Batter: 1 ¾ cups flour

1/3 cup sugar

2 tsp. baking powder

¼ tsp. salt

1 egg

¾ cup milk

¼ cup canola oil

½ tsp. lemon extract

1/3 cup chopped walnuts

In a small saucepan, combine cranberries and sugar. Cover and cook over low heat until juice form. Uncover; cook and stir over medium heat for 10 minutes or until berries pop. Stir in nutmeg; cool slightly. Spoon into 12 paper lined muffins cups; set aside.

In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, oil and lemon extract; stir into dry ingredients just until moistened. Stir in walnuts. Spoon over cranberry mixture.

Bake at 400 F. for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to wire rack. Carefully remove paper liners and serve muffins warm, cranberry side up. 1 dozen

(Recipe for Cranberry Upside-Down Muffins came from Taste of Home Best Holiday Recipes, December 28, 2009)

Filed Under: Muffin Recipes Tagged With: canola oil, fresh cranberries, lemon extract, nutmeg, walnuts

Caramel Apple Crisp Squares

Apple Zucchini Bread

Apple Dumplings

Quiche Pastry Cups

McCormick Savory Herb Rub Roasted Turkey

Pumpkin Swirl Bread

Spice Cake Cupcakes

Pumpkin Spice Cake with Maple Glaze

Cranberry Upside-Down Muffins

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