nutmeg - 2/3 - Annette's Sweet Treats

French Onion with Provolone Cheese Soup

April 26, 2013 Leave a Comment

French Onion with Provolone Cheese Soup

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

I ADAPTED a basic recipe to copy the onion soup served at my favorite restaurant. No matter what my entrée, I always ordered the soup. Now I can make it at home. It’s a meal in itself or an impressive beginning to a full-course meal.

Barbara Brunner Steelton, Pennsylvania

French Onion with Provolone Soup Recipe

French Onion with Provolone Soup

2 medium onions, chopped

1 tsp. sugar

6 Tbsp. butter, divided

1 Tbsp. flour

1/8 tsp. pepper

Dash nutmeg

2 ½ cups beef or vegetable broth

2 Tbsp. grated Parmesan cheese

2 slices French bread (1 inch thick)

4-6 slices provolone cheese

In a large saucepan, sauté onions and sugar in 3 tablespoons of butter until golden brown. Stir in the flour, pepper and nutmeg until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; cover and simmer for 30 minutes. Stir in the Parmesan cheese.

Meanwhile, in a large skillet, melt remaining butter; add bread. Cook until golden brown on both sides. Ladle soup into two oven-proof bowls. Place 2-3 slices of cheese in each bowl; top with bread and remaining cheese. Bake at 375 F. for 10 minutes or until cheese is bubbly. 2 servings

(Recipe for French Onion with Provolone Soup was on www.tasteofhome.com)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment. I would like to know your thoughts of the recipe.

Filed Under: Savory Tagged With: beef broth, French bread, nutmeg, onions, provolone cheese

Beer-and-Cheese Fondue

March 10, 2013 Leave a Comment

Beer-and-Cheese Fondue

Helles-style lager, a flavorful but light style of beer popular in Switzerland, will add character to this fondue without overwhelming it, the way a darker brew might. Spaten and Paulaner are two widely available examples.

Beer-and-Cheese Fondue Recipe

Beer-and-Cheese Fondue

4 oz. Emmentaler cheese, shredded

4 oz. Gruyere cheese, shredded

1 Tbsp. cornstarch

1 clove garlic, peeled

¾ cup lager-style beer

1 ½ tsp. lemon juice

Pinch nutmeg

Cubes of baguette and whole grain bread for dipping

Place cheese in a zipper-lock bag with cornstarch and shake to distribute cornstarch.

Cut garlic clove in half and rub against bottom and sides of a heavy nonstick saucepan. Add beer and lemon juice to pan and heat over low until liquid comes to a simmer. Slowly add cheese, a small handful at a time, stirring constantly. Stir in nutmeg.

Keep stirring until cheese is melted, smooth and just starting to bubble. Let it boil, stirring for 2 minutes. Place pot on trivet and serve immediately directly from hot pot, rewarming on stovetop as necessary. Or transfer to a fondue pot to keep warm, stirring occasionally as you dip.

Makes 2 servings

(Recipe for Beer-and-Cheese Fondue recipe was in Newsday, February 7, 2013.)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment. I would like to know your thoughts of the recipe.

Filed Under: Savory Tagged With: Emmentaler cheese, Gruyere cheese, lager-style beer, nutmeg

Crunchy Sweet Potato Casserole

February 26, 2013 Leave a Comment

Crunchy Sweet Potato Casserole

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

Some tasty seasonings like cinnamon and nutmeg and a crunchy corn flake and walnut topping make it easy for even kids to eat their nutritious sweet potatoes. This is a terrific side dish.

Virginia Slater West Sunbury, Pennsylvania

Crunchy Sweet Potato Casserole Recipe

Crunchy Sweet Potato Casserole

2 cups mashed sweet potatoes

½ cup butter, melted

¼ cup sugar

¼ cup packed brown sugar

2 eggs, lightly beaten

½ cup 2% milk

1 tsp. ground cinnamon

½ tsp. ground nutmeg

Topping: 1 cup crushed cornflakes

½ cup chopped walnuts

¼ cup packed brown sugar

¼ cup butter, cubed

In a large bowl, combine the first eight ingredients. Spoon into a greased 1 ½ qt. baking dish. Bake, uncovered at 375 F. for 20 minutes or until a thermometer reads 160 F.

Combine topping ingredients; sprinkle over potatoes. Bake 5-10 minutes longer or until the topping is lightly browned. 6 servings

(Recipe for Crunchy Sweet Potato Casserole is from www.tasteofhome.com, 2012)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment. I would like to know your thoughts of the recipe.

Filed Under: Savory Tagged With: cinnamon, cornflakes, mashed sweet potatoes, nutmeg, walnuts

Holly and Eggnog Pie Recipe

December 9, 2012 Leave a Comment

Holly and Eggnog Pie

This Holly and Eggnog Pie has a unique crust and a creamy filling brimming with the flavors of the season. It definitely says “Christmas”. I had made this pie for my friend and I gave it to her 2 days before Christmas. She loved this pie!

Holly and Eggnog Pie Recipe

Holly and Eggnog Pie

Crust:   1 (15 oz.) package Pillsbury All Ready Pie Crusts

1 egg, separated

6 – 8 drops red food color

6 – 8 drops green food color

Filling:    1 envelope unflavored gelatin

1 ½ cups eggnog

1 cup powdered sugar

¼ cup margarine, softened

2 (8 oz.) package cream cheese, softened

¼ tsp. nutmeg

½ tsp. rum extract

Allow both crust pouches to stand at room temperature for 20 minutes. Heat oven to 450 F. Prepare pie crust according to package directions for unfilled one crust pie using 9-inch pie pan. Trim dough even with edge of pan. To make decorative edge, using 2-inch holly leaf-shaped cutter or sharp knife or leaf pattern, cut 16 leaves from remaining crust. From dough scraps, make twenty-four ¼ inch balls. Beat egg white in small bowl. Brush edge of crust with egg white. Brush bottoms of leaves and balls with egg white and arrange around edge of crust to resemble holly leaves and berries.

Place half of egg yolk in each of 2 custard cups. Add red food color to one and green food color to the other, mix well. With small brush, paint green mixture on leaves; paint red mixture on berries. Bake at 450 F. for 9 to 11 minutes or until lightly browned. Cool completely.

In a small saucepan, evenly sprinkle gelatin over ½ cup of the eggnog; let stand 1 minute to soften gelatin. Cook over medium heat, stirring constantly until gelatin is dissolved. Remove from heat; set aside. In large mixer bowl, combine powdered sugar, margarine and cream cheese. Beat at low speed until light and fluffy. Gradually add nutmeg, rum extract, gelatin mixture and remaining eggnog. Beat on high speed until smooth. Refrigerate 15 minutes or until mixture mounds slightly when stirred; pour into cooled crust. Refrigerate until firm, about 4 hours. If desired, sprinkle with nutmeg. Store in refrigerator.         10 servings

TIPS: If desired, cut and paint additional holly leaves and berries to decorate surface of pie. Bake on ungreased cookie sheet at 450 F. for 4 minutes or until lightly browned. Position on pie as desired.

Unused pie crust dough can be baked into sweet treats. Using 2-inch cookie cutters with sugar, colored sugar or a cinnamon-sugar mixture. Bake on ungreased cookie sheet at 450 F. for 5 to 8 minutes or until light golden brown.

(Recipe for Holly and Eggnog Pie was in Pillsbury Classic Cookbook, Holiday, Keeping in Touch with Family and Friends, 1992 issue)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment. I would like to know your thoughts on the recipe.

Hope you enjoyed the Holly and Eggnog Pie, if so, click “Like”. I look forward to hearing from you, so let me know how you liked it!

Filed Under: Pie Recipes Tagged With: cream cheese, eggnog, nutmeg, powdered sugar, rum extract, unflavored geltin

Gingerbread Boys Recipe

December 1, 2012 Leave a Comment

Gingerbread Boys

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

These lightly spiced festive fellows are great to munch on. And if I punch a hole in the cutout shapes before baking, I can use the sturdy cookies as tree ornaments, too.

Dore’ Merrick Grabski Utica, New York

Gingerbread Boys Recipe

Gingerbread Boys

2/3 cup shortening

½ cup sugar

½ cup molasses

1 egg

3 cups all-purpose flour

1 tsp. baking soda

1 tsp. ground cinnamon

1 tsp. ground ginger

1 tsp. ground cloves

½ tsp. salt

½ tsp. ground nutmeg

Confectioners’ sugar icing, red-hot candies and

Miniature chocolate chips

In a mixing bowl, cream shortening and sugar. Add molasses and egg; mix well. Combine the flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg; gradually add to creamed mixture and mix well. Divide dough in half. Refrigerate for at least 2 hours.

On a lightly floured surface, roll out each portion of dough to 1/8 inch thickness. Cut with a 4 inch cookie cutter dipped in flour. Place 2 inch apart on greased baking sheets.

Bake at 350 F. for 9 – 11 minutes or until edges are firm. Remove to wire rack to cool. Decorate as desired.

TIP: Put 2 miniature chips for the eyes; and 3 red-hot candies in the center.

(Recipe for Gingerbread Boys was in Taste of Home Best Loved Cookies and bars, January 19, 2009 issue)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment. I would like to know your thoughts on the recipe.

Hope you enjoyed the Gingerbread Boys, if so, click “Like”. I look forward to hearing from you, so let me know how you liked it!!

Filed Under: Cookie Recipes Tagged With: cinnamon, cloves, ginger, molasses, nutmeg, red-hot candies

Cranberry Bread Pudding Recipe

November 17, 2012 Leave a Comment

Bread pudding is an old-fashioned baked dessert of cubed or sliced bread saturated with a mixture of milk, eggs, sugar and spices. This Cranberry Bread Pudding has been simplified by using purchased toasted bread cubes.

Cranberry Bread Pudding Recipe

Cranberry Bread Pudding

Bread Pudding: 2 ½ cups unseasoned toasted bread cubes (from 12 oz. pkg.)

1 ½ cups milk

¼ firmly packed brown sugar

½ tsp. cinnamon

½ tsp. nutmeg

½ tsp. vanilla

2 eggs, beaten

½ cup sweetened dried cranberries

Sauce: 1/3 cup sugar

1/3 cup firmly packed brown sugar

1/3 cup whipping cream

1/3 cup butter

1 tsp. vanilla

Heat oven to 350 F. Grease 1-quart casserole. In greased casserole, combine bread cubes and milk; mix well.

In medium bowl, combine ¼ cup brown sugar, cinnamon, nutmeg, ½ teaspoon vanilla and eggs; blend well. Stir in cranberries. Add egg mixture to bread cube mixture; mix well.

Bake at 350 F. for 45 to 50 minutes or until pudding is set.

In small saucepan, combine sugar, 1/3 cup brown sugar, whipping cream and butter; mix well. Cook over medium heat for about 5 minutes or until mixture comes to a boil, stirring occasionally. Stir in 1 teaspoon vanilla. Serve warm sauce over warm pudding.

Tip: The bread pudding can be assembled in the casserole and refrigerated overnight before baking it. The sauce can be made a day ahead and refrigerated; reheat it just before serving.

(Recipe for the Cranberry Bread Pudding was in Pillsbury Classic Cookbook, Festive Holiday Baking, November 1998)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment. I would like to know your thoughts of the recipe.

Hope you enjoyed the Cranberry Bread Pudding, if so, click “Like”. I look forward to hearing from you, so let me know how you liked it!!

Filed Under: Bread Recipes Tagged With: brown sugar, dried cranberries, nutmeg, unseasoned bread cubes

Cherry Shortbread Cookies Recipe

August 28, 2012 Leave a Comment

Cherry Shortbread Cookies

When I was living in Albany, NY; I made these Cherry Shortbread cookies for the first time in 1984. I doubled the recipe to fit into an 11×17 inch pan. I have made these cookies since 1984, and its 2012 now. Everyone enjoys these cookies that I sometime make them 2 – 3 times a year. They are really good.

Cherry Shortbread Cookies Recipe

Cherry Shortbread Cookies

1 ¼ cup Maraschino cherries

3 1/8 cups flour (3 cups plus 2 Tbsp.)

9 Tbsp. sugar (heaping ½ cup)

1 ½ tea nutmeg

1 ½ cup margarine

4 – 6 drops red food coloring

First chop and drain the cherries on a paper towel.

Put the mixer on low speed and mix the flour, sugar, nutmeg, margarine and the food coloring; mix until mixture resembles fine crumbs. Then stir in the cherries.

Put mixer on a higher speed until dough is smooth. Put the dough into a ungreased cookie sheet; pat it down until it is all level.

Bake on 325F. for 20 – 25 minutes until edges are firm and bottom is lightly browned. Cut while warm into 3 x 1 sticks (place the pan with the handles on the top and bottom); then cut 2 strips downwards (4 inches apart) so there are 3 strips facing you, then turn pan around and cut 1 inch downwards. So there will be 3 x 1 inch sticks. Transfer to wire rack; cool completely. Drizzle with glaze.

Glaze

Powdered sugar

1 Tsp. of each cherry & almond flavoring

(stir until smooth)

(Recipe for the Cherry Shortbread Cookies, I can’t find the book that the recipe was in)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the end of the recipe. I would like to know what you think of the recipes.

Hope you enjoyed making the Cherry Shortbread Cookies recipe, if so, click “Like”. I look forward to hearing from you, so let me know how you liked it!!

Filed Under: Cookie Recipes Tagged With: cookie recipe, nutmeg, powdered sugar, red food coloring

Easy Kitchen Sink Cookies Recipe

August 20, 2012 Leave a Comment

Easy Kitchen Sink Cookies

Recipes provided courtesy of Taste of Home. Find more great recipes at

www.tasteofhome.com.

Crisp on the outside and soft inside, these goodies are packed with oats, coconut, chocolate and tons of flavor.

Brittney Musgrove Dallas, Georgia

Easy Kitchen Sink Cookies Recipe

Easy Kitchen Sink Cookies

1 cup butter, softened

1 ¼ cups packed brown sugar

2 eggs

3 tsp. vanilla

2 tsp. 2% milk

2 cups quick-cooking oats

1 ¾ cups flour

1 tsp. baking soda

½ tsp. salt

¼ tsp. ground nutmeg

1 cup (6 oz.) semi-sweet chocolate chips

1/3 cup Reese’s pieces

1/3 cup flaked coconut

1/3 cup chopped walnuts

1/3 cup milk chocolate M&M’s

Preheat oven to 375F. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the eggs, vanilla and milk. Combine the oats, flour, baking soda, salt and nutmeg; gradually add to creamed mixture and mix well. Stir in the remaining ingredients.

Drop by rounded tablespoonful’s 3 inches apart onto ungreased baking sheets. Flatten slightly with the bottom of a glass coated with cooking spray.

Bake at 375F. for 8 – 10 minutes or until golden brown. Cool for 1 minute before removing from pans to wire racks. 5 dozen

(Recipe for Easy Kitchen Sink Cookies Recipe was in the Taste of Home Cookies and Bars magazine, display until June 11, 2012 issue)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the end of each recipe. I would like to know what you think of the recipes.

Hope you enjoyed the Easy Kitchen Sink Cookies, if so, click “Like”. I look forward to hearing from you, so let me know how you liked it!!

Filed Under: Cookie Recipes Tagged With: coconut, cookies recipe, M&M's, nutmeg, quick-cooking oatmeal, Reese's pieces, semisweet chocolate chips

French Onion with Provolone Cheese Soup

Beer-and-Cheese Fondue

Crunchy Sweet Potato Casserole

Holly and Eggnog Pie Recipe

Cranberry Bread Pudding Recipe

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