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Pickled Peaches
Snack American

Pickled Peaches

4.7

Prep
20 min
Cook
25 min
Total
765 min

Instructions

  1. 1 Inspect 4 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pickled peaches are ready. Wash new, unused lids and rings in warm soapy water.
  2. 2 Combine sugar and vinegar in a large saucepan; stir until sugar is mostly dissolved. Add cinnamon sticks and cloves; bring to a boil. Cover the pan; boil for about 5 minutes. Discard cinnamon sticks and cloves, or leave them in for a stronger flavor.
  3. 3 Pack peaches into the hot, sterilized jars, filling to within 1 inch of tops; Pour pickling syrup into the packed jars, filling to within ½ inch of the tops. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly.
  4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower the jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  5. 5 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By MISSCOOKSALOT

Apple Butter in the Oven
Snack American

Apple Butter in the Oven

5.0

Prep
15 min
Cook
205 min
Total
220 min

Instructions

  1. 1 Combine apples, apple cider, sugar, and salt together in a large Dutch oven over medium heat. Add cinnamon, star anise, allspice, and cloves. Bring to a simmer. Cover partially and cook until apples are soft, 20 to 25 minutes.
  2. 2 Preheat the oven to 275 degrees F (135 degrees C).
  3. 3 Remove and discard allspice and cloves with a slotted spoon. Remove and reserve cinnamon and star anise. Purée apples with an immersion blender until smooth. Stir in lemon juice and reserved cinnamon and star anise.
  4. 4 Bake uncovered in the preheated oven, stirring every 30 minutes, until mixture thickens and deepens in color, about 3 hours total. Let cool completely. Discard cinnamon and star anise before transferring to airtight containers.

By LauraF

Our Apple Butter
Snack American

Our Apple Butter

4.6

Prep
15 min
Cook
540 min
Total
555 min

Instructions

  1. 1 Place apples, in batches, into a blender; blend until no large chunks remain. Transfer to a slow cooker.
  2. 2 Add white sugar, brown sugar, vanilla, cinnamon, cloves, nutmeg, and ginger to the slow cooker; stir to combine.
  3. 3 Cook, uncovered, on High for 1 hour. Cover slow cooker; cook on High until smooth, 6 to 8 hours, stirring twice per hour. Uncover; cook and stir until thick and spreadable, 2 to 4 hours more.
  4. 4 Meanwhile, inspect eleven 4-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until apple butter is ready. Wash new, unused lids and rings in warm soapy water.
  5. 5 Spoon apple butter into sterilized jars, filling to within 1 inch of the top; seal and freeze.

By Shellie

Cafe-Style Puffed Wheat Squares
Snack American

Cafe-Style Puffed Wheat Squares

4.7

Prep
10 min
Cook
5 min
Total
45 min

Instructions

  1. 1 Butter a 9x13-inch pan.
  2. 2 Heat brown sugar, butter, corn syrup, cocoa powder, cinnamon, and cloves in a saucepan over medium-high heat until butter is melted, stirring constantly. Bring cocoa mixture to a rolling boil; boil for 1 minute.
  3. 3 Remove cocoa mixture from heat; stir in vanilla extract. Fold puffed wheat cereal into cocoa mixture. Pour cereal mixture into prepared pan; press evenly into the pan. Allow to cool completely before cutting into squares, about 30 minutes.

By Islandartist

Pickled Watermelon Rinds
Snack American

Pickled Watermelon Rinds

4.6

Prep
20 min
Cook
85 min
Total
585 min

Instructions

  1. 1 Stir together water and salt in a glass bowl until salt has dissolved. Add watermelon rinds and any additional water needed to cover them. Cover the bowl and refrigerate overnight.
  2. 2 Drain watermelon rinds from salted water and place into a large saucepan or Dutch oven. Cover with fresh water. Place over high heat and bring to a boil. Boil rinds for 30 minutes, then drain and set aside.
  3. 3 Meanwhile, tie cloves, mustard seed, and cinnamon sticks in a piece of cheesecloth. Place into a large saucepan or Dutch oven along with vinegar and sugar. Bring to a boil over high heat, then remove from the heat and let stand for 15 minutes.
  4. 4 Stir in drained watermelon rind, then return to the stove over high heat. Bring to a boil, reduce heat to medium, and simmer until rind is transparent and syrup is slightly thickened, 45 to 50 minutes. Remove and discard the spices after 40 minutes. Stir in food coloring.
  5. 5 Ladle into hot sterilized 1-pint jars, leaving 1/2 inch of head space. Seal jars with new lids and rings, making sure you have cleaned the jar rims of any residue. Process jars under 1 inch of water in a boiling water bath for 10 minutes. Let cool overnight, then press down on the lids to make sure they are sealed before storing. Store any opened jars in the refrigerator.

By Nancy Hansen Puig

Pennsylvania-Dutch Pickled Beets and Eggs
Snack American

Pennsylvania-Dutch Pickled Beets and Eggs

4.8

Prep
15 min
Cook
30 min
Total
2925 min

Instructions

  1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  2. 2 Place eggs, beets, and onion in a non-reactive glass or plastic container. Set aside.
  3. 3 Combine sugar, 1 cup reserved beet juice, vinegar, cloves, bay leaves, salt, and pepper in a medium-size, non-reactive saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes.
  4. 4 Pour hot liquid over eggs, beets, and onion. Cover and refrigerate 48 hours before using.

By Cindy

Instant Pot® Applesauce
Snack American

Instant Pot® Applesauce

5.0

Prep
15 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Use a vegetable peeler to remove 2 thick strips of lemon peel, being careful to avoid the bitter pith. Tie up lemon peel, cinnamon stick, ginger, star anise, and cloves in cheesecloth for easy retrieval after cooking.
  2. 2 Place apples in a multi-functional pressure cooker (such as Instant Pot®). Add cheesecloth bundle, water, and salt. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 15 to 20 minutes. Avoid releasing pressure manually as hot applesauce may splutter up through the vent. Remove the cheesecloth bundle with a slotted spoon and discard.
  4. 4 Mix brown sugar into the applesauce until dissolved. Taste and adjust the level of sweetness if needed.

By LauraF

Bread and Butter Pickles
Snack American

Bread and Butter Pickles

4.8

Prep
60 min
Cook
30 min
Total
270 min

Instructions

  1. 1 Mix cucumbers, onions, green bell peppers, garlic, and salt together in a large bowl. Allow to stand approximately 3 hours.
  2. 2 Mix sugar, cider vinegar, mustard seed, turmeric, celery seed, and whole cloves together in a large saucepan; bring to a boil over high heat.
  3. 3 Drain any liquid from the cucumber mixture. Stir cucumbers into the boiling vinegar mixture. Remove from heat shortly before the combined mixture comes to a boil.
  4. 4 Transfer into sterile screw-top jars; seal and chill in the refrigerator until ready to serve.
  5. 5 Enjoy!

By David

Fig and Honey Jam with Walnuts
Snack American

Fig and Honey Jam with Walnuts

4.7

Prep
15 min
Cook
95 min
Total
110 min

Instructions

  1. 1 Combine figs, honey, water, butter, lemon juice, cinnamon, vanilla extract, cloves, salt, and ginger in a pot; bring to a boil. Reduce heat; simmer until figs are soft, about 1 hour and 15 minutes.
  2. 2 Purée fig mixture with an immersion blender until jam reaches desired consistency; stir in walnuts. Continue cooking until flavors meld, about 15 minutes more.
  3. 3 Pour jam into a container. Store in the refrigerator for up to one month.

By Rachel Swiger-Imhoff

Old Fashioned Pumpkin Butter
Snack American

Old Fashioned Pumpkin Butter

5.0

Prep
10 min
Cook
50 min
Total
630 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine pumpkin puree, sugar, maple syrup, cinnamon, ginger, nutmeg, cloves, salt, cayenne pepper, apple juice, and apple cider vinegar in a deep, heavy-bottomed saucepan; whisk until thoroughly combined. Place over medium-high heat and stir occasionally until simmering.
  3. 3 Reduce heat to medium-low and cook, stirring occasionally, until the mixture thickens and reduces by about half, 45 to 60 minutes. The sauce will be very hot, so wear an oven mitt and stir carefully. You may also want to use a splatter guard to keep the sauce from dirtying your stove.
  4. 4 Once reduced, remove from the stove and let cool for 10 minutes. Toss in butter and whisk until it disappears. Let cool to room temperature, about 1 1/2 hours.
  5. 5 Transfer pumpkin butter into an airtight container and place in the refrigerator until thoroughly chilled and flavors have developed, 8 hours to overnight. Store in the refrigerator.

By John Mitzewich

Spiced Banana Bread
Snack American

Spiced Banana Bread

4.7

Prep
15 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8x3-inch loaf pans.
  2. 2 Whisk together flour, baking powder, and baking soda; set aside.
  3. 3 Mash bananas, sugar, eggs, cinnamon, salt, nutmeg, and cloves together in a large bowl with a fork until well combined. Stir in melted butter and vanilla, then fold in flour mixture until a batter forms and no dry lumps remain. Pour into the prepared loaf pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
  5. 5 Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack.

By Jennifer Walsh

Spicy Ginger Cookies
Snack American

Spicy Ginger Cookies

4.8

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Whisk brown sugar, shortening, butter, molasses, eggs, baking soda, cinnamon, ginger, salt, cloves, and cayenne pepper together in a large bowl until glossy; fold in flour until dough is just combined.
  3. 3 Pour coarse sugar into a shallow bowl. Roll dough into 48 balls; roll balls in coarse sugar and place 2 inches apart on a baking sheet.
  4. 4 Bake in the preheated oven until cookie tops crack, about 9 minutes.

By Anisa

Pumpkin Chocolate Chip Muffins
Snack American

Pumpkin Chocolate Chip Muffins

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin pan, or line with paper liners.
  2. 2 Whisk sugar, eggs, and oil together in a medium bowl. Stir in pumpkin and water until well combined.
  3. 3 Mix flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt together in a large bowl.
  4. 4 Stir pumpkin mixture into flour mixture until just combined; do not overmix. Fold in chocolate chips.
  5. 5 Divide batter evenly among muffin cups, filling each about 2/3 full.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

By Donna

Butternut Squash and Cranberry Muffins
Snack American

Butternut Squash and Cranberry Muffins

4.5

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line with paper liners.
  2. 2 Whisk flour, white sugar, brown sugar, cinnamon, baking powder, ground nutmeg, cloves, baking soda, and freshly grated nutmeg together in a bowl; fold in cranberries. Beat butternut squash, eggs, coconut oil, safflower oil, and ginger together in a separate bowl until smooth; stir into flour mixture until batter is just combined. Spoon batter into the prepared muffin cups.
  3. 3 Bake in the preheated oven until a toothpick inserted into centers of muffins comes out clean, about 25 minutes.

By InvisiGyrl

Carolyn's Holiday Fruit Bread
Snack American

Carolyn's Holiday Fruit Bread

4.8

Prep
20 min
Cook
55 min
Total
80 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease 8x4 inch loaf pan.
  2. 2 Sift the flour, baking soda, baking powder, salt, cinnamon, and cloves together in a large bowl. Stir in the oats. Beat the butter, sugar, and vanilla together in a mixing bowl until light and fluffy. Stir in the eggs until well blended. Mix in the applesauce, walnuts, and raisins. Stir in the flour mixture just until moistened. Pour batter into prepared loaf pan.
  3. 3 Bake in preheated oven until a knife inserted in middle comes out clean, about 55 minutes. Take care not to overbake. Cool 5 minutes in pan before turning out on a rack to cool completely.

By Nicole

Cucumber Nut Bread
Snack American

Cucumber Nut Bread

4.7

Prep
15 min
Cook
50 min
Total
155 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Spray 2 5x9-inch loaf pans with cooking spray.
  2. 2 Place shredded cucumbers into a colander and let drain for about 30 minutes.
  3. 3 Stir eggs, vegetable oil, sugar, vanilla extract, drained cucumber, and pecans together in a large bowl. Whisk flour, cinnamon, baking soda, salt, baking powder, nutmeg, and cloves in a separate bowl. Stir dry ingredients into the cucumber mixture until batter is thoroughly combined. Spoon batter into prepared loaf pans.
  4. 4 Bake loaves in the preheated oven until lightly browned and a toothpick inserted into the center of each loaf comes out clean, 50 minutes to 1 hour. Let loaves cool in pans for 10 minutes before removing from pans to finish cooling on wire racks.

By Marcella

Whole Wheat Pumpkin Bread
Snack American

Whole Wheat Pumpkin Bread

4.5

Prep
10 min
Cook
50 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.
  2. 2 Place raisins in a small bowl; cover with boiling water by 1 inch. Set aside until raisins are plump and rehydrated, 3 to 4 minutes; drain, reserving ⅓ cup soaking water in a separate bowl.
  3. 3 Combine whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, salt, cloves, and nutmeg in a large bowl. Combine pumpkin, sugar, eggs, reserved soaking water, and oil in a separate bowl; stir into flour mixture until just moistened. Fold in walnuts and raisins. Pour batter into the prepared loaf pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, 50 to 55 minutes. Cool in the pan for 15 minutes, then remove from the pan and transfer loaf to a wire rack to cool completely.

By Donna Scheletsky

Pumpkin Coconut Bread
Snack American

Pumpkin Coconut Bread

4.7

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5 inch loaf pans.
  2. 2 Mix together sugars, oil, and eggs. Mix in pumpkin. Add flour, salt, soda, and spices, and then water. Stir together until just moistened. Stir in coconut and nuts. Pour batter into prepared pans.
  3. 3 Bake for 60 minutes, or until tester inserted in the center comes out clean.

By Donna Abbott

Grandma Ruby's Prune Cake
Snack American

Grandma Ruby's Prune Cake

4.3

Prep
20 min
Cook
30 min
Total
110 min

Instructions

  1. 1 Preheat the oven to 350 degrees F. Line a 9x13-inch baking dish with parchment paper.
  2. 2 Make cake: Place prunes into a medium saucepan; cover with water and bring to a boil. Remove from heat and let stand for 10 minutes. Strain any excess water. Mash prunes and set aside.
  3. 3 Whisk together flour, cinnamon, cloves, and nutmeg in a medium bowl. Beat together sugar, eggs, and butter in a large bowl until blended. Stir together prune juice and baking soda in a measuring cup until combined.
  4. 4 Stir prune juice mixture and flour mixture alternately into egg mixture until well combined. Stir in mashed prunes until incorporated. Transfer batter to the prepared baking dish.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 30 to 35 minutes. Cool for 15 minutes, then remove cake from the dish and transfer to a wire rack to cool completely.
  6. 6 While cake is cooling, make sauce: Add sugar, butter, cream, corn syrup, and baking soda to a small saucepan over medium heat. Bring to a boil and boil for 2 minutes.
  7. 7 Slice cooled cake and serve with warm sauce.

By Sunsweet

Chef John's Gingersnap Cookies
Snack American

Chef John's Gingersnap Cookies

4.9

Prep
30 min
Cook
20 min
Total
110 min

Instructions

  1. 1 Whisk 2 cups plus 2 tablespoons flour, ground ginger, cinnamon, baking soda, salt, cloves, black pepper, and cayenne together in a large mixing bowl until thoroughly mixed.
  2. 2 Cream together butter and 2/3 cup sugar in a separate bowl until pale yellow and creamy, about 2 minutes. Add candied ginger, molasses, vanilla, and egg. Whisk mixture until well blended. Add flour mixture to butter mixture and stir just until the flour disappears. Cover dough with plastic wrap and refrigerate until chilled, about 1 hour.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Pour 1/2 cup white sugar into a shallow dish for rolling cookies.
  4. 4 Scoop out about 1 1/2 teaspoons dough with a small scoop or teaspoon. Form dough into balls and roll in white sugar. Place cookies on the prepared baking sheet. Slightly flatten cookies to about 1/4-inch thick; sprinkle with a pinch more sugar.
  5. 5 Bake in batches in the preheated oven until cookies are your desired crispiness or chewiness, 10 to 15 minutes.

By John Mitzewich

Cream Cheese Filled Pumpkin Muffins
Snack American

Cream Cheese Filled Pumpkin Muffins

4.5

Prep
15 min
Cook
25 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  2. 2 Whisk flour, cinnamon, pumpkin pie spice, nutmeg, ginger, salt, baking soda, allspice, cloves, and cardamom together in a bowl.
  3. 3 Beat brown sugar and eggs together in a large bowl with an electric mixer until smooth. Beat in pumpkin purée and 1/2 cup plus 2 tablespoons vegetable oil until combined. Beat in flour mixture until just incorporated.
  4. 4 Spoon batter into the prepared muffin cups, filling each about 1/2 full. Spoon about 1 teaspoon cream cheese into center of each muffin cup; poke it down into middle of batter. Sprinkle sunflower seeds over muffin tops.
  5. 5 Bake in the preheated oven until golden and tops spring back when lightly pressed, about 25 minutes. Cool muffins in tin for 5 minutes, then transfer to a rack to cool completely. Be careful; the cream cheese stays hot for a while.

By witchywoman

Vegan Zucchini Banana Bread Muffins
Snack American

Vegan Zucchini Banana Bread Muffins

4.2

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
  2. 2 Combine zucchini, mashed bananas, applesauce, brown sugar, oil, lemon juice, and vanilla in a large bowl; mix well. Set aside.
  3. 3 Whisk flour, baking soda, 1 tablespoon cinnamon, nutmeg, baking powder, salt, and cloves together in a separate bowl until well combined; slowly stir into zucchini mixture until batter is just combined. Spoon batter into the prepared cups, filling each ¾ full.
  4. 4 Combine white sugar and 1 teaspoon cinnamon in a small bowl; sprinkle over batter.
  5. 5 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 30 minutes.

By Natalie Mastroianni Moreau

Coffee Shop Pumpkin Scones
Snack American

Coffee Shop Pumpkin Scones

4.8

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.
  2. 2 Whisk flour, white sugar, baking powder, 1 teaspoon cinnamon, salt, nutmeg, cloves, and ginger together in a large bowl; cut in butter and shortening using a pastry cutter or 2 knives until mixture is crumbly.
  3. 3 Combine pumpkin, egg, and half-and-half in a separate bowl; stir into flour mixture until just combined. Turn dough out onto a floured work surface; shape into a 1/2-inch-thick square. Cut dough into pizza-shaped wedges; arrange on the prepared baking sheet.
  4. 4 Bake in the preheated oven until lightly browned, 10 to 15 minutes. Transfer scones to a wire rack to cool.
  5. 5 Whisk confectioners' sugar, milk, 1/4 teaspoon cinnamon, and pumpkin pie spice together in a bowl; drizzle over scones. Let set.

By PinkPrincess

Gluten-Free Zucchini Carrot Muffins
Snack American

Gluten-Free Zucchini Carrot Muffins

4.5

Prep
25 min
Cook
25 min
Total
90 min

Instructions

  1. 1 Lightly grease 18 muffin cups.
  2. 2 Sift brown rice flour, tapioca starch, potato starch, cinnamon, baking soda, baking powder, salt, nutmeg, ginger, and cloves together into a large bowl.
  3. 3 Place quinoa, flax seeds, almonds, and sunflower seeds in a coffee grinder; pulse until finely ground. Add ground quinoa mixture to rice flour mixture; mix well.
  4. 4 Beat yogurt, brown sugar, eggs, coconut oil, agave nectar, and vanilla together in a large bowl until well combined; stir in rice flour mixture until batter is just blended. Fold in zucchini, carrot, apple, and raisins; divide batter between the prepared muffin cups. Rest batter at room temperature for 30 minutes.
  5. 5 Preheat the oven to 375 degrees F (190 degrees C).
  6. 6 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 25 to 30 minutes. Cool in the tins for 10 minutes before transferring to a wire rack to cool completely.

By swalker3

Apple Pie Bread
Snack

Apple Pie Bread

3.8

Prep
15 min
Cook
80 min
Total
95 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 9x5 inch loaf pan.
  2. 2 In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and cloves. In a separate bowl, mix together milk, egg and oil until well blended. Stir milk mixture into flour mixture. Fold in apple. Pour into prepared pan.
  3. 3 Bake in preheated oven for 1 hour 20 minutes, until loaf springs back when touched lightly in center. Cool in pan 10 minutes before removing to wire rack to cool completely.

By Tuula

Spiced Plum Bread
Snack

Spiced Plum Bread

4.0

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
  2. 2 In a large bowl, blend the egg, honey, sugar, and vanilla. Mix in the flour, baking soda, cloves, and cinnamon. Fold in the plums and walnuts.
  3. 3 Transfer the batter to the prepared loaf pan, and bake 50 to 60 minutes in the preheated oven, until a toothpick inserted in the center of the loaf comes out clean.

By Samantha Cantrill

Pumpkin Pie from Almond Breeze®
Snack

Pumpkin Pie from Almond Breeze®

4.1

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees.
  2. 2 In a large bowl, combine eggs, egg yolk, sugar, cinnamon, salt, nutmeg, ginger and ground cloves.
  3. 3 Gradually stir in Original or Vanilla Almond Breeze, then stir in pumpkin puree.
  4. 4 Pour filling into premade pie shell.
  5. 5 Bake for 50 to 55 minutes or until filling is set.

By Almond Breeze

Ginger Cookies from Stevia In The Raw
Snack

Ginger Cookies from Stevia In The Raw

4.7

Prep
120 min
Cook
10 min
Total
130 min

Instructions

  1. 1 Preheat oven to 350 degrees F.
  2. 2 Combine flour, baking soda, salt, ginger, cinnamon, and cloves in a medium bowl; set aside.
  3. 3 Beat butter, Stevia in the Raw, and 1/4 cup Sugar in the Raw in a large bowl with a mixer at medium-high speed until well mixed. Beat in egg and corn syrup until smooth. Stir in flour mixture. Refrigerate dough for 1 to 2 hours or until easy to handle. (See Tip below.)
  4. 4 Place 1/3 to 1/2 cup Sugar in the Raw in a small dish. Shape dough into 3/4-inch balls; roll in sugar. Place balls 2 inches apart on greased cookie sheets.
  5. 5 Bake 7 to 10 minutes or just until edges begin to brown. (Do not overbake or cookies will be dry.) Cool 1 minute on baking sheet, then remove to wire racks to finish cooling.

By In The Raw

Fig Bars II
Snack

Fig Bars II

3.9

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch baking pan.
  2. 2 In a large bowl, beat eggs and sugar until thick and pale. Sift together the flour, baking powder, salt, cloves, cinnamon and allspice; blend into the egg mixture along with the vanilla. Finally fold in the chopped figs and walnuts. Pour the batter into the prepared pan and spread evenly.
  3. 3 Bake for 20 to 25 minutes in the preheated oven, until lightly toasted. When cool, cut into squares and roll the squares in confectioners' sugar.

By dakota kelly