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Easy Avocado Bread
Bread & Baking American

Easy Avocado Bread

4.7

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.
  2. 2 Sift flour, baking soda, baking powder, salt, cinnamon, and allspice together in a large bowl; set aside.
  3. 3 Beat sugar and butter together in a separate bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, then mix in mashed avocado.
  4. 4 Stir in flour mixture alternately with buttermilk until just mixed. Fold in chopped pecans, raisins, and orange zest.
  5. 5 Divide batter evenly between the two loaf pans.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Allow loaves to cool in pan for at least 20 minutes before removing.

By Michelle

Delicious Hot Cross Buns
Bread & Baking American

Delicious Hot Cross Buns

4.5

Prep
25 min
Cook
25 min
Total
115 min

Instructions

  1. 1 Whisk warm milk, sugar, and yeast in a medium bowl until sugar dissolves. Cover and let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
  2. 2 Sift 4 ¾ cups flour, cinnamon, allspice, salt, and nutmeg in a large bowl.; rub in butter with your fingers until mixture resembles fine crumbs. Stir in raisins, eggs, and yeast mixture; mix until well combined.
  3. 3 Turn out dough onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover the bowl with a towel; set aside to rise in a warm place until doubled in volume, about 45 minutes.
  4. 4 Punch down risen dough with your fist; transfer to a flat surface and knead for 1 minute. Divide into 12 pieces; roll into buns.
  5. 5 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
  6. 6 Arrange buns neatly in the prepared baking dish, cover the dish with plastic wrap, and set aside to rise in a warm place for 15 minutes.
  7. 7 Whisk ½ cup flour and water together in a small bowl to form a smooth paste, transfer to a piping bag, and carefully pipe a cross onto bun tops.
  8. 8 Bake in the preheated oven for 10 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C). Continue baking until buns risen and golden in color, about 15 minutes more. Immediately brush buns with warmed apricot jam.

By Bush Cook

Low-Fat Apple Spice Muffins
Bread & Baking American

Low-Fat Apple Spice Muffins

4.4

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
  2. 2 Whisk the whole wheat pastry flour, all-purpose flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger together in a large bowl until evenly combined. Use your fingers to make a well in the center of the dry ingredients.
  3. 3 In a separate bowl, whisk the egg whites, skim milk, yogurt, raw sugar, canola oil, and vanilla extract until smooth; mix in the chopped apple.
  4. 4 Pour the liquid ingredients into the well in the dry ingredients, and mix to make a thick batter.
  5. 5 Pour the batter into the prepared muffin cups, filling them about 2/3 full.
  6. 6 Bake the muffins in the preheated oven until lightly golden brown and a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes.
  7. 7 Cool the muffins in their cups for about 5 minutes before removing to finish cooling on wire racks.

By Chef Ivy

Spiced Chocolate-Zucchini Bread
Bread & Baking American

Spiced Chocolate-Zucchini Bread

5.0

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan.
  2. 2 Combine sugar and oil in a large bowl; beat in eggs and vanilla extract. Add grated zucchini; stir in flour, cocoa powder, cinnamon, baking soda, nutmeg, salt, baking powder, and allspice. Stir in chocolate chips and walnuts with a wooden spoon until well blended. Pour batter into the prepared loaf pan.
  3. 3 Bake in the preheated oven until top is golden brown and a toothpick inserted into center comes out clean, about 50 minutes. Carefully tip loaf onto a work surface. Gently tap bottom of loaf; if it sounds hollow, bread is done.

By TheAngelique

Best Sweet Potato Muffins
Bread & Baking American

Best Sweet Potato Muffins

Prep
10 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease 18 muffin cups with cooking spray.
  2. 2 Place sweet potatoes into the bowl of a food processor and add sugar, eggs, cinnamon, ginger, nutmeg, salt, allspice, and cloves. Process until smooth, about 30 seconds. Transfer to a mixing bowl and add milk, oil, baking powder, and baking soda. Mix thoroughly with a fork. Add flour and mix using a fork or spatula just until combined.
  3. 3 Spray a large serving spoon and use to spoon batter into the prepared muffin cups until it reaches the top of each. Sprinkle with turbinado sugar.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Let rest for 5 minutes; pop muffins out and transfer to a wire rack to cool.

By cookiemommy

Pumpkin Almond Mini Muffins
Bread & Baking American

Pumpkin Almond Mini Muffins

4.7

Prep
15 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Spray 36 mini muffin cups with cooking spray or line with paper liners.
  2. 2 Whisk flour, baking soda, cinnamon, baking powder, salt, ginger, cloves, and allspice together in a bowl. Beat white sugar, brown sugar, eggs, and vanilla extract together in a separate bowl using an electric mixer until well blended; beat in pumpkin and coconut oil until just combined.
  3. 3 Stir flour mixture into pumpkin mixture until batter is well mixed. Pour batter into the prepared muffin cups, filling 1/4-inch from the top; sprinkle with almond slices.
  4. 4 Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, about 11 minutes. Cool muffins in the pans for 2 minutes before transferring to a wire rack. Cool muffins for 5 minutes on rack; sift confectioners' sugar over muffins.

By Sabrina Sperry

Pumpkin-Dark Chocolate Chip Muffins
Bread & Baking American

Pumpkin-Dark Chocolate Chip Muffins

4.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray 18 muffin cups with cooking spray or line with paper liners.
  2. 2 Whisk all-purpose flour, whole wheat flour, cinnamon, ginger, baking soda, nutmeg, allspice, and salt together in a bowl; form a well in the center.
  3. 3 Stir brown sugar, pumpkin, soy milk, oil, molasses, eggs, and vanilla extract together in a separate bowl until well mixed. Pour brown sugar mixture into the well of the flour mixture and stir until batter is just combined; fold in chocolate chips. Spoon batter into the prepared muffin cups.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes. Remove muffins from pan immediately and cool completely on a wire rack.

By Kim

Sweet Butternut Squash Muffins
Bread & Baking American

Sweet Butternut Squash Muffins

2.5

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with cooking spray or line with paper liners and prepare the liners with cooking spray.
  2. 2 Put squash into a roasting pan with cut sides down. Pour enough water into pan to fill 1/2-inch deep.
  3. 3 Roast squash in preheated oven until flesh is easily pierced through with a fork, about 45 minutes. Remove roasting pan and reduce heat to 350 degrees F (175 degrees C).
  4. 4 Scoop hot squash into a large bowl and mash until no large chunks remain. Stir sugar and butter into the squash.
  5. 5 Whisk flour, oats, baking powder, cinnamon, nutmeg, allspice, and salt together in a bowl.
  6. 6 Beat eggs, milk, sour cream, and vanilla extract together in a separate bowl. Stirring constantly, add a spoonful of squash mixture into the egg mixture to temper it before adding egg mixture to the squash mixture; stir.
  7. 7 Fold flour mixture into the squash mixture until just incorporated; spoon into muffin tins. Top each with a pecan half.
  8. 8 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes.

By KP

Pumpkin Pizzelle
Dessert Italian

Pumpkin Pizzelle

2.0

Prep
20 min
Cook
1 min
Total
21 min

Instructions

  1. 1 Preheat pizzelle iron according to manufacturer's instructions.
  2. 2 Combine flour, cinnamon, baking powder, pumpkin pie spice, nutmeg, and allspice in a bowl.
  3. 3 Beat sugar and eggs with an electric mixer in a separate bowl until smooth. Beat in the butter until blended, then add pumpkin purée and vanilla extract. Add flour mixture and mix on medium speed until smooth.
  4. 4 Drop a tablespoon of batter onto the preheated iron. Bake until golden, 30 to 40 seconds. Cool on waxed paper.

By Lindsay

Gingerbread Pizzelle
Dessert Italian

Gingerbread Pizzelle

2.0

Prep
20 min
Cook
2 min
Total
22 min

Instructions

  1. 1 Preheat pizzelle baker according to manufacturer's instructions.
  2. 2 Mix whole wheat flour, baking powder, cinnamon, ginger, allspice, cloves, and black pepper together in a large bowl.
  3. 3 Melt butter in a large saucepan over medium heat. Remove from heat. Stir white sugar, brown sugar, molasses, and orange zest into saucepan until well-combined. Add 1/2 of the flour mixture, stirring until smooth. Add eggs; mix until smooth. Stir in remaining flour mixture, mixing until batter is smooth.
  4. 4 Drop spoonfuls of batter onto the preheated pizzelle baker. Bake until browned, about 1 1/2 minutes.

By sueb

Primo Spaghetti Sauce
Italian

Primo Spaghetti Sauce

4.1

Prep
25 min
Cook
75 min
Total
100 min

Instructions

  1. 1 Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. 2 In a large pot combine white wine, onion, mushrooms and bell pepper. Cook on medium heat until vegetables are tender. Stir in red wine, Italian seasoning, crushed red pepper, bay leaves, oregano, onion powder, garlic powder, basil, rosemary, allspice, salt, thyme, sage, marjoram, tomato sauce, tomato paste and sausage. Reduce heat, cover and simmer for 45 minutes.
  3. 3 Stir in brown sugar and confectioners' sugar; simmer, uncovered, for 30 minutes.

By Jeremy Lawrence

Cocoa Panforte
Dessert Italian

Cocoa Panforte

Prep
20 min
Cook
30 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line an 8- or 9-inch baking pan with a removable bottom with rice paper or parchment paper, including the sides.
  2. 2 Combine honey and sugar in a small pan over low heat and stir until sugar is dissolved, about 3 minutes. Bring to a gentle boil, and do not stir once syrup begins to boil. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface. Remove from heat and stir in pine nuts, walnuts, almonds, pineapple, ginger, dates, cocoa powder, coriander, allspice, and nutmeg. Mixture will be very stiff.
  3. 3 Press mixture into the prepared baking pan.
  4. 4 Bake in the preheated oven for 25 minutes. Remove from oven and place pan on a cooling rack to cool completely.
  5. 5 Remove panforte from the baking pan and dust with confectioners' sugar.

By Danielle Girouard

Eggplant and Tomato Caponata
Dinner Italian

Eggplant and Tomato Caponata

4.8

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Heat olive oil in a skillet over medium-high heat; saute eggplant, onion, and garlic until lightly browned, 5 to 7 minutes. Add tomatoes, red wine, and capers and simmer until heated through, about 5 minutes.
  2. 2 Mix oregano, cinnamon, allspice, cocoa powder, sugar, and bay leaf into eggplant mixture; simmer until thickened, 30 minutes. Add a few tablespoons water if mixture becomes too thick. Remove bay leaf.

By CDKIRSHNER

My Italian Grandfather's Chicken Cacciatore
Dinner Italian

My Italian Grandfather's Chicken Cacciatore

5.0

Prep
20 min
Cook
105 min
Total
125 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Heat olive oil in a Dutch oven over medium-high heat until shimmering. Add chicken and cook until well browned, 3 to 4 minutes per side. Remove to a plate.
  3. 3 Reduce heat to medium and add bell pepper, onion, celery, carrot, and garlic. Sauté until translucent, about 5 minutes. Add tomato paste and stir to blend into the vegetables.
  4. 4 Add crushed tomatoes, wine, allspice, bay leaf, seasoning sauce, salt, and pepper. Return chicken to the pan and toss to coat all pieces.
  5. 5 Cover the Dutch oven and place in the preheated oven. Braise until chicken is falling off the bone and the juices run clear, 1 1/2 to 2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Mary Petnel

Homemade Italian Sausage
Dinner Italian

Homemade Italian Sausage

4.9

Prep
70 min
Cook
20 min
Total
2010 min

Instructions

  1. 1 Cut pork shoulder into cubes. Place in a bowl and refrigerate while preparing the other ingredients.
  2. 2 Grind garlic with a pinch of salt in a mortar to make a paste. Add fennel, anise, and black pepper. Bruise spices lightly with a pestle to release the flavors. Add red pepper flakes, cayenne pepper, oregano, marjoram, coriander, mustard, allspice, sugar, and a splash of water. Stir to combine.
  3. 3 Add the spice paste to the pork cubes. Mix thoroughly by hand. Add the remaining salt. Cover and refrigerate until flavors meld, 8 hours to overnight.
  4. 4 Process the cold pork through a meat grinder on the slowest speed.
  5. 5 Push a casing onto the stuffing tube of your meat grinder. Feed the sausage meat through the filling tray. Run the meat through the casing on the slowest speed until all the casing is used up. Tie casing at the end into a knot. Pinch and twist the meat to create links if desired.
  6. 6 Place sausage onto a wire rack set over a sheet pan. Refrigerate uncovered for 24 hours.
  7. 7 Preheat a charcoal grill for medium heat. Separate the links and grill them until browned, about 5 minutes per side.

By John Mitzewich

Meatball Cookies
Dessert Italian

Meatball Cookies

4.5

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets.
  2. 2 Cream the butter margarine or shortening, white sugar, eggs and vanilla.
  3. 3 In a separate bowl, stir the flour, 2/3 cup cocoa, baking powder, baking soda, salt and spices. Add flour mixture to butter mixture. If too sticky add more flour, if too dry add a little milk. Add nuts and mix with hands. Must be of consistency to roll into little 1/2 - 1 inch balls.
  4. 4 After you have cookie dough to handling consistency by adjusting it with either the flour or milk, roll into little balls, place on the cookie sheet and bake for about 10-12 minutes, cookie should be firm. Do not overcook. Remove from oven, let rest on the sheet for a few moments and remove to wax paper. When cool, frost with confectioner's sugar and cocoa glaze.
  5. 5 To Make Glaze: Combine 4 cups confectioner's sugar, 1/4 cup cocoa, add about 1/2 cup milk. Consistency should be of a glaze. Pour small amount of glaze over each cookie (about 1 tsp.). Decorate with sprinkles while glaze is still wet.

By Sheri DeVito-Mariotto

Italian Frosted Chocolate Cookies
Dessert Italian

Italian Frosted Chocolate Cookies

4.4

Prep
60 min
Cook
30 min
Total
570 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Whisk flour, white sugar, cocoa powder, baking powder, cinnamon, cloves, allspice, and salt together in a large bowl. Stir in orange zest, then mix in vegetable shortening and margarine with your hands until mixture is crumbly.
  3. 3 Beat eggs and vanilla in a bowl with an electric mixer until foamy. Add egg mixture to flour mixture along with 1/4 cup orange juice and 1/4 cup milk; knead in the bowl until dough is thoroughly combined and stiff and it doesn't stick to your hands, about 8 minutes. Knead cream cheese thoroughly into dough, followed by walnuts.
  4. 4 Form dough into balls about 1 1/2 inches in diameter and place onto ungreased baking sheets.
  5. 5 Bake cookies in the preheated oven in batches until lightly browned, 12 to 14 minutes. Cool cookies on racks.
  6. 6 Make the frosting: Beat 3 tablespoons milk, 1 teaspoon orange juice, and 1 cup confectioners' sugar in a bowl until smooth. Gradually beat in remaining confectioners' sugar until frosting is thick and drizzles slowly from a spoon.
  7. 7 Dip tops of cookies into frosting and place onto racks with waxed paper underneath to catch the drips. Let cookies dry, 8 hours to overnight.

By Allrecipes Member

Italian Fig Cookies (Cuccidati)
Dessert Italian

Italian Fig Cookies (Cuccidati)

4.9

Prep
60 min
Cook
25 min
Total
585 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 To make the filling: Working in two batches with ½ of the figs and ½ of the dates at a time, pulse dried fruit in a food processor until finely chopped; transfer to a bowl.
  3. 3 Use a vegetable peeler to peel orange zest into the empty food processor. Juice the orange until you have 3 tablespoons juice; add it to the food processor. Add raisins, pecans, honey, brandy, cinnamon, cloves, allspice, and nutmeg and process until finely mixed.
  4. 4 Add fig mixture and process until well combined, adding water 1 tablespoon at a time as needed to reach a thick consistency. Refrigerate filling for 8 hours to overnight.
  5. 5 To make the dough: Combine flour, sugar, baking powder, and salt in a food processor and process for 5 seconds to combine. Add butter and shortening and pulse until crumbly. Add milk, egg, vanilla, and almond extract and process until a dough forms.
  6. 6 Turn dough onto a well-floured surface and knead until smooth. Wrap in plastic wrap and refrigerate for 1 to 2 hours.
  7. 7 When ready to bake, preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper. Turn dough onto a floured surface and cut into 4 pieces. Roll one piece into a 4x12-inch rectangle, about 1/8-inch thick. Trim off any excess to form straight edges and save to make more cookies.
  8. 8 Place about ¼ of the filling in a 1-inch log shape down the rectangle, just to the right of the center line. Dampen the edges of the dough with water and fold the right edge over the filling. Continue rolling the dough toward the left edge, then rock back and forth gently to stretch and seal the edges. Cut the log into 2 ½- to 3-inch pieces. Make 2 or 3 slits in the top of each cookie to allow steam to escape. Transfer to prepared baking sheet; repeat with remaining dough and filling.
  9. 9 Bake in batches in the preheated oven until golden on the bottom and cooked through, 12 to 14 minutes. Remove from the oven and let cool completely.
  10. 10 Meanwhile, prepare the icing: Whisk powdered sugar and milk together in a bowl until smooth. Divide icing into thirds in 3 small bowls. Color one bowl with red food coloring to make pink icing, color another bowl with green food coloring to make green icing, and leave the remaining icing white.
  11. 11 Dip each cooled cookie into a different color icing and allow excess to drip off. Place iced cookies on parchment paper and decorate lightly with sprinkles. Allow to dry for at least 20 minutes before serving.

By Nicole McLaughlin

"Bowl Full of Cherry" Ham Glaze

"Bowl Full of Cherry" Ham Glaze

4.8

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Stir cherry preserves, red wine, brown sugar, and allspice together in a saucepan.
  2. 2 Place over medium heat and bring to a simmer. Reduce heat to low, stirring often, until glaze thickens, about 10 minutes.

By Shannon

Slow Cooker Pumpkin Butter

Slow Cooker Pumpkin Butter

4.0

Prep
45 min
Cook
480 min
Total
525 min

Instructions

  1. 1 Mix sugar, cinnamon, cloves, and allspice together in a bowl.
  2. 2 Layer 1/4 of the pumpkin cubes in the bottom of a slow cooker, then sprinkle 1/4 of the sugar mixture over top. Repeat layers three more times. Cover and cook on Low, stirring once or twice, until pumpkin is dark and golden, 8 hours to overnight.
  3. 3 Purée with an immersion blender until smooth. Let cool to room temperature, then transfer to airtight containers and refrigerate.

By ALLYK

Delicious Pickled Peaches

Delicious Pickled Peaches

4.7

Prep
5 min
Cook
5 min
Total
505 min

Instructions

  1. 1 Combine juice from canned peaches, sugar, vinegar, allspice, and cloves in a saucepan; bring to a boil. Remove from heat and stir in peach halves. Let cool, about 15 minutes.
  2. 2 Cover saucepan with plastic wrap and refrigerate until flavors combine, 8 hours to overnight.

By avs9601

Chunky Pumpkin Apple Butter

Chunky Pumpkin Apple Butter

4.8

Prep
10 min
Cook
90 min
Total
100 min

Instructions

  1. 1 Stir pumpkin, applesauce, sugar, cinnamon, and allspice together in a saucepan over medium heat; bring to a boil. Reduce heat to low and cook at a simmer until thick, about 90 minutes.

By sueb

Brandon's Squash Surprise
Dinner

Brandon's Squash Surprise

3.5

Prep
10 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Place squash in a large saucepan with enough water to cover. Bring to a boil, and cook 10 minutes or until tender. Drain, and cool slightly. When cool enough, remove the skin.
  2. 2 Transfer squash to a medium bowl. Mix in the honey, dark brown sugar, cinnamon, and allspice. Mash together thoroughly, and serve warm.

By HILLARYA

Cinnamon Pear Frozen Yogurt
Dessert

Cinnamon Pear Frozen Yogurt

4.4

Prep
5 min
Cook
Total
45 min

Instructions

  1. 1 Drain pears, reserving 1/2 cup of juice. Puree pears in food processor or blender.
  2. 2 Combine pears, reserved juice, yogurt, sugar, cinnamon and allspice in canister of ice cream maker. Freeze according to manufacturers' directions.

By Marianne

Instant Pot Mulled Cider
Drink

Instant Pot Mulled Cider

Prep
5 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Remove orange peels with a vegetable peeler or knife. Cut oranges into slices.
  2. 2 Place orange peels and slices in a multi-functional pressure cooker (such as Instant Pot). Add apple cider, cinnamon stick, cloves, and allspice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove spices and orange peel with a slotted spoon and discard.
  4. 4 Serve mulled cider warm and garnish mugs with orange slices.

By RainbowJewels

Fresh Dilled Beets

Fresh Dilled Beets

3.8

Prep
20 min
Cook
20 min
Total
520 min

Instructions

  1. 1 Place the beets into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the beets are tender when pierced with a fork, 20 to 30 minutes. Drain and allow to steam dry until cool enough to handle. While the beets are boiling, whisk together the vinegar and sugar until the sugar has dissolved; set aside.
  2. 2 Once cool enough to handle, remove the skins from the beets and cut the tops off. Cut the beets into cubes or wedges, and add to the vinegar mixture. Season with the dill, clove, and allspice; toss until coated. Cover the bowl, and refrigerate the beets overnight before serving.

By JUMAHA

Mom's Best Spiced Eggnog
Drink

Mom's Best Spiced Eggnog

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine sugar, 1/2 teaspoon cinnamon, nutmeg, and allspice in a bowl.
  2. 2 Whip egg whites with an electric mixer on high speed until soft peaks form. Reduce speed to medium and beat, gradually adding 1/2 of sugar mixture, until stiff peaks form.
  3. 3 Beat egg yolks in a separate bowl until thick and lemon colored. Mix remaining sugar mixture into the yolks. Fold yolk mixture into the egg whites. Add milk and half-and-half; combine gently. Garnish with remaining cinnamon.

By AdamJenkins