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Pumpkin Walnut Bread
Bread & Baking American

Pumpkin Walnut Bread

3.0

Prep
15 min
Cook
90 min
Total
105 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  2. 2 Combine flour, sugar, baking soda, salt, cinnamon, nutmeg, cloves, baking powder, and ginger in a large bowl. Make a well in the center; add pumpkin purée, oil, and eggs. Stir well, then fold in walnuts. Pour batter into the prepared loaf pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes.

By Dee Reilman

Citrus Cranberry Zucchini Bread
Bread & Baking American

Citrus Cranberry Zucchini Bread

5.0

Prep
15 min
Cook
50 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease two 8x4-inch loaf pans.
  2. 2 Whisk flour, baking soda, and baking powder together in a bowl. Set aside.
  3. 3 Beat sugar and eggs together in a large bowl with an electric mixer until well combined; beat in oil until blended. Stir in zucchini, cranberries, orange zest, and lemon extract, then stir in cinnamon, cloves, nutmeg, salt, and ginger. Stir in flour mixture until incorporated. Divide batter between the prepared loaf pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 50 to 60 minutes. Cool in the pans for 10 minutes, then transfer loaves to a wire rack to cool completely, about 20 minutes more.

By JANAI

Pumpkin Cream Cheese Bread
Bread & Baking American

Pumpkin Cream Cheese Bread

4.7

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Lightly grease two 8x4 inch loaf pans.
  2. 2 Combine cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg and orange zest in a medium bowl; beat until smooth. Set aside.
  3. 3 Sift together 1 ⅔ cups flour, baking soda, salt, cinnamon, cloves, and pumpkin pie spice; set aside.
  4. 4 Place pumpkin, vegetable oil, 2 eggs and 1 ½ cups sugar in a large bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the pecans if desired.
  5. 5 Pour 1/2 of the pumpkin batter into the loaf pans. Spoon cream cheese mixture on top of this layer and then pour on the remaining batter.
  6. 6 Bake in preheated oven until a toothpick inserted into center of the loaf comes out clean, about 60 to 70 minutes. Cool bread in pans briefly before removing to a wire rack to cool completely.

By Tina Andre' Fox

Zucchini Gingerbread
Bread & Baking American

Zucchini Gingerbread

4.3

Prep
15 min
Cook
50 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Coat two 9x5-inch loaf pans with cooking spray.
  2. 2 Combine brown sugar, yogurt, eggs, molasses, and oil in a large bowl; stir in cinnamon, ginger, baking soda, nutmeg, cloves, baking powder, and salt. Gently stir in zucchini, then stir in flour until incorporated. Divide batter between the prepared loaf pans.
  3. 3 Bake in the preheated oven until tops are browned and a toothpick inserted into centers comes out clean, 50 to 60 minutes. Cool in the pans for 10 minutes, then transfer loaves to a wire rack to cool completely.

By Sarah-May

Pumpkin Spice Coffee Muffins
Bread & Baking American

Pumpkin Spice Coffee Muffins

4.4

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Spray 24 muffin cups with cooking spray or line with paper liners.
  2. 2 Combine warm water and coffee granules together in a cup until coffee is dissolved; pour into a large bowl. Mix flour, sugar, pumpkin puree, vegetable oil, eggs, baking soda, salt, cinnamon, cloves, nutmeg, and baking powder into coffee until batter is thoroughly mixed; fold in chocolate chips. Fill muffin cups with batter.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.

By Bringhomethebakin'

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

Chocolate Almond Pumpkin Bread
Bread & Baking American

Chocolate Almond Pumpkin Bread

4.7

Prep
15 min
Cook
75 min
Total
100 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray the inside of a 9x5-inch loaf pan with cooking spray.
  2. 2 Mix flour, sugar, baking soda, salt, cloves, cinnamon, nutmeg, pumpkin pie spice, and baking powder together in a large bowl. Add pumpkin puree, vegetable oil, water, and eggs; beat until well incorporated and smooth. Gently stir in chocolate chips and almonds. Pour batter into the prepared loaf pan.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, 1 hour and 15 minutes. Let cool in pan for 10 minutes before transferring to a wire rack to finish cooling.

By SueHoo

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

Vegan Pumpkin Bread
Bread & Baking American

Vegan Pumpkin Bread

5.0

Prep
15 min
Cook
65 min
Total
95 min

Instructions

  1. 1 Stir water and flaxseed meal together in a small bowl until well combined. Place in the refrigerator until flax "eggs" have thickened, about 15 minutes.
  2. 2 Preheat the oven to 325 degrees F (165 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
  3. 3 Combine sugar and avocado oil in a large bowl; beat with an electric mixer until blended. Mix in flax "eggs," pumpkin puree, applesauce, molasses, and vanilla extract.
  4. 4 Sift all-purpose flour, whole wheat flour, cinnamon, baking soda, salt, baking powder, nutmeg, and cloves together in a separate bowl. Add dry ingredients to the wet ingredients in 2 batches, stirring to combine after each addition. Divide batter between the prepared loaf pans.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 5 minutes.

By Susan Osborn Vitorovich

Hazelnut Yeast Twists
Bread & Baking American

Hazelnut Yeast Twists

Prep
45 min
Cook
25 min
Total
230 min

Instructions

  1. 1 Combine 1 cup milk and yeast in a small bowl and let stand for 10 minutes until frothy.
  2. 2 Mix whole wheat flour and all-purpose flour with sugar and salt in a large bowl or the bowl of your stand mixer. Add yeast mixture, butter, and egg yolks. Knead into a smooth, elastic dough using the kneading attachment until the dough detaches from the sides of the bowl, about 5 minutes. If the mixture seems dry, add more milk, 1 tablespoon at a time. Cover and let rise for 2 hours in a warm place.
  3. 3 Mix hazelnuts, sugar, rum, cocoa powder, cinnamon, and cloves in a large bowl for the filling. Add 1/2 cup milk and stir until evenly moistened.
  4. 4 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold stiff egg whites into the hazelnut mixture.
  5. 5 Line 2 baking sheets with parchment paper and set them aside.
  6. 6 Punch the dough down and divide into 2 equal parts. Cover 1 part with a clean dish towel and turn out the other part onto a lightly floured surface. Roll the dough into a 24x12-inch rectangle and spread 1/2 of the filling on top. Fold dough in half lengthwise to create a 24×6-inch rectangle. Pinch all the edges to seal and gently press down the dough to remove any air pockets.
  7. 7 Using a ruler for even spacing, cut the rectangle into 1 1/2-inch strips with a sharp chef's knife. Make sure to cut all the way down to the bottom layer, but don't drag the knife. Twist each strip around itself 3 to 4 times. Place the strips on the prepared baking sheets, leaving 2 inches of space between them.
  8. 8 Proceed the same way with the remaining dough.
  9. 9 Cover the twists with clean dish towels and let them proof in a warm place until visibly risen, about 30 minutes.
  10. 10 Preheat the oven to 350 degrees F (175 degrees C).
  11. 11 Beat 2 egg yolks with 2 tablespoons milk in a small bowl. Brush the twists with egg wash and sprinkle with coarse sugar.
  12. 12 Bake hazelnut twists in the preheated oven until golden brown, about 25 minutes. Transfer hazelnut twists to wire racks and let cool completely.

By nch

Lentil Tomato Soup
European

Lentil Tomato Soup

4.3

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Melt the butter in a large pot over medium high heat. Place the onions in the pot and saute for 10 minutes, or until onions are tender.
  2. 2 Place the tomatoes in a food processor or blender and puree until smooth. Pour this into the pot with the onion along with the chicken broth and the lentils
  3. 3 Bring to a boil, reduce heat to low and let simmer for 20 minutes. Then, stir in the wine, garlic, nutmeg and cloves. Simmer for at least 25 more minutes.

By Heloise

Pfeffernusse Kuchen
Dessert European

Pfeffernusse Kuchen

4.1

Prep
Cook
Total

Instructions

  1. 1 In a large mixing bowl, beat the sugar and eggs together with an electric mixer for 20 minutes. Sift together the flour, cinnamon, cloves and pepper and stir them into the egg mixture. Roll the dough into 1 inch balls and place them on a lightly greased cookie sheet. Let the cookies sit out overnight to dry.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Bake the cookies for 10 to 15 minutes. Cool and store in an airtight container for a week to blend the flavors.

By judy

Gluehwein (German Mulled Wine)
Drink European

Gluehwein (German Mulled Wine)

4.6

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Pour wine into a large pot and set over medium heat. Let it warm up until steam rises from the surface, but do not allow it to boil. Add cinnamon sticks, cloves, lemon juice, and sugar; stir to dissolve sugar. Float orange slices on the surface. Warm over medium heat for 5 minutes, being careful not to let it boil. Remove from heat and let stand for 1 hour.
  2. 2 Pour through a colander to remove orange slices and whole spices. Serve hot, or refrigerate and reheat gently just before serving.

By Eurocook

Instant Russian Tea
Drink European

Instant Russian Tea

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine both drink powders in a large bowl.
  3. 3 Mix in sugar, tea powder, cinnamon, allspice, and cloves until well combined.
  4. 4 Divide mixture among three pint-sized jars.
  5. 5 Write the following instructions on three gift tags: "Place 2 to 3 rounded teaspoonfuls into a cup, add boiling water, and serve."
  6. 6 Seal the jars and attach the gift tags.

By Laura

Glühwein
Drink European

Glühwein

4.8

Prep
5 min
Cook
35 min
Total
40 min

Instructions

  1. 1 Combine water, sugar, and cinnamon in a large saucepan; bring to a boil. Reduce heat to low.
  2. 2 Cut one orange in half; squeeze juice into sugar mixture. Push 5 cloves into each orange peel; add to the saucepan. Simmer over low heat until thick and syrupy, 20 to 30 minutes.
  3. 3 Slice remaining orange; set aside for serving.
  4. 4 Remove mixture from heat; stir in wine. Discard orange peels and cinnamon stick.
  5. 5 Ladle into mugs and garnish with reserved orange slices.

By ELSE

Apple Snow
Dessert European

Apple Snow

4.3

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 In a large saucepan or Dutch oven, combine apples and water and cook, covered, over low heat, until frothy, 15 to 30 minutes. Remove from heat and stir in sugar, cinnamon, cloves and vanilla. Let cool.
  2. 2 In a medium bowl, whip the egg white until stiff peaks form. Fold into the cooled apple mixture. Serve.

By Judith

Wassail
Drink European

Wassail

4.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir apple cider, orange juice, sugar, lemon juice, and pineapple juice together in a large pot over medium-low heat.
  3. 3 Place cinnamon and cloves in a tea ball; add to apple cider mixture. Simmer until warmed through, about 15 minutes.
  4. 4 Serve with a large ladle.

By Sara P

Hot Mulled Wine
Drink European

Hot Mulled Wine

4.9

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir water and sugar together in a saucepan until sugar dissolves. Add lemon, cloves, and cinnamon stick; bring simple syrup to a boil and cook until flavors combine, about 10 minutes.
  3. 3 Strain simple syrup; discard lemon, cloves, and cinnamon stick. Return simple syrup to the saucepan.
  4. 4 Stir wine into simple syrup; heat until hot but not boiling, 5 to 10 minutes.
  5. 5 Serve flecked with nutmeg.

By Jess

Roebuck's Russian Tea
Drink European

Roebuck's Russian Tea

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Combine water, sugar, cloves, and allspice berries in a large pot and bring to a boil. Reduce heat to a simmer. Add tea bags; steep for 5 minutes and leave in the pot. Add pineapple juice, lemon juice, and orange juice. Simmer until heated through, about 15 minutes more. Remove tea bags and spices, if desired.

By MamaBogan85

Wine Fondue
Dinner European

Wine Fondue

4.3

Prep
1 min
Cook
69 min
Total
70 min

Instructions

  1. 1 Pour wine into a saucepan, and season with cinnamon stick, coriander, pepper, cloves, sugar, salt, celery salt, and garlic salt. Let sit for 1 hour, then bring to a boil. Filter through a fine sieve or colander lined with cheesecloth, and transfer to the fondue pan. Bring to a boil before using.

By Marc Paquet-Decker

Speculaas Cookies
Dessert European

Speculaas Cookies

4.8

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Dust two baking sheets with flour.
  2. 2 Beat brown sugar and butter together in a bowl with an electric mixer until light and fluffy. Beat in egg, cinnamon, baking powder, cloves, and nutmeg. Mix in flour, 1 cup at a time, until dough comes together.
  3. 3 Shape dough into cookies by hand or roll out and cut dough with cookie cutters; arrange on the prepared baking sheet.
  4. 4 Bake in the preheated oven until firm but not hard, about 10 minutes. Transfer to a wire rack to cool.

By xcgrl604

Serbian Ground Beef, Veggie, and Potato Bake
European

Serbian Ground Beef, Veggie, and Potato Bake

4.4

Prep
30 min
Cook
65 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a casserole dish.
  2. 2 Cook and stir ground beef in a skillet over medium heat until browned and crumbly, 5 to 7 minutes. Transfer beef and juices to a bowl.
  3. 3 Heat oil in the same skillet. Add onion, bell pepper, celery, and carrot; sauté until vegetables are tender, 5 to 7 minutes. Return beef to the skillet and season with paprika, black pepper, salt, red pepper flakes, cinnamon, and cloves. Stir in water and wine and cook until heated through, about 5 minutes. Add bouillon and stir until dissolved, 1 to 2 minutes. Remove from the heat and stir in half-and-half.
  4. 4 Layer 1/2 of the potatoes over the bottom of the prepared casserole dish. Pour beef and vegetable mixture over potatoes, then layer remaining potatoes over top.
  5. 5 Cover the dish and cook in the preheated oven until potatoes are tender, about 45 minutes.

By amanda1432

Pfeffernusse III
Dessert European

Pfeffernusse III

4.2

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Sift together flour, baking powder, cloves, cinnamon, and nutmeg. Stir in the orange rind and nuts.
  3. 3 In a medium size bowl, beat eggs and sugar until thick. Blend in flour mixture to make a smooth dough.
  4. 4 Roll dough into 1 inch balls, place onto ungreased baking sheets and bake in the preheated oven for 15 minutes, until light brown.

By Kathy Plew

Grandma Jeanette's Amazing German Red Cabbage
Side Dish European

Grandma Jeanette's Amazing German Red Cabbage

4.8

Prep
10 min
Cook
65 min
Total
75 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place cabbage, apples, sugar, and butter into a large pot. Pour in vinegar and water, then add salt, pepper, and cloves. Bring to a boil over medium-high heat.
  3. 3 Reduce heat to low, cover, and simmer until the cabbage is tender, 1 ½ to 2 hours.
  4. 4 Enjoy!

By Sara Nolan Jennings

Snert (Split Pea Soup)
European

Snert (Split Pea Soup)

4.7

Prep
30 min
Cook
420 min
Total
450 min

Instructions

  1. 1 Place dried split peas, ham hock, and bacon into slow cooker; pour in chicken broth and 3 1/2 cups water.
  2. 2 Cover cooker and cook on High until peas are tender and broken apart, 3 to 4 hours. Stir in more water as needed to prevent soup from burning on the bottom. Stir occasionally throughout cooking.
  3. 3 Stir potatoes, carrots, leek, onion, celery, and garlic into soup; mix in more water, if needed. Cover and cook soup on High for 2 more hours.
  4. 4 Season with salt, black pepper, thyme, nutmeg, and cloves; mix sausage slices into soup. Cover and cook 2 more hours to blend the flavors.

By carmel

Pepparkakor I
Dessert European

Pepparkakor I

3.9

Prep
Cook
Total

Instructions

  1. 1 Place butter in a large, heatproof bowl. In a medium saucepan, heat brown sugar, molasses and spices just to boiling point. Add baking soda and stir in. Pour this mixture over the butter and stir until it melts.
  2. 2 Beat egg and mix in; add flour, a cup at a time, and blend thoroughly. Turn out onto a lightly floured board and knead 1-2 minutes. Wrap in waxed paper and chill until firm (about an hour).
  3. 3 Preheat oven to 325 degrees F (170 degrees C).
  4. 4 Roll out to approximately 1/8 inch thickness on a lightly floured board and cut into desired shapes. Place on greased baking sheets and bake for 8 - 10 minutes.
  5. 5 Remove from sheets and cool on racks; may be decorated with piped icing or whatever else you like!

By Kathy Seaberg

Glogi
Drink European

Glogi

4.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 In a large pot, combine the water, sugar, cloves, cinnamon, and raisins. Bring to a boil, then remove from the heat and stir in the wine, lemon juice, and orange juice. Heat through, but do not boil. Remove the cinnamon stick. Ladle into cups, and serve with sliced almonds and the boiled raisins.

By KIRSII

Amanda's Sangria
Drink European

Amanda's Sangria

4.3

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 Combine wine and rum in a large pitcher; add strawberries, orange, lemon, and lime. Push cloves into apple slices; add to pitcher. Cover the pitcher with plastic wrap; refrigerate 4 hours to overnight.
  2. 2 Remove and discard cloves from apple slices; return apples to pitcher.
  3. 3 Fill tall glasses halfway with sangria mixture; top off with soda and gently stir. Garnish with marinated fruit; serve.

By Amanda Dattilio

Austrian Linzer Torte
Dessert European

Austrian Linzer Torte

4.3

Prep
30 min
Cook
45 min
Total
135 min

Instructions

  1. 1 Place flour, ground almonds, sugar, baking powder, cinnamon, and cloves on a clean work surface. Add butter and 2 egg yolks; knead quickly to form a smooth dough. Wrap dough in plastic wrap and refrigerate for 1 hour.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan with remaining 1 tablespoon butter.
  3. 3 Press 2/3 of the dough evenly in the pan so that the entire bottom is covered. Spread red currant jam on top. Divide remaining dough into several pieces and roll into 1/3-inch strands between your fingertips. Arrange the strips over the jam in a neat lattice pattern. Place the last strip along the sides of the pan to form a rim.
  4. 4 Beat remaining 2 egg yolks and brush over the lattice and rim, taking care not to splash onto the jam.
  5. 5 Bake in the preheated oven until golden brown, about 45 minutes. Watch carefully towards the end of the baking time to make sure the torte does not turn too dark. Let cool and remove gently from the pan.

By westcoastgirl