Type what you have

Ingredients

• ✓ clove
• walnut
• pistachio
• cinnamon
• butter
• phyllo dough
• sugar
• water
• honey
• vanilla extract
• orange flower water

Instructions

1. 1 Place walnuts, pistachios, and cinnamon in bowl of a food processor. Pulse on and off until mixture is chopped but not too fine.
2. 2 Brush bottom of 9-inch round baking pan with melted butter. Place one round of phyllo dough in the pan; add a second round of dough. Drip about 1 tablespoon of melted butter over the top. Add 2 more sheets and drizzle with butter. Add 2 more sheets and drip with butter creating 6 layers for the bottom. (While you work keep the phyllo sheets covered with a damp, nearly dry, cotton towel to keep dough from drying out.)
3. 3 Sprinkle with 1/3 of the nut mixture. Top with a sheet of phyllo and drip with melted butter; repeat with 1 more sheet of filo. Add another 1/3 of the nut mixture.
4. 4 Place another sheet of phyllo on the nuts; drip with butter. Top with another sheet and drip with butter. Add the remaining nut mixture.
5. 5 Top with 2 sheets of phyllo; drip with butter. Add 2 more sheets; drip with butter. Top with the last 2 sheets and drizzle generously with the remaining butter. Cover pan with plastic and refrigerate until completely chilled, about 1 hour.
6. 6 Preheat oven to 350 degrees F (175 degrees C).
7. 7 Cut baklava into about 12 diamond-shaped pieces approximately the same size.
8. 8 Bake in preheated oven until browned and crisp, about an hour.
9. 9 Place sugar, honey, and cloves in a saucepan. Pour in water. Place pan over medium-high heat and whisk to combine. Bring to a boil; remove from heat. Whisk in vanilla and orange blossom water.
10. 10 After baklava has rested 5 minutes, ladle syrup over the top. Cool down to room temperature before serving.

By John Mitzewich

Ingredients

• ✓ clove
• bulgur
• chickpea
• white bean
• raisin
• water
• sugar
• apricot
• orange peel
• sesame seed
• walnut
• pistachio nut
• currant
• cinnamon

Instructions

1. 1 To make the pudding: Place bulgur, garbanzo beans, white beans, and raisins in 4 separate bowls and add water to cover. Let stand overnight.
2. 2 The next day, combine garbanzo beans and white beans in a saucepan with water to cover. Bring to a boil; reduce heat to low and simmer, covered, until beans are tender, 1 to 1 ½ hours. Drain and set aside.
3. 3 Drain bulgur and transfer to a large saucepan. Add 15 cups water (3 quarts plus 3 cups) and bring to a boil. Reduce heat to low and simmer until tender, about 15 minutes, skimming and discarding any foam that appears.
4. 4 When bulgur has thickened, stir in sugar and bring mixture to a boil. Add cooked beans to bulgur mixture. Stir in drained raisins, apricots, orange peel, and cloves. Reduce heat and simmer until pudding thickens and fruit is tender, about 15 minutes.
5. 5 Pour pudding into individual serving bowls. Garnish with sesame seeds, walnuts, pistachios, currants, and cinnamon. Allow pudding to cool, then serve.

By Asli Ocak

Ingredients

• ✓ clove
• water
• orange flower water
• rose water
• cooking spray
• allspice
• cardamom
• nutmeg
• mahleb
• cinnamon
• yeast
• black sesame seed
• all-purpose flour
• semolina flour
• water
• white sugar
• butter

Instructions

1. 1 Melt butter in a small saucepan over low heat. Stir in sugar and water; continue stirring to dissolve sugar. Do not boil. Remove from heat and let cool slightly.
2. 2 Measure flours into a large bowl. Add melted butter mixture, sesame seeds, yeast, cinnamon, mahleb, nutmeg, cloves, cardamom, and allspice; stir slowly for about 10 minutes to thoroughly blend ingredients. Cover the bowl with plastic wrap and leave dough in the bowl to rest for 1 hour.
3. 3 Grease 3 baking sheets with cooking spray or line with parchment paper.
4. 4 Pour rose water and orange flower water into a small bowl. Pour warm water into a second small bowl.
5. 5 Transfer dough to a floured board or work surface. Pull off about 1 cup dough. Dip your fingers in warm water and knead dough for a few minutes; dip dough in flower water and knead again until dough is soft and pliable.
6. 6 Use the palm of your hand to roll dough into a rope 12 inches long and 1 inch in diameter. Cut rope in half and make a wreath-shaped cookie with each piece, pinching the ends together. Place on the prepared baking sheets. Repeat with remaining dough. Cover cookies with a clean towel and place in the refrigerator, 8 hours to overnight.
7. 7 Preheat the oven to 350 degrees F (175 degrees C). Remove baking sheets from the refrigerator and let come to room temperature while the oven preheats.
8. 8 Bake cookies in the preheated oven until golden brown, about 15 minutes.

By Arlette Therese Abdallah

Ingredients

• ✓ clove
• butter
• brown sugar
• orange juice
• banana
• coconut

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 7x11 inch baking dish.
2. 2 In a small bowl, cream together butter and sugar. Stir in cloves and orange juice until smooth. Place the bananas in the prepared dish and spread the butter mixture evenly over the bananas. Sprinkle with coconut.
3. 3 Bake in preheated oven until bubbly and heated through, 10 minutes.

By Ryan Michelle

Ingredients

• ✓ clove
• chickpea
• cinnamon
• egg
• white sugar
• baking powder
• orange

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square cake pan or line with parchment paper.
2. 2 Process garbanzo beans in a food processor until smooth. Add cinnamon and cloves and pulse until combined. Add eggs, sugar, baking powder, and orange zest; process until just combined. Stir orange juice into garbanzo mixture. Pour batter into prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Remove cake from pan and cool completely on a wire rack before cutting into squares.

By Jaz

Ingredients

• ✓ clove
• pie crust
• pumpkin puree
• egg
• milk
• cinnamon
• artificial sweetener

Instructions

1. 1 Beat egg, sugar substitute and spices until fluffy. Add milk and pumpkin; mix well.
2. 2 Pour into unbaked 8-inch pie shell. Bake at 350 degrees F for 30 minutes or until inserted knife comes out clean.

By Cathy

Ingredients

• ✓ clove
• all-purpose flour
• brown sugar
• pumpkin pie spice
• baking powder
• butter
• pecan
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, stir together the flour, brown sugar, pumpkin pie spice, cloves, and baking powder. Mix in the butter using a fork until well blended. The dough will be flaky and separated. Stir in the pecans, and press into an 8 inch square pan.
3. 3 Bake for 25 minutes in the preheated oven, or until lightly browned on the top. Cut into squares while still warm, but do not remove from the pan. Allow to cool, then dust with confectioners' sugar.

By SILVERLOTUS

Ingredients

• ✓ clove
• white sugar
• shortening
• egg
• water
• baking powder
• nutmeg
• all-purpose flour

Instructions

1. 1 (Directions as written:) Cream fat and sugar, beat in whipped eggs, add baking powder and 1 cup flour, then water and spices; add remaining flour gradually, working in more flour until dough is stiff enough to roll.
2. 2 Sprinkle flour over pastry board. Make a ball of dough, lay it on the board. Rub rolling pin with flour and roll out dough into a sheet 1/4 inch thick. Cut in round cakes, sift granulated sugar over each, and bake quickly 400 - 450 F. (200 - 230 C).

By Martha

Ingredients

• ✓ clove
• pie crust
• granny smith apple
• sugar
• cinnamon
• nutmeg
• butter
• butter

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C.)
2. 2 Shred the apples into a large bowl. Stir in sugar, cinnamon, cloves and nutmeg. Mix well and place in bottom crust. Dot the top with 3 tablespoons butter.
3. 3 On a cutting board, place rolled out (or packaged) pie crust. With a leaf or apple cookie cutter, cut shapes from the pie crust. Position the cutouts all over the top of the pie, leaving small spaces between cutouts for the vent holes.
4. 4 Bake in the preheated oven for 30 minutes. Remove pie from oven and brush with 3 tablespoons melted butter. Return to oven and bake an additional 15 minutes, or until golden brown. Place a piece of aluminum foil under the pan in case it boils over.

By lenoirlady

Ingredients

• ✓ clove
• pumpkin
• white sugar
• cinnamon stick
• coconut

Instructions

1. 1 Combine pumpkin, sugar, cinnamon sticks, and cloves in a large pot over low heat. Simmer, stirring occasionally, until pumpkin is very soft, about 30 minutes. Mix in coconut and remove from heat. Mash large pumpkin pieces with a potato mash, or leave them slightly chunky. Let cool for 10 minutes.
2. 2 Transfer to a container with a lid and refrigerate.

By Rita

Ingredients

• ✓ clove
• sweet potato
• egg
• evaporated milk
• cinnamon
• nutmeg
• salt
• pie crust

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, mix the sweet potatoes, eggs, evaporated milk, cinnamon, nutmeg, cloves and salt. Pour into the pie crust.
3. 3 Bake at 350 degrees F (175 degrees C) for 50 minutes, or until a knife inserted in center comes out clean. Top with whipped topping or serve warm with vanilla ice cream.

By Lisa H

Ingredients

• ✓ clove
• apple
• butter
• rolled oat
• brown sugar
• white sugar
• cinnamon
• nutmeg

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place cored apples on a baking sheet. Mix butter, oats, brown sugar, white sugar, cinnamon, nutmeg, and cloves together in a bowl. Stuff apples with filling.
3. 3 Bake in the preheated oven until apples are tender, 25 to 35 minutes.

By Meredith

Ingredients

• ✓ clove
• all-purpose flour
• sugar
• butter
• cinnamon
• baking soda
• salt
• egg
• buttermilk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 11x7 inch pan.
2. 2 In a large bowl, mix flour and sugar together. Cut in the butter until the mixture resembles coarse crumbs. Reserve 1/2 cup of this mixture as crumbs for top of cake.
3. 3 To the remaining flour mixture stir in the cinnamon, cloves, baking soda and salt. Blend in egg and buttermilk. Pour batter into prepared pan. Sprinkle reserved crumb mixture over top.
4. 4 Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

By WALLEN

Ingredients

• ✓ clove
• sugar
• all-purpose flour
• butter
• cinnamon
• baking soda
• salt
• buttermilk
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking pan or casserole dish.
2. 2 Combine sugar, flour and butter. Use a fork to cut butter in until mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture to use as topping.
3. 3 To the remaining flour mixture, add cinnamon, cloves, baking soda and salt. Lightly stir in the buttermilk and egg. Pour batter into prepared pan. Sprinkle cake with reserved topping.
4. 4 Bake in preheated oven for 25 minutes, until a toothpick inserted into center of the cake comes out clean.

By WALLEN

Ingredients

• ✓ clove
• rhubarb
• white sugar
• cinnamon
• salt

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Place rhubarb in a casserole dish.
3. 3 Combine sugar, cinnamon, cloves, and salt in a small bowl; sprinkle evenly over rhubarb. Cover the dish with aluminum foil.
4. 4 Bake in the preheated oven until rhubarb is soft, 30 to 45 minutes. Stir sauce vigorously to break down rhubarb; serve sauce warm, chilled, or at room temperature.

By BigShotsMom

Ingredients

• ✓ clove
• champagne
• orange juice
• sugar
• orange
• vanilla extract
• pear
• semisweet chocolate chip

Instructions

1. 1 In a saucepan over medium heat, combine champagne, orange juice and sugar. Add orange slices, cloves and vanilla. Bring to a boil, and stir until sugar is dissolved. Place pears in saucepan, and reduce heat. Cover, and simmer 15 minutes. Remove cover, and simmer an additional 30 minutes. Remove pears from the liquid, and let cool.
2. 2 Heat chocolate in a bowl over hot water, stirring until melted. Pour chocolate over the pears, and serve.

By Christina St John Cericola

Ingredients

• ✓ clove
• white sugar
• all-purpose flour
• baking soda
• cinnamon
• egg
• vegetable oil
• pecan
• apple pie filling

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. 2 In a large bowl, stir together the sugar, flour, baking soda, cinnamon and cloves. Add the eggs and oil, mix until well blended, then stir in the pecans and apple filling. Spread the batter evenly into the prepared pan.
3. 3 Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.

By Sara

Ingredients

• ✓ clove
• pie shell
• butter
• white sugar
• cinnamon
• salt
• corn syrup
• egg
• oat

Instructions

1. 1 Cream together butter or margarine and sugar. Stir in cinnamon, cloves, and salt. Stir in syrup. Add eggs one at a time, stirring after each addition until blended. Stir in oats. Pour filling into pie shell.
2. 2 Bake at 350 degrees F (175 degrees C) for about 1 hour, or until knife inserted in center comes out clean.

By Karin Christian

Ingredients

• ✓ clove
• pumpkin puree
• silken tofu
• white sugar
• cinnamon
• salt
• ginger
• vegan pie crust

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Blend pumpkin purée, tofu, pumpkin, sugar, cinnamon, salt, ginger, and cloves in a blender until smooth. Pour into pie crust.
3. 3 Bake in the preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and continue baking until a knife inserted into the center comes out clean, about 40 minutes more. Let cool completely before serving, about 1 hour.

By Christopher Sherlock

Ingredients

• ✓ clove
• confectioners sugar
• all-purpose flour
• baking powder
• egg

Instructions

1. 1 Sift together the sugar, flour, baking powder, and cloves. Make a well in the sugar mixture, and pour the eggs into the well. Work the eggs into the mixture, first with a fork, then with your hands, until you have a smooth dough.
2. 2 Line a baking sheet with foil. Roll dough into 1 inch balls and place on the prepared baking sheet, 2 inches apart. Flatten each cookie with the bottom of a glass. Cover with a clean dish towel and let rest overnight. Cookies will spread.
3. 3 Preheat an oven to 350 degrees F (175 degrees C).
4. 4 Bake in the preheated oven until golden, about 15 minutes. Remove cookies from pan immediately as they come out of the oven or they will stick. Cool completely on a wire rack.

By BILLSFRAN

Ingredients

• ✓ clove
• water
• port wine
• orange juice
• white sugar
• orange
• cinnamon stick
• pear

Instructions

1. 1 Combine water, port, orange juice, sugar, orange zest, cinnamon sticks, and cloves in a multi-functional pressure cooker (such as Instant Pot®). Select Saute function and set timer for 3 minutes, until liquid begins to slightly simmer.
2. 2 Place pears inside the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Transfer pears to a plate to cool, leaving juices in the pot.
4. 4 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Discard cinnamon sticks from the sauce. Place poached pears in bowls and drizzle with port sauce.

By Fioa

Ingredients

• ✓ clove
• sugar
• all-purpose flour
• baking soda
• salt
• cinnamon
• vegetable oil
• sour milk
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch baking pan.
2. 2 Combine and sift sugar, flour, soda, salt, cinnamon and cloves. Make a well in the center and pour in the milk and oil. Mix until combined, then add nuts.
3. 3 Pour into a 9x9 inch pan and bake at 350 degrees F (175 degrees C) for 45 minutes.

By Erma Germino

Ingredients

• ✓ clove
• oat
• coconut
• sugar
• cocoa powder
• milk
• applesauce
• butter
• vanilla extract
• salt

Instructions

1. 1 Mix oats, coconut, and cloves together in a bowl.
2. 2 Combine sugar, cocoa powder, milk, applesauce, butter, vanilla extract, and salt in a pot. Bring mixture to a boil and continue boiling for 1 minute. Remove from heat and mix in the coconut mixture.
3. 3 Scoop tablespoonfuls onto a parchment paper-lined tray. Refrigerate until set, then transfer to an airtight container and freeze to fully set.

By Chef V

Ingredients

• ✓ clove
• all-purpose flour
• white sugar
• orange zest
• cinnamon
• nutmeg
• butter
• milk
• milk chocolate

Instructions

1. 1 Combine flour, sugar, 2 tablespoons orange zest, cinnamon, nutmeg, and cloves in the bowl of a stand mixer fitted with the paddle attachment. Add butter and beat until mixture resembles crumbs and starts to stick together. Work until dough sticks together and forms a smooth ball that is not sticky, adding milk if mixture is too dry. Press into a disk shape and wrap in wax paper. Chill in the refrigerator for 30 minutes
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
3. 3 Lightly flour a clean countertop. Roll dough to 1/2-inch thickness. Cut into shapes with cookie cutters and place on the prepared baking sheets.
4. 4 Bake cookies in the preheated oven until bottoms are lightly golden, 18 to 22 minutes. Transfer cookies to wire racks and cool completely, about 30 minutes.
5. 5 Line the countertop with wax paper. Dip tops of cookies into the melted chocolate, allowing excess to drip back into the bowl. Place cookies on the wax paper and immediately sprinkle tops with remaining 1 tablespoon orange zest. Let dry.

By SunnyDaysNora

Ingredients

• ✓ clove
• egg
• white sugar
• cinnamon
• nutmeg
• sweetened condensed milk
• half-and-half
• pumpkin puree
• pie crust

Instructions

1. 1 Brown the pie crusts ahead of time, and cool.
2. 2 Mix together eggs, sugar, spices, sweetened condensed milk, half and half, and pumpkin; mix until lumps are gone. Do not overbeat.
3. 3 Bake pies at 400 degrees F (205 degrees C) for 45 minutes. Let cool, and serve. Store leftovers in refrigerator.

By Kristen Pontier

Ingredients

• ✓ clove
• sweetened condensed milk
• butter
• coconut
• coconut

Instructions

1. 1 Bring milk and butter to a simmer in a saucepan over medium-low heat. Continue to cook, stirring often, until the milk has reduced to half and thickened, about 20 minutes. Remove from heat, stir in the 1/4 cup coconut, and allow to cool a bit before pouring into a buttered bowl. Chill in the refrigerator until cold, about 2 hours.
2. 2 With buttered or oiled hands, form milk mixture into tablespoon-sized balls, and roll in coconut flakes. Stick a clove into each beijinho as decoration.

By BR Cook

Ingredients

• ✓ clove
• cream cheese
• white sugar
• vanilla extract
• egg
• pumpkin puree
• cinnamon
• nutmeg
• graham cracker crust

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C.)
2. 2 In a large bowl, combine cream cheese, sugar and vanilla. With an electric mixer, beat on medium speed until smooth. Blend in eggs. Reserve 1 cup of cream cheese mixture and set aside. Pour remaining mixture into pie crust.
3. 3 Into the reserved cream cheese mixture, stir pumpkin puree, cinnamon, cloves and nutmeg. Pour over the top of the plain filling in the crust.
4. 4 Bake in the preheated oven for 35 to 40 minutes, or until center of pie is almost set. Allow to cool, then refrigerate 4 hours or overnight.

By JPOTTER

Ingredients

• ✓ clove
• sour cream
• sugar
• raisin
• egg
• white vinegar
• salt
• cinnamon
• graham cracker crust

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, mix sour cream and sugar. Fold in raisins and beaten eggs. Stir in vinegar, salt, cinnamon and cloves. Pour mixture into pie crust.
3. 3 Bake pie for 40 minutes, or until knife inserted in center of pie comes out clean. Remove from oven and let cool slightly.

By Linda

Ingredients

• ✓ clove
• rhubarb
• white sugar
• lemon juice
• red gelatin dessert mix
• honey

Instructions

1. 1 Place rhubarb, sugar, lemon juice, and cloves in a large stockpot over low heat; cover the pot. Cook, stirring occasionally, until rhubarb begins to release its juices, softens, and breaks apart, about 10 minutes.
2. 2 Increase heat to medium; bring rhubarb mixture to a full rolling boil. Stir in gelatin mix until dissolved.
3. 3 Cool mixture to room temperature, about 30 minutes; sweeten with honey.

By SILLYJILLY

Ingredients

• ✓ clove
• pear
• lemon juice
• brown sugar
• cornstarch
• cinnamon
• cheddar cheese
• all-purpose flour
• brown sugar
• butter

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Butter a 2-quart casserole dish.
2. 2 Toss pears with lemon juice in a bowl. Combine 1/2 cup light brown sugar, cornstarch, cinnamon, and cloves together in a separate bowl. Add sugar mixture to pear mixture; toss to coat. Transfer to the prepared casserole dish. Sprinkle pear mixture with Cheddar cheese.
3. 3 Combine flour and 1/2 cup light brown sugar in a food processor; pulse to mix. Cut butter into flour mixture until crumb consistency. Sprinkle topping over Cheddar cheese layer.
4. 4 Bake in the preheated oven until top is golden brown, about 45 minutes.

By TerryWilson