Type what you have

Ingredients

• ✓ cardamom
• egg
• all-purpose flour
• heavy cream
• white sugar

Instructions

1. 1 In a medium bowl, beat the eggs and sugar with an electric mixer until very thick, about 5 minutes. Stir together the flour and cardamom, add it to the egg mixture alternately with the heavy cream.
2. 2 Heat the krumkake iron over the stovetop on medium high heat. When it is hot enough a drop of water will dance around on the surface. Drop batter by tablespoons onto the center of the iron. Close the cover and cook over medium heat for about 30 seconds on each side. Carefully peel the cookie from the iron, and roll in a tight roll or cornucopia shape using metal forms or wooden dowels. Remove from forms and continue with more batter.

By Trudee

Ingredients

• ✓ cardamom
• strawberry
• yogurt
• orange juice
• white sugar
• water

Instructions

1. 1 Combine strawberries, yogurt, orange juice, sugar, water, and cardamom in a blender; purée until well mixed. Chill in the refrigerator before serving.

By Michelle Young

Ingredients

• ✓ cardamom
• white sugar
• cinnamon
• white sugar
• puff pastry
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Mix 1/3 cup sugar, cinnamon, and cardamom together in a small bowl.
3. 3 Sprinkle remaining 1/4 cup sugar onto a work surface. Unfold puff pastry and place over sugar; roll out to a 10x15-inch rectangle. Brush pastry with melted butter, then sprinkle sugar mixture evenly over top.
4. 4 Starting with one long edge, roll pastry tightly around filling, stopping in the middle of the rectangle.
5. 5 Repeat with the opposite edge, rolling to the center and meeting the first roll. Wet your finger with water and dot along the long edges where the two rolls touch; press gently to seal. Refrigerate until slightly firm, 5 to 10 minutes.
6. 6 Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
7. 7 Cut chilled pastry into 1/4-inch slices; place 1 inch apart onto the prepared baking sheet.
8. 8 Bake in the preheated oven until golden and crisp, about 12 minutes. Let rest briefly on the baking sheet before transferring to a wire rack to cool completely.

By Christine

Ingredients

• ✓ cardamom
• brown sugar
• all-purpose flour
• cinnamon
• salt
• butter
• rolled oat

Instructions

1. 1 Gather all ingredients.
2. 2 Combine brown sugar, flour, cinnamon, salt, and cardamom in a large bowl. Cut in butter until blended and the mixture resembles small peas.
3. 3 Mix in oats with a wooden spoon.

By aelfrida

Ingredients

• ✓ cardamom
• butter
• sugar
• egg
• cinnamon
• nutmeg
• clove
• salt
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease two to three baking sheets.
2. 2 Beat the butter and sugar together in a mixing bowl until light and fluffy. Mix in the eggs, one at a time, beating well after each. Stir in the cardamom, cinnamon, nutmeg, cloves, and salt until well blended. Mix in the flour, one cup at a time, until the dough gathers together. With floured hands, pinch off small, 1/2 teaspoon amounts of dough, roll into tiny balls, and place on prepared baking sheets.
3. 3 Bake in preheated oven until bottom of cookies are light tan, 10 to 12 minutes. Cool 15 minutes on baking sheets. Store in an airtight container.

By Milk Teeth

Ingredients

• ✓ cardamom
• butter
• cinnamon
• baking soda
• brown sugar
• applesauce
• all-purpose flour
• rolled oat
• cherry
• cranberry

Instructions

1. 1 Cream butter or margarine, cinnamon, cardamom, baking soda, and brown sugar. Mix in applesauce. Gradually blend in flour, and then oats. Stir in dried. Let dough sit for one hour.
2. 2 Drop by teaspoonful onto ungreased baking sheet.
3. 3 Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes, or until edges are slightly browned. Cool on wire rack.

By Allan Antos

Ingredients

• ✓ cardamom
• tea
• cinnamon
• ginger
• nutmeg
• clove
• salt
• black pepper
• butter
• white sugar
• vanilla extract
• all-purpose flour

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Grind tea into a fine powder using a spice grinder; transfer to a bowl. Stir in cardamom, cinnamon, ginger, nutmeg, cloves, salt, and black pepper.
3. 3 Beat butter, sugar, and vanilla extract with an electric mixer in a bowl until creamy. Add spice mixture; mix thoroughly. Fold in flour, 1/2 cup at a time, until a stiff dough forms.
4. 4 Transfer dough to a lightly floured surface; roll out to 1/4-inch thickness. Cut dough out with a 2-inch cookie cutter or knife; place cookies on baking sheets.
5. 5 Bake in the preheated oven until edges begin to brown slightly, about 20 minutes.

By Leiland

Ingredients

• ✓ cardamom
• pie crust
• sugar
• all-purpose flour
• cornstarch
• cinnamon
• allspice
• butter
• peach
• rum
• milk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch pie plate with butter.
2. 2 Press 1 pie crust into the prepared pie plate.
3. 3 Combine sugar, flour, cornstarch, cinnamon, cardamom, and allspice in a bowl; slowly stir in butter until well combined. Toss peaches and rum together in a separate bowl; stir in sugar mixture and gently toss to coat.
4. 4 Pour peach filling into pie crust. Top with remaining pie crust; seal crust edges together. Cut 4 to 5 slits in top crust for ventilation; brush crust with milk.
5. 5 Bake in the preheated oven for 15 minutes. Lower the oven temperature to 350 degrees F (175 degrees C). Continue baking until top is golden brown, about 30 minutes more. Turn off the oven; rest pie in the oven as it cools, at least 1 hour.

By chelipepper

Ingredients

• ✓ cardamom
• all-purpose flour
• canola oil
• egg
• sugar
• baking powder
• salt
• water
• canola oil
• white sugar
• water

Instructions

1. 1 Make dough: Mix together flour, 1/3 cup canola oil, egg, sugar, baking powder, and salt in the bowl of a stand mixer fitted with a paddle attachment. With the mixer on low speed, add warm water slowly and mix until a soft dough forms, 4 to 5 minutes. Let dough rest for 30 minutes.
2. 2 Transfer dough to a clean work surface. Cut dough into about thirty 1-inch pieces. Press each piece onto the back of a fork and curl it out away from you to make shushumow.
3. 3 Heat 2 cups oil in a deep fryer or large saucepan over medium heat. Working in batches, fry shushumow in hot oil, stirring slowly, until golden brown, 5 to 7 minutes. Drain on paper towels.
4. 4 Make simple syrup: Combine sugar, water, and cardamom in a large saucepan over medium heat. Bring to a boil. Reduce heat and let simmer until sugar is dissolved, 1 to 2 minutes more. Remove from heat.
5. 5 Stir shushumow gently into simple syrup until evenly coated. Transfer shushumow to a plate and let cool.

By MyHalwad

Ingredients

• ✓ cardamom
• all-purpose flour
• butter
• cream cheese
• apple
• pear
• orange juice
• brown sugar
• cornstarch
• cinnamon
• nutmeg
• apricot jam

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Set out an 8-inch tart pan, or lightly grease a baking sheet for a free-form tart (galette).
2. 2 Whisk flour in a bowl. Cut in cold butter and cream cheese with a knife or pastry blender until the mixture resembles coarse crumbs. When you squeeze a handful of the mixture, it should form a ball. Shape the dough into a round disk. Wrap in plastic, and refrigerate for at least 1 hour.
3. 3 Combine sliced apples, pear, and orange juice in a large bowl. Whisk brown sugar, cornstarch, cinnamon, nutmeg, and cardamom in a small bowl. Toss fruit mixture with sugar-spice mixture.
4. 4 Roll the dough out on a lightly floured work surface to form a 10-inch circle. Transfer the dough to the tart pan or baking sheet. Arrange fruit mixture in the tart pastry. If you're baking the tart on a baking sheet, leave a 2-inch rim of dough and fold it up over the edge of the fruit (the pastry folds will overlap).
5. 5 Bake the tart in the preheated oven until the crust is browned and the filling is bubbly, about 30 minutes. Brush the tart with apricot jam.

By CULINARYJEN

Ingredients

• ✓ cardamom
• cooking spray
• butter
• confectioners sugar
• all-purpose flour
• salt
• poppy seed
• white sugar
• egg
• lemon juice
• lemon zest
• all-purpose flour
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch square baking dish with cooking spray.
2. 2 Combine butter and confectioners' sugar in a bowl; beat with an electric mixer until creamy, 2 to 3 minutes. Add flour, salt, and cardamom; mix until just combined. Stir in poppy seeds until evenly distributed. Press dough evenly into the prepared baking dish with floured hands.
3. 3 Bake crust in the preheated oven until edges are just starting to brown, about 18 minutes.
4. 4 While the crust is baking, combine sugar, eggs, lemon juice, and lemon zest in a bowl. Beat with an electric mixer until smooth, 1 to 2 minutes. Add flour and stir until just combined.
5. 5 As soon as the crust comes out of the oven, pour the filling into it and return to the oven.
6. 6 Bake until filling is puffy and lightly browned around the edges, about 30 minutes. Place on a wire rack and cool completely before cutting into 16 squares. Dust lightly with confectioners sugar.

By lutzflcat

Ingredients

• ✓ cardamom
• butter
• brown sugar
• pineapple juice
• rum
• pineapple
• butter
• all-purpose flour
• salt
• baking powder
• white sugar
• egg
• milk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Melt 1/4 cup butter in a 12-inch cast iron skillet over medium-low heat. Stir in brown sugar, pineapple juice, and dark rum. Cook over medium-low heat until sugar is dissolved and mixture is bubbling, about 5 minutes.
3. 3 Remove from heat and spread pineapple slices in a layer over the brown sugar mixture, completely covering the mixture. Set skillet aside.
4. 4 Melt 1/2 cup butter in small skillet over low heat until the butter begins to brown and release a nutty fragrance, about 5 minutes. Watch carefully, butter burns easily. Remove from heat and let cool for 10 minutes.
5. 5 Whisk together flour, cardamom, salt, baking powder, and white sugar in a large bowl. Whisk in egg and cold milk until just combined. Pour in melted butter and stir to mix thoroughly.
6. 6 Pour batter over the pineapple slices in the skillet; spread evenly to cover.
7. 7 Bake in preheated oven until the cake begins to bubble around the edges, the top is browned, and a toothpick inserted into the center comes out clean, about 30 to 35 minutes. Let cool in the skillet for 10 minutes.
8. 8 Loosen the cake from the skillet by running a knife around the inside edge of the cake. Invert a large plate over the top of the skillet and flip over, releasing the cake to show the pineapple slices on top.

By John Mitzewich

Ingredients

• ✓ cardamom
• cooking spray
• white sugar
• butter
• all-purpose flour
• almond
• cream cheese
• white sugar
• egg
• almond extract
• pear
• sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Coat a 9-inch fluted tart pan with a removable bottom with cooking spray.
2. 2 Beat sugar and butter together in a small bowl until crumbly. Beat in flour and almonds. Press over the bottom and up the sides of the prepared tart pan.
3. 3 Beat cream cheese in another small bowl until smooth. Beat in sugar, egg, and vanilla extract. Spread over the crust. Arrange pear slices over the cream cheese layer.
4. 4 Combine sugar, cardamom, and cinnamon in a small bowl. Sprinkle over the pears.
5. 5 Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until filling is set and an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), 15 to 20 minutes.
6. 6 Cool tart on a wire rack for 1 hour. Refrigerate for at least 2 hours before slicing.

By larkspur

Ingredients

• ✓ cardamom
• butter
• white sugar
• brown sugar
• egg
• vanilla extract
• all-purpose flour
• salt
• pecan
• butter
• confectioners' sugar
• milk
• vanilla extract

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C). Grease a 10x15-inch jelly roll pan.
2. 2 Beat 1 cup butter, white sugar, and brown sugar together in a large bowl with an electric mixer until light and fluffy. Beat in egg yolk and 1 tablespoon vanilla extract. Combine flour, cardamom, and salt in a bowl; stir into butter mixture until it forms a soft dough. Spread dough evenly into the prepared pan. Brush with egg white; sprinkle pecans over top.
3. 3 Bake in the preheated oven for 1 hour.
4. 4 Meanwhile, melt 1 1/2 tablespoons butter in a saucepan over low heat until it starts to brown. Off heat, stir in confectioners' sugar until smooth. Stir in enough milk to achieve a drizzling consistency; stir in 1/2 teaspoon vanilla extract. Drizzle frosting onto warm bars; cool, then cut into bars.

By Lea M

Ingredients

• ✓ cardamom
• all-purpose flour
• sugar
• kosher salt
• butter
• water
• rhubarb
• white sugar
• cornstarch
• vanilla extract
• orange zest
• egg
• water
• turbinado sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Prepare the Crust: Whisk together flour, white sugar, and salt in a large bowl.
3. 3 Add butter; using your fingers or a pastry blender, work the butter into the flour mixture until butter pieces are no larger than a dime.
4. 4 Drizzle ice cold water over the flour and butter mixture. Gently combine until no dry spots remain and the mixture resembles a shaggy dough.
5. 5 Form the dough into a rectangular block and wrap in plastic wrap. Refrigerate until firm, at least 1 hour.
6. 6 Preheat the oven to 400 degrees F (200 degrees C). Place a rimmed baking sheet on the center rack of oven. Line a second baking sheet with parchment paper.
7. 7 Lightly dust a work surface with flour. Roll the dough into a large rectangle, about 12x16 inches, constantly turning and moving the dough to prevent sticking. Transfer the rolled dough to the lined baking sheet and chill for 15 minutes.
8. 8 Prepare the Filling: Halve rhubarb stalks lengthwise and cut into 8-inch pieces. Combine rhubarb pieces, white sugar, cornstarch, vanilla, cardamom, and orange zest in a large bowl; mix well. Let stand 5 minutes.
9. 9 Remove the dough from the fridge refrigerator. Place the rhubarb side-by-side in an even layer in the center of the dough, leaving a 2-inch border around the edges. Fold the edges towards the center of the galette (the edges will overlap with some of the filling). Pinch pleats corners firmly to seal.
10. 10 Whisk together the egg and tap water in a small bowl. Brush the dough with the egg wash and sprinkle with turbinado sugar. Refrigerate for 15 minutes.
11. 11 Remove baking sheet from oven; carefully slide the galette and parchment paper onto the preheated baking sheet in the oven.
12. 12 Bake in the preheated oven until the crust is golden and the rhubarb is softened, 30 to 40 minutes. Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool for 15 minutes before serving. Serve warm with ice cream, if desired.

Ingredients

• ✓ cardamom
• egg
• white sugar
• vegetable oil
• cocoa powder
• vanilla extract
• zucchini
• all-purpose flour
• baking soda
• salt
• baking powder
• cinnamon
• nutmeg
• clove

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 Whisk eggs in a large bowl until smooth. Add sugar, oil, cocoa, and vanilla; whisk until well blended.
3. 3 Stir in grated zucchini. Add flour, baking soda, salt, baking powder, cinnamon, nutmeg, cloves, and cardamom; mix until just moist.
4. 4 Spoon batter into the prepared muffin cups, filling each 2/3 full.
5. 5 Bake in the preheated oven until tops spring back when lightly pressed, about 20 to 25 minutes. Transfer to a wire rack to cool completely; store loosely covered.

By Larry B

Ingredients

• ✓ cardamom
• ✓ cardamom
• cooking spray
• white sugar
• egg yolk
• egg
• vanilla extract
• salt
• heavy cream
• water
• butter
• brown sugar
• salt
• cinnamon
• pumpkin
• white sugar

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Line a 9x13-inch baking pan with parchment paper; coat with cooking spray.
2. 2 Mix 3/4 cup white sugar, egg yolks, egg, vanilla extract, 1 teaspoon cardamom, and 1/2 teaspoon salt together in the bowl of a stand mixer fitted with the paddle attachment; mix on low speed until well combined.
3. 3 Heat cream in a small saucepan over medium heat, stirring often, until it begins to bubble, about 5 minutes; remove from heat. Add cream to the egg mixture slowly, mixing on low speed. Pour custard into the prepared baking dish.
4. 4 Set the baking pan into a roasting pan; carefully pour enough boiling water into the roasting pan to come halfway up the sides of the baking pan.
5. 5 Bake in the preheated oven until the custard is set when gently shaken, 45 to 50 minutes.
6. 6 Remove baking pan from roasting pan. Cool to room temperature, about 30 minutes. Freeze until firm, at least 1 hour.
7. 7 Melt butter in a skillet over medium heat. Add brown sugar, salt, 1/4 teaspoon cardamom, and cinnamon; stir to combine. Add frozen pumpkin and simmer, stirring often, until reduced, about 8 minutes. Cool candied pumpkin to room temperature, about 10 minutes.
8. 8 Cut custard into 18 squares using a pizza cutter or sharp knife. Place 1 custard square in a serving dish, add a layer of candied pumpkin, and top with another square. Sprinkle each with 1 tablespoon of sugar. Use a kitchen torch to flame tops until deeply caramelized and a crunchy layer has formed.

By Ashley Baron Rodriguez

Ingredients

• ✓ cardamom
• sugar
• cornstarch
• salt
• raspberry
• cream cheese
• powdered sugar
• heavy cream
• orange zest
• almond extract
• puff pastry
• all-purpose flour
• egg
• water
• almond

Instructions

1. 1 Whisk together white sugar, cornstarch, and salt in a small saucepan. Stir in 1 cup of the raspberries and cook over medium-low heat, stirring occasionally and mashing raspberries with a wooden spoon, until raspberries break down and sauce thickens, about 4 minutes. Remove from saucepan to a medium bowl and cool, stirring occasionally, for 10 minutes.
2. 2 Meanwhile, beat cream cheese, 1/4 cup powdered sugar, 1 tablespoon heavy cream, orange zest, cardamom, and almond extract with an electric mixer on medium speed in a medium bowl until smooth, about 1 minute. Cover and chill until ready to use.
3. 3 Place 1 puff pastry sheet on a floured piece of parchment paper. Roll into a 12x9-inch rectangle. Cut 10 to 12 (3 inches long and 1 inch thick) diagonal strips on each side, about 1 inch apart, leaving center 3 inches of pastry uncut. Spread 1/2 cup of the cream cheese filling in center (uncut) section of pastry, leaving a 1/2-inch border at the top and bottom.
4. 4 Top with 3 tablespoons of the raspberry mixture, and spread raspberry mixture gently over cream cheese layer. Sprinkle with 1/2 cup raspberries.
5. 5 Whisk together egg and water in a small bowl. Brush exposed pastry lightly with egg mixture. Fold strips over filling, alternating each side to resemble a twist or a braid. Fold the bottom ends up to seal the filling inside. Repeat with the remaining sheet of puff pastry and the rest of the filling. Brush outside of each pastry with egg wash.
6. 6 Transfer pastries, on parchment, to separate baking sheets. Freeze until pastry is firm, about 1 hour. (To make ahead, wrap Danish in parchment and then plastic wrap; freeze up to 1 month.)
7. 7 While pastries freeze, preheat the oven to 400 degrees F (200 degrees C) with racks in upper and lower third of oven.
8. 8 Bake in the preheated oven until golden brown and puffed, rotating position of baking sheets in oven halfway through, 30 to 35 minutes. Cool on baking sheets for 30 minutes.
9. 9 Meanwhile, whisk together remaining 5 tablespoons cream and 3/4 cup powdered sugar in a medium bowl. Drizzle over Danish and sprinkle with sliced almonds.

By Diana Moutsopoulos

Ingredients

• ✓ cardamom
• all-purpose flour
• white sugar
• baking powder
• cinnamon
• salt
• baking soda
• nutmeg
• butter
• whole milk greek yogurt
• egg
• vanilla extract
• almond extract
• peach jam
• peach

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
2. 2 Whisk flour, sugar, baking powder, cinnamon, cardamom, salt, baking soda, and nutmeg together in a large bowl until thoroughly combined. Cut in butter until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture for topping. Stir yogurt, egg, vanilla extract, and almond extract into remaining crumb mixture until batter thoroughly combined.
3. 3 Pour batter into the prepared pan; press evenly into the bottom and 1 inch up sides of the pan. Spread peach jam into an even layer in the center of the batter; top jam with an even layer of sliced peaches. Sprinkle reserved 1 cup crumb topping evenly over peaches.
4. 4 Bake in the preheated oven until golden brown, 45 to 50 minutes. Cool 20 minutes before gently running a knife around edges and removing the sides of the pan. Cool cake completely.

By Kim

Ingredients

• ✓ cardamom
• egg
• pie crust
• cornstarch
• salt
• vanilla extract
• maple syrup
• butter
• brown sugar
• black pepper
• clove
• ginger
• cinnamon
• lemon
• honeycrisp apple
• chai tea bag
• apple juice

Instructions

1. 1 Heat apple juice in the microwave in a microwave-safe bowl in 30-second intervals until very warm, but not boiling. Add chai tea bags, cover, and let steep for 10 minutes. Discard tea bags.
2. 2 Meanwhile, peel, seed, and chop apples; toss them in a bowl with lemon juice to prevent browning.
3. 3 Combine cinnamon, ginger, cloves, cardamom, and black pepper in a small bowl.
4. 4 Combine apples, apple juice-chai tea mixture, cinnamon-spice mixture, brown sugar, butter, maple syrup, vanilla extract, and salt in a large pot. Cook over medium heat, stirring frequently, until apples soften, about 30 minutes.
5. 5 Transfer 1/4 cup of apple liquid from the pot to a small bowl. Add cornstarch and whisk until completely dissolved. Stir mixture back into the pot. Continue cooking over medium heat, stirring often, until mixture thickens, about 5 minutes. Pour filling into a bowl and set aside to cool, about 1 hour.
6. 6 Meanwhile, preheat the oven to 425 degrees F (220 degrees C).
7. 7 Pour filling into one pie crust. Press remaining pie crust over apple filling; flute the edges to seal or use a fork dipped in egg to press them down. Brush remaining egg on top, then cut several slits in the top crust to allow steam to escape. Cover edges of pie with aluminum foil to avoid burning.
8. 8 Bake in the preheated oven for 30 minutes. Gently remove foil and continue to bake until golden and bubbly, about 15 minutes more. Allow to cool until pie is warm, but not hot, before serving.

By Jessica Furniss

Ingredients

• ✓ cardamom
• apple cider
• all-purpose flour
• baking powder
• baking soda
• salt
• cinnamon
• nutmeg
• white sugar
• brown sugar
• milk
• butter
• vanilla extract
• egg
• white sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Butter two 6-cup donut pans.
2. 2 Pour apple cider into a saucepan and place over medium heat. Bring to a simmer and let it cook, watching carefully, until the cider is reduced to 1/2 cup. If it reduces too much, add enough water to make 1/2 cup. Set aside until needed.
3. 3 Add flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, cardamom, and nutmeg to a large bowl. Mix with a whisk until combined and set aside until needed.
4. 4 Whisk 1/2 cup white sugar, brown sugar, milk, 2 tablespoons melted butter, vanilla extract, and egg together in another bowl until combined. Add the apple cider reduction and the dry ingredients. Whisk together to form a slightly thick batter; do not overmix.
5. 5 Spoon or pipe the batter into the prepared donut pans, filling them about 3/4 of the way up.
6. 6 Bake in the center of the preheated oven until the tops are lightly browned, and the donuts spring back slightly to the touch, 10 to 12 minutes. Let cool for 10 minutes in the pans before removing to a sheet pan lined with a silicone baking mat. Cut out any donut holes as necessary.
7. 7 If desired, while still slightly warm, brush the donuts lightly with remaining melted butter.
8. 8 To make the coating: Mix 1 cup white sugar and 1 tablespoon cinnamon together in a shallow dish; toss donuts in sugar mixture to coat. Let cool completely before serving.

By John Mitzewich

Ingredients

• ✓ cardamom
• all-purpose flour
• blueberry
• salt
• baking soda
• baking powder
• cinnamon
• baking cocoa
• flaxseed meal
• whole wheat flour
• all-purpose flour
• zucchini
• vanilla extract
• brown sugar
• egg
• vegetable oil
• sugar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease 2 loaf pans.
2. 2 Whisk white sugar, oil, eggs, brown sugar, and vanilla extract together in a large bowl; fold in grated zucchini. Add 1 ½ cups all-purpose flour, whole wheat flour, flaxseed meal, cocoa, cinnamon, baking powder, baking soda, salt, and cardamom; mix until batter is combined.
3. 3 Combine blueberries and 2 tablespoons all-purpose flour in a small bowl; fold into batter. Divide batter between the prepared loaf pans, filling each ⅔ full.
4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 45 to 60 minutes.

By jenny31978

Ingredients

• ✓ cardamom
• pecan
• coconut
• milk
• blackberry
• butter
• confectioners' sugar
• blackberry
• all-purpose flour
• nutmeg
• clove
• baking soda
• egg
• butter
• sugar
• vinegar
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
2. 2 Combine 3 tablespoons milk and vinegar in a small bowl; set aside to sour for 5 minutes.
3. 3 Beat white sugar and ¾ cup butter together in a large bowl using an electric mixer until smooth and creamy; beat in eggs, soured milk, baking soda, cardamom, cloves, and nutmeg until well mixed. Gradually stir in flour until just incorporated; fold in 1 cup mashed blackberries. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, 25 to 35 minutes. Cool cake.
5. 5 Beat confectioners' sugar and ½ cup butter together in a bowl with an electric mixer until smooth and creamy. Mix in ½ cup mashed blackberries and 2 tablespoons milk until desired thickness is reached.
6. 6 Spread icing over cooled cake; sprinkle top with coconut and pecans.

By Allison S F

Ingredients

• ✓ cardamom
• cherry
• almond
• whipped cream
• white sugar
• egg white
• egg
• half-and-half
• butter
• salt
• cinnamon
• baking soda
• cream of tartar
• white sugar
• all-purpose flour
• lemon
• white sugar
• bing cherry

Instructions

1. 1 Combine 6 cups halved cherries, 6 tablespoons sugar, and lemon zest in a bowl; set aside for 2 to 3 hours.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
3. 3 Combine flour, ¼ cup sugar, cream of tartar, baking soda, cinnamon, cardamom, and salt in a large bowl; cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Whisk ½ cup half-and-half and 1 whole egg together in a small bowl; stir into flour mixture with a fork until a moist dough with large clumps forms. Stir in additional half-and-half, 1 teaspoon at a time, if dough is dry.
4. 4 Divide dough into 6 balls; place on the prepared baking sheet. Press each ball down lightly to form ½-inch discs. Brush discs with egg white; sprinkle with 1 teaspoon sugar.
5. 5 Bake in the preheated oven until golden brown, 12 to 14 minutes. Cool on the baking sheet for 10 minutes before transferring shortcakes to a wire rack to cool completely.
6. 6 Halve each shortcake horizontally; place each halved shortcake on separate serving plates. Layer a generous portion sweetened cherries, almonds, and whipped cream between cake halves; dollop tops with additional whipped cream and almonds plus 1 whole cherry.

By mkecupcakequeen

Ingredients

• ✓ cardamom
• vanilla extract
• butter
• salt
• nutmeg
• cinnamon
• brown sugar
• rolled oat
• all-purpose flour
• lemon juice
• honey
• blueberry
• peach
• vanilla extract
• butter
• nutmeg
• salt
• cinnamon
• white sugar
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom.
2. 2 Combine 1 ⅓ cups flour, white sugar, ½ teaspoon cinnamon, ¼ teaspoon salt, ⅛ teaspoon nutmeg, and cardamom in a bowl; stir in ½ cup melted butter and 1 teaspoon vanilla extract until evenly moistened. Press mixture into bottom and up sides of the prepared pan; prick bottom of crust several times with a fork.
3. 3 Bake in the preheated oven until just beginning to brown, 15 to 20 minutes. Cool.
4. 4 Toss peaches, blueberries, honey, and lemon juice together in a bowl until combined and coated; pour into cooled crust, slightly mounding filling in the middle.
5. 5 Combine ¼ cup flour, oats, brown sugar, ¼ teaspoon cinnamon, ⅛ teaspoon nutmeg, and 1 pinch salt in a bowl; stir in 3 tablespoons melted butter and ½ teaspoon vanilla extract until mixture resembles coarse crumbs. Sprinkle topping evenly over filling.
6. 6 Bake in the preheated oven until topping is lightly browned and filling is bubbling, 37 to 42 minutes. Cool, then remove from pan. Chill in the refrigerator before slicing.

By Kim

Ingredients

• ✓ cardamom
• confectioners' sugar
• ginger
• butter
• cream cheese
• black tea
• sugar
• water
• salt
• ginger
• baking soda
• all-purpose flour
• egg
• molasses
• butter
• white sugar
• clove
• cinnamon
• cardamom pod
• ginger root
• black tea
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
2. 2 Begin cake by combining water, 3 tea bags, ginger root, cardamom pods, 1/4 teaspoon cinnamon, and 1/4 teaspoon cloves in a saucepan; bring to a boil. Reduce heat to low and keep warm.
3. 3 Combine sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Add molasses and egg; mix well.
4. 4 Mix flour, baking soda, cardamom, and salt with remaining 1 teaspoon cinnamon and 1/2 teaspoon cloves in a separate bowl. Add dry ingredients to the wet ingredients, one half at a time; stir to combine. Strain hot tea and slowly pour into the batter and stir until smooth; batter will be thin. Pour into the prepared cake pans.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
6. 6 While the cakes are cooling, combine water, sugar, and tea bags for simple syrup in a small pot over medium-high heat. Cook until sugar has dissolved, 5 to 7 minutes. Remove from the heat and let cool slightly.
7. 7 Brush simple syrup over cooled and leveled cakes until the majority of the cake has absorbed the syrup. Do not oversoak the cakes; you want enough syrup to soak in and keep cakes moist and flavorful without flooding them. Place cakes in the refrigerator for 1 hour or until ready to decorate.
8. 8 Combine cream cheese, butter, and ginger for frosting in a large bowl; beat with an electric mixer until smooth. Add sugar and blend until smooth. Frost cake.

By Priti D

Ingredients

• ✓ cardamom
• salt
• butter
• heavy cream
• water
• white sugar
• salt
• ginger
• cinnamon
• cornstarch
• brown sugar
• lemon juice
• pear
• walnut
• salt
• all-purpose flour
• vanilla extract
• white sugar
• brown sugar
• butter
• nonstick baking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking pan with baking spray. Line the pan with parchment paper so that there is a 2 inch overhang on the two long sides of the pan. (This makes it easier to lift the pie bars out of the pan after baking.)
2. 2 Beat the butter, brown and white sugars, and vanilla extract for crust in a large bowl with an electric mixer until combined and fluffy, 4 to 5 minutes. Scrape down the sides and bottom of the bowl. Add the flour and salt; mix at low speed until combined. Refrigerate dough for 10 minutes.
3. 3 With lightly moistened hands, press about 2/3 of the crust mixture evenly along the bottom of prepared pan; refrigerate pan for 5 to 7 minutes. Place the remaining 1/3 of the crust mixture in the fridge until needed.
4. 4 Bake crust in the preheated oven until golden brown, 20 to 25 minutes. Place on a wire rack to cool. Leave the oven on.
5. 5 To prepare the filling, toss the pear slices and lemon juice together in a large bowl. Add the brown sugar, cornstarch, cinnamon, ginger, cardamom, and salt; toss well to coat. Spread the pears evenly over the crust.
6. 6 Tear the reserved crust mixture into small pieces. Using your hands, combine the walnuts with the dough and scatter the mixture evenly over the pears.
7. 7 Bake in the preheated oven 1 hour, rotating pan halfway through, until the pears are fork-tender and the topping is golden brown. Cool completely in the pan, 1 to 2 hours.
8. 8 To prepare the caramel sauce, combine the sugar and water in a medium, heavy saucepan over medium-low heat; cook, stirring often, until the sugar dissolves.
9. 9 Increase the heat to medium-high; bring to a boil-without stirring, but instead, regularly swirling the pan and occasionally brushing down the sides of the pan with a wet pastry brush. Cook, swirling and brushing regularly, until the syrup turns a deep amber color, 12 to 17 minutes.
10. 10 Gently pour in the heavy cream (the caramel will foam and bubbly up vigorously). Add in the butter pieces and stir gently until smooth. Remove the caramel from heat and stir in the salt.
11. 11 When ready to serve, use the parchment overhang to lift the slab from the pan and slice into bars. Drizzle with the caramel sauce.

By Darcy Lenz

Ingredients

• ✓ cardamom
• sugar pumpkin
• white sugar
• coconut milk

Instructions

1. 1 Steam the pumpkin pieces for 5 to 10 minutes. Scoop flesh from skins.
2. 2 In a medium saucepan, combine the pumpkin flesh and sugar. Heat over medium-low temperature until sugar dissolves into the pumpkin. Add coconut and cardamom. Stir often. Cook until the mixture has thickened to thick pudding-like consistency.

By KULSUM HUSSEIN

Ingredients

• ✓ cardamom
• butter
• pistachio nut
• white sugar
• egg white
• all-purpose flour

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Grease cookie sheets.
2. 2 Melt butter in a small saucepan over low heat. Add pistachios and stir until butter is lightly browned and pistachios toasted. Pour into mixing bowl.
3. 3 Whisk in sugar and egg white. Mix in the flour, cardamom or ginger and whisk until smooth.
4. 4 Drop by teaspoonfuls about 2 inches apart on baking sheets. Bake 12 to 15 minutes or until golden brown. Immediately transfer cookies to rack to cool.

By May Seagram

Ingredients

• ✓ cardamom
• evaporated milk
• sweetened condensed milk
• whipped topping
• white bread

Instructions

1. 1 Gather all ingredients.
2. 2 Combine evaporated milk, condensed milk, and whipped topping in a blender and blend in pieces of bread until smooth.
3. 3 Pour mixture into a 9x13-inch baking dish or two plastic ice cube trays, sprinkle with cardamom.
4. 4 Freeze for 8 hours or overnight.
5. 5 Enjoy!

By Simmi G