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Irish Pound Cake
Dessert American

Irish Pound Cake

4.7

Prep
15 min
Cook
60 min
Total
135 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
  2. 2 Beat butter and cream cheese together in a large bowl with an electric mixer until light and fluffy; beat in sugar until well blended. Mixture should be noticeably lighter in color.
  3. 3 Beat in 5 eggs, one at a time, beating well after each addition before adding the next; beat in all-purpose flour with remaining 1 egg. Stir in self-rising flour until just combined; stir in whisky, vanilla, and mace. Transfer to the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing from the pan to cool completely on a wire rack, about 50 minutes.

By MARYANNEQ

Chicken Plum Pie
Dessert American

Chicken Plum Pie

4.2

Prep
25 min
Cook
50 min
Total
75 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Press the puff pastry sheet into an 8-inch round or square pan.
  2. 2 Bake in the preheated oven until the bottom of the pastry is very lightly browned, about 10 minutes.
  3. 3 Mix together the chicken, 4 chopped plums, chicken broth, mace, cinnamon, and cloves in a bowl, and season to taste with salt and pepper. Spoon the mixture over the partially-baked crust, and arrange slices of 2 plums over the top. Drizzle the pie with melted butter, and sprinkle with brown sugar.
  4. 4 Bake the pie in the oven until the crust is golden brown and the plum slices have caramelized, about 40 minutes.

By HongKongCV

Sour Cream Pound Cake
Dessert American

Sour Cream Pound Cake

4.8

Prep
20 min
Cook
80 min
Total
160 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt or angel food cake pan).
  2. 2 Mix flour, salt, baking soda, and mace in a bowl; set aside.
  3. 3 Beat sugar and butter with an electric mixer in a large bowl until light and fluffy, about 5 minutes.
  4. 4 Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  5. 5 Add flour mixture to wet ingredients alternately with sour cream, mixing until just incorporated.
  6. 6 Pour batter into the prepared pan; use the back of a spoon to smooth out the surface of the batter.
  7. 7 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour and 25 minutes. Run a thin knife or offset spatula around the edge of cake. Cool in the pan on a wire rack for 20 minutes, then invert onto a wire rack and cool completely.
  8. 8 Dust with confectioners' sugar before serving.

By LVJOANNE

Scripture Cake
Dessert American

Scripture Cake

4.7

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  2. 2 Blend softened butter, sugar, cinnamon, mace, cloves, and salt in a mixing bowl until creamy. Separate eggs. Beat yolks lightly in a small bowl, then add to butter mixture. Sift in flour and baking powder. Add water and honey; mix until combined.
  3. 3 Pulse figs, raisins, almonds, and a pinch of flour in a food processor until coarsely chopped. Fold dried fruit mixture into cake batter.
  4. 4 Beat egg whites in a clean glass, metal, or ceramic bowl until stiff peaks form. Gently fold into cake batter.
  5. 5 Transfer batter into the prepared pan.
  6. 6 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Cool in the pan before slicing.
  7. 7 Serve plain or dust lightly with powdered sugar.

By Stephanie

A to Z Everything-but-the-Kitchen-Sink Chocolate Chip Cookies Recipe
Dessert American

A to Z Everything-but-the-Kitchen-Sink Chocolate Chip Cookies Recipe

4.4

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease the cookie sheets. Sift together flour, baking soda, salt, cinnamon, mace, nutmeg, and cloves; set aside.
  2. 2 In a large bowl, cream together butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in milk and vanilla. Gradually mix in the sifted ingredients until well blended. Using a wooden spoon, fold in the cornflakes, oats, coconut, chocolate chips, and walnuts. Roll dough into walnut-size balls, and place 2 inches apart on the prepared cookie sheets; flatten slightly.
  3. 3 Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Slightly underbaking yields wonderfully chewy cookies!

By melissa

Honey Drops
Dessert

Honey Drops

4.5

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
  2. 2 In a medium bowl, cream butter and sugar until light and fluffy. Gradually blend in the egg yolk, orange zest, and honey. Sift together the flour, baking powder, salt, and mace; stir into the creamed mixture.
  3. 3 Drop cookie dough by teaspoonfuls about 2 inches apart onto the prepared cookie sheet. Flatten cookies with a fork dipped in flour. Brush lightly with egg white. Bake for 10 to 14 minutes in the preheated oven. Cool on wire racks after removing from oven.

By tawonda

Old Fashioned Sugar Cookies II
Dessert

Old Fashioned Sugar Cookies II

4.3

Prep
15 min
Cook
5 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. 2 In a large bowl, stir together the flour, sugar, baking powder, salt and mace. Cut in the butter using a pastry blender or rub between your fingers. When butter pieces are no larger than pea size, stir in the egg, vanilla and heavy cream. Blend thoroughly. On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
  3. 3 Bake for 5 to 8 minutes in the preheated oven, until the edges begin to brown. Remove from baking sheets to cool on wire racks. Cool completely before frosting.
  4. 4 To make the frosting: In a medium bowl, beat the confectioners' sugar, 1/2 teaspoon vanilla, 1 1/2 tablespoons of cream and salt until smooth and creamy. Spread on top of cooled cookies. Let the frosting dry before storing or serving.

By Michelle

Lemon Pound Cake I
Dessert

Lemon Pound Cake I

3.9

Prep
Cook
Total

Instructions

  1. 1 Allow butter to reach room temperature. Cream sugar and butter together until light and fluffy. Add eggs one at a time and mix well. Add in flour, powdered milk, and corn syrup. Beat each in well. Add juice of half a lemon, salt, vanilla, nutmeg and mace. Make sure everything is well blended, and pour into a greased loaf pan.
  2. 2 Bake at 325 degrees F (165 degrees C) for 45 minutes, checking for doneness by inserting a toothpick and seeing if it comes out clean. You almost want to underbake this.

By Suzanne Stull

Praline Pumpkin Pie II
Dessert

Praline Pumpkin Pie II

4.7

Prep
30 min
Cook
55 min
Total
85 min

Instructions

  1. 1 Preheat oven to 450 degrees F (230 degrees C.) In a small bowl, combine pecans, 1/3 cup brown sugar and butter. Press firmly into bottom of unbaked pie shell. Bake in oven 10 minutes. Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C.)
  2. 2 In a large bowl, combine eggs, pumpkin, 2/3 cup brown sugar, flour, cloves, mace, cinnamon, salt and ginger. Blend in cream until mixture is smooth and creamy. Pour into partially baked shell.
  3. 3 Bake in the preheated oven for 40 to 45 minutes, or until filling is set.

By MFDay

Light Pumpkin Mousse
Dessert

Light Pumpkin Mousse

2.5

Prep
30 min
Cook
Total
390 min

Instructions

  1. 1 Pour the 1/2 cup of water or milk into a small bowl and sprinkle the gelatin over it to soften.
  2. 2 Separate the eggs, placing the whites in an electric mixer bowl and the yolks in a heat-proof bowl that holds at least 2 cups.
  3. 3 Combine the milk, honey and spices in a heavy bottomed saucepan and heat until the honey dissolves and the mixture is steaming hot. Add the softened gelatin with its liquid and stir until it is completely dissolved.
  4. 4 Pour most of the hot milk mixture into the egg yolks, whisking constantly, then pour this mixture back into the pot and continue heating until it thickens and almost boils. Stir in the pumpkin and keep stirring until there are no big bubbles when you stop stirring for a few seconds. Remove from the heat and whisk in the vanilla.
  5. 5 Beat the egg whites until frothy, then start adding the sugar gradually, beating until stiff peaks have formed. Fold a big spatula of the whites into the pumpkin custard, then fold in the remaining egg whites. Turn the mousse into a 6-cup metal mold that has been rinsed with cold water. Chill mousse overnight. To unmold, dip the mold in hot water for about 30 seconds then invert onto a serving platter. Alternatively, spoon the mousse into individual ramekins or wine glasses that have a tablespoon or two of chopped crystallized ginger and/or gingersnap crumbs in the bottom. Serve with whipped cream.

By Debra Shapiro

Pumpkin Mousse
Dessert

Pumpkin Mousse

4.2

Prep
Cook
Total

Instructions

  1. 1 Pour the 1/2 cup of water or milk into a small bowl and sprinkle the gelatin over it to soften.
  2. 2 Separate the eggs, placing the whites in an electric mixer bowl and the yolks in a heat-proof bowl that holds at least 2 cups.
  3. 3 Combine the milk, honey and spices in a heavy bottomed saucepan and heat until the honey dissolves and the mixture is steaming hot. Add the softened gelatin with its liquid and stir until it is completely dissolved.
  4. 4 Pour most of the hot milk mixture into the egg yolks, whisking constantly, then pour this mixture back into the pot and continue heating until it thickens and almost boils. Stir in the pumpkin and keep stirring until there are no big bubbles when you stop stirring for a few seconds. Remove from the heat and whisk in the vanilla.
  5. 5 Beat the egg whites until frothy, then start adding the sugar gradually, beating until stiff peaks have formed. Fold a big spatula of the whites into the pumpkin custard, then fold in the remaining egg whites. Turn the mousse into a 6-cup metal mold that has been rinsed with cold water. Chill mousse overnight. To unmold, dip the mold in hot water for about 30 seconds then invert onto a serving platter. Alternatively, spoon the mousse into individual ramekins or wine glasses that have a tablespoon or two of chopped crystallized ginger and/or gingersnap crumbs in the bottom. Serve with whipped cream.

By Debra Shapiro

Sweet Potato Pie with Marshmallow Meringue Topping
Dessert

Sweet Potato Pie with Marshmallow Meringue Topping

4.3

Prep
20 min
Cook
51 min
Total
71 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Mix the graham cracker crumbs together with 1/3 cup white sugar, butter, and 1/8 teaspoon salt in a mixing bowl. Spread evenly over the bottom and sides of a 9 inch pie pan.
  3. 3 Bake the graham cracker crust in preheated oven until lightly browned, about 5 minutes. Remove from oven, and cool on a rack.
  4. 4 Preheat oven to 400 degrees F (200 degrees C).
  5. 5 To make the sweet potato filling, place the mashed sweet potatoes in a mixing bowl. Whisk in the brown sugar, whipping cream, eggs, vanilla, cinnamon, mace, and salt until smooth and evenly blended. Pour the sweet potato mixture into the baked graham cracker crust.
  6. 6 Bake the pie in preheated oven until the center is set, about 45 minutes. Remove from oven and cool on a rack.
  7. 7 To make the marshmallow meringue, place the marshmallows and milk in a pan; cook over low heat, folding mixture gently until marshmallows are half melted. Remove pan from the heat. Continue folding until marshmallows melt completely, and the mixture becomes smooth and fluffy.
  8. 8 Place the egg whites in a separate mixing bowl, and beat until soft peaks form. Gradually add 1/4 cup white sugar, and continue beating until stiff peaks form. Beat in vanilla and salt. Gently fold the egg whites into the marshmallow mixture, and spread over the top of the pie.
  9. 9 Return the pie to the oven and cook until the meringue is toasted, 5 to 10 minutes.

By ANTILOPE

Sweet Potato Pie with Evaporated Milk
Dessert

Sweet Potato Pie with Evaporated Milk

4.2

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Prepare the filling by blending together the sweet potatoes, evaporated milk, 1 cup brown sugar, 1/2 cup butter, eggs, cinnamon, vanilla, salt, ginger and nutmeg. Pour filling into prepared crust.
  3. 3 Prepare the topping by combining the flour, 1/2 cup brown sugar, cinnamon, ginger and mace. Using a pastry knife, cut the butter into the flour mixture until coarse crumbs form. Stir in nuts.
  4. 4 Sprinkle topping over filling and bake at 400 degrees F (200 degrees C) for 50 minutes or until golden and a knife inserted in the center comes out clean.

By Summer

Pumpkin Cheesecake II
Dessert

Pumpkin Cheesecake II

4.8

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix well. Firmly press mixture into one 9 inch springform pan.
  3. 3 Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well, and set aside.
  4. 4 Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well. Add cornstarch and vanilla and lemon flavorings, beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan.
  5. 5 Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate.

By Cathy

Mince Pies
Dessert European

Mince Pies

5.0

Prep
45 min
Cook
130 min
Total
175 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Combine apples, brown sugar, raisins, golden raisins, currants, orange peel, lemon zest, lemon juice, cinnamon, nutmeg, cloves, allspice, mace, and ginger in a medium saucepan. Mix together and bring to a boil over medium heat.
  3. 3 Immediately turn the heat down to the lowest setting on your stovetop. Simmer, stirring frequently to ensure the mixture does not stick to the bottom of the pan, 1 1/2 to 2 hours. Remove from the heat and leave to cool while you prepare your pastry.
  4. 4 Unroll pie crusts onto a flat surface. Cut into 24 circles using a cookie cutter or the bottom of a mug.
  5. 5 Place a circle into the bottom of each cup of a 12-cup cupcake tin. Fill each of the pastry circles with fruit filling.
  6. 6 Brush the edges of the pastry with some of the beaten egg and cover with the remaining circles. Brush all of the mince pies with more beaten egg.
  7. 7 Bake in the preheated oven until golden brown, 35 to 45 minutes.

By Emmas Delicious Eats

Squash and Apple Bake
Dinner American

Squash and Apple Bake

4.5

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine brown sugar, melted butter, flour, salt, and mace in a bowl.
  3. 3 Arrange squash in an ungreased 9x13-inch baking dish; top with apple slices, then sprinkle with brown sugar mixture. Cover the dish with a lid or aluminum foil.
  4. 4 Bake in the preheated oven until squash is tender, 50 to 60 minutes.

By Paula

Tom and Jerry Mix
Drink American

Tom and Jerry Mix

4.9

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Beat sugar and butter together in a large bowl with an electric mixer until smooth. Add egg yolks, one at a time, beating well after each addition.
  2. 2 Beat egg whites in a separate large glass or metal mixing bowl until foamy; continue to beat until soft peaks form. (Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.) Stir egg whites into egg yolk mixture. Stir in salt, mace, allspice, cloves, nutmeg, and cardamom.
  3. 3 To use the mixture, combine 1 cup hot milk and 1 ounce rum in a mug. Stir in 1 tablespoon Tom and Jerry mix.

By Anna

Deer Bologna
Appetizer American

Deer Bologna

4.7

Prep
120 min
Cook
120 min
Total
1680 min

Instructions

  1. 1 Combine brown sugar, curing mixture, black pepper, red pepper flakes, garlic powder, MSG, mace, and mustard; sprinkle over venison in a large mixing tub. Mix spices into venison, then add liquid smoke; mix by hand until well combined, 3 to 5 minutes. Place into a non-reactive glass or plastic container, cover, and refrigerate for 24 hours. Prepare casings according to instructions below (Cook's Note).
  2. 2 To stuff, cut off a 2-foot (60-centimeter) piece of casing, pinch out water, and tie a knot at one end of casing using twine. Fill casing with venison mixture to within 4 inches of open end using a sausage stuffer or large funnel. Tie open end near sausage mixture, so mixture is firm. Tie two sausage ends together to form a circle. Repeat with remaining casings, venison mixture, and twine. Place bologna in a large roasting pan.
  3. 3 Preheat the oven to 225 degrees F (110 degrees C).
  4. 4 Bake in the preheated oven until bologna reaches an internal temperature of 180 degrees F (82 degrees C), about 2 hours. Cool, then refrigerate until cold.
  5. 5 To serve, cut through casing lengthwise; peel off and discard casing. Slice bologna into thin slices. Bologna may be kept tightly wrapped in the freezer; defrost in the refrigerator before serving.

By jdwags

Potlatch Fall Harvest Soup
Dinner American

Potlatch Fall Harvest Soup

3.3

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Combine the pumpkin and creamed corn in a blender; pulse to puree the mixture for 1 minute or until smooth. Add the milk and continue to pulse the mixture for another minute, or until well combined. Pour pumpkin mixture into a 3 to 4 quart saucepan over medium heat.
  2. 2 Immediately stir in the broth, apple cider, water, butter, and ground mace. Heat for 15 minutes, stirring occasionally. Salt and pepper to taste. Add thawed corn kernels and cook for an additional 5 minutes.

By KCFOXY

Lemon Bubble Bread
Bread & Baking American

Lemon Bubble Bread

5.0

Prep
30 min
Cook
40 min
Total
195 min

Instructions

  1. 1 Combine 2 cups flour, 1/2 cup sugar, yeast, and salt in a large bowl of a stand mixer fitted with the paddle attachment.
  2. 2 Heat milk, water, and 4 tablespoons butter in a medium saucepan over low heat until warm to the touch. Pour into the flour mixture; beat on low speed until just combined. Increase speed to medium; add eggs and beat for 2 minutes, scraping sides of the bowl occasionally. Gradually stir in up to 2 more cups flour, mixing until a soft dough forms.
  3. 3 Turn dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Dough will be very sticky; use a scraper and add remaining flour only as needed. Shape dough into a ball and place in a large greased bowl; turn to coat. Cover with a towel and let rise in a warm, draft-free place until doubled in volume, about 1 hour.
  4. 4 Punch down dough starting from the center, then pushing in the edges. Transfer onto a lightly floured surface and cut dough in half. Cover with a bowl and let rest for 15 minutes.
  5. 5 Meanwhile, combine remaining 1/2 cup sugar, lemon zest, and mace in a small bowl. Melt 2 tablespoons butter in a small pan. Grease a 10-inch fluted tube pan with cooking spray.
  6. 6 Cut each dough half into 16 pieces. Shape each piece into a ball by tucking ends under. Dip tops in melted butter and place half of balls in the tube pan; sprinkle with 1/2 of the lemon mixture. Repeat with remaining dough balls, butter, and lemon mixture. Cover with a towel; let rise in a warm place until doubled, about 45 minutes.
  7. 7 Preheat the oven to 350 degrees F (175 degrees C). Place tube pan on a cookie sheet.
  8. 8 Bake in the preheated oven until bread is golden and sounds hollow when lightly tapped, about 35 minutes. Cool in the pan for 5 minutes; remove and let cool on a wire rack.

By Kate A

Mango-Pecan Chicken
Dinner American

Mango-Pecan Chicken

4.2

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Heat 1 tablespoon vegetable oil in a large saucepan over medium heat. Add onion; cook and stir until the onion softens and turns translucent, about 5 minutes. Add mangos, lemon juice, sugar, ginger, cinnamon, and mace. Bring to a simmer and cook for 5 minutes, stirring constantly. Turn heat to low, cover, and allow to cook 5 minutes more.
  2. 2 While the mango sauce is simmering, season chicken breasts with salt and pepper to taste. Heat remaining 1 tablespoon vegetable oil in a large skillet over medium heat. Add chicken, and cook on both sides until nicely browned, and the chicken is no longer pink in the center, about 8 minutes per side.
  3. 3 To serve, place one or two pieces of chicken onto each serving plate. Spoon mango sauce over the top, and sprinkle with pecans.

By morble

Tasso Ham
Dinner American

Tasso Ham

4.6

Prep
30 min
Cook
720 min
Total
10830 min

Instructions

  1. 1 To Make the Brine: In a medium bowl, combine curing mixture, sugar, pepper, 2 tablespoons onion powder, 2 tablespoons garlic powder and water. Mix until the salt and sugar are dissolved in the water.
  2. 2 Pour brine over pork. Allow pork to soak in brine for one week in the refrigerator.
  3. 3 Remove pork from brine, then discard brine. Rinse and pat dry the pork.
  4. 4 Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C).
  5. 5 To Make the Rub: In a medium bowl, mix together the mace, 2 tablespoons garlic powder, 2 tablespoons onion powder, paprika, sage, thyme and honey.
  6. 6 Evenly coat the pork with the rub and work it in with your fingers. Place a roasting rack in a drip pan and lay the meat on the rack.
  7. 7 Smoke at 200 to 225 degrees F (95 to 110 degrees C) for 12 hours.

By DJ Williams

Applesauce Pumpkin Bread
Breakfast American

Applesauce Pumpkin Bread

4.3

Prep
20 min
Cook
60 min
Total
140 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
  2. 2 Combine white sugar and applesauce in a bowl; stir in pumpkin purée and eggs until smooth. Stir in baking powder, baking soda, cinnamon, salt, ginger, cloves, and mace until incorporated. Fold in walnuts and chocolate chips. Stir in flour until fully blended. Divide batter between the prepared loaf pans.
  3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing from the pans; transfer to a wire rack to cool completely, about 50 minutes more.
  4. 4 Sprinkle loaves with confectioners' sugar before serving.

By Virginia

Squash and Apple Casserole
Side Dish

Squash and Apple Casserole

4.5

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x11-inch casserole dish.
  2. 2 Place squash on a flat work surface. Trim off the hard outer rind with a knife. Cut squash into 1/2-inch slices; arrange slices over the bottom of the prepared dish. Arrange apples on top.
  3. 3 Combine brown sugar, butter, flour, salt, and mace together in a bowl. Pour mixture over the apples. Sprinkle cranberries on top.
  4. 4 Bake in the preheated oven until top is golden brown and apples are tender, 50 minutes to 1 hour.

By Cheryl H

Pointed Cabbage in Cream Sauce
Dinner

Pointed Cabbage in Cream Sauce

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Melt butter in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add onion and garlic and cook until fragrant, about 30 seconds. Mix in pointed cabbage.
  2. 2 Pour in broth and bring to a boil. Reduce heat and cook until liquid is almost all evaporated, about 5 to 10 minutes. Stir occasionally.
  3. 3 Pour in cream and bring to a boil. Reduce heat and season with salt, pepper, and mace. Simmer everything on low heat until flavors are combined, about 5 minutes.

By Kuechen_PIONIER

Sweet Potato Cranberry Bake
Dinner

Sweet Potato Cranberry Bake

4.8

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Combine cranberries, orange slices, sugar, pecans, orange juice, cinnamon, nutmeg, and mace in a 2-quart baking dish.
  3. 3 Bake in preheated oven until cranberries soften, about 30 minutes. Stir yams into cranberry mixture and continue baking until heated through, about 15 minutes more.

By Erika Glasco

Spice Balls
Breakfast

Spice Balls

4.5

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  2. 2 In a large bowl, mix flour, 1/3 cup sugar, baking powder, salt, mace and 1/2 teaspoon cinnamon. Create a well in the center of the mixture, and pour in milk, canola oil and egg. Thoroughly stir into the mixture.
  3. 3 In batches, drop the mixture by rounded teaspoonfuls into the hot oil. Fry on all sides, 2 to 4 minutes, until golden brown. Drain on paper towels.
  4. 4 In a resealable plastic bag, mix 1 cup sugar and 1 teaspoon cinnamon. While still warm, place balls a few at a time into the bag, and toss to coat.

By MARY AUSTIN

Italian Sausage - Tuscan Style
Italian

Italian Sausage - Tuscan Style

4.8

Prep
30 min
Cook
Total
120 min

Instructions

  1. 1 Using a spice grinder or food processor, pulverize the salt, black pepper and sugar. In a large bowl, mix together the pork shoulder, back fat, garlic powder, mace, coriander, cayenne and ice water. Mix in the salt, pepper and sugar. Use latex gloves when mixing to avoid contamination of the meat, and keep the mixture cold.
  2. 2 Stuff the sausage mixture into the casings and twist off in 3 inch lengths. If you do not have a stuffer, the sausage can be formed into patties or rolled into logs. Refrigerate and use up in one week or freeze for up to 6 weeks.

By Len Poli