Type what you have

Ingredients

• ✓ ground clove
• brussels sprout
• carrot
• butter
• onion
• beef consomme
• apple juice
• cornstarch
• lemon juice
• brown sugar

Instructions

1. 1 Fill a large pot 3/4 full of water and bring to a rolling boil. Add Brussels sprouts and carrots, bring back to a boil, and cook vegetables until tender, 8 to 10 minutes. Drain.
2. 2 Heat butter in a saucepan over medium heat; cook and stir onion in the melted butter until tender, about 5 minutes. Add beef consomme, apple juice, cornstarch, lemon juice, brown sugar, and cloves. Cook, stirring often, until sauce is thickened, about 5 minutes. Fold Brussels sprouts and carrots into sauce.

By Diane

Ingredients

• ✓ ground clove
• skim milk
• lemon juice
• rolled oat
• egg
• whole wheat flour
• baking powder
• vanilla extract
• ground cinnamon
• salt

Instructions

1. 1 Stir milk and lemon juice together in a bowl; let sit until milk begins to slightly sour, about 10 minutes. Stir oats into milk mixture; cover and refrigerate, 8 hours to overnight.
2. 2 Mix eggs, flour, baking powder, vanilla extract, cinnamon, cloves, and salt into oat mixture until batter is evenly combined.
3. 3 Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By sincka55

Ingredients

• ✓ ground clove
• lemon peel
• lemon juice
• icing sugar
• butter
• cream cheese
• pecan
• walnut
• pineapple
• carrot
• granulated sugar
• oil
• egg
• salt
• nutmeg
• cinnamon
• baking soda
• baking powder
• flour

Instructions

1. 1 Cake: Heat oven to 350 degrees F. Sift together flour, baking powder, baking soda, spices and salt in medium bowl; set aside. Beat eggs and oil in large bowl with wire whisk until well blended. Gradually add granulated sugar, mixing until blended. Add flour mixture, carrots, pineapple and walnuts; mix well. Pour into greased and floured 12-cup fluted tube pan or 10-inch (3-L) tube pan.
2. 2 Bake 50 min. to 1 hour or until wooden toothpick inserted in centre comes out clean. Cool 10 min.; loosen from sides of pan with spatula or knife and gently remove cake. Cool completely on wire rack.
3. 3 Icing: Beat cream cheese and butter in large bowl with electric mixer until well blended. Gradually add icing sugar, juice and peel, beating until well blended after each addition. Spread on top of cake. Store leftover cake in refrigerator.

By Philadelphia

Ingredients

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

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Beat cream cheese, sugar, and vanilla extract together in a large bowl with an electric mixer until smooth. Add eggs, one at a time, blending cheesecake layer until well combined after each addition.
3. 3 Spread 1 cup batter in crust.
4. 4 Add pumpkin puree, cinnamon, cloves, and nutmeg to remaining batter; stir gently until pumpkin layer is well blended.
5. 5 Carefully spread on top of cheesecake layer.
6. 6 Bake in the preheated oven until edges puff and surface is firm except for a small spot in center that jiggles when the pan is gently shaken, 35 to 40 minutes.
7. 7 Remove from the oven, set on a wire rack; cool to room temperature, 1 to 2 hours.
8. 8 Refrigerate until set, at least 3 hours or overnight, before slicing.

By Stephanie Phillips

Ingredients

• ✓ ground clove
• ginger snap
• pecan
• butter
• cream cheese
• sugar
• vanilla
• egg
• pumpkin
• cinnamon
• nutmeg

Instructions

1. 1 Preheat oven to 325 degrees F. Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.
2. 2 Beat cream cheese, 3/4 cup of the sugar and the vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1-1/2 cups of the batter; place in small bowl. Stir remaining 1/4 cup sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.
3. 3 Bake 55 min. or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices. Store leftover cheesecake in refrigerator.

By Philadelphia

Ingredients

• ✓ ground clove
• sugar
• butter
• molasses
• egg
• vanilla extract
• flour
• baking soda
• baking powder
• nutmeg
• ground ginger
• cinnamon

Instructions

1. 1 In a large bowl, whip together sugar, butter, molasses, egg, and vanilla. Mix in flour, baking soda, baking powder, nutmeg, cloves, ginger, and cinnamon until dough comes together. Wrap well and refrigerate 8 hours to overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Roll cookie dough into 1-inch balls and roll in sugar to coat. Arrange on rimmed baking sheets. Bake in the preheated oven for 15 minutes.

By Grandma's Molasses