Type what you have

Ingredients

• ✓ allspice
• sugar
• butter
• egg
• vanilla extract
• all-purpose flour
• banana
• banana yogurt
• sugar
• clove

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf pan.
2. 2 Combine 1 cup sugar and butter in a bowl; beat with an electric mixer until creamy. Beat in eggs and vanilla extract. Mix in flour and allspice gradually until batter is blended. Fold in bananas and banana-flavored yogurt.
3. 3 Pour batter into the prepared loaf pan.
4. 4 Mix 3 tablespoons sugar and cloves together in a small bowl; sprinkle over batter.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

By betsysmom

Ingredients

• ✓ allspice
• sugar
• pumpkin puree
• all-purpose flour
• banana
• vegetable oil
• egg
• baking soda
• nutmeg
• cinnamon
• clove
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
2. 2 Mix sugar, pumpkin puree, flour, mashed bananas, oil, eggs, baking soda, nutmeg, cinnamon, allspice, and cloves together in a large bowl. Pour in water slowly, mixing until batter is well blended.
3. 3 Divide batter between prepared loaf pans.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 15 minutes. Cool in the pan for 10 minutes; turn out onto a wire rack to cool completely.

By Linda Massey Hetherington

Ingredients

• ✓ allspice
• cider vinegar
• molasses
• olive oil
• salt
• black pepper
• chicken thigh
• cider vinegar
• honey
• bacon
• caraway seed
• coleslaw
• green onion

Instructions

1. 1 Whisk together 3 tablespoons cider vinegar, molasses, olive oil, allspice, salt and pepper.
2. 2 Arrange chicken in 11x7-inch dish pour marinade over, turning chicken to coat. Cover; refrigerate for 30 minutes.
3. 3 Remove chicken from marinade, discard marinade. Grill 3 to 4 minutes on each side or until no longer pink in center. Keep covered and warm.
4. 4 Combine remaining vinegar and honey in bowl; stir. Cook bacon over moderate heat, large skillet, stirring, until crisp. Crumble bacon. Reserve 2 tablespoons bacon fat.
5. 5 Heat bacon fat over medium-high heat until hot but not smoking ; cook caraway seeds, stirring until fragrant, about 30 seconds. Add coleslaw, vinegar mixture and salt and pepper to taste and cook, stirring, until cabbage is just wilted about 1 minute.
6. 6 Remove skillet from heat; add green onions and bacon. Toss together. Plate slaw on 6 different dishes and place cooked chicken on top of slaw to serve.

By Dole

Ingredients

• ✓ allspice
• raisin
• orange juice
• rice flour
• white sugar
• baking powder
• cinnamon
• salt
• xanthan gum
• carrot
• vegetable oil
• water
• egg replacer

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
2. 2 Mix raisins and orange juice together in a small bowl.
3. 3 Combine rice flour, sugar, baking powder, cinnamon, salt, allspice, and xanthan gum in a large bowl.
4. 4 Mix carrots, oil, water, and dry egg replacer together in a separate bowl. Fold in raisin mixture.
5. 5 Make a well in the center of the flour mixture; pour in carrot mixture. Mix until batter is moistened. Spoon batter into the prepared tin, filling each cup 3/4 full.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

By InnaRi

Ingredients

• ✓ allspice
• sugar-based curing mixture
• brown sugar
• black pepper
• paprika
• bay leaf
• garlic powder
• venison rump roast

Instructions

1. 1 Whisk together curing mixture, brown sugar, pepper, paprika, bay leaf, allspice, and garlic powder in a bowl. Rub mixture over venison roast, and wrap tightly in plastic wrap. Place roast in a bowl; refrigerate for 5 days.
2. 2 Remove roast from the refrigerator and rinse thoroughly to remove the curing mixture. Place in a bowl with water to cover, and soak, refrigerated, for 2 hours. Drain.
3. 3 Preheat oven to 250 degrees F (120 degrees C).
4. 4 Season roast with additional black pepper and brown sugar, and place in a roasting pan.
5. 5 Bake, uncovered, in the preheated oven until a meat thermometer inserted near the center reads 160 degrees F (70 degrees C), about 2 hours.

By Brandons treats

Ingredients

• ✓ allspice
• coconut oil
• olive oil
• leek
• garlic
• cauliflower
• carrot
• potato
• vegetable broth
• coconut milk
• black pepper
• nutmeg
• parsley

Instructions

1. 1 Melt coconut oil with olive oil in a large pot over medium-low heat. Cook and stir leeks and garlic in hot oil mixture until leeks are translucent, about 5 minutes.
2. 2 Stir cauliflower, carrots, and potato into leek mixture; cook and stir until the vegetables are tender, 20 to 30 minutes.
3. 3 Pour vegetable broth into the pot, bring to a simmer, and cover the pot. Reduce heat to low and simmer broth until vegetables are completely tender, 10 to 20 minutes.
4. 4 Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
5. 5 Return puree to pot and place over low heat. Stir coconut milk, black pepper, nutmeg, and allspice into the puree. Ladle into bowls and garnish with parsley.

By KatherineC

Ingredients

• ✓ allspice
• all-purpose flour
• baking powder
• cinnamon
• baking soda
• nutmeg
• ginger
• salt
• butter
• white sugar
• brown sugar
• honey
• egg
• lemon zest
• sweet potato

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Sift flour, baking powder, cinnamon, baking soda, nutmeg, allspice, ginger, and salt into a bowl.
3. 3 Beat butter, white sugar, and brown sugar in a bowl until smooth and creamy. Mix in honey, egg, and lemon zest until well blended. Fold in sweet potato. Stir in flour mixture with a large spoon until dough is just blended.
4. 4 Shape tablespoonfuls of dough into balls and place 2 inches apart on ungreased baking sheets.
5. 5 Bake in the preheated oven until edges start to brown, about 8 minutes. Cool on the baking sheets for 5 minutes; transfer to wire racks to cool completely, about 10 minutes.

By purrplenesss

Ingredients

• ✓ allspice
• white sugar
• shortening
• pumpkin puree
• egg
• all-purpose flour
• whole wheat flour
• cream of tartar
• baking soda
• cinnamon
• nutmeg
• ginger
• clove
• white sugar

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
2. 2 Combine 1 1/2 cup sugar and shortening in a large bowl; beat with an electric mixer until creamy. Beat in pumpkin puree and eggs.
3. 3 Mix all-purpose flour, whole wheat flour, cream of tartar, baking soda, cinnamon, nutmeg, ginger, allspice, and cloves together in a bowl. Fold into shortening mixture until a sticky dough forms.
4. 4 Place 1/4 cup sugar in a shallow bowl. Shape spoonfuls of dough into small balls. Roll in sugar and place 2 inches apart on baking sheets.
5. 5 Bake in the preheated oven until lightly browned, about 8 minutes. Transfer to wire racks to cool completely, about 20 minutes.

By sueb

Ingredients

• ✓ allspice
• rolled oat
• all-purpose flour
• brown sugar
• baking powder
• baking soda
• ginger
• cinnamon
• salt
• walnut
• apricot
• date
• butter
• buttermilk
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a muffin tin or line with paper liners.
2. 2 Spread oats on a rimmed baking sheet and place in the preheating oven until toasted and fragrant, 5 to 8 minutes.
3. 3 Mix toasted oats, flour, brown sugar, baking powder, baking soda, ginger, cinnamon, salt, and allspice in a large bowl. Add walnuts, apricots, and dates.
4. 4 Whisk melted butter, buttermilk, egg, and vanilla extract together in a separate bowl. Pour over the flour mixture and mix briefly until batter is combined. Scoop batter into the prepared pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to wire racks to cool.

By LauraF

Ingredients

• ✓ allspice
• banana
• honey
• vegetable oil
• egg
• walnut
• cinnamon
• nutmeg
• salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Place bananas on a baking sheet and prick peels with a fork.
2. 2 Bake bananas in the preheated oven until peels turn black and flesh is very tender and mushy, 15 to 20 minutes. Remove from oven and let cool to room temperature, about 20 minutes.
3. 3 Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a loaf pan.
4. 4 Split banana peels with a sharp knife and transfer flesh to a large bowl. Add honey and oil; beat with an electric mixer on low speed until combined. Beat in egg yolks 1 at a time. Add walnuts, cinnamon, nutmeg, and allspice to the batter.
5. 5 Beat egg whites with salt in a glass, metal, or ceramic bowl until soft peaks form.
6. 6 Fold beaten egg whites into the batter. Pour into the prepared loaf pan.
7. 7 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Invert onto a plate and let cool.

By Zombie

Ingredients

• ✓ allspice
• file powder
• cilantro
• kale
• water
• red lentil
• vegetable broth
• pepper
• clove
• cayenne pepper
• cumin seed
• garlic
• carrot
• red potato
• celery
• sweet onion
• butter

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Stir in onion and celery; cook until tender. Mix in potatoes, carrot, and garlic. Continue to cook and stir until potatoes are well coated with butter, about 5 minutes. Season with allspice, cumin, cayenne pepper, cloves, and pepper.
2. 2 Pour in vegetable broth; mix in lentils. Add water, adding more if needed to cover all ingredients. Bring to a boil, reduce heat, and stir in kale. Cook, stirring occasionally, until lentils are tender, 35 to 45 minutes.
3. 3 Stir in cilantro and filé powder. Continue cooking to desired thickness, about 5 minutes.

By MOTTSBELA

Ingredients

• ✓ allspice
• cinnamon
• ginger
• nutmeg
• clove
• butternut squash
• onion
• olive oil
• vegetable broth
• heavy cream
• salt
• greek yogurt

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Combine cinnamon, ginger, nutmeg, allspice, and cloves in a small bowl. Set aside.
3. 3 Toss butternut squash and onions with olive oil in a large bowl to coat; transfer to a baking sheet.
4. 4 Roast in the preheated oven until soft, 25 to 30 minutes.
5. 5 Transfer squash-onion mixture to the bowl of a food processor. Add vegetable broth, cream, and salt; pulse until smooth. Add ¼ cup pumpkin spice mixture; pulse until combined. Divide among 6 microwave-safe bowls.
6. 6 Microwave, one bowl at a time, on high until hot, about 1 minute, stirring every 30 seconds.
7. 7 Top each serving with 1 ½ tablespoons Greek yogurt and ½ teaspoon pumpkin spice mixture.

By Howard

Ingredients

• ✓ allspice
• cooking spray
• brown sugar
• butter
• whole wheat flour
• all-purpose flour
• salt
• cinnamon
• baking soda
• rolled oat
• strawberry
• blueberry

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat a 10x14-inch baking dish with cooking spray.
2. 2 Combine brown sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy.
3. 3 Mix together whole wheat flour, all-purpose flour, salt, cinnamon, baking soda, and allspice in a separate bowl. Gradually pour flour mixture into the butter mixture; blend well. Stir in oats and mix with a wooden spoon until incorporated. Press 1/2 of the oat batter firmly into the bottom of the prepared baking dish.
4. 4 Bake in the preheated oven for 10 minutes. Spread strawberries and blueberries over the crust and sprinkle with remaining oat batter. Press slightly to flatten batter and fruit. Bake until edges are golden brown, 20 to 25 minutes.
5. 5 Remove from the oven and let cool completely in the pan. Cut into 24 bars.

By johanne

Ingredients

• ✓ allspice
• beef broth
• water
• red potato
• onion
• red chile pepper
• garlic
• kale
• nutmeg
• cinnamon
• salt
• black pepper
• bacon
• sage

Instructions

1. 1 Combine beef broth, water, potato, onion, chile pepper, and garlic in a Dutch oven or large saucepan; bring to a boil over medium-high heat. Stir in kale; season with nutmeg, cinnamon, allspice, salt, and black pepper. Reduce heat to medium; simmer until potato is tender, about 20 minutes, adding more water if needed.
2. 2 Meanwhile, cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until slightly browned but still tender, about 5 minutes. Drain on a paper towel-lined plate. Chop bacon.
3. 3 Stir bacon into soup; simmer no more than 3 minutes. Chill in the refrigerator for at least 2 hours. Top servings with sage.

By Dani LSF

Ingredients

• ✓ allspice
• oat
• raisin
• wheat germ
• whole wheat flour
• all-purpose flour
• cocoa powder
• brown sugar
• cinnamon
• ginger
• salt
• applesauce
• honey
• egg
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 8x8-inch baking pan with parchment paper.
2. 2 Mix oats, raisins, wheat germ, whole-wheat flour, all-purpose flour, cocoa powder, brown sugar, cinnamon, ginger, allspice, and salt in a large bowl. Make a well in the middle.
3. 3 Whisk applesauce, honey, egg, and vanilla extract together in a separate bowl until combined; pour into well of dry ingredients. Stir with two spoons until fully incorporated. Pour and press batter into prepared baking pan.
4. 4 Bake in the preheated oven until firm, about 20 minutes. Remove from pan and cool for about 10 minutes before slicing into 12 pieces.

By blankpage

Ingredients

• ✓ allspice
• pork butt roast
• chili powder
• vegetable oil
• garlic
• pepper
• cumin
• coriander
• paprika
• salt
• tomato ketchup
• apple cider vinegar
• molasses
• mustard
• cornstarch
• soft roll

Instructions

1. 1 Remove and discard any string from pork roast; trim excess fat.
2. 2 Combine chili powder, oil, garlic, black pepper, cumin, coriander, paprika, allspice, and salt in a bowl; rub all over roast, working spice mixture into pork. Marinate in the refrigerator, 30 minutes to overnight.
3. 3 Transfer roast to a slow cooker. Combine ketchup, vinegar, molasses, and mustard; pour over roast. Cover slow cooker.
4. 4 Cook on Low until very tender, 8 to 10 hours.
5. 5 Transfer roast to a large bowl. Discard any visible fat. Separate pork into long strands, using two forks. Return shredded pork to the slow cooker; stir to combine with juices.
6. 6 Strain 1 ½ cups cooking liquid into a saucepan. Whisk in cornstarch; bring to a boil. Cook, stirring, until thickened and bubbling. Serve pork on soft rolls drizzled with sauce.

By Heinz

Ingredients

• ✓ allspice
• butternut squash
• butter
• onion
• leek
• garlic
• chicken broth
• russet potato
• cayenne pepper
• nutmeg
• ginger
• salt
• pepper
• half-and-half
• sherry wine
• sour cream

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Pour a thin layer of water into a baking dish or rimmed baking sheet. Place squash halves, cut-side down, into water in the baking dish.
3. 3 Bake in the preheated oven until squash is easily pierced with a fork, about 40 minutes. Cool slightly, then remove the skin. Set aside.
4. 4 Melt butter in a large pot over medium heat. Sauté onion, leek and garlic in hot butter until tender, about 3 minutes. Pour in broth and add potatoes; bring to a boil. Cook until potatoes are soft, about 20 minutes.
5. 5 Add cooked squash to the pot, then mash with potatoes until small chunks remain. Use an immersion hand blender to purée soup until smooth.
6. 6 Season soup with cayenne pepper, allspice, nutmeg, ginger, salt, and pepper. Stir in half-and-half cream and sherry. Cook and stir over medium heat until heated through; do not boil. Ladle into soup bowls and top each with a dollop of sour cream to serve.

By LuvMyFamily

Ingredients

• ✓ allspice
• tomato
• pita bread
• salt
• garlic
• water
• lemon juice
• tahini
• lemon juice
• olive oil
• sweet onion
• parsley
• salt
• cardamom
• black pepper
• cinnamon
• garlic
• lemon juice
• olive oil
• red wine vinegar
• tomato
• top round steak

Instructions

1. 1 Place sliced beef into a flat, oven-proof baking dish. Stir together tomatoes, vinegar, olive oil, lemon juice, allspice, garlic, cinnamon, black pepper, cardamom, and salt in a bowl until well blended. Pour over beef, turning slices to coat evenly. Cover and refrigerate for 4 hours.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Uncover the baking dish and cook beef in the preheated oven until meat is no longer pink, about 50 minutes. Allow to cool slightly while you make salad and sauce.
4. 4 Make salad: Stir together parsley, onion, olive oil, and lemon juice in a bowl until combined.
5. 5 Make sauce: Mix together tahini, lemon juice, water, and garlic in a bowl until smooth. Season with salt.
6. 6 Place pita bread rounds on serving plates. Spoon beef slices down the center of each pita. Top with salad, sauce, and tomatoes. Roll up the sides of pita bread around filling to serve.

By ROSE90

Ingredients

• ✓ allspice
• butter
• white sugar
• egg
• all-purpose flour
• turmeric

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Beat butter in a large bowl with an electric mixer until creamy; beat in sugar until light and fluffy. Beat in egg yolk.
3. 3 Whisk flour, allspice, and turmeric together in a bowl until well combined; sift into butter mixture and stir until dough is combined. Press dough into a 9-inch square baking dish.
4. 4 Beat egg white in a small bowl; brush over dough.
5. 5 Bake in the preheated oven until cake feels firm when lightly pressed in center, 30 to 45 minutes. Cut into squares while cake is still hot; cool in the baking dish.

By Jenna Arden

Ingredients

• ✓ allspice
• white sugar
• salt
• black pepper
• pork rib
• butter
• beef broth

Instructions

1. 1 Mix together sugar, allspice, salt, and pepper in a small bowl until well combined. Sprinkle mixture over each rib.
2. 2 Melt butter in a large skillet over medium-high heat, but be careful not to burn. Brown ribs on all sides in hot butter.
3. 3 Pour in beef broth, cover, and reduce heat to low. Simmer until ribs are fork tender, about 1 hour and 30 minutes. Do not remove the lid from the skillet during cooking.

By ppj1949

Ingredients

• ✓ allspice
• vegetable oil
• raisin
• tea
• self-rising flour
• sugar
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Oil a loaf pan.
2. 2 Combine raisins and tea in a bowl. Steep for about 30 minutes.
3. 3 Mix flour, sugar, and allspice together in a second bowl. Add the raisin-tea mixture and egg. Gently combine using a rubber spatula; do not overmix. Scoop mixture into the prepared loaf pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

By NigellaLawless

Ingredients

• ✓ allspice
• orange-flavor drink powder
• lemonade drink powder
• white sugar
• instant tea powder
• cinnamon
• clove

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

Ingredients

• ✓ allspice
• chicken
• onion
• celery
• poultry seasoning
• basil
• salt
• black pepper
• seasoning salt
• cream of chicken soup
• egg
• olive oil
• salt
• black pepper
• water
• all-purpose flour

Instructions

1. 1 Place chicken, onion, and celery in a large pot; fill the pot with water. Season with poultry seasoning, whole allspice, basil, 1/2 teaspoon salt, 1 teaspoon pepper, and seasoning salt; bring to a boil. Reduce heat, and simmer for approximately 2 hours, or until chicken is cooked.
2. 2 Remove chicken from broth and set chicken aside to cool; strain broth to remove seasonings and any bone. Return broth to the pan, stir in cream of chicken soup and continue simmering.
3. 3 In a medium bowl, stir together eggs, olive oil, 1 tablespoon salt, and 1 teaspoon pepper with 2 cups water. Gradually add flour, and stir to form a thick dough.
4. 4 Using a large spoon and knife, scoop a spoonful of dough and cut small pieces into broth. Repeat with remaining dough. Stir, cover, and simmer for about 15 minutes.
5. 5 Meanwhile, skin and debone chicken; cut meat into small pieces, add to broth and heat through.

By SLOEFINGER

Ingredients

• ✓ allspice
• milk
• sugar
• butter
• golden syrup
• all-purpose flour
• ground ginger
• baking soda

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan.
2. 2 Combine milk, sugar, butter, and golden syrup in a small saucepan; bring to a boil, then remove from heat, and set aside.
3. 3 Sift flour, ginger, allspice, and baking soda into a large bowl; stir in milk mixture until just blended. Pour batter into the prepared pan.
4. 4 Place in the preheated oven; reduce the oven temperature to 325 degrees F (160 degrees C). Bake until top springs back when lightly pressed, about 1 hour.

By Mandy

Ingredients

• ✓ allspice
• sugar
• cinnamon
• cardamom
• ginger
• salt
• all-purpose flour
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, stir together the sugar, cinnamon, cardamom, ginger, allspice and salt. Divide into two equal parts, and set one aside. Add the flour and butter to the other half, and stir until blended. It should be slightly grainy.
3. 3 Press the dough evenly into an 8 inch square pan. Cut into 1x2 inch pieces using a knife, and prick with the tines of a fork. This will keep the shortbread from warping while baking. Sprinkle the reserved sugar and spice liberally over the top, brushing into all of the cuts and holes.
4. 4 Bake for 25 to 30 minutes in the preheated oven, or until firm and golden at the edges. Do not brown. Cool completely in the pan, and break into pieces along the lines to serve.

By TECHIMPAIRED

Ingredients

• ✓ allspice
• ground beef
• paprika
• salt
• pepper
• potato
• onion
• phyllo dough
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Cook and stir ground beef in a large nonstick skillet over medium heat until browned and crumbly, 5 to 7 minutes; drain fat. Stir in allspice, paprika, salt, and pepper. Transfer mixture to a large bowl and stir in potato and onion.
3. 3 Stack two sheets phyllo dough on a work surface. Spoon 1/8 of the beef mixture down one long edge of the stack, then roll phyllo around filling into a tube. Coil the tube into a snail shape and place onto an ungreased baking sheet. Repeat to make seven more burek, placing finished coils up against one another to keep them from unrolling. Brush melted butter over the tops.
4. 4 Bake in the preheated oven until golden brown, 20 to 30 minutes.

By mms09

Ingredients

• ✓ allspice
• butter
• sugar
• egg yolk
• vanilla extract
• cardamom
• all-purpose flour
• pecan
• strawberry jam

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease one 8 inch square baking dish.
2. 2 Cream the butter until soft and fluffy. Add the white sugar gradually, until light and fluffy. Beat in the egg yolks.
3. 3 Sift the cardamom, allspice and flour together. Gradually add it to the butter mixture and stir to combine well. Stir in the chopped pecans.
4. 4 Spoon 1/2 of the dough into the prepared pan, spreading evenly. Top with strawberry jam and cover with the remaining dough.
5. 5 Bake at 325 degrees F (165 degrees C) for 1 hour or until lightly browned. Cool then cut into 1 1/2 inch sized squares.

By Linda K

Ingredients

• ✓ allspice
• ring
• lid
• canning jar
• bread crumb
• salt
• nutmeg
• clove
• cinnamon
• white sugar
• brown sugar
• orange
• white vinegar
• currant
• raisin
• apple
• zucchini

Instructions

1. 1 In a large pot over medium heat, stir together the zucchini, apples, raisins, currants, vinegar, orange juice, orange zest, brown sugar, white sugar, cinnamon, allspice, cloves, nutmeg, and salt. Stir until the sugar has dissolved, and allow the mixture to boil. Reduce heat to low, then simmer until thickened, 2 to 3 hours. For a thicker mincemeat, stir in the bread crumbs; simmer for 5 more minutes to absorb excess liquid.
2. 2 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the mincemeat into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
3. 3 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
4. 4 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark place.

By Barb S

Ingredients

• ✓ allspice
• ground beef
• ground pork
• bread crumb
• beef broth
• brown sugar
• onion powder
• kosher salt
• black pepper
• coriander
• nutmeg
• olive oil

Instructions

1. 1 Mix together ground beef, ground pork, bread crumbs, beef broth, brown sugar, 1 1/2 teaspoons onion powder, 1 1/4 teaspoons kosher salt, 1 1/4 teaspoons pepper, 1 1/4 teaspoons coriander, 1/2 teaspoon nutmeg, and 1/4 teaspoon allspice in a large bowl until well combined. Shape some of the mixture into 2 or 3 small patties and place remaining sausage mixture in the refrigerator.
2. 2 Heat oil in a large skillet over medium-low heat. Add sausage patties and cook until browned and cooked through, 3 to 5 minutes per side; do not overcook or sausages will be dry. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
3. 3 Taste cooked sausages, adding more salt, pepper, and/or spices to the uncooked mixture as desired. Press uncooked sausage mixture into loaf pans and place in the refrigerator until firm, 2 to 3 hours.
4. 4 Remove sausage "loaves" from the pans and slice into 1/2-inch slabs. Separate slabs with plastic wrap and store in the refrigerator if you will be cooking all sausage within 4 days. Cook as directed above, over medium-low heat.

By Sister Earth Creations Dianne

Ingredients

• ✓ allspice
• almond flour
• brown rice flour
• sorghum flour
• white sugar
• cinnamon
• cardamom
• ginger
• salt
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place almond flour, brown rice flour, sorghum flour, sugar, cinnamon, allspice, cardamom, ginger, and salt together in a large resealable bag; seal and shake well to combine.
3. 3 Mix butter and flour mixture together in a large bowl with an electric mixer until well combined.
4. 4 Roll dough into walnut-size balls and place 2 inches apart onto ungreased baking sheets; flatten balls slightly.
5. 5 Bake in the preheated oven until edges are golden brown, about 27 minutes. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

By Russ Hules