Type what you have

Ingredients

• ✓ allspice
• water
• hibiscus petal
• cinnamon stick
• clove
• nutmeg
• brown sugar
• white sugar

Instructions

1. 1 Place 6 cups of water in a large saucepan; bring to a boil. Stir in the hibiscus petals, cinnamon, cloves, nutmeg, and allspice. Reduce heat to medium-low, and gently simmer until the water has turned a deep red, 30 to 45 minutes.
2. 2 Stir the chopped piloncillo into the hibiscus water until dissolved, then set aside to cool 15 minutes. After cooling, strain the warm liquid into a 1 gallon pitcher through a wire mesh strainer. Squeeze as much liquid from the petals as you can, then discard the petals. Stir in the white sugar until dissolved, then pour in enough cold water to fill the pitcher. Serve immediately or let stand overnight for best taste.

By Sherbear1

Ingredients

• ✓ allspice
• white sugar
• pumpkin pie filling
• evaporated milk
• sweetened condensed milk
• egg
• white sugar
• vanilla extract

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Melt 1/2 cup sugar in an aluminum loaf pan and heat over medium heat. Continue to cook until it caramelizes, being careful to not burn the sugar. Fill a large pot of water with about 1 inch of water and place over medium heat. Move the aluminum pan into the large pot and set into the water.
3. 3 Combine the pumpkin pie filling, evaporated milk, condensed milk, eggs, 1/2 cup sugar, vanilla, and allspice in a blender, blend until smooth. Pour the mixture into the loaf pan.
4. 4 Bake in preheated oven until a knife inserted in the center comes out clean, about 1 hour. Refrigerate for at least 3 hours, or overnight.
5. 5 Run a knife along the edge of the loaf pan to loosen the flan. Invert the pan onto a serving plate and tap to release the dessert.

By SR1958

Ingredients

• ✓ allspice
• white sugar
• cocoa powder
• cinnamon
• flour tortilla
• butter
• peanut butter
• caramel dip
• chocolate syrup
• whipped topping

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix sugar, cocoa powder, cinnamon, and allspice together in a bowl.
3. 3 Coat both sides of flour tortillas with melted butter; cut tortillas into quarters. Coat 1 side of tortillas with sugar mixture. Arrange tortilla pieces in a single layer on a baking sheet.
4. 4 Bake in the preheated oven until golden brown and crispy, 12 to 16 minutes.
5. 5 Arrange baked tortilla pieces on a serving platter; drizzle with peanut butter, caramel dip, and chocolate syrup. Top with whipped topping.

By GumboGirl

Ingredients

• ✓ allspice
• orange food coloring
• butter
• vanilla extract
• nutmeg
• cinnamon
• kosher salt
• all-purpose flour
• powdered sugar
• vanilla extract
• salt
• active dry yeast
• white sugar
• butter
• egg yolk
• milk
• pumpkin puree
• all-purpose flour

Instructions

1. 1 Combine flour, pumpkin puree, warm milk, egg yolk, melted butter, sugar, active dry yeast, salt, and vanilla extract in the bowl of a stand mixer with the dough hook attachment. Mix until a smooth, slightly elastic ball forms or knead by hand for about 5 minutes.
2. 2 Place the dough in a lightly greased mixing bowl, cover, and let rise in a warm place until doubled in size, about 2 hours.
3. 3 While dough is rising, combine powdered sugar, flour, butter, cinnamon, allspice, nutmeg, salt, and vanilla extract in a bowl for the topping. Mix with your hands or a spatula until a moldable dough forms. Mix in orange food coloring if you like.
4. 4 Divide topping dough into 6 equal portions and shape them into balls; set onto a parchment lined baking sheet. Cover each ball with a sheet of plastic and press down with something flat and heavy (like the bottom of a glass or measuring cup) into a flat circle. Take the tip of a knife and score a pumpkin design into the topping. Place in the refrigerator to allow butter to firm up.
5. 5 After the dough rises, transfer it onto a work surface and press down to remove the air. Cut into 6 equal portions and roll each portion into a smooth ball. Transfer balls onto a Silpat-lined baking sheet and press down to flatten lightly. Place the topping on top of the dough balls. Allow to proof until doubled in size, about 45 minutes.
6. 6 Preheat the oven to 375 degrees F (190 degrees C).
7. 7 Bake in the center of a preheated oven until puffed up and golden, about 20 minutes. Allow to cool to room temperature, about 20 minutes.

By John Mitzewich

Ingredients

• ✓ allspice
• anaheim chile pepper
• poblano pepper
• chipotle chile
• water
• garlic
• onion
• beef broth
• beer
• salt
• cumin
• black pepper
• marjoram
• lime
• chuck tender roast

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; place Anaheim and poblano peppers on top.
2. 2 Roast peppers in the preheated oven until skins are charred and bubbly, about 15 minutes.
3. 3 Meanwhile, heat a dry skillet over medium-low heat. Add chipotle peppers and cook until fragrant, 2 to 3 minutes. Pour in enough water to cover the peppers; increase heat to medium-high. Weigh down the peppers with something heavy, like another pot, to keep them submerged. Simmer until tender, 10 to 12 minutes.
4. 4 Remove Anaheim and poblano peppers from the oven. Let cool until easily handled. Peel and discard seeds. Mince peppers and place in a blender with the chipotle pepper mixture, garlic, and onion. Blend until smooth.
5. 5 Pour beef broth and beer into a slow cooker. Stir in the blended pepper mixture, salt, cumin, pepper, marjoram, and allspice. Cut lime in half; squeeze juice into the slow cooker and toss in the lime halves. Add roast.
6. 6 Cook on Low for 5 hours. Remove roast and shred the meat with 2 forks. Return to the slow cooker and simmer for 2 hours more. Use tongs to serve straight from the slow cooker.

By Brian Genest

Ingredients

• ✓ allspice
• lard
• beef broth
• salt
• garlic powder
• baking powder
• masa harina
• pork butt
• black pepper
• cumin
• salt
• clove
• apple cider vinegar
• adobo sauce
• chipotle pepper
• garlic
• onion
• tomato sauce
• beef broth
• guajillo chile pepper
• corn husk

Instructions

1. 1 Soak corn husks in a heavy pot or skillet of water for 24 hours, keeping them submerged.
2. 2 About four hours before corn husks ready, place guajillo chile peppers in a dry skillet over medium heat; toast until fragrant, 20 to 30 seconds per side. Add some water to the skillet; simmer until tender, about 2 minutes. Transfer chiles to a blender.
3. 3 Add 1 cup beef broth, tomato sauce, onion, garlic, chipotles in adobo sauce, vinegar, cloves, 1 tablespoon salt, cumin, allspice, and black pepper to the blender; blend until marinade is smooth.
4. 4 Place pork butt in a slow cooker; pour marinade over top. Cover the slow cooker. Cook on Low until pork is tender and easily shreds with a fork, 4 to 5 hours.
5. 5 Shred pork; return to the slow cooker and stir into sauce until well combined.
6. 6 Meanwhile, whisk masa harina, baking powder, garlic powder, and 1 teaspoon salt in the bowl of a stand mixer fitted with the whisk attachment to combine. Add 2 cups beef broth and lard; whisk until mixture is fluffy and well combined (dough will be sticky).
7. 7 Place 1 corn husk on a flat work surface; open and pat dry. Spread some dough evenly down center of husk, leaving room around edges; dollop a line of pork filling down center of dough.
8. 8 Fold one side of husk over filling, then fold other side of husk to overlap, creating a tube. Fold up narrow end of husk to seal bottom, leaving top open. Tie tamale with 1 strip of husk or kitchen twine.
9. 9 Place a steamer insert into a large saucepan; fill with water to just below bottom of insert. Bring water to a boil.
10. 10 Place tamales vertically into steamer basket, sealed-sides down. Cover the pan; steam for 1 hour. Serve hot.

By Brian Genest

Ingredients

• ✓ allspice
• butter
• cilantro
• salt
• lime juice
• water
• lime
• garlic
• vegetable oil
• white rice
• black pepper
• cumin
• salt
• chili powder
• jalapeno pepper
• onion
• green bell pepper
• chicken stock
• tomato
• garlic
• onion
• butter
• shrimp
• cayenne pepper
• salt
• cumin
• oregano
• onion powder
• garlic powder
• chili powder

Instructions

1. 1 Combine chili powder, garlic powder, onion powder, oregano, cumin, allspice, salt, and cayenne pepper in a bowl. Add shrimp and toss to combine. Cover and refrigerate, at least 1 hour.
2. 2 Melt butter in a pot over medium heat. Add diced onion; cook until soft and translucent, about 4 minutes. Add garlic; cook until fragrant, 30 seconds to 1 minute. Add 3 tomatoes; cook until they begin to break down, about 20 minutes.
3. 3 Add chicken stock; purée using an immersion blender. Add bell pepper, remaining 2 tomatoes, sliced onion, jalapeños, chili powder, salt, cumin and black pepper. Simmer sauce over medium-low heat, about 45 minutes.
4. 4 Rinse rice in a mesh strainer until water runs clear. Shake off excess water; let rice dry, 10 to 15 minutes.
5. 5 Add oil to another pot; heat over medium heat. Add rice and sauté until rice is toasted, 4 to 5 minutes. Add garlic and lime zest; cook for 1 minute. Drain oil from rice.
6. 6 Add water, 1 tablespoon lime juice, and salt to the pot. Bring to a boil over medium-high heat; reduce heat to low, cover, and simmer until rice absorbs most of the liquid, about 20 minutes. Toss with cilantro and remaining 1 tablespoon lime juice.
7. 7 Melt butter in a separate pot; sauté shrimp until cooked through, 3 to 4 minutes. Remove from heat.
8. 8 Scoop some rice on a plate, top with sauce and shrimp.

By Brian Genest

Ingredients

• ✓ allspice
• cinnamon
• nutmeg
• ginger

Instructions

1. 1 Combine cinnamon, nutmeg, ginger, and allspice together in a bowl. Store in air-tight container.

By Penny

Ingredients

• ✓ allspice
• cherry preserves
• red wine
• brown sugar

Instructions

1. 1 Stir cherry preserves, red wine, brown sugar, and allspice together in a saucepan.
2. 2 Place over medium heat and bring to a simmer. Reduce heat to low, stirring often, until glaze thickens, about 10 minutes.

By Shannon

Ingredients

• ✓ allspice
• cinnamon
• nutmeg
• cardamom

Instructions

1. 1 Combine cinnamon, nutmeg, allspice, and cardamom in an airtight container.

By rlt11_NMC

Ingredients

• ✓ allspice
• sugar
• cinnamon
• clove
• pumpkin

Instructions

1. 1 Mix sugar, cinnamon, cloves, and allspice together in a bowl.
2. 2 Layer 1/4 of the pumpkin cubes in the bottom of a slow cooker, then sprinkle 1/4 of the sugar mixture over top. Repeat layers three more times. Cover and cook on Low, stirring once or twice, until pumpkin is dark and golden, 8 hours to overnight.
3. 3 Purée with an immersion blender until smooth. Let cool to room temperature, then transfer to airtight containers and refrigerate.

By ALLYK

Ingredients

• ✓ allspice
• peach
• white sugar
• vinegar
• clove

Instructions

1. 1 Combine juice from canned peaches, sugar, vinegar, allspice, and cloves in a saucepan; bring to a boil. Remove from heat and stir in peach halves. Let cool, about 15 minutes.
2. 2 Cover saucepan with plastic wrap and refrigerate until flavors combine, 8 hours to overnight.

By avs9601

Ingredients

• ✓ allspice
• pumpkin
• applesauce
• sugar
• cinnamon

Instructions

1. 1 Stir pumpkin, applesauce, sugar, cinnamon, and allspice together in a saucepan over medium heat; bring to a boil. Reduce heat to low and cook at a simmer until thick, about 90 minutes.

By sueb

Ingredients

• ✓ allspice
• delicata squash
• honey
• brown sugar
• cinnamon

Instructions

1. 1 Place squash in a large saucepan with enough water to cover. Bring to a boil, and cook 10 minutes or until tender. Drain, and cool slightly. When cool enough, remove the skin.
2. 2 Transfer squash to a medium bowl. Mix in the honey, dark brown sugar, cinnamon, and allspice. Mash together thoroughly, and serve warm.

By HILLARYA

Ingredients

• ✓ allspice
• pear half
• vanilla yogurt
• white sugar
• cinnamon

Instructions

1. 1 Drain pears, reserving 1/2 cup of juice. Puree pears in food processor or blender.
2. 2 Combine pears, reserved juice, yogurt, sugar, cinnamon and allspice in canister of ice cream maker. Freeze according to manufacturers' directions.

By Marianne

Ingredients

• ✓ allspice
• orange
• apple cider
• cinnamon stick
• clove

Instructions

1. 1 Remove orange peels with a vegetable peeler or knife. Cut oranges into slices.
2. 2 Place orange peels and slices in a multi-functional pressure cooker (such as Instant Pot). Add apple cider, cinnamon stick, cloves, and allspice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove spices and orange peel with a slotted spoon and discard.
4. 4 Serve mulled cider warm and garnish mugs with orange slices.

By RainbowJewels

Ingredients

• ✓ allspice
• beet
• white vinegar
• white sugar
• dill
• clove

Instructions

1. 1 Place the beets into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the beets are tender when pierced with a fork, 20 to 30 minutes. Drain and allow to steam dry until cool enough to handle. While the beets are boiling, whisk together the vinegar and sugar until the sugar has dissolved; set aside.
2. 2 Once cool enough to handle, remove the skins from the beets and cut the tops off. Cut the beets into cubes or wedges, and add to the vinegar mixture. Season with the dill, clove, and allspice; toss until coated. Cover the bowl, and refrigerate the beets overnight before serving.

By JUMAHA

Ingredients

• ✓ allspice
• sugar
• cinnamon
• nutmeg
• egg
• milk
• half and half

Instructions

1. 1 Combine sugar, 1/2 teaspoon cinnamon, nutmeg, and allspice in a bowl.
2. 2 Whip egg whites with an electric mixer on high speed until soft peaks form. Reduce speed to medium and beat, gradually adding 1/2 of sugar mixture, until stiff peaks form.
3. 3 Beat egg yolks in a separate bowl until thick and lemon colored. Mix remaining sugar mixture into the yolks. Fold yolk mixture into the egg whites. Add milk and half-and-half; combine gently. Garnish with remaining cinnamon.

By AdamJenkins

Ingredients

• ✓ allspice
• nutmeg
• ground ginger
• fenugreek seed
• black pepper
• clove
• cinnamon

Instructions

1. 1 Combine nutmeg, ginger, allspice, fenugreek, pepper, cloves, and cinnamon in an airtight container with a lid. Close and shake to mix spices together. Store in a cool, dark place.

By BigDaddy

Ingredients

• ✓ allspice
• sweet potato
• brown sugar
• cinnamon
• miniature marshmallow

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce the heat to medium-low and simmer until tender, about 20 minutes.
4. 4 Drain potatoes and transfer to a baking sheet.
5. 5 Bake sweet potatoes in the preheated oven until dried, 3 to 4 minutes; transfer to a mixing bowl. Keep the oven on.
6. 6 Mash sweet potatoes with a potato masher until no large lumps remain. Add brown sugar, allspice, and cinnamon; continue mashing until potatoes are evenly seasoned.
7. 7 Spoon mixture into a casserole dish and spread marshmallows in an even layer over top.
8. 8 Bake in the oven until marshmallows just begin to brown, 10 to 15 minutes. Turn on the broiler and broil for 1 minute.

By Samantha

Ingredients

• ✓ allspice
• cinnamon stick
• clove
• nutmeg
• lemon

Instructions

1. 1 Gather all ingredients.
2. 2 Combine cinnamon sticks, cloves, allspice, and nutmeg in an airtight container.
3. 3 Add lemon zest when making mulled cider.

By Bibi

Ingredients

• ✓ allspice
• apple cider
• white sugar
• brown sugar
• clove
• nutmeg
• cranberry

Instructions

1. 1 In a saucepan, stir together the apple cider, white sugar, brown sugar, allspice, cloves, nutmeg and cranberries. Bring to a boil, then reduce the heat to low and simmer for about 15 minutes, until most of the cranberries have popped. Continue cooking until the consistency is thick.
2. 2 Ladle into sterile jars to within 1/2 inch of the rim, seal with lids and rings. Process in a simmering water bath for 10 to 15 minutes to seal, or just transfer to containers, cool, and refrigerate. It will last at least a week if it can escape being gobbled up!

By HazelW

Ingredients

• ✓ allspice
• apple
• sugar
• apple cider
• cinnamon
• salt
• clove

Instructions

1. 1 Stir apples, sugar, apple cider, cinnamon, allspice, salt, and cloves together in a slow cooker.
2. 2 Cook on High for 1 hour. Reduce heat to Low and continue cooking, stirring occasionally, until the mixture is thickened and dark brown, 9 to 11 hours. Remove cover and continue cooking on Low, whisking occasionally, until desired smoothness is achieved, about 1 hour.
3. 3 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the apple butter 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.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
5. 5 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 area.

By gracygirl

Ingredients

• ✓ allspice
• tomato sauce
• brown sugar
• vinegar
• chili flake

Instructions

1. 1 Gather all ingredients.
2. 2 Stir tomato sauce, brown sugar, vinegar, and chili powder together in a mixing bowl until thoroughly blended. Season to taste with chili flakes.
3. 3 Pour into a covered container; refrigerate until ready to use.

By ELLENMEL

Ingredients

• ✓ allspice
• cranberry
• water
• white sugar
• cinnamon
• nutmeg
• blueberry

Instructions

1. 1 Wash and pick over cranberries. Place in a medium saucepan with water, and sugar. Bring to a boil, reduce heat, stir and simmer for 10 minutes or until cranberries burst.
2. 2 Slightly mash the cranberries with the back of a wooden spoon to insure all skins are broken. Add the cinnamon, nutmeg and allspice. Mix well.
3. 3 Remove from heat and mix in the blueberries (don't be afraid to break a few, but don't over mash either). The sauce will thicken as it cools.
4. 4 Transfer to a bowl, cool slightly and place plastic wrap directly on top of sauce to cover. Refrigerate until chilled.

By Connie

Ingredients

• ✓ allspice
• apple cider
• cinnamon stick
• clove
• brown sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Combine apple cider and cinnamon sticks in a slow cooker.
3. 3 Place allspice and cloves onto the center of an 8-inch square piece of cheesecloth.
4. 4 Gather edges of the cheesecloth together and tie to secure; place in the slow cooker. Stir in brown sugar. Cook on High, covered, until mixture is steaming and sugar has dissolved. Reduce heat to Low and keep warm.

By JANE MN

Ingredients

• ✓ allspice
• pastry
• mulberry
• sugar
• all-purpose flour
• nutmeg
• salt

Instructions

1. 1 Preheat oven to 400 degrees F (205 degrees C).
2. 2 Lay bottom pie crust in pie plate.
3. 3 Mix mulberries, sugar, flour, nutmeg, allspice, and salt together in a bowl; gently fold mixture with a wooden spoon until blended, 3 to 5 minutes. Pour mixture into bottom pie crust and cover with top crust. Seal the edges; make slits in the top with a sharp knife.
4. 4 Refrigerate pie until sealed edges appear firm, 10 to 20 minutes.
5. 5 Bake pie in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking until crust is golden brown, about 30 minutes.

By Victoria

Ingredients

• ✓ allspice
• vegetable oil
• acorn squash
• brown sugar
• butter
• sea salt
• cinnamon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Cover a baking pan with aluminum foil and coat with vegetable oil.
2. 2 Remove acorn squash stems, cut in half lengthwise, and clean out the seeds. Place squash cut side-down onto the prepared baking pan.
3. 3 Roast in the preheated oven until tender, 30 to 60 minutes, depending on the size of the squash
4. 4 While squash roasts, place brown sugar, butter, sea salt, cinnamon, and allspice in a small bowl. Microwave to melt the butter, about 30 seconds; stir to combine.
5. 5 Remove squash from the oven, turn over, and coat with the sugar mixture. Continue to roast for 5 minutes more.

By Josh Gebelein

Ingredients

• ✓ allspice
• cranberry juice
• water
• brown sugar
• cinnamon stick
• cherry
• cranberry

Instructions

1. 1 Stir the cranberry juice cocktail, water, brown sugar, cinnamon stick, and allspice together in a saucepan; bring to a boil. Add the cherries to the cranberry juice mixture; cook another 2 minutes. Add the cranberries; continue cooking, stirring occasionally, until the cranberries pop, about 10 minutes. Remove from heat and chill in refrigerator 8 hours to overnight. Remove and discard cinnamon stick before serving.

By Atriel

Ingredients

• ✓ allspice
• maple syrup
• cranberry juice
• milk
• cinnamon
• pumpkin
• confectioners sugar

Instructions

1. 1 Stir the maple syrup, cranberry juice, milk, cinnamon, and allspice together in a bowl until smooth. Add the pumpkin and confectioners' sugar; stir again until no lumps of confectioners' sugar remain.

By LubbocKat