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Chilled Peach Soup
Dessert Other

Chilled Peach Soup

4.5

Prep
10 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Combine wine, Schnapps, sugar, mint, cinnamon, and nutmeg in a large pot; stir in half-and-half until sugar dissolves. Add peaches.
  2. 2 Cook over medium heat, stirring frequently until peaches are tender, about 15 minutes; reduce heat if necessary to prevent scorching. Cool slightly.
  3. 3 Transfer peach mixture to a blender or the bowl of a food processor; blend until smooth. Refrigerate, covered, until ready to serve.

By JDVMD

Chunky Cinnamon-Orange Applesauce
Dinner Other

Chunky Cinnamon-Orange Applesauce

4.3

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Cook apples and orange juice in a large heavy pot over medium heat, stirring frequently, until apples begin to soften, about 10 minutes. Stir white sugar, brown sugar, cinnamon, orange zest, lemon zest, nutmeg, and lemon juice into apples. Cook, stirring often, until applesauce is chunky and thickened, about 25 minutes. Serve warm or chilled.

By Annie

Sweet Noodle Kugel
Dessert Other

Sweet Noodle Kugel

4.7

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  2. 2 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
  3. 3 Mix cottage cheese, sour cream, sugar, raisins, eggs, salt, cinnamon, and nutmeg together in a large bowl. Mix in cooked noodles. Pour into the prepared baking dish.
  4. 4 Bake, uncovered, in the preheated oven, until golden brown on top, about 40 minutes.

By amyh

Cheese Fritters
Appetizer Other

Cheese Fritters

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Beat together cottage cheese and egg in a medium bowl. Stir in flour, half-and-half, sugar, baking powder, nutmeg, and salt; mix until batter is just combined.
  2. 2 Heat 2 inches oil in a deep pot to 375 degrees F (190 degrees C).
  3. 3 Drop batter by rounded tablespoons into hot oil and fry until golden brown on all sides, 3 to 4 minutes. Drain on a paper towel-lined plate and sprinkle with confectioners' sugar. Serve hot.

By Rachel

Overnight Matzo Bake
Breakfast Other

Overnight Matzo Bake

Prep
15 min
Cook
40 min
Total
550 min

Instructions

  1. 1 Lightly coat a 2-quart baking dish with cooking spray. Set aside.
  2. 2 Break matzo sheets into bite-sized pieces. Whisk together eggs, milk, sugar, sour cream, vanilla, cinnamon, salt, and nutmeg in a large bowl. Stir in raisins, apricots, apples, and matzo pieces. Transfer to the prepared baking dish, smoothing into an even layer. Cover with aluminum foil and transfer to a refrigerator to chill for 8 hours, or overnight.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C). Remove baking dish from the refrigerator and uncover.
  4. 4 Bake in the preheated oven until puffed and set, 40 to 45 minutes. Remove from the oven and let sit at room temperature for at least 15 minutes.

By Liv Dansky

Sausage Rolls
Appetizer Other

Sausage Rolls

4.9

Prep
30 min
Cook
30 min
Total
70 min

Instructions

  1. 1 Place ground pork, onion, garlic, sage, bread crumbs, salt, pepper, coriander, thyme, cayenne pepper, and nutmeg in a mixing bowl. Mix with a fork until ingredients are evenly distributed, 2 to 3 minutes. Divide mixture in half and place each half on a length of plastic wrap. Use your damp fingers to shape each half into a cylinder, approximately the same length as the puff pastry. Roll up in the plastic wrap and form into a round roll. Refrigerate until ready to use.
  2. 2 Whisk egg with water to make an egg wash.
  3. 3 Separate semi-frozen puff pastry dough into thirds. Halve one of the thirds lengthwise. Bring pastry to room temperature. Brush a 2-inch strip of egg wash along 1 long edge of the 2 larger pastry pieces. Place narrower pieces on the egg wash strip, overlapping about 1 inch, to make a wider piece of pastry dough. Press lightly to form 2 wide lengths of pastry dough.
  4. 4 Transfer 2 sheets of dough to a lightly floured piece of parchment paper; dust tops lightly with flour. Cover with another sheet of parchment. Roll gently to achieve an even thickness. Remove top sheet of parchment. Flatten the long edges of the dough slightly about 1 inch wide so that when the roll-up is completed, the seam side won't be thicker than the rest of the dough. Place a sausage log at the end of a pastry sheet. Begin to roll the sausage log in the pastry, brushing the far edge with egg wash before sealing the edges together. Place seam side down on parchment and place on a dish. Repeat with 2nd sausage roll. Freeze until dough firms up, about 10 minutes.
  5. 5 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone mat.
  6. 6 Place rolls on a lightly floured surface. Lightly brush top and sides with egg wash. Cut each roll into 8 pieces. Sprinkle with sesame seeds. Place on prepared baking sheet seam-side down (standing up). Lightly press each roll to flatten it slightly so they don't fall over when baking.
  7. 7 Place in preheated oven; bake until nicely browned, pastry is cooked through, and bottoms are browned, about 30 minutes.

By John Mitzewich

Harvest Noodle Pudding - Fruit Kugel
Snack Other

Harvest Noodle Pudding - Fruit Kugel

5.0

Prep
15 min
Cook
45 min
Total
120 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Grease an 8x8-inch baking dish with melted butter.
  3. 3 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
  4. 4 Mix the apple and pear with lemon juice in a bowl; set aside.
  5. 5 Beat milk, eggs, applesauce, white sugar, light brown sugar, vanilla extract, cinnamon, salt, and nutmeg in a large bowl until just combined.
  6. 6 Stir cranberries, egg noodles, and apple mixture into the egg mixture; pour in prepared baking dish and cover baking dish with aluminum foil.
  7. 7 Bake noodle pudding in preheated oven until set, 35 to 45 minutes.
  8. 8 Remove foil and return pudding to oven to bake until browned, about 10 minutes more; cool to room temperature or serve chilled.

By MikeP

Aunt Martha's Jewish Coffee Cake
Dessert Other

Aunt Martha's Jewish Coffee Cake

3.3

Prep
20 min
Cook
45 min
Total
185 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Combine flour, baking powder, baking soda, and salt in a bowl.
  2. 2 Beat the butter and 1 1/2 cups of sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the sour cream, mixing until just incorporated.
  3. 3 Mix walnuts, 3/4 cup of sugar, cinnamon, and nutmeg in a bowl. Fold half of the walnut mixture into the batter; mixing just enough to evenly combine. Pour the batter into the prepared pan, then sprinkle the remaining walnut mixture on top.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

By Alena Natalia

Moist Holiday Honeycake
Dessert Other

Moist Holiday Honeycake

4.7

Prep
20 min
Cook
60 min
Total
100 min

Instructions

  1. 1 Place an oven rack in an upper position in the oven. Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan (such as Bundt) with cooking spray.
  2. 2 In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until thoroughly combined. In a separate large bowl, whisk together canola oil, honey, white and brown sugars, eggs, vanilla, coffee, orange juice, and whiskey. With an electric mixer, beat the flour mixture into the honey mixture just until thoroughly incorporated. Pour the batter into the prepared pan.
  3. 3 Bake on the upper shelf of the preheated oven until golden brown and a toothpick inserted into the center comes out with moist crumbs, about 1 hour. Cool for 20 minutes in the pan before turning out onto a serving platter.

By Amybobamy

Honey Cake with Orange Glaze
Dessert Other

Honey Cake with Orange Glaze

4.2

Prep
25 min
Cook
60 min
Total
100 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
  2. 2 In a bowl, whisk together the flour, baking powder, baking soda, salt, cloves, nutmeg, and cinnamon until thoroughly mixed together. In a separate large bowl, stir together the vegetable oil, 1 cup of sugar, and honey, and beat the eggs in one at a time, beating well after each addition. Stir in the flour mixture, alternating with the coffee in several additions. Mix in the shredded apple, if desired.
  3. 3 Transfer the batter into the prepared baking dish, and sprinkle the walnuts over the top of the cake. Bake in the preheated oven until the cake springs back when lightly touched with a finger, about 1 hour. Allow the cake to cool until warm, about 15 minutes.
  4. 4 In a small saucepan, melt the butter, and whisk in 2/3 cup of sugar and the orange juice until the sugar has dissolved. Bring the mixture to a boil, and remove from heat, whisking constantly. Pour the glaze over the warm cake.

By Savannah

Pumpkin Sufganiot with Cranberry Jelly
Breakfast Other

Pumpkin Sufganiot with Cranberry Jelly

5.0

Prep
30 min
Cook
45 min
Total
375 min

Instructions

  1. 1 Place butter in the mixing bowl of a stand mixer. Pour hot milk over butter; stir occasionally until butter melts. Whisk pumpkin puree, 3/4 cup white sugar, eggs, and egg yolk into milk mixture.
  2. 2 In separate bowl, combine flour, yeast, salt, ginger, cinnamon, and allspice. Using the paddle attachment, mix in about 4 cups of flour mixture on low speed. Scrape down sides of bowl and underneath paddle. Add remaining flour and mix, scraping down sides, on low speed until fully combined. Dough will be very wet, almost cookie-dough consistency; don't worry, it will absorb moisture as it sits.
  3. 3 Transfer dough to a greased bowl. Cover bowl with plastic wrap lightly coated with cooking spray. Refrigerate for at least 5 hours or overnight.
  4. 4 Combine canned cranberry sauce with 1/3 cup water in a small saucepan. Break the sauce up slightly with a spoon. Heat, covered, over medium-low heat, stirring occasionally, until cranberry sauce melts, about 25 minutes. Pour into a bowl and refrigerate.
  5. 5 Place chilled dough on well-floured work surface. Shape it into a ball, divide the dough in half, and return half the dough to the greased bowl. Cover with greased plastic wrap and refrigerate. Roll out remaining dough half, flouring surface as needed, to 1/4-inch thickness. Cut out dough rounds with a 3-inch cutter.
  6. 6 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone liner. This will prevent the dough from sticking and tearing.
  7. 7 Transfer dough rounds to prepared baking sheet in pairs (one will be the top half, the other the bottom half of the doughnut). Gather up remaining dough scraps and add them to the dough stored in the refrigerator.
  8. 8 Whisk egg white with 1 teaspoon water. Brush the rounds that will be the bottom halves of the doughnuts with the beaten egg white.
  9. 9 Spoon 1 teaspoon cranberry jelly into center of each bottom round; arrange second round on top and press edges to seal. Let doughnuts rest 20 minutes.
  10. 10 Working in batches, fry doughnuts until well browned, about 1 1/2 minutes per side. Drain doughnuts on paper towels. Pour 1/2 cup white sugar into a bag or large bowl; toss doughnuts in sugar to coat. Dust doughnuts with confectioners' sugar before serving. Repeat with remaining dough.

By Gremolata

Homemade Apple Pie Spice
Pantry American

Homemade Apple Pie Spice

4.9

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Stir cinnamon, nutmeg, and cardamom together in a small bowl until combined.
  3. 3 Store in a sealed jar.

By Roberta

Mom's Warm Milk
Drink

Mom's Warm Milk

4.6

Prep
1 min
Cook
2 min
Total
3 min

Instructions

  1. 1 In a large mug, stir together the milk, vanilla and sugar. Heat in the microwave on full power for 1 minute and 30 seconds. Stir in nutmeg, and serve hot.

By Dawn Scott

Praline Topping
Dessert

Praline Topping

3.8

Prep
5 min
Cook
5 min
Total
30 min

Instructions

  1. 1 Melt butter in a heavy saucepan over low heat; stir in brown sugar, pecans, and nutmeg. Stir constantly and bring topping to a boil; allow to simmer until topping thickens slightly, about 5 minutes. Remove from heat.
  2. 2 To use as pie topping, spoon topping onto pie and broil until topping bubbles; watch carefully to avoid burning. Let pie cool before serving.
  3. 3 To use as ice cream topping, just spoon warm or cooled topping over ice cream and serve.

By MsMarilyn

Eggnog Custard
Dessert

Eggnog Custard

4.4

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Fill an 8x8-inch baking dish with 1 inch of water.
  2. 2 Beat egg, eggnog, and sugar together in a bowl. Pour into two small baking dishes. Sprinkle tops with nutmeg. Place the baking dishes into the dish with water. Add more water if necessary to reach halfway up the sides of the smaller baking dishes.
  3. 3 Bake in preheated oven until tops are set, 35 to 45 minutes. Cool before serving.

By shannasfour

Fried Cinnamon Strips
Dessert

Fried Cinnamon Strips

4.7

Prep
10 min
Cook
1 min
Total
30 min

Instructions

  1. 1 Combine sugar, cinnamon, and nutmeg in a large resealable plastic bag. Seal and toss to mix.
  2. 2 Heat oil in a deep fryer or deep skillet to 375 degrees F (190 degrees C). Fry 4 or 5 tortilla strips until golden brown, about 30 seconds. Drain on paper towels.
  3. 3 While still warm, place fried tortillas in a bag and shake to coat with sugar mixture. Serve at once or store in an airtight container.

By Arrenia Grubb

Delicious Duchess Potatoes
Dinner

Delicious Duchess Potatoes

4.0

Prep
15 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
  2. 2 Transfer potatoes to a large bowl and mash with a fork or masher. Quickly add egg yolks, 2 tablespoons butter, nutmeg, and salt. Whisk until thoroughly mixed and set aside to cool, about 10 minutes.
  3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with parchment paper.
  4. 4 Fit a piping bag with a large star tip. Fill the bag with the potato mixture and pipe golf ball-sized rosettes onto the prepared baking sheet. Brush carefully with remaining butter.
  5. 5 Place under the preheated broiler and broil until heated through and light brown on top, 3 to 5 minutes. Keep warm for serving.

By Alois

Easy Rum Raisin Ice Cream
Dessert Asian

Easy Rum Raisin Ice Cream

4.5

Prep
10 min
Cook
Total
535 min

Instructions

  1. 1 Place raisins in a small bowl, pour rum on top, cover with plastic wrap, and allow to steep overnight.
  2. 2 The next day, remove ice cream from the freezer; let stand at room temperature until softened but not melting, about 15 minutes.
  3. 3 Scoop ice cream into a large bowl. Stir in rum-soaked raisins, any extra rum in the bowl, and nutmeg until ice cream is well combined. The rum will soften the ice cream and make mixing easier.
  4. 4 Pack flavored ice cream back into the carton; refreeze until needed, at least 30 minutes.

By xxDXxx

Eggnog Whipped Cream

Eggnog Whipped Cream

5.0

Prep
10 min
Cook
Total
15 min

Instructions

  1. 1 Chill metal beaters for an electric mixer and a large metal bowl in the freezer for at least 5 minutes. Pour cream into chilled bowl and whip with electric mixer on high speed until cream is soft and fluffy, about 2 minutes. Slowly beat in sugar, whipping cream until it holds stiff peaks. Gradually beat in vanilla, rum, nutmeg; whipping cream to stiff peaks each time before adding next ingredient. Serve immediately.

By kjledford

Scott's Sweet Potato and Butternut Squash Mashers
Dinner

Scott's Sweet Potato and Butternut Squash Mashers

4.4

Prep
10 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Place sweet potatoes and butternut squash into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
  2. 2 Mash sweet potatoes and butternut squash, then add cinnamon, nutmeg, and syrup. Mix until smooth.

By scottg