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Mashed Sweet Potatoes with Marshmallows
Side Dish American

Mashed Sweet Potatoes with Marshmallows

4.6

Prep
25 min
Cook
40 min
Total
65 min

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

Blue Cranberry Sauce
American

Blue Cranberry Sauce

4.6

Prep
Cook
Total

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

Easy Apple Cider
Drink American

Easy Apple Cider

4.6

Prep
5 min
Cook
60 min
Total
65 min

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

Homemade Apple Cider
Drink American

Homemade Apple Cider

4.7

Prep
15 min
Cook
180 min
Total
195 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place apples in a large stockpot; cover with water by at least 2 inches. Stir in sugar, cinnamon, and allspice. Bring to a boil over medium-high heat. Boil, uncovered, for 1 hour. Reduce heat to low; cover and simmer for 2 hours.
  3. 3 Strain apple mixture through a fine-mesh sieve; discard solids. Drain cider again through a cheesecloth-lined sieve.
  4. 4 Serve warm or refrigerate cider until cold.
  5. 5 Enjoy!

By scollins

Blackberry Jam
Pantry American

Blackberry Jam

4.8

Prep
10 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mash blackberries in a saucepan with a potato masher.
  3. 3 Stir in sugar until juices are released. Remove 1 tablespoon blackberry juice from the saucepan; mix with cornstarch in a small bowl. Stir cornstarch mixture back into the saucepan.
  4. 4 Bring blackberries to a boil; cook, stirring often, until jam has thickened, about 15 minutes.
  5. 5 Stir in cinnamon and allspice. Remove saucepan from the heat and allow jam to cool, 30 to 45 minutes.
  6. 6 Transfer jam to a bowl, cover, and refrigerate until chilled. Stir in lemon juice before serving.

By hulagirl

Slow Cooker Apple Butter with Honey
Side Dish American

Slow Cooker Apple Butter with Honey

4.9

Prep
10 min
Cook
600 min
Total
610 min

Instructions

  1. 1 Stir apples, white sugar, brown sugar, honey, cinnamon, and allspice together in a slow cooker.
  2. 2 Cook on High for 1 hour. Change heat to Low and continue cooking until apples are easily mashed with a fork, 9 to 11 hours.

By jodee

Apple Butter for the Slow Cooker
Pantry American

Apple Butter for the Slow Cooker

4.7

Prep
10 min
Cook
240 min
Total
260 min

Instructions

  1. 1 Combine apples, brown sugar, cinnamon, allspice, salt, and cloves in a slow cooker.
  2. 2 Cook on High until the apples are tender enough to easily mash with a fork, 4 to 6 hours.
  3. 3 Puree apple mixture with an immersion blender until smooth.
  4. 4 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack 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.
  5. 5 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.
  6. 6 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 Carrie Whitney Milburn

Fresh Spiced Peach Jam
Pantry American

Fresh Spiced Peach Jam

4.8

Prep
20 min
Cook
50 min
Total
790 min

Instructions

  1. 1 Immerse the canning jars in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
  2. 2 Mix together peaches, sugar, lemon juice, cinnamon, nutmeg, and allspice in a large pot. Bring to a boil; cook, stirring occasionally, until peaches are soft, about 15 minutes. Remove from heat.
  3. 3 Mash peaches with an immersion blender or potato masher to desired size and texture. Return the pot to heat; continue cooking jam until thickened, about 10 minutes more.
  4. 4 Pack jam into hot jars, filling to within 1/4 inch of the top. Wipe the rims with a clean, damp cloth. Top with the lids and screw on the rings.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower in jars using a holder, placing them 2 inches apart. Pour in more boiling water to cover the jars by at least 1 inch. Bring water to a rolling boil, cover the pot, and process for 10 minutes.
  6. 6 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 12 hours. Press the top of each lid with a finger, ensuring that the lid does not move up or down and seal is tight. Remove the rings for storage and store in a cool, dark area.

By MISSKD2

Apricot/Cranberry Chutney
American

Apricot/Cranberry Chutney

4.5

Prep
10 min
Cook
15 min
Total
30 min

Instructions

  1. 1 In a medium bowl, mix together the apricots, cranberries, raisins, cinnamon, ginger, allspice, and cloves.
  2. 2 In a medium saucepan, boil water and sugar, stirring constantly, until sugar is dissolved. Add the dried fruit mixture and vinegar. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat, and allow to cool for 5 minutes. Serve immediately, or refrigerate in a covered container.

By Sher

Grandma Prentice's Chili Sauce
American

Grandma Prentice's Chili Sauce

4.0

Prep
30 min
Cook
420 min
Total
450 min

Instructions

  1. 1 Mix tomatoes, onions, apple cider vinegar, green bell peppers, seeded chopped chile peppers, sugar, unseeded chopped chile pepper, salt, allspice, cinnamon, and cloves together in a large mixing bowl.
  2. 2 Ladle enough of the tomato mixture into the pitcher of a blender to fill to about 3/4-full; blend until smooth. Pour blended mixture into a large pot. Repeat blending until entire mixture has been pureed.
  3. 3 Bring the mixture to a boil, reduce heat to medium-low, and simmer until thickened, 7 to 8 hours.

By Chef Jaybo

Slow Cooker Caramel Apple Butter
Pantry American

Slow Cooker Caramel Apple Butter

5.0

Prep
40 min
Cook
260 min
Total
1020 min

Instructions

  1. 1 Combine apples, brown sugar, cinnamon, allspice, salt, and cloves in a slow cooker.
  2. 2 Cook on High until apples are tender enough to easily mash with a fork, 3 to 5 hours. Purée apple mixture with an immersion blender until smooth.
  3. 3 Microwave unwrapped caramels in a microwave-safe dish until melted, about 30 seconds. Add to slow cooker and cook for 1 to 2 hours.
  4. 4 Inspect ten ½-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until apple butter is ready. Wash new, unused lids and rings in warm soapy water.
  5. 5 Pack apple butter into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Darla Elizabeth

"Egg Not" (Eggless Eggnog)
Drink American

"Egg Not" (Eggless Eggnog)

4.8

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Blend 2 cups milk, sugar, pudding mix, rum-flavored extract, nutmeg, allspice, and ginger in a blender on medium-high speed until smooth; pour into a pitcher. Stir remaining 3 cups milk into mixture. Refrigerate eggnog until thickened, at least 1 hour. Stir well before serving.

By Robert Waters

Smushed Apples and Sweet Potatoes
Dinner American

Smushed Apples and Sweet Potatoes

4.5

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Place sweet potatoes in a medium saucepan, cover with water, and bring to a boil. Reduce heat to medium; simmer until tender, about 20 minutes. Drain. Transfer to a large bowl; set aside.
  2. 2 Melt butter in a small saucepan over low heat. Stir in sugar, cinnamon, and allspice. Add apple slices, cover, and simmer until apples are tender, about 5 minutes.
  3. 3 Stir apple mixture and milk into sweet potatoes; beat using an electric mixer or a fork until potatoes are mashed.

By ELFINDANCER

The Famous Seafood Seasoning Recipe
American

The Famous Seafood Seasoning Recipe

4.2

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Mix salt, celery seed, mustard powder, red pepper flakes, black pepper, bay leaves, paprika, cloves, allspice, ginger, cardamom, and cinnamon together in a bowl until thoroughly combined.
  2. 2 Store in an airtight container.

By The Colonel's Kitchen

Fig Jam
Pantry American

Fig Jam

5.0

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Bring figs, water, sugar, cinnamon, allspice, and peppercorns to a boil in a saucepan over medium-high heat. Boil until figs begin to liquefy, about 10 minutes. Reduce heat and simmer, stirring frequently to break down the figs, until jam is slightly thickened, about 15 minutes more.
  2. 2 While jam is simmering, whisk lemon juice and agar-agar together. Set aside to gel.
  3. 3 Take jam off the heat and remove the cinnamon stick. Add the lemon mixture and mix well. Let cool slightly. Pour jam into a pint jar with a hermetic seal. Allow to cool completely before refrigerating.

By Buckwheat Queen

Big Ray's Rhubarb Relish Recipe
Dinner American

Big Ray's Rhubarb Relish Recipe

5.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Stir brown sugar, rhubarb, strawberries, vinegar, cinnamon, allspice, cloves, and nutmeg together in a saucepan over medium heat. Cook and stir until relish thickens, about 30 minutes. Cool, transfer to a sealable container, and store in the refrigerator.

By bfr610

Butternut Apple Soup
American

Butternut Apple Soup

2.0

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Heat olive oil in a heavy skillet over medium heat. Cook shallot in hot oil until softened; add apples and saute until hot, about 1 minute. Transfer apple mixture to a stockpot.
  2. 2 Pour chicken broth and water into the stockpot; add nutmeg, allspice, cinnamon, and pepper. Bring the mixture to a boil, reduce heat to medium-low, and simmer until the apples are tender, about 15 minutes.
  3. 3 Stir butternut squash into the liquid. Bring mixture to a gentle boil while stirring occasionally. Stir half-and-half, butter, and tarragon into the liquid; cook, stirring continually, until the butter melts and the liquid is about to boil, about 5 minutes.

By David

Spiced Cranberry Sauce
Dinner American

Spiced Cranberry Sauce

4.9

Prep
5 min
Cook
15 min
Total
500 min

Instructions

  1. 1 Heat orange juice and water in a saucepan over medium heat until warm, about 3 minutes. Stir in sugar until dissolved, then stir in cinnamon, cloves, nutmeg, and allspice. Add cranberries; cook, stirring occasionally, until they pop, about 10 minutes.
  2. 2 Transfer sauce to a bowl; cover and refrigerate, 8 hours to overnight.

By Shelby Crosa

Homemade Cranberry Liqueur
Drink American

Homemade Cranberry Liqueur

4.8

Prep
15 min
Cook
Total
4335 min

Instructions

  1. 1 Pulse cranberries in a food processor just until roughly chopped; transfer to a clean glass container. Add vodka, simple syrup, lemon peel, orange peel, cinnamon stick, and allspice to cranberries; stir until well mixed. Seal container with a lid and store in a cool dark area, 3 to 5 days, stirring several times a day. Strain through a fine mesh strainer into a glass bottle and refrigerate.

By East Bay Adam

Tom and Jerry Batter
Drink American

Tom and Jerry Batter

4.8

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Beat egg whites and salt in a large bowl until stiff peaks form. Lift beater straight up: egg whites should form stiff peaks that hold their shape.
  2. 2 Beat egg yolks in a separate large bowl.
  3. 3 Beat confectioners' sugar and butter together in a third large bowl until light and fluffy; beat in egg yolks and vanilla. Stir in nutmeg, cloves, allspice, and egg whites until well blended.
  4. 4 Scoop batter onto drink of choice.

By drea

Venison Pastrami
Lunch American

Venison Pastrami

5.0

Prep
20 min
Cook
120 min
Total
7460 min

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

Pumpkin Dip with Cream Cheese
Appetizer American

Pumpkin Dip with Cream Cheese

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Beat cream cheese and brown sugar together in a bowl using a mixer until light and fluffy. Add pumpkin, maple syrup, vanilla extract, cinnamon, nutmeg, and allspice and beat on medium speed until well blended. Chill until serving.

By Keri Blythe Shinn