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517 recipes for "nutmeg"
517 recipes
Lebkuchen Cutout Cookies

Lebkuchen Cutout Cookies

Jul 14, 2005

These invitingly spicy glazed German cookies, which can be baked ahead, are what many holiday cooks like best. Roll and cut out rectangles, fun gingerbread folk, trees, stars, or — in the northern European holiday tradition — hearts.

Gluten-Free Apricot Fig Tarts

Gluten-Free Apricot Fig Tarts

Dec 3, 2008

With a nicely spiced filling similar to mincemeat, these bite-size tarts need only a dollop of sweetened whipped cream for complete perfection.

Mushroom Venison Ragout Sauce

Mushroom Venison Ragout Sauce

Nov 5, 2007

All this fabulously rich sauce needs is a bed of broad noodles, such as pappardelle or fettuccine. This makes enough to tuck extra away in the freezer for another meal or to use when making lasagna.

Pumpkin Carrot Cake

Pumpkin Carrot Cake

Jul 14, 2005

A moist cake with fall flavours. For Halloween season, instructions are below to turn this cake into a graveyard scene! 

Chewy Fruitcake Blondies

Chewy Fruitcake Blondies

Apr 20, 2016

These blondies have all the flavour of fruitcake, but they take just a fraction of the time to make. Soaking the fruit and nuts in rum gives them a subtle boozy flavour without the need to soak the finished product in spirits for a month.

Inside-Out Cheesecake Spice Cookies

Inside-Out Cheesecake Spice Cookies

Jul 22, 2015

One bite into these cookies and you'll be hooked—while simple on the outside, the insides are stuffed with a heavenly cheesecake filling.

Slow Cooker Carrot Cake

Slow Cooker Carrot Cake

Nothing beats a classic carrot cake with cream cheese icing. When tracing the parchment paper outline, add an extra 2 inches (5 cm) to the circumference of the slow cooker; this extra buffer will help you lift the cake out of the insert with ease. Cost: $0.70/serving

Date Squares

Date Squares

May 12, 2010

Chopping the dates for these squares is easier, and less messy, if you use kitchen shears or scissors to cut them.

Eccles Cakes

Eccles Cakes

It all began with a recipe involving a calf's foot filling (the less said, the better), but Eccles cakes are now one of Britain's most famous sweet treats.

Probably more famous than the town from which it comes, the Eccles cake began its rise to popularity in the 1790s in what is now part of Greater Manchester, where bakers James Birch and his apprentice-turned-rival William Bradburn battled for supremacy in the apparently fiercely competitive fruitcake market.

These small round patties of flaky pastry with a currant filling are not to be confused with similar-looking Chorley cakes (less sweet) or Banbury cakes (more oval). Today Eccles cakes hold a special place in the nation's heart, which not even their unappetizing nickname -- "dead fly pies" -- can diminish.

 

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