|1 Pound Pouch On Sale Out of stock-no backorders||$
|Quart Container-22 oz On Sale|
|5 Pounds Out of stock-no backorders||$89.95|
|15 Pounds Out of stock-no backorders||$254.85|
|25 Pounds Out of stock-no backorders||$399.75|
Usage: A topping for eggnog, custards, whipped cream, and sauces. Recipes for Nutmeg
Storage: Store in a cool dry place, away from heat, light, and humidity.
Nutmeg is grown in Sri Lanka, India, South East Asia, Malaysia, Jamaica, and the Caribbean Islands. This evergreen tree has a pyramid-shaped growth and rough, intensely aromatic, scented leaves which are an elongated, oval shape with a dark green top side and a whitish underside. Nutmeg is a seed, rather than a nut. When fully mature it splits in two, exposing the brown seed which is the nutmeg. Store in a cool, dry place.
Pecan Candied Sweet Potatoes
Heat oven to 350. Place oven bag in 13x9 pan; add flour and shake. Add sweet potato slices and next 5 ingredients; squeeze to blend. Arrange in an even layer in the pan. Close bag and tie; cut 6 1/2" slits in the bag. Bake for 45 minutes.
Frosted Pumpkin Bars
Grease jellyroll pan. Combine all dry ingredients; add mashed pumpkin, oil and eggs; mix till smooth. Pour into pan and bake at 350 degrees for 25-30 minutes. Cool. Frost with Cream Cheese Frosting.
Cream Cheese Frosting: Combine 6 tablespoons butter with 3 ounces cream cheese. Add 1 tablespoon milk and 1 teaspoon Spice Barn Vanilla. Stir in 1 3/4 cups sifted confectioners sugar.
Add carrots and celery to 1 1/2 cups broth. Bring to a boil, reduce heat and simmer till tender, about 15 minutes. Melt butter in large saucepan over medium heat. Sauté onion until transparent. Blend in flour and slowly add broth. Cook over low heat until thickened. Blend in cheese and stir until melted. Add tomatoes and undrained vegetables. Season with pepper sauce, salt to taste, nutmeg and wine. Just before serving stir in hot cream. Garnish with parsley.
Streusel Coffee Cake
Combine dry ingredients. Beat butter and sugars until combined. Add eggs and vanilla beating until blended. Add flour mixture alternately with buttermilk, beating after each addition. Pour into greased, 9 inch pan; sprinkle with topping. Bake at 350 degrees for 35-40 minutes.
Topping: Combine 1/2 cup toasted, chopped pecans, 1/3 cup dark brown sugar, 2 tablespoons flour, 1/4 teaspoon ground cinnamon. Stir in 2 tablespoons melted butter until blended.
Combine all ingredients in a blender; process on high until smooth and well blended. Serve in chilled glasses.