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WarMaiden
Wednesday, November 24th, 2004, 09:27 PM
Nutmeg Acorn Squash

Ingredients:
2 medium acorn squash
2 tbsp. plus 2 tsp. brown sugar
3 tbsp. margarine or butter
1/2 tsp. ground nutmeg
1/4 tsp. ground pepper
salt to season

Cut squash into quarters; remove seeds. Place squash, cut side up in a shallow baking dish; add enough water to the pan to make it about 1/2 inch deep in the bottom of the pan. Cover and bake at 400 degrees F for 30 minutes or until tender. Combine remaining ingredients and divide among the squash sections. Continue to bake uncovered at 400 degrees F for an additional 10 minutes or until lightly browned. Serves 6-8


Baked Vegetables With Nutmeg

Ingredients:
1 large sweet onion, chopped (big pieces)
1/4 cup chicken broth
1 1/2 cups tiny baby carrots
4 medium red potatoes, diced
salt and pepper, to taste
1/2 tsp. ground nutmeg
1 cup milk
1 chicken bouillon cube or tsp. concentrate

Drizzle a tiny amount olive oil in a skillet and sauté the onions until medium-low heat until they are softened. Stir often and add a little of the broth at a time as the pan looks dry. Set aside. Place half of carrots in baking dish. Top with half of the potatoes and all of the sautéed onions---each layer should be evenly placed.

Sprinkle with salt, pepper, and nutmeg. Repeat with remaining carrots and potatoes, and sprinkle the top with salt, pepper, and nutmeg. Warm the milk gently until the bouillon dissolves. Cover and bake at 350 degrees F., for 50-60 minutes, or until liquid is absorbed. Serves 6.


Nutmeg Streusel Scones

Ingredients:

TOPPING
1 1/3 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup cold butter

MUFFINS
2/3 cup all-purpose flour
2/3 cup buttermilk
1 large egg
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 400°F. Combine the flour and brown sugar for the topping in a bowl; cutting in the cold butter with a pastry cutter or a fork (finger work too!) until mixture resembles coarse crumbs. Reserve 1/2 cup for streusel topping. Add all muffin ingredients to remaining streusel mixture in same bowl; stir until dough is just moistened. Spoon the batter into a greased or paper-lined muffin pan. Sprinkle with reserved streusel topping. Bake for 18 to 22 minutes or until lightly browned. Allow to stand 5 minutes, then remove from pan. Makes 1 dozen.


Nutmeg Cream

Ingredients:
1/2 cup whipping cream
1 tbsp. granulated sugar
1/4 tsp. orange peel, finely chopped
1/4 tsp. vanilla extract
1/8 tsp. ground nutmeg

In a chilled metal bowl, beat all the ingredients until soft peaks form. Serve immediately or cover and refrigerate for up to 2 hours. This is good with scones or muffins.


Cinnamon Nutmeg Shortbread

Ingredients:
1 cup softened butter
1/2 cup granulated sugar
1/4 cup light brown sugar
1 1/2 tsp. vanilla extract
2 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon freshly ground nutmeg
1/2 teaspoon salt

Preheat oven to 350 degrees F and grease a 9x13 inch baking pan. In a large bowl cream the butter and sugars together until light. Mix in the vanilla. In a small bowl mix together flour, cinnamon, nutmeg, and salt. Slowly blend the flour mixture into the butter mixture until well mixed. Press the dough evenly into the baking pan. Using a fork or knife, press designs in the dough. Bake for 17-22 minutes, or until just browned around the edges. Let cool completely, then cut into desired shapes. Store in an airtight container or freeze.

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