Recipes with nutmeg
2,649 recipes
Pumpkin & Maple Sugar Pie
Creamy pumpkin pie enriched with real maple syrup and warm spices bakes into a silky autumn dessert that tastes like fall in Vermont.
Ricotta Cheese Poundcake
Ricotta cheese pound cake made with a blend of whole wheat and all-purpose flour, brown sugar, lemon zest, and nutmeg. The pureed ricotta creates an incredibly moist, dense crumb.
Super Cheesy Fondue
Super cheesy fondue: smooth Gouda fondue thickened with a quick roux, spiked with garlic, white wine, nutmeg, and optional kirsch. Party-ready dipping sauce in under 20 minutes.
Orange Carrot Cake
Orange carrot cake baked in a tube pan with grated carrots, cinnamon, nutmeg, and orange zest, finished with a tangy orange glaze. A bright twist on classic carrot cake.
Eating Well's Hermits
Spiced molasses hermit bars with apple butter, raisins, cinnamon, allspice, and cloves. Chewy, warmly spiced, and lighter than traditional hermit cookies.
Peachy Chicken (Or Non-Peachy Chicken)
Baked chicken breasts in a sweet-tangy orange juice sauce with brown sugar, basil, and nutmeg, finished with tender peach or apricot halves. Served over white rice for a fruity one-dish dinner.
Spiced Ricotta Spread
Creamy ricotta spread brightened with fresh orange zest, a touch of sugar, and warm nutmeg. Ready in 10 minutes and ideal for brunch boards, toast, or fruit platters.
Pbo Snackers
PBO snackers: peanut butter oatmeal cookies with cinnamon, nutmeg, and chocolate chips. Chewy-centered, crisp-edged lunchbox classics that bake up in 15 minutes flat.
Deep Dish Apple Cream Pie
A deep dish apple pie with homemade crust and a secret: heavy cream poured through the slits mid-bake, creating a luscious sauce around every cinnamon-spiced slice.
Awesome Fruit Filled Bread
Fruit-filled yeast bread wrapped around a dense, spiced filling of dried pears, prunes, raisins and walnuts spiked with kirsch. The fruit is enclosed in a soft enriched dough and baked golden. A festive, slice-and-serve loaf.
Barbecued Leg Of Lamb With Yogurt
Fire up the barbecue and enjoy this succulent dish that you and your friends will be hooked on!
Brisket with Sweet Potatoes
Pressure cooker brisket with sweet potatoes, parsnips, prunes, and apple cider gravy. A spiced Jewish-style braised beef finished with cinnamon and allspice for a holiday-leaning Sunday dinner.
Awesome Apple Orchard Pie
Unique fresh apple flavor - no cooking of filling. Just put grated apples sugar and spice into a pie shell, and top it off with whipped cream.
One of the easiest apple pies you every heard of! This recipe was a $5,000 winner in the Junior Pillsbury bake off in the Third Grand National baking contest, December 1951
Awesome Apple Orchard Pie
Unique fresh apple flavor - no cooking of filling. Just put grated apples sugar and spice into a pie shell, and top it off with whipped cream.
One of the easiest apple pies you every heard of! This recipe was a $5,000 winner in the Junior Pillsbury bake off in the Third Grand National baking contest, December 1951
Pastitso 2
Pastitsio with layered macaroni, seasoned ground beef in tomato-wine sauce, and creamy bechamel topped with kefalotiri cheese. A traditional Greek baked pasta casserole.
Pastitso 2
Pastitsio with layered macaroni, seasoned ground beef in tomato-wine sauce, and creamy bechamel topped with kefalotiri cheese. A traditional Greek baked pasta casserole.
Creamy pumpkin pie enriched with real maple syrup and warm spices bakes into a silky autumn dessert that tastes like fall in Vermont.
Ricotta cheese pound cake made with a blend of whole wheat and all-purpose flour, brown sugar, lemon zest, and nutmeg. The pureed ricotta creates an incredibly moist, dense crumb.
Super cheesy fondue: smooth Gouda fondue thickened with a quick roux, spiked with garlic, white wine, nutmeg, and optional kirsch. Party-ready dipping sauce in under 20 minutes.
Orange carrot cake baked in a tube pan with grated carrots, cinnamon, nutmeg, and orange zest, finished with a tangy orange glaze. A bright twist on classic carrot cake.
Spiced molasses hermit bars with apple butter, raisins, cinnamon, allspice, and cloves. Chewy, warmly spiced, and lighter than traditional hermit cookies.
Baked chicken breasts in a sweet-tangy orange juice sauce with brown sugar, basil, and nutmeg, finished with tender peach or apricot halves. Served over white rice for a fruity one-dish dinner.
Creamy ricotta spread brightened with fresh orange zest, a touch of sugar, and warm nutmeg. Ready in 10 minutes and ideal for brunch boards, toast, or fruit platters.
PBO snackers: peanut butter oatmeal cookies with cinnamon, nutmeg, and chocolate chips. Chewy-centered, crisp-edged lunchbox classics that bake up in 15 minutes flat.
A deep dish apple pie with homemade crust and a secret: heavy cream poured through the slits mid-bake, creating a luscious sauce around every cinnamon-spiced slice.
Fruit-filled yeast bread wrapped around a dense, spiced filling of dried pears, prunes, raisins and walnuts spiked with kirsch. The fruit is enclosed in a soft enriched dough and baked golden. A festive, slice-and-serve loaf.
Fire up the barbecue and enjoy this succulent dish that you and your friends will be hooked on!
Pressure cooker brisket with sweet potatoes, parsnips, prunes, and apple cider gravy. A spiced Jewish-style braised beef finished with cinnamon and allspice for a holiday-leaning Sunday dinner.
Unique fresh apple flavor - no cooking of filling. Just put grated apples sugar and spice into a pie shell, and top it off with whipped cream. One of the easiest apple pies you every heard of! This recipe was a $5,000 winner in the Junior Pillsbury bake off in the Third Grand National baking contest, December 1951
Unique fresh apple flavor - no cooking of filling. Just put grated apples sugar and spice into a pie shell, and top it off with whipped cream. One of the easiest apple pies you every heard of! This recipe was a $5,000 winner in the Junior Pillsbury bake off in the Third Grand National baking contest, December 1951
Pastitsio with layered macaroni, seasoned ground beef in tomato-wine sauce, and creamy bechamel topped with kefalotiri cheese. A traditional Greek baked pasta casserole.
Pastitsio with layered macaroni, seasoned ground beef in tomato-wine sauce, and creamy bechamel topped with kefalotiri cheese. A traditional Greek baked pasta casserole.
