How To make Nutmeg Sugar Tops
1 3/4 c All-purpose flour; unsifted
1 1/4 c Cake flour; unsifted
1/4 ts Baking powder
1/8 ts Cream of tartar
1/8 ts Salt
1 3/4 ts Nutmeg; freshly grated
3/4 lb Unsalted butter; softened
2/3 c Powdered sugar; unsifted
Ice water Granulated sugar Recipe by: Baking for Gift Giving, Lisa Yockelson Sift together the flours, baking powder, cream of tartar and nutmeg. Cream the butter in the large bowl of an electric mixer on low speed for 5 minutes. Add the powdered sugar and beat for 1 to 2 minutes on moderate speed. Blend in the sifted mixture on low speed. The dough will be quite sticky. Place the dough on a large sheet of wax paper, place another sheet on top and roll out the dough to about 1/3-inch thickness. Carefully transfer the sheet of dough onto a cookie sheet and refrigerate for about 4 hours, or overnight, until the dough is very firm. The sheet of dough can be stored in the refrigerator, well wrapped, for up to 2 days. Preheat oven to 350 degrees; line cookie sheets with parchment paper. Peel off the wax paper just before cutting the dough. Stamp out 1 1/2 to 1 3/4 inch rounds or squares and place them, 2 inches apart on lined cookie
sheets. Lightly brush the tops of the cookies with the cold water and sprinkle with granulated sugar. Reroll the scraps, refrigerate until firm and cut the remaining cookies. Bake for 17 to 20 minutes, or until set. After 1 minute, transfer the cookies to cooling racks using a wide metal spatula. Cool completely. Store in an airtight container. -----
How To make Nutmeg Sugar Tops's Videos
Vegan Ranch Dressing -Oil Free, Salt Free, Nut Free and Delicious -Nutmeg Notebook
Vegan Ranch Dressing - Oil Free
I have received so many requests for an oil free, nut free vegan ranch dressing. I am happy to share with you my best version of a vegan Ranch dressing. It is thick, creamy, garlicky and yes maybe even addictive. Did I mention that it is indeed oil free, nut free, dairy free, gluten free and still packed with amazing flavor. Tom and I are both obsessed with this dressing.
Visit the Blog Post for full details and a printable recipe!
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Music attribution - Desert City by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
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Deliciously Irresistible Raw Berry Crisp Recipe | Nutmeg Notebook
RAW BERRY CRISP - Nutmeg Notebook Desserts.
August 20, 2023 by Tami Kramer - Recipe Link -
A simple and deliciously irresistible raw berry crisp dessert that everyone loves. It all starts with a medley of fresh berries such as raspberries, strawberries, blueberries and blackberries. Go with whatever combination of berries you have on hand. If they need a little extra sweetness add just a touch of date syrup or maple syrup – when in season I find they are sweet enough on their own.
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Old-fashioned ❤️ Sugerfree & Vegan PECAN PIE from Scratch with Nutmeg & Cinnamon! शुगर फ़्री पाई❤️
Christmas without Pecan Pie No wayyyyyy............?❤️
Two Recipe in one Video??? Wow????Sugar free and Vegan Pecan pie from scratch is a great traditional old-fashioned and Loved by everyone is a great dessert to share with the family and friends and specially when you make from the scratch! No Preservatives are added there and is a great dinner table recipe to share with family and friends❤️
Ingredients for the recipe::
CRUST RECIPE...............
All purpose flour 2 cup
sugar 1 teaspoon
salt half teaspoon
mix well all the ingredients add half cup of melted butter unsalted and make it crumble Dough by adding
3 to 6 tablespoons of water little by little because we don’t want our Dough is to Sticky and two soft we need a flaky and buttery Dough
Keep it on side for 45 minutes to 1 hrs to make it rest And Relex!
2 cup of Pecan crushed or chopped toasted lightly brown and put it on the side and Roll the Dough after 45 minutes! The thickness of the crust we need 1/8 inch, set it nicely in the baking dish till all the sides are perfectly attached with the side of the baking dish before it go in the oven for 15 minutes at 450 F temperature to bake, bake it lightly brown and keep it on the side to cool down for 44 minutes, Make the filling ready by adding
Filling ingredients:
2 cup of applesauce unsweetened
Nutmeg
Half teaspoon
cinnamon 1 1/2 teaspoon if you want more you can add more
Xethen gum half teaspoon for binding and
2 tablespoons of the coconut cream milk cook well all the ingredients by adding
2 tablespoons of honey and constantly stirring it till all the water is evaporated Cool it for 30-40 minutes Before it goes in the filling
and fill it out and by adding some pecans the one we just toasted and if you left over little bit you can add that one too and press with a spoon to stick inside that all the Pecans should be stick well with that filling!
Add 2 tablespoons of brown sugar two caramelized the top layer of the pecan pie which makes great aroma of the cinnamon and nutmeg in the whole house and great color of the pie which gonna make everyone so hungry to have a piece of it! Let it cool for couple hours before you serve it and it’s gonna be almost shared by 6 to 8 people! It is a great dessert to share with the family and friends and great for the dinner table and is it old-fashioned it’s going to be liked by everyone and easy to make and it’s sugarfree still you can make it with sugar instead of sugar substitute you can put the actual sugar in it and make sure it’s going to be brown sugar which make great caramelize color of the pie and since it is vegan and made from scratch it going to be more flavorful and more enjoyable you can keep in your refrigerator for one week and you can top it with some Cool Whip to enjoy it!
Guys have fun with your family and friends keep moving and if you like my video please subscribe to my channel and share with your friends and any suggestions you can write in my comment box and take care of yourself first and I will see you next time bye and love you guys❤️????
#sugerfree#Pecanpie#vegan#foryou#yummy
Sweet Potatoes With Cinnamon, Nutmeg, Brown Sugar, Butter & Marshmallows : Sweet Potato Recipes
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Sweet potatoes with cinnamon, brown sugar, nutmeg, butter and marshmallows are so delicious that they must be tasted to be believed. Make sweet potatoes with cinnamon, brown sugar, nutmeg, butter and marshmallows with help from a master chef in this free video clip.
Expert: Suzy Singh
Contact: chefsuzysingh.com
Bio: Master Chef contestant Suzy Singh spices up life through culinary arts.
Filmmaker: Tomasz Niemiec
Series Description: You'd be surprised by just how versatile something as simple as sweet potatoes really are. Make a variety of different great sweet potato sides with help from a master chef in this free video series.
Quarantine Cooking: Sherry-Nutmeg Cake Recipe
Quarantine Cooking: Sherry-Nutmeg Cake Recipe - Paula's cookin' up a dessert recipe from one of her fans that's perfect if you're in a pinch...Sherry-Nutmeg Cake!
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Great-Grandma Bartsch's Nutmeg Cookies