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Bananas with Praline Sauce
1/4 cup butter
4 bananas, halved lengthwise and crosswise
14 cup light brown sugar
1/2 cup heavy cream
pinch Spice Barn Ground Cardamom

Heat 2 tablespoons butter in skillet; sauté bananas on each side.  Place into dessert dishes.  Melt remaining butter in skillet; add brown sugar, cream, cardamom, and cook stirring constantly until slightly thickened, about 2 minutes.  Remove from heat.  Top bananas with ice cream and spoon on sauce.  Garnish as desired.  A very nice presentation when served in oversized martini glasses.

Poached Pears with Cranberry Cardamom Sauce
2 cups dry white wine
1 cup cranberries
1/2 cup plus 3 tablespoons sugar
1/2 cup water
3 whole cloves
2 2x1 orange peel strips
1/2 teaspoon Spice Barn Ground Cardamom
2 firm ripe pears
vanilla frozen yogurt or ice cream
almond cookies

Combine first 7 ingredients and bring to a boil, stirring to dissolve sugar.  Add pears, reduce heat, cover and simmer until tender, turning once, about 20 minutes.  Remove pears, cover and refrigerate to chill well. Boil poaching liquid until reduced to 1 cup and 2 tablespoons, about 15 minutes. Strain into bowl.  To serve: stand pears on plate, place a scoop of yogurt next to each pear, drizzle sauce over pear and yogurt and serve with cookies.

Indian Pilaf
1/4 cup sugar
2 tablespoons water
3 cups hot chicken bouillon
1 1/4 cups diced carrots
2 tablespoons golden raisins
3 tablespoons butter
1 1/2 cups uncooked rice
1/2 teaspoon salt
1/4 teaspoon Spice Barn Ground Cardamom
1/4 teaspoon Spice Barn Ground Cinnamon
1/4 teaspoon Spice Barn Ground Nutmeg

Mix sugar and water in pan; heat to boiling.  Reduce heat, simmer, uncovered, over medium heat until golden; remove from heat.  Add bouillon, stirring until sugar is dissolved. Return to heat, cook 2-3 minutes; reserve.  Sauté carrots and raisins in butter, covered, 10 minutes.  Add rice to carrot mixture; stir until coated with butter.  Stir in reserved bouillon mixture and remaining ingredients.  Heat to boiling; reduce heat.  Simmer covered until bouillon is absorbed, 25-30 minutes. 

Cardamom Scented Cookies
1 1/2 cups confectioners sugar
2 cups softened butter
1 1/2 teaspoons Spice Barn Pure Almond Extract
3 3/4 cups all purpose flour
1 teaspoon Spice Barn Ground Cardamom
1 cup chopped walnuts
1/8 t salt

Pre-heat oven to 350 degrees. Cream butter and confectioners sugar until smooth.  Beat in extract.  Combine the flour, walnuts, cardamom, and salt.  Add to creamed mixture.  Roll into 1" balls.  Place 2 inches apart on ungreased cookie sheet.  Bake until golden brown.  Roll in extra confectioners sugar while warm.

Spiced Iced Tea
6 cups water
Thai tea leaves
4 Spice Barn Green Cardamom
1 Spice Barn Whole Clove
1/4 teaspoon Spice Barn Premium Ground Cinnamon
1 cup sugar
1 cup half and half

Crush cardamom pods and set aside.  Crush whole clove and set aside. Bring water to a boil, stir in tea. Add cardamom and cloves.  Remove from heat and let stand 5 minutes.  Pour through a strainer; add sugar, stirring until dissolved, cool.  Chill two hours.  Serve over crushed ice. Top with 3 tablespoons half and half.

Holiday Cookies
1 cup butter, softened
3/4 cup sugar
1 1/2 tablespoons dark molasses
2 teaspoons Spice Barn Premium Ground Cinnamon
1/2 teaspoon Spice Barn Ground Cardamom
1 tablespoon water
1 teaspoon baking powder
2 1/2 cups all purpose flour
2 egg whites, lightly beaten
sugar

Beat butter with electric mixer on medium speed until creamy.  Add 3/4 cup sugar, beat till smooth.  Add molasses, cinnamon, and cardamom; beat well. Combine water and baking powder, stirring until dissolved; add to butter mixture.  Cover and chill 8 hours.  Turn dough onto lightly floured surface; roll to 1/4 inch thick.  Cut with cookie cutter.  Place 2 inches apart on lightly greased baking sheet.  Brush with egg white, sprinkle with sugar.  Bake at 375 degrees for 8 minutes or until lightly browned.  Cool on baking sheets for 5 minutes; move to wire rack and cool completely.