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Other Information:
The flavor of ground allspice resembles a
combination of pepper, clove, cinnamon, and nutmeg. The allspice tree is
an evergreen which has a thin, pale yellow bark which peels away
annually. White flowers appear in small clusters bearing round
berries which have a sweet pungent taste and an intense scent.
Ground allspice gives pumpkin pie and jerk spices their distinctive
flavor. This can be substituted from cinnamon or nutmeg in
recipes.
Ground Allspice Recipes
Peach Sauce
3 cups frozen sliced peaches, thawed
1/4 cup orange juice
3/4 cup sugar
2 tablespoons honey
1/2 teaspoon grated orange rind
1/8 teaspoon
Spice Barn Ground Allspice
Combine peaches and orange juice in a
saucepan. Bring to boil; cover, reduce heat, simmer 10 minutes. Spoon into
electric blender; process till smooth. Return to pan, add sugar and
remaining ingredients, bring to boil. Simmer, uncovered, 5-10 minutes or
till thickened. Great warm over pancakes! Store in refrigerator.
Fruit Bars
1 cup sugar
1/2 cup shortening
1 egg
1/4 cup milk
1/4 cup molasses
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon Spice Barn Ground Cinnamon
pinch nutmeg
1/8 teaspoon
Spice Barn Ground Allspice
1/8 teaspoon Spice Barn Ground Cloves
1/8 teaspoon Spice Barn Ground Ginger
3 1/4 cups flour
10 ounces raisins
milk
white icing of your choice
Preheat oven to 350 degrees. Grease
cookie sheets. Cream together sugar and shortening. Add egg, milk and
molasses. blend thoroughly. Stir in dry ingredients. Add
raisin. Using hands, roll dough into strips the length of cookie sheet
and 3 inches wide and 1/4 inch high. Arrange on prepared sheets.
Bake 12-15 minutes. While warm, brush with milk. Cool.
Frost with white icing. Cut into bars.
Spiced Rice
1/2 cup raisins
1 tablespoon butter
1/2 cup chopped celery
1/2 cup chopped onion
1/8 teaspoon
Spice Barn Ground Allspice
1/8 teaspoon Spice Barn Ground Cinnamon
salt and pepper
1 tablespoon brown sugar
3 cups cooked rice
1 tart red apple, cored and chopped
1/2 cup sliced almonds, toasted
Soak the raisins in hot water to plump.
Melt butter in large skillet; add celery, onions, and cook until
crisp-tender. Stir in spices, salt and pepper, brown sugar and rice.
Drain raisin; add to skillet. Heat through. Add apple, remove
from heat. Cover and let stand 5 minutes. Sprinkle with almonds.
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