Pecan Candied Sweet Potatoes
1 oven bag
1 tablespoon flour
4 small sweet potatoes, peeled and cut into 1/8" slices
1/3 cup brown sugar, packed firmly
1/4 cup butter
2 tablespoons pancake syrup or molasses
1/4 teaspoon Spice Barn Ground Nutmeg
1/3 to 1/2 cup pecans

Heat oven to 350.  Place oven bag in 13x9 pan; add flour and shake.  Add sweet potato slices and next 5 ingredients; squeeze to blend.  Arrange in an even layer in the pan.  Close bag and tie; cut 6  1/2" slits in the bag.  Bake for 45 minutes.

Frosted Pumpkin Bars
2 1/4 cups flour
2 cups sugar
2 teaspoon baking powder
1 teaspoon Spice Barn Ground Cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon Spice Barn Ground Nutmeg
1/2 teaspoon Spice Barn Ground Cloves
1 standard can pumpkin (#2)
3/4 cup oil
4 eggs
pecans, for garnish

Grease jellyroll pan.  Combine all dry ingredients; add mashed pumpkin, oil and eggs; mix till smooth.  Pour into pan and bake at 350 degrees for 25-30 minutes.  Cool. Frost with Cream Cheese Frosting.

Cream Cheese Frosting:  Combine 6 tablespoons butter with 3 ounces cream cheese.  Add 1 tablespoon milk and 1 teaspoon Spice Barn Vanilla.  Stir in 1 3/4 cups sifted confectioners sugar.

Cheese Soup
4 small carrots
3 celery stalks
1 1/2 cups chicken broth
2 tablespoons butter
2 tablespoon finely chopped onion
1/4 cup flour
3 cups hot chicken broth
1 cup shredded sharp cheddar cheese
8 ounces whole tomatoes, undrained, chopped
10 drops hot pepper sauce
1/8 teaspoon Spice Barn Ground Nutmeg
1/4 cup dry white wine (optional)
1 1/2 cups whipping cream, heated

Add carrots and celery to 1 1/2 cups broth.  Bring to a boil, reduce heat and simmer till tender, about 15 minutes.  Melt butter in large saucepan over medium heat.  Sauté onion until transparent. Blend in flour and slowly add broth.  Cook over low heat until thickened.  Blend in cheese and stir until melted.  Add tomatoes and undrained vegetables.  Season with pepper sauce, salt to taste, nutmeg and wine.  Just before serving stir in hot cream.  Garnish with parsley.

Customer Tip:
Use very small equal parts of nutmeg & ground savory to enhance the flavor of everything (1/8 teaspoon for green salads).  No matter what kind of dish you are creating, it blends and enriches the flavors.  I use it in Italian sauces, Spanish foods, on all types of vegetables and vegetable salads...anywhere I use other herbs. To get an idea of how this works, try smelling nutmeg, smelling savory, then smelling both together.  It becomes a spice blend that makes your mouth water.     
Submitted by:  S. Risdal

Streusel Coffee Cake
2 cups flour
3/4 teaspoons Spice Barn Cinnamon
1/2 teaspoon Spice Barn Ground Nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
3/4 cup dark brown sugar
2/3 cup sugar
2 eggs
1 teaspoon Spice Barn Vanilla Extract
1 cup buttermilk

Combine dry ingredients.  Beat butter and sugars until combined.  Add eggs and vanilla beating until blended.  Add flour mixture alternately with buttermilk, beating after each addition.  Pour into greased, 9 inch pan; sprinkle with topping.  Bake at 350 degrees for 35-40 minutes. 

Topping:  Combine 1/2 cup toasted, chopped pecans, 1/3 cup dark brown sugar, 2 tablespoons flour, 1/4 teaspoon ground cinnamon.  Stir in 2 tablespoons melted butter until blended.

Blueberry Smoothie
2 1/2 cups blueberries
8 ounce carton vanilla yogurt
1 cup cold milk
1/4 teaspoon Spice Barn Cinnamon
1/8 teaspoon Spice Barn Ground Nutmeg

Combine all ingredients in a blender; process on high until smooth and well blended.  Serve in chilled glasses.