utter with the 1 teaspoon nutmeg and the white sugar until
Cream butter with flavorings; gradually beat in sugar.
Blend in egg.
Sift flour, 1 teaspoon nutmeg and salt.
Add to butter mixture and mix well.
Shape pieces of dough on sugared board into long rolls 1/2-inch in diameter.
Cut in 3-inch lengths and put on buttered cookie sheets.
Bake in moderate oven (350\u00b0) 12 to 15 minutes.
Cool.
Spread frosting on top and sides of cookies. Mark with tines of fork to resemble bark.
Sprinkle with nutmeg.
Cream butter and sugar together.
Add egg and blend until smooth. Add vanilla and rum flavoring.
Sift together flour and nutmeg.
Add slowly to creamed mixture while stirring.
Shape dough in rolls 1/2 x 3-inches.
Bake at 350\u00b0 for 12 to 15 minutes. Cool.
Cream butter with flavorings; gradually beat in sugar.
Blend in egg.
Add flour, nutmeg and salt, mixing well.
Shape pieces of dough on sugared board into long rolls 1/2-inch in diameter.
Cut into 2-inch lengths and put on cookie sheet.
Bake at 350\u00b0 for 12 to 15 minutes.
Just lightly browned on bottoms.
Cool.
dd flour and 1 tsp nutmeg --
mix well.cover dough
ups flour and nutmeg.
Roll in long \"logs\" 1/2 inch
ogether the flour, salt and nutmeg.
Gradually add the flour
2 tablespoons sugar, cinnamon, and nutmeg.
Spoon evenly over cream
Cut bread into 4 x 2 x 2-inch rectangular logs.
Let stand to dry slightly.
Blend milk, eggs, sugar, cinnamon, vanilla and nutmeg in medium bowl.
Pour into shallow pan large enough to hold bread in 1 layer.
Arrange bread in milk mixture, turning to coat all sides.
Chill until liquid is absorbed, several hours or overnight.
Preheat oven to 375\u00b0.
Combine brown sugar, flour and nutmeg. Roll pineapple spears in sugar mixture.
Separate crescent rolls. Place a pineapple spear along wide end of triangle; roll to point, folding in sides.
Place on cookie sheet.
Repeat with remaining rolls.
Makes 8 logs.
Bake at 375\u00b0 for 15 to 20 minutes until golden brown; cool.
Drizzle with caramel topping and sprinkle with nuts or coconut.
(Kids will love them on a wooden skewer or popsicle stick; insert skewer before baking.)
ook this portion of the recipe. I use a medium low
tir in flour& 1 tsp nutmeg; mix well.
Cover dough
Bring the water, quinoa, nutmeg, and ginger to a boil in a small pot. Reduce heat and simmer, covered, for 10 minutes. Then stir in the prunes and rice milk. Cover the pot again and cook for another five minutes
baking powder, salt, cardamom, and nutmeg; stir until combined. Add in
op.
Drop in cardamom, nutmeg, allspice, brown sugar, and cinnamon
fork through, and sprinkle with nutmeg to serve.
This simple
cream of tartar, salt and nutmeg; stir into the creamed mixture
Cream butter with flavorings.
Add sugar, egg, flour and seasonings.
Shape pieces of dough on sugared board into long rolls, 1/2-inch round.
Cut and bake at 350\u00b0 for 12 minutes.
Cream butter and sugar.
Add nutmeg, egg and extracts.
Mix well.
Stir in flour.
If necessary, chill dough.
Shape dough into 1/2-inch diameter rolls.
Cut each into 3-inch long pieces. Bake at 350\u00b0 for 15 minutes or until lightly browned.
Cool on rack.
up of flour, salt, pepper, nutmeg all at once. Stir vigorously