2 cups flour 2 tsp baking powder ½ cup nut flour ½ tsp ground cinnamon ½ tsp ground nutmeg or mace 1-2 oranges or clementines or tangerines 12 Tbsp butter 1 cup sugar 2 eggs 1 cup plain yogurt 3 Tbsp melted butter 1/3 cup brown sugar 1 ¼ cup grated apple

Preheat the oven to 350° F.

In a medium bowl, stir together the flour, baking powder, nut flour, cinnamon, and nutmeg/mace.

Peel the oranges and manually remove the pith and seeds. Blend the orange flesh in a food processor to create a thick pulp, it doesn't have to be totally liquefied. You need to get 2/3 cup of orange pulp.

In a large bowl, cut the butter into the sugar, then beat them until they are creamed together. One ingredient at a time, beat in the eggs, yogurt, and orange pulp.

Spray the bottom and sides of a large cake pan. In the bottom of the pan, spread the melted butter, then evenly sprinkle the brown sugar, then evenly spread the grated apple.

Gently stir the dry ingredients into the wet ingredients. Spread the batter evenly over the apples. Bake for 45-55 minutes or until the cake tests done.

Let the cake cool until it has shrunk away from the edges of the pan, then turn out up-side down onto a serving tray.

#apple #bakingpowder #brownsugar #butter #cake #cinnamon #dessert #fairyfeast #mace #nutflour #nutmeg #orange #sugar #vegetarian #wheatflour #yogurt

3 eggs 1 ¼ cups milk or water ¾ cup flour 1 Tbsp sugar ½ tsp salt 1 tsp ground cardamom or nutmeg butter

Beat eggs in a bowl until they are creamy and light yellow colored. Gently beat in milk/water. Add the flour, sugar, salt, and spice, beating until smooth.

Heat a skillet over high heat, then turn to medium. Melt a thin layer of butter in the skillet and pour in batter, about ½ cup at a time to make thin pancakes. Cook for 1-2 minutes on each side. Add more butter in between batches.

Top the warm pancakes with syrup, jam, cream, nut butters, or whatever kind of topping you like.

#breakfast #butter #cardamom #egg #milk #nutmeg #pancake #salt #sugar #vegetarian #wheatflour

Crust: 1 ¾ cup flour 1 tsp ground nutmeg ½ tsp ground cardamom ½ tsp ground ginger ½ tsp ground black pepper ½ cup butter, cut into pieces ¼ cup brown sugar ¼ cup cold water 1 egg

Filling: 4 ½ cups raw cranberries (18 oz) 1 cup plain Greek yogurt 1 cup sugar ¼ cup corn starch 1/8 tsp salt

Preheat the oven to 350° F.

Whisk together the flour and spices. Cut in the butter. In a separate bowl, dissolve the brown sugar in the water, then beat in the egg. Stir the water mixture into the flour mixture in 2 parts, forming a smooth paste. Form into a thick disk, wrap in plastic, and chill while you make the filling.

Use a food processor to coarsely mince the cranberries. Stir together all the filling ingredients.

Roll the crust dough into a thin crust and place into a 9” deep-dish pie pan. Fill with the cranberry filling. Use leftover dough to make a decorative top crust. Cover with foil and bake for 60 minutes, then remove foil and bake for 10 minutes.

#brownsugar #butter #cardamom #cornstarch #cranberry #dessert #egg #ginger #nutmeg #pepper #pie #salt #sugar #vegetarian #wheatflour #yogurt

4 eggs ¼ cup milk ½ tsp ground cinnamon 1 tsp ground nutmeg ¼ tsp vanilla extract 6 slices of bread Butter

Preheat skillet and melt a thin layer of butter in it. Beat the eggs, milk, cinnamon, nutmeg, and vanilla extract until the mixture is light and homogenous. You can use an egg beater if you want to truly blend in the spices, but a manual whisk is sufficient.

Set the stove heat to medium. Dip pieces of bread into egg mixture, coating both sides. Cook on each side until browned. Add more butter to skillet between batches.

Serve warm with syrup, jam, honey, or any desired topping.

#bread #breakfast #butter #cinnamon #egg #milk #nutmeg #vanilla #vegetarian

Makes 12.

2 cups flour ½ tsp salt 1/3 cup sugar ½ tsp ground nutmeg 1 Tbsp baking powder 6 Tbsp cold butter, cut into pieces 2 eggs 1/3 cup plain yogurt or sour cream 1 tsp vanilla extract 1 cup peaches, diced small (fresh, canned, or frozen)

Preheat oven to 375° F and line a baking sheet with parchment.

If the peaches are frozen, they need to be thawed and not too cold.

In a large bowl, stir together the flour, salt, sugar, nutmeg, and baking powder. Cut in the butter until there are no large chunks.

In a small bowl, whisk the eggs, yogurt/sour cream, and vanilla extract.

Stir the wet ingredients and peach pieces into the dry ingredients, until a loose, wet dough is formed.

Drop spoonfuls of dough onto the baking sheet; lightly press down the top of each one. Sprinkle the tops with sugar, if desired.

Bake for 20-25 minutes, until golden brown. Let rest on the baking sheet for a few minutes before moving them to a cooling rack.

#bakingpowder #butter #egg #nutmeg #peach #salt #scone #snack #sourcream #sugar #vanilla #vegetarian #wheatflour #yogurt

2 cups flour ¼ cup sugar ¼ cup brown sugar ½ tsp salt ½ Tbsp baking soda 1 cup milk, water, or nut milk ½ cup butter or coconut oil 1 egg 1 Tbsp lemon juice 1 tsp vanilla or orange extract (optional)

Preheat oven to 450° F. Grease a muffin tin, or put in paper baking cups.

Stir together the flour, sugars, salt, and baking soda.

In a small bowl, melt the butter/coconut oil. Add the milk/water/nut milk, egg, lemon juice, and vanilla/orange extract. Whisk until completely combined.

Pour the liquid into the flour mixture, stirring until just combined. Divide evenly into the muffin cups, about ¼ cup each.

Bake for 5 minutes, then reduce the heat to 400° F and bake for 10-12 minutes, until a tester comes out clean.

Makes 10-12 regular sized muffins. Cooking times will be shorter for small muffins and longer for large muffins.

Variations

Add to the dry ingredients 1 to 1 ½ cups of a filling, such as dried fruit, chocolate chips, chopped nuts, berries, chopped fresh or frozen fruit, rolled oats or barley. Use honey instead of sugar. Add 2 Tbsp cocoa powder. Add 2-3 tsp of spices such as cinnamon, nutmeg, ginger, cardamom, etc. Add 2 Tbsp each of poppy seeds and lemon zest.

This is meant to be a basic recipe that can be customized as you wish for different flavors.

#bakingsoda #barley #breakfast #brownsugar #butter #cardamom #chocolatechip #cinnamon #cocoa #coconutoil #dairyfree #driedfruit #egg #fruit #ginger #honey #lemonjuice #lemonzest #milk #muffin #nutmeg #nutmilk #nuts #oats #orangeextract #poppyseed #salt #spices #sugar #vanilla #wheatflour

A sort-of medieval recipe, I haven't found a good primary source, only other people saying that it is medieval. A small verse:

Next crowne the bowle full of With gentle lambs wooll, Adde sugar, nutmeg, and ginger, With a store of ale too, And thus ye must doe To make the Wassaile a swinger.

No reference was listed, and it sounds fake; but I haven't had time to investigate further. Anyway the recipe is unusual and delicous regardless of provenance.

3 liters of apple juice or cider (I did part unfiltered apple juice, part carbonated apple juice) 6 large apples 2 tsp ground nutmeg 1 tsp ground ginger 1 cup brown sugar

Preheat oven to 375° F. Cut the apples in half and cut out the cores. Place them in a cake pan and add about ½” of water. Roast the apples for 35-45 minutes, until they are mushy and the skin is peeling off.

Meanwhile, put the sugar in a pan and add enough juice to cover it. Heat over medium heat, stirring to dissolve the sugar. Stir in the nutmeg and ginger. Keep it over low heat.

Remove and discard the skin from the roasted apples. I found that different varieties of apple peeled differently, and some apple flesh needed to be scraped off the back of the pulled-off skin, but it wasn't difficult.

Puree the apple flesh in a food processor or blender until it is totally smooth like thick apple sauce. If using a blender, add enough juice to get it to blend, but not enough to really liquefy it. It needs to be thick and drier than usual applesauce.

Set a crock pot on high heat. Pour in the apple juice/cider and the sugar mix. Stir together. Then pour in the pureed apple. It should float to the top and resemble a wool fleece soaking in cider. Let it heat up to desired temperature, then set the crock pot to low or warm to maintain temperature for the duration of your winter feast.

#apple #applejuice #brownsugar #dairyfree #drink #fairyfeast #ginger #glutenfree #historical #nutmeg #slowcooker #vegan

For 8 servings:

1 cup cocoa powder 2 cups cold water 1 cup sugar 6 cups milk or plant-based milk 2 tsp cinnamon 2 tsp nutmeg 2 tsp allspice 1 ½ Tbsp vanilla extract

For 1 serving:

2 tsp cocoa powder ¼ cup cold water 2 tsp sugar ¾ cup milk or plant-based milk dash of cinnamon (approx. 1/8 tsp or less) dash of nutmeg dash of allspice 1 tsp vanilla extract

In a pot over medium heat, whisk together the cocoa powder and water until smooth. Add the sugar and stir until dissolved. Add the remaining ingredients and stir until it heats to steaming. Do not let it boil. It can be served as is, or with toppings such as marshmallows, whipped cream, ice cream, etc.

#allspice #cinnamon #cocoa #dairyfree #drink #glutenfree #milk #nutmeg #nutmilk #oatmilk #sugar #vanilla #vegan #vegetarian

2 cups julienned carrots 1 cup water 1 Tbsp butter ¼ cup honey ½ tsp ground nutmeg ½ tsp salt

Place water and carrots in a pan and bring to a boil. Cover and cook for 3-4 minutes. Drain water. Add butter, honey, and nutmeg to carrots and simmer, uncovered, for another 3 minutes. Can be served warm or cool.

#butter #carrot #glutenfree #honey #nutmeg #salt #side #vegetarian

1 double pie crust 4 cups apple, chopped into bite-sized pieces 1 cup dried apricot, minced ¼ cup butter, minced 1/3 cup sugar 2 Tbsp arrowroot powder ¼ tsp ground nutmeg ¼ tsp ground cardamom 1/8 tsp saffron 1 tsp vanilla extract

Preheat oven to 400° F. Stir together all filling ingredients. Place in a prepared, uncooked pie crust and cover with a top crust. Bake for 30-40 minutes, until crust is golden brown.

#apple #apricot #arrowroot #butter #cardamom #dessert #nutmeg #pie #saffron #sugar #vanilla #vegetarian