929 allspice recipes

Pumpkin delight is a no-bake layered dessert: a graham cracker base under a fluffy spiced pumpkin filling of cream cheese, vanilla pudding, and whipped topping. A lighter, make-ahead alternative to pumpkin pie.

Jamaican jerk chicken rubbed with a fiery homemade paste of toasted allspice, scallions, garlic, and warm spice, then grilled low and slow over indirect heat. Serve with Pickapeppa sauce for the real deal.

Marinated rabbit braised in red wine and chicken broth with allspice, thyme, and bay leaves, finished with sauteed mushrooms, pickled onions, and stuffed olives.

This is the hot and exotic spice mixture that give Eritrean and Ethiopian cooking its characteristic flavor.

Homemade mincemeat with raisins, currants, apples, almonds, candied peel, and brandy. No suet needed. Ground twice, baked, and aged for rich, spiced holiday filling.

Green tomato mincemeat made from scratch with suet, apples, raisins, citron, and warm spices. A traditional preserve for holiday pies, sealed with a splash of brandy.

Classic hermit cookies with dates, golden raisins, walnuts, brown sugar, and warm spices, topped with a simple milk glaze. A chewy, old-fashioned spiced drop cookie.

Apple praline cheesecake layers spiced sauteed apples into a cream cheese filling, then bakes under a buttery brown sugar pecan praline crust. Fall dessert showstopper.

Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles fromNew Orleans that calls itself the Andouille Capital of the World.

Slow-simmered kumquat chutney with rhubarb, fresh ginger, raisins, and warm spices. A complex sweet-tart preserve that cans beautifully for gifting.

Applesauce Walnut Cake with Butter Frosting recipe

Moist whole wheat pumpkin bread baked in a bread machine with apple juice for natural sweetness and fiber—reduced fat, full flavor. Perfect fall treat!

German-style honey spice bars with cinnamon, allspice, cloves, ground almonds, and lemon zest, finished with a rum-almond glaze. These keep for weeks in a sealed container, making them ideal holiday baking.

Rich West Indian Christmas cake soaked in rum and sherry with dried fruits, warm spices, and browning for deep color. Start the fruit a month ahead for a dense, boozy holiday cake worth the wait.

Introduce your family a new type of dessert with this scrumptious cake made with prunes and armagnac.

Bakery-sized oatmeal cookies loaded with chopped dates, walnuts, coconut, and sesame seeds, spiced with cinnamon, allspice, and almond extract. Crisp edges, chewy centers.