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Feature Recipe For The Week 9/10/16 Click Here To Down Load Or Print Recipe One of the first true signs of the autumn season approaching is the appearance of apple cider at the local markets. This pound cake uses this ever-popular cider for a delicious and 'fall-tasting' treat. It is a very moist cake, made with plenty of spices that go so well with apples (True Cinnamon, Nutmeg, Allspice and Clove Powder), and the streusel uses the Apple Pie Spice that is just perfect for the topping. Enjoy the wonderful autumn flavors in this yummy cake - it's so good you will want to make it again and again during this delightful season. Ingredients (for the cake): 2 cups granulated sugar 1 1/2 cups butter (room temperature) 6 eggs 3 cups flour 1/2 tsp salt 1/2 tsp baking powder 1 tsp True Cinnamon 1 tsp Allspice 1 tsp Nutmeg 1/2 tsp Clove Powder 1 cup apple cider 1 tsp vanilla extract Directions (for the cake): Preheat oven to 325 degrees. Prepare a large loaf pan or 4 mini loaf pans by spraying them well with cooking spray. Cream together the butter and sugar until light and fluffy. Add the eggs - one at a time, beating after each egg. In another bowl, mix together the flour, salt, and spices. Add this dry ingredient mixture to the butter/egg mixture and alternating with the apple cider. Add the vanilla extract and mix well. Make the topping and sprinkle the topping over the cake batter in the pan(s). Bake the cake until a knife inserted into the middle comes out clean (about 1.5 hours for a large loaf pan and 50 minutes for the mini loaf pans). Let cake(s) cool on a rack before slicing. Ingredients and Directions (for the topping) 3/4 cup flour 1/2 cup chopped pecans 1/4 cup butter, melted 2 Tblspns brown sugar 1 tsp Apple Pie Spice 1/8 tsp salt Mix together all of the above ingredients until pieces to crumble are formed. Sprinkle the crumbles on top of the cake batter in the pans just before placing the pans into the oven. #Recipes #UsingHerbs #TrueCinnamon #ClovePowder #Nutmeg #Allspice #APPLECIDERPOUNDCAKEWITHASTREUSELTOPPING

CLICK TO DOWNLOAD OR PRINT RECIPE Jambalaya is a Cajun rice dish that is usually made with shrimp, chicken and sausage. Here, the recipe for this traditional Louisiana dish is made a little spicy and full of Cajun flavors. The spices used- Cajun, Smoked Paprika, Bay Leaf, Thyme and Oregano- provide the perfect combination for this delicious dish. Serve it hot topped with green onions, and extra hot sauce, if desired. It makes a great meal, and it will quickly become a family favorite! CAJUN BLEND, Smoked Paprika, Bay Leaf, Thyme (dried herb), Oregano (dried herb) Ingredients: 1 lb. boneless, skinless, chicken thighs, cut into bite-sized pieces 1 lb. andouille sausage, sliced into thin rounds 1 lb. large shrimp (uncooked), peeled & deveined 1 1/2 cups (uncooked) long grain white rice 3 cups chicken stock 4 Tblspns olive oil (divided) 1 medium green pepper, diced 1 medium red pepper, diced 1 medium onion, diced 2 celery stalks, diced 2 Tblspns minced garlic 14 ounce can tomato puree 14 ounce can whole tomatoes (crush tomatoes in hands before adding) 1 Tblspn worcestershire sauce 1 Tblspn hot sauce 1 Bay Leaf 2 Tblspns Cajun Blend 2 tsp Smoked Paprika 1 tsp each- Thyme and Oregano Salt & Pepper to taste Sliced green onions (for garnish) Directions: In a large, deep fry pan, saute the chicken and sausage in 2 Tblspns of oil until the chicken is no longer pink and the sausage is lightly brown. Remove them from the pan and set aside. Add the remaining 2 Tblspns of oil to the pan and stir-fry the peppers, celery, onion and garlic until the onion is soft. Turn the heat to low and add the rice, chicken stock, tomato puree, tomatoes, Worcestershire sauce, hot sauce, Bay Leaf, and spices to the pan. Let this come to a simmer and then cover the pan and cook on low heat for about 40 minutes, or until the rice is fully cooked. Taste the rice and add salt and pepper, to taste. Remove the pan cover and then add the shrimp and continue to cook on low until all of the shrimp are pink. Remove the Bay Leaf and add the cooked chicken and sausage to the pan. Stir to combine and serve immediately with the sliced green onions, for garnish. #CajunBlend #JAMBALAYA #SmokedPaprika #BayLeaf #Thyme #oregano

CLICK TO PRINT OR DOWNLOAD RECIPE These ribs are slow cooked for tender, juicy, 'fall off the bone' results. The rub and the sauce have just the right combination of spices for a delicious, spiced Chinese flavor. It's an easy recipe for ribs that are finger-licking perfect! (Herbs And Spices Used) FENNEL SEED POWDER, Coriander Seed Powder, Chili Blend, Garlic Granules, Ginger Root Powder, Chinese Five Spice Powder, Chili Flakes Ingredients: 2 Full Racks of St. Louis Cut (Pork) Spare Ribs FOR THE RUB: 2 Tblspns of Each: Coriander Seed Powder; Chili Blend; & Dark Brown Sugar 1 tsp of Each: Garlic Granules; Ginger Root Powder; Chili Flakes; Salt 2 tsp Chinese Five Spice Powder 1 Tblspn Fennel Seed Powder FOR THE SAUCE: 1 tsp Chinese Five Spice Powder 1 tsp Ginger Root Powder 1 tsp Sesame Oil 1 Tblspn Rice Vinegar 1/4 cup Cooking Sherry 1/4 cup Hoisin Sauce 1/2 cup Honey 1/2 cup Ketchup 2 Tblspns Soy Sauce Directions: Preheat oven to 300 degrees. Blend together the ingredients for the rub. Cover both sides of the ribs with the rub. Refrigerate the rubbed ribs for about 4 hours. Place the ribs in a roasting pan with a wire rack, meaty side up. Pour about a cup of water in the bottom of the pan and cover the pan with foil. Slowly cook the ribs for about 3 hours, rotating the pan about every 45 minutes. In the last hour of cooking time, make the sauce by combining the sauce ingredients in a bowl or jar. Remove the foil cover from the ribs and generously brush (both sides) of the ribs with the sauce (reserve about 1/2 cup of the sauce). Continue cooking the sauced ribs for the last hour (without the foil cover). At the end of cooking time, test the meat, and, if needed, continue cooking for 15 minute intervals until done and tender. Pour the reserved sauce over the cooked ribs and serve immediately. #RIBSWITHCHINESESTYLESPICEDRUBSAUCE #Fennelseed #Corianderseed #chilipowder #GarlicGranules #GingerRootPowder #ChineseFiveSpiceSweetPotatoWedges #ChiliFlakes

CLICK HERE TO DOWNLOAD OR PRINT RECIPE This is a creamy-custard rice pudding, deliciously flavored with Vanilla Beans and a hint of True Cinnamon and Nutmeg. Serve it warm by itself, or with whipped cream, ice cream, or fruit (such as berries, peaches, or baked apples). It also great chilled and just as creamy. What a delightful treat! VANILLA BEAN (Seeds), True Cinnamon, Nutmeg Powder Ingredients: 2 eggs 1/3 cup granulated (white) sugar 1 1/2 cup milk 1/2 cup heavy whipping cream 1 1/2 cup cooked long grain white rice (cooled) 1 vanilla bean seeds (slice a vanilla bean down the middle and scrape out the black seeds- the seeds resemble a paste) 1/2 tsp True Cinnamon 1/2 tsp Nutmeg Powder Directions: Preheat oven to 350 degrees. Spray with cooking spray a 9x9 baking pan. Beat the eggs and sugar together until creamy and a light yellow color. Slowly add the milk and cream to the egg mixture. Then add the Vanilla seeds, True Cinnamon, Nutmeg and rice and gently stir to combine. Pour this mixture into the prepared baking pan. Set this baking pan into a larger pan with about 2 inches of water surrounding the smaller baking pan. Place the baking pans into the preheated oven. Bake for 1 hour or until the pudding is set (top may jiggle a little). Let cool slightly and serve warm topped with a sprinkle of True Cinnamon.

Click Here To Download Or Print Recipe Here is a simple and delicious way to use fresh pears. This is a moist bread with spices that go just right with the mild pear taste. Ginger and Pumpkin Pie Spice are added to the bread to provide a slightly sweet and wonderful flavor. This bread is very addictive - my family has a hard time taking just one slice and the bread loaves are devoured in no time. Serve it warm (it is really nice topped with butter or margarine) or room temperature - either way it is just a perfect and great-tasting bread. Ingredients: 3 1/2 cups Flour 1 tsp Baking Powder 1 tsp Salt 1/2 tsp Baking Soda 2 tsp Pumpkin Pie Spice blend 1 tsp Ginger (ground) 2 cups Sugar 1/2 cup Vegetable Oil 1/2 cup Butter (melted and cooled) 2 tsp Vanilla Extract 4 Eggs 2 tsp Lemon Juice 2-3 cups Fresh Pears (peeled, cored, and coarsely chopped) 1/2 cup chopped Walnuts Directions: Preheat oven to 350 degrees. Grease two 8.5 x 4.5 x 2.5 inch loaf pans, or 4 mini loaf pans. In a large mixing bowl, combine the flour, baking powder, salt, Ginger, Pumpkin Pie Spice, and baking soda. Set this mixture aside. Sprinkle the lemon juice over the chopped pears and set them aside. In another large bowl, mix together with an electric mixer, the sugar, butter, Oil, and vanilla. Mix until well blended. Add the eggs, one at a time and then beat the mixture until it thickens slightly and becomes a light yellow color. Add the dry ingredients into this mixture and stir until just moistened. Fold in the pears (with the juice) and the chopped walnuts. Spoon the batter into the prepared pans and bake until a knife inserted into the middle of the loaf comes out clean (about an hour for the larger loaf pans). Remove from the oven and transfer to a wire rack to cool completely. #Recipes #UsingHerbs #CeylonCinnamon #SpicedPearWalnutBread #PumpkinPieSpice #GingerRootPowder

CLICK HERE TO DOWNLOAD OR PRINT RECIPE This is a quick and simple summer meal that is light, healthy and delicious. Summer Savory & Thyme provide the perfect herbal flavors for this dish. These herbs are combined with lemon, chicken and spiralized squash for refreshing stir-fry with loads of flavor. Serve it with a salad and crusty rolls for a memorable summertime treat. SUMMER SAVORY, Thyme Ingredients: 4 - 5 cups of spiralized fresh squash (e.g. zucchini, summer, or Italian) 2 Tblspns olive oil 2 large garlic cloves, minced 2 tsp Summer Savory 1 tsp (ground) Thyme Zest from 1 lemon 2 Tblspns lemon juice Salt & pepper to taste 2 cups cooked and cubed chicken breast 2 Tblspns grated Parmesan cheese Olive oil for drizzle Directions: In a large fry pan over medium heat, fry the garlic in the oil for about a minute. Add the squash to the pan and stir fry it for about 2-3 minutes, until it is covered with the oil. Lower the heat to medium low and add the chicken, herbs, lemon zest and lemon juice. Gently stir fry this mixture until all ingredients are well distributed and squash is cooked to desired doneness. Add the salt and pepper to taste. Remove the pan from the heat. Transfer the squash to a serving dish and sprinkle with the grated Parmesan cheese. Serve immediately with a little olive oil drizzle over each serving.

CLICK TO DOWNLOAD OR PRINT RECIPE Favorite summer fruits - peaches and plums- make the tart and sweet filling for these wonderful bars. The fruit and the crumble topping are spiced with Ginger and True Cinnamon for a delicious and slightly tangy flavor. Just one bite and you can taste the sweet summer freshness. They are just yummy served cool or warm with a scoop of ice cream. Ingredients: FOR THE FILLING: 2 medium peaches, peeled and diced 2 small black plums, diced 1 tsp Ginger Root Powder 1 tsp True Cinnamon 1 Tblspn cornstarch 2 Tblspns lemon juice 2 Tblspns (white) sugar THE CRUMBLE & CRUST: 1/2 cup light brown sugar 1/4 cup (white) sugar 1 1/2 cups flour 1/2 tsp baking powder 10 Tblspns butter (cold) 1 large egg yolk 1 Tblspn cold water Pinch of salt 1/2 tsp Ginger Root Powder 1 1/2 Tblspn Crystallized Ginger Directions: Spray (with cooking spray) a 9x9 inch baking pan. Preheat oven to 350 degrees. MAKE THE FILLING: Mix toget her the filling ingredients. Set aside. MAKE THE CRUST & CRUMBLE: Whisk together the flour, sugars, Ginger Root Powder, salt, and baking powder. Cut in the butter (with a fork or pastry blender). Add the egg and water. Stir until mixture is small crumbles. Take 1/2 of the mixture and press it into the bottom of the prepared pan to make the crust. Pour the prepared filling over the crust. Add the Crystallized Ginger to the remaining 1/2 of the crust/crumble mixture and then sprinkle it over the filling. Bake in the preheated oven for about 40 minutes or until the top is golden brown. Let cool completely in the pan before cutting into bars \ #GingeredPeachPlumBars #crystallizedginger #GingerRootPowder #TrueCinnamon

CLICK HERE TO DOWNLOAD OR PRINT RECIPE This is a lower carb recipe as it uses no bread or fillers, just fresh eggplants stuffed with Italian Sausage, vegetables and cheese and seasoned with our Garlic Salt and Mediterranean Blend (with just a hint of Fennel). It is a delicious blend of flavors and a delightful way to enjoy this wonderful summer vegetable. What a treat! MEDITERRANEAN BLEND, Garlic Salt Ingredients: 2 Small Eggplants Olive Oil 1 Small Roma Tomato, chopped 1/4 cup chopped Yellow or Orange Pepper 1/4 cup chopped Onion 1/2 lb Mild Italian Sausage, cooked, drained, and crumbled 1/4 cup Grated Parmesan Cheese 1/2 cup Shredded Italian Five Cheese Blend 2 tsp Garlic Salt 1 Tblspn Mediterranean Blend Directions: Preheat oven to 350 degrees. Slice the eggplants in half, lengthwise and score the surface of each half with 2-3 x marks. Salt and pepper each half and sprinkle them with olive oil. Place the halves, flat side down on a baking sheet and bake them in the preheated oven for 30-40 minutes or until the flesh is tender, and the insides are soft and can be scooped out of the shell. Scoop the cooked eggplant (should be mushy) out of the shells and set aside about 1/2 cup of the cooked eggplant. Saute the onions and peppers in a little olive oil until just tender. Add the cooked eggplant, chopped tomato, spices, sausage, parmesan cheese and stir until combined. Stuff each eggplant shell with the sausage mixture. Drizzle the top of each stuffed shell with a small amount of olive oil and bake them on a baking sheet (350 degree oven) for about 15 minutes. Remove the stuffed eggplants from the oven and sprinkle the tops with the shredded Italian cheese blend. Return them to the oven and bake for an additional 5 minutes or until the cheese is melted.

CLICK HERE TO DOWNLOAD OR PRINT RECIPE Lemon, Lavender and Poppy Seeds are blended together to make this delightful quick bread. It's an easy recipe for a moist bread that's full of delicious lemon flavor, complemented by Lavender and Poppy Seeds. It's perfect served with your favorite cup of tea or as a snack. Absolutely yummy! LAVENDER, Poppy Seeds Ingredients: For The Bread: 1 1/2 cups flour 3/4 cup granulated (white) sugar 1 /2 tsp baking soda 1 tsp baking powder 1/2 tsp salt 1 Tblspn Lavender 1 Tblspn Poppy Seeds 6 ounce cup lemon yogurt 1 egg 1/3 cup canola oil 1/2 tsp lemon extract 1 Tblspn lemon juice 1 Tblspn lemon zest Ingredients & Directions For The Glaze: Blend together the following until the consistency of a thick syrup: 1/4 cup powdered sugar 2 Tblspns lemon juice 1 tsp lemon extract Directions For The Bread: Preheat oven to 350 degrees. Spray with cooking spray, 3 mini bread loaf pans. Blend together the flour, sugar, baking powder, baking soda, salt, Lavender, and Poppy Seeds. In a separate bowl combine the egg, yogurt, oil, extract, lemon juice, and lemon zest. Add the flour mixture to the yogurt mixture and blend until combined. Pour the batter into the prepared loaf pans. Bake in the preheated oven for 25 minutes or until a knife inserted into the center of the loaves, comes out clean. Cool the baked loaves on a rack and then drizzle the glaze over the cooled bread. #GLAZEDLEMONBREADWITHLAVENDER #Lavender #PoppySeeds

CLICK HERE TO DOWNLOAD OR PRINT RECIPES POPPY SEED CHICKEN CASSEROLE This is a quick and easy dinner casserole that is a favorite for family meals or as a covered dish for social gatherings. Poppy Seeds give the casserole a delicate crunch and the Poultry Rub Blend is a perfect spice for the shredded chicken. This one is a great crowd pleaser! Enjoy! POPPY SEEDS, Poultry Rub, Paprika Ingredients: 4 Large Chicken Breasts (skinless & boneless), cooked and shredded; 2 cans Condensed Cream of Chicken Soup (10.5 ounce size can) - Note: I use the 98% reduced fat kind; 1 cup sour cream (I use the light sour cream); 1 1/2 cups crushed butter crackers (e.g. Ritz)?; 1/4 cup melted butter; 1 Tblspn Poppy Seeds; 1 1/2 tsp Poultry Rub Blend; 1/2 tsp salt; 1/4 tsp Paprika Directions: Preheat oven to 350 degrees. Spray with cooking spray a 9 inch baking pan. Mix together: Shredded chicken, Soup, sour cream, 1/2 Tblspn of Poppy Seeds, and salt. Pour this mixture into the prepared baking pan. Mix the crushed crackers, melted butter and 1/2 Tblspn of Poppy Seeds. Sprinkle some his mixture over the top of the chicken in the baking pan. Top the cracker topping with the Paprika. Bake in the Preheated oven for 30 minutes or until the topping is golden and bubbling.

CLICK TO PRINT OR DOWNLOAD This is an easy to prepare family favorite dish for special dinners. It is a delicious side dish with ham, poultry or even brunch meals. Our Gingerbread Spice Blend is a perfect compliment to the carrots. It's a perfectly yummy way to enjoy fresh carrots! Featured Gingerbread Spice Ingredients: 1 pound fresh carrots 1/2 cup butter, softened 2 eggs 3 Tblspns All Purpose flour 1 tsp baking powder 1 tsp lemon extract 1/2 tsp salt 1 1/2 tsp Gingerbread Spice Blend 3/4 cup granulated sugar (white) Directions: Preheat oven to 350 degrees. Spray with cooking spray a medium-sized deep baking dish. Cook the carrots until very tender in salted boiling water. Let the carrots cool and then mash them until they are smooth and the consistency of smooth mashed potatoes. Add the butter and eggs and combine. Add the flour, baking powder, the extract, salt and spice. Blend until smooth. Fold in the sugar and then pour the mixture into the prepared baking dish. Bake for 45 minutes - an hour, or until set and a knife inserted into the middle, comes out clean. Serve warm.

CLICK HERE TO PRINT OR DOWNLOAD A beautiful moist cake, flavored with oranges, True Cinnamon, our Bakers Cake Spice, and a hint of Grand Marnier. Excellent flavors combined to make a simply elegant dessert. Enjoy! Ingredients: Cake: 1 cup Olive Oil 3 medium eggs 3 tsp Orange Zest 2 tsp Orange Extract 1/2 tsp True Cinnamon 1 tsp Bakers Cake Spice 1 tsp salt 1 1/2 tsp Baking Powder 1/4 cup Orange Juice 1/4 cup Grand Marnier liqueur 1 cup whole milk 1 1/4 cup granulated (white) sugar 2 cups All Purpose Flour Orange-Glazed Topping: 1 Fresh Orange (cut in 1/8" slices) 1 cup granulated (white) sugar 2/3 cup water 2 Tblspns Lemon Juice Directions: For the Cake: Preheat oven to 325 degrees. Spray and line the bottom (with parchment paper) of a 7 or 9 " spring form pan (the height of this pan is needed as cake is slightly tall). Whisk together the eggs and oil. Add milk, orange zest, extract, juice, Grand Marnier, and continue to whisk. Add the sugar and mix to combine. In a separate bowl, mix together the flour, salt, spices and baking powder and fold this mixture into the liquid batter (batter should be a bit thin). Pour the combined batter into the prepared pan and bake for 1 - 1.5 hours or until knife inserted in the middle of the cake comes out clean. For The Topping: Cook the sugar, water and lemon juice over medium low heat in a fry pan until It comes to a low boil. Add the orange slices and continue cooking, turning the slices frequently. Cook for 15 minutes or until it is a syrup consistency and oranges are slightly clear. Assemble: Arrange the cooked orange slices over the top of the slightly cooled cake. Pour the syrup over the cake and oranges. Used In This Recipe: BAKERSCAKESPICE, TrueCinnamon