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CLICK HERE TO DOWNLOAD OR PRINT RECIPE This is a delightful dessert made with fresh plums, slightly sweetened and flavored with True Cinnamon, Nutmeg, and a hint of orange zest. It is a sweet and tart pie, bursting with the tangy juiciness of the plums. This pie is perfect served warm with whipped cream or ice cream. What a delicious summer treat! #TRUECINNAMON #NutmegPowder Ingredients: One 9 inch uncooked Pie Crust (ready made or homemade) Filling: 4 cups pitted Fresh Plums (black, red, or combination), sliced 1/3 cup Sugar 2 Tblspns Cornstarch 1/2 tsp True Cinnamon 1/2 tsp Nutmeg Powder Zest from one Orange Crumb Top: 6 Tblspns Butter (cold) 1/3 cup Light Brown Sugar 1/2 tsp True Cinnamon 3/4 cup All Purpose Flour Directions: Preheat oven to 350 degrees. Roll out the pie crust and press it into a 9 inch pie pan. Chill the pan with the crust in the refrigerator for 30 minutes. Place the plums in a mixing bowl and combine with the sugar, cornstarch, spices, and orange zest. Set this mixture aside. Make the crumb top by grating the cold butter and then mixing it with the brown sugar, True Cinnamon, and flour. Mix this mixture until it is crumbly. Pour the plum mixture into the chilled pie shell and cover with the crumb top. Bake in the preheated on for 40 minutes or until the top is light brown. Let the baked pie cool slightly before slicing.

CLICK TO DOWNLOAD OR PRINT RECIPE Here is great (and different) way to use all of those garden-fresh cucumbers. In this recipe, the cucumber helps to make the bread moist, without over-powering the taste. The light cucumber flavor is refreshing and pairs well with the Gingerbread Spice, True Cinnamon, and Clove Powder. It is a delicious spice bread that is wonderful served warm with honey or butter. GINGERBREAD SPICE, True Cinnamon, Clove Powder Ingredients: 2 cups grated cucumbers, seeds removed (about 2 medium sized cucumbers) 3/4 cup oil 3 Eggs 1 1/3 cups white sugar 2/3 cup light brown sugar 1 cup crushed pineapple (drained) 2 tsp vanilla extract 3 cups all purpose flour 1 tsp salt 1 tsp baking soda 1/2 tsp baking powder 1 Tblspn Gingerbread Spice 1 tsp True Cinnamon 1/2 tsp Clove Powder 1/2 cup chopped walnuts Directions: Grate cucumbers and let them drain in a colander for 30 minutes. Pat with a paper towel to remove the excess water, and set aside. Preheat the oven to 350 degrees. Grease (with cooking spray) the bottom and sides of two loaf pans. In a large mixing bowl, beat the eggs until foamy. Add the oil, sugar, and vanilla extract, and mix until combined. Add the cucumber, pineapple, spices, salt, baking soda, and baking powder and mix well. Gradually add the flour and then fold in the walnuts. Mix until fully incorporated. Pour the mixture into the prepared loaf pans. Bake the loaves in the preheated oven for about an hour, or until a knife inserted in the middle of the loaf comes out clean. Place loaves on a rack to cool. to cool.

Click Here To Down Load Or Print Recipe The unique Chinese Five Spice Powder is used to marinate the pork for this colorful and fresh summer salad. The Five Spice powder gives a wonderful flavor to the pork and this, combined with a pinch of cayenne, makes the pork taste perfect with the fresh fruit and vegetables used. Don't forget to add the fresh mint with the other ingredients - it really adds something special to the final taste. This is a delicious salad that is easy to prepare and loaded with lots of great flavors. Ingredients: 1 Tblspn Chinese Five Spice Powder 1 Tblspn packed Light Brown Sugar Pinch of Cayenne Pepper 1 Large Pork Tenderloin (about 1 1/4 pounds) Salt and Pepper 1/2 cup Rice Vinegar 1/4 cup Honey 2 Tblspn Soy Sauce 2 tsp Dijon mustard 2 tsp minced fresh ginger 1/2 cup Tblspns Veg Oil 3 large plums, pitted, and cut into large pieces 4-6 scallions, trimmed and sliced into 1/4 inch slices 1/2 small head of cabbage, chopped (about 5 cups) About 1 cup fresh snow peas, trimmed and chopped 1 cup shredded carrots 1 cup chopped fresh mint 1/2 cup chopped roasted & salted cashews Directions: Combine five spice powder, brown sugar and cayenne in a small bowl. Pound pork with a mallet until it is about 1/2 inch thick. Season the pork with salt and pepper and then rub the five spice mixture over the entire pork. Cover and refrigerate/marinate the pork for 2 - 4 hours. Make the dressing. Whisk the vinegar, Honey, Soy Sauce, mustard and ginger in a small bowl. Slowly add the oil and whisk until smooth. Refrigerate. Cut the pork into large chunks and stir fry until done in a pan sprayed with oil. Add the plums and scallions and stir fry briefly with the pork (about 2 minutes). Add a little more oil to the pan, if needed. Combine the Cabbage, snow peas, carrots, mint, and cashews in a salad bowl. Add the pork, plum, and scallion combination to the salad bowl and toss until combined. Pour the dressing over the salad and serve. THIS RECIPE USES THE FOLLOWING HAM TOWNE SPICERY PRODUCTS: #Recipes #UsingHerbs #Chinese5Spice #Cayennepepper #ChineseFiveSpicePorkandPlumSalad

CLICK HERE TO DOWNLOAD OR PRINT RECIPE This is a remake of a salad recipe we shared during our first year at the Smithfield Farmer's Market. Even though we changed a few ingredients, it's still one of our favorite salads. The Italian Blend and Thyme go perfectly with the mini raviolis, pepperoni, and cheese, and the Chili Flakes add just the right amount of extra spice. It's delicious as a side dish or a by itself as a summertime meal. ITALIAN BLEND, Thyme, Chili Flakes Ingredients: 1 pound bag Mini Raviolis (we use Trader Joe's Italian Mini Raviolis) 8 ounces cubed (dime-size cubes) Monterrey Jack Cheese 8 ounces cubed Pepperoni 1 large red pepper, chopped 1/4 cup minced shallots 1 1/2 Tblspn Italian Blend 1 tsp Thyme (dried herb) 1 tsp Chili Flakes 4 Tblspns Olive Oil 1/2 cup White Wine Vinegar (we use Pinot Grigio) Directions: Cook the Raviolis until tender and allow them to completely cool. Add the cheese, pepperoni, red pepper, Chili Flakes, and shallots to the Raviolis and toss to combine. Mix the olive oil, vinegar, Thyme and Italian Blend and then pour this over the Ravioli mixture. Toss to coat all ingredients. Serve chilled. .. #ITALIANHERBPASTASALAD #ItalianSeasoning #Thyme #ChiliFlakes

CLICK HERE TO DOWNLOAD OR PRINT RECIPE Peaches, Ginger, sweet spices and a wonderful butter- sugar sauce make this a delicious and unforgettable cake. The Crystallized Ginger gives it a delightful bit of spice that goes so well with the peaches. This is a perfect summer treat, served warm with a scoop of vanilla ice cream. Enjoy! #CrystallizedGinger, #GingerPowder, #Nutmeg, #TrueCinnamon Ingredients: 1 1/2 sticks of butter (3/4 cup of butter) 1 cup light brown sugar 1 large can of sliced canned peaches (or about 2 cups of sliced peaches) 2 Tblspns Crystallized Ginger (cut in small piece - the size of 1/2 of a dime) 2/3 cup peach juice (or apple juice if using fresh peaches) 3 eggs, separated (save the egg whites) 1 cup granulated (white) sugar 1 cup all purpose flour 3 tsp baking powder 1/2 tsp salt 1 tsp vanilla extract 1 Tblspn Brandy (optional) 2 tsp Ginger Powder 1/2 tsp each: Nutmeg and True Cinnamon Directions: Preheat oven to 350 degrees. Melt the butter in a heavy 10 inch iron skillet. Spread the brown sugar evenly over the melted butter. Lay the sliced peaches over the sugar/ butter. Sprinkle the Crystallized Ginger over the peaches. Set this pan aside. In a medium mixing bowl, beat the egg yolks until frothy. Add the granulated sugar and the peach juice and stir to combine. In a separate bowl, mix together the flour, baking powder, salt, and spices. Add the flour mixture to the egg mixture and stir until combined. Stir in the vanilla extract and the brandy. Beat the saved egg white until peaks form. Carefully fold the beaten egg whites into the batter. Pour this batter over the peaches in the set aside pan. Bake the cake in the preheated oven for 30 minutes or until golden. Remove the pan from the oven and (while it is still hot), carefully invert it onto a heat-safe platter with a slight raised edge (to capture the cake sauce from the pan). Serve the finished cake warm with whipped cream or vanilla ice cream.

CLICK HERE TO DOWNLOAD OR PRINT RECIPE This is a different kind of Banana Bread, but wow- what a great tasting combination of flavors! Bananas, pecans, coconut, lime, rum flavor, and spices - all true Jamaican flavors that make for an oh-so yummy bread. Allspice and Nutmeg are the main spices used in this recipe, and they work perfectly to complement the exotic ingredients. Try it and see - the Jamaican twist to this bread is absolutely unforgettable and delicious! Ingredients For the Bread: 2 Tblspns Butter, softened 2 Tblspns Cream Cheese, softened 3/4 cup Sugar (white) 1 egg 2 cups flour 2 tsp Baking Powder 1/2 tsp Baking Soda 2 tsp Allspice 1/2 tsp Nutmeg 1/2 tsp Ceylon Cinnamon 1/8 tsp salt 1 cup mashed Bananas 1/2 cup Coco Lopez, coconut milk 1 1/2 Tblspns Rum Extract 2 tsp Coconut Extract 1 tsp lime zest 2 tsp lime juice 1/4 cup toasted Pecans 1/4 cup flaked Coconut Ingredients/Directions For the Topping: Cook the following over medium heat until the butter and sugar are melted: 1/2 cup Brown Sugar 4 tsp butter 4 tsp lime juice 1 Tblspn Rum Extract 4 Tblspns toasted Pecans 4 Tblspns toasted flaked Coconut Directions For the Bread: In a mixing bowl, beat together the butter and cream cheese until light and fluffy. Add the sugar and the egg and mix to combine. In a separate bowl, combine the flour, baking powder, baking soda, spices and salt. In another bowl mix together the bananas, Coco Lopez, rum and coconut extracts, lime zest, and lime juice. Pour 1/3 of the flour mixture into the butter/sugar mixture and combine. Then add to this mixture, 1/3 of the banana mixture. Repeat adding the flour and banana mixtures to the butter/sugar mixture until all are combined. Fold in the pecans and the coconut. Pour the batter into a greased large metal loaf pan, or 3 greased mini loaf pans. Bake at 350 degrees until a knife inserted into the middle of the loaf comes out clean. Cool the loaf/loaves on a rack and then pour the topping over the loaf/loaves while they are still warm. #JAMAICANBANANABREAD #Allspice #Nutmegpowder #TrueCinnamon

Click Here To Down Load Or Print Recipe Everyday Salad & Veggie Topper; Garlic & Onion Blast This is an updated version of one of our older recipes. It features fresh garden tomatoes and fresh basil, mixed with our Everyday Salad &Veggie Topper. Tomato Bruschetta - how can you go wrong with all of these wonderful summer flavors combined together? Try it as an appetizer or side dish. What a truly delicious and special summer garden treat! Ingredients: Fresh Baguette, sliced on an angle (about 1/4 inch thick), 8 - 10 slices 2 cups chopped fresh tomatoes 1/2 cup red onion, finely chopped 1 -2 fresh garlic cloves 1/2 cup chopped fresh basil 1/4 cup Olive Oil 2 Tblspns Everyday Salad & Veggie Topper 1 Tblspns Balsamic Vinegar 2 tsp Garlic & Onion Blast Directions: Toast each baguette slice. After toasting (while the slices are still warm) rub the surface of each slice with the fresh garlic cloves. In a small bowl, blend the olive oil with the Everyday Salad & Veggie Topper. Set this mixture aside and let it sit for 15 minutes. Combine the tomatoes, onion, basil, vinegar and the set aside olive oil mixture in a bowl. Place about 2 Tblspns of the blended tomato mixture on top of each prepared baguette. Sprinkle the top of each baguette with the Garlic & Onion Blast and serve.

Click Here To Download Or Print Recipe Fresh blackberries are always a special summer treat. This recipe combines blackberries and apples spiced with our Apple Pie Spice. The spiced fruit mixture is folded into a pastry and cooked until golden. It is delicious served warm with a True Cinnamon and vanilla glaze. Don't forget to serve it with a scoop of ice cream! Yum!! #ApplePieSpice #TrueCinnamon Ingredients: Dumplings: 2 pie crusts (you can use readymade refrigerated pie crusts) 6 oz. fresh blackberries 1 cup apples (peeled, and chopped) 2 Tblspns granulated sugar 1 Tblspn cornstarch 1 tsp Apple Pie Spice 1 tsp fresh orange juice 1 tsp vanilla extract 1/2 tsp salt Egg white (for brushing the top of the dumplings) Granulated sugar (for sprinkling on the top of the dumplings) Glaze: 1/2 cup sugar 1 Tblspn cornstarch 3/4 cup water 1/8 cup butter 1 tsp vanilla 1/2 tsp True Cinnamon For The Dumplings: Roll out dough flat. Cut 8 circles (about 6 inch diameter for each circle) from the dough. Set the circles aside. Place the blackberries and apples in a bowl and sprinkle them with the sugar, cornstarch and Apple Pie Spice. Mix together and then add the orange juice, vanilla and salt and stir to combine. Let the fruit sit for 30 minutes. Afterwards, spoon a heaping Tblspn of the fruit in the middle of each circle. Fold the sides of the dough up around the fruit and crimp the top together. Do this for each circle and then place the 8 dumplings in a large (sprayed) pie pan. Chill the prepared dumplings (in the pie pan) in the refrigerator for 35 minutes. Pre heat the oven to 400 degrees. Remove the dumplings from the refrigerator and brush the tops with egg whites and then sprinkle the tops with sugar. Bake them in the preheated oven for 40 minutes or until golden. Remove from the oven and cool slightly. For The Glaze: In a small saucepan, combine the sugar and the cornstarch. Whisk in the water and continue to stir while cooking the mixture over medium heat until the mixture comes to a boil. Continue cooking for 1 minute after it comes to a boil and then remove the pan from the heat. Add the butter, vanilla and the True Cinnamon and stir. Pour 1-2 Tblspns of the warm glaze over each warm dumpling and serve.

CLICK TO DOWNLOAD OR PRINT RECIPE Looking for a lip-smacking, plate- licking way to cook chicken? Look no further - here it is! Jamaican Jerk Chicken is made using a sweet and spicy marinade that is oh-so-good. Making the marinade is the main effort for this recipe, but it does require some planning as the chicken needs to marinate for 24 hours (you can make the chicken after marinating it for less time, but the flavors are not as well distributed). You can roast the chicken in the oven or grill it after marinating - either way the resulting taste is great. The star spice in this recipe is, of course, the Jamaican Jerk Blend. Using this blend you have all of the Jamaican spices already included for an outstanding jerk chicken! Ingredients: 4 garlic cloves, chopped 3/4 tsp nutmeg 1 Tblspn dried Thyme 2 Tblspns Jamaican Jerk Blend 1 1/2 Tblspn salt 1 Tblspn (packed) brown sugar 3 Tblspns Olive Oil 1/4 cup soy sauce 3/4 cup white vinegar 1/2 cup orange juice 1/4 cup lime juice 2 Tblspns chopped jalapenos 1 small chopped onion 3 green onions, chopped 5 lbs chicken (on the bone, with skin on) Directions: Make the marinade by blending all of the above ingredients (excluding the chicken) together. Place the chicken in a zip-lock plastic bag and pour the marinade over the meat. Refrigerate for 24 hours, turning the bag over a few times during the marinating period. When ready to cook , take the bag out of the refrigerator and let the chicken sit at room temperature for about an hour before cooking. Roast the chicken in a large shallow pan @ 400 degrees for about 40 - 45 minutes. If grilling, cook the chicken at moderate heat for about 25 minutes. Serve the chicken with rice with beans or a coconut rice. #Recipes #Nutmeg #JamacanJerk #Seasonings

CLICK HERE TO DOWNLOAD OR PRINT RECIPE Dark chocolate flavors are made even better with the addition of the Garam Masala Blend in this rich and elegant cake. Our True Cinnamon Quill and Ginger Powder deliciously spice the cranberry sauce served with Ganache as a wonderful topping for this moist chocolate cake. It's a truly delightful dessert for any holiday or special occasion. #GARAMMASALA, #TrueCinnamonQuill, #GingerPowder Ingredients: Cake- 2 cups all purpose flour 2 cups sugar 1 tsp baking soda 1 tsp salt 2 1/2 tsp Garam Masala 1/2 cup cocoa 1/2 cup butter 1/2 cup vegetable oil 1 cup water 2 eggs 1/2 cup buttermilk 2 tsp vanilla extract 1 cup dark chocolate chips 1/2 cup fresh cranberries, chopped Directions: Cake-Preheat oven to 350 degrees. Oil and flour the insides of a standard size bundt pan. Mix together the flour, sugar, baking soda, salt, and spice. Set aside. In a saucepan, melt the butter over medium heat and then whisk in the oil, cocoa and water. Continue to whisk this mixture until it just comes to a boil. Remove from heat and pour the hot mixture into the flour mixture and stir to combine. Add the vanilla, buttermilk and eggs and blend until fully incorporated. Fold in the chocolate chips and cranberries. Pour the batter in the prepared pan and bake in the preheated oven for 45 minutes or until a knife inserted into the center comes out clean. Let the cake cool on a rack and turn it onto a serving plate after cooled. Serve topped with Ganache and Cranberry Sauce (below). Ingredients & Directions For Cranberry Sauce: 2 cups fresh cranberries; Zest and Juice from one orange; 2 Tblspns water; 1/4 cup sugar; 1 True Cinnamon Quill; 1/2 tsp Ginger Powder. Cook all of the sauce ingredients in a saucepan over medium heat until thickened. Remove from heat and remove the Quill. Ingredients & Directions For Ganache: 1/2 cup heavy cream; 1 cup dark chocolate chips; 2 Tblspns butter. Cook all of the Ganache ingredients in a saucepan over low heat until melted, stirring frequently.

Click Here To Print Or Download Recipe This Beef Curry is a slightly thick and slightly spicy- sweet stew that's a popular dish in Japan. It is easy to prepare and it has an incredible flavor- it is even loved by kids! This version of the dish uses stew beef, sweet and white potatoes, carrots and apple, flavored with our Curry Blend and Garam Masala. The sweet and savory combination is so yummy - it's easy to see why it a Japanese favorite! CURRY BLEND, Garam Masala, Bay Leaf Ingredients: 1 lb Stew Beef (fat trimmed), salted 1 Medium White Potato (e.g., Russett), peeled and cut into 1 inch chunks 1 Medium Sweet Potato peeled and cut into 1 inch chunks 1 Large Onion, chopped 1 Large Carrot, peeled and diagonally sliced 1 Medium Apple, peeled and minced 1 Tblspn Minced Fresh Ginger 1 Tblspn Minced Garlic 2 tsp Garam Masala 2 1/2 Tblspns Curry Blend 2 Bay Leaves 4 Tblspns All Purpose Flour 2 Tblspns Olive Oil 2 Tblspns Tomato Paste 1 Tblspn Ketchup 1 Tblspn Worcestershire Sauce 2 Tblspns Soy Sauce 1 cup Red Wine 4 cups Beef Stock 2 Tblspns Sugar Salt/Pepper, to taste Directions: In a large pot, brown the beef in 1 Tblspn of the oil. Remove the browned beef and set it aside. Without draining the pot, add the additional 1 Tblspn of oil and the onions to the pot. Over medium heat, saute the onions until they are lightly golden. Add the apples, ginger and garlic and saute the mixture for 2 minutes. Add the flour and stir to combine, then add the carrots, potatoes, Curry Blend, and Garam Masala. Add the tomato paste, ketchup, and wine and bring to a low boil. Add the soy sauce, Worcestershire sauce, sugar, Bay Leaves, and Beef stock. Stir and bring the mixture to a boil again. Add the browned beef, lower the heat until the mixture simmers. Cover the pot and cook for 30 minutes. Remove the lid from the pot and cook over low heat for another 30 minutes or until the mixture has slightly reduced. Remove the Bay Leaves, season to taste with salt and pepper, and serve immediately with rice.

CLICK BELOW TO DOWN LOAD OR PRINT RECIPE For this wonderfully delicious cake, the tartness of lemon is mixed with the subtle sweet floral flavor of Cardamom. This is a large, moist and full-bodied cake that contains no baking powder or baking soda. Try it with fresh seasonal fruit for a special dessert that is sure to please. Ingredients For The Cake: 4 large Eggs 2 large Egg Yolks 3 cups Sugar 4 cups All Purpose Flour (sifted) 1 tsp Salt 1 cup milk 3 sticks Unsalted Butter (softened) 1/4 cup Shortening (e.g., 'Crisco') 1/2 tsp Vanilla Extract 2 tsp Lemon Extract 3 tsp Cardamom Seed Powder Zest from One Large Lemon 4 Tblspns Lemon Juice Ingredients & Directions For The Glaze: Whisk together the following until consistency for pouring. 1 cup (sifted) Powdered Sugar 2 Tblspns Lemon Juice Direction For The Cake: Preheat oven to 325 degrees. Grease & line (with parchment paper) a large tube pan. Cream the butter and the shortening until smooth and light. Gradually add the sugar. Add the eggs and yolks, one at a time, beating well after each egg. Add the lemon juice and lemon zest and mix to combine. Fold in the flour, Cardamom and salt, alternating with the milk. Add the extracts and mix well. Pour the batter into the prepared tube pan. Bake in the preheated oven for 1 hour and 50 minutes or until a knife inserted into the center of the cake comes out clean. Let the cake cool on a rack for 30 minutes. Pour the glaze over the cake and then let it cool completely before slicing.