Nutmegsyrup Recipes

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NUTMEG SYRUP



Nutmeg Syrup image

Warm nutmeg syrup tastes great drizzled over frozen vanilla yogurt, pancakes or waffles. The longer you heat the sugar-water mixture, the more the liquid evaporates - and the thicker, more concentrated the syrup. There is a point of no return, however, when you end up with hard, brittle, pseudo-candy, so don't walk away from the stove when preparing this. If you want a really dark-colored syrup, use dark brown sugar; for a golden, maple syrup shade, use light brown sugar. From the "Caribbean Light" cookbook.

Provided by FLKeysJen

Categories     Sauces

Time 35m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 3

2 cups water
1 cup dark brown sugar or 1 cup light brown sugar
3 nutmeg, cut in half

Steps:

  • In a small saucepan over medium-high heat, combine all ingredients.
  • Bring the mixture to a light boil, then reduce the heat just enough to keep it at full simmer.
  • Keep small, gentle bubbles breaking the surface, not a rolling boil.
  • Simmer for 30 minutes, until the syrup is thick enough to coat the back of a spoon.
  • Remove from the heat; the syrup thickens as it cools.
  • When cool, store in the refrigerator in a clean glass jar or bottle with a lid, or a plastic squirt bottle.
  • If you like, you can leave the nutmegs in (they look nice!) and they will add more flavor during storage.

Nutrition Facts : Calories 103.7, Sodium 11.9, Carbohydrate 26.8, Sugar 26.5

NUTMEG SYRUP



Nutmeg Syrup image

A delicious syrup to serve over pancakes or waffles or whatever else you'd like. Recipe is from Simple and Delicious.

Provided by CookingONTheSide

Categories     Breakfast

Time 15m

Yield 2 1/3 cups

Number Of Ingredients 8

1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups cold water
2 tablespoons butter
1 teaspoon vanilla extract
1/4 teaspoon rum extract (optional)

Steps:

  • In large saucepan, combine the sugar, flour, cinnamon, nutmeg and water until smooth.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Remove from the heat; stir in butter, vanilla and rum extract, if desired.

Nutrition Facts : Calories 452.6, Fat 10.1, SaturatedFat 6.4, Cholesterol 26.2, Sodium 74.8, Carbohydrate 91.8, Fiber 0.8, Sugar 86, Protein 0.8

NUTMEG SAUCE



Nutmeg Sauce image

A sweet sauce for serving over pound cake, gingerbread or ice cream.

Provided by Mikekey *

Categories     Other Sauces

Time 10m

Number Of Ingredients 6

1 c brown sugar
2 Tbsp all purpose flour
1 tsp ground nutmeg
2 Tbsp unsalted butter
1 tsp vanilla extract
1 c boiling water

Steps:

  • 1. Combine dry ingredients in a small saucepan. Use a little of the boiling water to mix the ingredients.
  • 2. Stir in the remaining boiling water. Place over medium-high heat and stir until thickened. Add the butter and vanilla, and mix well.
  • 3. Cool to room temperature.

NUTMEG-MAPLE CREAM PIE



Nutmeg-Maple Cream Pie image

This pie is a delicious twist on a custard standby, and it is exceedingly easy, a humble yet grandly flavored addition to any celebration. Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.

Provided by Melissa Clark

Categories     pies and tarts, dessert

Time 1h45m

Yield 8 servings

Number Of Ingredients 8

3/4 cup maple syrup
2 1/4 cups heavy cream
4 egg yolks
1 whole egg
1/4 teaspoon salt
1 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract
1 pre-baked 9-inch pie crust (see recipe)

Steps:

  • Preheat oven to 300 degrees. In a medium saucepan over medium-high heat, reduce maple syrup by a quarter, 5 to 7 minutes. Stir in cream and bring to a simmer. Remove from heat.
  • In a medium bowl, whisk together egg yolks and egg. Whisking constantly, slowly add cream mixture to eggs. Strain mixture through a fine-mesh sieve into a cup or bowl with pouring spout. Stir in salt, nutmeg and vanilla.
  • Pour filling into crust and transfer to a rimmed baking sheet. Bake until pie is firm to touch but jiggles slightly when moved, about 1 hour. Let cool to room temperature before serving.

Nutrition Facts : @context http, Calories 467, UnsaturatedFat 13 grams, Carbohydrate 37 grams, Fat 34 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 19 grams, Sodium 230 milligrams, Sugar 20 grams, TransFat 0 grams

NUTMEG SAUCE



Nutmeg Sauce image

From a 1930s hand written cookbook from Neligh Ne. She had this written down two times so she used it for something important to her. We use vanilla sauce on pound cake in our family. This sauce is wicked good on my spice cake recipe . It will bump up old coffee cake. Mr. picky was licking the pan. The top part of the recipe was how it was written; at the bottom was how I did it.

Provided by Dienia B.

Categories     Dessert

Time 12m

Yield 1 1/2 cups

Number Of Ingredients 7

1 1/2 tablespoons cornstarch
1/4 cup sugar
1 cup water, boiling
1 tablespoon lemon juice
1 tablespoon butter
1/2 teaspoon nutmeg
1/4 teaspoon salt

Steps:

  • Blend cornstarch and sugar.
  • Add boiling water, stirring constantly until thick.
  • Add lemon juice, butter, nutmeg and salt.
  • Serve warm.
  • My Method:.
  • I just whisked everything, except the butter, together and cooked it.
  • When boiling hot, I whisked in the butter and stirred until thickened.

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