Category Archives: nutmeg

Taste Test Tuesday: Harry and David Pumpkin Spice Pancake Mix

Happy Tuesday and thanks for stopping by the kitchen today. We hope your week is starting off great. Last week we talked about Pumpkin bread and butter. This week it’s more pumpkin for you. Another visit to our local Harry and David store landed us some Pumpkin Spice Pancake Mix.



These pancakes were pretty good. You could take the all spice, nutmeg and the ginger in them. All you have to do is add water. We know some people have questions about how flavored pancake mixes really taste, well we can assure you that this one really tastes like Pumpkin Spice.

The bag says it makes 18 pancakes, but as you can see we made our pancakes pretty big. So instead 18 we made 8 large ones. Next time we’ll try for regular size pancakes and we are thinking of adding walnuts or pecans to the batter, and cream cheese butter on top.

To finish off breakfast we added some fluffy cheese eggs to the plate. You can’t go wrong with these fluffy pancakes, and they even taste good if you have to reheat them.

Kids love them too. That’s my pumpkin (my nephew, Antonio) enjoying his Harry and David Pumpkin Spiced pancakes.

Check your local Harry and David stores for this pancake mix. Unfortunately it is not located on their website just yet. It’s $6.95 for a 13oz. bag or 2 for $12.


Foodie Friday: Easter Brunch

It’s Easter weekend, you are preparing for a day of reflection with family and friends. Easter Egg Hunts, baskets to fill, and new clothes for Easter Sunday. How about a change in plans, we know there is always a big Easter dinner, but how about an Easter brunch. It can be held on Saturday or Sunday- your choice. Below are some tasty options for creating your menu.

Pecan Crusted French Toast

Ingredients

  • 3 tablespoons butter
  • 3 large eggs, warmed to room temperature
  • 1 cup warm milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 8 slices challah bread or other dense bread, sliced about 3/4-inch thick
  • 3/4 cup Georgia pecan halves, finely chopped
  • Maple syrup
  • Directions

    1. In a large skillet, melt 1 tablespoon butter over moderate heat.
    2. Beat eggs, milk, vanilla, cinnamon, nutmeg and salt until well blended.
    3. Sprinkle a heaping tablespoon of pecans onto a small plate.
    4. Dip one slice of bread in egg mixture to coat both sides, then press one side into pecans on plate. Repeat with another slice of bread.
    5. Cook slices, pecan side down, about 5 minutes or until lightly browned. Turn and brown other side.
    6. Transfer to platter, cover and keep warm in a low oven; repeat dipping and cooking remaining slices, adding more butter as necessary to the skillet.
    7. Serve with maple syrup.

    Citrus Coconut Salad with Maple Syrup

    maple citrus salad with coconut

    Ingredients

  • 2 large pink grapefruits, peeled and  sliced
  • 2 large navel oranges, peeled and sliced
  • 2 blood oranges, peeled and sliced
  • 1 lime, peeled and sliced
  • 1 1/2 tablespoon(s) pure maple syrup
  • 6 tablespoon(s) fresh coconut shavings
  • 2 tablespoon(s) fresh tarragon, for garnish
  • Directions

    1. Slice in between membranes of grapefruits and 1 navel orange to release segments into a sieve; transfer segments to a large platter.
    2. Squeeze any remaining juice from citrus membranes into sieve. Set aside bowl with juice.
    3. Slice remaining navel orange, blood oranges, and lime crosswise into 1/4-inch-thick rounds and layer atop grapefruit and orange segments on platter.
    4. In a small bowl, combine 1/2 cup reserved juice with maple syrup.
    5. Pour syrup mixture over citrus. (Citrus can be stored, covered, in a refrigerator for up to 1 day.)
    6. Sprinkle coconut over citrus and gently toss. Garnish with tarragon before serving.

    Note: Don’t have a sieve, then just use a small bowl

    Home Fries

    Ingredients

    • 4 red potatoes
    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 1 green bell pepper, seeded and chopped
    • 2 tablespoons olive oil
    • 1 teaspoon salt
    • 3/4 teaspoon paprika
    • 1/4 teaspoon ground black pepper
    • 1/4 cup chopped fresh parsley

    Directions

    1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes.
    2. Drain, cool cut into 1/2 inch cubes.
    3. In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add onion and green pepper.
    4. Cook, stirring often, until soft; about 5 minutes. Transfer to a plate and set aside.
    5. Pour remaining 2 tablespoons of oil into the skillet and turn heat to medium-high. Add potato cubes, salt, paprika and black pepper.
    6. Cook, stirring occasionally, until potatoes are browned; about 10 minutes. Stir in the onions, green peppers and parsley and cook for another minute. Serve hot.
    Shrimp & Veggie Omelet

    Ingredients

    • 1 onion, diced
    • 1 clove garlic, crushed
    • 1/2 cup sliced fresh mushrooms
    • 1/4 cup diced green bell pepper
    • 12 medium shrimp – peeled and deveined
    • 5 eggs
    • 1/2 cup milk
    • 1 teaspoon Old Bay Seasoning
    • 1 tablespoon olive oil
    • 4 ounces shredded Cheddar cheese
    • 1 tomato, sliced

    Directions

    1. In a medium nonstick saucepan over medium heat, cook and stir the onion, garlic, mushrooms and pepper until tender, about 5 minutes.
    2.  Mix in shrimp, and cook until opaque. Remove from heat, and set aside.
    3. In a medium bowl, beat together eggs and milk. Mix in Old Bay Seasoning.
    4. Heat the olive oil in a skillet over medium heat.
    5. Pour in egg mixture, and cook 5 minutes, or until firm. Top with Cheddar cheese, tomato and the onion and shrimp mixture. Fold eggs over filling, and serve warm.
    Blueberry Lemon Parfaits

    Ingredients

    • 2 cups fresh or thawed frozen blueberries
    • 2 (8 ounce) cartons non-fat lemon yogurt
    • 10 gingersnaps, crumbled

    Directions

    1. In each of four parfait glasses or tall wineglasses, put 1/2 cup blueberries, followed by 1/2 cup yogurt.
    2. Then crumbled gingersnaps.
    We hope you enjoy today’s menu. Need a recipe or have a question about a recipe don’t hesitate to contact us.
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    Day 15: ‘Eggnog Cookies’

    Eggnog, who doesn’t love eggnog? (Well I’ve never had it, actually can’t drink it) But hey, I wanted to jump in on the festivities so in order for me to have the eggnog I have to bake with it!! Today’s recipe is an Eggnog Cookie with Nutmeg on top. Enjoy!!

    Eggnog Cookies
    Ingredients
    2 1/4 cups flour
    1 teaspoon baking powder
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg
    1 1/4 cups white sugar
    3/4 cup butter, softened
    1/2 cup eggnog
    1 teaspoon vanilla
    2 large egg yolks 
    Directions
    1. Preheat oven to 300 degrees.
    2. In a bowl, combine all the dry ingredients together.
    3.  In a large bowl, cream together the sugar and butter until it resembles a grainy paste. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth.
    4. Add the flour mixture and beat at low speed until blended. Do not over mix. 
    5. Drop by teaspoons onto ungreased baking sheet, 1 inch apart. Sprinkle lightly with additional nutmeg.  
    6.   Bake for 23-25 minutes or until bottoms turn light brown.
    7. Transfer from pans immediately to cool.