Best Mixed Spice Recipes

MIXED SPICE - TRADITIONAL OLD FASHIONED ENGLISH PUDDING SPICE

Steps:

• Grind the allspice, cinnamon and cloves to a fine powder and then mix well with the ground nutmeg and ginger.
• Add the finely ground cardamom and corainder seeds, if using, and mix well again.
• Use at once or store in an airtight jar in a cool dry place, and away from light.
• Makes an unusual and attractive gift, especially at Christmas - add a recipe tag and tie a ribbon around the top of the jar with pretty seasonal paper or material.

JUICY & DELICIOUS MIXED SPICE BURGERS

Steps:

• In a large bowl, combine the first 9 ingredients. Add beef; mix lightly but thoroughly. Shape into six 4x2-in. oblong patties., Grill patties, covered, over medium heat or broil 4 in. from heat, 4-6 minutes on each side or until a thermometer reads 160°. If desired, place on lettuce leaves and serve with sauce.

DIY ENGLISH MIXED SPICE

Steps:

• 1. In a blender, coffee grinder or spice grinder add your allspice, cinnamon stick and cloves. Grind to a fine powder. Put this powder in a small bowl.
• 2. Add to the powder in the bowl, your nutmeg and ginger and mix this up well.
• 3. Now you can add your cardamom and coriander again mixing this up well. Store in an airtight container. It will last up to 6 months.

YORKSHIRE TEA LOAF WITH MIXED SPICE, CHERRIES AND RAISINS

Steps:

• Weigh out the currants and raisins and place into a large bowl. Pour on the hot tea, cover the bowl with plastic wrap and leave to steep for 12 hours or overnight.
• The next day, the fruit will be very plump and juicy looking. Some tea will still remain in the bowl which is fine.
• Grease a 2 lb. loaf tin and preheat the oven to 150°C / 300°F.
• Cut the cherries into halves or thirds, depending on size, and add to the soaked raisins along with the sugar and spice. Stir until mostly dissolved.
• Add the eggs and mix well until evenly combined.
• Scatter the flour over the surface of the mixture. Using a wooden spoon, start at the centre of the bowl and beat the flour into the mixture, working your way out towards the edge until everything is well incorporated.
• Pour the batter into the prepared tin and bake for 1 hour and 30 to 40 minutes until golden brown on top and a skewer inserted in the middle comes out relatively clean (it may still be sticky if you hit a raisin).
• Allow to cool for 15-20 minutes in the tin before turning out onto a wire rack to cool completely.

MIXED PICKLING SPICE

Steps:

• Wrap cinnamon sticks and ginger root in clean cloth.
• Pound with mallet or hammer until finely crumbled; discard stringy parts of ginger. Add to remaining ingredients and stir well.
• Store in airtight jars.
• Use for pickling tongue, cucumbers, etc.

MIXED SPICE

Steps:

• Grind or pound together the whole spices, then add the 2 ground spices.
• You could grind them finer in a coffee bean or spice grinder, or in a blender.
• It does not have to be finely ground!
• Store in an airtight bottle.
• This mixture is often used sparingly in puddings, cakes, cookies, and in milk-based or custard-based desserts.
• It adds a delicious flavour to meats.

MIXED SPICE

Steps:

• Read the ingredient add and mix

SCOTTISH MIXED SPICE

Steps:

• Mix all ingredients together and store in an air-tight container.

SUGAR 'N' SPICE MIXED NUTS

Steps:

• In a bowl, combine the egg white and butter. Add the peanuts, walnuts, cashews, almonds, pecans and sunflower kernels. In a large bowl, combine the sugar, cornstarch, cinnamon, allspice, nutmeg and salt. Add nut mixture and toss to coat. , Transfer to a greased shallow 2-1/2-qt. baking dish. Bake at 275° for 45 minutes or until toasted and crisp, stirring every 15 minutes. Cool on a wire rack. Store in an airtight container.

BRITISH MIXED SPICE

Steps:

• 1. Mix all ingredients well together and store in airtight container.
• 2. Feel free to adjust proportions to your liking. Other spices sometimes included are cardamom, caraway, and black or cayenne pepper. Can be used in breads, desserts, fruit dishes, and (as medieval people would have used it) in meats and other savory dishes. Start with extra small amounts until you know how your pallet reacts to it (see my recipe for Medieval Leeks and Mushrooms: instead of adding the spices listed there, use this mixture).
• 3. You can, of course, start with whole spices and grind them in a mortar and pestle or electric spice grinder (aka coffee grinder set apart for grinding only spices - nothing nastier than spices that taste of coffee! [although spice residue ~can~ make for yummy coffee...]). I would start with a 2" piece of cinnamon bark to see how it compares to the 2 teaspoons ground needed for this recipe. Adjust as necessary; some sticks are fatter than others. Whole nutmeg, of course, is best grated by hand (hold the knuckle cheese, please!), but well worth the effort at any time. Whole mace may be difficult to find, despite the fact they are from the same plant. If you want to go the extra mile, ginger is a fibrous root and would require drying before being ground. Only use fresh (un-dried) ginger if you aren't planning to store the mixture (or just leave it out of storage and add fresh to each dish as needed. Just remember to add it!).
• 4. Keeps over a year if stored cool*, dry, and dark (despite what some food snobs may say). Spices, after all, are used to preserve food. You can easily use it up to 2 years with a little degradation, but after that, some of the flavors may begin to go off and not meld properly, become bitter, or just plain fade (nutmeg and coriander are likely to fade first). Just don't leave it sitting on the counter with the lid off longer than a minute or so (yes, that little time, especially if you live in a humid climate). Moisture and air = fast track to stale dry goods. FYI, one plastic zipper bag is NOT sufficient for long term storage. If that's all you have, double bag it, being sure to press out all the air. *Not frozen or refrigerated! For some reason, cold temperatures (as opposed to cool) can unpleasantly alter flavors (learned that the hard way with coffee).

MIXED SPICE( A SWEET SPICE MIXTURE)

Steps:

• I used my vita mix to grind all the spices together.
• Or.
• Place all the spices into a grinder or food processor till powdery.

GARAM MASALA (HOT MIXED SPICE)

Steps:

• This spice is used in many indian receipes to add flavor.
• It can also be used as garnish for salad, yogurt, meat etc.
• The proportion of the ingredients can be changed to suit one's personal taste.
• Place all dry ingredients in a blender and blend into a fine powder.
• The spice powder can be stored in any airtight container.

MIXED SPICE

Steps:

• Mix together well and store in an airtight container for up to 1 year.

SUGAR SPICE AND EVERYTHING NICE MIXED NUTS

Steps:

• Preheat oven to 325 degrees.
• Line a baking sheet with foil and set aside. In a large bowl whisk one egg until foamy. Stir in the nuts until well coated (any combination of nuts will work). Stir in sugar and Paula Deen spices and rosemary; toss with nuts until coated. Pour nut mixture out onto the foil lined baking sheet, making sure to spread out in an even layer. Bake, stirring often, until golden-about 20-25 minutes . Allow to cool completely before storing in an airtight container.

MIXED SPICE BLEND

Steps:

• Mix all ingredients together.
• Store in airtight glass jar.

MIXED SPICE( A SWEET SPICE MIXTURE)

Steps:

• I used my vita mix to grind all the spices together.
• Or.
• Place all the spices into a grinder or food processor till powdery.