Baking Spice Blend Mix Recipes

BAKING SPICE BLEND MIX

Baking Spice Blend Mix image

This is a wonderful mix that is quick to mix up and will keep up to 6 months when stored in a container with a tight-fitting lid. Use this mix to add zip to cake batters, quick bread, whipped cream, pancakes, muffins, etc. If the recipe calls for various spices, just add up the amounts and sub this spice blend. Yet another great recipe from More Make-A-Mix-Cookery

Provided by PaulaG

Categories High Fiber

Time 10m

Yield 6 tablespoons

Number Of Ingredients 6

Ingredients

2 tablespoons ground cinnamon
1 tablespoon ground nutmeg
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground allspice
1 tablespoon ground ginger
1 tablespoon dried orange zest

Steps:

In a small bowl, combine all ingredients with a wire whisk until thoroughly blended.
Pour mixture into a 1/2 cup container with tight-fitting lid, label and date.

Nutrition Facts : Calories 18.8, Fat 0.7, SaturatedFat 0.4, Sodium 2.8, Carbohydrate 3.9, Fiber 2, Sugar 0.4, Protein 0.3

BAKING SPICE - COPYCAT PAMPERED CHEF CINNAMON PLUS MIX

Baking Spice - Copycat Pampered Chef Cinnamon Plus Mix image

We don't use plain cinnamon in our house since we have found this. We love it and think you will also.

Provided by dayla

Categories High Fiber

Time 10m

Yield 1 batch

Number Of Ingredients 6

Ingredients

6 tablespoons ground cinnamon
1 tablespoon ground allspice
1 tablespoon dried orange peel
2 teaspoons ground nutmeg
1 teaspoon ground cloves
1/2 teaspoon ground ginger

Steps:

In a medium bowl, combine all ingredients.
Store in an air tight container.
Use this mix in recipes that call for the ingredients above.
I substitute this for all of my cinnamon needs.
If a recipe calls for the spices add up all of the measurments and just put in the same amount of this blend.
It tastes great used in cinnamon and sugar for toast and in cinnamon rolls.

SWEET BAKING SPICE

Sweet Baking Spice image

This fragrant baking blend splits the difference between pumpkin pie spice and apple pie spice, adding a bit of white pepper for some gentle heat, and cardamom for its deep, bright perfume. You can use a teaspoon or two in pies (apple, pumpkin and beyond), fruit and nut cakes and tortes, and all manner of cookies (especially shortbread). Or knead some into sweet breads like challah and brioche. Smaller amounts are wonderful sprinkled onto hot chocolate and rice pudding, and the blend will add depth to homemade ice cream when steeped in the custard before freezing.

Provided by Melissa Clark

Categories condiments

Time 15m

Yield 1/4 cup

Number Of Ingredients 5

Ingredients

2 (2-inch/5-gram) cinnamon sticks, broken into pieces
1 tablespoon/8 grams green cardamom pods
1 whole nutmeg (2 grams)
3/4 teaspoon/1 gram whole allspice berries
1/2 teaspoon/3 grams white peppercorns

Steps:

Place a small skillet over medium heat. Add the spices and toast, stirring, until fragrant, 2 to 4 minutes. Pour into a small bowl and set aside to cool.
Using a spice grinder, clean coffee grinder, or mortar and pestle, grind the cooled spices until fine. If you like, you can strain the mix through a fine-mesh strainer to remove any coarse bits, but this is optional. Store in an airtight container in a cool, dark place for up to 1 year.

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