Cinnamon Nutmeg Whipped Cream Recipes

Steps:

• For the crust: Combine the water and vinegar in a liquid measuring cup and stick it in the fridge (or even the freezer) to get really cold. In a large bowl or food processor, combine the flour, sugar and salt. Add the butter and either use your hands to toss it with the flour and pinch the butter into flat sheets or pulse in the food processor, incorporating the butter so that about three-quarters of the mixture is mealy. (It's ok if there are still some slightly larger bits of butter.) Drizzle in the cold water and vinegar and mix with your hands or continue to pulse in the food processor just until the mixture comes together to form a dough. If it seems dry or is having a hard time coming together, add a bit more water, a few drops at a time, until it comes together. Turn it out onto a clean surface, divide the dough in two and pat into discs. One disc will be used for the pie; save the other disc for another use. Refrigerate for 30 minutes.
• Adjust a rack to the lower third of the oven (with a pizza stone if you have one) and preheat the oven to 425 degrees F. On a floured surface, roll out one of the discs to a circle just larger than 12 to 13 inches.
• Press the dough into a 9 1/2-inch pie plate, trim any excess off, leaving a 1/2-inch overhang, fold the edges under so they sit flush with the plate and crimp them with your fingers. Dock the pie crust using a fork. Freeze for 15 minutes. Place a piece of parchment paper over the crust and fill with dried beans or pie weights and bake, about 15 minutes. Remove the parchment and then bake until pale, 3 to 5 minutes. Reduce the temperature to 375 degrees F.
• For the filling: Combine the pumpkin, brown sugar, granulated sugar, maple syrup and salt in a heavy-bottomed pot and bring to a simmer over medium-high heat. Reduce the heat to medium and simmer, stirring until glossy to caramelize the sugars, 10 to 15 minutes. Reduce the heat to medium-low and whisk in the cream and milk. Place the eggs in a heat safe bowl. Once the milk mixture is steamy, temper the eggs by adding a few ladles of the mixture, one at a time, to the eggs while whisking vigorously, then add them to the pumpkin mixture, whisking to combine until very smooth. Stir in the cinnamon, nutmeg and vanilla. Pour the mixture into the pie crust and bake until the edges are set but the center is still a little jiggly, 30 to 40 minutes. The internal temperature should be 175 degrees F. Let cool completely. Serve with fresh whipped cream and extra cinnamon.

Steps:

• Whisk together the pancake mix, white sugar, cinnamon, the 1/3 teaspoon nutmeg, and ginger; set aside. Beat together the eggs, milk, pumpkin, and vegetable oil. Combine the two mixtures, stirring just until all ingredients are moistened.
• Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Bubbles will start to form in the pancakes. Cook until the edges of the pancakes start to look dry, and a bubble popped near the edge holds its shape. Flip the pancakes over, and continue cooking until the other side is golden brown. Repeat with remaining batter, adding more oil to the griddle if necessary. Stack the pancakes on a plate and keep warm until serving. For larger batches, keep pancakes warm in a single layer on a cooling rack positioned over a baking sheet in a 300 degrees F oven (150 degrees C).
• Place whipping cream in a small, deep, chilled bowl. Add the 2 tablespoons sugar, vanilla, and nutmeg; beat using a mixer with chilled beaters on medium-high speed until soft peaks form.

Steps:

• Add heavy cream and sugar in a large bowl and whip high speed till fluffy.
• If it's too runny, keep whipping.
• When done, fold in cinnamon and nutmeg Store in refrigerator Nutmeg can be ommited Also, instead of cinnamon and nutmeg, you can add 1/4 teaspoon Allspice.
• Serve well chilled on pumpkin or apple pie.
• This can be refrigerated overnight.

Steps:

• Add heavy cream and sugar in a large bowl and whip high speed till fluffy.
• If it's too runny, keep whipping.
• When done, fold in cinnamon and nutmeg Store in refrigerator Nutmeg can be omitted. Also, instead of cinnamon and nutmeg, you can add 1/4 teaspoon Allspice.
• Serve well chilled on pumpkin or apple pie.
• This can be refrigerated overnight.

Steps:

• Preheat oven to 375°F. and have ready a rolling pin.
• In a saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring occasionally until sugar is dissolved. Remove pan from heat and stir in flour, cinnamon, nutmeg, and a pinch salt until smooth.
• Drop 6 rounded 1/2-teaspoons batter about 3 inches apart onto an ungreased baking sheet. Bake cookies in middle of oven 6 minutes, or until golden.
• Remove 1 cookie from baking sheet with a thin metal spatula and immediately drape over a rolling pin to create a curved shape. Cool cookie completely on rolling pin and transfer to an airtight container. Make more cookies with remaining batter and form into tuiles in same manner. (If cookies become too brittle to drape over rolling pin, return baking sheet to oven a few seconds to allow cookies to soften.) Tuiles keep 5 days in an airtight container at cool room temperature.

Steps:

• Add first four ingredients to a blender (you'll likely need to blend in two batches) and blend until smooth and frothy.
• Divide among glasses and top off each one with ginger beer.
• To make cinnamon whipped cream: Whip heavy cream until soft peaks form. Add cinnamon and nutmeg and whip until combined.
• Top each glass with whipped cream and gold sprinkles.

Steps:

• For crepes: Combine ngredients in blender or food processor and blend 1 minute. Refrigerate 1 hour. Using crepe pan, coat lightly with butter or oil and turn crepes once, cook till edges just brown. Finish the rest of the crepes, and set aside.
• For filling: Combine cream cheese, vanilla and sugar and blend till creamy. Assemble: Down center of each crepe, spread 2 T cheese mixture. Wash and cut fruit into thin slices. Place fruit slices on cheese. Dot with butter and sprinkle with brown sugar. Fold and place in 9x13" oblong baking dish, seam side down. Finish all. Bake @ 325 for 10-15 minutes till heated through.Arrange on serving plates. For whipped topping: Combine sugar and cream and beat on high till soft peaks form. Serve over warm crepes.
• Any Fresh fruit in season is wonderful. The rest of the recipe is done the same.

Steps:

• Cinnamon Crunch: Preheat the oven to 350°F Combine the flour, oats, muscovado sugar, and cinnamon in a food processor, and process a few times to combine. Add the butter and pulse until combined. Pat the mixture evenly into a 4-inch square on a parchment-lined baking sheet. Bake until golden brown and crisp, about 15 minutes. Remove and let cool. Transfer to a cutting board and chop into small pieces. Keep the oven on.
• Crust: Combine the graham cracker crumbs, butter, and cinnamon in a bowl and mix until combined. Press evenly onto the bottom and sides of a 10-inch pie plate. Brush with the beaten egg. Bake until light golden brown and firm, about 12 minutes. Remove from the oven and let cool on a wire rack. Reduce the oven temperature to 300°F.
• To make the filling, whisk the eggs, egg yolks, both sugars, and the molasses together in a medium bowl. Mix in the pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt. Whisk in the heavy cream, milk, and vanilla seeds or extract. Strain the mixture through a coarse strainer into a bowl. Whisk in the butter.
• Place the pie plate on a baking sheet, pour the pumpkin mixture into the shell, and sprinkle additional cinnamon over the top. Bake until the filling is set around edges but the center still jiggles slightly when shaken, 45 to 60 minutes. Transfer to a wire rack and cool to room temperature, about 2 hours.
• Bourbon-Maple Whipped Cream: Combine the cream, vanilla seeds, maple syrup, and bourbon, to taste, in a large chilled bowl, and whip until soft peaks form.
• To serve: Cut the pie into slices and top each with a large dollop of whipped cream and some of the cinnamon crunch.