Nutmeg

A few interesting facts about nutmeg:

• Nutmeg is the seed of a genus of evergreen trees that grow in south east Asia called Nutmeg Myristica.
• Nutmeg is one of the oldest spices; it has been cultivated for over 1,000 years.
  Grenada is known as 'The Nutmeg Isle' because of the amount of nutmeg that is cultivated each year.
• Nutmeg is not just a spice, the essential oil is also used in cosmetics and pharmaceuticals.
• Nutmeg has been used externally as an oil to treat rheumatism and tooth aches.
• It was a highly valued spice in medieval Europe and during the Renaissance it was thought to ward off the plague.
• The trade of nutmeg has had an important influence on wars and treaties through out history.
• Connecticut is called "The Nutmeg State" because some unscrupulous Connecticut traders would whittle "nutmeg" out of wood in order to dupe buyers.
• In England, a few hundred years ago, nutmeg was so valuable that selling just a few nuts would provide financial independence.
• The first nutmeg harvest takes place 7-9 years after the tree is planted, it takes 20 years for a tree to reach full maturity.

Old-Fashioned Spice Bars

Fall is the perfect time of year to warm up your home with the fragrant scents of nutmeg and pure ground spices. This recipe will quickly become one of your favorite autumn desserts.

Ingredients

1 cup/250 mL raisins

1 cup/250 mL hot water

1/2 cup/125 mL Watkins Original Grapeseed Oil

1 cup/250 mL sugar

1 egg

1-3/4 cup/425 mL flour

1 tsp/5 mL baking soda

1 tsp/5 mL Watkins Cinnamon

1/2 tsp/2.5 mL Watkins Nutmeg

1/2 tsp/2.5 mL Watkins Allspice

1/2 tsp/2.5 mL Watkins Cloves (Ground)

1/4 tsp/1.2 mL salt

1/2 cup/125 mL chopped walnuts or other nuts of your choice

Icing

3 cups/750 mL powdered sugar

1/2 cup/125 mL vegetable shortening

1 tsp/5 mL Watkins Original Double-Strength Vanilla

Milk as needed for texture

Cooking Directions

Preheat oven to 350°F/180°C. Combine raisins and hot water in medium saucepan. Bring to a boil; remove from heat, add oil and set aside to rehydrate raisins. Place sugar and egg in mixing bowl; combine until smooth. Sift flour, soda, spices and salt together; add to sugar and egg mixture. Stir in water/oil/raisin mixture; add nuts. Pour batter into a jelly roll pan and bake for 15 to 20 minutes. Meanwhile, combine icing ingredients: mix powdered sugar and shortening. Add vanilla and a teaspoon of milk at a time while beating. Frost bars while still warm (not hot).