A Cinnamon Selection
Submitted by brianjwood on October 08, 2002 at 10:25 am

DESCRIPTION
A Cinnamon Selection

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
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Title: "Land Of Nod" Cinnamon Buns
Categories: Pickell,Breads,Quick,Desserts
Yield: 1 Servings

20 Dough Rolls,Frozen
1 c Brown Sugar
1/4 c Vanilla Pudding,Instant
1 T Cinnamon (up to 2 Tbsp)
3/4 c Raisins,Plumped
1/4 c Butter,Melted (up to 1/2 C)

Before you put the cat out and turn off the lights, grease a 10"
bundt pan and add the frozen rolls. Mix the brown sugar, dry pudding
powder and cinnamon. Sprinkle over the rolls. Sprinkle the plumped
raisins ontop. Pour the melted butter or margarine over all. Cover
with a clean, damp cloth. (Leave out at room temperature). Turn out
the lights and say Good Night. In the morning preheat the oven to
350F and bake for 25 minutes. Let sit for 5 minutes and then turn out
on a serving plate. Now Enjoy!

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Title: 1989 3rd Place: Cinnamon Toffee Bars
Categories: Cookies,Holiday
Yield: 48 Servings

1 c Unsalted butter,softened
1 c brown sugar,Packed
1 Egg
1 t Vanilla
2 T cinnamon,Ground
1/2 t Salt
2 c All-purpose flour
1 Egg white,beaten
----- STREUSEL =======================
6 T Butter,cold
3/4 c All-purpose flour
3/4 c Sugar
Colored sugar,For Garnish

Preparation time: 15 minutes Baking time: 20 to 25 minutes

1. Heat oven to 375 degrees. Grease 15- by 10-inch jelly-roll pan.
Cream butter, sugar, egg and vanilla in mixing bowl. Stir in cinnamon
and salt. Add flour, a little at a time. Blend well. Press into pan
to 1/4 inch thickness with wax paper.

2. Brush beaten egg white over dough. Combine streusel ingredients
in food processor. Process until butter is evenly blended. Sprinkle
streusel over dough. Bake 20 minutes. Cool on wire rack 15 minutes.
Cut into 2- by 1 1/2 -inch bars while still warm.
Note: The test kitchen found that a mixture of ground spices such as
cinnamon, allspice, ginger, cardamom and cloves also works nicely in
place of the cinnamon, and for the holiday season, a sprinkling of
colored sugar before baking brightens up these cookies.
This recipe from Mary Pat Knopp of Chicago placed third in the 1989
cookie contest. from the Chicago Tribune second annual Food Guide
Holiday Cookie Contest December 14, 1989

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Title: 1989 Honorable Mention: Jelly Christmas Eyes
Categories: Cookies,Holiday
Yield: 18 Servings

1/2 c Margarine
1/3 c Sugar
1 Egg
Juice of 1 lemon
1/4 t lemon rind,Grated
1 1/3 c All-purpose flour
1/2 c almonds (or walnuts),Ground
Raspberry (or strawbery
-jelly)
Sugar

Preparation time: 20 minutes Chilling time: 30 minutes Baking time:
10 to 12 minutes per batch

1. Cream margarine and sugar in mixing bowl. Add egg, lemon juice and
lemon rind. Mix until smooth. Add flour and nuts. Wrap in plastic
wrap and flatten. Refrigerate dough 30 minutes.

2. Heat oven to 350 degrees. Roll out dough on lightly floured
surface to 1/8-inch thickness. Use a round 2-inch cookie cutter to
cut out circles from dough. Cut out an inner circle with a smaller
round cookie cutter from half of the circles to make a "cookie ring."

3. Bake circles and rings until light golden, 10 to 12 minutes.
Transfer to wire rack to cool. Spread a small amount of jelly on each
whole circle. Press a cookie ring on top of it. Shake the cookies one
at a time in a bowl of sugar to coat well. Store in a covered dish.
Note: Confectioners' sugar can be used to coat the cookies in place
of granulated.

Honorable mention went to Mary Vodisek of Chicago for this recipe
featuring two sugar cookies sandwiched together with jelly. from the
Chicago Tribune second annual Food Guide Holiday Cookie Contest
December 14, 1989

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Title: 90 Minute Cinnamon Buns
Categories: Breads,Snack,Desserts,Muffins
Yield: 12 Servings

3 1/4 c All-purpose flour,divided
1 T Yeast,quick-rise
1/4 c Sugar
1/2 t Salt
3/4 c Milk
1/4 c Water
1/4 c Butter (or margarine)
1 Egg
1 c Brown sugar,firmly packed
1 T Cinnamon
1/3 c Butter (or margarine)
-softend
1/2 c Raisins,optional

Set aside 1 cup flour. Mix remaining flour, yeast, sugar and salt in
a
large bowl. Heat milk, water and 1/4 cup butter to 105-115 F. Stir
liquids into flour mix, stir to blend completely. Add the egg. Add
enough of the reserved flour to make a soft dough that does not stick
to the bowl. Turn out onto a floured surface and knead 5 times. Cover
dough and let rest 10 minutes.

Mix brown sugar, cinnamon and butter together (amounts can be
increased up to 1 1/2 times given for extra sticky buns). Gently roll
dough into a 12"x9" rectangle. Spread with cinnamon mixture and
sprinkle with raisins if desired.

Roll up from long side and pinch to seal the seam. Cut into 12 equal
slices with a sharp knife. Place cut side up in greased muffin tins.
Place muffin pan on a baking sheet on top of a large shallow pan half
filled with boiling water. Cover dough and let rise for 20 minutes.

Bake at 375 F. for 20 minutes or until browned. Remove from muffin
tins immediately to cool. Serve warm!

Typed by Bob 8-{) Recipe from a neighbor.

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Title: Amy Scherber's Big Beautiful Cinnamon Raisin
Categories: Bread,Tvfn
Yield: 1 Servings

1 1/2 t Cinnamon
3 T Sugar
1 1/2 c (7.5 ounces) dark raisins
2 T Unbleached all purpose flour
1 Big Beautiful White Pan
Loaf Dough (1 batch
See Recipe)

Equipment: One 9 by 5 inch loaf pan, oiled or buttered

Mix one batch of the White Pan Loaf dough according to instructions
given in recipe.

Place the just mixed dough in a clean bowl lightly dusted with flour.
Cover the bowl with a towel and allow the dough to rise at room
temperature (75 degrees to 77 degrees F) for 2 to 2 1/2 hours, until
it doubles in volume. (An indentation made by poking your finger deep
into the dough should not spring back.)

While the dough is rising, place the raisins in a bowl or a plastic
container and fill with warm water to come just below the top of the
raisins. (If you use too much water, you will rinse away the natural
sweetness of the raisins.)

Place the dough on a very lightly floured surface. Gently deflate the
dough and pat it into a rectangle that is about 3/4 of an inch thick,
and about 6 inches by 12 inches in size. The short sides should be
the top and bottom edges.

Mix the cinnamon and sugar together, and sprinkle it evenly over the
dough.

Drain the raisins and toss them with the remaining 2 tablespoons
flour. Spread the raisins evenly over the dough and gently press them
into it.

Starting at a short side, roll the dough into a log. Roll the dough
tightly, keeping the skin of the dough slightly taut, and tucking in
any raisins that fall out, but don't stretch the dough so tight that
the skin tears. Seal the seam of the log gently but tightly using the
heel of your hand against the surface of the table, or pinch it shut
with your fingers.

Place the loaf in an oiled or buttered 9 by 5 inch loaf pan, and
cover with oiled plastic wrap. Let the dough rise at room temperature
for 1 1/2 to 2 1/2 hours, or until the loaf has risen almost 1 inch
above the sides of the pans.

Meanwhile, preheat the oven to 450 degrees F.

Place the loaf pan on the center oven rack. Using a plant sprayer,
mist the loaf 8 to 10 times, then quickly shut the oven door. Spray
the bread again after 2 minutes.

Bake for 15 minutes, then reduce the oven temperature to 375 degrees
F and bake for 20 to 30 minutes longer, until the crust is deep brown
and the loaf sounds hollow when tapped on the bottom. The crust may
color quickly because of the cinnamon and raisins in the dough; watch
carefully and cover the top of the loaf loosely with foil if it is
browning too fast. Let cool in the pan for 5 minutes, then remove the
bread from the pan and place the loaf on a rack to cool. Let cool
completely before slicing, or the bread will fall apart. This bread
keeps well for at least 2 days.

Yield: One plump 9x5 inch loaf Amy Scherber
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

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Title: Apple Berry Salsa With Cinnamon Chips
Categories: Salsas
Yield: 8 Servings

Chips
2 10-inch flour tortillas
Water
1 T Sugar
1 t Cinnamon
Salsa
2 md Granny Smith apples --
Peel/core/chop
1 c Strawberries -- hulled &
Sliced
1 Kiwi -- peeled and,Chopped
1 sm Orange
2 T Brown sugar
2 T Apple jelly

Preheat oven to 475. Lightly brush one side of tortillas with water.
Combine cinnamon and sugar, sprinkle over tortillas. Cut each
tortilla into 8 wedges. Place wedges on a stone or cookie sheet. Bake
5 - 7 minutes or until golden brown. Remove to cooling rack. While
tortillas are baking, zest orange (about 2 tbsp.) and juice orange
(about 1/4 cup). Combine prepared fruit, orange zest, orange juice,
brown sugar and apple jelly. Serve fruit salsa with cinnamon chips.
Yield - 8 servings Approx. 74 calories and less than 1 gram of fat
per serving

Recipe By : Guccie

From: Ladies Home Journal- August 1991

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Title: Apple Cake With Cinnamon
Categories: Cakes
Yield: 24 Servings

4 c apples,Diced
2 c Sugar
1/2 c Vegetable oil
2 Eggs
2 t Vanilla
1 c Pecans,chopped
2 c All-purpose flour
2 t Soda
2 t Cinnamon
1 t Salt

toss apples and sugar. Add oil. mix and add nuts. Add eggs and
vanilla. In a seperate bowl, sift together flour, soda, cinnamon and
salt and pour into other ingredients. Pour into a 9 x 13 baking pan.
Bake 350 degrees for 1 hour. Cool and frost.

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Title: Apple Cinnamon Bread
Categories: Abm,Breads
Yield: 1 Servings

----- SMALL ==========================
1/2 c ,water
2 1/2 T Apple juice concentrate
1/4 c Applesauce
1/2 t Cinnamon
2 t Sugar,brown
1/4 t ,salt
1 c Flour,whole wheat
1 1/2 T Vital gluten,optional
1 c Flour,bread
1 t Yeast
----- MEDIUM =========================
3/4 c ,water
3 3/4 T Apple juice cocentrate
1/3 c Applesauce
3/4 t Cinnamon
1 T Sugar,brown
1/3 t ,salt
1 1/2 c Flour,whole wheat
2 T Vital gluten,optional
1 1/2 c Flour,bread
1 1/2 t Yeast
----- LARGE ==========================
1 c ,water
5 T Apple juice concentrate
1/2 c Applesauce
1 t Cinnamon
1 1/3 T Sugar,brown
1/2 t ,salt
2 c Flour,whole wheat
3 T Vital gluten
2 c Flour,bread
2 t Yeast

Pats comments.... "This bread is really good. It can be used on the
timer. On my Panasonic I use the regular cycle, but with the light
crust due to all the juices in it. Makes a beautiful high rising loaf
with a warm cinnamon color. Definitely use the vital gluten as it
rises much better. I use frozen apple juice concentrate. You could
also add raisins or chopped apples, either fresh or dried, or even
nuts might be nice. Fits McD beautifully, don't you think?!"

From Donna German's Book III Posted by Pat Ballard MGFN03A on Prodigy
MM by J.Duckett1 (Kat)

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Title: Apple Cinnamon Cake
Categories: Cakes,Fruits
Yield: 1 Servings

-Apple Mixture
5 Apples,cut and diced. (Red
-Delicious Style)
5 T Sugar.
2 t Cinnamon.
-CAKE MIXTURE
2 c Sugar.
3 c Flour.
3 t Baking powder.
1 c Oil.
2 t Vanilla.
1/2 c Orange juice.
5 Eggs

Mix sugar and cinnamon,add apples until completely coated.

mix ingredients for cake. Beat for 2&1/2 min. on medium speed.

INSTRUCTIONS: Pre-heat oven to 350^, mix all ingredients together
except apple mixture. Pour a layer of the batter into a greased and
floured "BUNDT" pan and some of the apple mixture, continue this
until all is in the pan with the final layer being batter. ***
Bake for 1:15 min., let cool at least 15min, remove from pan and let
cool at least 1/2 hr. before cutting. From the files of Al Rice,
North Pole Alaska. Feb 1994

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Title: Apple Cinnamon Coffee Cake
Categories: Digest,Nov.
Yield: 12 Servings

----- APPLE FILLING AND TOPPING ======
2 T Cinnamon
5 T Sugar
5 To 6 cups apples (I,Sliced
Used Granny Smiths)
----- FOR THE CAKE ===================
2 c Sugar
1 c Oil (I used applesauce)
4 t Vanilla
1/2 c Orange juice
1 pn Salt
4 Eggs (or equivalent)
Lightly,Beaten
3 c Unbleached all-purpose
Flour
1 T Baking powder
1 t Nutmeg

Preheat oven to 350 degrees. Grease a 12-cup tube or bundt pan with
Pam.

Combine cinnamon and sugar and set aside 1 tablespoon. Toss prepared
apples with remainder and set aside.

For the cake, whisk together sugar, applesauce, vanilla, oj, salt, and
eggs. Combine flour, baking powder, and nutmeg and fold into sugar
mixture.

Spoon a little more than one third of the batter into prepared pan.
Cover with half of apple mixture, then spoon in remaining batter and
apple slices. Sprinkle top lightly with the reserved cinnamon-sugar.

Bake in preheated oven for 1 hour or until done. Loosen sides with a
butter knife, then invert cake onto a plate for serving.

(Unsure of the nutrition breakdown, since I deleted the oil. I think
it's about 1.5 g/fat for 1/12th of cake.)

Posted by "Susan M. Brooks" to the Fatfree
Dig. Vol 12 Issue 22 11-23-94. From the Washington Post.

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV. -- 1.80

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