Cinnamon Flan

8 Servings
Dessert Spanish
Desserts Advance Bake Low Fat Vegetarian Spanish

1/3 cup wn sugar packed
1 quart 1% k
1/4 cup wn sugar packed
1/2 teaspoon namon
1 illa bean split lengthwise, or 2 tsp vanilla
8 large whites
1 large yolk
8 sticks namon
8 sprigs Fresh t

If making the topping, heat the brown sugar in a saute pan set over low heat for 2 to 3 minutes, until the sugar melts. Raise the heat and using a dry wooden spoon, stir until the sugar is very hot and looks medium brown in color (taking care to make sure it doesn't burn). Spoon equal amounts of melted sugar into eight 4-ounce ramekins or custard cups and set aside to cool completely. In a saucepan or the top of a double boiler set over simmering water, combine the milk, brown sugar, cinnamon, and vanilla bean and cook over medium heat for about 15 minutes, stirring constantly, until smooth. Set aside to cool. Remove and discard teh vanilla bean or save for other use. Preheat the oven to 350. In a bowl, whisk the egg whites and yolk until frothy. Stir into the cooled milk mixture. Pour into ramekins, filling each about 3/4 full and set the ramekins in a roasting pan. Pour hot water into the pan. Cover the pan with aluminum foil (this will prevent skin forming on the custard) and bake on the lowest rack of the oven for about 1 hour, or until set and a toothpick or sharp knife inserted in the center of a custard comes out clean. Let the custards cool in the water bath and then refrigerate for at least 2 hours. Unmold each flan by lightly pressing around the edge of each flan to break the seal. Invert onto a dessert plate and garnish with cinnamon sticks and mint sprigs.


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Cinnamon Crumble Coffee Cake

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4 Servings
Cinnamon American
Breakfast Brunch Desserts Bake Christmas Fall New Year Spring Summer Thanksgiving Winter Meatless American Cinnamon Sweet

5 cups Flour or half all purpose and half quick
3 cups ar
1 teaspoon t
3 3/4 teaspoon ing powder
1 1/4 cup etable oil
3 large
1 1/8 cup k
2 teaspoon illa extract
2/3 stick ter
2 teaspoon namon
1 cup Nuts ground

Oven Temp: 400F / 200C / Gas Mark 7 1. Mix together the flour, sugar, salt and baking powder. Add in the oil. 2. Divide this mixture - one half slightly larger than the other - into 2 bowls. 3. In the smaller portion add the eggs, milk and vanilla extract. Mix well until free of lumps ( mixture will be thin ). Pour into greased 9 x 13-inch pan. 3. In the larger portion add the butter, cinnamon and nuts. Mix with hands , making crumbs, leaving some large crumbs. 4. Bake for 25-30 minutes till browned. Cool and sprinkle with powdered sugar.


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Cinnamon Crumble Coffee Cake

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4 Servings
Cinnamon American
Breakfast Brunch Desserts Bake Christmas Fall New Year Spring Summer Thanksgiving Winter Meatless American Cinnamon Sweet

5 cups Flour or half all purpose and half quick
3 cups ar
1 teaspoon t
3 3/4 teaspoon ing powder
1 1/4 cup etable oil
3 large
1 1/8 cup k
2 teaspoon illa extract
2/3 stick ter
2 teaspoon namon
1 cup Nuts ground

Oven Temp: 400F / 200C / Gas Mark 7 1. Mix together the flour, sugar, salt and baking powder. Add in the oil. 2. Divide this mixture - one half slightly larger than the other - into 2 bowls. 3. In the smaller portion add the eggs, milk and vanilla extract. Mix well until free of lumps ( mixture will be thin ). Pour into greased 9 x 13-inch pan. 3. In the larger portion add the butter, cinnamon and nuts. Mix with hands , making crumbs, leaving some large crumbs. 4. Bake for 25-30 minutes till browned. Cool and sprinkle with powdered sugar.


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Cinnamon Crumble Coffee Cake

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4 Servings
Cinnamon American
Breakfast Brunch Desserts Bake Christmas Fall New Year Spring Summer Thanksgiving Winter Meatless American Cinnamon Sweet

5 cups Flour or half all purpose and half quick
3 cups ar
1 teaspoon t
3 3/4 teaspoon ing powder
1 1/4 cup etable oil
3 large
1 1/8 cup k
2 teaspoon illa extract
2/3 stick ter
2 teaspoon namon
1 cup Nuts ground

Oven Temp: 400F / 200C / Gas Mark 7 1. Mix together the flour, sugar, salt and baking powder. Add in the oil. 2. Divide this mixture - one half slightly larger than the other - into 2 bowls. 3. In the smaller portion add the eggs, milk and vanilla extract. Mix well until free of lumps ( mixture will be thin ). Pour into greased 9 x 13-inch pan. 3. In the larger portion add the butter, cinnamon and nuts. Mix with hands , making crumbs, leaving some large crumbs. 4. Bake for 25-30 minutes till browned. Cool and sprinkle with powdered sugar.


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Cinnamon Crumble Coffee Cake

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4 Servings
Cinnamon American
Breakfast Brunch Desserts Bake Christmas Fall New Year Spring Summer Thanksgiving Winter Meatless American Cinnamon Sweet

5 cups Flour or half all purpose and half quick
3 cups ar
1 teaspoon t
3 3/4 teaspoon ing powder
1 1/4 cup etable oil
3 large
1 1/8 cup k
2 teaspoon illa extract
2/3 stick ter
2 teaspoon namon
1 cup Nuts ground

Oven Temp: 400F / 200C / Gas Mark 7 1. Mix together the flour, sugar, salt and baking powder. Add in the oil. 2. Divide this mixture - one half slightly larger than the other - into 2 bowls. 3. In the smaller portion add the eggs, milk and vanilla extract. Mix well until free of lumps ( mixture will be thin ). Pour into greased 9 x 13-inch pan. 3. In the larger portion add the butter, cinnamon and nuts. Mix with hands , making crumbs, leaving some large crumbs. 4. Bake for 25-30 minutes till browned. Cool and sprinkle with powdered sugar.


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Cinnamon Crumble Coffee Cake

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4 Servings
Cinnamon American
Breakfast Brunch Desserts Bake Christmas Fall New Year Spring Summer Thanksgiving Winter Meatless American Cinnamon Sweet

5 cups Flour or half all purpose and half quick
3 cups ar
1 teaspoon t
3 3/4 teaspoon ing powder
1 1/4 cup etable oil
3 large
1 1/8 cup k
2 teaspoon illa extract
2/3 stick ter
2 teaspoon namon
1 cup Nuts ground

Oven Temp: 400F / 200C / Gas Mark 7 1. Mix together the flour, sugar, salt and baking powder. Add in the oil. 2. Divide this mixture - one half slightly larger than the other - into 2 bowls. 3. In the smaller portion add the eggs, milk and vanilla extract. Mix well until free of lumps ( mixture will be thin ). Pour into greased 9 x 13-inch pan. 3. In the larger portion add the butter, cinnamon and nuts. Mix with hands , making crumbs, leaving some large crumbs. 4. Bake for 25-30 minutes till browned. Cool and sprinkle with powdered sugar.


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Cinnamon Crumble Coffee Cake

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4 Servings
Cinnamon American
Breakfast Brunch Desserts Bake Christmas Fall New Year Spring Summer Thanksgiving Winter Meatless American Cinnamon Sweet

5 cups Flour or half all purpose and half quick
3 cups ar
1 teaspoon t
3 3/4 teaspoon ing powder
1 1/4 cup etable oil
3 large
1 1/8 cup k
2 teaspoon illa extract
2/3 stick ter
2 teaspoon namon
1 cup Nuts ground

Oven Temp: 400F / 200C / Gas Mark 7 1. Mix together the flour, sugar, salt and baking powder. Add in the oil. 2. Divide this mixture - one half slightly larger than the other - into 2 bowls. 3. In the smaller portion add the eggs, milk and vanilla extract. Mix well until free of lumps ( mixture will be thin ). Pour into greased 9 x 13-inch pan. 3. In the larger portion add the butter, cinnamon and nuts. Mix with hands , making crumbs, leaving some large crumbs. 4. Bake for 25-30 minutes till browned. Cool and sprinkle with powdered sugar.


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Cinnamon Rolls

18 Servings
Cinnamon American
Desserts Snacks Bake Picnics Spring Winter Kid Friendly Cinnamon American

DOUGH
1 cup k
3 tablespoon ter
1 1/2 cups leached flour
1/2 cup ar
1 large
1/2 teaspoon Rapid rise st
1 teaspoon t
Pam king spray
FILLING
1/2 cup Light wn sugar
4 tablespoon namon
3/4 cup Real ter
ZE
4 ounce am cheese
1 cup dered sugar
1/4 cup Butter or garine
1/2 teaspoon illa

Combine milk and butter in glass measuring cup,microwave on HI 30 to 45 seconds until butter melts (and is 120?-130?, this activates yeast, so the milk needs to be hot, but not boiling) Pour into bowl, add yeast, 1 cup flour, sugar, egg, and salt. Beat on low speed 3 minutes, scraping bowl occasionally. Add 2-1/2 cups flour, beat on low until flour is absorbed and dough is sticky, and if dough is too sticky, add flour be the tbsp until forms a soft ball. Lightly flour work surface and knead until smooth and elastic, adding flour as needed for about 8 minutes. Form into ball, spray large bowl with pam and add dough to bowl, turning to coat. Cover bowl with saran wrap (important) then with a towel. Let dough rise until doubled in size. After dough is risen, punch down on surface and roll out into large square about 1/2" thick. In bowl, melt butter for filling (3/4 cup) and add brown sugar and cinnamon. Mix well and spread equally over the rectangle dough you have rolled out. Roll into a log. Cut into 18 pieces ( if you get less thats ok you will just have bigger cinnamon rolls. Let rise in pan for 45 minutes. Bake at 375? for 20 minutes, watching closely after 15 minutres, while cooking, make glaze and take rolls out of oven when done. Let them cool just a little, you want to spread the glaze on while they are warm but not hot. (OR, refriderage the glaze and just put the glaze on and microwave warm when ready to eat it. thats what I do) I would recomment removing rolls from pan while they are still warm, if they cool in the pan they were cooked in it will be hard to get them out because the sugars drain to the bottom and then harden.


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Fastest Cinnamon Rolls

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8 Servings
bread American
bread American

1 – For the Dough —
3/4 cup part skim ricotta cheese (or tage cheese)
1/3 cup low fat termilk
1/4 cup ar
2 oz. unsalted ter
1 tsp. illa extract
9 oz. all purpose ur (about 2 cups)
1 tablespoon ing powder
1/2 tsp. t
1/4 tsp. ing soda
1 – For the Filling —
3/4 oz. unsalted ter
2/3 cup packed wn sugar
1 1/2 teaspoon namon
1/2 tsp. ground spice
1/4 tsp. ground damom
1 – For the ze —
2 ounces carpone cheese room temperature
1/2 cup dered sugar or to taste
1 tablespoons m milk or as needed
1 tsp. illa extract

Heat the oven to 400°F. Grease the sides and bottom of a 8 or 9? baking pan with cooking spray. Combine the ricotta cheese, buttermilk, sugar, melted butter, and vanilla in food processor and process until smooth, about 10 seconds. Add the flour, baking powder, salt, and baking soda and pulse in short bursts just until the dough clumps together (don’t overprocess). The dough will be soft and moist. Dump the dough out onto a lightly floured surface and knead it with floured hands 4 or 5 times until smooth (it really only takes 4-5 times). With a rolling pin, roll the dough into a 12×15-inch rectangle. I discovered that 12×15 is exactly the size of my flexible plastic cutting board, so that’s a quick and easy way to size it. Brush the dough with the melted butter, leaving a 1/2-inch border unbuttered around the edges. In a medium bowl, combine brown sugar and spices. Sprinkle the mixture over the buttered area of the dough and press gently into the surface. Starting at a long edge, roll up the dough jelly-roll style. Pinch the seam to seal, and leave the ends open. With a sharp knife, cut the roll into equal pieces (I got 8). Set the pieces, cut side up, in the prepared pan; they should fill the pan and touch slightly, but don’t worry if there are small gaps. My pan was too big, so the rolls didn’t fill it up - no big deal, the outer ones leaned over a little, but it was all good. Bake until golden brown and firm to the touch, 20 to 28 minutes. Set the pan on a wire rack to cool for 5 minutes. Run a spatula around the inside edge of the pan to loosen the rolls, and transfer them to a serving plate. In a small bowl, mix the softened mascarpone cheese, powdered sugar, and vanilla to make a smooth glaze. Add milk as needed to achieve desired consistency. Spread or drizzle onto warm rolls. Let stand 10 minutes (or as long as you can stand) and serve.


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Fastest Cinnamon Rolls

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8 Servings
bread American
bread American

1 – For the Dough —
3/4 cup part skim ricotta cheese (or tage cheese)
1/3 cup low fat termilk
1/4 cup ar
2 oz. unsalted ter
1 tsp. illa extract
9 oz. all purpose ur (about 2 cups)
1 tablespoon ing powder
1/2 tsp. t
1/4 tsp. ing soda
1 – For the Filling —
3/4 oz. unsalted ter
2/3 cup packed wn sugar
1 1/2 teaspoon namon
1/2 tsp. ground spice
1/4 tsp. ground damom
1 – For the ze —
2 ounces carpone cheese room temperature
1/2 cup dered sugar or to taste
1 tablespoons m milk or as needed
1 tsp. illa extract

Heat the oven to 400°F. Grease the sides and bottom of a 8 or 9? baking pan with cooking spray. Combine the ricotta cheese, buttermilk, sugar, melted butter, and vanilla in food processor and process until smooth, about 10 seconds. Add the flour, baking powder, salt, and baking soda and pulse in short bursts just until the dough clumps together (don’t overprocess). The dough will be soft and moist. Dump the dough out onto a lightly floured surface and knead it with floured hands 4 or 5 times until smooth (it really only takes 4-5 times). With a rolling pin, roll the dough into a 12×15-inch rectangle. I discovered that 12×15 is exactly the size of my flexible plastic cutting board, so that’s a quick and easy way to size it. Brush the dough with the melted butter, leaving a 1/2-inch border unbuttered around the edges. In a medium bowl, combine brown sugar and spices. Sprinkle the mixture over the buttered area of the dough and press gently into the surface. Starting at a long edge, roll up the dough jelly-roll style. Pinch the seam to seal, and leave the ends open. With a sharp knife, cut the roll into equal pieces (I got 8). Set the pieces, cut side up, in the prepared pan; they should fill the pan and touch slightly, but don’t worry if there are small gaps. My pan was too big, so the rolls didn’t fill it up - no big deal, the outer ones leaned over a little, but it was all good. Bake until golden brown and firm to the touch, 20 to 28 minutes. Set the pan on a wire rack to cool for 5 minutes. Run a spatula around the inside edge of the pan to loosen the rolls, and transfer them to a serving plate. In a small bowl, mix the softened mascarpone cheese, powdered sugar, and vanilla to make a smooth glaze. Add milk as needed to achieve desired consistency. Spread or drizzle onto warm rolls. Let stand 10 minutes (or as long as you can stand) and serve.


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Cinnamon Syrup

1 cup
Cinnamon American
Breakfast Condiments Kid Friendly Cinnamon American

1/2 cup ar
1/2 cup wn sugar
2 tablespoon All purpose ur
1/2 teaspoon namon ground
1 teaspoon illa
1 cup Water

Stir together the sugar, brown sugar, flour, and cinnamon n a small saucepan. Stir in vanilla extract and water. Bring to a rolling boil, stirring often. Continue to boil and stir until mixture thickens to syrup consistance. Remover from heat and cool 10 minutes before serving.


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Cinnamon Cream Syrup

12 Servings
Cinnamon American
Breakfast Condiments Quick Cinnamon American

1 cup n syrup
2 cups ar
1/2 cup water
2 teaspoons namon
1 cup porated milk

In saucepan, bring corn syrup, sugar, water and cinnamon to a full boil. Stir for 2 minutes. Cool 5 minutes. Add milk. Serve warm over pancakes.


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Cinnamon Chicken

4 Servings
Chicken
American
Marinade Fry Bake Advance Sauces Main Dish Chicken American

6 cken breast
2 tablespoon etable oil
inade
1 1/2 cups Dry sherry or cken broth
1/4 cup ey
1/4 cup on juice freshly squeezed
1 tablespoon lic minced
1 teaspoon namon
1 teaspoon her Salt
1 teaspoon per ground

Mix marinade ingredients in a large plastic bag and add chicken. Toss to coat and refrigerate at least 8 hours or overnight. Heat oven to 350?. Remove chicken from marinade and set aside. Pour the marinade into a saucepan and boil over medium heat until reduces to about 1 cup and starting to thicken, about 10-15 minutes. Heat oil in a large stovetop to oven skillet and add chicken and cook over high heat 2 minutes or until golden on all sides (take care, the honey will cause fast charring). When all chicken is done, pour marinade over chicken and bake 20-30 minutes or until chicken is done. Skim fat off marinade and serve as a sauce for dipping.


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Cinnamon Biscuits

20 Servings
Biscuits
American-South
Breakfast Bake Kid Friendly Biscuits American-South

1 stick ter
2 cups ar
1/2 cup k
2 teaspoon namon
2 can cuits

Bring everthing but the cinnamon and biscuits to a boil. After it comes to a boil add the cinnamon. Pour into a 13x9 pan, and dip biscuits in the sauce. Bake on 400 for 10 minutes. Yummy!


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Cinnamon Cucumber Rings

0 Dozen
Cucumber
American
Appetizers Summer Cucumber American

2 gal Large umber rings
2 cups Dehydrated e
8 1/2 qts water

Soak rings in lime and water 24 hours. Drain and wash thoroughly in cold water. Pour cold water over rings. Let stand 3 hours or longer. Drain and add: 1 cup vinegar 1/2 oz red food color 1 tsp. alum water to cover Heat and simmer 2 hours. Drain off liquid. Make syrup of: 3 cups vinegar 3 cups water 15 cups sugar 12 cinnamon sticks 1 small package cinnamon red hots. Boil syrup and pour over rings. Let stand over night then stir lightly. Rest for next 3 days, and drain off syrup and heat to boil and pour back over the rings. On the 4th day, heat rings and syrup together to boiling point. Seal in hot jars. July 2003


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Cinnamon Coffee Cake

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1 Servings
Cake
Uncategorized


1 Box of yellow cake mix
1 lg Pkg of instant illa
3/4 c Water
3/4 c Oil
4 s
1 ts illa
1 ts ter flavoring
STREUSEL MIX
1/2 c wn sugar
2 tb namon
Chopped nuts

Cake: Mix together all the ingredients for the cake for 8 minutes at high speed. Streusel: In small bowl, mix the 1/2 cup brown sugar and 2 Tbsp cinnamon together. Grease a bundt pan well. Cover bottom of pan with chopped walnuts. Put a layer of batter, then cinnamon mixture, and then another layer of batter and then cover top with more chopped walnuts and press the walnuts into the batter a little. Bake at 350~ for 50-55 minutes. Posted to TNT Recipes Digest by KDZY21A and at;prodigy.com (MRS SHERRY L CHAPMAN) on 5 Ma, r 1998


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