Cinnamon Recipes

  • Dough for single-crust pie
  • 6 cups chopped peeled tart apples (about 6 medium)
  • 2 tablespoons butter, melted
  • 2 tablespoons sour cream
  • 4 teaspoons lemon juice
  • 1/2 cup sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 cup cold butter

Apple Crumb Pie

Desserts , Dessert , Bake , Thanksgiving , Apple , Fall , Vegetarian , Pescatarian , Peanut Free , Soy Free , Kosher , Pies , Apple Pie Recipes , Pie , Food Processor , Fruit , Walnut , Cinnamon , Bon Appétit

Author: Taste Of Home

I Often Brown The Topping For This Special-occasion Pie Under The Broiler To Give It Extra Eye Appeal. Watch It Carefully, Though, Because You Don't Want To Burn Thanksgiving Dessert! It's A Fitting Finale For Any Festive Meal.

Time: 1h

Yield: 8 servings.

Number Of Ingredients: 13

  • Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, combine apples, butter, sour cream, lemon juice, sugar, flour, cinnamon and nutmeg. Spoon into crust. , For topping, in a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over filling., Bake until filling is bubbly and the apples are tender, 45-50 minutes. Cool on a wire rack.
Nutrition Facts:

Calories 426 calories, Fat 21g fat (13g saturated fat), Cholesterol 54mg cholesterol, Sodium 225mg sodium, Carbohydrate 58g carbohydrate (34g sugars, Fiber 2g fiber), Protein 4g protein.

  • 2 kiwis, peeled and diced
  • 2 Golden Delicious apples - peeled, cored and diced
  • 8 ounces raspberries
  • 1 pound strawberries, divided
  • 3 tablespoons fruit preserves, any flavor
  • 10 (10 inch) whole wheat flour tortillas
  • butter flavored cooking spray
  • ⅓ cup cinnamon sugar

Healthier Annie's Fruit Salsa And Cinnamon Chips

Appetizers and Snacks , Dips and Spreads Recipes , Salsa Recipes

Author: Makeithealthy

We Reduced The Sugar And Increased The Whole Grain Fiber, Making This Easy To Make Fruit Salsa And Cinnamon Tortilla Chips Healthier Than Ever. Great As An Appetizer Or A Snack.

Time: 45m

Yield: 10

Number Of Ingredients: 8

  • Thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, and fruit preserves in a large bowl. Cover and chill in the refrigerator at least 15 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Coat one side of each flour tortilla with butter-flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with cinnamon sugar. Spray again with cooking spray.
  • Bake in the preheated oven until light brown and crispy, about 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.
Nutrition Facts:

Calories 235 calories, Carbohydrate 62.4 g, Fat 1.3 g, Fiber 7.2 g, Protein 6.7 g, SaturatedFat 0.2 g, Sodium 346.1 mg, Sugar 10.4 g

  • 1 (4 pound) whole chicken, cut lengthwise
  • kosher salt to taste
  • freshly ground black pepper
  • 1 teaspoon ground cinnamon, or as needed
  • 1 cup water
  • 1 cup maple syrup
  • 1 lemon, juiced
  • 2 chile peppers, chopped
  • 2 tablespoons butter, melted

Roasted Cinnamon Chicken

Chicken , Meat and Poultry Recipes , Whole Chicken Recipes

Author: Nataliethemamacook

Our Family Eats A Chicken Every Other Weekend So Sometimes It Is Challenging To Find New Ways Of Roasted Chicken. This Idea Nailed It. Delicious, Juicy, Interesting. Tummies Were Full And My Daughter Even Asked For Second Serving - Very Rare. Great With Couscous, Raisins, And Peeled Almonds As A Side Dish.

Time: 1h25m

Yield: 6

Number Of Ingredients: 9

  • Preheat oven to 375 degrees F (190 degrees C).
  • Sprinkle chicken halves generously with salt, pepper, and cinnamon. Put chicken in a roasting pan; pour water into pan.
  • Roast chicken in the preheated oven for 30 minutes.
  • Whisk maple syrup, lemon juice, and chile peppers together in a bowl; brush chicken with maple syrup mixture. Pour any remaining maple syrup mixture into the pan.
  • Cook chicken until no longer pink at the bone, juices run clear, and skin is lightly browned, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
  • Brush chicken with butter; bake until skin is crisp, 10 to 15 more minutes.
Nutrition Facts:

Calories 557.8 calories, Carbohydrate 37.1 g, Cholesterol 139.5 mg, Fat 26.8 g, Fiber 0.5 g, Protein 41.2 g, SaturatedFat 8.8 g, Sodium 225.2 mg, Sugar 32 g

  • 1 chicken (3 pounds), cut into 8 pieces
  • Coarse salt and freshly ground pepper
  • 1/4 teaspoon ground cinnamon
  • 1 cucumber, peeled, seeded, and chopped or grated
  • 1/4 cup plain yogurt
  • 1/4 cup sour cream
  • 2 tablespoons chopped fresh cilantro, or parsley
  • 1/4 teaspoon ground cumin

Cinnamon Chicken

Food & Cooking , main-dish , Ingredients , Meat & Poultry , Chicken , Meat and Poultry Recipes , Chicken Breast Recipes , < 30 Mins , Poultry , Healthy

Author: Martha Stewart

Number Of Ingredients: 8

  • For the chicken: Preheat broiler. Place chicken on a broiler pan. Sprinkle all over with salt, pepper, and cinnamon. Turn skin-side down, and transfer to broiler. Broil about 6 inches from the heat for 15 minutes. Turn the chicken, and broil until the skin is crisp and brown, about 15 minutes more.
  • For the raita: In a small bowl, stir together the cucumber, yogurt, sour cream, cilantro, and cumin. Season with salt and pepper. Serve chicken immediately with raita.
Nutrition Facts:

  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1 tablespoon ground turmeric
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon salt
  • 4 boneless, skinless chicken breast halves
  • 2 tablespoons light olive oil
  • 2 medium Granny Smith apples, peeled and chopped into small cubes
  • 1/2 cup whole dates, pitted and sliced

Cinnamon-spiced Moroccan Chicken

Food & Cooking , Ingredients , Meat & Poultry , Chicken , Chicken Breast Recipes

Author: Martha Stewart

This Easy, Dressed-up Chicken Has Its Roots In North African Cooking. Its Flavorful Warmth Comes From Cinnamon, Turmeric, And Chili Powder.

Number Of Ingredients: 9

  • Combine 1 teaspoon of the cinnamon with the cumin, turmeric, chili powder, and salt in a resealable plastic bag. Add chicken and toss well to coat.
  • Heat olive oil in a large nonstick pan. Saute the chicken over medium heat until no longer pink in the center, about 5 minutes per side. Remove chicken from skillet.
  • Saute apples and dates in the skillet for 1 minute. Sprinkle with remaining teaspoon cinnamon; cook and stir to coat. Spoon apples and dates onto chicken. Serve warm.
Nutrition Facts:

Calories 302 g, Fat 10 g, Fiber 4 g, Protein 28 g

  • 2 cups water
  • 1 cinnamon stick
  • 6 tablespoons butter, divided
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup uncooked long grain rice
  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1-1/2 cups chicken broth
  • 1 cup coarsely chopped dried apricots
  • 1/3 cup orange juice
  • 2 tablespoons lemon juice
  • 1 teaspoon grated orange zest
  • 1/2 teaspoon dried savory
  • 3/4 cup coarsely chopped pecans

Cinnamon-apricot Chicken Breasts


Author: Taste Of Home

Whenever I Offer This Chicken To Guests, They Not Only Say They Like It, They Empty The Plate. That's The Best Compliment A Cook Can Ever Receive!

Time: 1h15m

Yield: 6 servings.

Number Of Ingredients: 16

  • In a large saucepan, combine the water, cinnamon stick, 2 tablespoons butter, sugar and salt; bring to a boil. Stir in rice. Reduce heat; cover and simmer until liquid is absorbed and rice is tender, about 10 minutes. Set aside. , In a large skillet, cook chicken in remaining butter over medium-high heat until a thermometer reads 170°. Remove and keep warm. In the same skillet, saute onion and garlic over medium-low heat until onion is tender. Stir in the broth, apricots, juices, zest and savory; simmer for 5 minutes. , Remove cinnamon stick from rice; stir in apricot mixture. Spoon into a greased 13x9-in. baking dish; top with chicken. , Cover and bake at 350° for 20 minutes. Uncover; sprinkle with pecans and bake for 10 minutes or until juices run clear.
Nutrition Facts:

  • 1 (750 ml) bottle dry rosé wine
  • 1¼ cups (8.8 oz / 250g) sugar
  • 1 teaspoon vanilla extract
  • 1 cinnamon stick
  • 1 whole star anise
  • Pinch of kosher salt
  • 2 teaspoons cocktail bitters (optional)
  • 1 lemon
  • 2½ pounds (1.13kg) quince (about 5 large), rinsed and rubbed to remove any fuzz
  • Neutral oil for the skillet
  • 4 ounces (113g) almond paste (not marzipan)
  • ½ recipe Our Favorite Pie Dough or ½ recipe Shortcut Puff Pastry
  • All-purpose flour, for rolling out
  • Special Equipment: A 10-inch ovenproof skillet

Quince And Almond Tart With Rosé

Dessert , Bake , Thanksgiving , Fall , Vegetarian , Peanut Free , Soy Free , Cinnamon , Lemon , Christmas , Almond , The Way We're Cooking Now , Tart , Quince , Wine , Rosé , Poach

Author: Claire Saffitz

Poach Quince In Rosé With A Dash Of Cocktail Bitters And A Few Warm Spices, Then Assemble Into A Tart With Almond Paste Using An Upside-down, Tatin-style Method.

Yield: 8 servings

Number Of Ingredients: 14

  • Make the poaching liquid: In a large saucepan or small Dutch oven, combine the rosé, sugar, vanilla, cinnamon stick, star anise, salt, and cocktail bitters (if using). Use a vegetable peeler to remove wide strips of lemon zest (just the yellow layer, avoiding the white pith) and add to the pan. Cut the lemon in half and squeeze both halves into the pan, seeds and all (discard the lemon halves). Bring the mixture to a simmer over medium heat, stirring once or twice to dissolve the sugar, then remove from the heat.
  • Prepare the quince: Working with one quince at a time, use a sharp knife to shave off the ends of the quince and then use a vegetable peeler to peel the fruit. Set aside the peels in a bowl and reserve for later. Halve the quince through the stems and use a melon baller or round teaspoon measure to scoop out the seeds and cores, adding them to the peels in the bowl. As you work, drop each peeled and scooped quince half into the poaching liquid.
  • Poach the quince: Once all the quince are in the poaching liquid, add water to the pan if needed just to cover the fruit. Press a round of parchment paper onto the surface of the liquid, eliminating any air bubbles, then place a small plate on top-this will keep the quince fully submerged as they poach. Bring the mixture to a lively simmer over medium-high heat, reduce the heat to maintain a gentle simmer, and cook until the quince are tender but not mushy and a paring knife slides easily through the flesh, as little as 25 minutes for very ripe fruit but possibly as long as 1 hour. Check the quince every 10 minutes or so. Remove the pan from the heat and let the quince cool in the liquid until warm.
  • Make the quince jelly: Use a slotted spoon to remove the quince from the poaching liquid and transfer to a cutting board to continue to cool. Dump the reserved skins, seeds, and cores into the poaching liquid and bring to a boil over medium-high heat. Boil, stirring occasionally, until the mixture is very thick and syrupy and the bubbles are slow to pop, 20 to 25 minutes. Strain the syrup through a fine-mesh sieve into a heatproof bowl. Press on the solids with a heatproof spatula to force as much liquid through the sieve as possible (discard the solids). You should have about ⅔ cup liquid. If you have much more than this, transfer the strained liquid to a small saucepan and simmer until it's reduced to the right amount. Due to all the natural pectin in the seeds and peel of the quince, this liquid will solidify into a soft jelly when chilled. Cover and refrigerate the jelly.
  • Slice the quince: Cut the quince halves crosswise into thin slices between ¼ and ⅛ inch thick. If preparing the quince ahead of time, set them on a plate, cover, and refrigerate.
  • Preheat the oven and prepare the skillet: Arrange an oven rack in the center position and preheat the oven to 400°F. Lightly brush the bottom and sides of a 10-inch ovenproof skillet with a thin coating of oil. Line the bottom with a round of parchment paper, smoothing to eliminate any air bubbles. Brush the parchment very lightly with more oil and set aside.
  • Roll out the almond paste: Working on a separate piece of parchment paper, use the heel of your hand to flatten the almond paste into a round. Place another piece of parchment on top and use a rolling pin to roll the almond paste into a thin, even round measuring about 9 inches in diameter. Set aside.
  • Roll out the pastry: Remove the pie dough from the refrigerator and let soften at room temperature for about 5 minutes. Unwrap the dough and place it on a lightly floured surface. Use a rolling pin to beat the dough all across the surface to make it more pliable. Dust over top and underneath the dough with more flour, then roll it out, dusting with more flour as needed, into an 11-inch round. Use a sharp knife or a wheel cutter to cut the pastry into an even 10-inch round, tracing a dinner plate or a cake pan as a guide. Slide the pastry onto a plate and refrigerate until it's time to assemble the tart.
  • Assemble the tart: Spoon all but about 3 tablespoons of the chilled quince jelly into the bottom of the prepared skillet (reserve the remaining jelly for glazing the tart). Layer the quince slices over the jelly in the skillet, overlapping tightly into whatever pattern you like (rows, a rosette, or free-form!). Uncover the almond paste round and carefully place it in the skillet, centering over the quince. Remove the pastry from the refrigerator and slide it into the skillet, then use a spoon to tuck the edges of the pastry down between the quince and the sides of the skillet. Use a paring knife to make about 8 small slits across the pastry to allow steam to escape.
  • Bake: Transfer the skillet to the oven and bake for 20 minutes. Reduce the oven temperature to 350°F and continue to bake until the pastry is golden brown and the jelly is bubbling up around the sides and starting to turn golden, another 25 to 35 minutes. Remove the skillet from the oven and let cool for 5 minutes.
  • Turn out the tart and glaze: Working over the sink and using towels or mitts to protect your hands from hot flowing juices, place a rack over the skillet and invert. Give the rack a sharp tap on the counter to release the tart, then slowly remove the skillet. Peel away the parchment if stuck to the tart. Let cool for about 10 minutes, then while the tart is still warm, brush with the reserved jelly to glaze the fruit. Slide the cooled tart onto a platter and serve at room temperature.
  • Do Ahead: The poached quince and quince jelly can be refrigerated up to 2 weeks. The tart covered and stored at room temperature, will keep up to 4 days but is best served on the first or second day (the crust will soften over time).
  • Cooks' Note
  • Any inexpensive rosé wine will do for this recipe, just as long as it's decent enough that you wouldn't mind drinking it on its own.
  • Quince will stay hard as a rock even when ripe, so the best indicators of ripeness are their color and scent. Look for quince that are more yellow than green and give off a strong floral, tropical-fruity aroma. If they don't smell like anything, leave them on your counter-they're not ready yet!
  • Be very careful when scooping the cores from the quince, as the raw flesh is very hard and slips happen easily.
Nutrition Facts:

  • 1 teaspoon baking soda
  • 1/2 cup hot water
  • 1 cup butter
  • 2 cups brown sugar, firmly packed
  • 4 cups flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 dash ground cloves
  • 1/2 teaspoon ground mace
  • 3/4 cup blanched slivered almond

Windmill Cookies

Dessert , Cookies , Bake , Kidney Friendly , Vegetarian , Pescatarian , Peanut Free , Soy Free , Kosher , Gourmet , Cinnamon , Winter , Christmas , Nut , Chill , Almond , Spice , Party , Nutmeg

Author: Charmed

Posted By Request. This Recipe Was Originally Printed In The Milwaukee Journal. Time Does Not Include Chilling Time. Also, I Would Suggest Reading Kburie's Review If You Are Interested In Trying These, As It Contains Some Very Helpful Preparation Info

Time: 30m

Yield: 50 serving(s)

Number Of Ingredients: 10

  • Dissolve the baking soda in the hot water.
  • Mix together the butter, brown sugar and baking soda and water mixture.
  • In a separate bowl, mix together the flour, cinnamon, nutmeg, cloves and mace; combine with the butter mixture and stir in the almonds.
  • Roll dough into 2 loaves, each 3-1/2 x 10".
  • Chill overnight in the refrigerator.
  • When ready to bake, preheat oven to 350°.
  • Slice loaves into 1/4-inch slices on a cookie sheet abotu 2" apart for 10 minutes, or until slightly browned.
Nutrition Facts:

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup cold (2 sticks) unsalted butter, cut into small pieces
  • 1/4 cup ice water
  • 1 1/2 cups all-purpose flour, plus more for work surface
  • 1 cup firmly packed dark-brown sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces
  • 3 pints blueberries
  • 1 cup sugar
  • 4 teaspoons cornstarch
  • 1/2 teaspoon finely chopped lemon zest
  • Pinch of freshly ground pepper
  • Unsalted butter and all-purpose flour, for pie tin

Blueberry Crumble Pie

Food & Cooking , Dessert & Treats Recipes , Dessert , Bake , Thanksgiving , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Pie & Tarts Recipes , Pie , Food Processor , Fruit , Cinnamon , Bon Appétit , Anniversary , Fourth of July , Summer , Mother's Day , Family Reunion , Graduation , Potluck , Backyard BBQ , Spice , Father's Day , Blueberry , Berry

Author: Martha Stewart

Note: These Recipes Have Been Adapted From "lobster Rolls And Blueberry Pie" By Rebecca Charles Of Pearl Oyster Bar And Deborah Diclementi. Text Copyright 2003 By Rebecca Charles. Reprinted By Permission Of Regan Books.

Number Of Ingredients: 13

  • To make the crust: In a food processor, combine the flour, salt, and cold butter. Pulse until the mixture is the consistency of sand. Add the water while pulsing until the mixture comes together; being sure not to overwork it. (To mix the dough by hand, combine the flour, salt, and butter in a large bowl. Add the cold water and work by hand until the mixture comes together.) Remove the dough from the food processor or bowl on a lightly floured work surface. Shape it into disk about 1/2 inch thick. Wrap in plastic and refrigerate for at least 1 hour before rolling out.
  • To make the crumble: Combine the flour and sugar in a food processor until thoroughly combined. Add the butter and pulse until the mixture forms a crumble, being sure not to over mix. Refrigerate until ready to use.
  • To make the filling: In a large bowl, combine all of the ingredients. Using the back of a spoon, crush about 20 percent of the blueberries so the juice mixes with the cornstarch and thickens the filling.
  • To make the pie: Preheat the oven to 350 degrees. Butter and flour a 10-inch pie tin; set aside. On a lightly floured surface, roll out the dough. Place in pie tin, trim, and crimp the edges. Use a fork to poke holes around the sides and bottom of the crust. Chill until firm, about 20 minutes. Cover with a piece of parchment paper and fill it with dried beans. Bake until the crimped edges are firm, about 10 minutes. Remove the parchment paper and beans, and bake until the bottom is firm, about 10 minutes. Fill the crust with the berry mixture, spreading evenly, and top with the crumble. Place on a parchment paper-lined baking sheet, and bake until the filling starts to bubble, 1 to 1 1/4 hours. Remove, and cool on a wire rack.
Nutrition Facts:

  • 1 cup all-purpose flour
  • 1/2 cup light brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 3/4 cup old-fashioned oats
  • 1/2 cup (1 stick) unsalted butter at room temperature, cut into pieces

Cinnamon-oat Crumble Topping

Dessert , Thanksgiving , Cinnamon , Condiment , Friendsgiving , Oat

Author: Katherine Sacks

This Crunchy Crumble Is The Perfect Topping For An Ice Cream Sundae, Easy Apple Crumble, Or Our Build-your-own Thanksgiving Pie Bar. Pro Tip: Keep A Batch Of The Unbaked Mixture In The Freezer In Case Of Dessert Emergencies.

Yield: Makes about 3 cups

Number Of Ingredients: 7

  • Preheat oven to 375°F. Whisk flour, brown sugar, baking powder, cinnamon, and salt in a large bowl. Add butter and work into dry mixture with your fingertips until pea-sized lumps form. Add oats and mix with your fingertips until clumps form; it should look like crumb topping. Chill 15 minutes.
  • Transfer mixture to a parchment-lined sheet tray and bake 8 minutes. Using a metal spatula, stir and toss crumble. Rotate tray and continue to bake until crumble is dark golden brown, about 8 minutes more. Let cool.
Nutrition Facts:

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