Apple Cider Cinna Knots Food

SHORTCUT SLOW-COOKER APPLE CIDER

Steps:

• Thoroughly wash and dry the apples. Cut each apple into 8 wedges (skins, seeds and stems included) and transfer to a 7-quart slow cooker. Add the cloves, cinnamon sticks and 12 cups water. Cook on high, covered, for 4 hours.
• Remove the lid and carefully crush the apples with a potato masher. Cover again and cook on high for another 2 hours.
• Set a large, fine-mesh strainer over a large stockpot. In batches, ladle the apple mixture into the strainer and use the back of the ladle to press down on the apple pulp to extract the liquid. Discard the pulp. Stir in 1/2 cup of the brown sugar until completely dissolved. Taste and add additional sugar if needed.
• Serve the apple cider hot or allow it to cool fully, then serve it chilled over ice.

CINNAMON LOVE KNOTS

Steps:

• In a large bowl, dissolve yeast in water. Let stand for 5 minutes. Add the milk, butter, sugar, eggs and salt. Beat until smooth. Stir in enough flour to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down; divide into three portions. Cover two with plastic wrap. Shape one portion into 12 balls. Roll each ball into an 8-in. rope. Combine sugar and cinnamon. Dip rope into melted butter, then coat with cinnamon-sugar. Tie into a knot. Tuck and pinch ends under and place on ungreased baking sheets. Repeat with remaining dough. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 12-14 minutes or until golden brown.

HOT SPICED APPLE CIDER

Steps:

• Place the apple cider, peppercorns, one of the cinnamon sticks, the cloves, and the star anise in a medium saucepan. Cut a large (1 by 4-inch) peel from the orange using a vegetable peeler and add it to the pan. Bring the cider mixture to a boil, lower the heat, and simmer for 5 minutes. Strain into a 4-cup glass measuring cup and discard the solids.
• Pour the hot cider into mugs or heatproof glasses. Add 2 tablespoons of bourbon to each mug. Cut the orange in half through the stem, slice crosswise in 1/4-inch-thick half-rounds, and add one slice to each mug. Cut the apple in half through the stem, remove the core, slice crosswise in 1/4-inch-thick half-rounds, and add one slice to each glass.
• Serve hot with a cinnamon stick in each glass for stirring.

APPLE CIDER CINNA-KNOTS

Steps:

• For the dough: Place ½ cup of warm apple cider in your electric mixing bowl. Add the yeast and allow it to swell for 5 minutes. It should look foamy. Then add 1 ¼ cups of room-temperature apple cider, plus the oil and salt.
• Using a bread hook, mix on low, adding the flour a little at a time. "Knead" in the mixer for 3-5 minutes until well combined but tacky.
• Oil a large bowl. Place the dough in the bowl and turn it to cover in oil. Cover tightly with plastic wrap and allow the dough to rise for 2 hours.
• When to dough is more than double the original size, punch it down and place it on a floured work surface.
• Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
• Divide the dough into two equal pieces, to make it easier to work with. Use your hands to turn the edges of the dough under to create a perfectly round, smooth mound.
• Roll the dough (from the middle out) into a 12 inch circle. Then using a pizza cutter (or sharp floured knife) cut the dough into strips ¾ X 4 inches long.
• Flour you hands and roll each strip into a 6 inch "snake." Then cross the ends and tie the snake into a loose knot. Place it on a piece of parchment paper and repeat with the rest of the dough. The knots will expand, but not much. You can put them fairly close together.
• Bake for 10 minutes.
• Melt the butter in a large bowl. While the knots are still hot, toss them in the butter-coating each completely.
• Place the sugar and cinnamon in a brown paper bag. Using a slotted spoon, scoop the knot out of the butter and place them in the bag.
• Shake the knots until they covered in cinnamon sugar. Serve warm! The paper bag absorbs the extra butter!
• Makes approximately 60 heavenly Cinna-Knots!