Cinnamon Apricots In Cream Food

BAKED APRICOTS

Steps:

• Make sure butter is room temperature.
• Wash and dry the apricots. Cut them in half and remove the seed.
• Place apricots in a baking tray of your choice.
• Turn oven on at 375 degrees. I used a toaster oven because the baking tray I was using is not too big.
• In a bowl mix sugar, vanilla and butter. Add cinnamon too. I used a spoon and mixed for about 30 seconds to a minute. I mixed until it became a homogeneous, thick buttery mix. Scoop with a spoon and place the buttery mix in the middle of each apricot half. Fill it up and use the left overs to slather a bit on the sides too.
• Bake for about 12 minutes.
• Let the baked apricots cool down for about 10 minutes.
• Serve 2 halves per person. Add Ice Cream on top and pour few tbsps of the syrup on top. Add a cinnamon stick on the side of the plate as garnish. Serve fast because ice cream will start melting since the apricots are still warm. Enjoy:)

CINNAMON PINWHEELS

Steps:

• Cut butter or margarine into flour with pastry blender. Stir in sour cream. Cover and refrigerate at least 8 hours.
• Mix together 3 tablespoons sugar and the cinnamon. Divide dough into halves.
• Roll 1 half into rectangle, 20 x 7 inches, on a sugared, well-floured cloth-covered board. Sprinkle with half of the sugar-cinnamon mixture. Roll up tightly, beginning on the 7 inch side.
• Roll other half of dough into a 20 x7 inch rectangle. Sprinkle with remaining sugar-cinnamon mixture. Place loose end of roll on the 7 inch side of the rectangle; pinch edges to seal. Continue to roll up tightly; pinching edges of dough into roll to seal.
• Wrap and refrigerate at least 1 hour but no longer than 48 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Cut roll into 1/4 inch slices. (For easier cutting, wrap a length of thread around roll at 1/4 inch increments and pull tightly until slice is cut.) Place about 2 inches apart on ungreased cookie sheet. Mix 3 tablespoons sugar and the water; brush over cookies. Bake until golden brown, 20-25 minutes.

CREAMY CINNAMON APPLE AND WALNUT FRUIT SALAD

Steps:

• For the dressing: In a mixing bowl using an electric hand mixer, whip together Neufchatel cheese, brown sugar, cinnamon and nutmeg on high speed until light and fluffy, about 3 minutes.
• Add sour cream and vanilla and blend until combined. Chill until ready to serve salad.
• For the fruit salad:I n a medium mixing bowl combine water and lemon juice. Dice apples into cubes, while cutting out core, and as your cutting them in batches dump them into the lemon water mixture and let rest about 1 minute then drain on paper towels (this just reduces the browning).
• Transfer apples to a bowl along with about 3/4 of the walnuts and 3/4 of the cranberries, and the Neufchatel cheese mixture.
• Toss to coat apples evenly. Sprinkle remaining 1/4 of the walnuts and cranberries over top. Keep chilled and serve within an hour for best results*.

CINNAMON FRUIT DIP RECIPE

Steps:

• Soften the cream cheese by microwaving it for 30 seconds at a time, until it is soft enough to work with but not melted.
• In a small bowl, combine the cream cheese and sweetened condensed milk. I used a whisk and this came together easily. A mixer would make it faster, but it isn't necessary. Beat the mixture until there are no more cream cheese lumps.
• Add a splash of lemon juice, about a teaspoon and continue to stir.
• Once the mixture is well blended, add the cinnamon and stir in.
• Serve with apples or other fruit.
• Chill leftovers in an airtight container.

CINNAMON YOGURT DIP

Steps:

• Mix yogurt, honey, brown sugar, and cinnamon together in a bowl.
• Refrigerate 1 hour before serving.

APRICOT PECAN CINNAMON BRIE CHEESE PIZZA DESSERT

Steps:

• Pour heavy whipping cream into a glass bowl whip until it becomes whipped cream. Set in the refrigerator to chill.
• Preheat your oven 350 degrees
• Spread your pizza dough out on your pizza pan.
• Spread apricot jam evenly on your pizza dough.
• Add your diced apples
• Add your unsalted chopped pecans
• Top with your Brie cheese.
• Bake 18-20 minutes until done. Remove from the oven sprinkle with cinnamon slice into 8 slices. Top with whipped cream & enjoy.

HONEY-CINNAMON ICE CREAM

Steps:

• In a medium saucepan, combine the milk and cream. Break up the cinnamon stick into several pieces and toss them into the pan. Scald the milk mixture over medium-high heat (bubbles start to form around the edge of the pan, but the liquid is not boiling). Remove from the heat and let the cinnamon steep in the milk mixture for about 1 hour.
• In a medium bowl, whisk the egg yolks until blended, and then slowly whisk in the honey, sugar, and ground cinnamon until combined. Return the milk mixture to medium-high heat and scald again. Slowly add the hot milk mixture to the egg-honey mixture, a little at a time, whisking constantly. When all of the hot milk mixture has been incorporated, return the contents of the bowl to the saucepan, and return the saucepan to medium heat. Cook, stirring continuously with a wooden spoon, for 6 to 8 minutes, or until the mixture thickens and coats the back of the spoon. The mixture will seem watery at first, then it will start to steam, and then it will start to develop a little body and get thicker. Remove from the heat and immediately strain through a fine-mesh sieve into an airtight container. Whisk in the salt. Cover and refrigerate for at least 2 hours, or until cold, or up to overnight.
• Churn in an ice cream maker according to the manufacturer's directions.
• When the ice cream has finished churning, freeze it for at least 2 hours to allow it to ripen. During the ripening process, the ice cream becomes harder and smoother and the flavors more fully develop. The ice cream can be stored in an airtight container in the freezer for up to 1 week.

CREAMY CINNAMON DIP

Steps:

• Beat all ingredients in medium bowl with electric mixer on medium speed until well blended. Spoon into serving bowl. Cover.
• Refrigerate until ready to serve. Serve with fresh fruit slices, cookies or pound cake or angel food cubes.

BLACK PEPPER-CINNAMON HONEY WITH FRUIT AND ICE CREAM

Steps:

• Heat the honey, pepper, and cinnamon stick in a small pot over low heat. When ready to serve, add the fruit to the honey mixture and toss.
• Put a scoop of ice cream into each serving dish and top with the honey mixture.
• Garnish with cookies and serve.

CINNAMON APRICOTS IN CREAM

Steps:

• Preheat oven to 375°F Halve and remove seeds from apricots. Place in 1-quart casserole.
• In small bowl, combine sugar, water and cinnamon; pour over fruit. Bake 20 minutes or until apricots are tender.
• Pour on cream and bake 5 minutes longer. Serve.