Cinnamon Hot Cakes Food

CINNAMON YUM CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan or dish and line bottom with parchment paper. Grease parchment or spray with cooking spray.
• Whisk together flour, baking powder, baking soda, cardamom, cinnamon, and salt in a bowl. Beat together butter and sugar with an electric mixer at medium speed in a large bowl until light and fluffy, about 3 minutes. Beat in syrup, then add eggs 1 at a time, beating well after each addition. Beat in wine and half of flour mixture, then beat in remaining flour mixture. Add nuts and raisins, beating just until combined. Pour batter into prepared pan.
• Bake until a toothpick inserted into center comes out clean, about 45 minutes. Cool cake completely in pan on a wire rack, about 1 hour.
• Sprinkle with some turbinado sugar and nuts for garnish.

CINNAMON HOTCAKES

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder and cinnamon. Combine eggs, milk and butter; stir into dry ingredients just until combined. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Sprinkle with cinnamon. Turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with syrup.

CINNAMON HOT CAKES

Steps:

• Mix dry ingredients in a bowl. Add melted margerine, eggs, and milk. Mix only till smooth.
• Use about 1/4 of a cup of pancake batter per hot cake. Have the temperature on your stove top set to 5 or 6. Flip hot cakes when they start to bubble a bit.

CINNAMON VANILLA WEDDING CAKE WITH MEXICAN HOT CHOCOLATE BUTTERCREAM

Steps:

• Combine the egg whites and sugar in a stand mixer bowl and whisk to combine. Place bowl over simmering water while whisking regularly until the mixture reaches 140 degrees F on an instant-read thermometer and the sugar is completely dissolved. Remove bowl from heat and whip the mixture at medium to high speed until the meringue has cooled almost completely.
• Slowly add the room temperature butter piece by piece until the buttercream takes on a cottage cheese consistency. Add the melted cooled chocolates, spices, and vanilla until incorporated and smooth.
• Cream the butter in a stand mixer until smooth and light. Add sugar and continue to mix until fully incorporated and fluffy.
• Add 1 egg at a time, beating well after each addition. In a medium bowl sift together flour, baking powder, cinnamon, and salt.
• Preheat oven to 350 degrees F.
• Combine milk and vanilla. Add portions of the flour mixture and milk mixture to the electric mixer, alternating, starting and ending with flour. Pour evenly into 2 buttered and floured 9-inch cake pans.
• Bake for 40 minutes or until golden - cake should pull away from the side and spring back to the touch.
• Frost cake and decorate as desired.

CINNAMON HOT CHOCOLATE

Steps:

• In a medium saucepan, bring the milk to a simmer over medium heat. Reduce the heat to medium low and add the cinnamon sticks and Mexican chocolate. Simmer until fragrant and the chocolate is melted, about 5 minutes; remove the cinnamon sticks. Serve in mugs topped with mini marshmallows.

CINNAMON CHEESECAKE

Steps:

• Preheat oven to 325°F.
• Mix cream cheese & sugar until fluffy. Add cinnamon & vanilla; continue mixing. Add eggs one at a time, mixing well between each egg.
• Stir in sour cream.
• Pour into prepared graham cracker crust & bake for 50 minutes. Let cool 10 minutes then refrigerate until thoroughly chilled.

OLD FASHIONED CINNAMON NUT CAKE

Steps:

• In a large bowl, mix together sour cream, 1/2 cup sugar, salt, and yeast. Stir until yeast dissolves. Add eggs, 1/2 cup melted butter, and half of the flour; mix well. Mix in the remaining flour.
• Turn dough out on floured board. Knead until smooth, about 10 to 15 minutes. Place in greased bowl, and cover. Let rise in warm place until double in bulk, about 1 1/2 to 2 hours. Punch dough down. Turn over, and let rise again for 45 minutes.
• Place 1/2 cup melted butter in a small cup. Mix together 1 cup white sugar, chopped nuts, and cinnamon. Form dough into walnut-sized balls. Dip each ball in melted butter, and roll in sugar-nut mixture. Place in layers in a 10 inch greased tube pan. Sprinkle any remaining sugar-nut mixture or melted butter over the top layer of balls. Cover pan with waxed paper and a towel, and let dough rise again 45 minutes.
• Bake at 375 degrees F (190 degrees C) for 40 to 50 minutes, or until golden brown. Run a spatula around sides of cake, and invert onto plate.

CINNAMON CHOCOLATE CAKE

Steps:

• Sift sugar and flour into a large bowl.
• In a saucepan, mix 1/2 cup margarine, shortening, 4 tablespoons cocoa, and water. Bring to a rapid boil.
• Pour over flour/sugar mixture and mix well.
• Add buttermilk, eggs, baking soda, cinnamon, and 1 teaspoon vanilla and blend well.
• Pour batter into a greased 15x11 inch pan and bake at 400 degrees for 20 minutes.
• To make topping, mix powdered sugar, 1/3 cup cocoa, 1 teaspoon vanilla, 1/2 cup butter, milk and blend well. Stir in pecans.
• Pour over warm cake and use a warm knife to spread.

CINNAMON NUT CAKE

Steps:

• Cream together butter and sugar.
• Add eggs one at a time beating well after each.
• Sift together flour and baking powder.
• Gradually add to the creamed mixture blending well.
• Stir 2 tsp baking soda into sour cream.
• Add to mixture and blend well.
• Stir in nuts.
• Pour approx.
• 1/3 of batter into greased and floured tube or bundt pan.
• Mix cinnamon& 3 Tbsp sugar.
• Sprinkle half of cinnamon and sugar mixture over batter.
• Swirl with a knife.
• Repeat with remaining batter and sugar mixture, ending with batter.
• Bake at 350 for 1 hour.
• Cool for 10 minutes.
• Remove from pan and cool completely.
• Dust with confectioners sugar.

CINNAMON CHOCOLATE CAKE

Steps:

• In a small saucepan, combine the butter, oil and chocolate. Cook and stir over low heat until chocolate is melted. Remove from the heat. Add the water; pour into a mixing bowl. Cool to room temperature. Beat in the eggs, sugar and vanilla. Combine the flour, cinnamon, baking soda and salt; add to the chocolate mixture alternately with buttermilk. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° until a toothpick inserted near the center comes out clean, 30-35 minutes. Remove to a wire rack. , In a small saucepan, combine the butter, milk and chocolate. Cook and stir over low heat until the chocolate is melted. Remove from the heat. Stir in confectioners' sugar and vanilla until smooth; fold in pecans. Spread over warm cake. If desired, sprinkle with additional chopped pecans.

BUTTERY CINNAMON CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a 10 inch Bundt pan. Stir together the flour, baking powder, 1 teaspoon ground cinnamon and salt; set aside.
• In a large bowl, beat shortening, 1 1/3 cups white sugar and 1 1/2 teaspoon vanilla until light and fluffy. Add eggs one at a time, beating for at least 1 minute after each egg. Beat in the flour mixture alternately with the milk. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack. Remove cake from pan while it is still warm, and poke holes around the top of the cake with a fork. Pour the warm cinnamon syrup into the holes and onto the top and sides of the cake.
• To Make Cinnamon Syrup: In a saucepan, combine 1/2 cup white sugar, butter, water, 1 teaspoon vanilla and 3/4 teaspoons ground cinnamon. Heat and stir until butter melts.

CINNAMON SUPPER CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9-inch round cake pan.
• Sift together the flour, baking powder, and salt; set aside.
• In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg, then stir in the vanilla and milk. Beat in the flour mixture, just until incorporated. Pour batter into prepared pan.
• Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. While cake is still warm, spread with butter, and sift confectioners' sugar and cinnamon over the top.

CINNAMON COFFEE CAKE

Steps:

• In a large bowl, cream butter and 2 cups sugar until light fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth. , Spoon a third of batter into a greased 10-in. tube pan. Combine cinnamon, nuts and remaining sugar; sprinkle a third over batter in pan. Repeat layers 2 more times. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.

CINNAMON COFFEE CAKE

Steps:

• Cream together oleo, 1/2 Cup brown sugar and 1 cup granulated sugar.
• Add the beaten eggs and mix well.
• Sift together all dry ingredients.
• Add to creamed mixture alternately with the buttermilk.
• Pour into greased and floured 9 x 13-inch pan.
• Sprinkle topping over the batter.
• Cover with foil and refrigerate overnight.
• Remove foil and bake at 350° for 35 minutes or until cake tests done.

CINNAMON BLUEBERRY HOTCAKES

Steps:

• Preheat oven to 275 degrees.
• Combine egg, milk, vanilla, and melted butter and mix well.
• In a separate bowl mix together dry ingredients.
• Add frozen blueberries and stir gently to coat.
• Add wet ingredients to dry ingredients and mix gently until just combined.
• Allow mixture to stand for ten minutes before cooking.
• Heat a heavy griddle or fry pan which is greased with a little butter.
• Pour a 1/4 cup of batter into pan and tip to spread.
• When bubbles appear on surface and begin to break, turn over and cook the other side.
• Butter and place on foil in oven to keep warm until you're ready to serve them up. This keeps them nice and hot.