Cinnamon Sauce Food

HOMEMADE CINNAMON APPLESAUCE

Steps:

• In 6-quart stockpot or Dutch oven, place all ingredients. Heat to boiling, stirring occasionally. Reduce heat to low; cook uncovered 30 to 40 minutes, stirring occasionally, until apples are tender.
• Remove from heat; discard lemon peel and cinnamon sticks. Let apple mixture cool slightly, about 10 minutes; puree in a food processor, blender, or mash with a potato masher. Serve warm or cover and refrigerate until ready to serve.

OOEY-GOOEY CINNAMON BUNS

Steps:

• In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
• In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
• Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

APPLE DUMPLINGS WITH RICH CINNAMON SAUCE

Steps:

• Adjust oven rack to lower-middle position and heat oven to 425 degrees.
• Mix 3 Tbs. of butter, 1/2 cup of brown sugar, 1 tsp. cinnamon and all the nuts in a small bowl. Spoon a portion of the mixture into each hollowed-out apple core.
• For boxed pie crusts, unroll one of the dough sheets onto a floured work surface. Pulling on sides of dough to straighten rounded edges, roll it into an approximate 12-inch square, then cut the dough into four 6-inch squares; brush the perimeter of each square with egg white. Set an apple half on each square. Bring up the 4 corners of dough around the apple and pinch edges to seal. Place on a large (at least 18- by 12-inch) parchment-covered baking dish. Brush dumpling tops and sides with egg white; sprinkle with sugar. Repeat process with remaining apples and dough.
• Bake dumplings until pastry sets and starts to turn golden brown, about 10 minutes. Reduce heat to 375 and bake until golden brown, about 20 minutes longer.
• While apples bake, bring 1 cup water, the remaining 2 Tbs. butter, 1/2 cup brown sugar and 1 tsp. cinnamon to boil in asmall saucepan over medium heat. Dissolve cornstarch in 2 tsps. water; whisk into hot syrup for a smooth sauce. Cover, keep warm.
• For each serving, spoon a portion of sauce on a dessert plate. Set apple dumpling over warm sauce; serve immediately.

APPLE DUMPLINGS WITH RICH CINNAMON SAUCE

Steps:

• Cut a thin sliver off of the bottom of each apple so that they sit flat.
• Heat oven to 425 degrees.
• Mix 3 tablespoons butter, 1/2 cup brown sugar, 1 teaspoon cinnamon, and all the nuts in a small bowl.
• Spoon a portion of the mixture into each hallowed-out apple.
• For boxed pie crust, unroll one of the dough sheets onto a floured work surface.
• Pulling on side of dough to straighten rounded edges, roll it into an approximate 12-inch square.
• Then cut the dough into four 6-inch squares.
• Brush the edge of each square with egg white.
• Set an apple half on each square.
• Bring up the dough's 4 corners around the apple and pinch edges to seal.
• Place on a large (at least 12-by-18-inch) parchment-covered baking dish.
• Brush dumpling tops and sides with egg whites.
• Sprinkle with sugar.
• Repeat the process with remaining apples and dough.
• Bake dumplings until pastry sets and starts to turn golden, about 10 minutes.
• Reduce heat to 375 and bake until golden-brown, about 20 minutes longer.
• While apples bake, bring 1 cup water, the remaining 2 tablespoons butter, 1/2 cup brown sugar and 1 teaspoon cinnamon to boil in a small saucepan over medium heat.
• Dissolve cornstarch in 2 teaspoons water; whisk into hot syrup for a smooth sauce.
• Cover, keep warm.
• For each serving, spoon a portion of sauce on a dessert plate.
• Set apple dumpling over warm sauce, and serve immediately.

SPICY CRANBERRY MEXICAN CINNAMON SAUCE

Steps:

• Heat butter in a medium saucepan over medium-high heat. Add the onions, celery and carrots and cook until soft. Raise the heat to high and add the port, cook until dry. Add the spices, cranberry juice, and chicken stock. Strain the sauce and discard solids. Return to pan to heat, whisk in the cold butter, stir in cranberries, and heat through. Season with salt and pepper to taste.

CINNAMON APPLE CRANBERRY SAUCE

Steps:

• In a medium saucepan over medium heat, add the cranberry juice, cranberries, cinnamon and sugar. Bring to a boil and let cook for 5 minutes. Add the apples and cook, stirring occasionally, until the cranberries have softened and apples are tender, about 5 minutes.
• Remove 8 ounces of the liquid to a small bowl and whisk in the cornstarch. Slowly add the cornstarch-juice mixture (slurry) to the cranberry mixture, stirring constantly. Cook for an additional 5 minutes.
• Remove from heat and pour into a serving bowl. Refrigerate until thickened, about 30 minutes. Remove the cinnamon sticks and serve.

CREME ANGLAISE SAUCE WITH CINNAMON

Steps:

• Mix the yolks, vanilla, and cinnamon in a bowl. In a saucepan bring the cream, milk, and sugar to a boil. Slowly blend this with the egg yolk mixture. Pour back into pot and over low heat stirring constantly until thickened. Remove from heat and cool.

CINNAMON CASABITOS WITH FUDGE SAUCE, MAMBA AND FLAKY SEA SALT

Steps:

• For the casabitos: Grate the yuca on the small holes of a box grater. You will end up with about 2 1/2 packed cups.
• Wrap the yuca in a cheesecloth or jelly strainer bag and wring out all the liquid to yield about 1 3/4 cups yuca resembling damp pre-grated Cheddar cheese; discard the liquid. The yuca should be damp enough to form a tight ball when squeezed. Wringing out the liquid is a very important step to achieve crisp casabitos. Place the yuca in a large bowl. Add the cinnamon, nutmeg and salt and work thoroughly into the yuca with your hands. Let this dough rest for 5 minutes.
• For the mamba: Meanwhile, combine the peanuts, oil, coconut sugar, paprika, cayenne and cumin in a blender. Blend for about 3 minutes, scraping down the sides as necessary, until the sauce is mostly smooth with some visible pieces of peanuts. Set aside until ready to serve.
• Continue making the casabitos: Divide the dough into 14 to 18 balls, each 25 to 27 grams (0.9 ounces; the size of a small-medium meatball).
• Grab a sheet of parchment paper, place 1 ball in the center and fold the parchment over it. Press down with your palm to flatten the ball, then roll it about 1/4 inch thick with a rolling pin. Open the parchment and cut the dough with a 3-inch pastry ring or biscuit cutter. Scrape away the excess dough and place the disk on a baking sheet. Repeat with the remaining balls.
• Heat a medium nonstick skillet over medium to high heat. Once it's hot, add 4 or 5 casabitos to the dry skillet without overcrowding. Cook for 3 to 4 minutes, then flip and cook, watching the casabitos carefully and adjusting the heat to avoid burning, until browned on the bottom, 3 to 4 minutes. Flip once more and cook until the other side is browned, about 1 more minute. The casabitos will have a frosted white look to them with some charred spots. Transfer the casabitos to a baking sheet lined with a wire rack after they cook, so they can crisp as they cool. (Alternatively, bake the casabitos for 10 minutes in an oven preheated to 415 degrees F, flipping them halfway through. I prefer the stovetop method because the casabitos will last longer.)
• For the fudge sauce: Combine the cacao powder, coconut oil, coconut sugar, maple syrup, oat milk, vanilla extract and salt in a small saucepan over low to medium heat. Cook, whisking constantly, for 1 to 2 minutes until it reaches your desired consistency and is thick enough to coat the casabitos. Remove from the heat.
• For finishing: Dip each casabito into the fudge sauce to coat just one half, leaving the other half uncoated. Transfer to a wire rack.
• Transfer the mamba to a pastry bag or a resealable plastic bag with a tip snipped off. Pipe dots or 2 or 3 lines of mamba onto the top side of the fudge coating on each casabito. Sprinkle with flaky sea salt.
• Serve immediately and enjoy the casabitos for breakfast or a snack. Store any remaining casabitos in an airtight container at room temperature for up to 3 days.

CINNAMON-SPICED APPLESAUCE

Steps:

• Combine apples, 1 cup water and brown sugar in heavy medium saucepan. Bring to boil, stirring occasionally. Reduce heat, cover and simmer until apples are very tender, about 25 minutes. Uncover and simmer until almost all liquid in saucepan has evaporated, about 6 minutes. Remove from heat. Stir in lemon juice and cinnamon. Cool 30 minutes.
• Using fork, mash apple mixture until coarse and chunky. Serve at room temperature or refrigerate until cold. (Applesauce can be prepared 3 days ahead. Cover and keep refrigerated.)

CINNAMON-RUM SAUCE

Steps:

• Melt unsalted butter in heavy medium saucepan over medium-low heat. Add dark brown sugar, ground cinnamon, and salt and whisk until sugar is dissolved and mixture is bubbling and smooth, about 6 minutes. Remove from heat. Whisk in dark rum and vanilla extract. Serve warm.
• (Cinnamon-Rum Sauce can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat, whisking occasionally, before serving.)

CINNAMON SAUCE

Steps:

• 1. In a sauce pan, combine brown sugar, cornstarch and cinnamon. Gradually blend in 2 cups BOILING water. Cook, stirring constantly, until slightly thickened. 2. Remove from heat and stir in butter and vanilla. Yield: 2-1/2 cups of sauce to serve over ice cream, baked bananas, pineapples, and plain cakes. Recipe By : Jo Anne Merrill File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

CINNAMON DESSERT SAUCE

Steps:

• Combine sugar, flour and salt.
• Add boiling water gradually, stirring constantly.
• Add butter and cook for five minutes, stirring occasionally, until thickened.
• Remove from heat and stir in cinnamon.

CINNAMON SAUCE FOR APPLE PIE

Steps:

• Combine the sugar and flour in a small bowl.
• In a small saucepan, stir together the sugar mix into the milk. Cook until thick.
• Remove from heat and add the vanilla, butter, and cinnamon.
• Use as desired. Leftovers keep well, covered, in the refrigerator. When reheating in the microwave, do it very low and very slow, stirring frequently to prevent clumping and curdling.

FRUIT WITH HONEY-CINNAMON SAUCE

Steps:

• Chop plums, supreme (section) the oranges and halve the grapes, divide mixed fruit among 4 cups. Combine yogurt with honey and cinnamon. Top each fruit cup with 1/4 of the sauce.

CINNAMON CREAM SAUCE

Steps:

• Beat whipping cream in a chilled bowl with chilled beaters until thick.
• Fold in confectioner's sugar, vanilla and cinnamon - just enough to mix inches.
• Serve over angel food cake slices or your choice of dessert.