CINNAMON SUGAR
Make and share this Cinnamon Sugar recipe from Food.com.
Provided by Dancer
Categories Low Protein
Time 10m
Yield 1/4 c.
Number Of Ingredients 2
Steps:
- Stir sugar with cinnamon.
- Place funnel over spice bottle with shaker lid; carefully pour in cinnamon sugar.
CINNAMON-SPICED CHOCOLATE TAMALES
Take a walk on the sweeter side of tamale deliciousness with this crowd-pleasing cinnamon-spiced chocolate version.
Provided by My Food and Family
Categories Recipes
Time 1h50m
Yield 26 servings
Number Of Ingredients 4
Steps:
- Soak corn husks in hot water 30 min.; drain.
- Spread 2 Tbsp. tamale dough into 3x2-inch rectangle down center of each husk, leaving about 2-inch uncovered space at top of husk.
- Spoon 1 Tbsp. chocolate and 1 tsp. coconut down center of each husk; fold over sides, then both ends of husk to enclose filling.
- Steam in a tamalera 1 hour or until done, adding water when needed. (Tamales are cooked when they pull away from husks.) Cool slightly.
Nutrition Facts : Calories 290, Fat 20 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 10 mg, Sodium 310 mg, Carbohydrate 28 g, Fiber 3 g, Sugar 10 g, Protein 3 g
SWEET CINNAMON TAMAL
Baking a single large-format tamal in a foil-covered pan set in a roasting pan of hot water produces a similarly tender texture to the corn husk-wrapped variety. The result is a moist, barely sweet cake with pudding vibes.
Provided by Daniela Soto-Innes
Categories Bon Appétit Dessert Hominy/Cornmeal/Masa Cinnamon Corn Bake Soy Free Peanut Free Wheat/Gluten-Free Tree Nut Free Steam
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F. Lightly coat an 8x8" metal baking pan with nonstick spray. Whisk masa, baking powder, salt, and 1 tsp. cinnamon in a medium bowl.
- Pulse corn kernels in a blender or food processor until very coarsely puréed, just a few seconds should do it.
- Using an electric mixer on medium-high speed, beat butter and raw sugar until pale and slightly fluffy, about 3 minutes. Beat in corn purée and vanilla. Reduce speed to low and beat in dry ingredients; mix until batter is smooth, about 2 minutes. Scrape into prepared pan and cover tightly with foil. Set baking pan inside a large roasting pan; pour in boiling water to come halfway up sides of baking pan.
- Bake tamal until top springs back when lightly pressed and a tester inserted into the center comes out clean, 75-85 minutes. Let cool slightly in pan before serving.
- Mix crème fraîche and 2/3 cup queso fresco in a small bowl. Scoop tamal onto plates and top with crème fraîche mixture, more queso fresco, and a dusting of cinnamon.
CINNAMON SUGAR TAMALES
Very easy to make. Tamales are not just for dinner but great as a desert.
Provided by Maria Shinzai
Categories Other Desserts
Number Of Ingredients 5
Steps:
- 1. Prepare the masa
- 2. In a large bowl, combine the masa, sugar, cinnamon, and vanilla and mix well.
- 3. To assemble the tamales, place 2 tablespoons of the masa mixture in the middle of a large corn husk. Fold the tamales using the fold-over method and tie around the middle. Repeat for the remaining tamales.
- 4. Steam the tamales for 45 to 50 minutes. Top with a scoop of ice cream if you like.
- 5. You can assemble them using a small ice cream scoop. It will make it faster to create uniform sized tamales. In some variations, you can substitute the sugar with brown sugar or honey to taste. combinations of white and brown sugar or white sugar and honey work well too.
SWEET TAMALES
Posting for Zaar World Tour 2006 I did not know they made two types of tamales, sweet and savory. I think these sound really good!! From Nestles
Provided by Charlotte J
Categories Dessert
Time 1h45m
Yield 24 tamales
Number Of Ingredients 12
Steps:
- Sort corn husks, setting aside any torn ones.
- Soak intact husks in warm water for at least 1 hour or until softened and easy to fold.
- Beat 2/3 cup lard in large bowl until creamy.
- Combine flour, corn meal, sugar, cinnamon and salt in medium bowl.
- Alternately add flour mixture, water and sweetened condensed milk to lard, mixing well after each addition.
- Melt remaining lard and gradually stir into masa mixture, mixing until consistency of thick cake batter (masa).
- Stir in vanilla, raisins and nuts.
- Spread 1/4 cup masa, using back of a spoon, to form a square in the center of one husk.
- Fold right then left edge of husk over masa.
- Fold up bottom edge.
- Repeat with remaining ingredients.
- Place vegetable steamer in pot with lid and add water to just below steamer.
- Arrange tamales upright in steamer rack.
- Cover top of tamales with reserved dry husks and a damp towel and cover.
- Bring to a boil then reduce heat to low.
- Steam, adding water as needed, for about 1 1/2 to 2 hours or until masa pulls away from husks.
Nutrition Facts : Calories 244.9, Fat 12.3, SaturatedFat 4.5, Cholesterol 13.7, Sodium 219.2, Carbohydrate 31.4, Fiber 2.2, Sugar 14.9, Protein 3.6
SWEET SPICED TAMALES
A yummy Mexican side dish.
Provided by Sandis Take
Categories World Cuisine Recipes Latin American Mexican
Time 3h30m
Yield 32
Number Of Ingredients 13
Steps:
- Soak the dried corn husks in hot water until soft, 30-60 minutes.
- Beat the shortening and salt with an electric mixer in a bowl until light and fluffy, and slowly beat in the masa harina 1/4 cup at a time, alternating with 1/4 cup water per addition, until the masa mixture is very light and fluffy. Beat in 1/2 cup brown sugar, baking powder, cinnamon, nutmeg, and vanilla until the mixture forms a soft, fluffy dough, about 5 minutes.
- To assemble the tamales, drain the corn husks and pat them dry. Spread about 2 tablespoons of the masa dough onto a corn husk, forming a rectangle of dough 1/4 inch thick and about 2x3 inches in size. Spread the dough all the way to the right edge of the corn husk, and about 1/2 inch from the left edge. Spoon about 1 teaspoon pecans in a line down the center of the masa dough, and sprinkle the nuts with about 1 teaspoon of brown sugar.
- Roll the right edge of the corn husk over the filling to the center of the tamale. Fold the left edge towards the center, rolling the filling into the dough, so the plain edge overlaps the rolled tamale. Fold the top end down and the bottom end up, making a tidy package, and tie securely with a piece of kitchen twine.
- Fill a large saucepan with water, and place a steamer rack in the pan so the top of the rack is about 2 inches above the water. Place the filled tamales into the steamer with seam sides down. Bring to a boil, cover, and steam the tamales until firm and the dough releases easily from the corn husk, 1 1/2 to 2 hours.
Nutrition Facts : Calories 138.4 calories, Carbohydrate 15.4 g, Fat 8.5 g, Fiber 1.7 g, Protein 1.2 g, SaturatedFat 1.8 g, Sodium 98.3 mg, Sugar 6.8 g
SWEET RAISIN TAMALES
I recreated this dessert tamale based on one Grandma made just for us kids.-Yvette Marquez-Sharpnack, Highlands Ranch, Colorado
Provided by Taste of Home
Categories Desserts
Yield about 1 dozen.
Number Of Ingredients 13
Steps:
- PILONCILLO SYRUP:, Bring water with cinnamon stick and cloves to a boil; remove from heat, cover, and let steep for 1/2 hour. On low heat, add the piloncillo and let melt. Remove from heat, cover, and let cool. Discard cinnamon stick and cloves., MAKE TAMALE MASA:, Place lard in a large stand mixer with a flat beater and mix until fluffy, scraping sides so the lard stays in the center of the mixing bowl. Add the baking powder and salt and mix all together., Add the masa and mix until combined. Slowly add the cooled syrup and fold the raisins into the masa mixture until combined., PREPARE CORN HUSKS (OJAS):, Soak corn husks in water for an hour before using. Rinse well with running water to take off any dust or corn husk fibers. To keep corn husks pliable and easy to work with, keep in water while filling tamales. Place a handful of wet corn husks in a colander to drain before using., SPREAD MASA:, Place the wide end of the husk on the palm of your hand. The narrow end is at the top. Starting at the middle of the husk, with the back of a spoon, spread 2 tablespoons of the masa in a rectangle or oval shape, using a downward motion toward the wide-bottom edge. Do not spread the masa to the ends; leave about a 2-inch border on the left and right sides of the husk., FILL CORN HUSKS:, Fold both sides to the center; finish off by bringing the pointed end of the husk toward the filled end. Make sure it's a snug closure so the tamale will not open during steaming. Secure by tying a thin strip of corn husk around the tamale. This will keep the tamale from unwrapping during the steaming process, especially if the husk is too thick and will not stay folded., STEAM TAMALES:, Use a deep pot or tamale steamer to steam the tamales. If using a tamale steamer, fill with water up to the fill line. Set the tamale rack over the water. Place tamales upright with folds against the sides of the other tamales to keep them from unfolding. Cover pot with a tight fitting lid. Set heat on high and bring to a boil, about 15 minutes. Lower heat and simmer for 1 to 1½ hours. Keep lid on tightly. To test for doneness, place one tamale on a plate and take off the corn husk. If it comes off without sticking to the tamale, they're done.
Nutrition Facts :
SWEET CINNAMON TAMALE WITH APPLES
Steps:
- For the apple compote: Set a medium saute pan over medium-high heat. Add the butter and green apples. Saute until the apples soften, 1 to 2 minutes, and then add the raisins, sugar, cinnamon, nutmeg and lemon juice. Add 1/4 cup of water and simmer until the apples are cooked through and the raisins are plumped, about 5 minutes. Set the compote aside to cool on a plate.
- For the tamales: Mix the masa harina, 1 1/4 cups water, butter, salt and agave into a thick paste. Fold the apple compote into the masa mixture.
- Set a corn husk out on a flat surface (double up or shingle 2 husks if they are small or have tears). Add 5 tablespoons of the masa mix into the center of the corn husk. Push the mixture to 1 inch from the side of the husk. Fold one edge of the husk to the center and then fold the other side to cover the entire tamale. Fold the ends over by 2 inches and tuck under to hold in place.
- Place a colander in large pot of boiling water, but do not let the colander touch the water. Place the tamales in the colander, cover and steam the tamales for 30 to 40 minutes.
- Serve the tamales topped with vanilla ice cream and a drizzle of caramel.
RED HOT CINNAMON GUMMIES
Steps:
- Combine first 3 ingredients in a small pot and heat over low to medium heat until very warm. TASTE IT. You can add more cinnamon oil or more sweetener (add stevia if you'd like). Tailor it to your taste buds.
- Slowly whisk in the gelatin until dissolved. At this point I pour it through a mesh sieve to strain out any pieces of gelatin that didn't dissolve. Pour into silicone molds and refrigerate until firm.
Nutrition Facts : Calories 17 kcal, Protein 4 g, Sodium 13 mg, ServingSize 1 serving
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- Bring a large pot of water to a boil. Remove from heat and soak the corn husks, pushing them under water with kitchen tongs. Let soak 30 minutes then remove from the water and wipe clean. You will need 24 corn husks that are at least 4-5 inches wide at the bottom.
- Meanwhile, combine masa harina, cocoa powder, cinnamon, baking powder, salt, and chipotle powder in a large bowl. Whisk until completely incorporated.
- Combine butter or coconut oil and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium until very fluffy, about 3-4 minutes. Don’t skimp on this step, this is what gives you fluffy tamales.
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- Place shortening in bowl of a stand mixer and beat on medium speed until creamy and fluffy; about 3 minutes.
- Add milks, water, 1 tablespoon of cinnamon, nutmeg, and corn flour. Continue mixing at medium speed, pausing a few times to scrape sides of bowl with a spatula; about 10 minutes.
- Combine apples, sugar and 1 teaspoon cinnamon in a separate bowl. Stir to distribute ingredients evenly. Set aside.
- Fold one side of the corn husk over filling, then fold the other side, overlapping. Fold the pointed side up and turn over to keep it from unfolding. Repeat with remaining husks and masa.
- Arrange tamales upright in a steamer. Fill with hot water right below rack and cook over medium-high heat.
- Cover top of tamales with a layer of remaining husks and a damp towel; cover with lid, bring to a boil and reduce heat to medium, adding hot water as needed.
- Remove tamales from steamer. Remove and discard husk, serve warm with a side of vanilla ice cream and a sprinkle of pecans (optional).
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- Bring water with cinnamon stick, and cloves to a boil; remove from heat, cover, and let steep for 1/2 hour. Add piloncillo, on low heat, let the piloncillo melt. Remove from the heat, cover, and let cool.
- Place lard in a large stand mixer and mix until fluffy, scraping sides so the lard stays in the center of the mixing bowl. (The flat beater is the ideal accessory for mixing.) Add the baking powder and the salt to the lard and mix together.
- Use a deep pot or tamal steamer to steam tamales. If using a tamal steamer fill with water up to the fill line. Set the tamal rack over the water. Place tamales upright, with fold against the sides of the other tamales to keep them from unfolding. Cover pot with a tightly fitting lid. Set heat on high and bring to a boil, about 15 minutes. Lower heat and simmer for 1 to 1½ hours. Keep lid on tightly. To test if done, put one tamal on a plate and take off the corn husk. If it comes off without sticking to the tamal they are done.
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- Cinnamon Raisin Tamales. These tamales are classically flavored with cinnamon and raisins. I suggest using a combination of black and golden raisins to give the tamales some variety.
- Pink Raisin Tamales. These tamales are traditionally served during festive periods and are colored to give them a holiday feel. The color works best when you use a commercial chemical food coloring.
- Chocolate Tamales with Hot Honey. These tamales are perfect for anyone with a sweet tooth. They are ideal served with vanilla ice cream. The creaminess perfectly offsets the sweet hit of the honey.
- Pineapple, Cinnamon, and Raisin Tamales. These tamales incorporate pineapple jam into the traditional tamale recipe. This gives them an extra kick of fruity sweetness without being overpowering.
- Strawberry Tamales. Strawberry tamales are the perfect summer dessert. You can make them with chopped fresh strawberries stirred through the masa dough.
- Dulce de Leche Tamales. Dulce de leche literally translates from Argentinian to “sweet from milk”. It is a form of thickened, sweetened milk similar to caramel.
- Blueberry Dessert Tamales. This recipe for blueberry tamales comes from Key Ingredients. They are made using fresh blueberries, although frozen ones would work too.
- Sweet Corn Tamales. These tamales are also known as tamales de elote. They are perfect at any time of the day, even as a breakfast dish. They are delicious served with Queso fresco, a type of Mexican cheese.
- Festive Sweet Tamales. These are traditionally served in Mexico as part of the Three Kings Day festivities. This recipe uses unsweetened shredded coconut, the seeds from a vanilla bean, and coconut milk as the flavorings.
- Apple Cinnamon Sweet Tamales. There is no better combination of flavors than apple and cinnamon. These are ideal as a winter’s dessert with the flavors reminiscent of Christmas.
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- Prepare the strawberries: with a fork or whisk, mash the strawberries you are looking brake them, add the piloncillo and set them aside.
- Make the masa: In the bowl of a standing mixer fitted with a whisk attachment, beat the butter on high speed until very fluffy, about 5 minutes. Stop the mixer and add the sugar, salt, baking powder, baking soda, cinnamon and ground star anise. While whisking on medium speed, slowly add golf ball–sized chunks of fresh masa to the bowl. Wait until each chunk is incorporated before adding the next. Once all of the masa has been added, increase speed to high and whisk until the mixture resembles heavy whipped cream, about two to three minutes.
- Assemble: Remove the corn husks from the water and gently blot them to dry. Using a spoon or a spatula, spread two generous spoonfuls of the masa dough into the husk. Be careful not to overfill the corn husks—the masa dough should be completely enveloped in its wrapping, or it will leak out while cooking.
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