CINNAMON SWIRLS
The perfect accompaniment to a warming cup of coffee on a rainy afternoon
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 1h
Yield Makes 20
Number Of Ingredients 8
Steps:
- Mix the butter, caster and icing sugar, egg yolks and vanilla with a wooden spoon until creamy, then mix in the flour in 2 batches. Roll out to a 20 x 30cm rectangle on a sheet of baking parchment. Mix the demerara sugar with the cinnamon, sprinkle all over the dough, then gently roll over a rolling pin again to press the sugar in a little. Roll up from one of the 20cm sides using the parchment to help, wrap in the parchment and chill for 30 mins, or up to a day.
- Heat oven to 200C/180C fan/gas 6. Thinly slice into about 20 biscuits, scatter with a pinch more sugar, then bake on baking sheets for 10-12 mins until golden.
Nutrition Facts : Calories 153 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.11 milligram of sodium
CINNAMON SWIRL SALAD
I found this recipe in an Amish cookbook and immediately thought how this might be a perfect side dish for autumn and winter meals and the holidays, year 'round! (Prep time does not include time for jello to set).
Provided by SilentCricket
Categories Christmas
Time 20m
Yield 1 8x8x2 inch pan or mold of jello, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Dissolve jello and candies in boiling water.
- Stir in applesauce, lemon juice, and salt.
- Chill until partially set.
- Fold in nuts.
- Put into mold or 8x8x2 pan.
- Beat together cream cheese, milk, and mayonnaise.
- Spoon over salad; swirl to marble.
- Chill until firm.
Nutrition Facts : Calories 258.4, Fat 12.1, SaturatedFat 4.9, Cholesterol 24.5, Sodium 268.3, Carbohydrate 35.5, Fiber 1.5, Sugar 19.4, Protein 4.8
PUFF PASTRY CINNAMON SWIRLS
Steps:
- Preheat your oven to gas mark 4/180°C/350°F
- In a mixing bowl, mix the butter, light brown sugar and cinnamon together with a spoon until combined.
- Unroll the ready-made puff pastry and spread the cinnamon, butter and light brown sugar mixture evenly over all the pastry leaving a small 1cm gap around the surface. Roll your pastry like a swiss roll.
- With a sharp knife or a piece of string, cut the pastry approximately 2cm long.
- Place them on the baking tray and bake in the oven for 20 minutes. Leave space in-between each cinnamon swirl as they do expand in the oven whilst baking.
- In a small bowl, mix the icing sugar and water together until well combined. Using a spoon or a piping bag, drizzle the icing over each homemade cinnamon swirl in a diagonal motion from top to bottom.
Nutrition Facts : Calories 340 kcal, Carbohydrate 31 g, Protein 4 g, Fat 23 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 13 mg, Sodium 163 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
CINNAMON SWIRL BLONDIE
I love cinnamon and specially in cakes. Always on the look out for new variations where I can bake with cinnamon. These little goodies are awesome.
Provided by Myfoodpassion
Categories Bar Cookie
Time 55m
Yield 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 F Grease an 8x8" baking pan.
- Melt 2/3 cup butterin a small saucepan and let it cook until it is golden brown but not burnt.
- Set aside to cool slightly. In a baking bowl, combine flour, baking powder, and salt.
- In another baking bowl, combine the melted butter, brown sugar, and granulated sugar, and stir until smooth.
- Add the eggs one at the time. then vanilla, and lemon juice and mix well. Add the dry ingredients and stir until just combined.
- Spread the batter in the prepared pan. In a saucepan, melt 1/4 cup butter for the cinnamon swirl.
- Add the sugar and cinnamon and stir to combine. Drizzle the cinnamon sauce over the blondie batter and use a butter knife to swirl it inches Don't try to do a fancy pattern; it all bakes together.
- Bake for 35 to 45 minutes, until a toothpick inserted in the center comes out with just a few crumbs on it. Cool completely before serving.
CINNAMON SWIRL BREAD
This is the most delicious cinnamon yeast bread ever. It makes yummy toast and you'll have more than one piece. If you want a Cinnamon Swirl Orange Bread (which is also good) see the note at the end of the recipe.
Provided by Mimi in Maine
Categories Yeast Breads
Time 3h30m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- In a small bowl soften and proof the yeast in the warm water.
- In a saucepan combine the milk, sugar, butter, and salt; cool to lukewarm.
- Add 3 cups flour and mix well.
- Stir in the yeast and eggs; beat well.
- Add enough of the remaining flour to make a soft dough.
- Turn out on lightly floured surface and knead 100 times.
- Place in lightly grease bowl; cover with cloth or plastic wrap and let rise till double (about 1 1/2 to 2 hours).
- Punch down and divide dough in half; cover and let rest for 10 minutes.
- Roll each half into a 15x7 rectangle, about 1/2" thick.
- Mix the sugar and cinnamon for the filling together.
- Spread each rectangle with soft butter and then sprinkle the filling on each.
- Sprinkle 1 teaspoon of water over each and spread with spatula.
- Roll up as for a jelly roll beginning with narrow side; seal the long edge.
- Place sealed side down in two greased pans.
- Rise till almost double (45-60 minutes).
- Bake in a 375 degree oven for 35-40 minutes or till done.
- If it browns too much, cover with foil the last 15 minutes or so.
- NOTE: If you want an Orange bread substitute the following--1 1/4 cups milk and 3/4 cup orange juice for the 2 cups milk; and add 1 tablespoon grated orange rind.
Nutrition Facts : Calories 2873.8, Fat 65.2, SaturatedFat 37.1, Cholesterol 342.2, Sodium 2938.8, Carbohydrate 503.6, Fiber 18.6, Sugar 126.4, Protein 67.8
CINNAMON APPLE SWIRL BREAD
recipe from the Apple Barn Cider Mill and restaurant in Sevierville, Tennessee...this recipe will make 2 loaves
Provided by grandma2969
Categories Yeast Breads
Time 2h40m
Yield 2 loaves
Number Of Ingredients 16
Steps:
- Combine milk, 1/3 cup sugar, salt and 1/4 cup butter in saucepan over medium heat, stirring until butter melts.
- Cool to lukewarm.
- Dissolve yeast in warm water in large bowl.
- Stir in milk mixture and eggs.
- Gradually stir in enough flour to form stiff dough.
- Knead on floured surface until smooth and satiny.
- Place in greased bowl, turning to coat surface.
- let rise, covered in warm place until doubled in bulk.
- combine 2/3 cup sugar, 1 tbls of flour and cinnamon in bowl and mix well.
- toss apples and walnuts in sugar mixture.
- roll dough into 11x15 rectangle on lightly floured surface.
- Spread with 2 tbls softened butter.
- top with apple mixture.
- roll as for jelly roll, starting with 15" side.Seal ends and edges.
- cut into halves.
- Place each half in greased 9x5" loaf pan.
- Cut about 1/2" deep with scissors into 10 slices.
- Let rise, covered until doubled in bulk.
- Bake at 350* for 40 minutes or until golden brown.
- Remove from pans after 5 minutes.
- invert onto wire rack with waxed paper under rack to catch drips.
- Mix powdered sugar and apple juice in bowl.
- drizzle icing over loaves.
Nutrition Facts : Calories 2490.4, Fat 58.5, SaturatedFat 26.6, Cholesterol 311.6, Sodium 2693.9, Carbohydrate 452.6, Fiber 17.6, Sugar 237.5, Protein 49.1
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- Add raisins or currants when the machine beeps that it's time to add any ingredients you don't want mashed by the kneading action. If your machine doesn't have this signal, add them during step #4 by working them by hand into the dough.
- When the DOUGH cycle finishes, poke two floured fingers into the dough to see if it has proofed enough. Your fingers should leave an indentation that slowly fills in. If the dough bounces right back, let it sit in the bread machine a little longer and test again in 15-30 minutes.
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- Prepare the Dough: Whisk together milk, yeast, and 1 cup of the flour in a medium bowl until well combined. Cover with a damp clean towel, and let stand until puffed and airy, about 20 minutes.
- Beat butter and granulated sugar with a heavy-duty electric stand mixer fitted with the paddle attachment on medium until very pale and fluffy, about 4 minutes. Add eggs, 1 at a time, beating until well combined after each addition. Add egg yolk, vanilla, and salt, beating until combined, about 1 minute. Add milk mixture and remaining 3 3/4 cups flour, and beat on low speed until wide strands of dough pull away from bowl and color is even throughout, about 2 minutes. Cover tightly with plastic wrap, and chill 8 hours or overnight.
- Prepare the Filling: Stir together all Filling ingredients in a medium bowl. Divide mixture in half; set aside.
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