Orange Cinnamon Crisps Food

CINNAMON CRISPS

Steps:

• Preheat the oven to 350 degrees. Mix together the sugar and cinnamon. Brush butter on one side of the flour tortillas. Sprinkle generously with the cinnamon sugar. Flip tortillas to the other side, then sprinkle on the cinnamon sugar. Bake for 15-17 minutes until very crisp. Remove from oven and allow to cool completely. Break into pieces and eat as snacks...or serve with ice cream!

ORANGE CINNAMON CRISPS

Steps:

• Preheat oven to 350 Degrees.
• Beat 1 Cup Sugar, Shortening, Egg, Vanilla and Orange Zest.
• Add Orange Juice.
• Stir in Flour, Soda, and Salt.
• Shape dough into walnut sized balls. Combine remaining sugar and cinnamon.
• Dip balls in cinnamon-sugar mixture and place on ungreased baking sheet.
• Flatten cookies with the bottom of a glass dipped in cinnamon-sugar mixture.
• Bake 10 to 15 minutes or until delicately browned.
• ADDITIONALLY, I tried this over the weekend using lime juice and zest and rolled them in plain white sugar and they were out-of-this-world!

CINNAMON CRISPS

Steps:

• Cut raw pie crusts into any desired shapes and place on greased cookie sheet.
• Brush dough with butter.
• Sprinkle with Sugar and cinnamon mixture.
• Bake@ 350 for about 20 minutes and enjoy.

ORANGE CRISPS

Steps:

• Position racks in upper and lower thirds of oven; preheat to 300°F.
• Coat 2 large baking sheets with cooking spray.
• Mix flour, sugar, butter, orange zest, orange juice and vanilla in a medium bowl until smooth.
• Spread 1 tablespoon of batter into a 2 1/2-inch circle on the prepared baking sheet.
• Repeat with the remaining batter, making 6 cookies per baking sheet, spacing them about 4 inches apart.
• Bake the cookies until lightly browned around the edges, switching the pans back to front and top to bottom once halfway through, 16 to 18 minutes.
• Immediately and carefully transfer the cookies from the pan to a wire rack using a thin metal spatula. Let cool completely.

CRANBERRY-ORANGE CINNAMON ROLLS

Steps:

• Make the dough: Heat the water to 100 degrees F in a bowl in the microwave. (It should feel warm but not too hot.) Sprinkle the yeast and 1/4 teaspoon granulated sugar over the top and stir to dissolve. Let stand until foamy, about 5 minutes.
• Meanwhile, whisk the flour, milk powder, salt and the remaining 2 tablespoons granulated sugar in a large bowl and make a well in the center. Whisk the melted butter and egg yolks into the yeast mixture, then pour into the well and stir with a wooden spoon until the dough comes together into a shaggy ball.
• Turn the dough out onto a lightly floured surface, dust with more flour and knead, adding more flour as needed, until smooth but still slightly sticky, 2 to 3 minutes. Transfer the dough to a buttered bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
• Make the filling: Mix the granulated sugar, brown sugar, dried cranberries and cinnamon in a small bowl. Turn out the dough onto a lightly floured surface, pat and roll out into a 10-by-18-inch rectangle. Mix the orange zest into the butter, then spread over the dough, leaving a 1-inch border on one long side. Sprinkle with the cinnamon sugar and lightly press into the butter. Brush the clean edge with water, then tightly roll up the dough into a log, starting with a long side and rolling toward the clean edge; pinch the seam to seal.
• Butter a 9-by-13-inch baking dish and lightly sprinkle with granulated sugar. Slice the dough log into 12 pieces and arrange cut-side up in the dish. Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour, or you can refrigerate overnight, then in the morning let stand at room temperature 2 hours before baking.
• Preheat the oven to 350 degrees F. Uncover the rolls and bake until golden brown, 25 to 30 minutes. Let cool at least 15 minutes in the baking dish.
• Meanwhile, make the icing: Beat the cream cheese and butter with a mixer on medium speed until smooth. Add the confectioners' sugar and vanilla and beat until combined. Beat in the cranberry sauce. Spread a thin layer on the warm cinnamon rolls; serve with the remaining icing.

ORANGE CINNAMON CRISPS

Steps:

• Preheat oven to 350 degrees. Beat 1 cup granulated sugar, shortening, egg, vanilla, and orange rind together. Add orange juice. Stir in flour, baking soda, and salt.
• Shape dough into walnut-size balls. Combine 1/4 cup granulated sugar and cinnamon. Dip balls in the cinnamon sugar mixture, then place on a baking sheet. Flatten cookies with bottom of a glass dipped in additional sugar.
• Bake 10-15 minutes, or until delicately browned.

CINNAMON CRISPS

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the sugar, shortening, egg, salt and 2 cups flour; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour., Combine filling ingredients; set aside. Punch dough down; divide in half. On a floured surface, roll each portion into a 12-in. square. Spread filling over dough. Roll up tightly jelly-roll style; pinch to seal., Cut into 1-in. slices; place on greased baking sheets (four slices per sheet). Cover with waxed paper; flatten slices with palm of hand into 3-in. circles. Cover and let rise until doubled, about 30 minutes., Cover with waxed paper and flatten or roll into 5-in. circles. Brush with butter. Combine the sugar, cinnamon and pecans; sprinkle over butter. Cover with waxed paper; roll or flatten again. Discard waxed paper., Bake at 400° for 10-12 minutes or until browned. Serve warm.

ORANGE CINNAMON COOKIES

Steps:

• Preheat oven to 350º F. Line baking sheets with parchment paper.
• Beat 1 cup sugar with the shortening, egg, vanilla and orange zest. Add the orange juice, flour, soda and salt and stir until well combined.
• Combine 1/3 cup sugar with 3 tbs cinnamon. Shape dough into walnut sized balls. Roll in cinnamon sugar and press onto prepared cookie sheets with a glass dipped in cinnamon sugar.
• Bake 10-15 minutes until lightly golden.

ORANGE CINNAMON ROLLS

Steps:

• Dissolve yeast in warm water in lg mixer bowl.
• Add orange peel, orange juice, sugar, salt, egg, butter and 1 1/2 c of the flour.
• Beat 30 seconds on low, scraping bowl constantly; increase speed to medium, beat 2 minutes, scraping bowl occasionally.
• Stir in enough of the remaining flour to make a dough easy to handle.
• Turn dough out onto floured surface and knead 5 minutes and dough is smooth and elastic.
• Cover; let rise in warm place until double, about 1 to 1 1/2 hours (dough is ready if an indentation remains when dough is touched).
• Punch dough down and, on a lightly floured surface, roll into a rectangle 15x9".
• Spread w/ 1 T butter and sprinkle w/ combined 2 T sugar and 1 t cinnamon.
• Roll up, beginning at one of the long sides; pinch edge of dough into roll to seal well; stretch to make roll even.
• Cut roll into 15 slices about 1" wide.
• Place slices slightly apart in a greased oblong baking pan, 13x9x2", or in greased muffin cups.
• Cover and let rise until double, about 30 minutes.
• Bake in a 375 degree preheated oven until rolls are golden brown, about 25 to 30 minutes.
• If desired, mix together confectioner's sugar, orange juice, orange peel, and vanilla; frost while warm.
• Recipe is easily doubled.

EASY CINNAMON CRISPS

Steps:

• Combine water and vanilla. Combine sugar and cinnamon.
• Lightly coat both sides of tortillas with spray. Brush each side with water mixture. Sprinkle each side with 3/4 tsp sugar and cinnamon mixture.
• Place on wire rack on baking sheet. Bake at 400 degrees for 8 minutes or till lightly browned.