Cinnamon Recipes

 

 

Cinnamon Recipes

 

From Your Independent Watkins Consultant - Michelle Klimchuk ID #336326

www.productsof1868.com

 

Cinnamon Knots

 

2 packages (1/4 ounce each) active dry yeast

1/2 cup warm water (110° to 115°)

1/2 cup warm 2% milk (110° to 115°)

1/2 cup butter, softened

1/2 cup sugar

2 eggs, lightly beaten

1 teaspoon salt

4-1/2 to 5 cups all-purpose flour

Topping

2 cups sugar

2 tablespoons Watkins Cinnamon

3/4 cup butter, melted

In a large bowl, dissolve yeast in water. Let stand for 5 minutes. Add the milk, butter, sugar, eggs and salt. Beat until smooth. Stir in enough flour to form a stiff 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 in a warm place until doubled, about 1-1/2 hours.

Punch dough down; divide into three portions. Cover two with plastic wrap. Shape one portion into 12 balls. Roll each ball into an 8-in. rope. Combine sugar and cinnamon. Dip rope into melted butter, then coat with cinnamon-sugar. Tie into a knot. Tuck and pinch ends under and place on ungreased baking sheets. Repeat with remaining dough. Cover and let rise until doubled, about 30 minutes.

Bake at 375° for 12-14 minutes or until golden brown. Yield: 3 dozen.

 

Rolled Cinnamon Pear Bread

 

3 cups chopped peeled ripe pears (about 3 medium)

1/2 cup water

1-1/4 cups plus 1 teaspoon sugar, divided

3 packages (1/4 ounce each) active dry yeast

1/2 cup warm water (110° to 115°)

4 eggs, lightly beaten

1/2 cup butter, softened

1/2 cup honey

2 teaspoons salt

1 teaspoon Watkins Almond Extract

10 to 11 cups all-purpose flour

1 tablespoon Watkins Cinnamon

In a large saucepan, combine pears, water and 1/2 cup sugar. Simmer, uncovered, for 10-12 minutes or until tender. Drain well, reserving syrup. Add cold water if necessary to syrup to measure 1 cup; set aside.

In a large bowl, dissolve yeast in warm water. Add 1 teaspoon sugar; let stand for 10 minutes. Add the eggs, butter, honey, salt, extract, 4 cups flour and reserved pears and syrup. Beat until smooth. Add 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 in a warm place until doubled, about 1-1/4 hours.

Punch dough down; divide into thirds. Roll each portion into a 16-in. x 8-in. rectangle. Combine cinnamon and remaining 3/4 cup sugar; sprinkle over dough to within 1/2 in. of edges.

Easy Cinnamon Sugar Cake

 

1 package white cake mix (regular size)

1 cup 2% milk

1/2 cup sour cream

6 tablespoons butter, melted

3 large eggs

2-1/2 teaspoons Watkins Cinnamon

1-1/2 teaspoons Watkins Vanilla Extract

Frosting

1 cup butter, softened

5 cups confectioners' sugar

2 tablespoons 2% milk

1 teaspoon Watkins Cinnamon

1 teaspoon Watkins Vanilla Extract

1 tablespoon cinnamon-sugar

In a large bowl, combine the first seven ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to two greased and floured 9-in. round baking pans.

Bake at 350° for 20-25 minutes or until a toothpick inserted near the middle comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a large bowl, beat butter until fluffy. Add the confectioners’ sugar, milk, cinnamon and vanilla; beat until smooth. Spread frosting between layers and over top and sides of cake. Sprinkle with cinnamon-sugar. Store in the refrigerator. Yield: 12 servings.

Roll up, jelly-roll style, starting with a short side; pinch seams to seal. Place, seam side down, in three greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 45 minutes.

Bake at 375° for 20 minutes. Cover loosely with foil. Bake 15-20 minutes longer or until bread tests done. Remove from pans to wire rack to cool. Yield: 3 loaves (16 slices each).

I Love Lemon Recipes!!

 

 

Lemon Peel Recipes

 

From Your Independent Watkins Consultant - Michelle Klimchuk,

www.productsof1868.com

Lemon Poppy Seed Scones

 

Lemon Curd:

2 eggs

1 cup sugar

6 tablespoons butter, melted

1/4 cup lemon juice

2 tablespoons Watkins Lemon Peel

Scones:

2 cups all-purpose flour

1/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1 tablespoon Watkins Poppy Seeds

1/4 teaspoon salt

1/3 cup cold butter

3/4 cup milk

2 tablespoons lemon juice

Additional sugar

In a heavy saucepan or top of a double boiler, beat eggs and sugar. Stir in butter, lemon juice and peel. Cook and stir over low heat or simmering water for 15 minutes or until mixture reaches 160° and is thickened. Cover and refrigerate until chilled (may be stored in the refrigerator for up to 1 week).

For scones, combine the flour, sugar, poppy seeds, baking powder, baking soda and salt in a bowl. Cut in butter until mixture resembles fine crumbs. Combine milk and lemon juice; stir into crumb mixture just until blended (dough will be soft).

Turn dough onto a floured surface; knead gently six times. Shape into a ball. Pat dough into an 8-in. circle; cut into eight wedges. Separate wedges and place 1 in. apart on a greased baking sheet. Sprinkle with additional sugar.

Bake at 425° for 12-15 minutes or until lightly browned. Remove from pan to wire rack. Serve warm with the lemon curd. Yield: 8 scones.

Lemon Pecan Loaf

 

1/2 cup butter, softened

1-1/2 cups sugar, divided

2 eggs

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

3/4 cup sour cream

1 cup chopped pecans, toasted

1 tablespoon Watkins Lemon Peel

1/4 cup lemon juice

In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in eggs. Combine the flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in pecans and lemon peel.

Transfer to a greased 9-in. x 5-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean.

In a small saucepan, combine lemon juice and remaining sugar. Cook and stir over medium heat until sugar is dissolved. Pour over warm bread. Cool completely on a wire rack before removing from pan. Yield: 1 loaf (16 slices).

Lemon Glazed Cheesecake

2-1/2 cups graham cracker crumbs

1/4 cup sugar

2/3 cup butter, melted

Filling:

3 packages (8 ounces each) cream cheese, softened

1-1/4 cups sugar

3 eggs, lightly beaten

3 tablespoons lemon juice

1 tablespoon Watkins Lemon Peel

1 teaspoon vanilla extract

Glaze:

1 small lemon, thinly sliced, divided

3 cups water, divided

1 cup sugar

3 tablespoons cornstarch

1/3 cup lemon juice

In a large bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom and 2-in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack

In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed until combined. Stir in the lemon juice, lemon peel and vanilla just until blended. Pour into the crust. Return pan to baking sheet.

Bake for 40-45 minutes or until center is almost set. Cool pan on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Set aside 1 lemon slice; coarsely chop the remaining lemon slices. In small saucepan, combine the chopped lemon and 2 cups water; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Drain and discard liquid.

In another saucepan, combine the sugar and cornstarch; stir in the remaining water until smooth. Add lemon juice and lemon pulp. Bring to a boil; cook and stir for 3 minutes or until thickened. Refrigerate until cooled, stirring occasionally.

Pour the lemon glaze over the cheesecake; garnish with reserved lemon slice. Refrigerate leftovers. Yield: 16 servings.

Picnic Recipes

 

Holiday Picnic Recipes

 

From Your Independent Watkins Consultant

Michelle Klimchuk #336326  www.productsof1868.com

Crispy Fried Chicken

4 cups all-purpose flour, divided

1 tablespoons Watkins Garlic Powder

1 tablespoon Watkins Paprika

3 teaspoons Watkins Black Pepper, divided

2-1/2 teaspoons Watkins Poultry Seasoning

2 eggs

1-1/2 cups water

1 teaspoon salt

2 broiler/fryer chickens (3-1/2 to 4 pounds each), cut up

Oil for deep-fat frying

In a large resealable plastic bag, combine 2-2/3 cups flour, garlic powder, paprika, 2-1/2 teaspoons pepper and poultry seasoning. In a shallow bowl, beat eggs and water; add salt, pepper and remaining flour. Dip chicken in egg mixture, then place in the bag, a few pieces at a time. Seal bag and shake to coat.

In a deep-fat fryer, heat oil to 375°. Fry chicken, several pieces at a time, for 5-6 minutes on each side or until golden brown and juices run clear. Drain on paper towels. Yield: 8 servings.

Loaded Baked Potato Salad

5 pounds small unpeeled red potatoes, cubed

1 teaspoon salt

1/2 teaspoon Watkins Black Pepper

1 teaspoon Watkins Onion Powder

1 teaspoon Watkins Garlic Powder

8 hard-cooked eggs, chopped

1 pound sliced bacon, cooked and crumbled

2 cups (8 ounces) shredded cheddar cheese

1 sweet onion, chopped

3 dill pickles, chopped

1-1/2 cups (12 ounces) sour cream

1 cup mayonnaise

2 to 3 teaspoons prepared mustard

Place the potatoes in a greased 15-in. x 10-in. x 1-in. baking pan; sprinkle with salt, pepper, onion and garlic powder. Bake, uncovered, at 425° for 40-45 minutes or until tender. Cool in pan on a wire rack.

In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles. In a small bowl, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat. Yield: 20 servings.

Blue Cheese Orzo Salad

3/4 cup uncooked orzo pasta

3 cups fresh arugula, torn

5 bacon strips, cooked and crumbled

3/4 cup crumbled blue cheese

1/4 cup sliced green onions

1/4 cup chopped walnuts, toasted

Walnut Vinaigrette

2 tablespoons red wine vinegar

1 garlic clove, peeled or 1 teaspoon Watkins Garlic Powder

1 teaspoon Creole or stone-ground mustard or Watkins Dry Mustard

1/2 teaspoon salt

1/2 teaspoon brown sugar

1/4 cup chopped walnuts, toasted

1/4 cup Watkins Grapeseed Oil, original flavor

Cook orzo according to package directions; drain and place in a large bowl. Stir in the arugula, bacon, blue cheese, onions and walnuts.

In a blender, combine the first six vinaigrette ingredients; cover and process until smooth. While processing, gradually add oil in a steady stream. Pour over salad; toss to coat.

Yield: 5 servings.

The statements made and opinions expressed on this page are those of the Independent Watkins Associate who is the publisher of this document, and are not to be construed as the statements or opinions of Watkins Incorporated.