Ingredient: cinnamon

Gingerbread Cookies

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 Gingerbread Cookies
This recipe and I have converted many to gingerbread fans. Thank you, King Arthur Flour bakers! Very soft and flavorful, I really like these. Easy to bake, fun to decorate!
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Course Dessert
Cuisine American
Prep Time 35 minutes
Cook Time 8 minutes
Passive Time 1 hour
Servings
cookies
Ingredients
Course Dessert
Cuisine American
Prep Time 35 minutes
Cook Time 8 minutes
Passive Time 1 hour
Servings
cookies
Ingredients
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Instructions
  1. In a saucepan set over low heat, or in the microwave, melt butter, then stir in the brown sugar, molasses, salt, and spices.
  2. Transfer the mixture to a medium-sized mixing bowl, let it cool to lukewarm, and beat in the egg.
  3. Whisk the baking powder and soda into the flour, and then stir these dry ingredients into the molasses mixture. The dough will be very soft and sticky, but don't be tempted to add more flour; it'll firm up once it's chilled.
  4. Divide the dough in half, and pat each half into a thick rectangle. Wrap well, and refrigerate for 1 hour or longer. The dough may be sticky and hard to roll if not thoroughly chilled, so make sure it's cold before continuing.
  5. Preheat your oven to 350°F. Get out several baking sheets; there's no need to grease them, though lining with parchment saves effort on cleanup.
  6. Once the dough has chilled, take one piece of dough out of the refrigerator, and flour a clean work surface. Roll the dough 1/8" to 1/4" thick; the thinner you roll the dough, the crispier the cookies will be. Flour both the top and bottom of the dough if it starts to stick. Alternatively, place the dough on parchment, and put a sheet of plastic wrap over it as you roll, pulling the plastic to eliminate wrinkles as necessary when rolling; this will keep dough from sticking without the need for additional flour.
  7. Cut out shapes with a floured cookie cutter, cutting them as close to one another as possible to minimize waste.
  8. Transfer the cookies to ungreased cookie sheets (or, if you've rolled right onto the parchment, remove the dough scraps between the cookies). Bake the cookies just until they're slightly brown around the edges 8 to 12 minutes, or until they feel firm. Let the cookies cool on the baking sheets for several minutes, or until they're set. Transfer them to a rack to cool completely. Repeat with the remaining dough.
  9. Decorate the cookies with Royal Icing or Simple Cookie Glaze and food safe markers.
Recipe Notes

Original Recipe: https://www.kingarthurflour.com/recipes/gingerbread-cookies-recipe

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Nutrition Facts
Gingerbread Cookies
Amount Per Serving
Calories 158 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.01g
Monounsaturated Fat 0.002g
Cholesterol 16mg 5%
Sodium 95mg 4%
Potassium 73mg 2%
Total Carbohydrates 28g 9%
Dietary Fiber 1g 4%
Sugars 10g
Protein 3g 6%
Vitamin A 3%
Vitamin C 0.1%
Calcium 1%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

Spice Cake

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 Spice Cake
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Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
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Instructions
  1. Sift the flour, measure and resift 3 times with the baking powder and salt. Combine the spices and mix thoroughly with boiling water. Cream the butter until soft and smooth, blend in 3/4 C of the sugar, and add the beaten egg yolks. Beat until light and fluffy. Stir in spice mixture; then add flour mixture and milk alternately, beginning and ending with flour and beating until smooth after each addition. Beat egg whites, add remaining 1/4 C sugar, and continue beating until very stiff; fold into batter. Turn into two 8-inch cake pans which have been lined with thin plain paper in bottom. Bake in a moderate oven (350F) for about 25 minutes, until springy when pressed lightly with the finger tips. Cool 5 minutes before removing from pans and then turn out and cool thoroughly on cake racks. Put together with orange frosting.
Recipe Notes

I changed the recipe slightly from what was in the cooking encyclopedia.  First, I changed to shortening rather than butter: though both were listed as options, I prefer shortening.  I also added an egg yolk to try to counteract the dryness.  That didn't work as well as I'd hoped, so I'm going to add 2 egg yolks next time, and look into changing from milk to buttermilk.

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Nutrition Facts
Spice Cake
Amount Per Serving
Calories 193 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 53mg 18%
Sodium 179mg 7%
Potassium 27mg 1%
Total Carbohydrates 36g 12%
Dietary Fiber 0.1g 0%
Sugars 15g
Protein 3g 6%
Vitamin A 7%
Vitamin C 0.3%
Calcium 10%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

Honey Tart

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 Honey Tart
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Course Dessert
Cuisine American
Servings
Ingredients
Course Dessert
Cuisine American
Servings
Ingredients
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Instructions
  1. For the crust, stir together the flour, salt, sugar, and cinnamon.
  2. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse sand. (Alternatively, pulse the dry ingredients with the butter in a food processor.)
  3. Slowly drizzle in cold water and stir gently until the dough is moist enough to stay together when squeezed. (Alternatively, drizzle cold water into food processor, pulsing a few times to combine.)
  4. Quickly press the dough into a disk and wrap in plastic wrap. Chill in the fridge for 30 minutes.
  5. When you're ready to bake, preheat the oven to 350° F. Roll the dough out in between two pieces of parchment and then press into tart pan(s). Line crust(s) with parchment and fill with pie weights.
  6. Blind bake the pie crusts for 10 to 12 minutes or until the crust is cooked through. Remove the pie weights and parchment and bake for another 5 to 7 minutes until the edges start to brown. Set the crusts aside to cool.
  7. Heat milk, honey, and the scraped vanilla pod in a saucepan until scalding. Whisk together the egg yolks, vanilla caviar (i.e. the scraped beans from the vanilla pod), salt, and cornstarch until smooth and pale. Temper the yolks with a little of the hot milk mixture. Whisk slowly. Continue adding the milk little by little, whisking until smooth.
  8. Pour the custard base back into the saucepan and place over low heat. Cook slowly, whisking continuously until thickened. The custard should come to a gentle boil.
  9. Remove the custard from the heat and whisk in the butter and vanilla extract. Fish out the vanilla pod and sieve to remove any lumps. Cover with plastic wrap and cool to room temperature.
  10. Pour the cooled custard into the cooled pie crust(s). Cover with plastic wrap and chill completely (about 2 hours).
  11. Set the tart out at room temperature for 10 to 15 minutes before slicing and serving.
Recipe Notes

Original Recipe:  https://food52.com/recipes/40357-honey-tart

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Spice Cake with Orange Butter Frosting

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 Spice Cake with Orange Butter Frosting
I found these amazing recipes in The Encyclopedia of Cooking from 1948, a Christmas present from my mom. Thanks, mom!
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Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
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Instructions
  1. For Cake: Sift the flour, measure and resift 3 times with the baking powder and salt. Combine the spices and mix thoroughly with boiling water. Cream the butter until soft and smooth, blend in 3/4 C of the sugar, and add the beaten egg yolks. Beat until light and fluffy. Stir in spice mixture; then add flour mixture and milk alternately, beginning and ending with flour and beating until smooth after each addition. Beat egg whites, add remaining 1/4 C sugar, and continue beating until very stiff; fold into batter. Turn into two 8-inch cake pans which have been lined with thin plain paper in bottom. Bake in a moderate oven (350F) for about 25 minutes, until springy when pressed lightly with the finger tips. Cool 5 minutes before removing from pans and then turn out and cool thoroughly on cake racks. Put together with orange frosting.
  2. For Frosting: Cream butter until very soft and smooth; then add sugar gradually, creaming thoroughly. Add salt and orange rind. Gradually work in the orange juice using just enough to produce a smooth spreading consistence. Spread on cake (Sufficient for two 8-inch layers)
Recipe Notes

To make cake flour:  For 2 C cake flour,  mix 1 3/4 C all-purpose flour and 1/4 C corn starch.

I discovered that I had no round cake pans, so I ended up making a single layer cake in a 10" spring form pan.  Still took about 25 minutes, maybe closer to 30 in my oven, but the temperature was a bit less according to my oven thermometer.

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Nutrition Facts
Spice Cake with Orange Butter Frosting
Amount Per Serving
Calories 722 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 12g 60%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 101mg 34%
Sodium 298mg 12%
Potassium 59mg 2%
Total Carbohydrates 131g 44%
Dietary Fiber 0.3g 1%
Sugars 88g
Protein 6g 12%
Vitamin A 15%
Vitamin C 2%
Calcium 9%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.

Cindy’s Mashed Sweet Potatoes

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 Cindy's Mashed Sweet Potatoes
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Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. Peel and cut the sweet potatoes into even chunks, about 1/2". Add to pot and boil, covered, for about 12-15 minutes or until very tender when poked with a fork. Drain.
  2. Mash potatoes. Add all but last two ingredients and stir until combined.
  3. Add the raisins and marshmallows once the sweet potatoes aren't too hot to melt the marshmallows. Serve.
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Nutrition Facts
Cindy's Mashed Sweet Potatoes
Amount Per Serving
Calories 324 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Polyunsaturated Fat 3g
Monounsaturated Fat 1g
Cholesterol 1mg 0%
Sodium 229mg 10%
Potassium 909mg 26%
Total Carbohydrates 66g 22%
Dietary Fiber 8g 32%
Sugars 29g
Protein 4g 8%
Vitamin A 651%
Vitamin C 8%
Calcium 11%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

Hot Baked Cinnamon Apples

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 Hot Baked Cinnamon Apples
These cinnamon apples taste like a cobbler or pie without the crust. I was looking for a recipe for Cinnamon apples and all I could find were recipes for baking the whole apple - not what I wanted. After much searching I finally came across this recipe - I unfortunately cannot remember the site. It can easily be reduced to 2 or 3 apples, just watch it as it cooks. We serve this over ice cream and it is delicious. It can also be used on pancakes, waffles, or all by itself.
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Course Dessert, Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Course Dessert, Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 375°F.
  2. Place cut and peeled apples in a mixing bowl and gently mix all the ingredients together.
  3. Put apples in a non-stick pan; cover and place in the oven.
  4. Bake for 45 minutes, stirring at least once every 15 minutes.
  5. Once they are soft, cook for another few minutes to thicken the cinnamon sauce.
  6. I like to put everything into my baking dish and then mix it since there is less to clean up.
Recipe Notes

Can serve with whipped cream or ice cream.

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Nutrition Facts
Hot Baked Cinnamon Apples
Amount Per Serving
Calories 127 Calories from Fat 1
% Daily Value*
Total Fat 0.1g 0%
Saturated Fat 0.01g 0%
Polyunsaturated Fat 0.02g
Monounsaturated Fat 0.01g
Sodium 1mg 0%
Potassium 35mg 1%
Total Carbohydrates 34g 11%
Dietary Fiber 1g 4%
Sugars 32g
Protein 0.1g 0%
Vitamin A 0.2%
Vitamin C 3%
Calcium 2%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

Cream Cheese Bars

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 Cream Cheese Bars
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Course Dessert
Cuisine American
Servings
servings
Ingredients
Course Dessert
Cuisine American
Servings
servings
Ingredients
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Instructions
  1. Let the cream cheese and egg some to room temperature.
  2. Preheat oven to 350º. In 13 x 9 pan, spread one package of crescent roll evenly over bottom.
  3. Mix cream cheese, 1 C sugar, egg yolk, and vanilla until smooth and creamy. Spread over crescent roll dough.
  4. Spread remaining roll of crescent roll dough over mixture. Whisk egg white until frothy, and spread over top of dough. Mix remaining ½ C sugar and cinnamon, then sprinkle on top.
  5. Bake for 30 minutes. Allow to cool, then cut into small pieces.
Recipe Notes

You can also add chopped pecans to the sugar and cinnamon mixture to place on top before baking.

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Nutrition Facts
Cream Cheese Bars
Amount Per Serving
Calories 111 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Polyunsaturated Fat 0.02g
Monounsaturated Fat 0.1g
Cholesterol 15mg 5%
Sodium 152mg 6%
Potassium 2mg 0%
Total Carbohydrates 16g 5%
Dietary Fiber 0.03g 0%
Sugars 11g
Protein 2g 4%
Vitamin A 2%
Vitamin C 0.03%
Calcium 1%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

Creamy Peanut Butter Dip and Fruit Slices

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 Creamy Peanut Butter Dip and Fruit Slices
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Course Condiment
Cuisine American
Servings
Ingredients
Course Condiment
Cuisine American
Servings
Ingredients
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Instructions
  1. Mix all the ingredients in a bowl. Serve with sliced apples, pears, bananas, strawberries, or grapes.
  2. Store unused portion in the fridge.
Recipe Notes

From Jenny Sugar, POPSUGAR Fitness

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Chicken Tagine

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 Chicken Tagine
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Course Main Dish
Cuisine Moroccan
Servings
servings
Ingredients
Course Main Dish
Cuisine Moroccan
Servings
servings
Ingredients
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Instructions
  1. Heat a tagine or heavy-bottomed shallow lidded pan on a low heat and add the oil, followed by a layer of onion. Mash the garlic with ½tsp salt and add to the pan.
  2. Sprinkle over the ginger, saffron water and cinnamon, followed by the lemon juice, and coarsely chopped pulp of one preserved lemon and the rind of both, cut into slivers. Add the parsley and 2tbsp chopped coriander and toss it all together well.
  3. Arrange the chicken on top and scatter over the olives. Pour 175ml water into the pan, cover tightly and simmer very gently for about 45 minutes until the chicken is cooked through.
  4. Season to taste and top with the remaining coriander, chopped.
Recipe Notes

https://www.theguardian.com/lifeandstyle/wordofmouth/2013/mar/13/how-make-perfect-chicken-tagine

Can subsitute 1/4 tsp saffron with 1/8 tsp turmeric and 1/4 tsp sweet paprika.  Not quite the same, but supposed to be pretty good, and a lot cheaper!

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