cinnamon rolls

1 1/2 cups granulated sugar
3 Tbls. ground cinnamon
(2) .25 oz. pkts. active dry yeast
1 tsp. granulated sugar
1 cup 110 degree water
1 cup warm milk
2/3 cups granulated sugar
2/3 cup melted butter
2 tsp. salt
2 eggs - slightly beaten
up to 8 cups all-purpose flour
1/2 cup melted butter
1 1/2 cups chopped walnuts OR pecans - optional
1/2 cup melted butter
1/3 cup granulated sugar
4 cups powdered sugar
2/3 cup melted butter 
2 tsp. vanilla extract
1 tsp. maple extract 
up to 6 Tbls. hot water

-Mix together 1 1/2 cups sugar and the cinnamon; set aside.
-In a small bowl, dissolve yeast and 1 tsp. sugar in warm water; set aside.
-In a large bowl, mix together milk, 2/3 cup sugar, 2/3 cup melted butter, salt, and eggs; add yeast mixture and 4 cups of flour to mixture; beat until smooth; stir in enough flour to form a slightly stiff dough.
-Turn dough out onto a well-floured surface and knead for 8 minutes.
-Place dough into a large greased bowl, cover, and allow to rise in a warm place until doubled in size, about 1 - 1 1/2 hours.
-Punch down dough and let rest for 5 minutes.
-Roll dough out onto a floured surface into a 15" x 20" rectangle.
-Brush 1/2 cup melted butter over dough; sprinkle cinnamon sugar evenly over dough; sprinkle nuts evenly over dough, if desired.
-Tightly roll up dough and pinch edges together to seal; cut the roll into 12 - 15 slices using dental floss or thread.
-Coat the bottom of a 13" x 9" x 2" baking pan with 1/2 cup melted butter; sprinkle 1/3 cup sugar evenly in the bottom of the pan.
-Place cinnamon roll slices close together in the prepared pan; cover pan and allow to rise in a warm place for 45 minutes.
-Bake rolls in a 350 degree oven for 25 - 30 minutes, or until golden brown.
-Stir together powdered sugar, 2/3 cup melted butter, and extracts; stir in hot water, 1 Tbls. at a time, until the glaze reaches desired spreading consistency.
-Spread prepared icing over slightly cooled rolls.




~ I love to have friends over in the morning for coffee and serve these! They are also great for when you have house guests.....a perfect smell to wake up to in the morning. 

carrot cake cocktail

 

• 1 ounce  Irish Cream (such as Bailey’s)
• 1 ounce  Butterscotch Schnapps
• 1 ounce  Cinnamon Schnapps 
• whip cream - optional

Combine all ingredients with three ice cubes in a shaker and shake vigorously.  Strain into a glass and serve immediately with or without ice.  


Optional : top with whip cream and a sprinkle of cinnamon

rudolph tini

2 fluid ounces vodka
1 fluid ounce hazelnut liqueur (example-Frangelico)
1 fluid ounce coconut flavored rum
1 fluid ounce half-and-half cream
optional garnish: 2  cinnamon sticks
                            1 maraschino cherry

Directions

Pour the vodka, hazelnut liqueur, rum, and half-and-half into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass.
- Optional garnish with the cinnamon sticks to look like antlers, and the cherry on the rim to look like a nose.

cinnamon rice pudding

• 2 1/2 cups of whole milk
• 1/3 cup of uncooked short grain white rice
• Pinch of salt
• 1 egg
• 1/4 cup dark brown sugar
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of cinnamon
• 1/3 cup raisins

1 In a medium saucepan, bring the milk, rice and salt to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.
2 In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the hot rice mixture to the egg mixture, stir to incorporate.
3 Put egg mixture back into the saucepan of rice and milk and stir, on low heat, for 10 minutes or so, until thickened. Be careful not to have the mixture come to a boil at this point. Stir in the vanilla. Remove from heat and stir in the raisins and cinnamon.
Serve warm or cold.

blueberry morning cake

• 2 cups and 1-2 Tbsp of sifted, all purpose flour separated
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup (1/2 stick) unsalted butter, softened
• 3/4 cup sugar
• 1 large egg
• 1/2 cup milk
• 1 pint blueberries

Topping ingredients:

• 1/4 cup unsalted butter, softened
• 1/2 cup sugar
• 1/3 cup sifted all purpose flour
• 1/2 teaspoon cinnamon

1 Preheat the oven to 375°F. Grease an 8-inch spring form pan. Set aside.
2 Sift together the 2 cups of flour, the baking powder and the salt. Set aside. Cream the butter and sugar until fluffy, about 3 minutes. Beat in the egg. Add the flour mixture in 3 parts, alternating with the milk. Toss the berries with the remaining 1 to 2 tablespoons of flour (to separate and scatter evenly throughout the batter) and fold in. Pour batter into the prepared pan. Set aside.
3 Combine ingredients for topping with a fork to make crumbly mixture. Sprinkle this over the batter.
4 Bake for one hour. Check cake if done; if not bake another 5 to 10 minutes.
5 When the cake has cooled, run a knife around the edges and lift the cake out o the pan. Serve with whipped cream.

carrot bran muffins

1 1/2 cups whole wheat flour
1 1/2 cups bran cereal
1/2 cup packed brown sugar
1 tablespoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup raisins or chopped dates
1 cup grated carrots
1 3/4 cups buttermilk or soured milk
1/4 cup vegetable oil
1 egg, lightly beaten
Grated rind of 1 lemon or orange  

directions:



In large bowl, stir together flour, cereal, sugar, cinnamon, baking powder, soda, salt raisins and carrots.

Add buttermilk, oil, egg and lemon rind, stirring just until combined.

Spoon into greased non-stick muffin tins. Bake in 400℉  (200 ℃) oven for 20 minutes or until tops are firm to the touch.

 

apricot cider with spices ~ non alcoholic

 

2 (12 ounce) cans apricot nectar
2 cups water
1/4 cup lemon juice
1/4 cup sugar
2 whole cloves
2 cinnamon sticks 

   

In a slow cooker, combine all ingredients; mix well. Cover and cook on low for 2 hours or until cider reaches desired temperature. Remove cloves and cinnamon sticks before serving. 

pumpkin cookies

2 cups butter
2 eggs
2 tsp. vanilla extract
2 tsp. baking powder
1 tsp. salt
1/2 tsp. allspice
1 cup chopped walnuts
2 cups sugar
2 cups fresh (or canned) pumpkin
4 cups flour (sifted)
1 tsp. baking soda
2 tsp. cinnamon
2 cups raisins

Preheat oven to 350° F.
Blend all ingredients thoroughly
Drop one inch dough balls onto greased cookie sheet.
Baking time 15 minutes 

hot creamy chai tea ~ non alcoholic

2 cups water
2 individual tea bags
1 cinnamon stick
6 cardamom seeds, crushed
1 whole clove
1/4 teaspoon ground ginger
2-1/2 cups milk
1/3 cup sugar
Sweetened whipped cream, ground cinnamon and cinnamon sticks, optional


1. In a small saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 5 minutes.

2. Stir in milk. Return to a boil; boil for 1 minute, then strain. Stir in sugar until dissolved. Top with whipped cream and garnish with ground cinnamon or a cinnamon stick if desired.

strawberry pistachio quinoa pudding

• 3 cups whole milk
• 2 teaspoons vanilla or one vanilla bean
• 1/4 cup sugar
• pinch of salt
• 1/4 cup water

• 1/6 teaspoon cinnamon
• 1 cup quinoa
• a few diced strawberries
• chopped pistachios

1. Place the quinoa in a strainer and rinse with cold water for a few seconds.
2. Combine the milk, water, sugar, salt, cinnamon and vanilla in a medium saucepan and bring to a simmer. Add the quinoa and stir. Reduce heat to medium low, partially cover and cook for about 30 minutes stirring every few minutes. If skin starts to form across top of milk, just stir it back in.
3. Remove from heat and let cool to room temperature or cold in the fridge. Spoon pudding into bowls and top with chopped strawberries and pistachios.

dream time drink ~ non alcoholic

• 1 cup milk
• 1 teaspoon honey
• 2 drops vanilla extract
• 1 pinch ground cinnamon

1. Heat milk on stove top or in the microwave.  Stir in honey, vanilla, and cinnamon. Serve.

chocolate in a cup ~ non alcoholic

• 1 1/4 cup whole milk
• 1/4 cup of your favorite unsweetened chocolate, chopped
• 2 Tablespoons + 2 teaspoons white sugar
• splash vanilla
• dash cinnamon

Heat milk over burner, stirring constantly. When milk is warmed, add chocolate and sugar. Whisk until sugar is completely dissolved. Whisk in cinnamon and vanilla. Pour in mug and serve.

raspberry ginger cider ~ non alcoholic

1	bag (10 oz)  frozen organic red raspberries
1	bottle (64 oz) apple cider (8 cups)
2	tablespoons honey
2	cinnamon sticks
1	piece (1 1/2 inches) ginger root, peeled, thinly sliced
3	thin slices orange, cut into quarters (optional)

Reserve 1/2 cup frozen raspberries for garnish; set aside. In 3-quart saucepan, heat remaining raspberries, the apple cider, honey, cinnamon sticks and ginger root to boiling over medium-high heat. Reduce heat; simmer uncovered 15 minutes. Strain mixture; discard solids. Garnish each serving with orange slice and a few of the reserved raspberries. Serve hot.

cocoa coffee ~ non alcoholic

1 c hot coffee
1 T hot cocoa mix
1 cinnamon stick to stir
whipped cream topping

oatmeal cookie shot

 1/2  ounce Cinnamon Schnapps
 1/2  ounce Butterscotch Schnapps 
 1/2  ounce Irish Cream

Shake ingredients with crushed ice and strain into a shot glass.

blended cappuccino ~ non alcoholic

• 1 cup(s) low-fat (1%) milk
• 1 tablespoon(s) chocolate syrup
• 1 teaspoon(s) instant espresso-coffee powder
• 2  ice cubes
• Sugar (optional)
• 1/8 teaspoon(s) ground cinnamon

In blender, combine milk, chocolate syrup, espresso powder, and ice and blend until mixture is smooth and frothy. Add sugar to taste, if you like. Pour into 2 chilled glasses. Sprinkle with cinnamon for garnish.

thai iced tea ~ non-alcoholic

• 6 cups water
• 8 tea bags, black
• 1 cup evaporated milk
• 4 tbs sugar
• 4 tsp cinnamon
• 4 tsp cardamom
• Ice

Boil the water and steep tea bags with cardamom for 5 minutes. Strain and let cool. Put ice into 4 glasses, and add tea. Leave about a quarter of the glass empty. To each glass add, 1 tbs sugar, 1 tsp cinnamon and 1/4 cup of evaporated milk.