Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!

Tag: cinnamon (Page 2 of 3)

Sugar and Spice Muffins

Recipe Source: Verona /

Prep/Cooking Time: 35 Min


1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/3 cup vegetable oil
3/4 cup white sugar
1 egg
3/4 cup milk

3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 cup butter, melted


Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.

In a large bowl, combine flour, baking powder, salt and nutmeg. In a separate bowl, beat together oil, 3/4 cup sugar, egg and milk. Stir egg mixture into flour mixture, just until moistened. Spoon batter into prepared muffin cups.

Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into a muffin comes out clean.

While muffins are baking, mix together 3/4 cup white sugar and 1 teaspoon cinnamon. While muffins are still hot, dip tops in melted butter and then in cinnamon sugar mixture.

Holiday Wassail

Recipe Source: Famous Recipes (


6 cups apple cider
2 1/2 cups apricot nectar
2 cups unsweetened pineapple juice
1 cup orange juice
1 teaspoon whole cloves
4 whole allspice
3 (3-inch) sticks cinnamon


Combine all ingredients in a Dutch oven; bring to a boil. Reduce heat and simmer 15 minutes. Strain and discard spices. Serve hot.

Makes 3 quarts.

Cinnamon Coffee Cake

Recipe Source: Tina Penley /

Prep/Cooking Time: Prep Time: 10 Min / Cook Time: 30 Min


1 cup brown sugar
1 cup white sugar
2 1/4 cups all-purpose flour
3/4 cup butter, melted
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 egg
1 cup buttermilk
1/4 cup confectioners’ sugar


Preheat oven to 375 degrees F (190 degrees C). Lightly grease and flour a 9×5 inch baking pan.

In a large bowl, combine brown sugar, white sugar and flour. Stir in melted butter until mixture resembles coarse crumbs. Add vanilla extract. Mix in baking soda, baking powder, cinnamon and ginger. Reserve 1/4 cup this mixture to be used as topping.

In a separate bowl, beat together egg and buttermilk; stir slowly into flour mixture. Pour batter into prepared pan. Sprinkle batter with reserved topping.

Bake in preheated oven for 20 to 30 minutes, until a toothpick inserted into center of the cake comes out clean. Sprinkle with powdered sugar and serve.

Cranberry Chutney

Historical background: years ago (like in the late 70s-early 80s) I had a subscription to Sunset Magazine. One month there was an article about a lady who lived near the ocean in SoCal, and her love of canning all the wonderful produce available from the farmers’ markets. One of the recipes that was included was for the most yummy-sounding Cranberry Chutney – it was just mouth-watering thinking about it, seemed as if it would be better than any cranberry relish dish ever invented for Thanksgiving. So I cooked up a batch.

I WAS better than any relish dish ever. For the next umpty years I made at least one batch a year. Then somehow I lost the recipe, and for the last almost 10 years, I’ve been chutney-less. Since the advent of the ‘net and search engines, I’ve searched for it desultorily with no results; I even at one point called Sunset – but they couldn’t find it either.

Well, a couple of weeks back, I was doing my once or twice a year search for it – AND I FOUND IT! Bless Google…. so now I’m one happy camper – I made a batch of my chutney just the other day, and it tastes just as good as I remember.

I’d printed the recipe…. and it’s a good thing I did, because since then my boot drive crashed resoundingly, and anything in my documents newer than June is gone (because my last archive CD has disappeared as well, and I really can’t blame the cat….)

So without further ado, here’s the recipe for the best Cranberry ANYTHING you’ll ever have with turkey!

Recipe Source: Sunset Magazine (date unknown)

Prep/Cooking Time: about 1 hour, plus boiling water bath canning time at your altitude


4 c fresh or frozen cranberries, picked over and stemmed
2 c sugar
1 c water
1 tsp whole cloves
2 3 inch pieces cinnamon stick
1 tsp whole allspice
1/4 tsp ground cardamom
1 tsp salt
2 Granny Smith apples (about 6 oz each), cored, chopped
2 firm pears (any variety, about 6 oz each), cored, chopped
1 small red onion (about 5 oz), chopped
1 c golden raisins
1 c diced celery
1 c pecans, rough chopped


In a large stockpot, combine cranberries, sugar, water, spices, and salt. Bring to a boil over medium heat, stirring frequently to dissolve the sugar. Cook until the cranberries begin to pop, about 10 to 12 minutes. Adjust the heat so the mixture simmers.

Stir in apples, pears, onion, raisins, and celery. Continue to cook, stirring frequently, until thick, 15 to 20 minutes longer, remove from heat, and stir in pecans. Remove the cinnamon sticks and any of the cloves or allspice easily found.

Pack into sterilized half-pint jars, and follow your favorite directions to process in boiling water bath canner. Makes 11-12 half pints.


Apple Puff Pancake

Recipe Source: Michele /

Prep/Cooking Time: Prep Time: 15 Minutes / Cook Time: 30 Minutes


6 eggs
1 1/2 cups milk
1 teaspoon vanilla extract
1 cup all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 tablespoons butter
2 apples – peeled, cored and sliced
3 tablespoons brown sugar


Preheat the oven to 425 degrees F (220 degrees C).

In a large bowl, use an electric mixer to blend eggs, milk and vanilla. Add flour, sugar, salt and cinnamon; mix just until blended. Set aside.

Melt butter in a 9×9 inch square pan. Arrange apple slices in the bottom of the pan, and pour the batter over them. Sprinkle brown sugar over the top.

Bake for 20 minutes in the preheated oven, or until puffed and lightly browned.

Cookie Pancakes

Recipe Source:


1 cup old fashioned oats
1 cup all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
2 ounces, 1/4 cup, chopped walnuts
3/4 cup sour cream
3/4 cup whole milk
2 large eggs
1 teaspoon vanilla extract
2 really ripe bananas, mashed up
3/4 cup raisins
1/2 stick butter, 1/4 cup, melted, plus additional for buttering skillet
Maple syrup or honey, for drizzling


Here’s a great tip: if you cannot find really ripe bananas, just nuke them in the microwave for about 15 seconds and they will become super soft for mashing.

Mix dry ingredients, the first 7, in a bowl. In a another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins. Stir in the melted butter.

Heat a griddle over medium heat and brush with additional melted butter. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn. Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot.

Serve with drizzled honey.

Banana bake

Recipe Source:


6 medium ripe bananas
1 tsp grated orange rind
50 g butter (about 3.5 Tbsp)
1/4 tsp cinnamon
1/2 cup orange juice
1 Tbsp lemon juice
1/4 cup brown sugar
3 Tbsp rum


Peel bananas, halve lengthwise and arrange in buttered shallow dish. In a small saucepan combine and heat butter, sugar, citrus juice, rum, cinnamon and salt. Pour sauce over bananas and bake 10-15 minutes at 180 C (350 F) degrees.

Spaghetti with Cincinnati-Style Marinara

Recipe Source: Better Homes and Gardens

Prep/Cooking Time: Start to Finish: 30 minutes


12 ounces dried spaghetti
1 pound ground beef
1 cup chopped onion
1 to 2 tablespoons chili powder
1/4 teaspoon ground cinnamon
1 15-ounce can red kidney beans, rinsed and drained
1 14-ounce jar marinara sauce
1/2 cup water
1 cup shredded cheddar cheese (4 ounces)


Cook spaghetti according to package directions. Meanwhile, in a large skillet cook beef and onion until meat is brown and onion is tender. Drain off fat. Stir chili powder and cinnamon into meat mixture; cook and stir for 2 minutes.

Add kidney beans, marinara sauce, and the water. Cook over medium heat until boiling, stirring occasionally.

Place hot cooked spaghetti in a large serving bowl. Spoon sauce over spaghetti; sprinkle with cheddar cheese. Makes 6 servings.

Pumpkin Pie Spice

Recipe Source:

Prep/Cooking Time: prep time: 2 minutes


2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1 tsp ground ginger


Mix well.

Makes 4 teaspoons.


This is a blend of baking spices and is as the name states is for making pumpkin pie and is traditionally associated with Thanksgiving. Buying this spice blend is convenient but not necessarily wise as you will probably only use it once or twice a year and with each year it loses it flavor and color. So instead of buying the blend, make it yourself with the basic spices you probably already have in your kitchen cupboard.

Pecan Pie Sundaes

Recipe Source:

Prep/Cooking Time: Prep Time: 10 minutes / Cook Time: 1 minute


2 cups crumbled ginger snap cookies or crumbled cinnamon graham crackers
2 pints butter pecan ice cream
1 cup caramel dessert sauce
1 canister whipped cream
1 (2-ounce) pouch chopped pecans
4 maraschino cherries


Put a handful of cookie or graham cracker crumbles into a goblet or sundae bowl. Top with a scoop of the ice cream then add more crumbles and another scoop of ice cream. Take the metal lid off the dessert sauce and heat in microwave oven on high for 1 minute. Pour caramel sauce over the ice cream and top with whipped cream, nuts and a cherry.

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