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Facts about Cinnamon
Baked Cinnamon Donuts
Look what else you can do with puff pastry.
Baked Brie

1     lb.       Oreos, crushed
8     oz.       cream cheese, cubed
1     lb.        white dipping chocolate, also known as almond bark

Crush the Oreo’s  into the bowl of your electric mixer; add cream cheese that has been cubed.  Run mixer for a little bit; it will all come together and be rather mushy, tacky.  Chill for one hour.  Then take spoonfuls (or a small cookie scoop) and make small balls, then dip into the melted almond bark (almond bark can be melted in the microwave).  Place on waxed paper and let set up.  There are good cold or room temperature.  They also freeze well.

Ingredients:
1 1/2 loaves French Bread (challah will also do nicely)
1 pound Kerry gold butter softened
1 pound Sugar
1 quart Crème anglaise (see below)
1 cup Raisins soaked in Irish mist or water

Method of Preparation:
1. Combine the sugar and butter, spread evenly on the bread slices to make sandwiches, stack together and cut of the crust.
2. Cut the “sandwiches in ½ on an angle (from corner to corner into triangles)
3. Butter the inside of a 13 x 9 inch pan,  dip sandwiches into creme anglaise, and then arrange into pan.  Make two layers of the sandwiches.  Lightly coat, do not soak the sandwiches.
4. Bake covered in a Bain Marie at 375 degrees for 40 minutes until it rises a bit. Remove the cover and bake an extra 10 minutes until slightly brown.
5. Carefully remove from the oven and allow to cool slightly serve warm or at room temperature with anglaise and caramel sauce.

Sauce Anglaise

Ingredients:
6 each Egg yolks
2 cups Sugar
1 each vanilla bean split or a teaspoon vanilla extract
1 quart Heavy cream

Method of Preparation:
1. Heat up the cream and the vanilla bean on the stove until it almost starts to boil. Meanwhile combine the egg yolks and sugar in a bowl and whisk well.
2. When the creams reaches the almost boiling point, turn off and remove the pot from the flame. Temper the yolks, by ladling a small amount of cream to the bowl and mixing well. Then add the yolk sugar mixure to the cream, whisk well so that it does not curdle. Place over a low flame for 2 minutes whisking until it starts to thicken. Strain and allow to cool at room temperature.       

3.  Reserve 1 cup of the creme anglaise to top the finished bread pudding if desired.

Caramel Sauce

Ingredients: 
1/2 pound Butter, chilled 
1/2 pound Brown sugar
1 cup Heavy cream

Method of Preparation:
Combine the sugar and butter in pot and cook over a medium high flame. Whisk well to combine, when sugar is melted and it starts to boil turn off the stove, remove from the flame and whisk in the cream to combine. Allow to cool to room temperature.

This recipe was adapted from http://allears.net/din/rec_bbpd.htm, I found their suggestion of regular bread not to work well.  A regular Pullman loaf and or a Texas Loaf style of bread did not have enough body to hold up while baking.  Regular bread turns soggy when well dipped into the creme anglaise.  I do recommend using the Kerry gold butter, as it has a richer flavor that most supermarket butters if it is available in your area.  My directions are also for a 13 x 9 inch pan, as this is easier to prepare, and allows for smaller serving sizes.

1 1/2 cups all-purpose flour

1/2 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup butter

1 (6 ounce) package nestle semisweet chocolate morsels

1/4 cup milk

1 egg, slightly beaten

1 (21 ounce) can cherry pie filling

1/2 cup finely chopped nuts

Preheat oven to 350 degrees.  In a large mixing bowl, combine flour, sugar, baking powder, salt and butter.  Cut with a pastry blender until the crumbs are the size of small peas.  Over hot (not boiling) water, melt the chocolate morsels.  Allow to cool 5 minutes at room temperature.
Add milk and egg to the chocolate mixture; mix well.  Blend into flour mixture; mix well.  Spread pie filling in the bottom of a 2 quart casserole.
Drop chocolate batter randomly over cherries.  Sprinkle nuts all over top.  Bake 40-45 minutes.

¼ cup (½ stick) butter

1 cup brown sugar

½ teaspoon cinnamon

¼ cup banana liqueur

4 bananas, cut in half
lengthwise, then halved

¼ cup dark rum

4 scoops vanilla ice cream

 
 
 
Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately.

Recipe by Brennan’s.

1 package pizza mix, or your favorite recipe

1/4 C. melted butter (they don’t use butter, you can use margarine)

1/2 C. sugar

2 tsp. cinnamon

Icing

1 lb. powdered sugar

1 Tbsp. milk

1 Tbsp. melted butter

1/2 tsp. vanilla

Preheat oven to 350 degrees.  Roll out pizza dough to a rectangle, roughly 10 by 12 inches, cut in half across the longest side, and then cut the other sides into 8th’s.  You should have 16 individual pieces now.  Place pieces onto a lightly greased baking sheet, and bake for approximately 15 minutes. 

While the sticks are baking, make the icing by combining the powdered sugar, vanilla, milk, and 1 tbsp. of butter.  You may need to add additional milk to thin down the icing.  Set icing aside. 

Combine the 1/2 cup sugar and 2 tsp. cinnamon in a bowl, mix well.  Melt the 1/4 cup butter and when the pizza dough is done brush with butter.  Sprinkle over the cinnamon and sugar mixture over the freshly buttered sticks.  Enjoy.

Quick and Easy Method

1 frozen or premade pound cake

1 pint of frozen sweetened strawberries

1 scoop premium vanilla ice cream

1 can whipped cream

Assemble strawberry shortcake by cutting two slices of the pound cake, and then slicing those in half.  In a bowl place the 4 pieces of pound cake across from each other.  Spoon defrosted strawberries onto cake; add one scoop of vanilla ice cream, and then top with whipped cream.

While the Cracker Barrel may use frozen strawberries, I really like fresh much more.  I think you can jazz up this recipe by using fresh strawberries, fresh whipped cream, and if you are up for it a homemade pound cake.

1 homemade poundcake

1 lb.  Fresh strawberries

1 pint whipped cream

Premium vanilla ice cream.

Prepare the strawberries several hours ahead of time by cleaning them, and slicing them and placing into a bowl.  Add about 1 tablespoon of superfine sugar if available to the strawberries and mix well.  Place strawberries into the refrigerator.  The sugar will help to make the strawberries juicy.  Whip the whipping cream with a mixer.  Whip cream until firm.  You may want to add a touch of vanilla to this for some extra flavor.  When you are ready to serve the shortcakes do so as in the directions above.

Jack in the Box uses premium ice cream, so we suggest that you use a good quality of ice cream.  We really liked Blue Bell Old Fashioned Vanilla Ice Cream, and our second choice was Blue Bunny Vanilla Ice Cream.

1 C. vanilla ice cream

2 Tbsp. milk

1 Tbsp. Marshmallow Fluff

2 Tbsp. Rice Krispies

First combine the ice cream, milk, marshmallow fluff, together, when you get this to the consistency you desire, stir in the Rice Krispies, and gently stir them in.

Now if you don’t want to buy the Marshmallow Fluff, and the cereal, Rice Krispies makes a Rice Krispie Treat cereal.  Make the same way as listed before but without the Marshmallow fluff.  These are good too, but we like using the fluff and the cereal.

1-2-3 (as revived by Jell-O)

Serves 4

1 pkg. (4-serving size) of any flavor gelatin mix

3/4 cup boiling water

Ice cubes

1/2 cup cold water

1/2 cup thawed whipped topping (Cool Whip or similar)

Dissolve gelatin mix in boiling water in bowl. Add enough ice cubes to cold water to measure 1 1/4 cups; add to gelatin mixture. Put in blender; cover and blend 30 seconds.

Add whipped topping. Cover; blend until smooth.

Pour evenly into four dessert dishes. Refrigerate at least 20 minutes or until set.

Each serving: 110 calories; 1.5 g fat; 1.5 g saturated fat; 21 g carbohydrates; 2 g protein; 105 mg sodium; no cholesterol.

1 Large Angel Food cake broken into pieces the size of large marshmallows
3 6oz packages chocolate chips
1 Pint whipping cream
4 Tbsp sugar
4 eggs separated
1 cup chopped walnuts

Melt chocolate. Beat egg yolks thoroughly and fold into melted chocolate. Quickly beat egg whites and add to mixture. Stir until smooth, set aside to cool.
Whip cream and sugar. Fold into cooled chocolate mixture then stir in nuts.
In a 13×9″ pan, layer broken Angel food pieces in bottom then spoon some chocolate mixture over the pieces. Alternate between cake and mixture until gone.
Refrigerate 8 hours or overnight. Keep any leftovers refrigerated (if there are any).

Thanks to Mari for sharing this dessert recipe.

1 Large can of pumpkin (29oz)
1 large can of evaporated milk(soup can size)
1 Cup of sugar
3 eggs
1 tsp cinnamon
1 tsp vanilla
1 box of yellow cake mix
1 bag of crushed pecans
3/4 cup butter melted

Mix pumpkin, milk, eggs,sugar cinnamon,vanilla until blended. Pour in 9×13 dish.  Then sprinkle dry cake mix over pumpkin.  Sprinkle pecans over dry cake mix.  Pour butter evenly over pecans.  Bake at 350* for 50 min and ENJOY!!!!

Thanks to jreffner for sharing this dessert recipe.

8 oz. Mascarpone cheese, softened (8 oz. package Cream Cheese may be substituted)
1 ½ cups Whipping Cream
1 ½ tsp. Vanilla
1 2lb. frozen Pecan Pie (Edwards Georgia Pecan Pie) Thawed and cut into 1” cubes
1/3 cup Chocolate Fudge Topping (Smucker’s)
1/3 cup Caramel Topping (Smucker’s)
½ cup Chopped Pecans, toasted

1. Beat Mascarpone, Whipping Cream, & Vanilla in a large bowl at medium speed w/heavy duty electric stand mixer using whisk attachment, 2 to 3 minutes or until smooth and firm.

2. Place half of pie cubes in bottom of a 4 qt. trifle dish or tall, clear 4 qt. glass bowl. Spread half of whipped cream mixture over pie cubes. Drizzle with half each of chocolate fudge topping and caramel topping. Sprinkle with half of chopped pecans. Repeat layers.

3. Cover and chill at least 1 hour or up to 8 hours.

YIELD: Makes 10 servings.

Thanks to cheyenne for sharing this dessert recipe.

3/4 C. butter
1 1/2 C. sugar
2 eggs
1 1/2 C. sifted flour (all-purpose)
pinch salt
1 tsp. almond extract
slivered (or shaved) almonds
powdered sugar (for topping)

Preheat oven to 350 degrees.
Melt butter and blend in sugar. Beat in eggs, 1 at a time.
Add flour, salt and almond extract. Mix well.
Pour batter into a large iron skillet which has been lined with aluminum foil. (Leave excess foil over sides of pan for easy removal.)
Cover top with slivered almonds and sprinkle with sugar. Bake 30-40 minutes.

Thanks to KellyK for sharing this recipe.

Crepe Favorite
2 cups flour
2 tablespoons sugar
2 teaspoon salt
6 eggs
6 tablespoons butter, melted and cooled
2 cups milk
2/3 cup water
For Filling
1/2 pound each fresh blueberries, blackberries, raspberries, and strawberries
1 cup raspberry coulis
2 cups whipped cream
1/4 cup powdered sugar

In a food processor set with a metal blade, place the flour, sugar, and salt. Add the eggs and process with pulsing action. Add the butter, milk, and water. Pulse to combine. Pour batter into container and refrigerate for 1 hour.
Spray frying pan or crepe pan with non-stick spray. Heat pan. When hot, ladle enough batter to thinly coat the surface of the pan. Cook on 1 side and flip. Cook on the other side. Remove from pan and let cool. Continue making the crepes, spraying pan prior to making each one.
Fill each crepe will mixed berries and a little raspberry coulis. Top each crepe with more berries, coulis, whipped cream, and finish with a dusting of powdered sugar.

4 ounces unsweetened chocolate
1 cup milk
2 large eggs
1 cup sugar
1 cup heavy cream
1 teaspoon vanilla
1 pinch salt

Gradually whisk in the milk and heat, stirring constantly, until smooth. Remove from the heat and let cool.

Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes.

Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.

Add the cream, vanilla and salt and whisk to blend. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1-3 hours, depending on your refrigerator.

Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.

VARIATION: Chocolate Almond- Add 1 cup roasted whole almonds (salted or unsalted) after the ice cream stiffens, about 2 minutes before it is done, then continue to freeze until the ice cream is ready.