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Peach Cobbler

12 Feb

About 8 cups sliced fresh peaches

2 cups sugar

4 TBSP all-purpose flour

1 tsp ground cinnamon

1 tsp vanilla extract

1/3 cup butter, melted

Pie Pastry


Preheat oven to 450

Combine peaches, sugar, flour, and cinnamon; set aside until syrup forms. Meanwhile make pastry. Mix together 2 cups all-purpose flour, 1/2 tsp salt, and 2 tsp sugar. Cut in 2/3 cup shortening with pastry blender until it resembles course meal. Sprinkle 6 Tablespoons ice water over mixture, stirring with a fork; mix with a firm stirring motion. Add more ice water if needed. Pastry is ready when it forms clumps and clings together when lightly squeezed with hands. Form into a ball; it will will be necessary to use pressure, and work quickly so as to not soften the shortening. Divide dough in half and roll out on a floured surface to 1/8 inch thick.

Bring peach mixture to a boil and cook over low heat 10 minutes or until fruit is tender. Cut pastry into a 10 x 8 inch rectangle. Spoon half of peach mixture into a 10 x 8 buttered baking dish; top with pastry. Bake  for 12 minutes or until golden brown. Spoon remaining peaches over baked crust. Roll out remaining pastry and cut into 1/2 inch strips; arrange in a lattace design over fruit. Return to oven for 10 to 15 minutes or until lightly browned.




14 Carrrot Cake

15 Jan

This cake is rich and moist. Choose a light frosting such as 7 minute frosting. Freeze cake for 1 hour to make it easier to frost.


2 cups all-purpose flour

2 cup sugar

1-1/2 tsp baking soda

1-1/4 tsp baking powder

1-1/4 tsp ground cinnamon

1/4 tsp salt

1-1/4 cups vegetable oil

4 large eggs, room temperature

1 tsp vanilla

2 cups finely shredded carrots

1/2 cup chopped pecans

1 (8 oz) can crushed pineapple, well-drained

3/4 cup flaked coconut


Preheat oven to 350

Place carrots in a medium bowl; sprinkle with 2 heaping TBSP sugar taken from the 2 cups. Set aside for 20 minutes. Grease and flour 3 (8 in.) cake pans. Set aside. In a large bowl, combine, flour, sugar, baking soda, baking powder, cinnamon, and salt; stir well. Add vegetable oil and eggs. Beat well at medium speed. Add vanilla, carrots, pecans, pineapple, and coconut, stirring to combine. divide batter evenly into prepared pans. Bake 30 to 40 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes on a cooling rack. Invert onto cooling racks and cool completely.


Honey Cakes

14 Jan

This recipe makes 3 loaves. It needs to “ripen” 5 to 7 days. The longer it sits, the more flavorful and moist it gets. I use this for gifts at holiday time.


5 cups all-purpose flour

1-1/2 cups sugar

1 TBSP ground cinnamon

1/2 tsp salt

1-1/2 cups honey ( preferably not clover honey)

1 cup extra-light olive oil

4 eggs, lightly beaten

1 TBSP instant espresso granules

1 cup boiling water

2 tsp baking soda

1/2 cup raisins

1/2 cup chopped walnuts

Honey Syrup


Preheat oven to 325

Grease and flour three 8 x4x 2 inch loaf pans; set aside. In a large bowl, combine flour, sugar, cinnamon and salt. Add honey, oil and eggs. Using a wooden spoon, beat until smooth. In a small bowl, dissolve espresso powder in 1 cup boiling water. Stir in baking soda. Stir liquid mixture into batter until well combined. Fold in raisins and nuts.

Divide batter evenly among loaf pans. Bake 55 to 60 minutes or until tops of loaves are golden brown and a toothpick comes out clean. Cool in pans on a metal rack for 10 minutes. Remove from pans and place on metal rack over a shallow baking sheet. Poke holes in loaves with a meat fork or wooden skewer; slowly spoon on warm Honey Syrup. Cool loaves completely. Wrap each loaf in foil and place in a cool, dry place. Allow to sit 5 to 7 days.

Makes 3 loaves

Honey Syrup:

1 cup sugar

3/4 cup water

3 TBSP honey

1/2 tsp grated lemon zest

1 TBSP lemon juice

1 cinnamon stick

In a medium saucepan combine sugar and water over medium heat; add the other ingredients and bring to a boil. Reduce heat and simmer, uncovered 20 minutes. remove cinnamon. Cool slightly and spoon over cakes.

Makes 1 cup



Fruity Wassail

2 Jan

2 quarts apple juice or apple cider

2 cups cranberry juice cocktail

2 cinnamon sticks

1 tsp whole allspice

1 (10 oz) can mandarin oranges, undrained

Place juices  in slow cooker. Place cinnamon sticks and allspice on a piece of cheesecloth. Tie with a string to make a bag,  put in slow cooker. Cover and cook on high 1 hour then on low 4 to 8 hours. Remove spice bag before serving.

Orange Spiced Cider

2 Jan

4 cups unsweetened apple juice

12 ounce can orange juice concentrate, thawed

1/2 cup water

1 TBSP hot cinnamon candies

1/2 tsp ground nutmeg

8 cinnamon sticks

4 fresh orange slices, halved

Combine first 5 ingredients in slow cooker. Cover and cook on low for 2 to 3 hours. When ready to serve; place a cinnamon stick and orange slice in a heat proof mug, ladle in cider.

Serves 8

Candied Sweet Potatoes

31 Dec

All great Southern Cooks use iron skillets. If you do not have one, I recommed buying at least three in various sizes.

4 pounds sweet potatoes

3 tablespoons vegetable oil

1/2 cup packed light brown sugar

1/2 stick butter

3/4 tsp salt

1 teaspoon cinnamon

In an iron or heavy bottom skillet, heat oil over medium heat. Peel potatoes and cut into rounds 1 inch thick. place potatoes into hot oil and brown on both sides. Cook in batches if necessary. Add butter to skillet, when melted add potatoes. Reduce heat to low. Mix cinnamon with brown sugar sprinkle on top and stir until well coated. Cover and cook 15 to 20 minutes or until tender, stirring often.

Serves 4 to 6

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