375 homemade cinnamon sugar Recipes

fast rise yeast, scalded 2% low-fat milk or 2 cups whole milk, water (80 - 110), sugar, eggs, butter flavor shortening or 1 cup real shortening, unsalted butter, all-purpose flour, salt, melted butter or margarine, cinnamon, sugar, raisins (optional) or chopped walnuts (optional)

all-purpose flour, quick rising active dry yeast, milk, vanilla, sugar, butter, salt, cinnamon, eggs, butter softened, brown sugar, cinnamon, powdered sugar, vanilla, milk

flour, baking powder, salt, salted butter, heavy whipping cream, melted butter, at room temperature (approximately ), brown sugar, pure cane white sugar, cinnamon, salt, nutmeg

bisquick, yeast, warm water, cold water, butter, melted, sugar, cinnamon

active dry yeast, warm water, milk, shortening, sugar, cinnamon, salt, flour, eggs, butter, melted

flour, skim milk, granulated sugar, cinnamon, sugar, peaches

honey crisp apple juice, allspice, nutmeg, cinnamon, sugar, dark brown sugar, water, to taste (you could also add more juice to make the flavor lighter)

granny smith apples (3 1/2 lb), lemon , juice and rind of, cinnamon, sugar , sweeten to taste, vanilla

homemade applesauce, apples, water, sugar(brown or white ) i left it out and it tasted fine., cinnamon and nutmeg...to your taste.

compressed yeast cakes, warm water, warm milk, sugar, salt, shortening, flour, melted butter , to brush on dough, cinnamon-sugar mixture, sugar, butter, melted, milk, vanilla, cinnamon

warm water, sugar, quick-rising yeast, vegetable oil, salt, more) all-purpose flour, unsalted butter, softened, cinnamon, sugar

active dry yeast, warm water, all-purpose flour, plus more for rolling dough and baking sheet, unsalted butter, room temperature, granulated sugar, eggs, lightly beaten, vanilla extract, kosher salt, bread flour, frying oil , plus a little for oiling bowl, granulated sugar, ground cinnamon, cranberry jam , recipe follows, fresh cranberries, washed and dried, granulated sugar, water, orange juice , plus 1 orange, zested and juiced, cinnamon stick, ground allspice, ground nutmeg

pecan or walnut halves, egg whites, water, sugar, cinnamon, a dash of salt, cocoa-or more, cayenne pepper to taste

shortening, salted butter, room temperature, dark brown sugar, honey, cinnamon, nutmeg, sea salt, cornstarch

bread flour, brown rice flour, ground cinnamon, ground nutmeg, fine sea salt, warm water (100 to 110 degrees f), active dry yeast, unsalted butter, at room temperature, sugar, eggs, at room temperature, chopped walnuts, raisins, butter, for greasing the loaf pan, flour, for dusting the loaf pan, be found in health food and gourmet stores, special equipment : 8 1/4 by 4 1/2-inch nonstick loaf pan (such as baker s secret)

active dry yeast, lukewarm 2% low-fat milk, sugar, flour, salt, egg, beaten, butter, melted and cooled, vegetable oil, for frying, fruit preserves (or pudding, cream filling, etc), cinnamon sugar, sugar, chocolate icing

homemade fresh pumpkin pie, pastry crust, eggs, milk, fresh pumpkin puree (instructions below), melted butter, unsalted, sugar, dark molasses, ground cinnamon, ground ginger, salt, heavy cream, cold, preheat oven to 350 degrees f., heat milk in saucepan over medium heat until it just starts to bubble around the edges. remove from heat., beat eggs lightly in large bowl until frothy. add scalded milk , stirring constantly., stir in pumpkin , butter, sugar, molasses, cinnamon, ginger and salt. whisk until thoroughly blended., pour filling into prepared crust , bake until center is firm, about 45 minutes. cool completely on wire rack., when ready to serve , beat chilled cream with mixer until soft peaks form. serve on top of pie or in a separate bowl for individual serving., make pumpkin puree from a fresh pumpkin, split a medium pumpkin crosswise , remove and discard seeds and fibers., place pumpkin , cut side down, on lightly greased baking sheet. bake at 325f until tender, about 1 hour., scrape pulp away from skin , discard skin., place pulp in blender or food processor fitted with metal blade, process in batches, until smooth., push puree through a coarse sieve. measure 1 1/4 cups puree for recipe , store remaining puree up to 6 months in the freezer (tightly covered).