Monday, November 27, 2006

Putting that cinnamon to work

Just like money burning a hole in your pocket, that new cinnamon was burning a hole in my kitchen. I had to use it! On Sunday I made some baked apples. I am lazy, though. Coring apples just seemed like too much work. Therefore, I made lazy girl baked apples. Nice and spicy. Could probably use a bit more sugar, but still satisfying. (Oh yes, I love my sweets very sweet.)

Tonight I baked bread again. This time I used the Gluten Free Pantry Favorite Sandwich Bread Mix. I followed some of Karina's suggestions from a previous recipe, but added my own touches. Cinnamon, raisins, vanilla, yum! Moist, soft, springy. It's just like real bread! :)

Easy Spiced Baked Apples

3 apples, cubed
1 t. cinnamon
½ t. ground ginger
½ cup brown sugar
1/4 - ½ cup raisins (optional)
3 T butter or margarine
In a medium oven safe dish (Corningware) toss together the apples, cinnamon, ginger, and brown sugar. Mix in raisins. Top with pats of butter. Bake uncovered at 350 degrees for 40-50 minutes.

Cinnamon Raisin Bread

Entire bag of Gluten Free Pantry's Favorite Sandwich Bread Mix
Enclosed packet of yeast
1 3/4 cups water, heated to 105 degrees
3 T honey
4 T melted butter
3 large eggs
4 t. cinnamon
2 t. vanilla
1 t. apple cider vinegar
1/2 cup packed dark brown sugar
1/2 cup raisins, soaked and drained

Proof the yeast by combining hot water and honey. Pour yeast into liquid and allow to sit for 5-10 minutes. The liquid will become foamy and cloudy. Combine all ingredients except raisins in a large mixing bowl. Beat together for 3 minutes with a heavy duty mixer. Fold raisins into the dough with a spatula. Scrape dough into a deep 9 inch round pan or into two 9 inch round cake pans. Place into the oven. Heat oven to 250 degrees and immediately turn off the heat. Allow dough to raise in the warm oven for 45 minutes. Turn on oven and bake bread at 375 degrees for 30 minutes or until brown and hollow sounding when bread is tapped.

You can fill the pan with half the dough. Sprinkle with a mixture of brown sugar and cinnamon. Top with remaining dough. Before baking, sprinkle the top of the bread with a layer of cinnamon-sugar mixture. Watch it carefully so that it does not burn (cover with foil if it becomes too dark.)

1 comment:

Lynn Barry said...

I made some bread with a cup of quinoa flour and it is wonderful.
The two of us were pretty overwhelmed with all these dietary changes when we started out and look at us now...we rock!