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Hot Mulled Cider

recipe courtesy of Cooking for Engineers


1 quart filtered apple cider or juice

1 cinnamon stick (+ extra for garnish)

20 whole black peppercorns

3 whole cloves

1-2 tablespoons brown sugar

zest of 1/2 small lemon


In a saucepan large enough to contain all of the apple juice, toast the cinnamon, peppercorns, and cloves over medium heat for 1-2 minutes. Toss to prevent scorching.

Add the apple juice and bring to a simmer. Once the juice is warm enough, stir in the brown sugar so that it fully dissolves.

Stir in the lemon zest and maintain a constant simmer for 30 minutes.

Pour the mixture through a strainer, cheesecloth, or coffee filter to remove any spice particles.

Garnish with a cinnamon stick or a lemon slice.

Serve hot!

Yield: 4 cups

As the lady of the house, you are in charge of your family’s diet. From forming healthy dietary habits that your children will hopefully follow for life to ensuring a healthy and vital old age for yourself and your husband, this is your realm.

And when you do a good job, not only is your family healthy and look and feel great, but you absolutely shine!

10 extremely healthy foods with very easy recipes adapted from

  1. Beetsbest from July through October Grated Raw Beet Salad
  2. Cabbagepeak season from late fall through winter Jamaican Steamed Cabbage
  3. Swiss Chardbest from June through August Sautéed Swiss Chard
  4. Cinnamonreadily available year round Apple Chips
  5. Pomegranatein season from September through February. (how to seed a pomegranate) Pear and Pomegranate Salad
  6. Prunesbest from May through October Sweet Potato Gratin with Prunes
  7. Pumpkin Seedspumpkins are in season from September through March Spiced Pumpkin Seeds
  8. Turmericreadily available year round Spicy Potatoes and Scrambled Eggs
  9. Blueberriespeak season is summer Lemon Blueberry Cobbler
  10. Pumpkinin season from September through March Gingersnap Crumble Pumpkin Parfait

The Ultimate Cinnamon Roll with Vanilla Frosting

Recipe courtesy of


1-1/2 packages (about 3-1/4 teaspoons) dry yeast

1/4 cup warm water

1/2 cup shortening

1/3 cup sugar

1-1/2 teaspoon salt

1 cup milk

1 egg

4 to 5 cups sifted flour

melted butter

brown sugar


raisins (optional)

Vanilla Frosting

2 cups powdered sugar

1 tablespoon butter, melted

1 teaspoon vanilla

2 to 4 tablespoons milk or cream


Add the warm water to the yeast and soak 10 minutes.

Scald milk; pour over the shortening. Add sugar and salt and cool to tepid. Add the dissolved yeast and beaten egg. Add 4 cups flour, adding one at a time and beating after each addition.

Dough should be soft yet firm enough to handle. Knead on floured board until elastic and smooth. Avoid too much flour. Turn dough into well oiled bowl. Let rise for 1-1/2 hours.

Press dough down and divide into workable size. Roll dough out into a rectangle. Cover with melted butter. Layer generously with brown sugar. Sprinkle on cinnamon as desired. If you like raisins, layer on the raisins. Roll up jelly roll fashion.

Using scissors or a piece of string, cut off slices about 1 to 1-1/2 inches thick. Place slices in an 8 or 9 inch round greased cake pan. Place one slice in the middle and the other slices around it. Press rolls down to even out and fill pan. Let rise until rolls fill the pan generously . . . about another hour.

Bake at 350 degrees for about 15 – 20 minutes. If rolls get too brown, cover with a piece of tin foil until the end of baking. Do not over bake the rolls.

Remove immediately from the pan by inverting onto a plate and then tip over onto another plate to right the rolls.

For the Frosting:

In a medium bowl, place sugar, butter and vanilla. Then stir in enough milk or cream to reach a thick, hardly-able-to-stir consistency.

Spread over warm rolls as soon as they are placed on a plate to let the frosting melt and run into the rolls.