Cranberry Scones

 Description:
1-3/4 cup flour
1 Tbsp. Baking Powder
1 cup Quick Cooking Oats (#1067)
1/2 cup butter
1/2 cup chopped Pecans (#3972)
1/2 cup Dried Cranberries (#3981)
1/2 tsp. Orange Zest Granules (#1669)
1/3 cup Honey (#1307)
1/4 cup milk
1 egg, lightly beaten

Preheat oven to 375º. In medium bowl, mix together flour, baking powder, salt, and oats. Cut butter into dry ingredients. Mix in pecans, cranberries and orange zest. In small bowl, whisk together honey, milk and egg. Pour wet ingredients over dry and stir with fork just until dough begins to hold together. Turn dough out onto floured surface and gently knead 8–10 times. Pat dough into circle. Place on greased cookie sheet. Cut dough into wedges and separate them slightly. Bake for 10–12 minutes, or until light golden brown.

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Cinnamon Sugared Almonds

Description:
If you've never tried to make homemade candied nuts, this simple stir and bake method is sure to taste great and please everyone!
2 cups Sliced, Raw Almonds (#1883)
3/4 cup Cinnamon Vanilla French Toast Sugar (#1536)
Preheat oven to 325. In a bowl, combine ingredients with 1/4 cup water. Spread mixture on parchment-lined baking pan; bake 10 minutes. Stir with a metal spatula (mixture will be thick), then spread again and bake until sugar is browned, approx. 10 minutes more. Cool on baking sheet, then crumble.
Makes: 4 1/2 cups, store in airtight container at room temperature up to 2 days.

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Cinnamon Knots

 
Description:
1 recipe AP Supreme Sweet Roll Mix (#1833) made according to directions
3/4 cup melted butter
1 1/2 – 2 cups Cinnamon Vanilla French Toast Sugar (#3894)

Let raise double. Roll out ¼ inch thick. Cut into 1" x 4" strips and dip first into melted butter and second into Cinnamon Vanilla French Toast Sugar. Stretch a little and tie into a knot. Place on parchment-lined cookie sheet. Let raise until double. Bake at 400º for approx 10 minutes. They will burn easily! Good for breakfast with warm butter!!! Yield: 40 knots.


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Cinnamon Honey Wings

 
Description:
Yield: 4 servings

2 1/2 lbs. Pierce Chicken® Boneless Wing Dings® (#4206)
1/4 cup honey (#1307)
4 cloves garlic, chopped
1 1/2 tsp. ground cinnamon (#3892)
1/4 cup olive oil
1 tsp. thyme (#1444)
2 Tbsp. Kikkoman Soy Sauce (#1495)
1/2 tsp. ground ginger (#1420)
1/4 cup vinegar
1/2 tsp. dry mustard (#1427)

Mix all ingredients in a plastic bag, then knead occasionally for 2 hours. Cook on a grill or under broiler. Cook for 10 minutes on one side and turn and baste with marinade. Continue cooking for 10 minutes or until done. Serve immediately or refrigerate until needed.


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Cinnamon Almonds

 
Description:
This cinnamon almond recipe is terrific. It is a delicious and nutritious snack that the family will love!

1 egg white
1 tsp. cold water
4 cups Almonds (#3958)
1/2 cup sugar
1/2 tsp. Saigon Cinnamon (#3892)
1/4 tsp salt

Preheat oven to 250º F. Lightly grease one 15 x 10 x 1 inch jellyroll pan. Lightly beat the egg white. Add water and beat until frothy but not stiff. Add the almonds and stir until well coated. Sift together the sugar, salt, and cinnamon. Sprinkle over the almonds and toss to mix. Spread on the pan and bake for 1 hour, stirring occasionally. Yield: 24 servings.


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Chicken with Bowtie Pasta

Description: 2 lbs. boneless, skinless chicken breasts ö Salt & Pepper ö 1 Tbsp. Italian ‘n Pizza Seasoning (#1432) ö 20 oz. Bowtie Pasta (#4098), cooked Season chicken with Italian ‘n Pizza seasoning, salt and pepper. Cook until done. Cube. Mix with pasta. Sauce: ö 1 Tbsp. butter ö 1 tsp. AP Minced Garlic (#1020) ö 1 cup milk ö 2 Tbsp. flour ö 1 cup thinned evaporated milk ö 1 cup Shredded Parmesan Cheese (#2567) ö Basil (#1443) Melt butter in saucepan, add Minced Garlic. Cook 1 minute. Whisk milk and flour in a bowl until smooth. Add to garlic-butter mixture and stir. Add evaporated milk and stir until thick. Add Parmesan Cheese and stir until melted. Sprinkle with Basil. Pour over pasta and chicken. Garnish with Tomatoes and Parmesan Cheese. French Bread Sticks, Green Salad, and a little Italian Ice make a wonderful lunch or dinner

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Cherry Almond Scones

Description: 2 cups all-purpose flour 1/3 cup sugar 1 Tbsp. Poppy Seeds (#1852) 1 tsp. Tones® Baking Powder (#1619) 1/2 tsp. salt 3/4 cup butter 1/3 cup sour cream 1 egg, beaten 2 tsp. Old Fashioned Almond Powder (#1829) 1/2 cup Mariani® Dried Cherries (#4810) Combine first five ingredients in a food processor; process until well blended. Add butter; process until mixture resembles coarse crumbs. Set aside. In a bowl, whisk together sour cream, egg and Almond Powder; stir into flour mixture. Mix in cherries; pat out to 1/4 inch thickness on a floured surface. Use a 2-inch round cookie cutter to cut out; place on ungreased baking sheet. Bake at 400º for 10 to 12 minutes. Makes 8 to 10 scones.

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Cashew Butter-Honey Popcorn

Description: 16 cups Vogel® Popcorn, popped 1 cup sugar 1 cup Honey (#1307) 1 cup Jif® Creamy Peanut Butter (#2913) 1 cup Honey Roasted Cashews (#4595) Place popped corn in a very large pan; set aside. Combine sugar and honey in a heavy saucepan over medium heat. Bring to a boil, stirring constantly; cook for five minutes. Remove from heat; stir in Peanut Butter and Cashews. Pour over popcorn; toss to coat. Pour onto parchment paper (#1153) and cool completely. Break apart and store in airtight containers. Makes about 20 cups.

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Candied Walnuts

Description: 1/2 cup sugar 2 Tbsp. water 1 cup Walnuts (#3973) Line a baking sheet (#4020) with well-greased parchment paper (#1153). Place sugar and water in a small saucepan; stir to moisten sugar evenly. Bring to a simmer over medium heat and cook and stir until sugar melts and caramelizes to a rich amber-brown color; watch carefully to avoid scorching. Remove from heat. Add walnuts and stir with a fork to coat nuts. Place nuts on baking sheet, separating nuts with the fork into an even layer. Let cool until caramel hardens. Can be made several days ahead.

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