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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Christmas Wreath

 
Description:
1 recipe Supreme Sweet Roll Mix (#1833)
1 tsp. Sweet Vanilla Powder (#1534)
1/2 tsp. Luscious Lemon Powder (#3636)

Prepare Sweet Roll Mix according to directions, adding Vanilla and Lemon Powders. Let raise double and punch down. Roll on floured surface to 8" x 14" rectangle. Spread with melted butter, brown sugar and AP Cinnamon Vanilla French Toast Sugar (#1536). Add raisins, dates, nuts, etc and roll in a tube. Shape tube into a circle for wreath. Place on lined pan and let raise double. Bake at 350º till golden brown—approx. 25–30 min. Cool slightly. Frost with powdered sugar glaze and decorate with candied pineapple, cherries and walnut halves. Serve slightly warmed. Beautiful for any holiday

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Chocolate Macaroon Pie

Description:
1 batch AP Marvelous 'n Chewy Macaroon Mix (#1965)

Prepare one recipe of macaroon cookies as per package directions. Hold back 8 – 10 cookies worth of dough. Work with the dough as soon as it is mixed—don't wait as the directions say. Spray a 9" pie pan with Vegalene® (#1212) cooking spray and press dough evenly into pie pan with back of spoon being careful not to leave too much dough in the bottom or sides. Remember the cookie dough will not change shape as it is baked, so how thick you leave it is what it will be like after baking—leave sides and bottom about 1/2" thick. Bake according to package directions or until dough feels set. Let cool completely before filling.

Filling
1 cup plus 3 Tbsp. Jell-O® Chocolate Instant Pudding (#1913)
2 3/4 cups milk

Make pudding using 2 3/4 cups milk instead of 3 cups. Let pudding chill well and pour into cooled cookie pie crust. Top with whipping cream and enjoy!


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Chocolate Peanut Butter Squares

 
Description:
Crust:
5 lb. (full box) Krusteaz® Basic Cookie Mix (#4631)
1 cup water
2 tsp. Home Brand® Light Corn Syrup (#1862)

Topping:
4 cups Jif® Peanut Butter (#2913)
1 1/2 cups sugar
4 eggs
3 cups Ghirardelli® Real Milk Chocolate Chips (#1187)

Place water, Basic Cookie Mix and Corn Syrup in mixing bowl. Mix on low speed for 1 minute. Press into 24" x 16" x 1" pan. Place peanut butter, sugar and eggs in mixing bowl. Mix on low speed for 2 – 3 minutes or until crumbly. Crumble peanut butter mixture over crust. Sprinkle chocolate chips over peanut butter mixture. Bake at 350º for 18–20 minutes. Yield: 96-2 inch bars.

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Chocolate Macadamia Nut Cookies

   
Description:
ö 1 1/4 cups AP Chocolate Crème Cake & Muffi n Mix (#1834)
ö 1 cup butter, softened
ö 1 cup Ghirardelli® Real Milk Chocolate Chips (#1187)
ö 3/4 cup Macadamia Nuts, (#4198), chopped

Place Chocolate Crème Cake & Muffi n Mix and butter in mixing bowl. Mix on low for 1 minute. Add chocolate chips and macadamia nuts. Continue mixing for an additional 30 seconds. Drop dough onto parchment lined baking sheets and bake at 375º for 14–16 minutes. Yield: approx. 1 1/2 dozen cookies.


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