ine well to dissolve sugar and salt. Pour brine into
ot with lightly salted water and bring to a rolling boil
arlic, herbs, 1 tbsp oil and soy sauce. Place chicken in
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan
Mix apple pie filling with ground cinnamon to taste. Pour mixture into pan. Sprinkle apples and cinnamon mixture over top of apples.
In a small saucepan melt the butter or margarine and pour evenly over the top of the cake. Sprinkle with additional cinnamon if desired.
Bake at 350 degrees F (175 degrees C) for 20 minutes or until golden brown. Serve hot with ice cream!
Wash the apples.
Slice the apples.
Sprinkle cinnamon and sugar on the apples.
Enjoy!
Sprinkle pork chops with 1/4 tsp salt and 1/8 tsp pepper.
Heat 1 teaspoon of oil in a large nonstick skillet over medium high heat.
Add pork and cook until browned and cooked through, 3-4 minutes on each side.
Transfer to a plate and keep warm.
Heat remaining oil in skillet.
Add apples and cinnamon.
Cook, stirring occasionally, until apples begin to brown, 3-4 minutes. Add sauerkraut, caraway seeds and remaining salt and pepper. Cook 2-3 minutes.
Serve with pork.
Combine quinoa, water, cinnamon and vanilla in a small saucepan and bring to a boil. Reduce to a simmer, cover, and let cook for 15 minutes until quinoa can be fluffed with a fork.
Divide cooked quinoa between four bowls then stir in apple sauce, raisins, and pour in warmed milk. Top with fresh cut apples and pecans and a dash of cinnamon.
Layer cranberries, apples and cinnamon sticks in 2 quart glass jar.
Add vodka and seal jar.
Let set 1-2 weeks to develop the red coloring and cranberry flavor, shake jar daily.
Strain and pour into sterilized bottle.
Stir in sugar syrup.
ASTRY.
Add flours and lemon juice and combine.
Next add
Mix warm applesauce and cinnamon together to form a ball. Sprinkle a board with additional cinnamon.
Roll mixture out to 1/4-inch thickness.
Cut into desired shapes using a cookie cutter.
Use a pencil to punch a hole in the top of each shape if it is to be used as an ornament.
Place cut-outs into a 150\u00b0 oven for 6 hours.
Peel, core and dice apple into bite sized (
to 5 pound boned and rolled venison leg or shoulder
80 c.
Beat butter and sugar together until light in
Preheat oven to 350\u00b0F.
Combine 3 1/2 tbsp butter with raisins. Stuff into apple cores then push a cinnamon stick into each core. Transfer to a baking dish and drizzle with maple syrup. Dot remaining butter on top and bake for 30 mins, until golden and tender.
Meanwhile, to make the cinnamon ricotta, combine all ingredients and beat until smooth. Serve with apples and baking juices drizzled over.
1 tbsp sugar and 1/4 tsp cinnamon and simmer for 5 mins
ancake batter, whisk eggs, buttermilk and melted butter in a bowl
In a large frying pan, combine half each butter, sugar and cinnamon. Stir over medium heat, until sugar dissolves.
Cook apples 1-2 mins each side, until golden. Remove from pan and keep warm.
Melt remaining butter, sugar and cinnamon in same pan. Cook cake slices for 1-2 mins each side, until lightly golden.
Place 4 cake slices on serving plates. Top with apples and a scoop of ice-cream. Drizzle with maple syrup. Top with remaining slices of cake.
Preheat oven to 350\u00b0F. Lightly grease and line 2 - 10x3 inch loaf pans with parchment paper.
Sift together flour and cinnamon. Add apples and sugar. Whisk together milk, eggs and butter then fold in. Distribute between prepared pans.
To make crumble topping, arrange apple slices evenly over top of each cake. Combine oats, sugar, butter and cinnamon. Sprinkle over apple slices.
Bake for 45-50 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
o 425\u00b0F. Lightly grease and line a baking tray with
ven to 325\u00b0F. Grease and line a baking tray with