Preheat oven to 300 degrees.
Line a baking sheet with foil and lightly spray with vegetable oil.
In a large bowl combine sugar and cinnamon.
In another large bowl beat egg white until slightly frothy. Stir in vanilla and salt.
Add almonds to egg mixture and toss to coat.
Then pour almonds into cinnamon sugar mixture and toss to coat.
Spread sugar coated almonds on lined baking sheet.
Bake 25 minutes; stir after 10 minutes.
Let cool and remove from pan with slotted spoon.
Preheat oven to 350 degrees F (175 degrees C).
Combine almonds and olive oil in a bowl; toss to coat. Spread almonds in a single layer on a baking sheet.
Bake in preheated oven until toasted, about 15 minutes. Allow almonds to cool slightly.
While almonds are baking, mix sugar, cinnamon, paprika, and cayenne pepper in a small bowl. Sprinkle spice mixture over almonds and toss again. Spread almonds in a single layer and continue to bake until spices are fragrant, 5 to 10 minutes. Cool before serving.
In a shallow bowl, beat together eggs, milk, sugar, vanilla, cinnamon and nutmeg. Dip bread slices into egg mixture, coating both sides.
In a skillet or on a griddle, melt 1 tablespoon of the butter over medium heat; add half of the bread slices and cook for 2 to 3 minutes on each side or until golden brown. Repeat with remaining butter and bread slices.
Serve warm.
If desired, serve with maple syrup.
br>Add 1/2 cup sugar, the salt and shortening.
Mix all ingredients together, then roll into shape of logs. Roll each log in sugar/cinnamon mixture. Bake for 15 to 20 minutes at 325\u00b0.
In a medium mixing bowl, whisk eggs. Then whisk in milk. Add brown sugar, cinnamon, nutmeg and vanilla; whisk until fully incorporated.
Bring a large skillet or griddle to medium heat and lightly spray with cooking spray.
Dredge each slice of bread in the custard mixture, being careful not to oversaturate the bread.
Cook for 3-5 minutes on each side or until lightly browned.
Serve hot with butter and real maple syrup.
Grease a Bundt pan.
Sprinkle bottom with chopped nuts.
Take 1 biscuit at a time and dip it into butter, then into the sugar-cinnamon mixture, coating well.
Stand biscuits on their side around the pan.
Bake at 375\u00b0 for 30 to 40 minutes.
Remove from pan immediately.
br>To make the cinnamon sugar, combine sugar and cinnamon in a small bowl
Toast the almonds in a dry pan for 2-3 mins then add 1/2 the sugar and allow to caramelize. Meanwhile, mix the rest of the sugar with the cinnamon in a bowl. Add 1/2 to the almonds and allow to caramelize. Repeat with the rest of the cinnamon sugar. Transfer the almonds to a piece of parchment paper and separate them into individual pieces. Allow to cool before serving.
he yeast and 1 tbsp sugar. Cover and allow to rest
br>
Filling: Mix brown sugar, cinnamon & butter. Microwave for 6 to
lace the margarine, ground almonds, flour, cinnamon and egg.
Mix until
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Process powdered sugar, ground almonds, coconut and cinnamon in food processor
Combine warmed milk, 2 tbsp sugar and yeast. Add to dry
owl, combine flour and brown sugar.
Cut in butter with
Combine with oats, rye flakes, almonds and sesame seeds. Transfer to
FOR THE CINNAMON BUNS: Combine brown sugar, 1 tablespoon melted butter, 1/
dough hook; add water, sugar and yeast. Swirl to combine
ix almond paste, confectioners sugar, dark brown sugar, cinnamon and cream cheese until
ick layer* of brown sugar. Sprinkle on cinnamon* as desired. If you