A cinnamon-pecan swirl and creamy glaze imparts the flavors of a bake-shop cinnamon bun to these easy-to-make oat scones
Makes 12 scones.
SCONES:
2 cups all-purpose flour
1 cup quick or old fashioned oats
10 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salk
8 tablespoons butter, chilled and cut into pieces
3/4 cup milk
1 egg, lightly beaten
1 teaspoon vanilla
1/2 cup pecans (optional)
2 teaspoons ground cinnamon
GLAZE:
3/4 cup powdered sugar
3 teaspoons orange juice or milk
DIRECTIONS:
1. Heat oven to 425F. Spray cookie sheet with cooking spray.
2.
In a large bowl, combine flour, oats, 8 tablespoons of sugar (set
aside remaining 2 tablespoons for later), baking powder and salt; mix
well. Cut in butter with pastry blender or two knives until mixture
resembles coarse crumbs. In small bowl, combine milk, egg and vanilla;
blend well. Add to dry ingredients all at once; stir with fork or
rubber spatula until dry ingredients are moistened. In small bowl,
combine remaining 2 tablespoons granulated sugar with the pecans and
cinnamon; mix well. Sprinkle evenly over dough in bowl; gently stir
batter to swirl in cinnamon mixture. (Do not blend completely.) Drop
dough by 1/4 cupfuls, 2 inches apart on cookie sheet.
3. Bake 11
to 13 minutes, or until golden brown. Remove to wire rack; cool 5
minutes. in small bowl, combine powdered sugar and enough juice or milk
for the desired consistancy; mix until smooth. Drizzle over top of
warm scones. Serve warm.
Showing posts with label cinnamon. Show all posts
Showing posts with label cinnamon. Show all posts
Saturday, January 28, 2012
Tuesday, January 20, 2009
Brennan's Bananas Foster Butter
From Executive Chef Michael Roussel, Brennan's Restaurant, New Orleans, LA:
Based on the original Bananas Foster dessert created at Brennan's Restaurant in 1951.
1/2 cup (1 stick) unsalted butter
1/2 large banana, mashed
1/2 tablespoon cinnamon
2 tablespoons brown sugar
1/2 tablespoon banana liqueur
Whip ingredients together until completely blended. Place mixture into the Butter Bell crock and serve. Recommended on warm French bread, pancakes, French toast or any of your favorite breakfast items.
Based on the original Bananas Foster dessert created at Brennan's Restaurant in 1951.
1/2 cup (1 stick) unsalted butter
1/2 large banana, mashed
1/2 tablespoon cinnamon
2 tablespoons brown sugar
1/2 tablespoon banana liqueur
Whip ingredients together until completely blended. Place mixture into the Butter Bell crock and serve. Recommended on warm French bread, pancakes, French toast or any of your favorite breakfast items.
Apple-Cinnamon Butter
2 ounce dried apples
1/2 teaspoon cinnamon powder
1 tablespoon brown sugar
1/2 cup unsalted butter, softened (1 stick)
Mix all ingredients in a food processor or with a hand-mixer until well-combined. Fill the Butter Bell crock with the mixture and serve with fresh scones, muffins or other breakfast breads.
1/2 teaspoon cinnamon powder
1 tablespoon brown sugar
1/2 cup unsalted butter, softened (1 stick)
Mix all ingredients in a food processor or with a hand-mixer until well-combined. Fill the Butter Bell crock with the mixture and serve with fresh scones, muffins or other breakfast breads.
Cinnamon Twists
This recipe comes from The Nibble - check them out!
Cinnamon Twists
Holiday dinners tend to be plentiful and rich, so that when dessert time comes, no one needs anything heavy. Yet, everyone wants to end the evening with something a bit sweet. These cinnamon twists are crunchy and airy—perfect for a light dessert. They can be served with ice cream or fruit salad, and are delicious plain with coffee or tea, for people who want a really light dessert. They’re actually a universal pastry—they can be served at brunch, lunch, dinner or as a snack. They’re both elegant-tasting and casual. We promise they’ll become a favorite.
Ingredients
* 3¾ cups all-purpose flour
* 2 teaspoons baking powder
* 1 stick (8 tablespoons) unsalted butter,
softened
* 1½ cups sugar
* 3 extra large eggs
* 2 teaspoons pure vanilla extract
* 1½ teaspoons group cinnamon
Cinnamon Twists
Directions
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, whisk together the flour and baking powder until combined.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with 1 cup of sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. With the mixer on low speed, add the dry ingredients and beat until a dough forms.
4. In a bowl, stir together the remaining ½ cup sugar and cinnamon, then spread the cinnamon sugar evenly over a baking sheet or flat surface.
5. To shape the twists, measure the dough into tablespoons. Shape each tablespoon into a compact cylinder, about 2" long, then roll it with your hands on a counter top until it measure 12".
6. Fold the roll in half, then twist the roll about 3 times to form a spiral. Roll the spiral gently in the cinnamon sugar, coating it completely as you maintain the spiral “rope-y” shape. (When you roll the spiral in the sugar mixture, it will lengthen by about 1".)
7. Transfer each finished twist to the prepared baking sheet, leaving about ½" in-between. Continue to make twists and sugar them in the same manner.
8. Bake the twists, one sheet at a time, for 15 minutes, until lightly golden. Let cool on the baking sheet, then transfer to a wire rack to cool completely.
9. Store the twists in a large container, in layers separated by wax paper, for up to 1 week.
Makes about 44 cookies, each 7 inches long.
Cinnamon Twists
Holiday dinners tend to be plentiful and rich, so that when dessert time comes, no one needs anything heavy. Yet, everyone wants to end the evening with something a bit sweet. These cinnamon twists are crunchy and airy—perfect for a light dessert. They can be served with ice cream or fruit salad, and are delicious plain with coffee or tea, for people who want a really light dessert. They’re actually a universal pastry—they can be served at brunch, lunch, dinner or as a snack. They’re both elegant-tasting and casual. We promise they’ll become a favorite.
Ingredients
* 3¾ cups all-purpose flour
* 2 teaspoons baking powder
* 1 stick (8 tablespoons) unsalted butter,
softened
* 1½ cups sugar
* 3 extra large eggs
* 2 teaspoons pure vanilla extract
* 1½ teaspoons group cinnamon
Cinnamon Twists
Directions
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, whisk together the flour and baking powder until combined.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with 1 cup of sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. With the mixer on low speed, add the dry ingredients and beat until a dough forms.
4. In a bowl, stir together the remaining ½ cup sugar and cinnamon, then spread the cinnamon sugar evenly over a baking sheet or flat surface.
5. To shape the twists, measure the dough into tablespoons. Shape each tablespoon into a compact cylinder, about 2" long, then roll it with your hands on a counter top until it measure 12".
6. Fold the roll in half, then twist the roll about 3 times to form a spiral. Roll the spiral gently in the cinnamon sugar, coating it completely as you maintain the spiral “rope-y” shape. (When you roll the spiral in the sugar mixture, it will lengthen by about 1".)
7. Transfer each finished twist to the prepared baking sheet, leaving about ½" in-between. Continue to make twists and sugar them in the same manner.
8. Bake the twists, one sheet at a time, for 15 minutes, until lightly golden. Let cool on the baking sheet, then transfer to a wire rack to cool completely.
9. Store the twists in a large container, in layers separated by wax paper, for up to 1 week.
Makes about 44 cookies, each 7 inches long.
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