Combine 1/2c white sugar, 1/2c brown sugar, 1-2 table spoonful’s water in a sauce pan over medium heat. Bring to boil until sugar is fully melted and starts to smell like caramel. Reduce heat, Add 1/2 stick butter, 1/2 tea spoon salt, 1/2 teaspoon cinnamon, 1 tablespoon vanilla and stir until butter is melted. Add 1lbs pecans and stir until nuts are evenly coated. Pure onto a parchment paper lined cookie sheet. Cook at 250 for 20 minutes.
Cinnamon Coffee Cake
2 1/4 cup plain flour
1 cup brown sugar
3/4 cup white sugar
3/4 cup oil
1 1/2 tsp cinnamon
1 1/2 tsp ginger
1/2 tsp salt
Combing above ingredients. Set aside 1/2 cup of mixture in a small bowl and add 1/2 cup nuts and 1/2 tsp more cinnamon. Set it aside to be used as the crumb topping later.
1 cup buttermilk
1 egg
1 tsp baking powder
1 tsp baking soda
Add these ingredients to the first mixture and stir. Pour batter into a greased 9×13 pan. Sprinkle with the crumb topping that was set aside earlier. Bake at 350 degrees for 35 minutes.
Sugared Pecans
Ingredients
- 1 egg white
- 1 tablespoon water
- 1 pound pecan halves
- 1 cup white sugar
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Directions
- Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
- In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
- Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
- Bake at 250 degrees F for 1 hour. Stir every 15 minutes.
Soft Gingerbread Molasses Cookies
- 3/4 cup butter, softened
- 1 cup sugar
- 1 egg
- 1Tbsp. water
- 1/4 cup molasses
- 2 and 1/4 cup flour
- 2 tsp. ginger
- 1 tsp. baking soda
- 3/4 tsp. cinnamon
- 1/2 tsp. cloves
- 1/4 tsp. salt
Mix wet ingredients then add dry ingredients. The dough is a little sticky so I chill it.
Roll in balls and coat with sugar. Flatten slightly on the baking sheet. Bake at 350 for 8-10 minutes.
Apple Muffins
Ingredients
Batter:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 1/4 teaspoons vanilla
- 4 apples (2 chopped, 2 shredded)
- 1tsp cinnamon
- 1/2tsp nutmeg
Topping:
- 1/3 cup packed brown sugar
- 1 tablespoon all-purpose flour
- 1/8 teaspoon ground cinnamon
- 1 tablespoon butter
Directions
- Preheat oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin pan.
- In a medium bowl, mix flour, baking powder, baking soda and salt.
- In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan. Batter will be thick like cookie dough.
- In a small bowl, mix brown sugar, flour and cinnamon. Mix well, then cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.
- Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack
Sweet Potato Casserole – Paula Dean
Sweet Potatoes:
- 3 cups peeled, cooked, and mashed sweet potatoes
- 1 cup sugar
- 1/3 cup butter, melted
- 2 eggs
- 1tsp vanilla
- 1 tsp cinnamon
- 1/4tsp nutmeg
- 1/4 cup heavy cream, half-and-half, or whole milk
Preheat oven to 325 degrees. Mix all ingredients together except for cream. Beat with electric mixer until smooth. Add cream; mix well. Pour into greased casserole dish. Add toppping . Bake for 25-30 min.
Topping:
- 1 cup brown sugar
- 1 cut walnuts or pecans
- 1/3 cup all-purpose flour
- 3Tbsp butter; melted
Mix together with fork; sprinkle over top of casserole.
Cinnamon Rolls
Rolls:
1 Cup warm milk
2 eggs, room temp
1/3 Cup butter, melted
4 1/2 Cups bread flour
1 tsp salt
1/2 Cup white sugar
1 pgk yeast
Filling:
1 Cup brown sugar, packed
2 1/2 Tbsp cinnamon
1/3 Cup butter, softened
Icing:
3 oz. cream cheese
1/4 cup butter, softened
1 1/2 cup confectioners sugar
1/2 tsp vanilla
1/8 tsp salt
Microwave milk for 60 seconds. Dissolve east in warm milk in a large bowl. Add sugar, butter, salt, eggs, and flour. Mix well. Knead dough into a large ball, using our hands dusted lightly with flour. Put in a bowl sprayed with cooking spray and cover tightly with plastic wrap. Let rise in a warm place for 1 hour or until dough has doubled in size.
In a small bowl, combine brown sugar and cinnamon. Spray work surface with cooking spray or sprinkle with flour. Roll dough out into a 16×21 inch rectangle about 1/4 inch thick. Spread dough with the 1/3 cup softened butter and then sprinkle evenly with cinnamon sugar mixture. Roll up dough starting with the longer side and cut into about 12 rolls.
Place rolls in a lightly greased 9×13 pan or spread out on a cookie sheet. Cover and let rise again until nearly doubles, about 30 minutes. At this point you can put them in the refrigerator overnight and cook them the next day, if you are preparing them the night ahead.
Preheat oven to 350 degrees. Bake rolls until golden brown, about 20 minutes. While rolls are baking beat together all icing ingredients until light and fluff. Spread icing on rolls after taking them out of the oven, while they are still warm.