Cinnamon Extract

CINNAMON EXTRACT

a no brainer.. so why didn't i think of it? use a tight fitting 1-cup glass jar taller than the cinnamon sticks. use in addition to or in place of vanilla.

Time: 172800 minutes

Steps:

  • put ingredients in container
  • combine
  • place in dark area such as cabinet for 3 to 4 months or longer
  • the taste improves with length
  • servings are based on 1 / 2 cup vodka


cinnamon extract image

Number Of Ingredients: 2

Ingredients:

  1. cinnamon sticks
  2. vodka


CINNAMON EXTRACT

A no brainer.. so why didn't I think of it? Use a tight fitting 1-cup glass jar taller than the cinnamon sticks. Use in addition to or in place of vanilla.

Recipe From food.com

Provided by drhousespcatcher

Time P3m29D

Yield 18 teaspoons, 18 serving(s)

Steps:

  • Put ingredients in container.
  • combine.
  • Place in dark area such as cabinet for 3 to 4 months or longer. The taste improves with length.
  • Servings are based on 1/2 cup vodka.


Cinnamon Extract image

Number Of Ingredients: 2

Ingredients:

  • 3 -4 cinnamon sticks, fresh
  • 1/2-3/4 cup vodka


CINNAMON HARD CANDY

My Amish aunt made dozens of these spicy red squares for holiday gatherings when I was a tot. I'd always look for them glowing among the other candies she'd carry in! Nowadays, I stir up her recipe for my family.

Recipe From tasteofhome.com

Provided by Taste of Home

Time 35m

Yield 1 pound.

Steps:

  • In a large heavy saucepan, combine sugar, water and corn syrup. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes. Uncover and cook over medium-high heat, without stirring, until a candy thermometer reads 310° (hard-crack stage). Remove from the heat; stir in oil and food coloring, keeping face away from the mixture as the odor with be very strong. , Immediately pour onto a greased baking sheet. Quickly spread into a 13-in. x 9-in. rectangle. Using a sharp knife, score into 1-in. squares. Re-cut rectangle along scored lines until candy is cut into squares. Let stand at room temperature until dry. Separate into squares, using a knife if necessary.


Cinnamon Hard Candy image

Number Of Ingredients: 5

Ingredients:

  • 2 cups sugar
  • 1 cup water
  • 1/2 cup light corn syrup
  • 1/4 to 1/2 teaspoon cinnamon oil
  • 1/2 teaspoon red food coloring


CIN'S HOMEMADE EXTRACTS (VANILLA, CINNAMON AND CINNAMON-NUTMEG)

I'm also including a Salad I make that I serve along with a pot of hot Peach Tea that has my 'Homemade Cinnamon Extract' in the tea. This one was kind of hard to write, hope it makes sense. Did you happen to notice the 'longanecker' I use as a stopper on one of the bottles, teeheehee

Recipe From justapinch.com

Provided by Straws Kitchen(*o *)

Steps:

  • 1. HOMEMADE VANILLA: To make you can use Vodka, Brandy, Rum, or even Tequilla (I used Vodka to make mine). I wonder if Mexican Vanilla has Tequilla, since that's their drink of choice. I used 6 (6-inch) vanilla beans, slit open 3/4 of the way down (just leave a little bit at one end attached together), put into a tall thin glass jar then filled to above beans with the Vodka. Then It has to sit in a dark place for 6 to 8 weeks and be turned up-an-down (back an forth) once a week. After 6 to 8 weeks your Vanilla is ready to use. Here's a tip for you: If it's a bit too bitter for you, then add a little 'simple sugar' syrup to take away the bitter after taste. OR.... you can also use a little rum to do the same......although I do have a recipe for the ''simple syrup'' if you need it. You probably already have one.
  • 2. Heres another tip: You can make a large amount at one time instead of several small bottles if you'd like. Then fill smaller jars with it to use out of. It makes nice gifts as well.....make a lable for your jars like 'From the Kitchen of....'' and put on them to give away. Remember you leave the vanilla beans in the jars so you can make more.......when you've used about 1/2 the liquid in the jar, then add more of the alcohol (Vodka) to fill the bottle back up above the beans. This will turn to vanilla extract quicker than the first making. You don't have to leave it set as long because ....it already has a good start.
  • 3. Making Cinnamon extract is made the same way: You just use long cinnamon sticks instead of vanilla beans. Add Vodka and set out of the light for several weeks until a dark rich color appears. I love using the tall bottles for this, because if you use the small ones, you have to break the cinnamon sticks in half.
  • 4. Making Cinnamon-Nutmeg extract....again it's made the same way: You can put some of the broken cinnamon sticks in with about 3 nutmeg pods into smallshort jars and do the same as above. I zested a bit off one end of each (or one) pod so to open the pods up a bit (I think the vodka can soak in better).
  • 5. REMEMBER: To turn the jars back and forth a few times durning the weeks they are setting in a dark place, to keep it mixed.
  • 6. Bottles: Some of the bottles I use were replicas of the 1899 Coca-Cola bottle. I love the antique look (the one with the tall cinnamon sticks in it is in one...hard to tell because the Cola part doesn't show up in the light). The small bottle is a salt shaker replica of a small Ball jar (with a cap under the lid so it won't shake out). The bottle I used to make the Vanilla Extract in, was just the bottle the 'long vanilla beans' came in (with a lable I made).
  • 7. POT OF PEACH-CINNAMON: Celestial Peach, with 2-T of my ''homemade cinnamon-extract'' added to the pot of hot tea.
  • 8. SALAD: Romaine Lettuce, Ice Berg Lettuce, rough chopped. Red & Green Bell Peppers, diced. Celery, Cauliflower & Broccoli cuts. Red Cabbage, rough chopped. Carrots, sliced long ways. And some dried fruit...Cranberries, Cherries, Bananas, Yougart coated Raisins & Pineapple tid bits. Chives & Onion, diced . With a few raw Peanuts mixed in. Seasonings in Salad: Dill weed, Basil & Garlic Seasoning Blend, Creole Seasoning. Dressing for Salad: White Truffle Oil, EVOO & Raspberry Wine Vinegar. Mix (whisk) together with the seasonings and pour over salad.


Cin's Homemade Extracts (Vanilla, Cinnamon and Cinnamon-Nutmeg) image

Number Of Ingredients: 9

Ingredients:

  • for vanilla
  • 6 (6-inch) vanilla beans per tall bottle
  • vodka (amount depends on the size of the bottle you use)
  • for cinnamon
  • 5 long cinnamon sticks per tall bottle
  • vodka (amount depends on the size of the bottle you use)
  • for cinnamon-nutmeg
  • 3 whole nutmeg pods with a few broken cinnamon sticks per small bottle
  • vodka (amount depends on the size of the bottle you use)


CINNAMON ICE CREAM

This is a delicious treat. It reminds of the cinnamon ice cream I used to get at Ray's Ice Cream in Detroit!

Recipe From allrecipes.com

Provided by Elizabeth

Time 1h50m

Yield 8

Steps:

  • In a saucepan over medium-low heat, stir together the sugar and half-and-half. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs. Whisk quickly so that the eggs do not scramble. Pour the egg mixture back into the saucepan, and stir in the heavy cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and whisk in vanilla and cinnamon. Set aside to cool.
  • Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer's instructions.


Cinnamon Ice Cream image

Number Of Ingredients: 6

Ingredients:

  • 1 cup white sugar
  • 1 ½ cups half-and-half cream
  • 2 eggs, beaten
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon


CINNAMON SUGARED PECANS

My grandma makes these every year for the holidays. It's always handy to make extra for later snacking! They are relatively quick and easy to make and taste wonderful. I love the smell of these when they're in the oven.

Recipe From allrecipes.com

Provided by Erin

Time 35m

Yield 16

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Beat egg white in a large bowl with an electric mixer until frothy. Add pecans to egg white and stir until evenly coated.
  • Mix sugar, cinnamon, and salt together in a separate bowl; add to pecans and stir until coated. Spread coated pecans onto a baking sheet.
  • Bake in the preheated oven until fragrant and crisp, about 25 minutes.


Cinnamon Sugared Pecans image

Number Of Ingredients: 5

Ingredients:

  • 1 egg white
  • 4 cups pecans
  • ½ cup white sugar
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt


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