CINNAMON AND ORANGE TUILES
From "The Ultimate Cookie Book" by Catherine Atkinson. I haven't tried this yet, so the time and yield are estimations. The book also suggests dipping one end of each tuile into melted chocolate.
Provided by the_cookie_lady
Categories Drop Cookies
Time 27m
Yield 15 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 and line two or three large baking sheets with non-stick baking parchment (you may want to lightly sprinkle the sheets with water before laying the parchment paper down).
- Whisk the egg whites until softly peaking, then whick in the sugar until smooth and glossy.
- Add the cinnamon and the orange rind.
- Sift the flour into the mixture and fold in the melted butter.
- When well blended, add 1 tbl of recently boiled water to thin the mixture.
- Place a teaspoonful of the mixture down on the sheet and flatten out with the back of the spoon into a circle. Keep the circles far apart and only put 4 or 5 on each sheet.
- Bake, one sheet at a time, for 7 minutes, or until just golden brown.
- Cool for just a few seconds on the sheet and then rmove the with a metal spatula and immediately roll around the handle of a wooden spoon so that the ends overlap each other. Place on a rack to cool.
Nutrition Facts : Calories 84.6, Fat 4.7, SaturatedFat 2.9, Cholesterol 12.2, Sodium 40.2, Carbohydrate 10.1, Fiber 0.2, Sugar 6.7, Protein 1
CINNAMON-ORANGE ROLLS
Steps:
- For the dough: In a small bowl, combine the yeast, hot water and 1 teaspoon of the sugar, whisking to mix. Set aside for 10 minutes, allowing the yeast to dissolve and fully activate. It should bubble around the edges and almost double in size. Meanwhile, in a medium bowl, whisk together the milk, oil, orange zest and juice and remaining 1/4 cup sugar and set aside.
- Using an electric mixer fitted with the paddle attachment, combine the flour and salt. Add the yeast mixture and orange juice mixture and beat until the dough forms a ball, 2 to 3 minutes. Switch out the paddle for the dough hook and knead the dough until fairly smooth, 4 to 5 minutes. If the dough is too sticky, add more flour 1 tablespoon at a time.
- Lightly coat a large bowl with vegetable oil and add the dough. Cover the bowl with plastic wrap and allow the dough to rise until it doubles in size, about 1 hour at room temperature.
- Spray a 9-by-13-inch baking dish with cooking spray.
- For the filling: On a lightly floured surface, roll the dough into a large rectangle about 1/4 inch thick and slightly bigger than the baking dish. Spread the butter over the dough, leaving a 1/4-inch border on all sides. Sprinkle the dough with the brown sugar, then the cinnamon. Starting with one longer edge, roll the dough into a cylinder and pinch the ends together to seal completely. Cut into 12 rolls and place in the prepared baking dish. Cover the dish with plastic wrap and allow the rolls to rise until they double in size, about 30 minutes at room temperature.
- Preheat the oven to 350 degrees F.
- Remove the plastic wrap from the rolls and bake, uncovered, until light brown, 25 to 30 minutes.
- For the glaze: Meanwhile, in a medium bowl, whisk together the confectioners' sugar and orange juice until smooth. While the rolls are still warm, drizzle them with the glaze and serve.
CINNAMON ORANGES
Steps:
- Peel oranges and slice into 1/4-inch thick slices. Place on a serving platter.
- Combine honey and cinnamon in a small bowl. Drizzle honey mixture over oranges and garnish with mint leaves.
CINNAMON-ORANGE HONEY BUTTER
This is such a delicious butter spread for afternoon tea or with a dessert bread. Just mix it up and get ready for the compliments. -Mary Bates, Cleveland, Ohio
Provided by Taste of Home
Time 5m
Yield 3/4 cup.
Number Of Ingredients 4
Steps:
- In a small bowl, combine all ingredients. Serve immediately. Refrigerate leftovers.
Nutrition Facts : Calories 89 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 77mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein.
CINNAMON TUILLES
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 50
Number Of Ingredients 5
Steps:
- In a medium bowl, stir together all of the ingredients. Let stand at room temperature for 30 minutes.
- Preheat oven to 350 degrees. Line a baking sheet with a Silpat (a French nonstick mat). Using a pastry bag fitted with a 1/4-inch plain tip, pipe batter onto prepared baking sheet in 4-inch long strips; leaving 1/2-inch between cookies. Bake until golden, 7 to 10 minutes. Remove from oven, and let cool on baking sheet on a wire rack.
CINNAMON ORANGES
Since I have a beautiful and bountiful naval orange tree, I'm always looking for ways to use them in recipes. Here is a very nice, low calorie recipe that everybody in my family enjoy; I hope you do too. Cooking time is refrigeration time.
Provided by Happy Hippie
Categories Dessert
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Place sliced oranges in a serving bowl.
- Mix sugar and cinnamon together in a small bowl.
- Sprinkle cinnamon/sugar mixture over oranges.
- Cover bowl and refrigerate at least one hour.
Nutrition Facts : Calories 94.9, Fat 0.1, Carbohydrate 24.2, Fiber 2.4, Sugar 21.7, Protein 0.9
CINNAMON NUTMEG TUILES
Categories Cookies Dessert Bake Vegetarian Fall Cinnamon Nutmeg Gourmet Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 20 tuiles
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F. and have ready a rolling pin.
- In a saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring occasionally until sugar is dissolved. Remove pan from heat and stir in flour, cinnamon, nutmeg, and a pinch salt until smooth.
- Drop 6 rounded 1/2-teaspoons batter about 3 inches apart onto an ungreased baking sheet. Bake cookies in middle of oven 6 minutes, or until golden.
- Remove 1 cookie from baking sheet with a thin metal spatula and immediately drape over a rolling pin to create a curved shape. Cool cookie completely on rolling pin and transfer to an airtight container. Make more cookies with remaining batter and form into tuiles in same manner. (If cookies become too brittle to drape over rolling pin, return baking sheet to oven a few seconds to allow cookies to soften.) Tuiles keep 5 days in an airtight container at cool room temperature.
CINNAMON ORANGE BLACK TEA RECIPE BY TASTY
Here's what you need: black tea leaves, orange peel, ground cinnamon, hot water
Provided by Mercedes Sandoval
Categories Drinks
Time 30m
Yield 48 servings
Number Of Ingredients 4
Steps:
- Combine the black tea, orange peel, and cinnamon. Store in an airtight container for up to 1 month.
- To brew, steep 1-2 teaspoons of the tea blend in 8 ounces (240 ml) of hot water for 5 minutes. Serve warm or over ice.
- Enjoy!
Nutrition Facts : Calories 1 calorie, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams
OATMEAL CINNAMON TUILES
Categories Cookies Dessert Bake Oat Cinnamon Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 12 tuiles
Number Of Ingredients 8
Steps:
- Preheat the oven to 425°F and butter generously 2 large baking sheets.
- In a small bowl cream together with a wooden spoon butter, sugar, vanilla, cinnamon, and salt. Add egg white and whisk until smooth. Stir in flour and stir in oats thoroughly. Drop batter by rounded teaspoons 4 inches apart onto prepared baking sheets. With the back of the spoon spread batter into 2 1/2-inch rounds and bake, 1 sheet at a time, in middle of oven 4 to 6 minutes, or until edges turn golden. Immediately transfer tuiles with a metal spatula to a rolling pin and cool in curved shapes. Tuiles may be made 1 day ahead and kept in an airtight container.
CINNAMON ORANGE SQUARES
Cinnamon and orange come together in these cookies - a great Christmas dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 36
Number Of Ingredients 9
Steps:
- In medium bowl, mix flour, orange peel, 3/4 teaspoon of the cinnamon, the nutmeg, baking powder and salt; set aside. In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add powdered sugar, beating until smooth. On low speed, gradually beat in flour mixture until blended.
- Divide dough in half; flatten into rounds. Between 2 sheets of waxed paper, roll each round to 1/4-inch thickness. Place dough on cookie sheet; refrigerate 1 hour.
- Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Remove top sheet of waxed paper from dough; cut dough into 2-inch squares (reroll scraps once). On cookie sheets, place squares 1 inch apart.
- In small bowl, mix granulated sugar and remaining 1/4 teaspoon cinnamon; sprinkle over cookies.
- Bake 12 to 14 minutes or until edges are golden. Cool 1 minute; remove from cookie sheets to cooling racks. Store cooled cookies tightly covered at room temperature.
Nutrition Facts : Calories 90, Carbohydrate 10 g, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 55 mg
CINNAMON AND ORANGE "TEA"
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Yield Makes 1 quart
Number Of Ingredients 5
Steps:
- Bring the ingredients to a boil in a saucepan. Remove from heat; steep, covered, until the liquid cools to room temperature. Strain and reheat to serve. The brews can be stored in the refrigerator for up to a week.
CINNAMON ORANGE TURKEY SCALOPPINI
This citrus and spice recipe for turkey breast cutlets is full of flavor and easy to prepare.
Provided by Meghan
Categories Meat and Poultry Recipes Turkey
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Combine the cinnamon, and garlic with a little salt and pepper; rub over both sides of the turkey cutlets.
- Heat oil in a large skillet over medium-high heat. Add the seasoned cutlets, and fry for 2 to 3 minutes on each side, until nicely browned on the outside, but not fully cooked. Remove from the pan and set aside; keep warm.
- Pour the orange juice and lemon juice into the pan, stirring in any bits of food that are stuck to the pan. Bring to a boil, and return the turkey to the pan. Reduce heat to medium, and cook until liquid has reduced by half, 10 to 15 minutes. Serve cutlets with sauce spooned over.
Nutrition Facts : Calories 248.4 calories, Carbohydrate 4.3 g, Cholesterol 122.8 mg, Fat 4.7 g, Fiber 0.3 g, Protein 44.8 g, SaturatedFat 0.6 g, Sodium 77.5 mg, Sugar 2.7 g
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