Cinnamon Recipe For Ornaments Recipe For Chicken

CINNAMON CHICKEN

Steps:

• Combine juice, honey, lemon juice, garlic, seasonings in a large ziptop container.
• Add chicken pieces, seal bag, shake to coat well and let marinade in the refrigerator for 8 hours or overnight.
• Heat oven to 350°F and have ready a large roasting pan, 9" x 13".
• Remove chicken from the marinade, shake off the excess and set chicken aside on a plate.
• Pour marinade into a small saucepan and bring to a boil, reduce heat to medium and boil until it has reduced to 1 cup and has begun to thicken (about 10-15 minutes).
• Heat oil in a skillet and brown chicken parts over fairly high heat just a few minutes per side, lowering heat if needed to prevent from charring- you want the chicken to be evenly browned, but not fully cooked yet.
• Place chicken in the roasting pan and pour the reduced marinade on top.
• Bake 30-55 minutes, or until chicken is fully cooked and no no longer pink (will vary based on the chicken pieces you use).
• Skim fat from the pan juices and serve juices as a dipping sauce if you like.
• Garnish with lemon wedges.

NON-EDIBLE CINNAMON ORNAMENTS

Steps:

• In a medium bowl, stir together the cinnamon, cloves, and nutmeg. Mix in the applesauce and glue. Work the mixture with your hands 2 to 3 minutes to form a ball. If mixture is too wet, add more cinnamon. If mixture is too dry, add more applesauce.
• Lightly dust a clean surface with cinnamon. Roll out the dough to 1/4 inch thickness. Cut out shapes with cookie cutters, and use a toothpick to make a hole at the top for hanging with a ribbon.
• Dry in a slow oven 200 degrees F (100 degrees C) for several hours, or air dry in a sunny spot for 4 or 5 days. When dry, decorate with gingham and/ or ribbon.

CINNAMON CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a lightly greased 9x13 inch baking dish. Sprinkle evenly with ground cinnamon, seasoning, garlic powder, salt and pepper. (Note: You can be liberal with the seasoning, garlic powder, salt and pepper; however, the cinnamon should only be a dusting and not clumped.)
• Bake at 350 degrees F (175 degrees C) for about 30 minutes or until chicken is cooked through and juices run clear.

HOW TO MAKE CINNAMON ORNAMENTS

Steps:

• In medium bowl, combine cinnamon, cloves and nutmeg. Add applesauce and glue; stir to combine. Work mixture with hands for 2 to 3 minutes or until dough is smooth and ingredients are thoroughly mixed. Divide dough into 4 portions. Roll out each portion to 1/4-inch thickness. Cut dough with 2-inch cookie cutters of desired shapes.
• Using drinking straw or toothpick, make small hole in top of each ornament. Place cutouts on wire racks; allow to dry at room temperature for several days.** Insert ribbon through hole in each ornament; tie with knot or bow. DO NOT EAT.

NON FOOD CINNAMON ORNAMENTS

Steps:

• Mix in a bowl the cinnamon and cloves.
• Add to this applesauce, oil and the glue.
• Knead this mixture for a few minutes til you have a firm but pliable dough.
• Too wet, add more cinnamon--too dry, add more applesauce.
• Roll the dough out on a surface dusted with cinnamon, 1/4 inch thick.
• Cut out shapes with cookie cutters [x-mas tree, hearts, stars, etc].
• Make a hole in the top with a wooden or metal skewer, this must be large enough for ribbon if you want them for hanging.
• Air dry them for several days on paper kitchen towel, turning them over several times so they don't warp.
• Impatient?.
• A low oven [200°F] for a few hours will also do the trick, don't forget to turn them over.
• When dry, decorate with a ribbon.
• You can also use shallow plaster, cookie and candy molds, press the dough in the cavity, smooth with a rolling pin, ease out of the mold and cut away the excess dough.
• Or roll out the dough, place a piece of decorative lace on the top, using the rolling pin go over it until it has left an impression of the lace, then cut out using the cookie cutters.
• You also get a nice result using cookie stamps.