Cinnamonoatmealwithsliveredalmonds Recipes

CINNAMON-ALMOND MELT-AWAYS

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350˚. Spread the almonds on a baking sheet and bake on the lower rack until toasted and lightly browned on the inside, 15 to 18 minutes. Let cool completely, then pulse in a food processor until very finely ground (do not grind to a paste). Add the all-purpose flour, rice flour, 1 teaspoon cinnamon and the salt. Pulse until combined.
• Line 2 baking sheets with parchment paper. Beat the butter and 1/2 cup confectioners' sugar in a large bowl with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Beat in the vanilla until combined. Reduce the mixer speed to low and beat in the flour mixture. Turn out the dough onto a large sheet of plastic wrap, flatten into a rectangle and wrap. Refrigerate until firm, about 1 hour.
• Roll out the dough between 2 sheets of plastic wrap into an 8-by-9-inch rectangle (about 1/3 inch thick). If the dough starts to crack around the edges, pinch it back together with your fingers. Peel off the plastic wrap. With a short side facing you, slice the dough lengthwise into eight 1-inch-wide strips, then slice the strips crosswise into 1 1/2-inch rectangles (48 total; if the dough becomes too soft, refrigerate 15 minutes). Arrange the rectangles 1 inch apart on the prepared pans.
• Bake, switching the pans halfway through, until the cookies are set around the edges, 16 to 20 minutes. Let cool 5 minutes on the pans.
• Meanwhile, whisk the remaining 1 cup confectioners' sugar and 1 teaspoon cinnamon in a shallow bowl. Gently toss the warm cookies in the sugar mixture to coat, then transfer to racks to cool completely. Toss the cooled cookies in the sugar mixture again.

HEALTHY CINNAMON OATMEAL

Steps:

• In a medium sauce pan, add the oats, cinnamon and water/milk, bring to a boil, reduce heat to low and simmer, uncovered, over a gentle boil for 5 - 7 minutes, stirring frequently. Let cool a few minutes before serving.
• In a medium sized bowl, add oats, cinnamon, and water/milk. Microwave on full power for 3 - 4 minutes. After 3 minutes, keep an eye on the bowl, if it starts to boil over, open the microwave door to stop it. Once oatmeal has settled, continue cooking keeping an eye on it. Add 30 seconds - 1 minute more if needed. Let cool a few minutes before serving.
• with the healthy toppings, or anything else you may like, and enjoy a healthy bowl of cinnamon oatmeal.
• leftover oatmeal in an air-tight container in the refrigerator for up to 4 days or freeze in individual portions for up to 2 months.
• , add a splash of water to the oatmeal and heat over low heat on the stove, or on high power in the microwave for 1 - 2 minutes.

CINNAMON OATMEAL WITH SLIVERED ALMONDS

Steps:

• Add oatmeal to 1/2 cup water in a bowl and cook in the microwave for 2 minutes.
• Mix in cottage cheese and cook again for 10 seconds to heat cottage cheese.
• Sprinkle on cinnamon and add slivered almonds on top of oatmeal.

CINNAMON ROASTED ALMONDS

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
• Beat egg whites and vanilla extract in a large bowl; add almonds and toss to coat. Stir brown sugar, white sugar, cinnamon, and salt into almonds until blended. Spread almond mixture into prepared baking dish.
• Bake in preheated oven, stirring every 15 minutes, until coating is dry, about 75 minutes.

CINNAMON DIAMONDS

Steps:

• Sift together flour and spices.
• Add brown sugar.
• Cut in butter till mixture is crumbly.
• Blend in egg yolk.
• Put 1/4 inch thick on 15x13 ungreased cookie sheet.
• Brush top with beaten egg white. Sprinkle on top with nuts.
• Cut into diamond shapes.
• Bake in moderate oven (350°F) for 20 25 minutes or until crisp around edges.