Cinnamon Krisp Recipes

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the sugar, shortening, egg, salt and 2 cups flour; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour., Combine filling ingredients; set aside. Punch dough down; divide in half. On a floured surface, roll each portion into a 12-in. square. Spread filling over dough. Roll up tightly jelly-roll style; pinch to seal., Cut into 1-in. slices; place on greased baking sheets (four slices per sheet). Cover with waxed paper; flatten slices with palm of hand into 3-in. circles. Cover and let rise until doubled, about 30 minutes., Cover with waxed paper and flatten or roll into 5-in. circles. Brush with butter. Combine the sugar, cinnamon and pecans; sprinkle over butter. Cover with waxed paper; roll or flatten again. Discard waxed paper., Bake at 400° for 10-12 minutes or until browned. Serve warm.

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Crush the corn flakes (should yield about 1 1/4 cups).
• Cream the butter or margarine with the shortening. Add the eggs and the sugar and beat until fluffy. Stir in the flour, cinnamon and baking soda, mixing well. Stir in the corn flakes.
• Drop by spoonfuls onto ungreased cookie sheets and bake at 400 degrees F (205 degrees C) for about 9 minutes or until light brown. Let stand for 1 minute then cool on wire racks.

Steps:

• For the cinnamon ice cream: In a medium saucepan over medium-low heat, combine the half-and-half and sugar. Stir it around to combine and allow to warm. Next, add the vanilla extract and cinnamon sticks. Stir the mixture around and heat it up until it's hot but not boiling.
• Add the egg yolks to a medium bowl and whisk them vigorously until slightly lighter in color, about 2 minutes.
• Remove the cinnamon sticks from the half-and-half mixture and discard. Grab a ladle of the hot half-and-half mixture and drizzle it very slowly into the yolks, whisking constantly. This will temper the egg yolks so that they don't scramble when they're added to the pan. Add another ladle of the hot liquid, and when it's mixed in, pour the egg mixture slowly into the pan with the half-and-half mixture, stirring with a spoon. Stir and cook it until the mixture is thick and coating the spoon, for 2 minutes or so.
• Set a fine-mesh strainer over a clean glass bowl and strain the custard. Don't worry if it looks a little lumpy. Add the heavy cream to the bowl and stir to combine. Finally, whisk in the ground cinnamon, and then cover the bowl and refrigerate until completely cool.
• Pour the cooled mixture into an ice cream maker and process according to your machine's instructions. When it's finished churning, it will still be in the soft-serve stage. Transfer the mixture to a freezer container and place in the freezer until it's frozen firm, for several hours.
• For the cinnamon crisps: Preheat the oven to 350 degrees F.
• Combine the sugar and cinnamon in a small bowl. Place the tortillas on a baking sheet and brush both sides with the butter. Sprinkle both sides of the tortillas generously with the cinnamon-sugar mixture.
• Bake until golden brown and crisp, about 15 minutes, and then allow them to cool to room temperature. Break into large pieces and set aside.
• Serve the ice cream with the cinnamon crisps.

Steps:

• Grease an 8x8 inch pan; set aside.
• Melt the butter with the marshmallows in a large saucepan over medium heat, stirring constantly. Remove from heat; stir in the rice cereal, cinnamon, almonds, and raisins. Press the mixture into the prepared pan. Cool 30 minutes; cut into squares.

Steps:

• Preheat oven to 350°F Stir together flour, baking soda, baking powder, salt, cinnamon, and oats; mix in pecans. Set aside.
• Cream together shortening & sugar until light & fluffy. Add molasses, vanilla, and egg to creamed mixture; beat well.
• Stir in dry ingredients until blended. Drop in small spoonfuls on ungreased cookie sheets. Press flat with fork or glass dipped in sugar.
• Bake at 350°F for 10-12 minutes, cool on pan 1 minute, move to cooling rack.

Steps:

• Grease an 8x8 inch pan; set aside.
• Melt the butter with the marshmallows in a large saucepan over medium heat, stirring constantly. Remove from heat; stir in the rice cereal, cinnamon, almonds, and raisins. Press the mixture into the prepared pan. Cool 30 minutes; cut into squares.

Steps:

• Combine water and vanilla. Combine sugar and cinnamon.
• Lightly coat both sides of tortillas with spray. Brush each side with water mixture. Sprinkle each side with 3/4 tsp sugar and cinnamon mixture.
• Place on wire rack on baking sheet. Bake at 400 degrees for 8 minutes or till lightly browned.

Steps:

• Combine cinnamon and sugar; set aside.
• Pour oil 2" deep in medium skillet; heat to 375.
• Cut each tortilla into 8 strips, each approx 1" wide.
• Fry 3-5 strips at a time until golden brown and crisp, turning once.
• Remove and drain on paper towels.
• Sprinkle with cinnamon mix while still warm.
• Serve immediately.

Steps:

• Cut raw pie crusts into any desired shapes and place on greased cookie sheet.
• Brush dough with butter.
• Sprinkle with Sugar and cinnamon mixture.
• Bake@ 350 for about 20 minutes and enjoy.

Steps:

• Grease an 8x8 inch pan; set aside.
• Melt the butter with the marshmallows in a large saucepan over medium heat, stirring constantly. Remove from heat; stir in the rice cereal, cinnamon, almonds, and raisins. Press the mixture into the prepared pan. Cool 30 minutes; cut into squares.

Steps:

• Beat the butter and sugars together until light and fluffy. Add in the egg, vanilla and zest and beat to combine.
• Add the flour, salt and cinnamon and mix until incorporated. Wrap the dough in plastic wrap and refrigerate at least 1 hour.
• Roll the dough out on a well-floured surface to about 1/4" thick. Cut out shapes with cookie cutters or cut in to squares with a pastry wheel/pizza cutter. Place the cookies on a parchment paper-lined cookie sheet.
• Beat the egg and milk together with a fork or whisk. Mix together the sugar and cinnamon. Use a pastry brush to coat the cookies in the egg mixture, then sprinkle the cinnamon sugar on top.
• Bake at 350 F for 10 to 12 minutes.