Easy Cinnamon Crisps Recipes

Steps:

• Combine flour and baking powder in a large bowl; cut in butter until crumbly. Stir in milk and egg. Divide into three portions; shape each portion into a ball., Combine sugar and cinnamon; sprinkle a third over a pastry board or a surface. Roll one ball into a 12-in. circle; cut into 12 wedges. Roll up from wide edge. Repeat with the remaining dough and cinnamon sugar. Place rolls with point side down on a lightly greased baking sheets; form into crescent shapes. Bake at 350° for 16-18 minutes or until lightly browned (do not overbake)., For optional glaze, combine confectioners' sugar, cinnamon and milk until smooth. Drizzle over cooled crescents.

Steps:

• Preheat oven to 225 degrees F (110 degrees C).
• Stir sugar, ground cinnamon, shortening, and corn syrup together in a small bowl until dough comes together. Place dough between two layers of parchment paper; roll to 1/8- to 1/4-inch thick. Transfer to a baking sheet; remove top piece of parchment paper.
• Bake in preheated oven until golden and bubbly, about 35 minutes. Cool completely and break into pieces.

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:

• Place 3/4 cup butter into the freezer for 1 hour. Cut into cubes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Combine flour, 1/3 cup sugar, baking powder, baking soda, and salt in a large bowl using a whisk. Cut in very cold cubed butter with a pastry blender or using your fingers until you get coarse crumbs.
• Create a well in the flour mixture; add buttermilk and stir gently until dough is just moistened. Fold in cinnamon chips.
• Turn dough out onto a lightly floured surface. Knead gently until dough is no longer sticky, 10 to 12 times, and divide in half. Pat or roll each portion gently into a 7-inch circle. Brush melted butter over circles. Sprinkle each with 1 tablespoon sugar. Cut each circle into 6 wedges. Separate and place scones on an ungreased baking sheet.
• Bake in the preheated oven until lightly browned, 10 to 13 minutes. Serve warm.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Lay the wonton wrappers out flat on a baking sheet. Brush evenly with melted margarine. Sprinkle 1/4 teaspoon of cinnamon sugar over the top of each one.
• Bake for 5 minutes in the preheated oven, or until crisp. Remove from baking sheets to cool on wire racks.

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:

• On a plate, mix the sugar and cinnamon. In a medium, heavy-bottomed saucepan, add enough oil to come halfway up the sides of the pan. Heat over medium-high heat until a deep frying thermometer, inserted in the oil, reaches 350 degrees F. (If you do not have a thermometer, test the oil with a piece of tortilla, which should sizzle when it touches the oil and should brown in about 2 to 3 minutes.) One by one, fry tortillas until golden brown. With a slotted spoon, transfer the crisps to paper towels to drain. While still warm, transfer to cinnamon-sugar mixture, turn to coat and serve.

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:

• In a large pot or wok over medium-high heat, add about 1 inch oil. Heat until it swirls and reaches 375 degrees F. Line a baking sheet with paper towels.
• Separate and break the noodles into 4- to 6-inch sections. Test the oil with a few strands; they should almost instantly get puffy. When the oil is ready, add the noodles in batches and cook until puffy, then remove to the paper towels. Season with a pinch of salt and a dusting of cinnamon sugar over the top.

Steps:

• Combine the apples, sugar, flour and cinnamon in a large bowl. Transfer to an 11x7-in. baking dish; dot with butter. , For topping, combine the flour, sugar, baking powder and nutmeg in another large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in egg just until moistened; sprinkle over filling., Bake, uncovered, at 375° for 40-45 minutes or until topping is golden brown and apples are tender. Serve warm with ice cream if desired.