A spoon full of cinnamon helps the dessert go down well

There are really endless options for the use of this versatile spice; here are just a few of the easy and delicious ones.

September 4, 2011 11:02
2 minute read.

Cinnamon 311. (photo credit: courtesy)

Cinnamon is one of my favorite spices; I think it enhances almost every baked good and many savory ones as well. There are really endless options for the use of cinnamon. Here are just a few of the easy and delicious ones.

Pumpkin Squares

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1 (16-ounce) can pumpkin
1 cup sugar
1 teaspoon ginger
1 teaspoon cinnamon
½ teaspoon nutmeg
½ gallon pareve vanilla ice cream, softened
Gingersnap cookies

Whisk together pumpkin, sugar and spices.  Fold in softened ice cream. 

Line bottom of 9 x 13-inch pan with gingersnaps. Top with pumpkin-ice cream mixture and then another layer of gingersnaps. 

Freeze until firm. Remove from freezer 5 to 10 minutes before serving. 

Cut into squares to serve.

Cinnamon-oatmeal coffee cake

3 cups flour
2 cups sugar
1 tablespoon baking powder
1 cup margarine, softened
1 cup soy milk or nondairy creamer
3 eggs
1 tablespoon vanilla
½ cup chopped walnuts
½ cup quick-cooking oats
½ cup brown sugar
½ cup applesauce
2 teaspoons cinnamon

Preheat oven to 165/325 degrees. Beat together flour, sugar, baking powder, margarine, soy milk, eggs and vanilla. 

Pour half of batter into greased 12-cup Bundt pan.  Stir nuts, oats, brown sugar, applesauce and cinnamon into remaining batter and pour into pan.  Bake for 65 to 70 minutes.

Cool in pan for ½ hour before removing to wire rack to finish cooling.

Cinnamon tea bread

1/3 cup shortening
1-1/2 cups sugar
3 eggs
1-1/2 teaspoons vanilla
3 cups flour
1-1/2 teaspoons baking powder
¾ teaspoon baking soda
1-1/2 cups nondairy creamer or soy milk mixed with 1 teaspoon vinegar
1 tablespoon cinnamon mixed with 2 tablespoons sugar

Preheat oven to 180/350 degrees. Cream together shortening and sugar until fluffy. 

Beat in eggs, one at a time and then vanilla. Stir together flour, baking powder and baking soda and add to batter alternately with soy milk mixture, beginning and ending with the dry ingredients.

Divide half the batter between 2 greased 8 x 4-inch loaf pans. Sprinkle with half the cinnamon-sugar mixture.

Top with remaining batter and remaining cinnamon-sugar.  Bake for 50 to 55 minutes. Cool in pan for 10 minutes before removing to wire rack to finish cooling.

More great recipes can be found at www.gourmetkoshercooking.com

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