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.

By GOURMETKOSHERCOOKING.COM
Cinnamon 311 (photo credit: courtesy)
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
1 (16-ounce) can pumpkin1 cup sugar1 teaspoon ginger1 teaspoon cinnamon½ teaspoon nutmeg½ gallon pareve vanilla ice cream, softenedGingersnap 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 flour2 cups sugar1 tablespoon baking powder1 cup margarine, softened1 cup soy milk or nondairy creamer3 eggs1 tablespoon vanilla½ cup chopped walnuts½ cup quick-cooking oats½ cup brown sugar½ cup applesauce2 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 shortening1-1/2 cups sugar3 eggs1-1/2 teaspoons vanilla3 cups flour1-1/2 teaspoons baking powder¾ teaspoon baking soda1-1/2 cups nondairy creamer or soy milk mixed with 1 teaspoon vinegar1 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