One of my favorite spices is cinnamon. With fall coming this spice gets used in my house very frequently. I even have candles for this time of year with a cinnamon aroma.


Sour Cream-Cinnamon Dip Recipe

2 cups dairy sour cream
2/3 cup honey
2 teaspoons ground cinnamon

In a medium mixing bowl, combine sour cream, honey and cinnamon; mix well. Refrigerate, covered, until ready to serve. Makes 2 2/3 cups.

Cinnamon Ice cream Recipe

6 c. half and half
1 oz. cinnamon stick;in small pieces
1 vanilla bean; split lengthwise
2 1/2 c. sugar
12 egg yolks
4 c. whipping cream

Combine half and half, cinnamon sticks and vanilla bean in heavy large saucepan. Scald over very low heat. Remove from the heat, cover and let stand at room temperature at least 1 hour.Combine sugar and egg yolks in large bowl of electric mixer and beat at high speed until mixture forms slowly dissolving ribbon when beaters are lifted. Reheat half and half over low heat. Gradually beat 2 cups half and half into egg yolk mixture. Stir yolk mixture into remaining half and half. Cook over low heat, stirring constantly, until thermometer registers 180~ and custard coats the back of a spoon;do not boil. Immediately transfer custard to a large bowl. Cool at least 2 hours. If possible, cover and refrigerate for several hours or over night. Strain custard, discarding cinnamon and vanilla bean. Whisk in whipping cream. Transfer to ice cream maker (In batches if necessary) and freeze according to manufacturer’s instructions.

Makes 1 gallon

Cinnamon and Dark-rum Grilled Bananas Recipe

2 Bananas, cut in half lengthwise
1 TBL Safflower oil
1/3 C Dark rum
2 TBL Molasses
1 TBL Sweet butter, melted
2 TBL Brown sugar
1 TSP Cinnamon
4 SCOOPS Vanilla ice cream
1/4 C Pistachios, shelled
4 Lime wedges

  1. In a small sauce pan, over medium heat, whisk together rum, molasses, butter, brown sugar, and cinnamon. Simmer for 3-4 minutes, until well-blended. Be careful, as rum will most likely ignite.
  2. Rub the bananas with oil. Grill each side, over medium heat, for about 2 minutes.
  3. Place bananas on separate serving dishes with a scoop of ice cream, drizzle a little sauce over bananas, sprinkle a few pistachios on top and garnish with a wedge of lime.


Cinnamon Toast

Sprinkle a mixture of 1/2 cup sugar and 2 tsp cinnamon (or to taste) on buttered toast.

Spiced Pineapple Cup

2 cups pineapple juice
1 stick cinnamon
6 to 8 cloves

Combine ingredients, heat slowly to boiling, strain and serve hot or cold.
Serves 2.

Candied Sweet Potatoes

4 pounds sweet potatoes, quartered
1 1/4 cups margarine
1 1/4 cups brown sugar
3 cups miniature marshmallows, divided
ground cinnamon to taste
ground nutmeg to taste

Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
Bring a large pot of water to a boil. Add potatoes and boil until slightly underdone, about 15 minutes. Drain, cool and peel.
In a large saucepan over medium heat, combine margarine, brown sugar, 2 cups marshmallows, cinnamon and nutmeg. Cook, stirring occasionally, until marshmallows are melted.
Stir potatoes into marshmallow sauce. While stirring mash about half of the potatoes, and break the others into bite-sized chunks. Transfer to prepared dish.
Bake in preheated oven for 15 minutes. Remove from oven and cover top evenly with remaining marshmallows. Return to oven and bake until marshmallows are golden brown.

Cinnamon Sugared Pumpkin-Pecan Muffins

Diabetic Cooking

1/2 cup granulated sugar, divided
2 1/2 to 3 teaspoons ground cinnamon, divided
1 cup 100% bran cereal
1 cup milk (can use skim milk)
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup canned pumpkin
1 egg, beaten
1 tablespoon vanilla extract
1 (2 ounce) package pecan chips

Preheat oven to 400 degrees F.

Coat nonstick 12-cup muffin pan with nonstick cooking spray. Combine 2 tablespoons sugar and 1/2 to 1 teaspoon cinnamon in small bowl for topping; set aside.

Blend cereal and milk in large bowl; set aside 5 minutes to soften.

Meanwhile, combine flour, remaining sugar and cinnamon, baking powder, baking soda and salt in large bowl; mix well.

Whisk pumpkin, egg and vanilla extract into softened cereal. Gently fold in flour mixture just until blended. DO NOT OVER-MIX! Spoon equal amounts of batter into each muffin cup; sprinkle evenly with pecan chips. Sprinkle with reserved cinnamon-sugar topping.

Bake 20 to 25 minutes. Cool on wire rack 3 minutes before removing muffins from pan.

Serve warm or at room temperature.

Makes 12 servings

Cinnamon Apple Pork Roast
Serves 6.

1 (2 pound) boneless, skinless pork roast
1 tablespoon vegetable oil
1 teaspoon black pepper
1 teaspoon ginger, ground
1/2 teaspoon nutmeg, ground
1/2 teaspoon cinnamon, ground
1/2 cup apple juice
1/4 cup honey
1 tablespoon lemon juice
2 apples, cored, peeled, and sliced into wedges

Brush pork loin with oil. Combine all the pepper and half of the ginger, nutmeg, and cinnamon. Rub mixture over surface of roast.

In small saucepan, combine the other half of the spices with the apple juice, honey, lemon juice and apple wedges.

Roast pork loin in shallow pan in a 350 degree F oven for 45 minutes to an hour, until internal temperature reads 155 degrees F. Remove from oven; let roast stand for 10 minutes (internal temperature will rise to 160 degrees F).

Meanwhile, cook apple mixture over medium heat until apples are tender.

Serve sliced roast with apples.

Cinnamon helps give this pie its distinctive flavor.

Vegan Pumpkin Pie
1 (15 oz) can pumpkin
1 cup soy milk
2 Tbsp molasses or dark honey
3 Tbsp brown sugar
1/4 cup constarch
1 tsp pure vanilla
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves

Combine all ingredients in a food processor or blender. Pour into a 9" unbaked pie crust and bake @ 350 degrees for one hour. Makes 8 servings.

Cinnamon Dough Ornaments

this is for kids, and the kids at heart
What You Need

1 1/2 cups ground cinnamon
1 cup applesauce
1/4 cup white school glue (like Elmer’s)
Plastic food wrap
Rolling pin
Wax paper
Cookie cutters or a knife
Ribbon or yarn for hanging

Mix cinnamon, applesauce, and glue together in a bowl. The dough should be as thick as cookie dough. Add a bit of water if the dough is too stiff.
Remove from bowl and knead. Put it back in the bowl, cover with plastic wrap, and let sit for at least a half hour.
Remove the dough, knead again to make sure it’s smooth. Flatten/roll the dough between waxed paper until it’s between 1/4" thick and 1/8" thick.
Cut out desired shapes, use a straw to punch a hole for the ribbon to hang. The circle of dough will pull out with the straw.
Gently place the shapes on a piece of clean wax paper. They will take 3-5 days to dry, and you will need to turn them over a couple of times a day for them to dry evenly and flat.

Don’t be surprised to see that the ornaments get smaller during the drying process. Keep this in mind when you pick out the cookie cutters for your designs. You will also notice that if you do not turn the ornaments over often enough while they are drying, the edges of the ornaments will curl.

When dry, thread a piece of ribbon or yarn through the hole to hang.

SHAPE IDEAS: Tree, Apple, House (gingerbread), Bell, Heart, Goose, Gingerbread Man, Star…

Optional Painting ideas - use acrylic paints or fabric paints to paint details, like white ‘frosting’ on a gingerbread man or gingerbread house, or eyes on a goose

Cinnamon-Apple Wreath
Adorn your door with this festive holiday wreath and welcome your guest with apples, cinnamon spice and everything nice.

Yield: 1 wreath

6 small apples, 2 1/2 inches in diameter
Lemon juice or lemon-lime soda pop
Wire racks
Spray varnish, if desired
6 cinnamon sticks, 10 inches long
Straw wreath, 10 inches in diameter
8 (3 1/2-inch) cinnamon sticks
2 yards 3/4-inch ribbon
Glue gun and glue sticks
Silk leaves

Heat oven to 200 F. Cut apples lengthwise from stem end through core into 1/4-inch slices. Dip apples into lemon juice to prevent browning; place on wire racks. Carefully place wire racks on oven rack. Bake 4 hours.

Remove wire racks from oven and place on heatproof surface. Let apples stand about 2 hours or until completely dry. Place dried apples on waxed paper. Coat each side with 2 light coats of spray varnish, following manufacturer’s directions.

Tie 10-inch cinnamon sticks together. Attach to front of wreath with 6 inches of the ribbon. Glue dried apple slices and 3 1/2-inch cinnamon sticks to front and side of wreath, using glue gun. Attach leaves to ribbon on 10-inch cinnamon sticks. Make a bow with the remaining ribbon, and attach to wreath. Attach wire hanger if desired

Not only is cinnamon extremely-versatile, with uses in baking, as a ceral topping, and to liven-up chili, it is also a wonderful—and natural—sugar substitute for those of us with diabetes. (I’ve noted the diabetic recipe posted.)

My favorite cinnamon is the Makara sold in jars at most Cinnabon outlets. It is a true spice flavor, and strong-enough to hold its own among other ingredients.