Cinnamon Croutons Recipes

Steps:

• Stir together sugar and cinnamon. Then melt butter in a skillet over medium-high heat. Add bread cubes and salt. Cook, stirring, until crisp and golden, about 5 minutes. Sprinkle them with the cinnamon sugar. Continue to cook, stirring constantly, until the croutons become glossy, about 30 seconds.

Steps:

• Heat butter in large saucepan or dutch oven; add onion; saute until tender but not brown, about 10 minutes.
• Add 1 can chicken broth; bring to boiling; cover; lower heat; simmer 15 minutes.
• Ladle liquid and onion into container of electric blender; cover.
• Blend until mixture is smooth, about 1 minute.
• Return to saucepan.
• Add remaining chicken broth, pumpkin, salt, cinnamon, nutmeg, ginger and pepper.
• Stir until smooth.
• Bring to boiling; cover.
• Lower heat; simmer 10 minutes, stirring often.
• Stir in milk and cream; heat just to boiling, but do not boil.
• Taste for seasonings.
• Garnish with cinnamon croutons.
• CINNAMON CROUTONS: Blend 3 Tbls.
• softened butter or margarine with 1 Tbls.
• brown sugar and 1/4 Tsp.
• ground cinnamon in small bowl.
• Spread on the 4 slices of bread.
• Place in single layer on cookie sheet.
• Bake in preheated 400 degree oven for 8 to 10 minutes or until toast is crisp and topping is bubbly.
• Cut into small triangles or squares.

Steps:

• Preheat oven to 350 degrees. Cut bread slices into 3/4-inch cubes. Place in a medium bowl. Sprinkle cinnamon and sugar over bread cubes. Pour in butter; toss until bread cubes are evenly coated. Place on a baking sheet, and cook until golden brown and beginning to crisp, 10 to 12 minutes. Serve warm.

Steps:

• For candied pecans, combine 1/2 cup granulated sugar, 2 tablespoons water, 1 teaspoon butter, and 1/2 teaspoon cinnamon in a small saucepan over medium heat.
• Heat until mixture boils and all sugar granules are dissolved.
• Add chopped pecans to mixture and stir for 1 to 2 minutes over heat.
• Be sure that all pecans are well-coated.
• Pour mixture onto a large plate and continue to stir until mixture hardens and begins to break up.
• You should be able to separate all of the nuts.
• For the croutons, preheat the oven to 300°F.
• Pour the slice bread cubes onto an ungreased cookie sheet and bake for 15 to 20 minutes or until the bread has turned light brown.
• Stir halfway through cooking time.
• Melt the butter in a skillet over medium heat.
• Pour baked croutons into the pan and sauté until the bread is well-coated with butter.
• Combine the 2 tablespoons of sugar and 1/2 teaspoon of cinnamon in a small bowl.
• Sprinkle this mixture over the croutons while stirring so that the croutons are well-coated with cinnamon/sugar.
• Remove croutons from the heat and pour them onto a plate to cool.
• Prepare apples by carefully mixing them with 1/4 teaspoon cinnamon and 1 tablespoon of brown sugar in a large bowl.
• You want to be sure you don't stir hard enough to break up the apples.
• Microwave the apple for 1 to 2 minutes or until hot.
• To assemble the dessert for serving, first roll four cup-size scoops of ice cream in the pecan pieces.
• You can do this step ahead of time if you like, keeping the pecan-covered scoops in your freezer.
• Place an ice cream scoop onto a small plate, then pour about a tablespoon of caramel over the ice cream.
• Dribble another tablespoon around the base of the ice cream onto the plate.
• Spread the hot apples around the base of the ice cream being sure to divide them evenly amongst the four servings.
• Divide the croutons into four portions and sprinkle them on the apples around the base of the ice cream scoop on each plate.
• Spread a generous portion of whipped cream onto the top of each scoop of ice cream.
• Top off each dish with a fresh strawberry.

Steps:

• Cook carrots according to package directions. Meanwhile, in a saucepan, heat the honey, butter and cinnamon until butter is melted; stir to blend. , Drain carrots; place in a serving bowl. Drizzle with honey mixture.