CINNAMON RAISIN-NUT TOFFEE
Provided by Food Network Kitchen
Time 30m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Combine the nuts, vanilla, cinnamon and cloves in a bowl. Lightly butter a rimmed baking sheet.
- Heat the sugar in a saucepan over medium heat, stirring until it just begins to melt. Cook, swirling the pan but not stirring, until most of the sugar has melted, about 10 minutes. Add the butter and cook, swirling the pan, until the mixture is deep amber and a candy thermometer registers 300 degrees F, about 7 more minutes. Remove from the heat; stir in the nut mixture, then the raisins. Pour onto the prepared baking sheet and spread with a rubber spatula. Let cool completely, then break into pieces.
CINNAMON AND RAISIN SPREAD
Spread this creamy, lightly sweet raisin-packed blend on bagels, crackers or bread slices. It's a real treat as a snack or with brunch.
Provided by sal
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 15m
Yield 20
Number Of Ingredients 5
Steps:
- Place fat free cream cheese, cottage cheese, cinnamon and white sugar in a food processor. Blend until smooth. Transfer to a medium bowl. Stir in raisins. Cover and chill in the refrigerator until serving.
Nutrition Facts : Calories 37 calories, Carbohydrate 4.7 g, Cholesterol 2.6 mg, Fat 0.7 g, Fiber 0.2 g, Protein 3.2 g, SaturatedFat 0.4 g, Sodium 109.2 mg, Sugar 2.9 g
CINNAMON RAISIN TOAST WITH HONEY-WALNUT SPREAD
Make and share this Cinnamon Raisin Toast With Honey-Walnut Spread recipe from Food.com.
Provided by ElizabethKnicely
Categories Breakfast
Time 10m
Yield 4 servings of two slices toast, 4 serving(s)
Number Of Ingredients 5
Steps:
- Toast the walnuts in a dry skillet over medium-high heat, stirring frequently until fragrant, 3 to 5 minutes. Allow them to cool slightly, then chop finely.
- In a small bowl, add the chopped walnuts to the yogurt and honey and stir until well combined. The spread will keep in the refrigerator in an air-tight container for up to 3 days - just stir well before using.
- Toast the bread and cut the fruit into 1/4-inch slices. Spread about 1 tablespoon of the spread on each slices. Top each piece with a few slices of fruit.
Nutrition Facts : Calories 280.4, Fat 12, SaturatedFat 1.5, Cholesterol 0.6, Sodium 186.8, Carbohydrate 38, Fiber 3.8, Sugar 11.7, Protein 8.4
CINNAMON SPREAD
Make and share this Cinnamon Spread recipe from Food.com.
Provided by ratherbeswimmin
Categories Spreads
Time 10m
Yield 1/3 cup
Number Of Ingredients 4
Steps:
- In a small mixing bowl, add the butter, brown sugar, cinnamon and nutmeg; stir until well blended.
- Spread on toast, bagels, biscuits, and my personal favorite--pumpkin bread.
RAISIN AND CINNAMON SPREAD
This came from Appetizing Vegetarian Breakfast Recipes. I have not tried this, just posting for safe keeping.
Provided by internetnut
Categories Spreads
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Put the cream cheese, cinnamon, sugar, and cottage cheese into a food processor. Process until smooth.
- Move to a medium dish. Mix in the raisins. Cover and refrigerate before serving.
Nutrition Facts : Calories 209.2, Fat 14.8, SaturatedFat 8.1, Cholesterol 48.5, Sodium 252.9, Carbohydrate 14.1, Fiber 0.7, Sugar 10.7, Protein 6.6
CINNAMON SPREAD
Steps:
- In a small bowl, combine the butter, brown sugar, cinnamon and nutmeg. Toasted bagels if desired; top with spread.
Nutrition Facts :
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5/5 (6)Total Time 10 minsCategory Snack, SpreadCalories 164 per serving
- Add peanuts to a food processor and process until smooth (it will begin to sound soupy) - approximately 3-5 minutes, scraping down sides as needed.
- Add sea salt, cinnamon, and sweetener of choice. If using maple syrup, start with 1 Tbsp (15 ml). Adding more than that amount may cause the mixture to seize (liquid and fat don't mix well), which is why we recommend a little stevia and a little maple syrup.
- Process another 30 seconds to combine. If for some reason your peanut butter doesn’t get smooth, add a little neutral oil, such as avocado or peanut oil (not coconut, as it will harden).
- Add raisins and pulse a couple of times until combined. Taste and adjust flavor as needed, adding more cinnamon for intense cinnamon flavor, sweetener for sweetness, or salt for saltiness..
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- Preheat oven to 350 degrees F. On large baking sheet spread out almonds and roast in oven for 10-12 minutes until slightly brown. Be very careful not to burn the nuts! Cool for 10 minutes.
- Transfer almonds to the bowl of a food processor and process for 10-15 minutes, scraping down the sides as necessary (about every 2 minutes). At this point the almonds should start to clump together. Continue to process until you reach the desired consistency. I always process until my almond butter is liquid like. If after 20-25 minutes the almond butter is not creamy add in a teaspoon or two of coconut oil. You can also do this if you want super creamy almond butter!
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