Home Made Cinnamon Pine Cones Recipes

Steps:

• IN LARGE POT BRING TO BOIL PINE CONES, ALL THE INGREDIENTS, REDUCE HEAT AND LET SIMMER FOR TWO HOURS TILL WATER IS ALMOST ALL EVAPORATED.
• DRY ON PAPER TOWELS. TIE WITH RIBBONS AND PLACE ON YOUR GIFT. THE CINNAMON IS NOT VERY STRONG SO FOR A STRONGER SMELL INFUSE OIL WITH THREE CINNAMON BOTTLES AND ONE JAR GROUND CINNAMON THEN SOAK FOR TWO HOURS. SHAKE THE OIL WELL SO IT IS WELL MIXED AND IN A LARGE PLASTIC CONTAINER PLACE BOILED CONES IN CONTAINER AND POUR OIL OVER TOP. STIR TO COMPLETELY COVER PINE CONES. LET STAND IN OIL FOR SEVERAL HOURS, DAYS WOULD BE BETTER. CONTINUE TO COVER CONES WITH OIL TILL THEY SOAK UP THE OIL. THE MORE THEY SOAK UP THE OIL THE LONGER THEY WILL CONTINUE TO SMELL GREAT.

Steps:

• In a large bowl, stir together the water and 1 teaspoon sugar. Sprinkle the yeast over the water mixture and rest for 5 minutes, or until it becomes foamy.
• Sift together the flour, 2 tablespoons sugar, and the salt over the yeast mixture.
• Add the milk, 3 tablespoons melted butter, and the egg yolks. Stir until the dough comes together in a ball. Add more flour if dough is too sticky.
• Knead the dough for five minutes, or until the dough is smooth on the outside and springs back when pressed on with your fingers.
• Grease bowl with the oil, return the dough to the bowl, and cover with plastic wrap.
• Let rise for one hour at room temperature, or until the dough has doubled in size.
• Preheat the oven to 375°F (190°C).
• Cut the dough into eight equal parts.
• Roll out each piece of dough into a long, thick strip.
• Fold a sheet of aluminum foil in half and, starting from the bottom right hand corner, roll into a cone shape, measuring 6 inches (15 cm) long and about ⅛-inch (3 mm) thick around the opening. Repeat to make 7 more cones.
• Wrap the dough strips around each aluminum cone.
• Arrange the cones point-up in a muffin tin. Brush with egg wash.
• Bake for 18-20 minutes, or until golden brown.
• Cool for 10 minutes.
• On a large plate, mix the cinnamon with the remaining sugar.
• Brush the cones with the remaining melted butter.
• Carefully remove the aluminum foil.
• Roll the cone in cinnamon sugar.
• Fill the cone with melted chocolate, letting the excess drip out. Top with ice cream, or dip the edge in chocolate, then roll in rainbow sprinkles, if desired. Top with ice cream.
• Enjoy!

Steps:

• Spread pine cones on foil-covered cookie sheet and cook at 250 degrees for one hour. This will kill any critters that might be in there.
• When cool place in a heavy plastic bag and sprinkle well with the Cinnamon Oil Scent. Seal tightly and let set for about four weeks.