SKINNY FABULOUS ALMOND-CINNAMON CROWN
50% less sat fat • 69% less cholesterol than the original recipe. Here's a stunner to serve for a special breakfast. It's the perfect sweet accompaniment to an egg dish and a great cup of coffee!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 4h30m
Yield 16
Number Of Ingredients 17
Steps:
- In a large bowl, combine 2 cups of the flour and the yeast. In a medium saucepan, heat and stir 1 cup milk, the water, the 1/4 cup butter, the 3 tablespoons granulated sugar, and the salt just until warm (120°F to 130°F) and butter almost melts. Add milk mixture to flour mixture along with egg product, lemon peel, and orange peel. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in 1 cup of the sliced almonds and as much of the remaining flour as you can.
- Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface of the dough. Cover; let rise in a warm place until nearly double in size (about 1 hour).
- Punch down dough. Turn out onto a lightly floured surface. Cover; let rest for 10 minutes. Meanwhile, lightly grease a 10-inch fluted tube pan; set aside.
- For filling: In a small bowl, combine the 1/3 cup softened butter, the 2/3 cup granulated sugar, and the cinnamon.
- Roll dough into a 20x12-inch rectangle. Spread filling evenly over dough to within 1/2 inch of edges. Sprinkle filling and remaining almonds onto dough. Roll up rectangle, starting from a long side. Seal seam. Carefully place dough, seam side down, in prepared pan, bringing ends together to form a ring. Cover and let rise in a warm place until nearly double in size (about 45 minutes).
- Preheat oven to 350°F. Bake for 40 to 45 minutes or until golden, covering with foil the last 10 to 15 minutes of baking to prevent overbrowning. Carefully invert tube pan onto a wire rack. Remove bread crown from pan and cool thoroughly.
- For icing: In a small bowl, combine powdered sugar and vanilla. Stir in enough milk to make icing of drizzling consistency. Drizzle over cooled bread before serving.
Nutrition Facts : Calories 370, Carbohydrate 55 g, Cholesterol 20 mg, Fat 2, Fiber 3 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 20 g, TransFat 0 g
CINNAMON-ROASTED ALMONDS
Here is an easy snack idea to serve at any holiday party.
Provided by BJ
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h15m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 250 degrees F (120 degrees C). Lightly grease a 10x15 inch jellyroll pan.
- Lightly beat the egg white; add water, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan.
- Bake for 1 hour in the preheated oven, stirring occasionally, until golden. Allow to cool, then store nuts in airtight containers.
Nutrition Facts : Calories 230.6 calories, Carbohydrate 13.3 g, Fat 18 g, Fiber 4.2 g, Protein 7.8 g, SaturatedFat 1.4 g, Sodium 40.2 mg, Sugar 8 g
SLOW COOKER CINNAMON ALMONDS RECIPE
You'll love these sweet and crunchy slow cooker cinnamon almonds. And they make your house smell amazing.
Provided by Lauren
Categories Dessert
Time 3h10m
Number Of Ingredients 8
Steps:
- In a bowl, whisk egg white and vanilla until it begins to get a little frothy.
- Stir in your almonds until the are all coated in the egg white and vanilla mixture.
- In a separate bowl, mix together sugar, brown sugar, cinnamon, and salt.
- Add Almonds to cinnamon mixture and toss until completely coated.
- Spray your slow cooker with nonstick cooking spray.
- Cook the almonds on high for two hours stirring every 20 minutes.
- After 2 hours pour your water over the almonds and mix very well to make sure there are no clumps!
- Reduce heat to low and cook for one more hour, still stirring every 20 minutes.
- Line a cookie sheet with parchment paper and evenly spread out the almonds to cool and dry on the paper.
Nutrition Facts : Calories 417 kcal, Carbohydrate 53 g, Protein 10 g, Fat 21 g, SaturatedFat 2 g, Sodium 41 mg, Fiber 7 g, Sugar 43 g, ServingSize 1 serving
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