Tag Archives: cinnamon

Pork and Beans Bread

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This is another recipe from my sister Ann. She says that it is fun to see if people can tell what the magic ingredient is. I tried it on Jenn and James and they didn’t detect the Pork and Beans.

Ann writes a very clear recipe so I have left most of it in her voice and only changed the format.

Pork and Beans Bread

courtesy Ann Reitz


  • 15 ounce can of Pork and Beans (I use Van Camp’s)
  • 4 eggs, beaten
  • 1 cup vegetable oil (not canola, not olive, use vegetable)
  • 1 teaspoon vanilla extract
  • 2 cups granulated white sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 cup chopped pecans or walnuts (measure after chopping)
  • 3 cups all-purpose flour, (pack it down in the cup when you measure it)


  • Prepare your pans; spray two 9×3 inch loaf pans with Pam or another non-stick cooking spray. Preheat the oven to 350 degrees F.
  • Don’t drain the Pork and Beans. Pour them into a food processor or blender, juice and all, and process them until they are pureed smooth with no lumps.
  • Place the beaten eggs in a large mixing bowl. Stir in the pureed pork and beans and mix them in well.
  • Add the vegetable oil and the vanilla extract. Mix well.
  • Add the sugar and mix it in. Then mix in the baking soda, baking powder, salt and cinnamon. Stir until everything is incorporated.
  • Stir in the chopped nuts.
  • Add the flour in one-cup increments, stirring after each addition.
  • Spoon half of the batter into one loaf pan and the other half of the batter into the second loaf pan.
  • Bake at 350 degrees F. for 50 to 60 minutes. Test the bread with a long food pick inserted into the center. If it comes out sticky the bread needs to bake a bit more. If it cones out dry, remove the pans from the oven and place them on a wire rack to cool for 20 minutes.
  • Run a sharp blade of a knife around the inside of all four sides of the pan to loosen the bread and then tip it out onto the wire rack.
  • Cool the bread completely and wrap in plastic. May be frozen up to 3 months.

Morning Buns

Morning buns use the croissant dough as a base. Six morning buns can be made from each packet of croissant dough. The option in making the buns is in the filling; a plain cinnamon and sugar filling can be used, but I found having some brown sugar in the mix makes it better. The brown sugar seems to partially run out into the bottom of the muffin pan and caramelize making for a slightly sticky bottom roll.

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Addendum 2/9/2018- I have always wondered if one could use the frozen puff pastry from the grocery store instead of making the croissant dough. The quick answer is NO. I decided to try, and discovered the buns never doubled in size while proofing. Then I searched the package and found that the frozen puff pastry does not contain any yeast. I had let the buns proof overnight hoping that they would show some bloom, but they didn’t for good reason- no yeast! They did puff slightly when cooking; I contribute that to the water in the butter turning to steam. So use a puff pastry that has yeast as an ingredient. -ecc

Morning Bun Filling


  • 1 cup brown sugar
  • 1 cup white sugar
  • 3 Tablespoons ground cinnamon


Stir the ingredients together in a bowl.

To assemble the morning buns, the ingredients are:

  • 1 packet croissant dough
  • 2 Tablespoons melted butter
  • 1 cup filling
  • 2 Tablespoons cinnamon in a small bowl

To make 12 morning buns, use both packets of croissant dough and after finishing with one packet, immediately process the second packet. The two groups of morning buns will be able to be cooked together after their final rise.

Addendum 2/9/2018: We have often wanted a bigger, softer morning bun, and so I started experimenting to see what was limiting the size. It turns out to be the amount of dough in the bun. I found that by not dividing the croissant dough into two packets, but instead using all the dough in one big packet, I could get a softer, larger bun. The directions stay the same for the most part. Only make 6 buns from the larger packet. The dough will be thicker when rolled out to the 12 x 10 rectangle. The real trick is to get larger muffin pans; you will need to see your local shop to get giant muffin tins; mine have a 4 inch diameter.


  1. Spray a 6 muffin pan with cooking spray.
  2. Unwrap a packet of chilled dough and place it on a lightly floured surface. Deflate it by gently tapping it several times with the rolling pin. Cover it with plastic wrap and let it rest 10 minutes to relax the gluten.
  3. Roll the dough into a rectangle that is approximately 12 inches wide by 10 inches high.
  4. Spread melted butter over the dough. Sprinkle filling over the melted butter.
  5. Roll the rectangle of dough up so that a 12 inch long cylinder results. Seal the edge of the cylinder so that it doesn’t unwind.
  6. Cut the cylinder into 2 inch sections.
  7. Dip each section in the cinnamon, rolling the section around to coat the sides and bottom of the dough. Place the coated dough into one of the muffin pan spaces.
  8. Repeat the coating of the dough for all 6 sections and fill the muffin pan.
  9. Let the dough have a final rise for 1 – 1 1/2 hours in which it should double in size. It will not be the final size as the heat in the oven will cause the buns to expand even more.
  10. Preheat the oven to 350 degrees
  11. Place some of the filling in a small bowl to be used to top the rolls after they are baked.
  12. Cook the buns for about 20 minutes. A toothpick stuck into the side of the bun just above the muffin pan should come out clean, and should feel the dough crusting as it enters the bun. The buns should be brown.
  13. Dump the buns out of the muffin pan and with tongs, put the top of each bun down into the dish of filling mixture to coat it and then set the bun upright on a cooling rack.

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No matter how hard I try, there is always a rounded edge when I roll out a rectangle. As a result, the buns cut from the ends of the cylinder are usually not nicely shaped. To get around that problem, I roll the rectangle larger than the specified size of 12 x 10, and then cut it down to size with square corners; I discard the dough that is cut off. Usually if I get the widest part out to 14 inches, the 10 inch dimension does not need to be trimmed.

I have discovered that I get a better seal on the cylinder if I wipe the cylinder with wet fingers at the point the final edge will come against the body of the cylinder. Most recipes say to pinch the dough together, but by the time it is rolled up, the dough has lost some of its stickiness to the butter and sugar that has pushed out while rolling it.

Curried Pear Tart

Last year, I made a pear tart that was based substantially on the peach tart. It did take some experimenting to get the proportions correct, but to me, it was a simple take-off from the peach tart. I wanted to do something different. After thinking about the flavors, I decided that curry powder would be a good addition to the flavor to balance the sweetness of the pear. So I started experimenting again. I asked my daughter Jenn about flavor combinations with curry, and she reported back to me that I should consider almond, coconut and saffron to go with most of the other flavors I already had in the custard.

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In our many versions of the tart (Jenn and James became by taste testers) I got the curry too heavy and lost all the other flavors, and then had to adjust several times to get to the recipe I am giving you herein.

If you live in Northwest Oregon, then you know that pears are plentiful. What started me working on the tart this time was that I got a gift of a dozen pears or so from my neighbor. Which becomes a warning about the ingredient list; it says 2 pears, but in truth, I can’t really say how many pears. I had one experiment in which I couldn’t get 2 large pears all into the tart, and other experiments where the pears were small and I had to use more like 4 to fill the tart. The ones I see in the store are larger, and two should be plenty.

The other day I found Ginger Paste in a tube at the store; I find it a good substitute for grating ginger root. It was in the produce section with the small packages of herbs.

Toasting coconut flakes goes fairly fast, so watch it carefully so they don’t burn. I had to throw one batch out because it burned.

To grind the almonds, I first place them in a baggie and seal it. Then I pound them to crush them into pieces. Finally, I place them in the food processor and process them to a course flour consistency before adding the other ingredients. I don’t like spinning the whole almonds directly in the food processor as they are very hard and are like little bullets at first. I think they are capable of breaking the plastic and just feel better about banging on them with the rolling pin, or even a hammer first to reduce the mass of the individual pieces.

Pear Tart


  • 1/2 cup ground almonds
  • 1 cups flour
  • 1 Tbsp grated ginger root*
  • 1 Tbsp granulated sugar
  • 1/2 cup brown sugar
  • 1/2 tsp almond extract
  • 1/2 cup shortening.

* if you don’t want to buy and grate ginger root, substitute 1/4 teaspoon ground ginger
or a full tablespoon of Ginger Paste.

Preheat oven to 400 degrees F.

Place ground almonds, flour, ginger, sugars and extract in a food processor. Start the food processor and add the shortening about 1 Tablespoon at a time.
Remove and press into an 8 or 9 inch pie pan. Bake for 9 minutes.

Cool the tart shell before continuing.


  • 2 ounces cream cheese
  • 1 Tablespoon butter
  • 2 Tablespoons milk
  • 1/4 cup sugar
  • 1 egg
  • 1/8 tsp curry powder
  • 1/8 tsp cayenne pepper
  • 1/8 tsp cinnamon
  • 1/8 tsp allspice
  • 1/8 tsp nutmeg
  • 1/8 tsp grated ginger root or ginger paste
  • 1/8 tsp almond extract.
  • pinch saffron threads

Place all the ingredients in the food processor and process until well blended.


  • Cooled pastry shell
  • 1/2 cup toasted coconut
  • 2 ripe pears peeled and sliced
  • the custard

Preheat the oven to 350 degrees.

Place the toasted coconut in the bottom of the pastry shell

Arrange the slices of pears as radii on the coconut.

Pour the custard over the pears but don’t overflow the crust.

Foil the edges of the crust so they don’t burn.

Bake 30 minutes, or until brown at the edges.

Daughter Jenn, whom I consider the pear expert, told me to use either Bartlett or d’anjou pears for baking, and I used the Bartlett. The pears you get in the store are seldom ripe; from remembering my Mother canning pears, I wrap each pear separately in a piece of newspaper and wait several days until it turns yellow.


Snickerdoodles are probably my favorite cookie. What can say Holiday Season better than the smell and taste of the cinnamon and sugar coating on these cookies. I have made Snickerdoodle cookies for many years; they are very simple and yet to me, very delicious.

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I found this recipe in a small recipe book that Marlys had received from her Aunt Evelyn. Evidently the Ladies of Saint Charles Borromeo had each contributed one or more recipes and then the group published the booklet to raise money.

Snickerdoodle Cookies

(Jan Murphy, Calendar of Kitchen Halos, The Ladies of Saint Charles Borromeo)


  • 1 cup shortening
  • 1 1/2 cups + 2 Tablespoons sugar, divided
  • 2 eggs
  • 2 3/4 cups flour
  • 2 tsp. cream of tartar
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 tsp. vanilla
  • 2 Tbsp. Cinnamon


  • Preheat oven to 400 degrees F.
  • Cream the shortening and 1 1/2 cups of sugar.
  • Add eggs and beat well.
  • Add flour, cream of tartar, baking soda and salt.
  • Add vanilla extract.
  • Form into walnut-size balls and roll in a mixture of sugar and cinnamon (2 Tablespoons each mixed well).
  • Bake 10 minutes on greased cookie sheet; cool on sheet 3 minutes before moving to cooling racks.
  • Cook one pan at a time.

Hints and suggestions

I use a #50 scoop to measure the dough into a walnut-size ball. And I use silicon mats on my cookie sheets to avoid having to deal with the grease.

When I take the cookie sheet from the oven, I slide a cooling rack onto the cookie sheet under the silicon mat to help the cookies cool. I leave it there for the 3 minutes until the cookies harden enough so I can move them onto my other cooling racks.

Spicy Zucchini Brownies

This is a most interesting recipe. It lacks eggs and butter in the batter so it comes close to being Vegan; I was not able to eliminate the white sugars, so that is a problem for anyone trying to make a Vegan version.

My muse for developing this recipe was Dr Patricia Engle; we were talking about using our abundant zucchini and she mentioned that she had made zucchini brownies, and added a bit of chili powder to give them some heat; she said that it hadn’t been enough in her opinion, and she would try cayenne the next time.

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The recipe also allows several other alternatives; while it is designed as a spicy recipe, the cayenne pepper could be left out to make a simple zucchini brownie. Surprisingly, the zucchini makes these brownies extra moist and in my taste-testing, I have been told they are a very good brownie.

Another alternative in the recipe are the nuts; they could be eliminated for anyone with an allergy. I have also thought of adding, or substituting for the nuts, chocolate chips; I would use the same amount as the nuts – 1/2 cup.

Spicy Zucchini Brownies


  • 1/2 cup vegetable oil
  • 1 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 1/2 teaspoon cayenne pepper
  • 2 cups AP flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups shredded zucchini
  • 1/2 cup chopped walnuts
  • 1 double recipe chocolate glaze – see below


Preheat oven to 350 degrees F. Grease a 9 x 13 inch baking pan.

In a large bowl, blend together well the oil, sugar, vanilla extract and spices. Add the flour, cocoa powder, baking soda and salt. Fold in the zucchini and nuts.

Bake for 25 to 30 minutes.

Frost the brownies with the chocolate glaze. Let cool completely before cutting into 18 pieces.

Chocolate Glaze (double recipe)


  • 2 Tablespoons Butter or Margarine cut into chip-size pieces
  • 4 Tablespoons milk
  • 4 ounces chocolate chips
  • 2 cups confectioners’ sugar


Place the milk, butter and chocolate chips in a medium microwave-safe bowl, and microwave for 20 seconds. Remove from the microwave and stir the mixture. Repeat the 20 second heating and stirring until the mixture is smooth when stirred.

Add the sugar and stir to dissolve it all into the chocolate mixture. Continue stirring to smooth out any sugar lumps. Use before the glaze cools and hardens.

When you first mix up the batter, you will wonder if there has been a mistake; the batter is very dry- I would say it is almost granular. But when the brownies have been cooked, the zucchini has released its moisture and the brownies are excellent.

I started with a fairly common chocolate glaze; it has a 3-2-1 ratio of ingredients. That would be 3 Tablespoons heavy cream, 2 ounces of chocolate chips, and 1 cup of confectioners’ sugar. I thought about the fact you need to buy heavy cream in larger amounts, and why buy so much more than you need (6 Tablespoons for a double recipe). So, I looked at eliminating the heavy cream by using some solid fat, plus regular milk. I actually like this version of the glaze better; it seems to stay loose longer when mixing in the sugar and thus can be made smoother. That change also makes it easier to move the recipe into a Vegan friendly recipe as the only remaining issues are the white sugars once you substitute one of the Vegan friendly milks – I tried using the Almond Milk successfully.

Cinnamon Bread

This is the second of the flavored yeast breads that I enjoy, and make fairly often. In this case, I know that I have an easy target for any extra bread; Kris likes the cinnamon bread.
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Again, this bread is made in the stand mixer with the bread hook attachment. It is different from the Dilly Bread in that it starts with milk, and takes the chill off the milk before adding it to the yeast and sugar. The Dilly Bread doesn’t use any milk as such; the closest it gets to milk is the cottage cheese.

In the list of ingredients, you will see that the butter, sugar and eggs are all divided; that is, the amount shown in the ingredient list is for two uses each. The first use will be in the bread dough, and the second use will be when forming the loaves of bread or for the egg white, during the last minutes of baking the loaves.

Cinnamon Bread

Makes 2 loaves


  • 1 cup milk
  • 3/4 cup water
  • 1/3 cup butter plus 2 Tablespoons divided
  • 6 1/2 – 7 1/2 cups all-purpose flour
  • 6 Tablespoons sugar plus 1/2 cup divided
  • 1 1/2 teaspoons salt
  • 2 packages active dry yeast
  • 3 eggs plus 1 egg white, at room temperature divided
  • 2 teaspoons cinnamon
  • 1 egg white, beaten


Combine milk, water, and the 1/3 cup butter in a small saucepan. Heat over low heat until liquids are warm (120°F to 130°F); butter does not need to melt.

Place 6 cups flour, the 6 Tablespoons sugar, salt, and yeast in the mixer bowl with the dough hook attached. Slowly turn from its slowest “stir” speed to Speed 2 and mix for 15 seconds. Add the eggs, then the warm liquids, and “stir” for about 1 minute. Mix on Speed 2 for 1 minute longer.

Continuing on Speed 2, add the remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl, about 2 minutes. Knead on Speed 2 for 2 minutes longer.

Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk.

Combine 1/2 cup sugar and cinnamon in small bow; set aside.

Punch dough down and divide in half. Roll each half into a rectangle that is as wide as the loaf pans, and as long as about 14 inches. The more rectangular you can make the rolled out dough, the easier it will be to roll it into a loaf. Melt the final 2 Tablespoons of butter and brush each half with melted butter and sprinkle with the cinnamon-sugar mixture. Roll dough tightly from the narrow side and shape into loaves. Place in two loaf pans with the seam side down.

Cover; let rise in a warm place, free from draft, until doubled in bulk, about 35 minutes. Bake at 375°F for 40 minutes. Remove from oven and brush with beaten egg white. Return to oven and bake 5 minutes or until golden brown. Remove from pans immediately and cool on wire racks.

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I have already warned you about how the divided ingredients are used. Hopefully, I have broken them out strongly enough in the ingredient list that you will not accidentally use them at the wrong time.

I also like my flavors stronger that what I find this recipe gives me; I use extra sugar and cinnamon when I sprinkle the rolled out dough. To make certain that I don’t use too much cinnamon, I just double the quantity of both the sugar and cinnamon in the mixture.

Finally, I don’t like the top crust of the bread getting too crusty and hard, so I tent the loaves for the last ten minutes of the 40 minute baking time. I have to remove the tenting after brushing the loaves with the egg white to allow it to brown.

Zucchini Squash Bread

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Zucchini bread is a sweet bread somewhat like Steamed Bread Pudding. But you make it in a couple regular loaf pans, so it is easier. This recipe was given to Marlys by Connie Mayo who was a bridge playing friend. I hope you can try the recipe and find it as a good dessert bread.
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Zucchini Squash Bread

(Connie Mayo 1973)

  • 3 eggs. beaten light and foamy
  • 1 cup oil
  • 2 cups sugar
  • 2 cups grated zucchini squash
  • 2 teaspoons vanilla
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 3 teaspoons cinnamon
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins

Pour into two greased loaf pans (or three small loaf pans). Bake at 325°F for 1 hour. Remove from pans at once and cool on rack. Bread freezes well.

When I made zucchini bread last year, I had a couple problems. First, the temperature of the oven was not calibrated and was running hotter than the dial said. This caused the bread to cook too quickly on the outside, and not be able to rise. The moral of that tail is to cook slower and longer, rather than hotter and faster. Once I determined the problem, I was able to get nice fat loaves of bread consistently.

The second problem I had was in releasing the bread from the loaf pans. I probably didn’t grease the pans enough. I am now using the cooking spray and am not having any problem. I have started putting a piece of parchment paper in the bottom of the loaf pans; this is because when I put the bread on the cooling rack, the rack cut into the soft bread. Now, I leave the parchment paper on the bottom of the bread while it cools to give a better surface against the cooling racks.
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I am tenting all my breads for the last 10-15 minutes of their bake time. I felt that the top crust of the bread was over cooked and too thick. Tenting seems to reduce that problem. I have only seen tenting explicitly called out in one recipe, the Dilly Bread recipe, but I am doing it with all my bread baking, including this zucchini bread.

Finally, the recipe calls for 2 cups of grated zucchini; I measured the weight on my scales and found that the 2 cups was about 10 ounces. So if you have a pound of zucchini, by the time you cut the stem end off, and maybe the flower end, you probably are in the ballpark of 10-12 ounces, or 2 cups of grated zucchini.

When I eat zucchini bread, I like to spread it with either sour cream, or softened cream cheese. Because it is sweet, you don’t need any sweet spread.