CINNAMON JELLIES ???????? Does this 1960s recipe even work??
Try this vintage candy recipe!
JELLIED CINNAMON SQUARES
(from The New Walnut Cookbook, early 1960s)
In saucepan, stir 1c canned applesauce and 1Tbsp red cinnamon candies over low heat until boiling. Stir in 1 pkg strawberry gelatin. Add 1c sugar. Bring to a boil, stirring; boil 2 minutes. Add 3/4c coarsley chopped walnuts, mixing well. Pour into buttered 9 x 5 x 3 pan; chill overnight. Wehn firm cut in squares and roll in granulated sugar. After 24 hours, sugar again. Makes approx. 3 dozen.
Pan I used:
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???? Cinnamon Caramel Swirl Bar Recipe
We’re very sorry that we’re showing you this Cinnamon Caramel Swirl Bar Recipe… It’s addictive, and you’ll eat the whole pan.
Ingredients
375 mL (1 1/2 cups) all purpose flour
10 mL (2 tsp) baking powder
10 mL (2 tsp) ground cinnamon
1 mL (1/4 tsp) salt
1 1/2 cups firmly packed brown sugar
125 mL (1/2 cup) butter, melted
2 eggs
15 mL (1 Tbsp) pure vanilla extract
250 mL (1 cup) coarsely chopped pecans or almonds
1 package (14 ounces) caramels, unwrapped
60 mL (1/4) cup milk
Method:
Preheat oven to 350°F.
Mix together flour, baking powder, cinnamon and salt in medium bowl. Set aside.
Blend together brown sugar, butter, eggs, vanilla and pecans in a separate bowl.
Add flour mixture and mix well.
Set aside 1 cup of this batter.
Spread remaining batter into a 13x9-inch baking pan lined with parchment.
Bake 15 minutes or until firm.
Melt caramels and milk in a bowl over simmering water (bain marie). Cool 5 minutes or until slightly thickened.
Pour over baked layer in pan, spreading to within 1/2 inch of edges. Drop reserved batter by spoonfuls over caramel layer.
Cut through batter with knife several times for marble effect.
Bake 15 to 20 minutes longer or until centre is set.
Cool in pan on wire rack.
Cut into bars.
Serves: Makes 24 (1 bar) servings.
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Recipe
Makes 24 bars (one 9-inch/23 cm square pan)
Prep Time: 10 minutes
Cook Time: 45 minutes
Ingredients
1 cup (250 mL) 1% or 2% milk
2 Tbsp (16 g) ground flaxseed
6 Tbsp (90 mL) pure apple butter
6 Tbsp (90 mL) pure maple syrup
2 Tbsp (30 mL) vegetable oil
1 large Cosmic Crisp apple, peeled and coarsely grated
2½ cups (250 g) regular rolled oats (certified gluten-free, if needed)
2 tsp ground cinnamon
½ tsp baking powder (certified gluten-free, if needed)
1 cup (150 g) raisins
Directions
1. Preheat the oven to 350°F (180°C). Lightly grease a 9-inch (23 cm) square pan and line it with parchment paper so that the paper comes up the sides of the pan.
2. Whisk the milk and flaxseed together in a bowl and let sit for 5 minutes. Whisk in the apple butter, maple syrup and oil until smooth, then whisk in the Cosmic Crisp grated apple. Stir in the oats, cinnamon and baking powder until combined. Stir in the raisins.
3. Spread the batter into the prepared pan and bake for about 45 minutes, until firm when gently pressed. Cool the pan on a cooling rack completely.
4. To serve, lift out the parchment paper and portion the square into bars. The bars will keep in an airtight container in the fridge or well wrapped in a lunch bag at room temperature for up to 1 week. They can also be wrapped in plastic and frozen after slicing. A frozen bar packed into a lunch bag will thaw gradually throughout the morning.
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Apple Cinnamon Cereal Bar Recipe
I am sharing how to make these delicious and so easy to make apple cinnamon cereal bars! This cereal bar recipe is so delicious and perfect for breakfast or a snack.
Organic Oatmeal Apple Cinnamon Cookies (Softest Breakfast Cookie Ever!) ???? Easy Vegan Cookie Recipe
Sometimes you wake up and just want food to be ready to eat.
➡️ It’s tempting to resort to starchy, sugary sweets with empty calories.
But, today I have a sweet, yet low glycemic index and high fiber classic: Organic oatmeal and apple cinnamon cookies!
Healthy rolled oats, walnuts, raisins, almond butter, apples, and more are blended together to make a healthy, satisfying snack you can enjoy all week!
➡️ Give your morning cup of coffee some company with these oatmeal cookies!
You’ll feel energized, glad you had something prepared, and get to do some guilt-free snacking!
???? Are there some other organic alternatives you’d like to learn how to prep for the week? Let me know in the comments below!
FYI - The following is a rough draft of the video I will be posting on August 2nd.
▶️ INGREDIENT LIST: (12 cookies)
175g Old fashioned rolled oats - 1 + 3/4 cup (Both Regular Rolled Oats and Gluten-free Oats work well)
47g Coconut sugar - 1/4 cup or to taste (OR Palm sugar)
100g Walnuts - 1 cup
70g Raisins - 1/2 cup
125g Smooth Almond butter - 1/2 cup OR Nut butter of choice
1 medium Apple (170g approx.) - chopped
1/4 Teaspoon salt (I have used Pink Himalayan salt)
1/4 Teaspoon baking soda
1 Teaspoon baking powder
1 Teaspoon cinnamon
1 Teaspoon vanilla extract
▶️ METHOD:
Transfer all the ingredients to a food processor and process until it reaches a coarse consistency. Please note that the mixture will be very sticky right now but don’t worry it’s all good.
Line a baking tray with parchment paper and scoop 2 tablespoon of the the mixture on the baking tray. Since the mixture is very sticky at this point, grease your hands with some oil or you can simply flatten it out evenly with a butter knife to 1/2 inch thickness.
Preheat the oven to 350F and bake for about 18 minutes or so. The baking time also depends on the heat of your oven so adjust the baking time accordingly.
Once baked let it cool and then transfer it on to a wire rack so that the cookies do not collect moisture at the bottom and to prevent it from getting soggy. The cookies are very delicate right after it's baked, so let it cool down completely before handling. Store the cookies in an air tight container to prevent it from drying out.
These cookies also freezes well, you can make a back of it and freeze it for later - a grab and go breakfast.
▶️ IMPORTANT TIPS:
- the mixture is suppose to be sticky so grease your hands with some oil or you can simply flatten it out with a butter knife to 1/2 inch thickness
- the baking time depends on the heat of your oven to adjust it accordingly if needed - use your judgement
- some people are not very fond of raisins but it works very well for this recipe. Once the raisins are blended with the other ingredients you wont notice it at all
- the cookies are very delicate right after its baked so let it cool down completely before handling or storing it
- Store the cookies in an air tight container to prevent it from drying out
- these cookies also freezes well so you can make a batch and freeze it for later - a grab and go
▶️ FOOD IMPROMPTU KITCHEN ITEMS:
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Organic Rolled Oats:
Organic Raisins:
Organic Vanilla Extract:
Baking Powder:
Baking Soda:
Ground Cinnamon:
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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from both centuries-old classics, traditional recipes, and modern dishes from every continent and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
➡️ You'll hear every grain of seasoning fall, the crunch of every leaf of fresh veggies, and see every chop, stir, simmering pot, and more in HD and 4k quality.
My hope is that in addition to the health benefits my recipes will have on your body, you will also experience the therapeutic and almost meditational quality of preparing delicious vegan meals for yourself or for friends and family.
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How To Make Cinnamon Caramel Squares
INGREDIENTS AND INSTRUCTIONS GREASED FOIL LINED 13X 9 PAN 350 DEG. 15 MIN. AND 15 PLUS MIN.
1 1/2 CUPS FLOUR
2 TSPS. BAKING POWDER
2 TSPS .CINNAMON
1/4 TSP.SALT
1 1/2 CUP LIGHT BROWN SDUGAR
1/2 CUP MELTED BUTTER
2 EGGS
1 TBS.VANILLA
1 CUP COARSELY CHOPPED PECANS
A 14 OZ. BAG OF CARAMELS OR 14 OZ. HOMEMADE CARAMEL(RECIPE BELOW)
1/4 CUP MILK
INSTRUCTIONS
MIX THE FLOUR,BAKING SODA ,,CINNAMON AND SALT IN A BOWL.
IN ANOTHER BOWL STIR TOGETHER THE BROWN SUGAR,THE MELTED BUTTER THE 2 EGGS AND THE VANILLA.ADD THE NUTS
COMBINE THE MIXTURES.
RESERVE 1 CUP OF THE MIXTURE AND CAREFULLY SPREAD THE REST INTO THE FOIL LINED PAN.
BAKE 15 MINUTES.MIXTURE SHOULD BE FIRM TO THE TOUCH.
WHILE THE BASE IS BAKING,MIX THE UNWRAPPED CARAMELS OR HOMEMADE CARAMEL WITH 1/4 CUP MILK IN A MICROWAVE SAFE CONTAINER. ZAP FOR A FEW MINUTES ,STIRRING AFTER EACH MINUTE AND LET COOL SLIGHTLY.
POUR THE CARAMEL MIXTURE OVER THE BAKED BASE.
DROP THE RESERVED BATTER BY LARGE SPOONFULS OVER THE CARAMEL AND SWIRL THE THICK BATTER WILL SWIRL BECAUSE THE CARAMEL IS WARM
RETURN THE PAN TO THE OVEN AND .BAKE TILL THE TOP BATTER FEELS FIRM.TEST IT AT 15 BUT I FOUND IT TOOK LONGER.
LET THE SQUARES COOL IN THE PAN.
WHEN COOL ,LIFT THE FOIL OUT AND CUT THE SQUARES WITH A SHARP KNIFE.I ACTUALLY CUT THEM AWAY FROM THE FOIL. THEY ARE DELICIOUS I HEATED 2 IN THE MICROWAVE AND PUT A SCOOP OF VANILLA ICE CREAM FOR A GREAT DESSERT.
CARAMEL RECIPE
LINE AN 8SQUARE PAN WITH PARCHMENT AND GREASE LIGHTLY
STIR TOGETHER IN A SAUCEPAN 1 CUP SUGAR,1/4 CUP WATER AND 1/2 CUP LIGHT CORN SYRUP .BRUSH SIDES OF PAN WITH WET BRUSH TO WASH DOWN CRYSTALS..HEAT TO BOILING OVER MED.HIGH HEATWITHOUT STIRRING.CONTINUE TO BOIL UNTIL CANDY THERMOMETER READS 320-345 DEG.
REMOVE FROM HEAT AND ADD 1/2 CUP WARM HEAVY CREAM AND 5 TBSPS SOFTENED SALTED BUTTER.MIXTURE WILL BUBBLE UP.
RETURN TO HEAT AND COOK WITHOUT STIRRING TILL CANDY THERM READS 245 DEG.
LET COOL SLIGHTLY AND ADD 1/4 TSP. SALT AND 1 TSP. VANILLA
.POUR INTO LINED PAN TO COOL COMPLETELY.
MAKES 1 LB. (16 OZ.)
IT TOOK ME MORE TIME TO TYPE ALL THIS THAN TO MAKE IT!!!!!!!!!
ENJOY!