A couple weeks ago I made a batch of pumpkin muffins and in the midst of refereeing some squirmish in the spring break feud, I forgot to add one ingredient. The muffins came out okay, but without that spicy pizazz. And then it hit me - if I had to choose my all-time-cannot-live-without-it spice, it would have to be CINNAMON. Seriously, we put this in just about everything we bake -from oatmeal to french toast, cookies to muffins, brownies and even (sometimes) chili. I stumbled on a few cereal sales this past week and have fallen in love with two more cinnamon products: Life Toasted Cinnamon and Cinnamon Mini-Wheats. I think I have included a lot of my cinnamon recipes already on this blog, but here's another:
Rice Pudding (tastes like Kozy Shack, in case you're a fan...Tiff)
2c. leftover cooked rice (I would use traditional, not minute rice)
3 c. milk
1/2 c. sugar
pinch of salt
Bring these to a boil, then lower heat. Add 1 tsp. vanilla and simmer til milk is absorbed (30-45 mins).
You need to watch it and stir frequently unless you want to figure out a way to get it off the bottom of your pan (DAN!!!! I'm talking to you, sweetheart. Anyone know how many airmiles I need to get a new set of pots???)
Stir in 1/2 tsp. cinnamon.
Can add raisins if you so desire (yuck!)
Eat it. Love it.
Sprinkle cinnamon on just about anything. It always tastes better. Enjoy!
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