Amish Cinnamon Bread

Amish Cinnamon Bread Recipe

 

Batter
1/2 cup butter, softened
1 cup sugar
1 egg
1 cup buttermilk or 1 cup milk plus 1 tablespoons vinegar or lemon juice
2 cups flour
1 teaspoon baking soda
Cinnamon & sugar mixture:
2/3 cups sugar
2 teaspoons cinnamon
Preheat your oven to 180C. Grease a loaf tin and set aside.
Cream together the butter, sugar. Once light and fluffy add in the egg. Sift together the flour and baking powder. Slowly add a third of the flour to the butter mixture and then a third of the milk mixture, continue alternating between the milk and flour until the batter is smooth. Don’t over beat it.
Pour half the batter into your loaf tin and then sprinkle half the cinnamon & sugar mixture over the top. Take a knife and swirl the cinnamon & sugar through the batter. Pour the rest of the batter on top and sprinkle the rest of the cinnamon & sugar on the very top (don’t swirl this time)
Pop your loaf in the oven and bake for 45-50 minutes (or until a skew tester comes out clean).
Keep your eye on this precious bread – you don’t want the sugar to brown too much. If it starts looking too dark, pop some tinfoil over the top. Now for the hardest part – leave the loaf in the tin to cool for 20 minutes before turning it out onto a wire rack. Trust me here, if you turn it out to quickly it will fall apart.
Now cut yourself an enormous piece, spread with loads of butter and enjoy.

Coconut Flour Banana Nut Bread

Preheat your oven to 300 degrees

Ingredients:
1 1/2 cup very ripe bananas (2-3 bananas)
4 organic eggs
6 TB coconut oil (melted)
6 TB raw honey
1 1/2 TB vanilla
1 cup sifted coconut flour Organic Coconut Flour
1/4 tsp sea salt
1 TB cinnamon
1/2 tsp baking soda
1/2  cup of walnuts and pecan pieces

1. Oil or butter your bread pans
2. Smash the bananas in a bowl
3. Add to bananas the honey, coconut oil, vanilla and eggs.
4. In a separate bowl mix the coconut flour, baking soda, sea salt, cinnamon and nuts.
5. Add the dry ingredients to the wet and stir until just combined.
6. Spoon the batter into your lined bread pans.
7. Bake for 1 hour and 15 minutes. The top and edges should be a golden brown color.

Remove from oven and let it cool for 15 minutes in the pan.

Slice, butter and enjoy :-)

Mash the bananas - I used 3 large bananas

 

I added 4 large eggs laid by my hens

 

 Add 6 Tablespoons of Coconut Oil (melted)

 

6 Tablespoons of Raw Local Honey 

 

1 1/2 TB vanilla (I like Watkins the best)

 

Mix well together

 

In a separate bowl...

 

1 cup Organic Coconut Flour

Sifted

 

Add 1/4 teaspoon of Sea Salt

 

Add 1 Tablespoon of Cinnamon

 

1/2 Teaspoon of  Baking Soda

 

1/2  cup of walnuts and pecan pieces

opps.. (forgot to take walnut pic)

 

mix well by hand... and bake

 

Until top and edges should be a golden brown color.

 

Since I used small bread pans, I baked mine only 45 minutes..

so watch your bread closely, so not to burn it!

 

 

It turned out even more delicious then I expected! 

 

 

 

Sticky Bun Breakfast Ring

Gooey Yummy....

Sticky Bun Breakfast Ring

2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits 

3 Tbsp. butter, melted

1/2 C. pancake syrup (any brand you like, I used Mrs. Buttersworth)

1/3 C. packed light brown sugar

1/2 tsp. watkins cinnamon

1/4 C. chopped pecans, optional

1/4 C. chopped almonds, optional

Instructions:

Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired). Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and sugar mixtures. Bake at 375 degrees for approximately 20-25 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!

** I ended up using 1 1/2 tubes of the Pillsbury Grands buttermilk biscuits (1 tube didn't seem like enough) and baked it for about 30 minutes. It needed a bit longer to bake since I used more.

CROCK POT APPLE BUTTER

  This is a simple recipe!

 

12 - 14 Granny Smith apples (16 c. chopped)
2 c. cider
2 c. sugar
1 tsp. watkins cinnamon
1/4 tsp. cloves

Core and chop apples, do not peel. Combine apples and cider in crock pot. Cover and cook on low for 10 - 12 hours or until apples are mushy. Puree in a food mill to remove peels. (Leaving the peels on during the cooking gives the apples a nice color and flavor.)Return apples to Crock-Pot, add sugar, cinnamon and cloves. Cook uncovered until thickened to your desired consistency. May be canned for 15 minutes in a boiling water bath or frozen for up to 12 months.
Makes 8 cups.