Cinnamon Sugar Tortilla Strips

I found this recipe in an old issue of Real Simple magazine. I might have skipped past it except for the sweet woman who cooks at our church. She sometimes makes these for Wednesday night dinners. They are just wonderful.

This isn't her recipe. I've never asked for it. Some treats are just that: treats. But I couldn't resist sharing this just for the fun of it.

Cinnamon-Sugar Tortilla Strips

1 cup sugar
1 tablespoon ground cinnamon
pinch of salt
4 burrito-size flour tortillas
1/4 cup vegetable oil

Preheat the oven to 350 degrees.

Mix sugar, cinnamon and salt in a small bowl. Dividing evenly, brush tortillas on both sides with oil and sprinkle generously with cinnamon-sugar mixture.

Cut into 1-inch strips and arrange in a single layer on two baking sheets.

Bake, flipping halfway through, until golden and crispy, 20 to 25 minutes. Let cool completely. 

Strips can be made, cooled, and stored in an airtight container up to four days ahead.

Cinnamon-Spiced Sugar-Free Apple Wedges

This is another recipe from the newspaper archives. I have no idea which newspaper but I love cinnamon and apples so that makes it wonderful to me.

This is the original recipe. It says to serve this with pancakes. That’s fine. I prefer putting it over ice cream or even just eating the Cinnamon-Spiced Sugar-Free Apple Wedges as a dessert. Put it in individual glass dishes, maybe add a dollop of sugar-free whipped topping, and you’ve got a wonderfully elegant dessert that won’t pack on the calories.

Cinnamon-Spiced Sugar-Free Apple Wedges

1 can (6-oz.) frozen, unsweetened cider concentrate
1 cup cold water
1 tablespoon cornstarch
¼ teaspoon ground cinnamon
Pinch salt (optional)
3 unpeeled McIntosh eating apples, cored and cut in thin wedges

Defrost, but do not dilute cider concentrate. Thoroughly mix all ingredients, except apples, in saucepan. Cook and stir over moderate heat until mixture simmers and thickens.

Stir in apple wedges and simmer just until tender and heated through but not soft and overcooked.

Serve hot over pancakes.

Makes enough to top 10 pancakes, adds 60 calories to each.

Roasted Pear

This recipe is in the current issue of People magazine. It would be easy to miss it if you’re not looking for a homemade baby food recipe. I’m not, in case you’re wondering. But I love pears and I love cinnamon. This just seems so easy and like it would be a wonderful treat for any age.

The recipe comes from “celebrity chef and food network regular Donatella Arpaia” according to the magazine. Enjoy!

Roasted Pear

1 Bartlett pear, peeled
Cinnamon

Preheat oven to 375 degrees.

Remove thin slice from bottom of pear; sprinkle with cinnamon.

Please pear in lightly greased 8-inch square baking pan. Bake 35 minutes or until tender when pierced with wooden pick. (I use wooden toothpicks.) Cool to room temperature. Scoop fruit straight from pear to serve.

Snickerdoodles

I love to bake Snickerdoodles when Christmas is almost here. I don't know why I wait. Maybe it's the smell of cinnamon that fills the air while they bake in the oven. It just seems festive somehow.

I was feeling festive yesterday. The Christmas tree lights were finally hooked up correctly. (Read about that affair at bouffantblonde.blogspot.com) I wanted to celebrate the twinkling lights and vibrant ornaments. So I baked. Doesn't everyone bake when they're happy?

And when they're sad? And when they're angry? Baking is a really good outlet for your emotions. I used to bake bread when I was really, really upset. I did it the old-fashioned way where you knead the dough rather than have the mixer do it for you. It was wonderful.

But that's a whole other recipe for a different day. This is a happy recipe. I know you'll love Snickerdoodles. In fact, you might want to go ahead and bake two makings. They really don't last long.

Snickerdoodles

1 tablespoon plus 1 teaspoon sugar
1 tablespoon plus 1 teaspoon ground cinnamon
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cream of tartar
1 cup shortening
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract

Combine the tablespoon plus teaspoon of sugar and cinnamon. Stir together in a small bowl and set aside.

Combine the flour, baking soda, salt and cream of tartar. Stir together and set aside.

Cream the shortening. Gradually add the 1 1/2 cups sugar. Add the eggs, one at a time, beating thoroughly after each. Add the vanilla.

Slowly add the flour mixture to the creamy mixture. Be sure to blend completely.

Shape the dough into 1-inch size balls. Roll the balls in the sugar and cinnamon mixture. Place the balls onto a lightly greased cookie sheet. Bake at 400 degrees for about 6 minutes. Don't overcook. The cookies should be lightly browned. If you cook them too long, they're hard and Snickerdoodles are not supposed to be hard. Place them on a wire rack to cool. Enjoy.