Everything tastes better in remembrance of it.

Found this.
https://robustmadagascar.com/blog/origi ... -cinnamon/

I use cinnamon and sugar together for a few things - pastry spirals, apple crisp seasoning, cinnamon glaze for muffin or cake. But I do just wing it, and for me it's usually brown sugar in the mix.
If I had to estimate I think the approximate ratio I use is 1:1.
Cinnamon toast was a treat from my childhood, I haven't had in such a long time! Great stuff.

bower wrote: ↑Tue Jun 25, 2024 7:39 am I use cinnamon and sugar together for a few things - pastry spirals, apple crisp seasoning, cinnamon glaze for muffin or cake. But I do just wing it, and for me it's usually brown sugar in the mix.
If I had to estimate I think the approximate ratio I use is 1:1.
Cinnamon toast was a treat from my childhood, I haven't had in such a long time! Great stuff.

I ate 3/4 loaf yesterday to figure it out. I'm still not sure on the dry milk, tried that in two iterations. But no spices other than cinnamon. And just 10 x, granulated, and spice grinded granulated which I settled on and refilled he shaker. Old mccormick shaker...

The worse of any was the store, that was like light brown sugar when you expect dark brown.

Dry milk?

3/4 loaf of experiments in sugar and spice... commendable devotion to dessert science!!
Well worth it, no doubt.

bower wrote: ↑Tue Jun 25, 2024 7:39 am I use cinnamon and sugar together for a few things - pastry spirals, apple crisp seasoning, cinnamon glaze for muffin or cake. But I do just wing it, and for me it's usually brown sugar in the mix.
If I had to estimate I think the approximate ratio I use is 1:1.
Cinnamon toast was a treat from my childhood, I haven't had in such a long time! Great stuff.

Back in the day, Pepperidge Farm cinnamon swirl bread had a thick layer running though it. Today, I think it is spray painted on.

Funny, I was looking through the recipe cards for cinnamon sugar, couldn't find one. But one recipe had a pepperidge farms product as key ingredient. Recipe from around 1970. Crunchy Chicken Imperial and the last ingredient is to roll the chicken in Pepperidge Farms Herb Stuffing mix.

If they still make it, it probably does not taste the same as it did 50 years ago, first thing I thought when I read it.

They do still make it. Good idea.

Sue_CT wrote: ↑Wed Jun 26, 2024 5:06 pm They do still make it. Good idea.

I may be wrong, but my guess is that the stuffing in 1970 was all white bread. Today, it's a mix of white and "wheat" breads, but the wheat is not whole wheat.

Saute some onions, celery and the giblets, add walnuts and dried cranberries, and that bagged stuffing (I only use the cornbread type or a mix of both types) begins to be edible.

I've never measured it. I just sprinkle some cinnamon on first and then some sugar. I'm not too particular about the ratio, though. I agree about the butter absorbing it being helpful.

If you like turmeric, it's pretty good mixed with butter on toast, too.

I did the same thing with the stuffing bag. Only I used cranberries and sometimes pecans with celery and onions. Never used the giblets.

I just happen to have a bag of Pepperidge Farm corn bread stuffing in the pantry. It's not your 70's stuffing, as corn, soy, sugar and canola are GMOs

So the recipe was from my mom's best friend. Nursing school roommates, then best friends for life. Her husband had a pepperidge farms route. So he was the guy for so many square miles, supplying all the stores. I wonder if he had the route as early as 1971 when the recipe was given, and/or if they were together yet. I think he sold it in the 80s, hurt his back, couldn't lift boxes anymore.

I know mom would always come back from a day at her house with the bags of fancy cookies, but I never knew pepperidge farms did stuffing mix.

I've had regular cinnamon and Ceylon cinnamon.
Yesterday I saw a big bottle of Saigon cinnamon.
It's different from either of the other two but related to the regular cinnamon people buy.
It's got more oil and flavor and is slightly sweet.
I tasted some and thought I've been had it's got sugar in it.
I looked and no sugar.
This stuff is the bomb if you like cinnamon.
Forgive me if this has been brought up before.
I just thought I would give it a review.
Excellent for cinnamon toast.
Cost a little over 4 dollars.

Gotcha.
I'm gonna stick with that stuff I made for now. Seems pretty close to what I remember. But, this is better on toast, now that I had time to make it. This was a recipe that was written down, including my changes to easily can it. The original recipe was to freeze. When I got to it, I made...a bunch. 35 pints

Tormato wrote: ↑Mon Jun 24, 2024 1:25 pm

worth1 wrote: ↑Mon Jun 24, 2024 11:45 am If your using Ceylon cinnamon it's not going to be as strong as the bottled stuff.
That's one of the reasons some people can't nail Mexican food.
Also with oregano they just say oregano instead of Mexican oregano.

Oregano? It's all Greek to me.

Yes oregano.
If you're following a Mexican recipe or watching one on YouTube the Mexicans use the Mexican oregano not the Italian oregano.
In the Mexican grocery they sell oregano and it just says oregano.
But it's Mexican oregano and it tastes different and looks different.
I'm not a huge fan of regular Italian oregano because people overdo it.
The same with the cinnamon.
It's almost always Ceylon cinnamon not regular cinnamon.
Same thing.
Use regular or Saigon cinnamon in the place of Ceylon cinnamon and your going to get a cinnamon surprise.