Cinnamon Croutons Recipes

CINNAMON-RAISIN CROUTONS

Steps:

• Stir together sugar and cinnamon. Then melt butter in a skillet over medium-high heat. Add bread cubes and salt. Cook, stirring, until crisp and golden, about 5 minutes. Sprinkle them with the cinnamon sugar. Continue to cook, stirring constantly, until the croutons become glossy, about 30 seconds.

CREAM OF PUMPKIN SOUP WITH CINNAMON CROUTONS

Steps:

• Heat butter in large saucepan or dutch oven; add onion; saute until tender but not brown, about 10 minutes.
• Add 1 can chicken broth; bring to boiling; cover; lower heat; simmer 15 minutes.
• Ladle liquid and onion into container of electric blender; cover.
• Blend until mixture is smooth, about 1 minute.
• Return to saucepan.
• Add remaining chicken broth, pumpkin, salt, cinnamon, nutmeg, ginger and pepper.
• Stir until smooth.
• Bring to boiling; cover.
• Lower heat; simmer 10 minutes, stirring often.
• Stir in milk and cream; heat just to boiling, but do not boil.
• Taste for seasonings.
• Garnish with cinnamon croutons.
• CINNAMON CROUTONS: Blend 3 Tbls.
• softened butter or margarine with 1 Tbls.
• brown sugar and 1/4 Tsp.
• ground cinnamon in small bowl.
• Spread on the 4 slices of bread.
• Place in single layer on cookie sheet.
• Bake in preheated 400 degree oven for 8 to 10 minutes or until toast is crisp and topping is bubbly.
• Cut into small triangles or squares.

CINNAMON OBLIVION

Steps:

• For candied pecans, combine 1/2 cup granulated sugar, 2 tablespoons water, 1 teaspoon butter, and 1/2 teaspoon cinnamon in a small saucepan over medium heat.
• Heat until mixture boils and all sugar granules are dissolved.
• Add chopped pecans to mixture and stir for 1 to 2 minutes over heat.
• Be sure that all pecans are well-coated.
• Pour mixture onto a large plate and continue to stir until mixture hardens and begins to break up.
• You should be able to separate all of the nuts.
• For the croutons, preheat the oven to 300°F.
• Pour the slice bread cubes onto an ungreased cookie sheet and bake for 15 to 20 minutes or until the bread has turned light brown.
• Stir halfway through cooking time.
• Melt the butter in a skillet over medium heat.
• Pour baked croutons into the pan and sauté until the bread is well-coated with butter.
• Combine the 2 tablespoons of sugar and 1/2 teaspoon of cinnamon in a small bowl.
• Sprinkle this mixture over the croutons while stirring so that the croutons are well-coated with cinnamon/sugar.
• Remove croutons from the heat and pour them onto a plate to cool.
• Prepare apples by carefully mixing them with 1/4 teaspoon cinnamon and 1 tablespoon of brown sugar in a large bowl.
• You want to be sure you don't stir hard enough to break up the apples.
• Microwave the apple for 1 to 2 minutes or until hot.
• To assemble the dessert for serving, first roll four cup-size scoops of ice cream in the pecan pieces.
• You can do this step ahead of time if you like, keeping the pecan-covered scoops in your freezer.
• Place an ice cream scoop onto a small plate, then pour about a tablespoon of caramel over the ice cream.
• Dribble another tablespoon around the base of the ice cream onto the plate.
• Spread the hot apples around the base of the ice cream being sure to divide them evenly amongst the four servings.
• Divide the croutons into four portions and sprinkle them on the apples around the base of the ice cream scoop on each plate.
• Spread a generous portion of whipped cream onto the top of each scoop of ice cream.
• Top off each dish with a fresh strawberry.

CREAM OF PUMPKIN SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C). To make the croutons, combine softened butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.
• Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
• Transfer broth mixture into the container of a blender or processor. Process until smooth.
• Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes more, stirring occasionally.
• Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.

BANANA BISQUE WITH CINNAMON CROUTONS

Steps:

• Melt butter and mix with cinnamon.
• Toss with croutons and melt in toaster oven.
• Puree all other ingredients and pour into chilled bowls or mugs.
• Garnish with croutons.
• Serve immediately.

CINNAMON CARROTS

Steps:

• Cook carrots according to package directions. Meanwhile, in a saucepan, heat the honey, butter and cinnamon until butter is melted; stir to blend. , Drain carrots; place in a serving bowl. Drizzle with honey mixture.

SWEET BRIOCHE CROUTONS

Steps:

• Preheat oven to 350 degrees. Cut bread slices into 3/4-inch cubes. Place in a medium bowl. Sprinkle cinnamon and sugar over bread cubes. Pour in butter; toss until bread cubes are evenly coated. Place on a baking sheet, and cook until golden brown and beginning to crisp, 10 to 12 minutes. Serve warm.