Recipes and Suggestions
Cinnamon in Curry
The first and most popular use for Cinnamon in Sri Lanka is in traditional Curry Powder.
Here is a recipe for a Curry Powder Blend. Curries are blends of spices. It can be a very hot curry or quite mild. It depends entirely on the spices you choose to add to your mix. You must crush all seeds and bark and use oil or ghee to release the flavours. Cinnamon can be obtained as a powder or in sticks but make sure you are using a Pure Cinnamon from Sri Lanka that isn't substituted Cassia bark.
Combine your spices choosing Cumin, Coriander, Ginger, Cayenne, Tumeric and Cinnamon to your own taste with regard to heat and flavour.
You may also try Fennel, Fenugreek Cloves, Mustard Seeds, Nutmeg, Black Pepper, Allspice, Asafoetida and a variety of dried Chillies.
Fry your selected spices in oil for a few minutes prior to adding your other ingredients. This releases the full complement of flavour.
Cinnamon Mulled Wine
Try this on cold winter nights
- 10 Cloves
- 2 Cinnamon Sticks (Ceylon Pure Cinnamon)
- ⅓ cup of Castor Sugar
- 1 roughly grated Nutmeg
- 2 cups of Water
- Roughly grated rind of an orange
- 1 Apple, roughly chopped, skin on
- 750ml of fruity red wine (eg. Merlot)
Heat the cloves, cinnamon, sugar, nutmeg, water, orange rind, and apple in a large saucepan over medium heat
Bring to the boil, reduce heat to low and simmer for 10 minutes
Add red wine and simmer for another 5 minutes
Remove from heat, strain and pour into serving glasses. Serve immediately.
Online you will find hundreds of delightful recipes for baked cinnamon treats – cookies, struedels, toast, macaroons, rolls, buns, marshmallows and dessert nachos.
Here's a simple cookie recipe:
- 2 teaspoons of Pure Cinnamon Powder
- 500grams of ground almonds
- 300grams of icing sugar
- 2 egg whites
- 2 tablespoons of Amaretto liqueur
- 1 egg white
- 125grams of icing sugar
Blend almonds, cinnamon, icing sugar, egg whites and amaretto and then knead to form a smooth dough. Lightly dust the work surface with icing sugar and roll out the dough to a thickness of 1cm.
Use a cookie cutter of your choice to shape the cookies.
Whip the egg white until stiff and slowly add the icing sugar whilst whipping the egg white. Glaze each cookie with this paste.
Preheat the oven to 150ºC (300ºF)
Bake on the lowest oven rack for 10-15 minutes. Take out sooner if the cookie tops start turning brown.
Cookies should be crunchy outside and moist inside.
Cinnamon rolls are an old favourite.
Apparently these are the best cinnamon rolls! The recipe is from Todd Wilbur's "More Top Secret Recipes." and TopSecretRecipes.com. They're oooey, goooey and rich! The dough can easily be prepared in your bread machine, just follow your manufacturer's order of ingredients. You can put the ingredients in the night before, and then roll out and bake in the morning. To ensure the filling does not leak out during baking 1) add a few tablespoons flour to the brown sugar/cinnamon mixture 2) using a flour "shaker" or sifter, lightly dust the margarine with flour before sprinkling with the brown sugar/cinnamon mixture, then again on top of the BS/cinnamon mixture, before rolling up the dough.
Servings 12 Units
- 1 ⅔ tablespoons dry yeast
- 1 cup warm milk
- ½ cup granulated sugar
- ⅓ cup margarine
- 1 teaspoon salt
- 2 eggs
- 4 cups flour
- 1 cup packed brown sugar
- 2½ tablespoons cinnamon
- ⅓ cup margarine, softened
- 8 tablespoons margarine
- 1½ cups powdered sugar
- ¼ cup cream cheese
- 1½ teaspoon vanilla
- ⅛ teaspoon salt
For the rolls, dissolve the yeast in the warm milk in a large bowl.
Add sugar, margarine salt, eggs, and flour, mix well.
Knead the dough into a large ball, using your hands dusted lightly with flour.
Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide. It should be approx ¼ inch thick.
Preheat oven to 400 degrees.
To make filling, combine the brown sugar and cinnamon in a bowl.
Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.
Working carefully, from the long edge, roll the dough down to the bottom edge.
Cut the dough into 1¾ inch slices, and place in a lightly greased baking pan.
Bake for 10 minutes or until light golden brown.
While the rolls are baking combine the icing ingredients.
Beat well with an electric mixer until fluffy.
When the rolls are done, spread generously with icing.
Now that you've prepared your curry, cinnamon rolls, cookies and mulled wine, why not finish it off with a delightful Chai tea naturally infused with real 'Pure Cinnamon'.
Try this recipe:
In a saucepan, six teaspoons of black tea in ½ litre of water and ½ litre of milk.
Add to taste:
- 1 teaspoon of crushed Cinnamon (Pure Cinnamon sticks from Ceylon Cinnamon)
- 1 Teaspoon of black pepper
- 1 Teaspoon of fresh ginger finely cut
- ½ Teaspoon of crushed cardamon seeds
- ½ Teaspoon of crushed cloves
Simmer for 20 minutes adding honey to taste.
Enjoy – and remember you can vary your ingredients in quantity to suit your own tastes.