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My search for more recipes that would use the spice: Roasted Saigon Cinnamon led me to this McCormick spices link. Awhile back I had purchased this spice which has a bit of a punch. It was used as a part of a rub in a roasted salmon recipe. No, I am not a rep for this company but would like to pass along these links because these recipes are easy and require preparation under 30 minutes. One of the best parts of making these recipes is that I can still take advantage of The Farmer's Market in my area for fresh ingredients and two of them use Roasted Saigon Cinnamon.
The following recipe I adapted using the spicy cinnamon and tried Haralson apples over Granny Smith with great results. Haralson apples were first introduced in 1992 by the Minnesota Horticulture center. It is a crisp tart apple for baking and eating.
Apple Pecan Cake
Ingredients:
- 1/2 cup butter softened
- 1 cup sugar
- 1 large egg
- 1 cup flour
- 1 tsp. baking soda
- 1/2 tsp. sea salt
- 1-2 tsp. Saigon Roasted Cinnamon (or use regular cinnamon)
- 1/2 tsp. ground ginger
- 1/4 tsp. allspice
- dash nutmeg
- 3 large apples diced
- 1/2 cup pecans
Directions:
- Preheat oven to 350 and grease well a 9 inch square pan
- Cream butter, sugar and egg
- Combine flour, spices, and baking soda
- Mix well with butter mixture
- By hand stir in apples and pecans
- Bake for 45 minutes but check at 40 minutes
Ingredients:
- 1 cup sugar
- 1/4 cup water
- 2 TB corn syrup
- pinch of salt
- 1/2 cup heavy cream
- 1 TB dark rum
- 1/2 stick of butter
- 1 tsp. vanilla
Directions:
- Boil sugar, water and corn syrup and salt in a saucepan over medium high
- Cook till caramel color of iced tea about 10minutes
- Add cream and rum whisk to blend
- Off heat whisk in butter and vanilla
- Transfer to a bowl and cool
My apologies for the double apple picture which I am unable to remove.
Tomorrow will post two recipe using Butternut Squash.
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