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Found 8 results

  1. Here's a super easy recipe for a delicious cinnamon raisin bread that you can cook on your kamado grill! Cinnamon Raisin Bread Ingredients for two loaves (cut in half for a single loaf / all else remains the same) 6g (2 tsp) active try yeast 720g lukewarm water (about 3 cups) 210g (about 1 1/2 cups) whole wheat flour 750g (about 5 cups) all purpose flour 24g (about 4 tsp) sea salt 4 tsp (to taste) ground cinnamon 1 cup raisins (soaked in dark rum or warm water for 1 to 2 hours in advance) Combine the yeast and the water and let the yeast dissolve for 10-15 minutes. Drain the liquid from the raisins and combine the remaining ingredients in a mixing bowl. Add the yeast/water to the dry ingredients and mix completely by hand until there are no dry lumps left in the flour. Let rise for 1 to 2 hours or until doubled in size. Remove dough to floured surface, spread out, and fold over itself once in each direction. Repeat that process 3 or 4 times and return to the mixing bowl. Let rise for another hour or until doubled in size. Remove the dough to a floured surface again and divide into two equal parts if making two loaves. Shape into loaves and place in greased loaf pans. Cover and let rise again until your grill or oven is ready to go (at least an another 30 minutes). Preheat your grill or oven to 425. Place the loaf pans in the grill or oven and loosely cover with aluminum foil for the first 20 minutes. Remove the foil and cook for another 20-25 minutes until the bread is done. Enjoy!
  2. And yes it was on the kamado. I haven’t made this in a while but had a hankering so decided to go for it. Recipe is in the Artisan Breads recipe forum. (Link: http://www.kamadoguru.com/topic/3856-cinnamon-raisin-honey-oatmeal-bread/) Here are the ingredients: Mixed everything up and let it proof overnight. Next day I poured out the dough onto my well-floured pastry mat and flattened it. Then turned it onto itself. Spread out some more oatmeal and formed the dough into a loaf shape with some of the oatmeal on the outsides. I put this into a long rectangular loaf pan for a second proofing of 90 minutes. While it was proofing again I lite up a full load of lump and set the kamado up for indirect cooking. I then put my baker in to heat-soak it. After 90 minutes I took the parchment paper sling and placed it into the pre-heated (to 450) kamado and baker and covered it. I let that bake for 27 minutes and then uncovered it and let it bake for an additional 3 minutes. Here it is on my cooling rack (with a loaf of beer bread) waiting to be cut. Here’s the cut shot. And the taste test. Yum!
  3. This is a very simple dessert that I sorta tossed together quite a long time ago. More recently, I decided to try cooking it on the grill and it was really tasty! Cherry-Peach Grill Cobbler Ingredients: 1 or 2 cans of cherry pie filling (Comstock brand is great!) 1 or 2 cans of peach pie filling (Comstock brand is great!) 1 can of your favorite pop-open biscuits Sugar Cinnamon Melted Butter Directions: Dump your pie filling into a baking dish (how much you need depends on the size of the baking dish) and stir it around to mix it up. Pop open and separate your biscuits. Dip biscuit in melted butter and then in cinnamon and sugar mixture and place sugar side up on top of the pie filling mixture in the dish. Cook on the grill at 300-350° until the tops of the biscuits are golden brown and the pie filling is bubbly. Serve and watch your family/friends lick their lips for a while!
  4. I used three large free stone peaches from the store. Place a CI griddle or skillet on the grill and let if heat up on high for 10 minutes. While this is happening make a brandy sauce by combining: ½ cup of brandy with ½ cup of brown sugar ¼ cup of butter and ½ tsp. of cinnamon. Bring to a boil stirring constantly and then remove from heat. Cut the peaches in half and dip them face side down in some brandy then some brown sugar and finally some cinnamon. Then place each half, face side down, on the hot CI griddle for 2 minutes to caramelize the sugar. Then move the CI griddle out and place the peaches on the grill face up. Pour in some brandy sauce and grill for 3 minutes. Here is the results. Now add some more sauce, some ice cream and some chopped walnuts.
  5. This was simple and AWESOME! The only thing I might do differently next time I make this is use a few less blueberries... maybe 3/4 cup instead of a full cup... You gotta try this! Ingredients: 4 cups peach slices 3/4 to 1 cup of blueberries 1 cup flour 2 cup sugar, divided 1 tbps baking powder pinch of salt 1 cup milk 1 tbsp lemon juice 1 stick (8 tbsp) butter Ground cinnamon In a saucepan, add peaches, blueberries, 1 cup of sugar, and 1 tbsp of lemon juice and bring to a slow boil, stirring occasionally. Remove from heat and set aside. In a mixing bowl, combine 1 cup sugar, 1 cup flour, 1 tbsp baking powder, and a pinch of salt and wisk until smooth. Melt 1 stick of butter into the bottom of a 9x13 baking dish. Pour in the cobbler batter. Do NOT stir in with the butter. Allow the cobbler batter to distribute in the pan. Pour in the fruit mixture. Sprinkle a little ground cinnamon on top. Place in a preheated 375 degree oven or grill and cook for 40-45 minutes until golden brown on top.
  6. I combined two of Steve’s recipes. (artisanbreadwithsteve - cinnamon raisin & honey oatmeal bread recipes) 3 cups flour. (I used 1 cup of whole wheat with 2 cups of white all purpose flour) 1.5 tsp. salt 1 tsp. instant yeast 2 tbsp. ground cinnamon 2 tbsp. brown sugar 1 cup moist raisins 1 cup oats. (I used 2/3 flat cut and 1/3 steel cut) 3 tbsp. honey 15 oz. water Here are the links to Steve’s videos for those who haven’t seen them. http://www.youtube.com/watch?v=gntI7RLbHeA http://www.youtube.com/watch?v=ZojrN27Zq9I Here’s the dough after proofing over night Flatten the dough on a floured board Turn it onto itself, add some oats to the board and form into basic loaf shape Place into a parchment paper sling for second 90 minute proofing If you don’t have a long loaf pan for a proofing vessel, improvise After proofing Place into a preheated superstone covered bread baker (Or whatever covered baking vessel you have. Dutch Oven, Corningware, etc..) And into 450 degree preheated oven Cook for 30 minute covered and 3 minutes uncovered and it should roll right out of the baker And here is what it should look like. I was a little apprehensive combining two recipes but this turned out fantastic. Both my wife and I loved it.
  7. Just pulled 2 loafs out of the oven and the crew just ate up half of 1 :D I enjoyed making this and it turned out great. The only thing I did different was I split the dough up into 2 loafs rather than 3 smaller ones. I have a couple of 12 x 6 pans so why not. This will be a keeper in the JerryT recipe book. Below is the link to the recipe. http://www.food.com/recipe/worlds-best- ... ut=desktop
  8. 1.5 C whole milk 1C warm water for yeast 5 tsp yeast 3 eggs 1/2 C sugar 1 tsp Kosher salt 1/2 stick I salted butter 1C raisins 5-8 C flour 1C white sugar 3 Tbs cinnamon 1/2 tsp ground cloves 1/2 tsp nutmeg Bring the milk to just under scald and remove from heat and let it cool Mix the yeast with the water and let it work I use a plastic bowl for this because s/s will chill the water In the Kitchen Aid add the yeast, eggs, 1/2C sugar, softened butter,salt, and raisins. Stir slowly. Slowly add the cooled milk. Add flower to make a stiff dough. Knead the dough on a flowered surface and add more flower until it is hard to handle. Put the dough ball in an oiled bowl and turn until it is coated. Pan spray is OK. Cover with a damp towel and let it raise about an hour or more until doubled. I heat the oven for about 45 seconds and proof the dough in the oven. Roll out the dough on a flowered surface to make a rectangle about 1/2 inch thick. Mix 1C of sugar with the spices and cover the dough. If the dough is very dry which is OK use a little milk on the dough so the sugar will stick. Roll the dough tightly to make a log and cut in thirds. Place each piece in an oiled bread pan, I use pan spray, and brush the tops lightly with butter. Let it raise about an hour until the dough is over the top of the pan. A longer raise will make a lighter loaf. Bake at 350 about 45 minutes until slightly brown and hollow. Cool on a rack and butter the tops if you wish. Cool to slightly warm before slicing. I butter each slice until the butter runs off my elbow. :D
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