2022 Christmas* Cookie** Hop! Join us!
I’m participating in historical author Heather McCollum’s annual Christmas (* and any other winter holidays) Cookie (**and other sweet treats) Hop this year — and it begins. . . TODAY!!
It will be a fun way to collect holiday recipes, learn about authors, find giveaways and prizes and be entered to win a $150 gift card, too. To enter, you follow the list of participating authors to their listed locations and. . . read, follow, copy recipes, click, or whatever they ask all the while collecting the names of the treats they share. Simple really.
So – what recipe am I offering?
My favorite scent after vanilla is CINNAMON – and the aroma of cinnamon baking is just so enticing. And that doesn’t even mention the taste.
Cinnamon is an ancient spice. In past centuries, it was reserved for royalty and the wealthy because of its cost. Its use is mentioned in Egypt as far back as 2000 BCE and most Western Europeans believed that was its source. But it actually was grown and cultivated in Sri Lanka and southeastern Asia for centuries. It reached Europe and England when people traveled back from the Middle East. Cinnamon has also been used as an herbal medicine for centuries. But me? I love the fabulous flavor in one of my favorite Christmastime recipes — Pull-apart Cinnamon Loaf (and Cake)!
On Christmas morning, I usually host a family brunch – my family loves my sausage gravy over biscuits with eggs which take some time to make. So, just before making that, I put a loaf or cake pan with this recipe in my oven to bake – it fills the house with the most mouthwatering scent and it’s a lovely addition to the menu. Mmmmmm!
- 1/2 cup sugar
- 2 1/2 teaspoons cinnamon
- 1/3 cup margarine or butter,
- (12-oz.) can of 10 refrigerated buttermilk biscuits (any kind with ‘layers’ works best)
Heat oven to 400°F. Generously grease 8×4-inch loaf pan (do not use dark-coated pan). In small shallow bowl, combine sugar and cinnamon; mix well.
1. Separate dough into 10 biscuits; cut each into quarters. Dip each quarter into melted margarine; roll in sugar-cinnamon mixture. Fill greased loaf pan with the pieces – do not pack them down.
2. Bake at 400°F. for 19 to 27 minutes. Cool 2 minutes. Loosen edges; remove from pan. Place on serving plate. Serve warm.
Mmmmmmm! They are most delicious when eaten warm but be careful – they can be like molten lava when they first come out!
For a larger group – make it cake-sized! And just a little differently, too.
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 cans (16.3 oz each) LARGE Homestyle refrigerated buttermilk biscuits
- 1 cup packed brown sugar
- 3/4 cup butter or margarine, melted
Heat oven to 325°F. Lightly grease 12-cup fluted tube or Bundt-style cake pan.
- In large plastic food-storage bag, mix granulated sugar and cinnamon.
Separate dough into a total of 16 biscuits; cut each into quarters.
Shake in bag to coat. Arrange in pan – do not pack down. Mix brown sugar and butter; pour
over biscuit pieces.
- Bake 47 to 52 minutes or until golden brown and no longer doughy in
center. Cool in pan 10 minutes. Turn upside down onto serving plate;
pull apart to serve. Serve warm.
No matter which you make, it’s a lovely, sweet treat to share!
Now – hop on to the next author and their sweet holiday treat – Hop Here!
Merry Christmas! Happy Hanukkah! Happy Kwanzaa!
While you’re here, I hope you’ll sign up for my newsletter and take a look around!
To be entered in my personal giveaway – for a Scottish 2023 calendar and an ebook copy of one of my Christmas novellas – just post below or email me at firstname.lastname@example.org and tell me your favorite holiday scent or aroma!