Kitchen Potterings - Getting Ready for Christmas - Cinnamon Sugar

 When the weather starts to get colder, I crave comfort food and one of the most simplest of these is thick buttery Cinnamon Sugar Toast.  Basically hot buttery toast sprinkled with homemade Cinnamon Sugar, which is one of the simplest things to make.  

Also can use on/in Crumpets, Muffins, bread puddings, Cinnamon bread, Cinnamon rolls, Tea breads, Doughnuts, Mulled Pears, Mulled wine,  pancakes benefit from the addition of this simple little shelf "preserve/Pantry mix".

It is useful for adding to baked goods as well.  I also sprinkle it on hot creamy coffee and anywhere where you would use Cinnamon.  It works out much cheaper to make at home as well than buying it. How you use it is up to you.  We have a long and interesting often hidden preserving history in this country.  Where in many cases recipes still exist, sometimes the social history surrounding how the preserve was used is missing.  In those circumstances I tend to approach the usage and trying things out with whatever is the chief ingredient/or flavouring and take it from there. This really comes down to your family's taste buds and what they like and do not like.  Each family is different but I feel this is an opportunity as you can really tailor your family's eating requirements and needs to stuff you know they will eat.  Making Cinnamon Sugar is  very simple to make. 

Ingredients:

8oz Granulated Sugar or Caster Sugar 

To each 8oz of Sugar add 1 Tablespoon of Cinnamon (You can add a little more or use a little less if that is to your taste)

Combine together in a food processor or a bowl. Just as easy in a bowl I think.

Add to a dry clean jar and add lid.  Use where required. 

Easily stored on the Pantry shelf.

It has been a cold grey day here in Peterborough and following through on the comfort theme, I have had a big mug of steaming coffee with a little dash of Dark Rum in it.  You do not need much in. A family favourite always known as Mazawatti coffee in our family.  It used to be served to the adults on cold wintery mornings at my Nan's home as a warm up after our journey to see them.  That with the Rayburn going full blast in her tiny kitchen and then the blazing fires in both the dining room and the front room used to be a cheerful landing to a cold journey.  Then one of Nan's lunches cooked on the Rayburn.  Homemade buns on top of the Rayburn either rising or cooling for Sunday night tea.  

When I was younger the meat often came from their  own pigs, (always kept two from Spring to Autumn) and they grew all their own veg.  Despite being cash poor, the family ate very well and were rich in a different kind of way.  Very happy days, especially at this time of the year as from the end of September to middle of October the family would congregate to clear the Apple trees and to sort them for storing.  My Nan always used to sell at the gate to the villagers as well.  They had big orchards and I would love to have an orchard of my own someday.  May not happen but still in hopes.

Have a lovely evening everyone.

Catch you soon.

Pattypan

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