# Got some Ceylon cinnamon. Now I need some recipes. **URL:** \ **Category:** Cafe Society\ **Created:** [July 9, 2003, 9:09pm UTC](https://boards.straightdope.com/t/got-some-ceylon-cinnamon-now-i-need-some-recipes/187322 "2003-07-09T21:09:07Z")\ **Posts on this page:** 12\ **Page:** 1
**Author:** ![Interrobang](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/interrobang/32/17463_2.png) [@Interrobang](https://boards.straightdope.com/u/Interrobang)\ **Post date:** [July 9, 2003, 9:09pm UTC](https://boards.straightdope.com/t/got-some-ceylon-cinnamon-now-i-need-some-recipes/187322/1 "2003-07-09T21:09:07Z")
We got our first big order from Penzeys Spices yesterday. My wife and I have specific plans for most of the stuff we ordered, but we also ordered a small jar of Ceylon cinnamon (“true” cinnamon) on a whim. Man, it smells good. Other than mixing it with sugar and sprinkling it on toast, though, I don’t have any real plans for it. Does anyone have suggestions for recipes that use Ceylon cinnamon instead of the American version? (Can you just use it instead of the American version in recipes calling for cinnamon?) ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [July 9, 2003, 10:20pm UTC](https://boards.straightdope.com/t/got-some-ceylon-cinnamon-now-i-need-some-recipes/187322/2 "2003-07-09T22:20:45Z")
I think Ceylon cinnamon is the one you are calling the “American” version. It’s generally one of the mildest and good for general baking. It probably smells so good because it’s much fresher than the stuff that’s been sitting on a grocer’s shelf. For a real blast, try the Cassia or the Vietnamese. Sorry, no recipes at this time, don’t hate me. ---
**Author:** ![teela\_brown](https://avatars.discourse-cdn.com/v4/letter/t/d9b06d/32.png) [@teela\_brown](https://boards.straightdope.com/u/teela_brown)\ **Post date:** [July 9, 2003, 10:34pm UTC](https://boards.straightdope.com/t/got-some-ceylon-cinnamon-now-i-need-some-recipes/187322/3 "2003-07-09T22:34:45Z")
Make a “rustic tart”: Roll out a rough circle of pastry as though you were going to line a pie pan with it, but instead put it flat on a baking sheet. Pile onto it some diced ripe bosc pears, leaving a 2" border of uncovered pastry around the perimeter. Sprinkle onto the fruit about 1 tablespoon of sugar per pear, some grated lemon rind, and a generous sprinkle of your new cinnamon. Dot with butter. Carelessly fold up the perimeter of the dough so that it lies on the fruit but leaves the center open. The edges of the dough will look rough and there will be folds and pleats. Brush the exposed dough with beaten egg, and bake the tart at 425 for about 20 minutes or until the crust is golden brown and the fruit is bubbling. Cool and serve with espresso. ---
**Author:** ![Interrobang](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/interrobang/32/17463_2.png) [@Interrobang](https://boards.straightdope.com/u/Interrobang)\ **Post date:** [July 10, 2003, 3:15am UTC](https://boards.straightdope.com/t/got-some-ceylon-cinnamon-now-i-need-some-recipes/187322/4 "2003-07-10T03:15:34Z")
**pugluvr** – that rustic tart sounds supremely tasty. **Chefguy** – I am not a cinnamon expert by any means. But the Penzeys catalog says: > [@](#): > > Cassia cinnamon is native to Southeast Asia, especially southern China and northern Vietnam, and has the strong, spicy-sweet flavor most Americans are familiar with. and > [@](#): > > Ceylon, or “true” cinnamon, has a much different flavor. It is less sweet, with a more complex, citrus flavor. Ceylon cinnamon is also known as old-fashioned cinnamon adn is prized in many other areas of the world. The special flavor of English and Mexican sweets comes from Ceylon cinnamon. So anyway, I assumed from that that the cinnamon currently in our cupboard is Cassia. ---
**Author:** ![furlibusea](https://avatars.discourse-cdn.com/v4/letter/f/aca169/32.png) [@furlibusea](https://boards.straightdope.com/u/furlibusea)\ **Post date:** [July 10, 2003, 5:41am UTC](https://boards.straightdope.com/t/got-some-ceylon-cinnamon-now-i-need-some-recipes/187322/5 "2003-07-10T05:41:13Z")
I will look up a recipe tomorrow but I wonder if spice bread or spice cookies might bring out the differences. The other thing is save your penzeys catalogs they often have really wonderfull recipes for some of their wares. ---
**Author:** ![SkeptiJess](https://avatars.discourse-cdn.com/v4/letter/s/ea666f/32.png) [@SkeptiJess](https://boards.straightdope.com/u/SkeptiJess)\ **Post date:** [July 10, 2003, 11:59am UTC](https://boards.straightdope.com/t/got-some-ceylon-cinnamon-now-i-need-some-recipes/187322/6 "2003-07-10T11:59:17Z")
Hmmm, cinnamon toast. I’d make snickerdoodles, if I were you. ---
**Author:** ![Interrobang](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/interrobang/32/17463_2.png) [@Interrobang](https://boards.straightdope.com/u/Interrobang)\ **Post date:** [July 10, 2003, 4:19pm UTC](https://boards.straightdope.com/t/got-some-ceylon-cinnamon-now-i-need-some-recipes/187322/7 "2003-07-10T16:19:22Z")
I know what we’re having for breakfast on Sunday . . . ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [July 10, 2003, 5:59pm UTC](https://boards.straightdope.com/t/got-some-ceylon-cinnamon-now-i-need-some-recipes/187322/8 "2003-07-10T17:59:48Z")
> [@](#): > > \*Originally posted by Interrobang!? \* > \*\ ***pugluvr** – that rustic tart sounds supremely tasty. > > **Chefguy** – I am not a cinnamon expert by any means. But the Penzeys catalog says: and So anyway, I assumed from that that the cinnamon currently in our cupboard is Cassia. \*\* Dang, knew I should have had my coffee first! The Vietnamese does have a very high oil content, however, and is great in cookies. So do I get half credit? ---
**Author:** ![kaylasdad99](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kaylasdad99/32/3398_2.png) [@kaylasdad99](https://boards.straightdope.com/u/kaylasdad99)\ **Post date:** [July 10, 2003, 6:42pm UTC](https://boards.straightdope.com/t/got-some-ceylon-cinnamon-now-i-need-some-recipes/187322/9 "2003-07-10T18:42:19Z")
I was going to suggest cinnamon toast, myself, **Interrobang?!** , but as you’ve already taken that one in your OP, how about this? Chicken works really well with cinnamon, under the right conditions. I boil (just water, an onion of whatever non-red color is available, salt pepper and garlic) and debone a chicken, then let the meat cool enough to not burn my fingers. Prepare an enchilada sauce (tomato sauce, sauteed minced onion, chili powder, ground cumin a.k.a. coriander seed, garlic powder to taste – you need about two cups of sauce). Shred the chicken, and mix it with about two cups of shredded cheese (my favorite is cheddar, but I suppose jack or a combination of the two would be okay), a cup of sour cream, 1/4 cup of minced onion, and season to taste with cinnamon, ground cumin, and unsweetened cocoa powder. In a greased casserole, set down a layer of corn tortillas that have been dredged through the enchilada sauce. Cover with the chicken/cheese, then repeat the process until you run out of filling (I use a 12 X 12 X 4 casserole, and I tend to get three layers of filling). The top layer needs to be sauce-drenched tortillas. Pour the rest of the sauce on it, then cover the casserole and set it in a 350[sup]o[/sup] oven for about thirty minutes. Of course, if you’re really good at handling folded-up corn tortillas, you can just make individual enchiladas. I’m not, so I do this casserole instead. ---
**Author:** ![kaylasdad99](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kaylasdad99/32/3398_2.png) [@kaylasdad99](https://boards.straightdope.com/u/kaylasdad99)\ **Post date:** [July 10, 2003, 6:59pm UTC](https://boards.straightdope.com/t/got-some-ceylon-cinnamon-now-i-need-some-recipes/187322/10 "2003-07-10T18:59:30Z")
Oh, and please forgive me for misspelling your name, **Interrobang!?** ---
**Author:** ![Interrobang](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/interrobang/32/17463_2.png) [@Interrobang](https://boards.straightdope.com/u/Interrobang)\ **Post date:** [July 14, 2003, 11:08pm UTC](https://boards.straightdope.com/t/got-some-ceylon-cinnamon-now-i-need-some-recipes/187322/11 "2003-07-14T23:08:49Z")
**Zenster** , thank you for the French toast recipe. It was a big success even though I used quality bakery white bread, rather than cinnamon bread. (Mostly because I could not find bakery cinnamon bread, but also because I wanted to taste our new cinnamon without a conflict of flavors.) _Magnifique._ Next up: cinnamon ice cream. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [July 14, 2003, 11:15pm UTC](https://boards.straightdope.com/t/got-some-ceylon-cinnamon-now-i-need-some-recipes/187322/12 "2003-07-14T23:15:23Z")
For another real treat, get a jar of Pennzey’s Baking Spice (which I think has Ceylon cinnamon in it). Put a half teaspoon in your pancake batter, along with a shot of vanilla and some blueberries. Nothing short of pure heaven.