Ready for taste of fall
by Goliad Cooks! by Darlene Montague
Oct 29, 2013 | 156 views | 0 0 comments | 9 9 recommendations | email to a friend | print
OK, it looks like fall is finally on the way. Wasn’t the weather last week great?

I especially loved that day it rained almost all day. It was the kind of weather to curl up in bed with a good book and that is exactly what I did. It seems like this cooler weather just makes people happier. Maybe they are just happy not to be sweating all the time!

The weather change has prompted me to get out a light jacket and to put away my sandals for shoes with toes in them. I also started shopping for fall foods. I’m stocking up on cans of pumpkin and a jar or two of mincemeat in preparation for upcoming holiday recipes. I also bought fresh spices like cinnamon, apple pie spice and pumpkin pie spice for all the new recipes I plan on trying out in the coming weeks, as those spices leftover from last year are pretty weak by now.

Cinnamon is spice that seems especially tasty in the Fall. I have a definite weakness for a good cinnamon roll and a hot cup of coffee on these cool mornings. But if you don’t have time to make a batch, here is the cinnamon roll cake I made for the domino party at church last week. It is a very good snacking cake. You will feel like Paula Deen, though, because of all the butter in it.

And speaking of cinnamon, I made this cinnamon honey butter that is supposed to be like the stuff you get at the Texas Roadhouse. It is very good on pancakes, toast, banana bread, sweet potatoes, etc. Keep it on hand to add to all sorts of things.

And to top it all off, here is a cinnamon coffee that is good to get you started in the morning or to have with a nice piece of pie in the afternoon.

Cinnamon Roll Cake

(You will have cinnamon craters where there is an abundance of filling so don‘t be alarmed. That just gives the glaze a place to puddle.)

For the cake:

½ cup (1 stick) butter, softened; 1 cup granulated sugar; 2 tsp. vanilla; 2 large eggs; 3 cups all-purpose flour; ¼ tsp. salt; 4 tsp. baking powder; 1½ cups milk

For the filling:

1 cup (2 sticks) butter, softened; 1 cup packed brown sugar; 2 tbsp. flour; 1 tbsp. ground cinnamon

For the glaze:

2 cups powdered sugar, sifted; 4 tbsp. half & half; 1/2 tsp. vanilla

To make cake:

• Grease and flour a 9x13 cake pan(or spray with that oil/flour baking spray). Set aside. Preheat oven to 350.

• In a large bowl with a hand or stand mixer, cream together the butter, sugar and vanilla. Add eggs one at a time and beat until light and fluffy.

• In a small bowl, whisk together the flour, baking powder and salt. Add to butter mixture alternately with milk.

• Spread into the prepared pan. Set aside.

To make filling:

• In a mixing bowl, beat softened butter until creamy. Add sugar, flour and cinnamon and beat several minutes until it is light and fluffy.

• Spread the filling over the cake batter the best you can. Using a rubber spatula, make big, deep swirls all though the batter.

• Bake for 40-50 minutes or until a toothpick inserted in the cakes comes out clean. Cool cake 15 minutes before pouring on the glaze.

To make the glaze:

• Sift the powdered sugar. Whisk in half & half and vanilla. (You should be able to pour it from the bowl. Add more half & half if it is too thick.) Pour over warm cake.

Cinnamon Butter


• 1 stick butter, softened to room temperature

• 1/2 cup powdered sugar

• 1/4 cup honey

• 1 teaspoon cinnamon


• Using a hand mixer, whip all ingredients together until smooth and fluffy.

• Put in a container with a lid and keep in a cool place until ready to use.

Cinnamon Coffee


• 8 cups water

• 2 whole cinnamon sticks

• 2 heaping serving teaspoons regular brown sugar or Turbinado raw cane sugar

• 1/3 cup regular or decaf ground coffee

• 1/2 teaspoon ground cinnamon


• Put cinnamon sticks and sugar into the glass carafe.

• Pour water into your drip coffee machine.

• Put ground coffee and ground cinnamon into the brew basket. Brew as usual. Stir the coffee around a bit before serving. The longer the coffee sits, the more “cinnamony” it gets.

Cooks notes: I use the cinnamon sticks I got in Mexico, cane sugar, and Columbian coffee. If you like strong coffee, increase it to ½ cup of grounds. If you can find Bourbon Vanilla sugar (I think I got mine at the new Wal-Mart), that is also very good in this. I drink this coffee with lots and lots of half & half.)
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