The last few weeks have been frantic. Busy. Stressful. I’m glad this week is almost over, so I can start posting more.
When time gets tight and I’m hungry for something a little sweet, ReeRee and I make “Cinnamon Crispies”. We even had time to make a batch last week- yes, they are that easy and quick!
I have altered the original recipes so it is healthier*.
The recipe starts with “Pat-in-the-Pan” pie crust. No rolling pins needed and less saturated fat than my grandma’s (delicious, flaky, crusty) lard pie crust. Minimal dishes to wash with maximum spicy aroma in the kitchen!
Start with 1.75 cups flour (1 and 3/4 cups) and mix in 1/2 teaspoon salt in a bowl. Set aside.
A couple spoonfuls of white sugar is enough for this recipe.
Bake in a pre-heated oven at 440 degrees (my oven cooks a little hot, so I adjust down 10 degrees…) for 8-10 minutes until the sides and bottom are golden brown.
A favorite in our household and easy for small children to make!
My other favorite sugar-free recipes is taking the “Pat-in-the-Pan” pie crust, pat into a pie pan, prick with a fork, and bake at 450 degrees for 8-10 minutes or until golden brown. Make a box of sugar-free cook&serve chocolate pudding. Pour into cooled crust and enjoy a piece of chocolate heaven guilt free!
*Healthier- not healthy. The trans-fat Crisco was substituted for heart healthy canola oil. Go easy on the sugar and heavy on the cinnamon for fewer carbs.
Recipe for Cinnamon Crispies:
1 and 3/4 cups of flour
1/2 tsp salt
1/2 cup oil
1/4 cup milk
Pat onto a cookie sheet (same thickness as a pie crust). Sprinkle with cinnamon. Sprinkle 1-2 spoonfuls of white sugar. Cut into small strips. Bake at 450 degree for 8-10 minutes until golden brown. Cool and enjoy!