Cooking (or flavoring food)

Use Divine Ceylon Cinnamon either in powder or pieces (quills) foam.

Choose from ranges of Divine products in order to match your preference.(Organic/Non Organic /Fair trade/ various quality levels etc)

You may also grind Divine Ceylon Cinnamon pieces (or quills) if you are looking for making powder by yourself

Use it for your flavoring as instructed in your recipes. (You may read more on this under Cinnamon Receipts section)

Drinking

Use Divine Ceylon Cinnamon tea bags or cinnamon bags

Choose from ranges of Divine products in order to match your preference. (Organic/Non Organic /Fair trade/Various quality levels etc)

You may also grind Divine Ceylon Cinnamon pieces (or quills) if you are looking for making powder by yourself

Use it for your drink flavoring as instructed in your drinking recipes. (You may read more on this under Cinnamon Receipts section) You can drink it hot or cold in line with your preference

Steps in preparing a drink

Ceylon Cinnamon has been a spice that has been an ingredient of several food recipes. Following are some of the food recipes that use Ceylon cinnamon. We encourage you to source cinnamon from Divine products in order to experience the richness of true Ceylon Cinnamon.

Cinnamon Dessert recipes

Directions

1. Divide the basic sugar cookie dough in half (do not substitute slice-and-bake dough). On a floured surface, roll each piece into an 8-by-12-inch rectangle.
2. Sprinkle with a mixture of ¼ cup sugar and 1 teaspoon cinnamon.
3. Starting from a long side, roll each rectangle into a log. Refrigerate until firm. Slice ¼ inch thick.
4. Bake at 350° F on parchment-lined baking sheets until just beginning to brown, 15 to 18 minutes.
5. Cool slightly on baking sheets, then transfer to wire racks to cool completely.

Read More – Basic Sugar cookie dough
http://www.realsimple.com/food-recipes/browse-all-recipes/basic-sugar-cookie-dough-recipe

Ingredients

1. 3 cups all-purpose flour, spooned and leveled
2. 1teaspoon baking soda
3. 2teaspoons cream of tartar
4. ½teaspoon kosher salt
5. 1cup (2 sticks) unsalted butter, at room temperature
6. ½cup light brown sugar
7. 1¼cups granulated sugar
8. 2 large eggs
9. 2teaspoons pure vanilla extract
10. 2teaspoons ground cinnamon 

Directions

1. Heat oven to 375° F. In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt.
2. With an electric mixer, beat the butter, brown sugar, and 1 cup of the granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the eggs and vanilla. Reduce speed to low and gradually add the flour mixture, mixing just until incorporated.
3. In a shallow bowl, combine the cinnamon and the remaining ¼ cup of granulated sugar. Form the dough into balls (each equal to 1 level tablespoon). Roll the balls in the cinnamon sugar mixture and place on parchment-lined baking sheets, spacing them 2 inches apart.
4. Bake until the edges are golden, 12 to 14 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely

Read More - http://www.realsimple.com/food-recipes/browse-all-recipes/snickerdoodles

Ingredients

1. 1 frozen waffle
2. 1 tablespoon unsalted butter
3. 2 tablespoons sugar
4. 1/8 teaspoon ground cinnamon 

Directions

1. Cut the frozen waffle into sticks (½ inch thick).  Melt the butter with the sugar and cinnamon in a medium skillet over medium heat.
2. Add the waffle sticks and cook, turning often, until caramelized and crisp, 2 to 3 minutes.

Read More - http://www.realsimple.com/food-recipes/browse-all-recipes/cinnamon-sugar-waffle-fingers

Ingredients

1. 1 pound fresh pizza dough, store bought
2. 1/2 cup sugar
3. 2 teaspoons cinnamon
4. 1/4 cup unsalted butter, melted 

Directions

1. Preheat oven to 375°F. Roll, press, and stretch the dough into an 8-by-10-inch rectangle. Starting along the short edge and using a sharp knife, slice the dough into eight 3/4-inch-wide lengths.
2. Whisk together the sugar and cinnamon in a shallow dish. Brush all sides with melted butter and roll in cinnamon sugar. Twist the ends in opposite directions, and then transfer to a greased or parchment-lined baking sheet.
3. Let rest 10 minutes. Bake 18 to 20 minutes.

Read More - http://www.realsimple.com/food-recipes/browse-all-recipes/cinnamon-twists-0#close

Ingredients

1. 2 tablespoons unsalted butter, plus more for the pan
2. 110-ounce package marshmallows
3. 6 cups cornflakes
4. 1/4 teaspoon ground cinnamon 

Directions

1. Butter an 8-inch square baking pan and line with parchment, leaving an overhang on two sides.
2. In a large saucepan, cook the butter and marshmallows over medium heat, stirring, until melted. Mix in the cornflakes and cinnamon.
3. Press the cornflakes mixture evenly into the prepared pan. Let cool completely, then lift out and cut into squares.

Read More - http://www.realsimple.com/food-recipes/browse-all-recipes/crispy-cinnamon-cornflake-squares

Dough

1. 1/3 cup + 1 Tbsp oat flour, packed (certified gluten free, if needed)
2. 1/2 tsp baking powder
3. scant 1/8 tsp salt
4. 1 Tbsp coconut oil, melted
5. 2 Tbsp + 2 tsp ripe banana, mashed

Filling

1. 2 dates, pitted (should be soft, not super dry)
2. 1/2 tsp cinnamon

Icing

1. Chobani vanilla greek yogurt (use coconut milk yogurt if vegan)

Instructions

1. In a small bowl, combine oat flour, baking powder and salt. Add in coconut oil and mashed bananas. Stir until dough is formed. Roll dough into a ball. Set aside
2. For the filling, cut pitted dates into pieces and use the back of a fork to mash them into a paste. Add in cinnamon and continue to mash together until cinnamon is incorporated into the mashed date paste.
3. Sprinkle a flat surface with oat flour and roll out the ball of dough into a LONG rectangle. Make the sides of the rectangle straight by using a knife to slice off the uneven edges. Press the dough you cut off back into the rolled out dough and continue to roll the dough into an even longer rectangle.
4. Spread the cinnamon-date paste over the rolled out dough. Fold the dough in half LENGTHWISE. Now, roll up the folded over dough into a pinwheel so that it makes a cinnamon roll shape. Place rolled up cinnamon roll into a large, greased, microwave-safe mug or ramekin. If desired, gently press the cinnamon roll down so it takes the shape of your dish. Microwave for 1 1/2 to 2 minutes. Remove from microwave and top with greek yogurt icing. Serve hot.

Read More - http://immaeatthat.com/2013/07/29/easy-cinnamon-roll-recipe/

Dough

1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (100° to 110°)
1/2 cup fat-free milk
1/3 cup granulated sugar
1/4 cup butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
1 large egg, lightly beaten
3 3/4 cups all-purpose flour, divided Cooking spray

Filling

2/3 cup packed brown sugar 1/2 cup golden raisins
1/2 cup chopped dried apricots
1/2 cup chopped pecans
1 tablespoon ground cinnamon
2 tablespoons butter, melted 

Ingredients

1 cup powdered sugar
2 tablespoons fat-free milk 

Directions

Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Stir in 1/2 cup milk and next 5 ingredients (1/2 cup milk through egg). Lightly spoon flour into dry measuring cups; level with a knife. Add 3 1/2 cups flour to yeast mixture; stir until blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.

To prepare filling, combine brown sugar, raisins, dried apricots, chopped pecans, and cinnamon.

Roll the dough into an 18 x 10-inch rectangle on a floured surface. Brush 2 tablespoons melted butter over dough; sprinkle with 1 1/2 cups filling, leaving a 1/2-inch border. Beginning with a long side, roll up jelly-roll fashion, and pinch seam to seal (do not seal ends of roll).

Place a long piece of dental floss under dough 3/4 inch from end of roll. Cross ends of floss over top of roll; slowly pull ends to cut through dough. Repeat procedure to make 24 rolls. Coat 2 (9-inch) square foil baking pans with cooking spray. Sprinkle 1/2 cup filling into bottom of each pan. Place 12 rolls, cut sides up, in each pan. Cover and let rise 1 1/2 hours or until doubled in size.

Preheat oven to 350°.

Uncover rolls. Bake at 350° for 20 minutes or until browned. Invert onto a serving platter.

To prepare glaze, combine powdered sugar and 2 tablespoons milk, stirring until smooth. Drizzle over warm rolls.

To Freeze Unbaked Rolls: Prepare recipe through cutting the dough into 24 rolls, placing in pans, and letting rise until doubled in size. Cover with plastic wrap. Wrap tightly with heavy-duty foil. Store in freezer up to 2 months.

To Prepare Frozen Unbaked Rolls: Remove rolls from freezer, and let stand at room temperature 30 minutes. Uncover and bake at 350° for 20 minutes or until browned.

Read More - http://www.myrecipes.com/recipe/freezer-cinnamon-fruit-rolls

Read More - http://sweets.seriouseats.com/2013/09/cinnamon-breakfast-sweets.html

Ingredients

1. 2 1-pound packages refrigerated pizza dough
2. 1 tablespoon cinnamon
3. 1 cup sugar
4. 8 tablespoons (1 stick) butter, melted, plus more for the pan 

Directions

1. Heat oven to 375° F.
2. Tear off small bits of the dough and roll them into 1- to 1 1/2-inch balls. Place the balls on a plate.
3. Combine the cinnamon and sugar in a bowl. Dip each ball in the butter, then in the cinnamon sugar. Transfer the balls to a buttered Bunt pan.
4. Drizzle any remaining butter over the top and sprinkle with any remaining cinnamon sugar. Bake until golden brown, about 40 minutes. Remove from oven and let cool for 5 minutes. Place a plate on top of the pan and carefully flip it over. Tap the bottom to release the bread.
5. Transfer to a plate and let people pull the bread apart with their fingers.

Read More - http://www.realsimple.com/food-recipes/browse-all-recipes/easy-cinnamon-bread

1. Lemon and cinnamon tea

Ingredients

1. 1. 4 dl water
2. 2. 4 cloves
3. 3. 2 cinnamon sticks
4. 4. 2 bags of tea (Earl Grey is fine)
5. 5. 3-4 tbsp lemon juice
6. 6. 1-2 tbsp brown sugar
7. 7. Slices of lemon for decoration if you like

Directions

1. 1. Start by adding water, cloves and cinnamon to a pot and bring to the boil. Pull it off the heat, and add the teabags. Leave to infuse for five minutes.
2. 2. Remove the bags, and add lemon and sugar. Start by just a little, and add more as you taste. Put the pot back on the stove, but on low heat. It 's important that it doesn't boil, just steep.
3. 3. Once it's hot enough, pour it into a cup. You can strain it if you want to, so you don't get the cloves and lemon pits in the cup, but if you're not too bothered you can just pour it straight in.

2. Sudanese Cinnamon Tea

Ingredients

1. 3 cinnamon sticks
2. 3 cups water
3. 1 Tbsp black tea (I used Ceylon)
4. sugar cubes, as desired

Method

For the strongest flavor, consider adding the cinnamon sticks to the water as it heats up. Otherwise add it to a teapot with the black tea. Pour hot water over top, steep a few minutes, then pour into serving cups.

3. Thaicia's Ginger Tea Cold Remedy

• Prep time: 10 mins
• Cook time: 20 mins
• Total time: 30 mins
• Serves: 2 servings

A cold remedy taught by traditional healers to my friend Thaicia. It's filled with great ingredients with healing properties for those who don't want to use Western medicines to relieve a cold.

Ingredients

1. 2 inches of ginger, sliced thinly (transverse/diagonal slices)
2. 1 tsp ground cinnamon or 3 cinnamon sticks
3. 3-6 garlic cloves, sliced thinly transverse/diagonal slices
4. 2 cups water
5. 2 lemons, juiced (juice of 1 lemon per serving)
6. 2 heaping tbsp of raw honey (1 tbsp per serving)
7. Optional: 1 scant tsp propolis (if you use propolis, make sure you wash your utensils and cups immediately because it can stain)

Instructions

1. In a kettle or a covered pot, boil ginger, cinnamon (or cinnamon sticks), and sliced garlic for about 15 minutes.
2. In the cups, stir together the lemon juice and raw honey until the honey has dissolved.
3. Pour 1 cup of the boiled ginger and garlic (don't eat the ginger/garlic stuff unless you really want to get better) into the two cups full of lemon and honey.
4. If you are using propolis add a scant ½ tsp to each cup and stir quickly. Drink immediately and wash the cup as soon as possible because the propolis will stain the cup.
5. Drink both servings if you're really sick. Rest well, keep hydrated and stay warm, and you'll get better in no time.

Read More - http://bembu.com/cinnamon-tea-recipes