Cinnamon Produce Washes?

Cinnamon Produce Washes?
Lynn Tryba
cinnamon bark and a bottle of oil

Leafy greens such as lettuce and spinach are the top causes of food poisoning in this country.

Which makes research from the University of Maryland even more intriguing.

University researchers recently implanted E. coli and Salmonella on lettuce pieces. They then treated the lettuce with either a solution of chlorine or a solution of cinnamaldehyde (the natural compound that gives cinnamon its flavor and scent).

They found the cinnamon essential oil worked just as well as chlorine in controlling the bacteria.

They believe their work demonstrates the potential of someday using the cinnamaldehyde compound in a lettuce wash product.

Essential oils should not be taken internally.

Sources

"Antimicrobial activity of plant essential oils against Escherichia coli . . . and salmonella on lettuce" by N. Yossa et al., Foodborne Pathog Dis

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Tags
produce
essential oils
cinnamon
farming / agriculture

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Cardamom Cinnamon Carrot Cake

Cardamom Cinnamon Carrot Cake
Number of Servings
Serves 12
Ingredients
  • 1 pound carrots (I used 7 medium sized carrots)
  • 1 cup pure cane sugar -- divided
  • [q:2 1/2] cup all-purpose flour (unbleached)
  • [q:1 1/2] tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ground cardamom seeds
  • 2 fresh ground cloves
  • [q:1/2] tsp salt
  • 4 eggs
  • [q:1 1/4] cup canola oil
  • [q:3/4] cup brown sugar -- make your own, it's worth it for this cake!
    • [q:3/4] cup pure cane sugar
    • 2 Tbsp molasses
Directions
  1. Grate carrots and toss with [q:1/2] cup of sugar. Let carrots rest in strainer for 20 minutes.
  2. Using mortar and pestle, crush cardamom seeds and discard pods, grind cardamom seeds and whole cloves into a powder.
  3. Sift flour, baking soda, cinnamon, salt. Add freshly ground cardamom seeds and cloves.
  4. Mix brown sugar, remaining sugar, eggs and oil
  5. Add flour mixture into egg mixture.
  6. Stir in grated carrots.
  7. Pour into 8x11-inch pan.
  8. Bake at 350F for 45-55 minutes or until cake tests done.
Nutrition Info
455 Calories, 5 g Protein, 53 mg Cholesterol, 56 g Carbohydrates, 34 g Total sugars (32 g Added sugars), 2 g Fiber, 24 g Total fat (2 g sat), 303 mg Sodium, [nut:3] Vitamin A, Vitamin E, [nut:2] Vitamin B1 (thiamine), Folate, [nut:1] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin K, Iron, Phosphorus

Caramel Rice Pudding

Caramel Rice Pudding
Have a serving of comfort
Number of Servings
Serves 10
Ingredients
  • 3 cups cooked white rice
  • [q:1/2] cup raisins
  • 1 tsp vanilla
  • 14 ounces sweetened condensed milk
  • 12 ounces evaporated milk
  • 1 Tbsp sugar
  • 1 tsp ground cinnamon
Directions
  1. Grease the inside of a 2 to [q:3 1/2] quart slow cooker.
  2. Mix all ingredients except sugar and cinnamon in cooker.
  3. Cover and cook on low heat setting 3 to 4 hours or until liquid is absorbed. Stir pudding.
  4. Sprinkle pudding with sugar and cinnamon and serve warm.
Nutrition Info
412 Calories, 10 g Protein, 23 mg Cholesterol, 79 g Carbohydrates, 31 g Total sugars (1 g Added sugars), 0 g Fiber, 6 g Total fat (4 g sat), 89 mg Sodium, [nutrition:3] Phosphorus, [nutrition:2] Vitamin B2 (riboflavin), [nutrition:1] Vitamin B6, Vitamin B12, Magnesium, Zinc

Baked Apples

Baked Apples
Prep Time
10 minutes
Number of Servings
6
Ingredients
  • 6 large Delicious apples, cored
  • [q:1/2] cup raisins
  • [q:1/2] tsp ground cinnamon
  • 1 cup pure maple syrup
  • [q:1/2] tsp vanilla extract
  • [q:1/2] tsp ground cinnamon
  • [q:1/2] tsp ground nutmeg
  • 6 Tbsp light margarine
Directions
  1. Preheat oven to 350°.
  2. Place apples in a baking dish.
  3. Mix raisins with cinnamon. Stuff mixture into apples.
  4. Combine maple syrup, vanilla, cinnamon, and nutmeg.
  5. Dot top of each apple with 1 tablespoon margarine and pour maple syrup mixture over top.
  6. Bake, uncovered, for about 45 minutes or until apples are tender, basting every 15 minutes.
Nutrition Info
474 Calories, 5 g Protein, 104 g Carbohydrates, 7 g Fiber, 8 g Total Fat (4 g sat, 2 g mono, 1 g poly), 17 mg Sodium

Hot Buttered Rum

Hot Buttered Rum
Ingredients
  • 1 lb butter
  • 1 lb powdered sugar
  • 1 lb brown sugar
  • 1 quart Vanilla Bean ice cream
  • 1 tsp cinnamon
  • [q:1/2] tsp nutmeg
  • 1 tsp Chinese 5 spice (this is the secret and it seals the deal)
  • Spiced Rum or Dark Rum
Directions

The Flavoring:

  1. Melt butter and stir in the powdered sugar and brown sugar. Simmer until all are melted and mixed well.
  2. Add ice cream and mix well.
  3. Add Cinnamon, Nutmeg and Chinese 5 Spice.
  4. Remove from heat.

The Beverage:

  1. Boil water.
  2. Add desired amount of Rum to your mug and fill with boiling water.
  3. Add a large Tbsp of the pre-made mix and stir- taste and add more, if desired.
Nutrition Info
Left over flavor mixture can be stored in the freezer. This can be made as a non-alcoholic beverage by simply using more water instead of Rum.

Apple Cake

Apple Cake
Prep Time
30 minutes, plus 50 minutes bake time
Number of Servings
Serves 12
Ingredients
  • 4 cups apples - peeled, cored and diced
  • 2 eggs, beaten
  • [q:1/2] cup canola oil*
  • [q:1 1/2] cups sugar
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • [q:1/2] teaspoon salt
Directions
  1. Preheat oven to 350 degrees F. Grease and flour one 9 by 13 cake pan or tube pan.
  2. Beat oil and eggs together until frothy on top. Add sugar and vanilla. Beat well.
  3. Sift flour salt, baking soda and cinnamon into a bowl.
  4. Slowly add flour mixture to egg mixture. Continue mixing gently until combined.
  5. Fold in diced apples.
  6. Spread batter into the prepared pan.
  7. Bake for 45 to 55 minutes or until cake tests done.
  8. Cool cake on wire rack. Serve with a dusting of confectioners' sugar.
Nutrition Info
289 Calories, 10.2g Total Fat, 30.8mg Cholesterol, 109.1mg Sodium, 47.3g Total Carbohydrate (Dietary Fiber: 1.7g Sugars: 29.2g) 3.3g Protein

Hot Cross Buns

Hot Cross Buns
Number of Servings
28 to 36 buns
Ingredients
  • 4 Tbsp sugar
  • 1 tsp salt
  • [q:3/4] tsp cinnamon
  • 3 Tbsp butter, melted
  • 1 cup scalded milk
  • 1 beaten egg
  • 1 Tbsp yeast dissolved in [q:1/4] cup water
  • 4 to [q:4 1/4] cups flour
  • [q:1/2] cup raisins or currants (optional)
Directions
  1. Mix the sugar, salt and cinnamon in a bowl.
  2. Add the butter and the milk and let the mixture cool.
  3. Stir in the beaten egg and the yeast/water mixture.
  4. Add flour until the dough can be easily handled.
  5. Turn the dough on to a lightly floured surface.
  6. Cover it with a mixing bowl and let it rest for ten minutes.
  7. Knead the dough until it is smooth, then place it in a greased bowl.
  8. Cover it and let it rise for [q:1 1/2] hours.
  9. Punch down the dough.
  10. Let it rise for fifteen minutes.
  11. Form the dough into [q:1 3/4]-inch balls.
  12. Place them in a greased pan.
  13. Cover the balls and let them rise for forty minutes.
  14. Bake them at 375 degrees for 12 to 15 minutes until they are light golden brown.
  15. Decorate the buns with an icing cross made with a powdered sugar glaze.
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