Monday, September 28, 2009

Cinnamon sugar shaker (say that 5 times fast!)

It's Kitchen Tip Tuesday time and I haven't participated in quite a while but I have a good one for you this week!

Here it is:
It's my cinnamon sugar shaker (a repurposed sea salt shaker). I keep it premixed so that it's readily available whenever I'm making cinnamon rolls, french toast, cinnamon toast, oatmeal, etc. Then there's no extra work involved in sprinkling it right on.

I use Rapadura/Sucanat/evaporated cane juice (whatever you want to call it, it's all the same stuff) and ground cinnamon. Our personal taste is approximately 3/4 sugar and 1/4 cinnamon. I like a LOT of cinnamon! Sometimes I mix it stronger than that. Just use a funnel and pour in your cinnamon and sugar, leaving about 1/2 inch at top. Replace shaker top and cap and then shake and roll it around until you have it mixed evenly.

Now it's ready for whenever you need a cinnamon sugar mixture!

3 comments:

SnoWhite said...

We had one of these growing up -- it's perfect for baking, but also for morning toast :)

Lenetta @ Nettacow said...

My mom used container she got as a freebie from a salad dressing mix, and that's what I use. I'm thinking tomorrow is a good day to introduce the 2 year old to the beauty that is cinnamon toast!!

bumkins said...

Cinnamon Sugar Shakers are great, just have to hide them from the kids!