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Cinnamon Plus Spice Blend

Discussion in 'Products and Tips' started by muffetts, Aug 20, 2008.

  1. muffetts

    muffetts Regular Member Gold Member

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    We Canadians don't have this item (although it sounds yummy) - do you know of an alternative we can use since the Holiday Festive Desserts cookbook is FILLED with it?
     
    Aug 20, 2008
    #1
  2. rennea

    rennea Legacy Member Gold Member

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    It's pretty much cinnamon and nutmeg mixed together.
     
    Aug 20, 2008
    #2
  3. coriatc

    coriatc Regular Member Gold Member

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    Here is what is on the label...

    Korintje cinnamon
    Nutmeg
    Allspice
    Ground Orange Peel
    Cloves
    Ginger


    Maybe you can come up with a recipe of your own! :)
     
    Aug 20, 2008
    #3
  4. kam

    kam Legacy Member Staff Member

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    Is it close to Pumkin Pie Spice?
     
    Aug 20, 2008
    #4
  5. ChefBeckyD

    ChefBeckyD Legacy Member Gold Member

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    It is close - the orange peel is what gives it a slightly different flavor....but you could always grate a little orange rind into your recipe!

    To substitute, for each teaspoon of CPSB - I would do:

    heaping 1/2 tsp. cinnamon
    1/4 teas. nutmeg
    1/8 teas. of the other spices, and some grated orange rind.
     
    Aug 20, 2008
    #5
  6. kcjodih

    kcjodih Legacy Member Gold Member

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    Why the heck would they include this cookbook in our product line here if they're not going to include the spice that is throughout the cookbook?!?!?!

    Sometimes I swear they just don't think! :mad:
     
    Aug 20, 2008
    #6
  7. muffetts

    muffetts Regular Member Gold Member

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    Thanks for the tips, guys - as for the inclusion of the blend in the cookbook - only us Crazy Canucks don't get the blend - must be a food board thing or something - we have the rest of the panty collection.
     
    Aug 20, 2008
    #7
  8. BethCooks4U

    BethCooks4U Legacy Member Gold Member

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    I use the cinnamon plus in place of all recipes that call for pumpkin pie spice and it doesn't change the flavor - enhances it if anything. So I would use that as the sub. Good tip about adding the orange zest. I hadn't realized that difference.
     
    Aug 21, 2008
    #8
  9. TinaOuellette

    TinaOuellette Regular Member

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    You could probably ask test kitchen for an alternative.
     
    Aug 21, 2008
    #9
  10. kcjodih

    kcjodih Legacy Member Gold Member

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    I realize that, that's why I think the cookbook shouldn't have been available here until/unless the spice was as well. I mean "here's a new cookbook with wonderful recipes but I'm sorry you can't make them since we don't sell that and I have NO idea how to suggest you make that spice yourself" - ridiculous!
     
    Aug 21, 2008
    #10
  11. muffetts

    muffetts Regular Member Gold Member

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    I meant PANTRY collection (not panty!) oops!
     
    Aug 22, 2008
    #11
  12. muffetts

    muffetts Regular Member Gold Member

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    I've created a little label that consultants can either put onto the cookbooks themselves (if they receive shipment) or put in the catalogue on the Library page. You can always email it to the customer, or put it on a post card....

    Hope this is helpful to us Canadians.:chef:
     

    Attached Files:

    Aug 22, 2008
    #12
  13. RossDeb2

    RossDeb2 Advanced Member Gold Member

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    Thanks so much!
     
    Aug 23, 2008
    #13
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