Welcome to the Bottom of the Cheesecake!

Get Creative!

Cinnful Crunch is addictively delicious straight out of the bag, however...
  • it makes a wonderful topping for ice cream, yogurt, pudding, cream pies and creamy desserts, by itself or in combination with other toppings,

  • you can add it to oatmeal for a zingy crunch,

  • you bake it into muffins, brownies, cookies, cakes & cupcakes instead of or in addition to nuts, raisins, chocolate chips, etc.,

  • it makes a tasty addition to granola and other cereals,

  • it's perfect in Trail Mix and/or Party Mix,

  • it goes well with cheese and other savory flavors - Include with cheese, fruit, and nuts as a complement platter for wine and beer tastings,

  • Original or Pecan are great substitutes for croutons in almost any kind of salad,

  • it goes well with savory Middle Eastern and Mediterranean dishes,

  • and it's a delicious complement to olives, dates, figs, sweetbreads...


Pumpkin Mousse!

A seasonal treat for any occassion!

2 cups confectioners sugar
1 oz package of cream cheese, softened
1 15 oz. can of solid pack pumpkin
1 teaspoon cinnamon
1/2 teaspoon ginger
Cinnful Crunch Pumpkin Spice

In a mixing bowl combine the cream cheese and sugar. Beat in the remaining ingredients. Layer pieces of Cinnful Crunch Pumpkin Spice in glasses alternately with pumpkin dip. Sprinkle the top with Cinnful Crunch and garnish with cinnamon stick and dollop of whipped cream if desired.

Banana Bread!

Homemade Banana Bread with a Crunchy Twist

1 1/4 cups sugar
1 teaspoon vanilla
1/2 cup butter
2 1/2 cups all purpose flour
2 eggs
1 teaspoon baking soda
1/2 cup buttermilk
1 - 2 cups Cinnful Crunch Original or Pecan

Heat oven to 350°F. Grease bottoms only of 2(8x4inch) loaf pans or 1 (9x5 inch) loaf pan In large bowl, mix sugar and butter. Add eggs, bananas, buttermilk and vanilla; beat with mixer on medium speed until smooth. Stir in flour, baking soda, salt and Cinnful Crunch until moistened. Pour batter into pans. Bake 8 inch loaves 1 hour and 9 inch loaf 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen side of loaves from pans; remove pans to cooling. Cool 1 hour before slicing.

Zucchini Bread!

A Family Favorite

3 eggs
1 1/2 cups white or brown sugar
1 cup vegetable oil
1 1/2 teaspoons vanilla
3 cups flour, unbleached, whole wheat or a combination
1 1/2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
3 cups grated zucchini
1 -2 cups Cinnful Crunch Original or Pecan

Heat oven to 350°F. In a large bowl beat eggs. Beat in sugar and the oil and vanilla. Sift dry ingredients into mixture and stir. Add zucchini and Cinnful Crunch and stir well. Pour into 2 well-greased loaf pans and bake 45-60 minutes.

Mint Crunch Cookies!

A Classic Dessert served a la Crunch

2 1/4 cups all purpose flour
3/4 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon vanilla
1 teaspoon salt
2 eggs
1 cup (2 sticks) butter, softened
1 cup Semi-Sweet Chocolate Morsels
3/4 cup sugar
1 cup Cinnful Crunch Mint Chocolate

Heat oven to 375°F. Beat butter, sugars and vanilla in large mixer bowl until creamy. Add eggs, beating well. Gradually beat in the flour, soda, and salt. Stir in the morsels and Cinnful Crunch Mint Chocolate. Drop by rounded tablespoon onto ungreased or parchment lined sheets. Bake 9 - 11 minutes or until golden brown. As a variation you can add Cinnful Crunch Mint Chocolate to the top of each cookie before baking.