From Lynda Adams
My dear friend and mentor Nancy Missler loved everything cinnamon. My Grandmom Adams had a famous recipe (in our family) for what she called Cinnamon Fluff. It was a favorite and was made with love for many family events. It was especially enjoyable on our many boat trips to the Chesapeake Bay. There was nothing better than hot coffee and Cinnamon Fluff on a cool morning anchored in a quiet cove on Maryland’s Eastern Shore. Anyway, of course, I tried to make it and after several attempts, I finally got it just right, so I tried it out on Nancy. She loved it and asked for it several times. I would bring it in to share and next thing I knew it had disappeared!! Nancy was the most generous person I knew, except for when it came to Cinnamon Fluff. I miss her every day, even though I still go cross-eyed looking at her code.
Note: The recipe was published in a local recipe book produced by my Aunt Carolyn who is the Linwood NJ Historian.
Recipe for Cinnamon Fluff
Ingredients
2/3 c. Sugar
2 Eggs
1 c. Sour Milk (heat to a boil and add 1/2 tsp. vinegar)
1.5 c. Flour
1/2 c. Shortening
1 tsp. Baking Soda
1 tsp. Baking Powder
1 Tbsp. Cinnamon
Topping
1 Tbsp. Flour
1/2 c. Sugar
1 Tbsp. Butter (cold)
1 Tbsp. Cinnamon
Directions
Mix all the ingredients together and bake at 350 for 30 minutes
Test for doneness with a toothpick
Mix all topping ingredients together and apply