Coffee Suckers With Cinnamon Sticks Recipes

Steps:

• Preheat the oven to 450 degrees F.
• Turn out the pizza dough onto a cutting board. Flatten the dough and press out the bubbles. Pull the dough into a rectangle roughly the size of a sheet of notebook paper. Dump out the wing sauce into the center of dough, and use a spoon or cake server to evenly spread the sauce all over the dough.
• Cut the sauced dough in half the short way, then cut each half further into 3 even strips. Grab the ends of one strip and fold the sauce side over onto itself, twirling the dough strip into a tube so the hot sauce is inside and the white dough is on the outside.
• Transfer the dough twirls to a cookie sheet, making sure they do not overlap. Bake on the center rack of the oven until browned but still soft inside, 8 to 10 minutes.
• Cut in half, pile onto a serving tray, and serve with your favorite blue cheese or ranch dressing for dipping.

Steps:

• For the matzo ball batter: Whisk together the eggs, oil and seltzer in a medium bowl. Add the matzo meal, Parmesan, baking powder, garlic powder, oregano, parsley, 1/2 teaspoon salt and 1/8 teaspoon pepper and mix just until combined; do not overmix. The batter will be wet and sticky. Cover and refrigerate for 30 minutes or up to 4 hours so the matzo meal can absorb the liquid.
• For the matzo coating: When the batter is almost ready, mix together the matzo meal, Parmesan, garlic powder, oregano, parsley and 1/2 teaspoon salt in a shallow bowl or on a plate.
• For the assembly: Place the potato starch in a shallow bowl or on a plate. Put some water in a small bowl. Coat 1 cheese stick in the potato starch. Wet your fingers with some water to prevent the matzo ball batter from sticking to your skin, then coat the cheese stick with 1/8 to 1/4 inch of the batter. Make sure the cheese is completely covered so it doesn't leak out during frying. The batter should stick to the cheese easily and form a smooth matzo ball log. If it's not sticking well, stir in a little more seltzer. If it's too sticky, add a little more matzo meal.
• Roll the stick in the matzo coating while shaping it into a cylinder, then set on a plate. Repeat with the other cheese sticks. You should have enough batter for 6 or 7 cheese sticks. Refrigerate the coated sticks.
• Meanwhile, heat 2 inches of oil in a heavy-bottomed medium pot to 350 degrees F. Fry 2 or 3 coated sticks at a time, leaving the rest in the refrigerator, until golden brown, about 5 minutes. (Don't overcrowd the pot or the oil temperature will lower too much.) You can test one to make sure the fry time is perfect; Stick a toothpick into one end of the stick. If there is no resistance from the cheese, then it is melted. And if you cut the stick, the cheese should be stringy, but not completely melted. Sprinkle with a little salt, then repeat with the remaining coated sticks. Serve hot with the Marinara Sauce.
• Heat the olive oil over medium heat in a medium saucepan. Add the onions and cook, stirring occasionally, until translucent, 4 to 5 minutes. Making sure they do not burn. Add the garlic, reduce the heat to low and cook until fragrant, about 1 minute more.
• Add the tomato paste and cook, stirring often, until it darkens slightly, 1 to 2 minutes. Add the diced tomatoes, basil, oregano, pepper flakes, 1/2 teaspoon salt and 1/4 cup water and mix to combine. Bring to a simmer, cover, then reduce the heat to medium low and cook, stirring occasionally, until the tomatoes are soft, 30 to 40 minutes.
• Serve the sauce as is or, for a smoother texture, blend with an immersion blender. The sauce will keep, covered in the refrigerator, for up to 5 days.

Steps:

• Combine the water and sugar in a nonreactive medium-size saucepan and place over high heat. Bring to a boil and add the cassis. Stir gently to combine and remove from the heat. Pour the mixture into a 5 x 9-inch loaf pan or a rectangular shallow dish about the same size; it should make a layer about V2 inch thick. Place in the freezer until solid, about 2 hours. (At this stage, the mixture can be stored in the freezer, well wrapped in plastic wrap, for up to three weeks.)
• To unmold, dip the pan in hot water for about 5 seconds. Run a sharp paring knife around the edges to loosen the sides of the frozen mixture from the pan. Center a small cutting board over the pan and flip over the board and pan at the same time so the pan is on top. Lift the pan. If the pan does not come off, you will need to dip it in water again. Use a serrated knife to cut the frozen mixture into l/2-inch-wide strips about 3 inches long (or to fit in the glass you are using). Place one cassis stick in each glass and add Champagne. As the cassis sticks melt, they add a delightful fruity flavor to the Champagne.

Steps:

• Beat 1/2 cup softened cream cheese with 1 tablespoon cinnamon sugar until smooth. Spread onto strips of refrigerated breadstick dough. Twist and stretch into 12-inch sticks and bake as the dough label directs. Brush with melted butter.

Steps:

• Looks like: French Fries
• Heat 2 inches of vegetable oil to 365 degrees F in a deep skillet. Mix 1/2 cup sugar and 1 to 2 tablespoons cinnamon on a plate. Cut stale white bread into sticks and fry until golden, about 1 minute. Drain on paper towels, then roll in the cinnamon-sugar while still hot. Serve with strawberry jelly as ketchup.