WEEKLY SPECIALS
SUNDAY: 7:00AM - 10:00PM
MONDAY: 7:00AM - 10:00PM
TUESDAY: 7:00AM - 10:00PM
WEDNESDAY: 7:00AM - 12:00 AM THURSDAY: 7:00AM - 12:00AM FRIDAY: 7:00AM - 1.5 HRS
HERBED SCALLION & PEPPER CREAM CHEESE BUNS
These super savory and delicious buns are a cozy and comforting delight.
Ingredients: DOUGH:
2 1/4 teaspoons active dry yeast (or one package)
1 tablespoon honey
1 cup warm water
1 tablespoon oil
2 ½ cups flour (plus a little extra for kneading)
1 ½ teaspoons salt
FILLING:
8 ounces cream cheese, at room temperature
2 tablespoons parmesan cheese
½ teaspoon salt
1-2 scallions, thinly sliced, white and light green parts only 2 cloves garlic, crushed
3 tablespoons roasted red peppers (Gefen)
½ teaspoon dried oregano
½ teaspoon dried parsley
½ teaspoon red pepper flakes
5 tablespoons unsalted butter, melted or oil for brushing
Directions:
1. Dissolve the honey, yeast, and water in a small bowl, letting it proof.
2. Meanwhile, in a large bowl, combine the flour and salt. When the yeast has proofed, add it to the flour, along with the olive oil. Knead and shape into a ball. Add additional flour if it seems too sticky.
3. Cover the dough and let rise in a warm area for 30-45 minutes
4. Meanwhile, in a medium bowl, combine all the filling ingredients. Set aside.
5. Once the dough has risen, preheat your oven to 350°, and grease about 16 muffin tins with cooking spray.
6. Punch down the dough and place it on a lightly floured surface. Divide the dough in half. Using a rolling pin, roll the dough into a rectangle with the long edge facing you.
7. Spread half of the cream cheese filling over the top of the dough. Roll up the dough, starting with the long edge facing you, into a tight cylinder. Use a sharp knife to cut the dough into about 7-8 even rounds. Place the rounds into the greased muffin tins. Repeat with the remaining dough and filling.
8. Let the buns rise for an additional 20-30 minutes, then brush with melted butter or oil.
9. Bake for 40-45 minutes, or until golden brown. Remove from oven and brush with some additional melted butter or oil. Enjoy warm.
CRISPY SESAME STICKS
These delicious gourmet breadsticks are the perfect thing to have on hand Motzei Shabbos or for easy dipping all week long.
Ingredients: DOUGH:
2 1/4 teaspoons active dry yeast (or one package)
1 tablespoon honey
1 cup warm water
1 tablespoon oil
2 1/2 cups flour (plus a little extra for kneading)
1 1/2 teaspoons salt
1 ½ cup black and white sesame seeds
½ teaspoon flaky sea salt or kosher salt
2 tablespoons honey
½ cup warm water
1. Dissolve the honey, yeast, and water in a small bowl, letting it proof.
2. Meanwhile, in a large bowl, combine the flour and salt. When the yeast has proofed, add it to the flour, along with the olive oil. Knead and shape into a ball. Add additional flour if it seems too sticky.
3. Cover the dough and let rise in a warm area for 30-45 minutes
4. Preheat your oven to 375° and line 1-2 baking sheets with parchment paper.
5. Divide the dough into 20 balls. Roll each ball into a long rope. The thinner the stick, the crispier the breadstick. You can choose to do ropes or round bagel-style. Try to make the breadsticks the same size to ensure even baking.
6. In a 9x13 pan, spread the sesame seeds and flaky sea salt. In a separate 9x13 pan, whisk together 2 tablespoons honey and 1/4 cup warm water until fully combined.
7. Dip each breadstick into the honey water mixture, then roll it in the seeds to coat. Place each breadstick on the parchment-lined baking sheet. Repeat the process with the remaining dough.
8. Bake for 17 minutes. Remove from the oven and flip the breadsticks. Bake for an additional 17 minutes, until golden brown.
9. Transfer to a cooling rack to cool completely. Serve with the dip of your choice.
TIP: Store in a container for up to 5 days. The breadsticks will continue to dry out and crisp up if you leave the container open. These freeze great as well.
NOSTALGIC CHOCOLATE RUGELACH
Always a classic, this delicious baked confection will be gone in no time. A perfect treat to enjoy with your morning coffee or to throw into your kids’ lunch bags.
Ingredients:
Dough:
5 cups flour
½ cup sugar
1 ½ tablespoons instant dry yeast
¾ cup warm water
½ cup orange or apple juice
1 teaspoon pure vanilla extract
2 sticks margarine (1 cup), at room temperature
½ teaspoon salt
1 egg plus 2 egg yolks
Filling:
¾ cup cocoa
2 cups sugar
2 tablespoons instant coffee
3 tablespoons confectioner’s sugar
¾ teaspoon cinnamon
1 teaspoon flour
Oil, for brushing dough
Chocolate syrup, optional
Directions:
1. In the bowl of a standing mixer, add in all the dough ingredients. Knead for 8-10 minutes at low speed.
2. Allow the dough to rise for about 45 minutes.
3. Meanwhile, combine all the filling ingredients in a medium bowl. Set aside.
4. Preheat your oven to 350°. Line 3-4 baking sheets with parchment paper.
5. Once risen, divide the dough in three parts. Using a rolling pin, roll each part into a large rectangle (width should be about the size of a cookie sheet).
6. Brush the dough with a thin layer of oil. Evenly sprinkle a ⅓ of the filling. Drizzle some chocolate syrup on top, if preferred.
7. Roll up the dough, starting with the long edge facing you, into a tight cylinder. Gently squeeze the cylinder to seal. Use a sharp knife to cut the dough into ¾ inch even rounds.
8. Place the pinwheels on the prepared baking sheet and repeat with the rest of the dough and filling.
9. Bake the pinwheels for 23 minutes or until golden brown and crisp. Bake for longer if you prefer a crispier exterior. Remove from oven and let cool. Enjoy!
CRUNCH CRUSTED CHICKEN
Crispy chicken is a universally beloved dish, known for its irresistible crunch on the outside and tender, juicy meat on the inside. Whether you’re craving crispy fried chicken or a lighter, oven-baked version, this recipe delivers all the satisfying textures and bold flavors you love. Perfect for any occasion—be it a weeknight dinner, a weekend treat, or a special gathering—crispy chicken is always a crowd-pleaser.
INGREDIENTS:
Chicken steaks, chicken cutlets, or chicken bottoms
1 box Rumplers Snackers (enough to cover 6 pieces)
Garlic Lemon Mayonnaise Dressing:
3/4 cup Balabusta mayonnaise
3 cloves garlic, crushed
2 1/2 tablespoons lemon juice
3/4 teaspoon salt
1/2 teaspoon Millstein’s black pepper
DIRECTIONS:
1. Preheat the oven to 450°F.
2. Marinate the chicken in the garlic lemon mayonnaise dressing for as long as possible.
3. Crush the Rumplers Snackers into a fine powder and coat each piece of chicken.
4. Line a baking sheet with parchment paper and spray it generously with cooking spray. Place the coated chicken on the sheet and spray the tops well.
5. Bake for 15–20 minutes on one side, then flip and bake for another 15 minutes, or until the chicken is crispy to your liking.
FEATURING
