Domino's Cinnastix

Ingredients:
1 package pizza dough (or your favorite recipe)
1/4 cup melted butter
1/2 cup sugar
2 teaspoons cinnamon

Icing:
1 pound powdered sugar
1 tablespoon milk
1 tablespoon melted butter
1/2 teaspoon vanilla

Procedures:
Preheat oven to 350 degrees F. Roll out pizza dough to a rectangle, roughly 10 by 12 inches, cut in half across the longest side, and then cut the other sides into 8th's. You should have 16 individual
pieces now. Place pieces onto a lightly greased baking sheet, and bake for approximately 15 minutes.

While the sticks are baking, make the icing by combining the powdered sugar, vanilla, milk, and 1 tablespoon of butter. You may need to add additional milk to thin down the icing. Set icing aside.

Combine the 1/2 cup sugar and 2 teaspoons cinnamon in a bowl, mix well. Melt the 1/4 cup butter and when the pizza dough is done brush with butter. Sprinkle over the cinnamon and sugar mixture over the freshly buttered sticks.

Source: The Secret Recipe Forum

Smitty's Steak Chili and Skillet Corn Bread

Steak Chili:

2/3 cup corn oil
2 onions, chopped
2 tablespoons minced garlic
2 shallots, minced
2 jalapeños, minced
2 tablespoons ancho chile powder
2 tablespoons New Mexico chile powder
1/4 cup dried oregano
3 tablespoons cumin
4 teaspoons salt
1/4 cup tomato paste
2 chipotle chiles (canned in adobo sauce), minced (about 1 tablespoon)
3 (14.5 ounce) cans diced tomatoes
3 cups beef broth
4 pounds flap meat, cut into large dice (can substitute skirt or flank steak)

In a large, heavy-bottomed pot, heat the oil over medium heat until hot. Stir in the onions, garlic, shallots and jalapeños and sauté until softened, 3 to 5 minutes. Stir in the ancho and New Mexico chile powders, the oregano, cumin and salt, along with the tomato paste, chipotle chiles and tomatoes. Add the beef broth and bring to a boil, stirring occasionally.

Stir in the beef, reduce the heat to a gentle simmer and cook, partially covered, until the meat is tender and the liquid is reduced and thickened, about 2 hours. Stir occasionally, checking to make sure the heat is gentle and the chili does not burn. Taste and adjust the seasoning as desired. This makes about 10 cups (2 1/2 quarts) of chili. While the chili is cooking, make the corn bread.

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Iron Skillet Corn Bread:

2 1/2 cups (10.6 ounces) flour, plus 2/3 cup flour, divided
1 tablespoon baking powder
1/4 cup creamed corn
1/2 cup plus 1 tablespoon ricotta cheese
4 eggs
1/3 cup vegetable oil
1/2 cup plus 1 tablespoon cornmeal, plus 2/3 cup cornmeal, divided
1/2 cup plus 1 tablespoon sugar, plus 2/3 cup sugar, divided
1 teaspoon salt
1/2 cup fresh corn kernels
1/2 cup (1 stick) plus 3 tablespoons butter, melted

Heat the oven to 375 degrees F.

In a medium bowl, whisk together 2 1/2 cups flour and the baking powder.

In a large bowl, stir together the creamed corn, ricotta cheese, eggs, vegetable oil, one-half cup plus 1 tablespoon cornmeal, one-half cup plus 1 tablespoon sugar, the salt and corn kernels. Stir in the flour mixture a little at a time until incorporated.

Spoon the mixture into a 10 1/2-inch seasoned cast iron skillet or similar-sized greased baking pan.

In a medium bowl, whisk together the remaining two-thirds cup each flour, cornmeal and sugar. Stir in the melted butter until combined to form a crumbly mixture. Drizzle the crumble topping over the corn bread base.

Bake the corn bread until puffed and lightly browned on top and a cake tester or knife inserted in the center comes out clean, 30 to 45 minutes.

Serves: 12 person

Raisin and Walnut Quick Bread

Ingredients:
3/4 cup milk or buttermilk
2 cups plain, white flour or whole wheat flour
1/2 cup raisins
1 egg
1/2 cup brown sugar
1/4 cup walnuts
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 tablespoon oil

Procedures:
In a large bowl, add the ingredients in the following order:

1. Add 3/4 cup milk or buttermilk. Ensure that the milk is at room temperature.
2. Then add 2 cups of flour. For a healthier version use whole wheat flour instead of plain white flour.
3. Add 1/2 cup of raisins or sultanas.
4. Add 1 egg. Ensure that the egg is at room temperature.
5. Add 1/2 cup brown sugar.
6. Add 1/4 cup walnuts. 
7. Add 1 1/2 teaspoons baking soda to the mixture.
8. Add 1/4 teaspoon salt.
9. Add 1 teaspoon oil.

Mix the ingredients thoroughly till you get a smooth and even texture, one that is not too wet and not too dry. If the mixture is too wet, add a small amount of flour till you achieve the right consistency. And vice versa, add a little milk if the mixture is slightly dry.

Form the dough into a loaf.  Place the dough mixture into a suitable oven dish, and bake at 350 degrees F till golden brown. It should take approximately 20 minutes cooking time for the mixture to bake depending on your oven.

Let the Raisin and Walnut Quick Bread cool on a wire rack.  Slice and add your favorite toppings - butter or jam if desired.

Source: Master the Art of Bread Making

Domino's Cheesy Bread

Ingredients:
1 tube Pillsbury French bread, unbaked
1/4 cup butter flavored oil
1/2 teaspoon garlic salt
1/2 teaspoon garlic powder
2 Tablespoons yellow cornmeal
2 Tablespoons Parmesan cheese
1 Cup Mexican blend cheese, shredded
1/2 Cup mozzarella cheese, shredded
1/2 Cup cheddar cheese, shredded
1/2 teaspoon parsley

Procedures:
Preheat oven according to french bread package.

Combine oil, garlic salt and garlic powder, brush over the bread.

Sprinkle corn meal on top of the bread and then flip over.

Put cheeses on top of the bread, sprinkle with 1/2 of the Parmesan, parsley, and remaining butter.

Bake bread according to the package until cheese is melted and bubbly.

Remove from oven and sprinkle with remaining Parmesan cheese. Allow cheese to set for a minute.

Cut bread width-wise into 1 inch slices.

Serves: 4 person

Source: Recipe4Living

Panera Bread Spinach and Prosciutto White

Ingredients:
1 tablespoon olive oil
3 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 bag (6 ounces) torn mature spinach leaves
1/8 teaspoon black pepper
1 cup part-skim ricotta cheese
1/2 cup shredded part-skim mozzarella cheese
1 teaspoon dried oregano
2 rounds Panera Bread Asiago Cheese Focaccia
1 1/2 ounces sliced prosciutto, chopped into bite-size pieces

Procedures:
Preheat oven to 500ºF. Heat oil in a large deep skillet over medium heat. Add garlic and red pepper flakes and cook for 1 minute. Add spinach, tossing and cooking until it wilts, 4 to 5 minutes. Season
with a pinch of pepper.

Combine ricotta, mozzarella, oregano, and pepper in a bowl. Spread over focaccia to the edges, patting into an even layer. Top with spinach mixture, spreading it around as evenly as possible. Scatter
prosciutto over the top.

Bake directly on an oven rack with no baking sheet until cheese softens and crust browns and crisps, 10 to 12 minutes. Cut each pizza into six wedges.

Serves 6

The Cheesecake Factory French Toast Napoleon

Ingredients:
2 cups French Toast Batter (see below)
6 slices egg bread or Challah bread
1/4 cup melted butter
3 cups strawberries, sliced and tossed with a little sugar
2 cups whipped cream
1/2 cup glazed pecans (readily available at most grocery stores and gourmet markets)
1 tablespoon powdered sugar
Maple syrup, heated

Procedures:
Dip the egg bread in French Toast Batter. Gently squeeze the bread slices in several different spots (especially near the edge/crust) to help absorb the batter. Allow the batter to absorb into the bread while it rests for 10 minutes.

Drizzle melted butter onto a pancake grill or large sauté pan. Place the soaked egg bread onto the oiled grill and cook until golden brown on both top and bottom (approx. 4 minutes per side).

When the French toast is done, place one slice on the plate. Using a large spoon, sprinkle a some of the sliced strawberries over the top of the French toast, making sure to spread it close to the edge, all the way around. Place the second piece of French toast on top of the first and sprinkle more sliced strawberries over the bread, again, making sure to spread it close to the edge, all the way around. Place the last piece of French toast on top of the others. Sprinkle a little more sliced strawberries on top of the bread, but this time with a little more in the center and allowing some of the strawberries to fall randomly onto the plate around the French toast. You can also drizzle a little juice around the edge of the French toast. Repeat this procedure with the second plate.

Garnish the French toast with some whipped cream and the glazed pecans. Sprinkle powdered sugar on top and all around the plate. Serve warm maple syrup on the side. Bon appétit.

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French Toast Batter:

4 eggs
1 cup half and half (or milk)
1 tablespoon vanilla
2 tablespoon sugar
3/4 tsp. cinnamon

Put all ingredients into a blender and blend together for a few seconds or until smooth.

Serves 2

Mexican Corn Bread

Ingredients:
1 cup cornmeal
1 cup flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon chili powder
2 eggs -- beaten
1/2 cup milk
1/2 cup butter -- melted
1 tablespoon jalapeno pepper -- chopped
1/2 cup sweet red peppers -- chopped
1/2 cup onion -- chopped
1 can creamed corn
1 cup Monterey jack cheese -- shredded


Procedures:
Sift dry ingredients together into a bowl.  In another bowl, beat together milk and eggs. Then beat in melted butter.

Add wet mixture into dry ingredients. Stir in remaining ingredients. Mix thoroughly.

Pour into a greased 8" or 9" square pan. Bake in a preheated oven for 30 minutes at 400 degrees F.

Hotel Condon Corn Bread

Ingredients:
3 eggs
1 (15-ounce) can creamed corn
1/2 cup (1 stick) butter, melted
2/3 cup sugar
1 cup (4.25 ounces) flour
1 cup cornmeal, not stone-ground
3 tablespoons baking powder
1 small (4-ounce) can diced green chiles, drained
1 cup grated Mexican cheese blend
3 tablespoons honey, or as desired (up to 1/3 cup)

Procedures:
Heat the oven to 375 degrees. In a large bowl, whisk together the eggs. Whisk in the creamed corn, then the melted butter. Whisk in the sugar until fully combined.

In a small bowl, whisk together the flour, cornmeal and baking powder. Slowly whisk the flour mixture into the large bowl until combined. Fold in the diced chiles and cheese until combined.

Spoon the mixture into a greased 10-inch round cake pan (with 3-inch walls) and smooth the top of the batter.

Bake until the top is golden brown and a toothpick inserted into the center of the bread comes out clean, about 30 minutes. Remove from the oven and cool the bread for 15 minutes on a rack.

Invert the bread onto a platter and "frost" with the honey. Cool completely, then cut and serve.

Makes 16 Servings

Little Dom's Fruit Focaccia

Ingredients:
1 1/2 teaspoons (about 2/3 of a 1/4-ounce packet) active-dry yeast
1/4 cup warm water
2 cups all-purpose flour plus 1 tablespoon, divided
1/2 cup sugar plus 1/2 teaspoon, divided
1/2 cup plus 2 tablespoons room-temperature water
2 cups bread flour
1 1/2 teaspoons salt
2 1/4 teaspoons olive oil, plus extra for brushing and finishing
3 cups fruit (small berries or larger fruit diced into roughly 3/4-inch pieces)
1 teaspoon fresh chopped rosemary

Procedures:
1. In a bowl of a stand mixer or large mixing bowl, dissolve the yeast into warm water along with 1 tablespoon all-purpose flour and one-half teaspoon sugar. Set aside until the yeast begins to activate and become foamy, several minutes.

2. Meanwhile, in a separate large bowl, thoroughly whisk together the remaining 2 cups of all-purpose flour with the bread flour and salt.

3. Add the room temperature water and oil to the yeast mixture, and whisk to combine.

4. With the mixer running or by hand, add the dry ingredients to the yeast mixture until combined. Knead with the paddle attachment on medium speed, or by hand, until smooth, about 10 minutes. Form the dough into a ball and place the ball in a separate, large, well-oiled bowl. Smooth olive oil over the ball and cover the bowl loosely with plastic wrap. Refrigerate the dough overnight.

5. Remove the dough from the refrigerator and divide into 8 equal pieces, each about 3.7 ounces in weight. Form each piece into a ball and place on a well-oiled baking sheet (you will fit about 4 per sheet, using 2 sheets total). Set the sheets aside in a warm place until the dough has puffed and doubled in size, about 1 hour.

6 Dimple the dough with your fingers (oil your fingers so the dough does not stick), then set aside until puffed again, about 30 minutes. Dimple again, then repeat once more. Heat the oven to 450 degrees.

7. After the final dimpling, add the fruit to the focaccia, distributing the fruit evenly among the pieces and pressing the fruit firmly into each focaccia. Sprinkle the chopped rosemary evenly over the focaccia, and drizzle olive oil over each piece. Sprinkle the remaining half-cup sugar over the focaccia, about 1 tablespoon per piece (try not to get too much sugar on the sheets as it can get sticky and make it difficult to remove the focaccia).

8. Place the sheets in the oven and bake until puffed and golden-brown around the edges, about 15 to 20 minutes, rotating the sheets halfway through for even baking. Remove and cool slightly before removing from the sheets and serving.

Serves 8

Outback Steakhouse Honey Wheat Bushman Bread

Ingredients:
1 1/2 cups warm water
2 tablespoons butter, softened
1/2 cup honey
2 cups bread flour, plus extra
2 cups wheat flour
1 tablespoon cocoa powder
1 tablespoon sugar
2 teaspoons instant coffee powder
1 teaspoon salt
2 1/4 teaspoons (1 envelope) active dry yeast
1 teaspoon caramel color (optional)
3 tablespoons cornmeal - for dusting
Whipped butter, for serving

Procedures:
1. Place all of the ingredients except the cornmeal and whipped butter in a bread machine and follow the manufacturer's directions. The dough will be a little on the wet side and sticky, but if it seems too wet, add more bread flour. When dough is done let it rise for 1 hour.

2. Remove from machine, punch down and divide into 8 portions. Form the portions into tubular-shaped loaves 6 to 8 inches long and 2 inches wide.

3. Sprinkle the entire surface of the loaves with the cornmeal and place the loaves on two cookie sheets. Cover with plastic wrap and let rise for 1 hour.

4. Preheat the oven to 350 degrees F.

5. Bake for 20-25 minutes. The internal temperature of a loaf of yeast bread when baked to perfection is 210 degrees F. Serve warm with whipped butter.

Makes 8 loaves