Craigo's Breadsticks

Ingredients:
3 cups of flour
3 Tbsp Sugar
1 ½ tsp salt
1 ½ Tbsp yeast
2 ½ cups HOT water
1 1/2 C Mozerella cheese & Parmesan cheese

Directions:
Mix dry ingredients, then add water. Kneed with 1 ½ to 2 ¼ cups of flour. Let rise.Roll out into a rectangle. Put butter, garlic salt, all season salt, and cheese. Twist and bake at 400 degrees for 20 minutes.*Here's how [blogger I stole this receipe from] made this delicious find. I put all the dry ingredients in my Kitchen Aid then added the water. After kneading with my dough hook, it was very wet so instead of adding 1 1/2 to 2 1/4 cups of flour; I think I ended up adding just over 3 cups of flour. I kneaded it with the dough hook for approximately 10 minutes in all and let rise until it doubled (1 1/2 hours). Then I punched down the down and rolled it out (using more flour).
I divided the dough into 9 sections and with my hands rolled them out to about 18 inches. I then braided** each piece on top of itself and let them rise in the pan for 45 min. Looking back, I probably didn't need to add as much flour. Next, I spread about 1/4 cup of butter on the bread sticks and sprinkled lightly with garlic salt. Baked them for 12 minutes, removed, added about 1 1/2 cups shredded mozzarella cheese and sprinkled parmesan cheese, and cooked 8 minutes more.

**To braid the breadsticks, take one of the 9 sections, roll it out with your hands (like you are making a snake out of playdough) until it is about 18 inches long. Then, pick it up in the middle and cross the two ends over, right end over right end until you reach the bottom.

Sticky Toffee Pudding

Ingredients:
For the cake:
1/2 pound dates, pitted and coarsely chopped (about 1 1/4 cups)
1/2 cup water
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups all-purpose flour
8 tablespoons unsalted butter (1 stick), at room temperature
1 cup packed light brown sugar
1/2 teaspoon vanilla extract
2 large eggs, at room temperature


For the toffee sauce:
6 tablespoons unsalted butter
3/4 cup packed light brown sugar
1/2 teaspoon vanilla extract
1/4 cup heavy cream

Directions:
For the cake:
Heat the oven to 350°F and arrange a rack in the middle. Coat 8 (6-ounce) ramekins with butter and flour; set aside. (I used 7 but 3 of my ramekins were slightly larger)
Combine dates, water, and baking soda in a small saucepan over high heat. Bring to a boil, then remove from heat and set aside.
Place salt and flour in a medium bowl, whisk to combine, and set aside. Bring a medium pot of water to a simmer over high heat for a water bath.
Combine butter and brown sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until light and airy, about 5 minutes, stopping occasionally to scrape down the sides of the bowl.
Add vanilla extract, then beat in eggs one at a time, just until incorporated. Remove the bowl from the mixer and stir in date mixture until well combined, then stir in flour mixture until just incorporated (don’t overmix).
Divide batter evenly among prepared ramekins and set them in a roasting pan or baking dish (you will likely need to use both a 13-by-9-inch dish and an 8-by-8-inch dish to fit them all). Pour simmering water into the bottom of the baking dishes until it reaches halfway up the sides of the ramekins. Very carefully place the baking dishes on the center rack of the oven. Bake until the center of each cake is just set and a cake tester inserted into the middle of each comes out clean, about 50 to 60 minutes. Meanwhile, prepare the toffee sauce.

For the toffee sauce:
Melt butter in a medium saucepan over medium heat. When it foams, add brown sugar and vanilla extract or seeds, stir once, and heat until bubbling and the color of maple syrup, about 5 minutes.
Carefully add cream in a slow stream while stirring, and cook until the sauce bubbles up and increases in volume, about 2 minutes; remove from heat.

To Serve:
When the cakes are finished, remove the ramekins from the oven and place on a cooling rack to come to room temperature. Once the cakes are cool, run a knife around the perimeter of each and invert to remove from the ramekins, then place upright on a serving plate. Serve the cakes at room temperature or slightly warmed, covered in warm toffee sauce.