CINNAMON TOAST CRUNCH PUDDING SHOTS RECIPES

Steps:

• Sprinkle the cod on both sides with salt and pepper. Set aside. Heat your oven to 450 degrees F.
• Rub the inside of a 5 to 6 quart Dutch oven with the optional garlic paste and mist or brush with olive oil.
• In a medium saucepan, add the clam juice, chicken broth, chopped garlic, thyme, salt, cayenne pepper, 1/4 teaspoon paprika, and bay leaf. Bring to a boil, reduce the heat to a simmer, and cook for five minutes. Discard the bay leaf.
• In the meantime, layer half of the onion slices on the bottom of the Dutch oven and sprinkle them with salt and freshly ground black pepper. Dot with 1 tablespoon of butter that has been cut into small pieces.
• Layer half of the potato slices over the onions. Repeat with a second layer of onions, salt and pepper, butter, and potatoes.
• Pour the clam juice and broth mixture over the potatoes in the Dutch oven. Heat over medium heat until the broth is simmering. Cover and place the pan in the oven for 25 minutes.
• Heat the cream in the same saucepan and pour it over the potatoes. Add the tomatoes and then place the cod on top.
• Mash the rest of the butter (2 tablespoons) with the lemon zest, lemon juice, and 1/4 teaspoon of the paprika. Top each piece of cod with 1/4 of the butter mixture.
• Cover the pot and place it back into the oven for about 12 minutes, until the cod is cooked through.
• Garnish with the parsley.

Steps:

• In a medium bowl, mix together all of the dough ingredients by hand until combined.
• Pour about two teaspoons of olive oil into a gallon zip lock bag and then add the dough. Refrigerate overnight.
• The next day, line two baking sheets with parchment paper and heat the oven to 350 degrees F.
• Turn the dough out onto a lightly floured work surface and divide it in half.
• Roll each half into an 8 inch by 14 inch rectangle. Cover the second rectangle with oiled plastic wrap and set aside while working with the first rectangle.
• Using a pizza wheel, cut the first rectangle, width-wise, into 3/8 inch strips. Lift about half of the strips into one of the baking sheets, placing them lengthwise on the pan. Repeat with the second half of the strips. The strips will stretch and double in size as you move them to right about the length of the pans, about 16 strips per pan.
• Bake the breadsticks, one sheet at a time, for about 15 minutes, until light brown.
• Cool on a wire rack.
• Repeat with the rest of the dough, re-using the two pans (cooled) and the same parchment paper.