Weekly Specials

Chicken

Dark

Black Angus Minute Steak (Family

Black Angus Minute Roast

Black Angus Cholent Melt Away

Black Angus Shabbos Meat

Black Angus Delmonico Club Roast

Flank Steak Grain Finished

1st Cut Brisket Natural Pasture

Mixed Grind Beef + Chicken

Pickled Corned Beef

Pastrami (1st Cut Brisket)

Brown Sugar Bourbon

Breaded Dark Chicken Cutlets

Coated Chicken Rib Steak

Marinated Chicken Wings *All Flavors

Oven Roasted Turkey Breast

Marinated Turkey London Broil

Crispy Onion Chicken Fingers

Chicken Wings (Family Pack)

Chicken Bones (Family Pack)

Dark Chicken Capons

Chicken

Black Angus Minute Steak

Black Angus Minute Roast

Black

Black Angus Club Steak

Black Angus Chuck Eye Roast

Flank Steak Grain Finished

Boneless Short Rib Flanken

Boneless Short Rib Flanken Roast

Boneless Spare Ribs

Pickled Corned Beef

Pastrami (2nd Cut Brisket)

Brown Sugar Bourbon Or Pepper Crusted Delmonico Club Roast

Breaded Dark Chicken Cutlets

Coated Chicken Rib Steak

Marinated Chicken Wings *All Flavors

Crispy Onion Chicken Fingers Short

PULL APART CINNAMON LOGS

DOUGH:

1 Tablespoon dry yeast

¼ cup sugar

1 cup warm water

3 ½ cups flour

¼ cup oil

1 egg

½ teaspoon salt

COATING:

½ cup dark brown sugar

½ cup sugar

1 ½ Tablespoons cinnamon

1 Tablespoon vanilla sugar

Oil, for coating

DIRECTIONS:

1. In a large mixing bowl combine yeast, sugar and warm water and proof for 5 minutes.

2. Add remaining ingredients and mix until a smooth dough forms. The dough should not be sticky. If necessary add a bit of flour.

3. Drizzle some oil over the dough and turn to coat. Cover and set aside to rise for 1 hour.

4. While the dough rises, prepare 2 shallow bowls for the coating. Fill the first bowl with oil. Combine sugars and cinnamon in the 2nd bowl.

5. Grease a 10x16 pan and set aside.

6. After rising, divide dough in 2 parts. Cut each part into 16 evenly sized pieces. Roll each piece of dough into a 3” log.

7. Dip each log into oil and then coat liberally with the cinnamon sugar mixture.

8. Line up logs in the prepared pan (in 3 rows, approx. 10 buns per row). The logs should be close together and the pan should be almost full.

9. Let logs rise in the pan for an additional half hour.

10. Preheat oven to 325°.

11. Drizzle ½ Tablespoon of water in each corner of the pan and cover with foil.

12. Bake for ½ hour. Uncover and bake for an additional 15 minutes.

Note: The dough can be made either by hand or in a mixer.

Tip: These make a great dessert. Serve with ice cream, a drizzle of caramel syrup and pecans.

CARAMEL PECAN STUFFED APPLES

INGREDIENTS: 4 Cortland apples, peeled and cored ½ cup brown sugar ½ teaspoon cinnamon

FILLING: 4 Tablespoons brown sugar 4 Tablespoons instant oats 2 Tablespoons oil 1 Tablespoon honey ¼ teaspoon cinnamon ¼ teaspoon salt ½ cup caramel chips ½ cup coarsely chopped (raw) pecans

DIRECTIONS: 1. Preheat oven to 375°. 2. In a small bowl combine brown sugar and cinnamon. 3. Slice a small piece off the top of each apple (just enough to give you a flat surface). 4. Run apples briefly under cold water. Roll the apples in the cinnamon and sugar mixture to coat. 5. Place apples in an 8x8 square pan. 6. Prepare the filling: Combine all ingredients except the caramel chips and pecans and mix well until crumbly. Stir in chips and pecans. 7. Stuff the cores of the apples with the filling, pressing down to pack it firmly. Top the apples with additional filling. 8. Pour ¼ cup water into the pan. 9. Cover and bake for 20 minutes. 10. Uncover and bake for an additional 25-35 minutes, until soft. Do not overbake as the apples will lose their shape.