Rheas Western Bread Fingers With Honey Lemon Dipping Sauce Recipes

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FRUIT BREAD FINGERS



Fruit Bread Fingers image

A tasty and healthy fruit bread that makes an ideal quick breakfast or snack. For kids and adults from The Organic Baby and Toddler Cookbook.

Provided by Motivated Mama

Categories     Quick Breads

Time 55m

Yield 10 fingers, 10 serving(s)

Number Of Ingredients 8

1/4 cup good-quality vegetable oil or 1/4 cup butter
1/2 cup honey
1 egg, beaten
3/4 cup carrots (I use both) or 3/4 cup apple, grated (I use both)
2 small bananas, mashed
2/3 cup self-rising flour
1/2 cup cranberries or 1/2 cup prune
1 teaspoon lemon zest or 1 teaspoon orange zest, finely grated and chopped

Steps:

  • Preheat oven to 350.
  • Cream the oil or butter with the honey in a mixing bowl. Gradually beat in the egg. Mix in the carrots or apples, bananas and flour (All-purpose flour may be used with 1/2 tsp baking powder); add the raisins, cherries, cranberries, or prunes and zest. Add a little extra flour, if necessary, until spoon stands upright in the mixture.
  • Turn the mixture into a greased 7in shallow, square cake pan and level the surface. Bake until golden brown, about 40-45 minutes.
  • Cool slightly, then lightly score into finger-shaped slices using a sharp knife. Cool completely in the pan, then cut into fingers and serve.

MITZI'S CHICKEN FINGERS



Mitzi's Chicken Fingers image

Make and share this Mitzi's Chicken Fingers recipe from Food.com.

Provided by KathyP53

Categories     Chicken Breast

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 17

1 1/2 cups mayonnaise
1/4 cup honey
2 tablespoons roughly chopped fresh dill
2 tablespoons fresh lemon juice
1 tablespoon dry mustard
kosher salt
fresh ground black pepper
2 lbs chicken breasts, cut into 3-inch long, 1-inch wide strips (boneless, skinless)
1 tablespoon sugar
1 tablespoon kosher salt
1 tbsp.freshly ground black pepper
1 1/2 teaspoons garlic powder
1 teaspoon paprika
1 teaspoon dry mustard
1 cup flour
4 eggs, lightly beaten
3 cups finely ground fresh breadcrumbs or 3 cups panko breadcrumbs

Steps:

  • Make the dipping sauce: In a medium bowl, whisk together the mayonnaise with the honey, dill, mustard powder, and lemon juice. Season with salt and pepper, and stir together until smooth; set honey-dill dipping sauce aside,.
  • Make the chicken fingers: In a medium bowl, toss together chicken, sugar, salt, pepper, garlic powder, paprika, and mustard; set aside. Place flour, eggs, and breadcrumbs in 3 separate shallow dishes; set aside. Pour oil to a depth of 2" into a 6 quart Dutch oven; heat over medium-high heat until deep fry thermometer reads 325 degrees.
  • Working in batches, coat chicken with flour, shake off excess, and dip in eggs; coat in breadcrumbs. Fry chicken until golden brown and crisp, about 3 minutes. Transfer to paper towels to drain. Repeat with remaining chicken. Serve with dipping sauce.

Nutrition Facts : Calories 889.1, Fat 40.4, SaturatedFat 8.7, Cholesterol 236.1, Sodium 2120.5, Carbohydrate 84.3, Fiber 3.4, Sugar 21.3, Protein 46.2

RHEA'S WESTERN BREAD FINGERS WITH HONEY LEMON DIPPING SAUCE



Rhea's Western Bread Fingers With Honey Lemon Dipping Sauce image

I make this in a flash, easy! I usually serve with fish. Can be served anytime with any dish. Two methods of cooking.The dipping sauce is also very easy. If you mix the dipping sauce with peanut butter, kids like it for breakfast.

Provided by Montana Heart Song

Categories     Breads

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 cup self rising flour
1 cup flour
1 teaspoon sugar or 1 teaspoon Splenda sugar substitute
2 teaspoons baking soda
1 teaspoon salt or 1 teaspoon salt substitute
1 teaspoon white vinegar
1 cup milk or 1 cup non-dairy milk substitute
1/2 cup butter or 1/2 cup margarine
1 cup honey, warmed
1 tablespoon lemon juice
3 dashes angostura aromatic bitters (optional)

Steps:

  • In medium mixing bowl, mix with spoon, self rising flour, regular flour, sugar, baking soda and salt. Mix well.
  • In large measuring cup, add milk and vinegar. Set aside, five minutes, or use 1 cup buttermilk.
  • Add buttermilk mixture to dry ingredients.
  • Mix in all the dry ingredients.
  • Turn out on a floured board or counter and roll out with a rolling pin that has been floured or sprinkle flour on the top of the dough and pat out with your fingertips until 12x14-inch.
  • Cut in 2-inch strips, then cut three strips together across at an angle. Do this until you have at least 36 or more little "dough fingers" or 14 to 18 bread sticks. The length can be 2 to 4 inches.
  • In medium frying pan, portion the butter or margarine in 4 amounts.
  • Add to frying pan on medium heat. Add 9 to 10 dough fingers and fry on each side. You may have to turn the heat down a little after the pan gets hot. Place on paper toweled plate and keep warm in 250°F oven if desired.
  • Or, preheat oven 400* spray Pam on baking pan and bake 12-14 minutes.Last 3-4 minutes of baking brush on melted butter or margarine.
  • Right before serving warm the honey, add lemon juice, stir, then the bitters if desired.
  • Note: You may use buttermilk in place of the vinegar and milk.

Nutrition Facts : Calories 486.5, Fat 17.2, SaturatedFat 10.7, Cholesterol 46.4, Sodium 1203.3, Carbohydrate 80.8, Fiber 1.2, Sugar 47.3, Protein 5.9

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