Rheas Western Bread Fingers With Honey Lemon Dipping Sauce Recipes

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.

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.