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Baked Hot Honey Mustard Pretzel Chicken Fingers

Spicy Honey Sauce

1. In a bowl, whisk together the mustard, yogurt, and honey. Add the chicken and toss well to coat.

2. Preheat the oven to 425 degrees F. Line a baking sheet with parchment.

3. Add the pretzel crumbs, garlic powder, onion powder, paprika and a pinch of pepper to a medium sized bowl. Stir to combine.

4. Remove each piece of chicken from the honey mustard, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly brush/drizzle the chicken with olive oil. Transfer to the oven and bake for 15-20 minutes or until the chicken is cooked through.

5. Meanwhile, make the spicy honey sauce. Melt together the honey, butter, cayenne, chili powder, paprika, and a pinch of salt.

 6. Serve the chicken topped with flaky salt and spicy honey sauce for dipping. I’d add a side of ranch too. Enjoy!

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Glazed Lemon Zucchini Bread

  • 2 cups cake flour
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 2 eggs
  • 1/2 cup canola oil
  • 1 1/2 cup sugar
  • 2 TBS lemon juice
  • 1/2 cup buttermilk
  • zest of 1 lemon
  • 1 cup grated zucchini

Glaze

  • 1 cup powdered sugar
  • 2 TBS lemon juice
  • 1 TBS milk

In large bowl beat eggs. Add oil and sugar till well blended. Blend in juice, buttermilk, and zest. Fold in zucchini. Add dry ingredients.

Pour into greased loaf pan.

Bake at 350 degrees for 40-45 minutes.

Spoon glaze over it while still warm.

Let glaze set before cutting.

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Chocolate Zucchini Bread

  • 2 cups sugar
  • 1 cup vegetable oil
  • 2 Eggs
  • 1 tsp. vanilla
  • 2 1/4 cups flour
  • 1/4 cup cocoa
  • 1/4 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 3 cups grated zucchini squash
  • 1 cup chopped nuts
  • 1 cup miniature chocolate morsels
  • 1 cup shredded coconut

Combine sugar, oil, eggs, and vanilla, blending well.

Combine flour, cocoa, baking powder, baking soda, and salt. Add to egg mixture, blending thoroughly.

Stir in nuts, chocolate morsels, and coconut.

Pour into 2 greased 9X5X3-inch loaf pans.

Bake at 325 for 1 hour. Cool in pans for 10 minutes, then invert on wire cooling racks to complete cooling.

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Orange Syrup

  • 1 cup sugar
  • 2 TBS cornstarch
  • 1 cup orange juice
  • 1/4 cup butter or margarine

In a small saucepan, combine sugar and cornstarch. Slowly stir in orange juice. Add butter or margarine. Stiring constantly, bring to a boil over medium heat. Cook and stir until slightly thickened. Serve hot or cold.

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Quick Sourdough Pancakes

  • 1 – 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 TBS sugar
  • 1 egg
  • 1 cup sourdough starter
  • 1 cup milk
  • 3 TBS vegetable oil

In a large bowl, stir together flour, baking powder, baking soda, salt, and sugar; set aside.

In a medium bowl, beat egg. Stir in sourdough starter, milk, and oil. Stir into flour mixture until dry ingredients are just moistened. Preheat pan. Grease pan. pour 1/4 to 1/2 cup batter onto pan. Cook 1 or 2 minutes on each side or until golden brown.

These are delicious with the Orange Syrup below

Orange Syrup

  • 1 cup sugar
  • 2 TBS cornstarch
  • 1 cup orange juice
  • 1/4 cup butter or margarine

In a small saucepan, combine sugar and cornstarch. Slowly stir in orange juice. Add butter or margarine. Stiring constantly, bring to a boil over medium heat. Cook and stir until slightly thickened. Serve hot or cold.

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Ann’s Sourdough Biscuits

  • 1 TBS cornmeal (if desired or just grease pan)
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 TBS sugar
  • 1/2 cup shortening
  • 1/2 cup milk
  • 1 cup sourdough starter
  • 1 to 2 TBS butter or margarine (if desired)
  • 1 TBS cornmeal (for tops of biscuits if desired)

Grease a large baking sheet. Sprinkle evenly with cornmeal; set aside.

Preheat oven to 400. In a large bowl, stir together flour, baking powder, baking soda, salt, and sugar. Use a pastry blender or 2 knives to cut in shortening until mixture resembles coarse crumbs; set aside.

In a small bowl, combine milk and sourdough starter. Stir into floured mixture until thoroughly combined. Turn onto lightly floured surface. Gently knead about 30 seconds. Dough will be very soft. Roll or pat out 1/2 to 1 inch thick. Cut biscuits with cutter. Arrange with sides touching on prepared baking sheet. Brush tops with melted butter then sprinkle with cornmeal if desired. Bake in preheated oven 15 to 20 minutes or until tops are golden brown. Remove pans. Serve hot.

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Sourdough French Bread

  • 1 – 1/2 cups warm water
  • 1 TBS yeast
  • 1 cup sourdough starter
  • 2 TBS sugar
  • 2 TBS butter or margarine, melted
  • 5 tsp salt
  • 5 to 6 cups all-purpose flour
  • 1 tsp cornmeal (optional you could spray the pan instead)
  • Water for tops of loaves

Warm a large bowl. Pour 1 – 1/2 cups warm water into warmed bowl. Sprinkle yeast over water. Set aside to soften 5 minutes. Blend in sourdough starter, sugar, butter or margarine, salt, and 2 cups flour. Stir in enough remaining flour to make a medium-stiff dough. Turn out onto lightly floured surface. Clean and grease bowl; set aside. Knead dough 8 to 10 minutes or until smooth. Place kneaded dough in greased bowl, turning to grease all sides. Cover with a cloth and set in a warm place free from drafts. Let rise 1 – 1/2 to 2 hours or until doubled in size.

Grease a large baking sheet. Sprinkle with cornmeal; set aside. Punch down dough. Cover and let rest 10 minutes. Shape into two 10″ X 3 – 1/2″ loaves. Pull ends out to make them narrower than the center of the loaves. Or shape into 2 round loaves. Place on prepared baking sheet. Cover with a cloth and set in a warm place free from drafts. Let rise about 1 hour or almost doubled in size.

Preheat oven to 375. Pour water 1 inch deep into a 12″ X 7 – 1/2″ baking ban. Place in bottom of preheating oven. Use a pastry brush to brush tops of loaves with water. Use a razor blade or very sharp knife to cut diagonal slashes across tops of loaves. Bake in preheated oven 30 to 35 minutes or until loaves sound hollow when tapped with your fingers. Remove from baking sheet. Cool on wire rack.

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San Francisco-Style French Bread

  • 1 – 1/2 cups warm water
  • 1 TBS active dry yeast
  • 1 cup sourdough starter
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 5 to 6 cups all-purpose flour
  • Water for tops of loaves

Warm a large bowl. Pour1 – 1/2 cups warm water into warmed bowl. Sprinkle yeast over water. Set aside to soften 5 minutes.

Stir in sourdough starter, sugar, and salt. Beat in 3 cups of flour until blended. Cover with a cloth and set in a warm place free of drafts. Let rise 1 – 1/2 to 2 hours or until doubled in size.

Lightly grease a large baking sheet; set aside.

Stir down dough. Stir in enough remaining flour to make a medium-stiff dough. Turn out onto a lightly floured surface. Knead dough 8 to 10 minutes our until smooth and elastic. Add more flour if necessary. Shape kneaded dough into two 10″ X 3 – 1/2″ loaves. Pull our ends to make them narrower than the center of the loaves. Or shape into 2 round loaves. Place on greased baking sheet. Cover with a cloth and set in a warm place free from drafts.

Let rise 1 to 2 hours or until almost doubled in size. Preheat oven to 400. Pour water 1 inch deep into a 12″ X 7 – 1/2″ baking pan. Place in bottom of preheating oven. Use a pastry brush to brush tops of loaves with water. Use a razor blade or very sharp knife to cut diagonal slashes across tops of loaves. Bake in preheated oven 45 minutes or until crust is golden brown and loaves sound hollow when tapped with your fingers.

If after 30 minutes of cooking the loaves are golden brown, cover with a tent of foil to prevent further browning.

Remove from baking sheet. Cool on a rack.

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Pink Lemonade Thumbprint Cookies

Shortbread cookie dough

  • 2 1/2 cups flour
  • 3/4 cups powdered sugar – divided
  • 1 tsp salt
  • 1 cup unsalted butter – softened (we used salted butter and it was fine)
  • 2 TBS finely grated lemon zest (we used 1 lemon)
  • 3 TBS lemon juice

Glaze

  • 1 1/4 cups powdered sugar – plus more for dusting
  • 2 TBS lemon juice
  • 2 raspberries
  • We have found you probably only need 1/2 a recipe
  1. In a medium bowl, whisk the flour, 1/2 cup sugar, and salt.
  2. In a large bowl, beat together the butter, 1/4 cup sugar, lemon zest, and lemon juice. Beat until light and fully combined, about 4-5 minutes. Beat in flour mixture on low until just combined.
  3. Roll the dough into 1-inch balls. Place dough balls in the freezer for 12-15 minutes. (we didn’t have room so we put them in the fridge for like 25 minutes) Transfer, dough balls to parchment paper or silicone lined baking sheet, making sure the balls are about 2 inches apart. (we just put on baking sheet and it worked)
  4. Preheat oven to 325
  5. Bake for 10 minutes. Then gently press the rounded part of a teaspoon or the end of a wooden spoon handle into the center of each ball to create an indent. Continue baking for 16-18 more minutes or until cookies just start to brown on the bottom. Place cookies on a wire rack to cool.
  6. While cookies cool, make the glad by whisking together the sugar, lemon juice, and raspberries. (You can break up the raspberries with a fork to evenly distribute them in the glaze.)
  7. Dust the cookies with powdered sugar. Then spoon or pipe the glaze into the indent. Let cookies set for at least 10 minutes.

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Garlic Knots

Dough Ingredients

  • 1/3 cup warm water
  • 1/4 tsp sugar
  • 2 1/4 tsp Active Dry yeast
  • 1/4 cup sugar
  • 1 1/3 cup milk
  • 5 TBS butter, softened
  • 1 large egg
  • 1 1/2 tsp salt
  • 4 – 4 1/2cups flour

Garlic Topping – Stephanie says she always makes double the butter to have enough

  • 1 tsp Garlic powder
  • 1/2 tsp Parsley flakes, dried
  • 1 TBS olive oil
  • 1 TBS butter
  • Marinara Sauce for dipping (optional)

Combine warm water, yeast, and 1/4 tsp sugar and stir–allow to rest for 5-10 minutes until foamy. 

Pour yeast mixture into the bowl of an electric stand mixer (or into a large bowl if you plan on kneading by hand). Add remaining 1/4 cup sugar, warm milk, butter, egg and salt. Blend mixture until combined. 

While mixing on low speed, slowly add the flour, mixing until the dough is smooth and elastic, about 5 – 6 minutes. You may not use all of the flour called for!

The dough should be soft, very slightly sticky when touched with a clean finger. It should be pulling away from the sides of the mixer. 

Grease a large bowl with cooking spray or a tiny bit of oil. Place the dough in the bottom of the bowl and turn it over once to coat all sides in oil (this helps keep it from drying out.) 

Cover the bowl with plastic wrap. Allow to rise in a warm place until double in size, about 1 hour.

Gently punch the dough down. Add a little flour to your countertop or work surface (or spray it lightly with cooking spray).

Grab a ball of dough, about the size of a golf ball, and roll it out into a long rope (about 1/2 inch thick and around 9 inches long). Tie the rope into a knot and place it on prepared baking sheet.

Cover garlic knots loosely with plastic wrap and allow to rise again in a warm place until double in size, about 1 hour.

Preheat oven to 400° F. Spray a baking sheet with non-stick cooking spray or line it with parchment paper.

Bake for 10-12 min. or until lightly golden on top.

While they’re baking, make the garlic sauce by combining all ingredients in a small bowl.

After removing knots from oven, while still warm, brush them lightly with garlic sauce.

Notes

Store in an air-tight container or bag at room temperature for 2-3 days.To Freeze After Baked: Allow garlic knots to cool completely and place them in a freezer ziplock bag.  Store for up to 2 months.  To thaw, remove garlic knots from the freezer and allow to thaw at room temperature, or stick them in the microwave for a few seconds.To Freeze the Dough: Make the rolls up to step 8.  Cover the baking pan with plastic wrap and flash freeze (place them in the freezer for 1-2 hours).  Move the rolls from the baking sheet into a freezer safe ziplock bag or container and freezer for up to 3 months.  To bake, remove frozen rolls and line them on a greased baking sheet.  Cover lightly with plastic wrap and allow them to thaw and rise on the countertop for about 2 hours. Bake at 400º F for 9-12 minutes.