Category Archives: Baking

BAKED CORNFLAKE CHICKEN FINGERS

Baked Cornflake Chicken Fingers

I haven’t made these in ages, but something about this almost spring-like weather made me think: Yummy, crispy, chicken-y, goodness for dinner! Plus, I’m curious if my toddler, who has quite discriminating tastes, will eat them…nonetheless, here’s a simple, healthy(ish) recipe for delicious chicken fingers!
(taken from Epicurious.com: Oven-Fried Chicken Fingers)

Gourmet  | January 2004

yield: Serves 12 children

Active time: 30 min Start to finish: 45 min

Ingredients

  • 2 1/2 lb skinless boneless chicken breast halves
  • 1 1/2 sticks (3/4 cup) unsalted butter, melted
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 7 cups cornflakes (7 oz), coarsely crushed

Preparation

Put oven racks in upper and lower thirds of oven and preheat oven to 425°F. Butter 2 large shallow (1 inch deep) baking pans.

Gently pound chicken between sheets of plastic wrap with flat side of a meat pounder or with a rolling pin until 1/3 inch thick. Cut chicken lengthwise into 1/2-inch-wide strips.

Stir together butter, salt, and pepper in a shallow dish. Put cornflakes in another shallow dish. Working with 1 strip at a time, dip in butter, then dredge in cornflakes, pressing flakes firmly to help adhere. Transfer as coated to baking pans.

Bake, switching position of pans halfway through baking, until chicken is golden and cooked through, about 15 minutes total.

Cool chicken in pans on racks to room temperature (crust will firm up as it cools).

Read More http://www.epicurious.com/recipes/food/views/Oven-Fried-Chicken-Fingers-109009#ixzz14cmx5BeN

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Filed under Baking, Quick and Easy

Falling for Pumpkin Bread

Every year as the air turns crisp and it comes time to don cozy clothes, I crave pumpkin. Yesterday was no exception, but I did not want to make pumpkin bread using either of the recipes I have used in the past. I wanted something fast and easy, but something that would turn out soft and delicious.  This is what I came up with.

Recipe:

  • 2 cups flour
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 tsp. baking powder
  • 2 tsp. cinnamon (ground)
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground allspice
  • 2 eggs
  • 1/2 cup Crisco shortening (1/2 stick)
  • 1/4 cup molasses
  • 1 can pumpkin
  1. Preheat oven to 350 with rack in middle.
  2. Cream eggs, sugar, pumpkin, Crisco, and molasses.
  3. In a separate bowl, combine flour, baking powder, baking soda, salt, and spices.
  4. Add creamed wet ingredients to dry ingredients. Mix well.
  5. Spread into lightly greased (use what’s left on the Crisco shortening wrapper) 9 x 13 baking pan.
  6. If desired, sprinkle top with chopped walnuts (for an even yummier topping, try mixing 1/2 cup walnuts with 1/4 cup brown sugar and 2 TB melted butter. Spread over top of bread).
  7. Bake at 350 degrees 25-30 minutes.

Caution: this is soft, moist, and addicting. Do not eat all in one sitting!!! Enjoy the flavors of fall!

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Filed under Baking, Fall Favorites