Garlic Fingers

Name: Garlic Fingers
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8 serving(s)
Ingredients: 1 cup fresh garlic, coarsely chopped; 6 tablespoons butter, divided; 2 cups flour; 2 teaspoons baking powder; 1 teaspoon salt; 2 tablespoons parsley, finely chopped; 1 teaspoon dill; 1 cup milk; 1/2 cup sharp cheddar cheese

Submitted by Mirj2338

"Friedel described these in a Canadian-themed thread, and really sparked my curiousity. I found this recipe on a copycat site, and these sound like something amazing. Just don't plan on any intense kissing after eating these!"

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photo by Bergy

Ready In:: 50mins
Ingredients:: 9
Serves:: 8

ingredients

1 cup fresh garlic, coarsely chopped
6 tablespoons butter, divided
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons parsley, finely chopped
1 teaspoon dill
1 cup milk
¹⁄₂ cup sharp cheddar cheese

directions

Preheat oven to 450 degrees F.
Gently saute the garlic in 2 tablespoons butter for about 10 minutes until tender but not brown.
Sift flour, baking powder and salt into a mixing bowl.
Cut in 4 T butter until mixture is crumbly like cornmeal.
Add parsley, dill, and milk, stir just until evenly moist.
Pour into well-greased 8 x 8-inch pan.
Spread garlic on top, then cover with cheese.
Bake for 25 to 30 minutes.
Cool slightly and cut into fingers.
For a variation, combine 1 cup of thinly sliced onions in with the garlic before you saute them.

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Reviews

I liked these,but i prefer my garlic fingers thinner then this,i did follow the recipe exactly as posted,but i think maybe a bit larger pan may have made them a little thinner,otherwise they were excellent.Thanks for the posting Mirjam.

bubblegirl
What a great recipe for when you really, really feel like garlic bread but there is no bread in the house and making a loaf of bread will take 3 hours. It was very nice not to have to use a garlic press with this too. Mine is dying so the 'rough chop' instruction was appreciated. I made a couple of changes: I substituted olive oil for the butter in the dough as I loathe cutting in butter although I kept the butter for the actual frying. I was also out of milk so I used 1/3 cup of milk powder in with the flour and added water for the liquid. These both worked well and made little difference to the taste.

Missy Wombat
I LOVED these! I always make homemade breadsticks, and used this recipe when I was running short of time last night. These are a wonderful alternative to my breadsticks! Very moist, and the garlic was splendid! My dh did not care for the cheese (he is lactose intolerant and refuses to take the little pills!), so next time I will try it without the cheese topping. Please pass the breathmints!!!

Susan L.
anyone who has ever had garlic fingers knows that they are NOT made with cheddar! The copy-cat site used for this recipe admits they've never tried them. So How would they know how to make them properly?? Well for anyone who cares, they are made with MOZZARELLA and PARMESAN!!!

chrys
Wonderful flavor. I made this as an appetizer and it rose to over 2" so was impossible to cut into fingers. I used the 8" square pan as recommended. This would be wonderful as a side dish cut into squares with a hearty stew or other dish. When I make this again as an appetizer I would spread the batter on a cookie sheet so the raw batter would only be 1/4" deep, double the garlic & cheese. Probably only bake for 15-20 min. Don't skimp on the garlic the flavor is wonderful

Bergy

see 3 more reviews

Tweaks

Great! Just great! used the variation suggested (to add onions) and mmmmm, what else can I say? My only change was that I used olive oil instead of butter (trying to cut down on "hard" fat). And, eeh, Mirj, if BOTH eat it, the kissing part is OK!

Chef Dudo
What a great recipe for when you really, really feel like garlic bread but there is no bread in the house and making a loaf of bread will take 3 hours. It was very nice not to have to use a garlic press with this too. Mine is dying so the 'rough chop' instruction was appreciated. I made a couple of changes: I substituted olive oil for the butter in the dough as I loathe cutting in butter although I kept the butter for the actual frying. I was also out of milk so I used 1/3 cup of milk powder in with the flour and added water for the liquid. These both worked well and made little difference to the taste.

Missy Wombat

RECIPE SUBMITTED BY

Mirj2338

Givat Ze'ev, 0

Come and visit me on my blog:  <a href=http://www.miriyummy.wordpress.com>www.miriyummy.wordpress.com</a>   October 2011: It's been 10 years since I came into Zaar one day at the recommendation of someone on another website. If you ask my husband (or my coworkers), I haven't logged out since! <a href=http://www.TickerFactory.com/> <img src=http://tickers.TickerFactory.com/ezt/d/4;15;0/st/20011021/e/I Joined Zaar%21/dt/6/k/f656/event.png border=0 alt= /></a> So what's happened in the ten years since I became addicted to Zaar? Well, I've been happily married, happily divorced, and happily married once again. (Wanna see wedding pictures? Click <a href=http://community.webshots.com/user/mirjamdorn>here</a>.) <a href=http://smg.photobucket.com/albums/v240/mirj/?action=view?t=chuppah2.jpg target=_blank><img src=http://img.photobucket.com/albums/v240/mirj/chuppah2.jpg border=0 alt=Photobucket /></a> Originally from the Bronx, I've been living in Israel since 1983. 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