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A recipe that seems to appear all over the Internet but alas with some strangely consistent errors. Here is my version – right as rain and as delicious as a cinnamon bun but without yeast or effort. Anyone see my favourite 9 by 13 inch pan?
Moist, golden, boldly laced in cinnamon, this cake is a winter brunch and coffee klatch classic. Actually, it is a variation of a cake from my first book. I raved about how great it was and then testers got to it. One would have success; one â€¦pure failure. I could not fathom it. It was the easier, best cake in the world! I began to think this cake was haunted. I cursed it. Then I meticulously went over it - making sure things were really clear and now, everyone has success and all tasters agree - this cake is incredible. Make this cake by hand - using a wire whisk, preferably, or in a food processor â€“ it is really is a low rent, labour-wise, bit of baking.
These cornsticks are best-eaten-when hot and dripping with melted butter. You can also make these as small muffins or in a cast iron skillet from The Lodge, who makes the nifty cast iron cornstick pans. Did you know that anything made in cast iron dramatically increases your iron intake?
A dense, dark spicy bread.
Things go better with this loaf
The Brennan family, like many landmark New Orlean restaurants has vowed to stay open and continue their family’s restaurant legacy. This is a coffeecake such as they serve at Commander’s Palace. It is rich, buttery and typical of our favorite American style sour cream coffeecakes. Serve with www.ThanksgivingCoffee laced with a dash of chicory. This is a sumptuous, golden, moist sour cream coffeecake to beat the band. If you collect sour cream coffeecakes, you have to try this one. Visit www.CommandersPalace.com in New Orleans.
So many cranberry scone recipes and yet, each one is different. This is one of my favorites and it make an exceptionallytender, flaky, crisp scone outside but soft and tender inside. At Thanksgiving it's a must at Thanksgiving. Make these small to serve as a side bread or dust with sugar before baking, to serve as dessert.
Great for toasting, drizzled with butter, honey and cinnamon. This makes a rustic English muffin taste in a nice slicing loaf. The cranberries makes this divine and different. Use two large coffee cans to bake round loaves. I used a large loaf pan (12 by 5 inches). Two 9 by 5 inch pans will work as well. Another great bread for a breakfast sandwich.
There are muffins with berries and muffins bursting with bouquets of berries - much like a patchwork quilt and just as country colorful, and charming. Here is an outstanding breakfast or coffee-time muffins that features a superb vanilla streusel topping. Filled to the brim with blackberries, raspberries, touches of cranberries and blueberries, this is a harvest treat.
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Folding butter into these cream-cheese rich biscuits makes them the winningest biscuits for Thanksgiving or any other time. Stonewall Kitchens is renown for their amazing layered biscuits for some time now. They are so good - I do hope you try them. But the baker in me loves the idea of the concept of layering butter into a dough to make each extra flaky is a technique borrowed from croissant making. It works for croissants, why not biscuits? I think you will agree.