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Quick Breads

View Our Alphabetical Recipe Index for Quick Breads
Find a recipe via our alphabetical recipe index or you can also search using our Search bar for recipes by title or by type (in general Categories, muffins, breads, etc.)

This mix-by-hand, deep chocolate cake is only more alluring because of this sticky, crunchy, slightly chewy chocolate crumb topping that goes on, mid-baking. It’s a totally unique, great pan-style chocolate cake that takes that old 9 by 13 inch cake to new heights.

These taste like a fresh, golden quiche in a moist and tender (moist and flaky both) muffin package (and shape). These are huge  - like mall muffins and they are packed with good things in a delightful,  savory package. If you want to up their health quota, substitute 2 egg whites for one of the eggs, use white whole wheat flour, and low-fat cheese and throw in ¼ cup flax seeds, ground up. Use both sharp and medium cheddars, or you can use up whatever leftover cheese hunks you have languishing in your fridge.  If you want these more moist, reduce the flour a tad. If you are up for a big, bold, lunch-in-a-muffin, just make ‘em as is.

Take a batch of this unique cinnamon bun dough, follow the simple directions and you get a huge cinnamon bun coffee cake. Gorgeous!

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 …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 – 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 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.

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