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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.
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.
Great for tea time and informal hosting. A gorgeous river of a cream cheese swirld makes this cake exceptional in taste and looks. It also slices like a dream and it features the seasonal perk of fresh cranberries. A wonderful gift cake. The Lemon Glaze below the recipe is totally optional.
What makes this cake especially neat is two things: for one, the intense flavor of orange juice in the cake batter, brought to you by a touch of undiluted orange juice and two, the tiniest bit of orange food coloring the bolster the orange swirl layer. It is totally optional but what is nice is the visual and taste ‘apparency’ of the orange. Most marble cakes are chocolate and white; this shows you another possibility. A few spoonfuls of miniature chocolate chips would be nice in this. The orange food coloring and the glaze are both optional. This tastes like a Creamsicle © but in a cake.
A tender, moist buttermilk vanilla batter is home to chunks of apple and a hint of cinnamon. It's finished up with a vanilla streusel on top. I make them with buttermilk or plain Greek yogurt - equally fabulous! These freeze well so bake, cool, wrap in wax paper and then tuck in a sealable storage container.
Ok – admittedly, eggnog is not everyone’s cup of tea but if you do happen to have some on hand – either store bought or your own brew, leftovers make for a toothsome, tender, gently spiced poundcake. Besides, what a great name : Eggnog Poundcake! This makes one big loaf or two gift-able ones. This whips up in a food processor in about 2 minutes. A dusting of sugar and spice is perfect but you can also make a glaze of softened cream cheese, confectioners' sugar, touch of orange juice and pinch of nutmeg and drizzle this over the warm cake. Better yet, go for the addictive Buttered Egg Nog Glaze you pour, still warm, over the cake. A masterpiece of a cake.
A slightly sweeter variation on a favorite.
Clabber is an old fashioned word for buttermilk and buttermilk is the dairy liquid of choice in traditional soda bread. This recipe makes a majestic, lean, mean tasty soda bread that is great with cheese or sliced cold corned beef. I love it with tea in the evenings.
Stuff one in your lunch tote or take one on your commute. You can also add a touch of ground flax seed or use part whole-wheat flour. Honey Crisp Apples are a good choice here.
Makes a great gift
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