Good Eating's Quick Breads: A Collection of Convenient and Unique Recipes for Muffins, Scones, Loaves and More

Good Eating's Quick Breads: A Collection of Convenient and Unique Recipes for Muffins, Scones, Loaves and More

Chicago Tribune Staff

Language: English

Pages: 32

ISBN: 2:00207122

Format: PDF / Kindle (mobi) / ePub

Good Eating's Quick Breads provides a broad selection of quick bread recipes—all of which are made with a leavening agent like baking powder or soda instead of yeast to permit immediate baking—that are easily prepared and always enjoyed.

An engaging and helpful introduction to baking quick breads precedes recipes that cover everything from scones, muffins, and pancakes to biscuits, savory loaves, and sweet loaves baked with fruits, nuts, and spices. For those who rarely bake, or even for those who regularly do looking for something new, quick breads are perfect sure-success recipes that can be prepared for any occasion.

Written in the friendly tone of the Chicago Tribune and compiled from recipes kitchen-tested by the staff's award-winning food writers, Good Eating's Quick Breads is a terrific addition to any home cook's library. Filled with full-color photographs, helpful hints, and interesting back-stories, this book is a wonderful, straightforward way to add a unique twist to any chef's repertoire.

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Spoon into prepared tins; bake until muffins are browned and skewer inserted in center comes out clean, 25 to 30 minutes. Remove from tins; cool on rack. Heartland Apple Nut Muffins This recipe comes from Shirley Augustyn of La Grange Park. Preparation time: 15 minutes Cooking time: 20 minutes Yield: One dozen 1 3/4 cups raisin bran cereal 1 1/4 cups all-purpose flour 1/2 cup sugar 1 1/4 teaspoons baking soda 3/4 cup unsweetened apple

quick bread with the tropical taste of pineapple. She likes to make it a day ahead, so the flavors have time to develop. Preparation time: 15 minutes Cooking time: 1 hour Cooling time: 30 minutes Yield: 12 servings 2 cups sugar 1 cup oil 3 eggs, beaten 2 teaspoons vanilla 1 medium zucchini, grated, drained 1 cup crushed pineapple, drained 3 cups flour 1 cup each; golden raisins, pecans, chopped 2 teaspoons baking soda

flour 2 eggs, beaten 1 can (8 ounces) crushed pineapple, undrained 2 tablespoons lemon juice 1 tablespoon butter 1 teaspoon vanilla extract Icing: 1 1/2 cups sugar 1/4 cup plus 1 tablespoon cold water 2 egg whites 1 tablespoon light corn syrup Dash of salt 1 teaspoon vanilla 1 cup flaked coconut 1. Heat oven to 350 degrees. Grease and flour 3 nine-inch round cake layer pans. 2. For cake, sift together flour,

cups whole berries, fresh or frozen. Mocha Scones BISCUITS Classic Golden Buttermilk Biscuits Pioneer cooks relied on fresh buttermilk for extra-light biscuits. Try substituting plain yogurt as a variation or using buttermilk powder. If you’re planning to use the dough for classic shortcake, reduce salt to 1/4 teaspoon and increase sugar to 2 tablespoons. Preparation time: 25 minutes Cooking time: 12 to 15 minutes Yield: About 1 dozen 1 3/4

together all dry ingredients into a bowl; cut in the shortening with a pastry blender until mixture resembles very coarse meal. 2. Make a hollow in the mixture and stir in enough milk to make a soft dough. Spoon batter evenly into the eight recesses of the heated pan. 3. Bake until golden, 10 to 12 minutes. Cool on wire rack. Serve warm. SAVORY LOAVES AND CORNBREADS Mary Foley’s Soda Bread Famous Irish quick breads came about for economic reasons. They were easy to

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