72585 tips making quick breads Recipes

flour, quick-cooking rolled oats, baking powder, salt, egg, honey, milk, butter, melted

unsalted butter (melted and slightly cooled , totaling 1 liquid cup), eggs, lightly beaten, almond extract, all-purpose flour, sugar (if you want a sweeter bread, increase by 1/2 cup, totaling 2 cups of granulated ), baking soda, salt, cinnamon (i use vietnamese , which is a rich, less harsh variety), cherry pie filling, sour cherries , any juice drained away (this is for the total finished amount of cherries that are pitted and stemmed. prep time does not in)

all-purpose or bread flour, whole-wheat flour, baking powder, dried rosemary or leaves from a 6-8 inch fresh sprig, chopped, salt, eggs, milk, olive oil, pitted imported olives, chopped

bread flour (250 g, unbleached ), all-purpose flour (250 g, unbleached ), water (390 g), salt (10 g, table ), instant yeast (3 g)

whole-wheat pastry flour (20581) or whole-wheat flour, all-purpose flour, baking powder, ground cinnamon, baking soda, salt, ground nutmeg, eggs, nonfat) buttermilk (97265) or 1 cup milk mixed with 1 tbsp lemon juice, brown sugar, butter, melted, canola oil, vanilla extract, diced banana, chopped toasted walnuts (see tip), plus more for topping if desired, semisweet mini chocolate chips

quick cooking oats (you will need about 1/2 cup total per serving, so the amount will depend on how many servings you want to make up--1/2 cup for 1 serving, or about 6 cups for 12...and anywhere in between), kosher or sea salt(about 1/2tsp per serving, so, again, adjust as needed), dry milk (about 1tsp per serving, adjust as above), various flavoring additions ie brown or white sugar, cinnamon, mini chocolate chips, dried fruits like blends, berries, apples, bananas(though these don tsp rehyrdate as well), i suggest starting with about 1tsp sugar per serving, 1/2t cinnamon, and about 3t of any of the dried fruits or chocolate chips, but, again, once you try it, just adjust to your preference. also, if you want to make 1 of the and cream type recipes, like peaches and cream, etc, just add another 1/2t dry milk to your ingredients

make and maintain your own sourdough starter, need a volume of at least 1 and 1/3 cups., there are several ingredient combinations for making wild, yeast sourdough, is to grate a raw potato. then add enough water to cover, enough flour to make a thin batter of about a cup and a, third in volume ., method is to use water that you ve boiled potatoes, in instead of the grated potato and water combination., you can also use flour , sugar and water. use 1 cup of, flour , a tbsp of sugar and enough water to make a, pancake consistency batter ., yet another is to simply mix together equal amounts of water, flour (whole wheat is best for this)., anything that provides food for the yeast and a good growing, environment will work. yeast needs sugar or carbohydrates, which it converts to sugar), and clear liquid., make your choice based on what you have handy and just because, what you d like to try. don tsp worry about whether or, not 1 set of ingredients will work better than another, because the chances are that they will all be equally, efficient in attracting wild (sour) yeast. there is no exact, recipe because there are so many other variables in each house, that will invite or dissuade wild yeasts from entering the, mixture. if at first you don tsp succeed, try, try again . the, most important thing is the method ., when you have decided on the ingredients you want , put them in, a glass container that will hold at least three times the, volume of the ingredients. mix lightly with a wooden or, plastic spoon as some metals will react to it. the working of, starter will mix itself ., leave the mixture undisturbed and loosely covered with a cloth, perforated plastic (to allow gases to escape) at warm room, temperature until it begins to froth or work and expand., this is a sign that wild yeasts have made themselves at home, what you re after. the new starter will rise up in, then fall again. when it has , it s ready for, use. (note: it will smell sour !), when you use it , always leave some in the container and add, flour and water back to equal what you ve taken out. most, recipes call for a cup of starter, so replace it with a half, flour and a half-cup of water and set it in a warm, place to work again ., you will probably see a liquid covering the top at 1 time or, this is called hooch , and it s exactly what it, sounds like , but don tsp drink it! actually, it s harmless, so, stir it back into the starter if the starter is thick, or if, either way ., keep sourdough in the refrigerator unless you use it at least, every third day. if you use it that often , you can leave it on, counter or any place where it s safe. if you can tsp, refrigerate it , you can keep it fresh by throwing out a cup of, it every second or third day and then replenish with flour and, water. wait until it works again before counting days ., a properly cared for starter can live indefinitely, but if you, leave it out without using it for too long, the yeast can, literally suffocate in its own waste products. if the starter, looks off color (grayish is normal) or turns pink, toss it and, start fresh ., what can you make with sourdough besides the traditional, bread , you can make biscuits, pancakes, pretzels, bagels, muffins , cornbread and even cookies! once you re comfortable, using it , you can experiment with your favorite yeast or, baking powder recipes. simply put , you substitute sourdough

quick & easy chicken , broccoli & brown rice, prep : 5 min. cook: 25 min. stand: 5 min. makes 4 servings, vegetable oil, skinless, boneless chicken breast halves, condensed cream of chicken soup (regular, 98% fat free or healthy request), water, paprika, ground black pepper, minute brown rice, uncooked, fresh or frozen broccoli flowerets

quick and easy tiramisu (well..easier: ) ), ladyfingers, split, divided, instant coffee, granulated sugar, boiling water, cream cheese, softened, granulated sugar, almond-flavored liqueur or brandy (optional), frozen non-dairy whipped topping, thawed, unsweetened cocoa powder

all-purpose flour, quick-cooking oatmeal, almonds, chopped, granulated sugar substitute, eggs, olive oil (i used extra virgin), milk, cinnamon, nutmeg, salt, vanilla extract, sugar , free apple-butter

butter, softened, sugar, brown sugar, eggs, honey, vanilla extract, king arthur unbleached all-purpose flour, baking powder, ground cinnamon, baking soda, salt, milk, diced peeled ripe peaches (about 3 medium), chopped pecans, quick-cooking oats, brown sugar

make sure the shortening and baking powder or baking soda are fresh., measure the ingredients carefully to ensure your biscuits will rise well and be light and fluffy., cut the shortening into the flour using a pastry blender , two table knives, or a wire whisk until the mixture looks like fine crumbs. thoroughly blending the shortening and dry ingredients produces flaky biscuits, make biscuits the same thickness , roll the dough between 2 dowel rods or sticks, 1/2 inch thick and 14 inches long., push the biscuit cutter , dipped in flour, straight down into the dough for even-sized biscuits. cut biscuits as close together as possible., if you don tsp have a biscuit cutter , use a sharp knife or use cookie cutters for fun shapes

flour divided, wheat germ, active dry yeast, salt, very warm water, tablespooons butter or margirine- softened, molasses, make variation, at start can add 1/4 to 1/2 cup onion chopped or instant onion flakes, make this an onion bread, method can be adjusted to make in bread machine, preheat oven : 375, use 1 1/2 quart casserole greased

remember-you are working with yeast....and it s alive-so don tsp kill it before it has a chance to do it s job. use baby bottle warm water-not hot. make the sponge starter at least 2 (or as many as 16) hours before you plan to make the bread., stir the above ingredients together to make a thickish pudding-like mixture. cover loosely with plastic wrap and let it sit on your kitchen counter for at least 2 hours (or as many as 16-the longer you let it sit-the more flavor will be enhanced)., all of the sponge starter, warm (not hot) water, sugar (for browning crust-not flavor), salt (i use kosher ), active dry yeast, bread flour, if you prefer, you can use instant yeast-use 1/2 tsp in starter , and 1/2 tsp in dough)

quick-cooking oatmeal, brown sugar, cinnamon , to taste, nuts, chopped, raisins, apple, chopped, maple syrup

quick-cooking oats, all-purpose flour, whole wheat flour, non-fat powdered milk, wheat germ, cinnamon, salt, baking powder, cream of tartar

oats (either quick or old-fashioned) uncooked, flaxseed, chopped pecans, butter, melted, brown sugar, banana bread quick bread mix, water, mashed ripe banana (about 1 large or 2 small), eggs, lightly beaten, vegetable oil (or a very light olive oil)

king arthur premium 100% whole wheat flour, sugar, quick-cooking oats, baking powder, baking soda, ground cinnamon, ground nutmeg, buttermilk, egg substitute, unsweetened applesauce, vanilla extract, mashed ripe bananas, chopped pecans, brown sugar, quick-cooking oats, ground cinnamon, ground nutmeg