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Quick & EasyBy Beverly Barbour
Quick, quick, bake a quick breadIf you want to get a rise out of someone, put a little baking powder and flour together and bake a quick bread. We all love the smell, the feel, the flavor of any kind of bread perfuming the house. Fortunately quick brads live up to their name. They are so quick that baking them is a very rewarding sport. Everyone is a winner: the baker has the fun of turning out a product that everyone loves and the family or guests enjoy what has become a rare treat. Old-fashioned shortcake is based upon the quickest of all quick breads, baking powder biscuits. The hot, light and fluffy biscuits ares split and buttered then filled and topped with berries and their juice (whipped cream, too, of course). They are also good covered with eggs or meat in a cream sauce or gravy or just plain buttered. This recipe from Marlene Neufeld of Buhler, KS, makes excellent, tender shortcake. But, it is also an excellent substitute for a yeast bread if you eliminate the sugar. MOUNTAIN TOP BISCUITSThey're a "mile high," says Marlene. 3 cups stirred or sifted flour Preheat oven to 450F. Stir or sift flour so that it is not packed from standing in container. Measure dry ingredients into sifter and sift together into a bowl. Cu in shortening until mixture resembles coarse meal. Combine beaten egg with milk and add to flour mixture all at once. Stir with a fork just enough to make a soft dough that holds together. Preheat oven to 450F. On lightly floured surface, knead lightly about 15 times. Roll to 1-inch thickness using as little flour as possible. Cut with a 2-inch cutter and place about 1-inch apart on ungreased baking sheet. Bake 12 to 15 minutes. Makes 13 (a Baker's dozen). CREATIVE CORNBREADCornbread can be savory or sweet, dense or light etc., etc., etc. No end to what you can do to a basic recipe. 1 cup all-purpose flour Preheat oven to 400F. Grease an 8-inch square or cast iron frying pan. Combine flour, cornmeal, sugar, baking powder and salt. In another bowl beat eggs and then stir in buttermilk and butter. Pour liquids into flour mixture and stir ONLY until evenly moistened. Scrape batter into pan and bake 20 to 25 minutes, until it begins to pull away from sides of the pan. Makes 8 or 9 servings. CURRY CORNBREAD: Add 1 1/2 tablespoons curry powder to the flour mixture SOUTHWEST CORNBREAD: Add 1 can (4 oz.) chopped green chilies and 3/4 cup shredded jack or sharp cheddar cheese to the egg mixture. After batter is in baking pan sprinkle with a mixture of 1 tablespoon sugar and 1 tablespoon. chili powder. DOUBLE RED CORNBREAD: Add 1 tablespoon hot or sweet paprika to flour mixture To egg mixture add 1/4 cup chopped, canned roasted red pepper, Increase baking time to 30 minutes. SUN-DRIED TOMATO HERB MUFFINSThis is not a typical breakfast muffin; it's lovely with salads and barbecued foods, to.. 2 cups all-purpose flour Preheat oven to 375F. Butter muffin tins. In a large bowl, with a whisk, stir together the flour, baking powder, salt and pepper. Set aside in a medium bowl, whisk together the milk, egg and oil until smooth. Add the cheese, tomatoes and herbs and stir until blended. Add the combined dry ingredients and stir just until evenly moistened. Spoon into the prepared muffin tins, filling each cup about 3/4 full. bake until a toothpick inserted into center comes out clean, about 20 minutes. Let cool in tins for 3 minutes , then remove. Makes 12 standard muffins. QUICK BREAD LOVERS HAVE TO BE QUICK AS QUICK BREAD DISAPPEARERS QUICKLY!
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