Feel we need to liven up the 2024 topics with a food thread! Yay!
Here in Ohio winter is looking like it’s settling in and we may be hunkered in this weekend for snow and frigid cold.
Share your trusted and true quick bread, muffin, scone, similar-ish thing recipe! Good for breakfast, snacks or maybe with other meals if savory.
Can be healthy! Can be not! Can be gluten free or whatever free!
Post if you also try a recipe that gets posted.
I made these cranberry orange muffins a week or so ago using some fresh cranberries leftover from the holidays. Not too sweet, nice “crisp” on the outside, tasty and soft on the inside. I’d make them again.
2 cups all-purpose flour
2 Tbsp. baking powder
3/4 cup sugar
1/4 tsp. salt
½ cup (1 stick) unsalted butter: melted
3/4 cup milk
1 lg. egg: beaten
1½ cup fresh berries (each berry no larger than ½ inch)
Directions:
(1) Heat the oven to 400 F (non-convection); grease a 6-unit muffin tin.
(2) In a large mixing bowl, mix together the flour, baking powder, sugar, and salt.
(3) In a separate bowl, whisk together the milk, melted butter, and beaten egg.
(4) Pour the wet ingredients into the dry ingredients, and stir/mix to combine.
(5) Gently fold the berries into the batter.
(6) Divide the batter into the muffin units, filling each until approx. two-thirds (2/3) full.
(7) Bake for approx. 25 minutes; then remove from the oven and let cool 5-10 minutes.
(8) This will make approx. 9 muffins.
@thumper1 ’s pear bread! I halved the recipe, reduced the sugar a bit, split between oil and whole fat yogurt and added dried cherries too - it’s very good! Thank you!
This is a variation on a “Dutch Baby” that we like making when we want some fresh bread in a hurry. Only 30 minutes from start to eating it!
I saw this video on YouTube and just HAD to make it. And we love it!
(We just eat the bread, we don’t roll it up with a spread as she does.)
We use this in lieu of hot dog rolls, or as a substitute for pancakes. Also great to make a crab roll sandwich. The eggs make it rise, so it doesn’t need baking powder. If you like you can replace some of the all purpose flour with whole wheat and it’s just as good. It browns faster though, so keep an eye on it.
Here is the recipe in 2 sizes, one baked in an 11x15 pan (Fat Daddio’s) and the other in a 9x13 pan.
Note: Parchment paper is a must. Otherwise it sticks horribly. Even if you have a non-stick pan, use the parchment paper. I use a long enough piece that the sides of the pan are covered.
In an 11x15" pan
Place oven rack on lower center position and preheat oven to 375º F.
Line 11x15 sheet cake pan with parchment paper.
Beat 5 eggs (I use a hand mixer)
Add and mix in: 1 tsp salt, slightly rounded 400 ml milk (1 & 2/3 cups) 1.5 cups all purpose flour 1 Tbs melted unsalted butter
Pour the batter into the pan. It’s a very thin batter.
Bake 20-22 minutes (check to see if it’s browning nicely).
When it’s done we drag the parchment paper out of the pan onto a cooling rack, but you don’t have to. Can be eaten right away.
Quantities modified for a 9x13 pan (this is about a 2/3 recipe)
Beat 3 eggs
Add and mix in: 3/4 level tsp salt 260 mls milk 1 cup flour 2 tsp melted unsalted butter (2/3 of a Tbs.— estimate)
Bake as described above.
I don’t have any silicone mats but why not try it? If it’s not long enough to extend up the sides of the pan, grease it well. I think parchment paper is coated with silicone.
It didn’t look like she had a hard time removing it from her pan. But the one time I tried making it without the parchment paper-- just greasing the pan-- it was a disaster.
The closed captions say she spread it with cheese, then sprinkled spring onions on top. She didn’t say what the dip is.
Given snow storms followed rapidly by rain storms up here in January, I might want to think of getting ready for July. In July my favorite recipe is pretty much anything that will go with this.
These days, we’re pretty low-carb so I don’t make any of these often, but I almost always use sourdough discard in any bread-like recipe, sweet or savory. Maintaining sourdough starter to build up a crock of discard is not quick but, once you have it, it takes quick breads to another level. The King Arthur recipe for discard waffles makes the best waffles I’ve ever tasted. I also use discard to make simple rosemary parmesan crackers, but here’s the quick version. I use cutouts when I make them for holidays:
Lovely! My mother-in-law used to have a cottage in the Thumb of Michigan, and our family would go and visit every summer. One of the big events for us would be to go blueberry picking at a nearby farm; we would pick buckets of blueberries, and bring them home with us where we would have blueberry pies, blueberry muffins, blueberry cobbler, and just plain blueberries. Happy memories!
I have some blackberry plants in my garden, and that is what I now use, mostly, when baking berry muffins.
