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By Ellen Hawks and Ellen Hawks,SUN STAFF | October 17, 2001
Cheryl Nevitt of Spring Grove, Ill., requested a recipe for Lemon Bread. She writes that she made the bread in home-economics classes in junior high school "many years ago. It was more like a poundcake, not kneaded, and when it was finished and still warm, we poured a sort of lemon-juice mixture over the top. It was delicious. Any help would be appreciated." Jody McKean of Hot Springs, S.D., responded with a recipe she says came from a cookbook her daughter was selling when she was in high school in Moreno Valley, Calif.
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By Kate Shatzkin and Kate Shatzkin,Sun reporter | January 9, 2008
Quick Breads By Linda Collister 100 Magnificent Muffins & Scones By Felicity Barnum-Bobb Collins / 2007 / $13.95 The chocolate-sauce covered "muffin" topped with a candy bar on the cover of this pretty book is telling: A good number of the muffins inside strongly resemble their popular cousin, the cupcake. Pink Fairy Muffins and Marbled Soccer Muffins are dressed up for birthday parties. White Chocolate Rose Wedding Muffins would make a stunning and different presentation for a nuptial celebration, though with dessert wine among the ingredients and more than 1,000 calories for the "mega" size, I wouldn't eat them for breakfast.
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By Ellen Hawks and Ellen Hawks,SUN STAFF | August 7, 2002
Karen M. Lawrence of Kelso, Wash., requested a recipe for a Hawaiian Nut Loaf, which she says she originally acquired in a cooking class at Saddleback College in Mission Viejo, Calif. She recalled it had pineapple, orange zest and macadamia nuts. Her answer came from Geraldine A. Delaney of Bel Air, who wrote: "I believe this might be the recipe Karen M. Lawrence is looking for. I don't recall whether I got the recipe from a magazine or newspaper, but it's a favorite of the people with whom I work.
NEWS
By JULIE ROTHMAN and JULIE ROTHMAN,SPECIAL TO THE SUN | April 19, 2006
Sue Williams of Bend, Ore., was looking for a recipe for Rhubarb Bread that contained cream cheese or buttermilk. Georgia Simpson-Maher of Rohnert Park, Calif., sent in a recipe she had from the Willamette Rhubarb Growers of Molalla, Ore. Spring is rhubarb season and the perfect time of year to make this tasty quick bread. I used fresh rhubarb, but if it is not available, the frozen would be a fine substitute. Serve the bread with cream cheese on the side and you'll have a real treat.
NEWS
By JULIE ROTHMAN and JULIE ROTHMAN,SPECIAL TO THE SUN | April 19, 2006
Sue Williams of Bend, Ore., was looking for a recipe for Rhubarb Bread that contained cream cheese or buttermilk. Georgia Simpson-Maher of Rohnert Park, Calif., sent in a recipe she had from the Willamette Rhubarb Growers of Molalla, Ore. Spring is rhubarb season and the perfect time of year to make this tasty quick bread. I used fresh rhubarb, but if it is not available, the frozen would be a fine substitute. Serve the bread with cream cheese on the side and you'll have a real treat.
FEATURES
By ELLEN HAWKS and ELLEN HAWKS,SUN STAFF | April 21, 1999
A spinach casserole and a raspberry bread offer fun in the kitchen plus two delicious treats.Dora Parson of Baltimore wrote that she had a spinach casserole at the Old Country Buffet in Pike Park Plaza in Baltimore and fell in love with it. She hoped she could find a similar recipe. Her response came from Gloria M. Kohlhepp, also of Baltimore, who noted that her recipe is a "tasty, easy dish my family enjoys."Sally Burgess of Rapid City, S.D., requested a raspberry quick bread, preferably using fresh raspberries.
FEATURES
By GAIL FORMAN | April 16, 1995
A delicious, crumbly little biscuit -- crusty brown outside, soft and tender inside -- that's a scone. And it must taste "just right," an acquaintance who knows told me.This acquaintance tells a story of when she was social secretary at the British Embassy. The ambassador's wife promised to provide scones for a charity function but the embassy had a new chef, a Japanese man, and "he didn't know what scones are supposed to taste like. He tried batches and batches. Finally, one of our footmen gave us a recipe from his mother and we were saved."
NEWS
By Mary Maushard and Mary Maushard,Staff Writer | September 5, 1992
Richard Aitken takes his cooking seriously.L But winning contests is another matter -- a laughing matter."I can't tell you how much fun it's been," says Mr. Aitken, who won first place in a nationally sponsored baking contest at the Maryland State Fair this week -- and almost refused to believe it.On a whim and not expecting to win -- men rarely get top honors -- the Ruxton retiree entered his Cocktail Corn Cakes, "somewhat of an original recipe," in...
FEATURES
By HEIDI HAUGHY CUSICK and HEIDI HAUGHY CUSICK,Los Angeles Times Syndicate | March 24, 1996
Step into a kitchen redolent of hospitality. Scones are on the counter, tea sandwiches and muffins are on the table, and cake spices scent the air. Welcome aromas fill the room.Scones and muffins are quick breads that can be mixed and baked in less than an hour.They freeze well, making it easy to keep on hand a cache of delectables with which to entertain visitors.Accompanying preserves, honeys and spreads may be made in large batches and kept readily available in the refrigerator, freezer or pantry.
NEWS
By Kate Shatzkin and Kate Shatzkin,Sun reporter | January 9, 2008
Quick Breads By Linda Collister 100 Magnificent Muffins & Scones By Felicity Barnum-Bobb Collins / 2007 / $13.95 The chocolate-sauce covered "muffin" topped with a candy bar on the cover of this pretty book is telling: A good number of the muffins inside strongly resemble their popular cousin, the cupcake. Pink Fairy Muffins and Marbled Soccer Muffins are dressed up for birthday parties. White Chocolate Rose Wedding Muffins would make a stunning and different presentation for a nuptial celebration, though with dessert wine among the ingredients and more than 1,000 calories for the "mega" size, I wouldn't eat them for breakfast.
NEWS
By Stephanie Shapiro and Stephanie Shapiro,SUN STAFF | October 22, 2003
When Kathy Reid awakes at 3 a.m. on baking days, she's inspired by seasonal riches, the weather forecast and a hankering for certain flavor fusions. Maybe it's spring and the strawberries are ripe. Maybe the heat calls for something "lemony and light." Perhaps a chill has set in, summoning a robust carrot-and-pineapple creation. Her whims find expression in the 450 to 600 loaves of quick bread she makes each week in her Orrtanna, Pa., home. Rarely found in elegant patisseries or bakeries, quick breads are a staple of home kitchens and country markets.
NEWS
By Ellen Hawks and Ellen Hawks,SUN STAFF | August 7, 2002
Karen M. Lawrence of Kelso, Wash., requested a recipe for a Hawaiian Nut Loaf, which she says she originally acquired in a cooking class at Saddleback College in Mission Viejo, Calif. She recalled it had pineapple, orange zest and macadamia nuts. Her answer came from Geraldine A. Delaney of Bel Air, who wrote: "I believe this might be the recipe Karen M. Lawrence is looking for. I don't recall whether I got the recipe from a magazine or newspaper, but it's a favorite of the people with whom I work.
FEATURES
By Ellen Hawks and Ellen Hawks,SUN STAFF | October 17, 2001
Cheryl Nevitt of Spring Grove, Ill., requested a recipe for Lemon Bread. She writes that she made the bread in home-economics classes in junior high school "many years ago. It was more like a poundcake, not kneaded, and when it was finished and still warm, we poured a sort of lemon-juice mixture over the top. It was delicious. Any help would be appreciated." Jody McKean of Hot Springs, S.D., responded with a recipe she says came from a cookbook her daughter was selling when she was in high school in Moreno Valley, Calif.
NEWS
By Betty Rosbottom and Betty Rosbottom,Los Angeles Times Syndicate | August 1, 1999
When friends called several days ago saying they would be in town with their children over the weekend, I invited them to come by our house on Sunday afternoon, the only time everyone was free. I knew the couple and their four youngsters would have eaten lunch, but I still wanted to offer them something to eat during their visit. I went back and forth trying to decide between sweet and savory dishes. Finally, a trip to our local farmers' market helped me make up my mind. There I found locally grown strawberries that were so sweet and juicy they put the imported ones in the grocery stores to shame.
FEATURES
By ELLEN HAWKS and ELLEN HAWKS,SUN STAFF | April 21, 1999
A spinach casserole and a raspberry bread offer fun in the kitchen plus two delicious treats.Dora Parson of Baltimore wrote that she had a spinach casserole at the Old Country Buffet in Pike Park Plaza in Baltimore and fell in love with it. She hoped she could find a similar recipe. Her response came from Gloria M. Kohlhepp, also of Baltimore, who noted that her recipe is a "tasty, easy dish my family enjoys."Sally Burgess of Rapid City, S.D., requested a raspberry quick bread, preferably using fresh raspberries.
FEATURES
By HEIDI HAUGHY CUSICK and HEIDI HAUGHY CUSICK,Los Angeles Times Syndicate | March 24, 1996
Step into a kitchen redolent of hospitality. Scones are on the counter, tea sandwiches and muffins are on the table, and cake spices scent the air. Welcome aromas fill the room.Scones and muffins are quick breads that can be mixed and baked in less than an hour.They freeze well, making it easy to keep on hand a cache of delectables with which to entertain visitors.Accompanying preserves, honeys and spreads may be made in large batches and kept readily available in the refrigerator, freezer or pantry.
FEATURES
By Sherrie Clinton | May 29, 1991
QUICK BREADS are long on satisfaction and short on work, my kind of recipe. These breds don't require any rising time and can be ready for the oven in about 10 minutes. For best results always pre-heat the oven. When baked, let the breads cool completely on wire rack.Banana Bread3/4 cup sugar1/2 cup margarine or butter, softened2 eggs1 cup (2 medium) mashed ripe bananas1/3 cup milk1 teaspoon vanilla2 cups all-purpose flour1/2 cup chopped nuts, if desired1 teaspoon baking soda1/2 teaspoon saltHeat oven to 350 degrees.
FEATURES
By GAIL FORMAN | April 16, 1995
A delicious, crumbly little biscuit -- crusty brown outside, soft and tender inside -- that's a scone. And it must taste "just right," an acquaintance who knows told me.This acquaintance tells a story of when she was social secretary at the British Embassy. The ambassador's wife promised to provide scones for a charity function but the embassy had a new chef, a Japanese man, and "he didn't know what scones are supposed to taste like. He tried batches and batches. Finally, one of our footmen gave us a recipe from his mother and we were saved."
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