AZINGLY EA 9 AM SY QUICK recipes

By

Paula Biggs of Frog Prince Paperie

and

Nikki Wills of Tikkido.com YUMMY, WARM, DELICIOUS BREAD IN AN HOUR. THAT’S THE WONDERFUL THINK ABOUT QUICK BREAD. NO WAITING AROUND FOR THE TO RISE AND FOR THE MOST PART, YOU CAN DUMP AND BLEND THE INGREDIENTS.

IN THIS E-BOOK, I’VE GATHERED NINE OF MY FAVORITE RECIPES WITH A FEW DO- NATED BY THE SUPER-BAKER NIKKI WILLS FROM TIKKIDO.COM. (GIRL KNOWS HER WAY AROUND A KITCHENAID!)

ANY OF THESE RECIPES ARE GREAT FOR BREAKFAST, TEA, MAKING INTO OR SMALL LOAVES FOR GIFT GIVING.

ENJOY A QUICK TRIP THROUGH THE KITCHEN FOR QUICK BREAD. Pumpkin Bread with Cranberries

RECIPE FROM NICOLE WILLS OF TIKKIDO.COM

Ingredients:

4 eggs 2 cups pumpkin puree 1 cup vegetable oil 3 cups 4 1/2 cups 1 T cinnamon 1 t ground ginger 1 t ground nutmeg 1/2 t ground allspice 1/2 t ground cloves 2 t soda 1 t salt 4 cups whole fresh cranberries

Combine everything but the flour and the cranberries, and mix well. Add the flour, and mix until combined. Finally, add the whole cranberries, and stir until they’re evenly distributed.

Place in two ungreased loaf pans.

Bake at 350 degrees for 80-90 minutes. Use a toothpick or wooden skewer to test to be sure the loaf of bread is done.

QUICK BY TIKKIDO.COM AND FROGPRINCEPAPERIE.COM 3 Carrot Bread RECIPE FROM PAULA BIGGS OF FROG PRINCE PAPERIE

This bread is oh-my-goodness fanstastic if you’re a fan of carrot cake. The wonderful flavors of carrot cake are wrapped up in this denser version of the dessert that you can pick up and eat with your fingers.

No one will argue if you serve this up with a smear of cream cheese!

Ingredients:

2/3 cup vegetable oil 1 cup sugar 2 eggs 1 1/2 cups flour 1/2 teaspoon 1 teaspoon cinnamon 1/2 teaspoon nutmg 1/2 teaspoon salt 1/2 teaspoon soda 1 cup grated carrots 1/2 cup shredded coconut (optional) 3/4 cup chopped pecans (optional) 1/2 cup raisins

Mix all ingredients together. Divide batter between two greased loaf pans. Bake at 350 degrees for 1 hour.

QUICK BREADS BY TIKKIDO.COM AND FROGPRINCEPAPERIE.COM 4 Date Nut Bread

RECIPE FROM NICOLE WILLS OF TIKKIDO.COM

Pit and chop your dates into small pieces (or buy Ingredients: them already pitted and chopped up). Sprinkle the baking soda over the dates, and pour the 1 cup dates, cut small cup of boiling water over the dates and soda. 1 teaspoon baking soda Cream the , egg, salt, and brown 1 cup boiling water sugar. 1 Tablespoon shortening 1 egg Add the walnuts, date mixture, and flour, and 1/2 teaspoon salt mix into a batter. 3/4 cups brown sugar 1/2 cup chopped nuts Pour the batter in a greased bread pan. Don’t 1 1/2 cups flour worry about the light color of the batter. You did it correctly; it will bake up into that beautiful mahogany color, I promise, no matter how blond it looks before it is cooked.

Bake at 350 degrees Fahrenheit for one hour.

QUICK BREADS BY TIKKIDO.COM AND FROGPRINCEPAPERIE.COM 5 Lemon Tea Bread Recipe

RECIPE FROM NICOLE WILLS OF TIKKIDO.COM

Of course my loaf fell in the center for the Ingredients: first time ever when I was making this for the blog post. Clearly time to get new baking 1/2 cup butter powder. But it did make a really great place 1 cup sugar to soak up all that luscious lemon glaze. zest of two lemons 2 large eggs 1 1/2 cups AP flour Here’s a cautionary tale for you. DON’T BE 2 teaspoons baking powder IMPATIENT LIKE I WAS! Let the lemon tea 1/2 t salt bread cool completely before attempting 1/2 cup milk to remove it from the pan. Or it will be 2 tablespoons lemon juice a complete mess. An utterly delicious Preheat to 325 degrees Fahrenheit, and complete mess, but definitely a visual grease and flour a bread pan. disaster, only good for turning into a trifle at this point. Cream together the butter, sugar, and lemon zest. Add eggs, one at a time, and mix well between each egg. Not my prettiest effort, but it was still a joy to eat! My oldest daughter can’t get Add dry ingredients, alternating with the milk enough, and even asked for this to be her and lemon juice. next birthday cake. Spread batter in the prepared pan, and bake for one hour.

In the meantime, make a lemon glaze.

Lemon Glaze Ingredients:

lemon juice from 2 lemons (approx. 1/2 c) 1/2 c sugar

When the loaf is done (test with a toothpick in the center of the cake), pull it out of the oven, and while still warm, pour the lemon glaze over the lemon tea bread.

QUICK BREADS BY TIKKIDO.COM AND FROGPRINCEPAPERIE.COM 6 Lime Green Pea Bread Recipe RECIPE FROM PAULA BIGGS OF FROG PRINCE PAPERIE

If you’re looking for a way to get a few more vegetables into your diet, this is an awfully fun way to do it. The idea of peas in a bread or might seem a little strange, but they’re surprisingly delicious!

You can even make these -like and top them with a little cream cheese frosting.

When you’re pureeing the peas below, you can use the oil from the recipe and pop them in a mini food processor. This will help you get a nice smooth texture.

Ingredients:

1 1/4 cup flour 1 cup sugar 2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/3 cup sour cream 1/3 cup canola oil 1 teaspoon grated line rind 2 tablespoons fresh lime juice 1 teaspoon vanilla 2 large eggs 1/2 cup plain yogurt 3/4 cup frozen peas steamed and pureed Makes 1 dozen regular size muffins, or 2 dozen mini muffins.

Combine dry ingredients. In a separate bowl, wisk together all wet ingredients. Add dry indgredients to wet ingredients, mixing until just combined. Bake in loaf pan at 375 degrees F for 50 minutes, or until done.

QUICK BREADS BY TIKKIDO.COM AND FROGPRINCEPAPERIE.COM 7 Zucchini and Pineapple Bread

RECIPE FROM PAULA BIGGS OF FROG PRINCE PAPERIE

Zucchini bread probably came about during the summer when home gardens were overflowing with veggies. The zucchini certianly shines in bread, giving it a nutritional punch along with a boost of moistness that makes it mouth watering.

Ingredients:

3 eggs 1 cup vegetable oil 1 1/2 cups sugar 2 tsps vanilla 2 cups coarsely grated zucchini 1 8oz can crushed pineapple, drained 3 cups all purpose flour 2 tsps baking soda 1 tsp salt 1/2 tsp baking powder 1 1/2 tsp cinnamon 3/4 tsp nutmeg 1 cup chopped walnuts 1 cup raisins

Preheat oven to 350 degrees. In a , beat eggs, then add oil, sugar and vanilla; continue beating mixture until thick and foamy. with a spoon, stir in the zucchini and pineapple.

In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon and nutmeg. Add a third of the dry ingredients to the wet at a time, stirring after each addition by hand. Add the walnuts and raisins and gently blend.

Grease and flour your pans; will make 2 loaves, 2 dozen muffins, or 4 dozen mini muffins. Bake 1 hour for a loaf, 28 minutes for a muffin, and 18 for mini muffins--but those times are approximate and according to my oven. You’ll want to do a pick test with a fork or toothpick to test the center. When it comes out clean, they’re done! Let them cool for 10 minutes before enjoying.

QUICK BREADS BY TIKKIDO.COM AND FROGPRINCEPAPERIE.COM 8 Cranberry Nut Quick Bread

RECIPE FROM NICOLE WILLS OF TIKKIDO.COM

Don’t be surprised by the ingredient list; you are going to read it right. It calls for four cups of whole, fresh, unsweetened cranberries. I love that this recipe doesn’t skimp on the tart, fruity goodness. I want cranberries in EVERY BITE.

Ingredients:

1 cup (2 sticks) butter, softened 1 1/2 cups sugar 1 teaspoon vanilla 1 teaspoon salt 1 teaspoon cream of tartar 1/2 teaspoon baking soda 1 cup cranberry sauce 1/2 cup sour cream or plain yogurt 1 cup nuts, chopped (I used pecans)

Cream the butter, sugar, and vanilla together until the mixture is fluffy. Add eggs one at a time, beating after each addition. Mix together the flour, salt, cream of tartar, and baking soda. Combine cranberry sauce and sour cream.

Add the cranberry sauce mixture alternately with the dry ingredients mixture to the creamed butter and sugar, beating until well combined. Stir in the nuts at the end, after the basic batter is finished.

Divide between two greased bread loaf pans (or five mini loaf pans). Bake at 350 Fahrenheit for 55-60 minutes (for the regular sized loaf pans), until a toothpick inserted in the center of the bread comes out clean.

Cool for 10 minutes in the pans, then remove and cool completely on a wire rack.

Quick breads like this freeze gorgeously, which makes this recipe even more ideal for using up that leftover Thanksgiving cranberry sauce!

QUICK BREADS BY TIKKIDO.COM AND FROGPRINCEPAPERIE.COM 9 Best-Ever

RECIPE FROM PAULA BIGGS OF FROG PRINCE PAPERIE

This banana bread recipe is very straightforward and easy. The only thing that might might be a little strange is the buttermilk; most people don’t tend to have that on hand and don’t really want to but a whole container for just a 1/2 cup in a recipe. There is a way around this! I pour a tablespoon of apple cider vinegar into my measuring cup then fill up to the half-cup mark before I start my recipe. The vinegar sours the milk, and is a great substitution for buttermilk in this recipe.

Ingredients:

1/2 cup butter 1 cup sugar 2 eggs 1 tsp vanilla extract or vanilla bean paste 3 mashed bananas 1/2 cup buttermilk or sour milk 2 c flour 1 tsp baking soda 1/2 tsp salt 1/2 cup chopped nuts

Instructions:

Preaheat oven to 350 degrees. Cream butter and sugar in the bowl of an electric mixer; add eggs and mix well. Add milk, vanilla and bananas to mixture. Add dry ingredients to creamed mixture and blend well. Bake in 1 loaf pan for 70 minutes.

QUICK BREADS BY TIKKIDO.COM AND FROGPRINCEPAPERIE.COM 10 Bread Crumb Topping

RECIPE FROM NICOLE WILLS OF TIKKIDO.COM

This crumb topping is a fabulous addition to any one of the bread recipes here, save the lemon bread. You can make the crumb topping ahead of time, and just keep it in the freezer, ready to go at a moment’s notice. You never know when there might be a coffee cake or muffin emergency.

Ingredients:

1/3 cup brown sugar 1/3 cup sugar 1 teaspoon cinnamon 1/2 teaspoon ginger 1/8 teaspoon salt 1/2 cup butter, melted 1 3/4 cups flour

Combine all crumb topping ingredients together in a bowl, and mix until well combined. Press down into the bowl, and let the crumb mixture cool in the fridge. Once the crumb mixture has cooled down and firmed up a bit, you can break the mixture into large crumbs.

After you’ve poured your batter into the greased bread pans, bake your bread for 15 minutes. Add the crumb topping after 15 minutes, then return to the oven for approximately another 45-50 minutes. Your bread is done when a wooden skewer can be inserted in the center of the bread, and come out clean.

QUICK BREADS BY TIKKIDO.COM AND FROGPRINCEPAPERIE.COM