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Issued by The Agricultural Extension Service Texas A. & M. College System G. G. Gibson, Director, College Station TABLE OF CONTENTS Page PLAN BEFORE YOU BAKE ------...... 3 QUICK RECIPES Standard BiscuiL .. __ . 4 Supreme ---- . __ . 4 Sour Milk __ .. ._. __ 4 Variations of Plain Biscuit . .______5 Plain Bread .. .. _ 5 Variations of Plain Bread Muffins . ---- . 5 Hot for Breakfast or Supper .__ 5 Sour Milk Hot .__ .____ 5 Sweet Milk Hot Cakes ---- __ . . . 5 Potato Pancakes .. .. 6 Favorite Waffles . . ----______6 ._ .. __ .. . .. 6 Oatmeal Hurry-Ups .. ---- . ._.______7 Quick Coffee with Topping . ... _. . . 7 Ginger Muffins __ .. ... ---- . 7 QUICK BREADS MADE WITH CORN MEAL Cornbrea.d-Sour Milk ...... ___ 8 -Sweet Milk . ----_. .. .____ 8 Spoon Cornbread .. 8 Hush Puppies ._. .. -.--. .__ ._.. 8 Cornbread Ring ...... 8

MASTER MIX Master Mix Recipe ~ ---- .. . . 9

Recip;fsc~i~i;g__ ~~~~~_~._~.i_~. __-_-_-_-_-.-_-_-_-_-_-_-.-_-_._._-_-_-_-.-_-_-_-~~~_-.-_-_-_-_-_-.-_-.----~~:::::::::::::::::: ~ Muffins -- __ ...... _.. .__ . .___ 9 Cornbread -- __ . --.- . .. __ ..... __ .. ._. ._. .____ 9 QUICK LOAF BREADS White Nut Loaf . .. . 10 Quick Fruit Loaves ..__ ...... --- 10 ._. .. . ---- 10 Prune Bread _. __ --- . .. _. .__ 10 Orange Bread _.. .. _. .__ . .. __ : . .. 10 OTHER QUICK BREADS Steamed Boston Brown Bread ...._... _.. ._____ 11 Steamed Peanut Butter Date Bread ...... __ 11 CANNED QUICK BREADS __ .. .. ._. .. _. ._. .__ . 12

Photographs-Courtesy the Wheat Institute, Chicago, . Quick Breads by Extension Foods and Nutrition Specialists Texas A. & M. College System

Light, flaky biscuit-piping hot from the oven-with plenty of butter for a good hearty breakfast is a tradition in many a Texas family. Hot bread muffins, golden cornbread muffins or cornbread sticks, nut or fruit filled breads - all offer delightful ways to add interest to other every day meals and company meals, too. These quick breads, as well as hot cakes, waffles, pop-overs and quick coffee cakes, are quickly and easily made. They are called quick breads to distinguish them from the breads which require a longer time to prepare and bake. A light touch and little handling help to make quick breads quick. Success in any kind of baking is not due to good luck or to a knack for baking. It is due to using tested recipes, accurate measurements, and in following correct methods for mixing and baking. Plan Before You Bake "A thing well planned is a thing half done" is an old adage which may well apply to modern baking. Plan your baking be- fore you begin. • Read recipe and method carefully. Use only tested recipes. • Assemble and arrange all utensils. • Assemble and arrange all ingredients. After the planning comes the acrual process of preparation for baking. Good pointers to follow are: • Use good quality ingredients. • Measure all ingredients accurately and in standard meas- uring cups and spoons. Sift flour before measuring. • Follow the directions with recipe for mixing. • Use the type and size of pan as described in method. • Pre-heat the oven. Check the temperature of oven with a portable oven thermometer if there is doubt of an ac- curate thermostat on the oven. 3 Now your work is all done except serving the hot quick breads, and this is so easy. Hot breads should be served immed- iately after removing from oven. Keep them hot with a napkin placed in the bread basket or on the plate or tray. Butter or mar- garine is usually served with hot breads. Hot biscuits or muf- fins, butter and some jam, jelly, honey or preserves make a quick and easy dessert. There are many recipes. The following are con- sidered standard recipes for biscuits, muffins, hot cakes, waffles, cornbreads, quick loaf breads, steam breads and canned breads. There are several variations of some of the standard recipes in- cluded. A recipe for a Master Mix is included with several recipes using the Master Mix.

Quick Bread Recipes

STANDARD BAKING BISCUITS SUPREME POWDER BISCUIT 2 cups flour 2 cups flour .0 teaspoon salt 4 teaspoons baking powder 1 teaspoon salt .0 teaspoon cream of tartar 3 teaspoons baking powder 2 teaspoons sugar 4 tablespoons shortening .0 cup shortening 2/3 cup milk 2/3 cup milk Sift flour once, measure, add bak- Follow the same method as for ing powder and salt, sift into mix- standard baking powder biscui ts. ing bowl. Cut in shortening until Amount: 18 biscuits. mixture looks like coarse meal, us- ing a pastry blender or two knives. SOUR MILK· BISCUIT Add milk and stir with fork until 2 cups flour soft dough is formed. Turn out 2 teaspoons baking powder on lightly floured canvas or bread .0 teaspoon soda board and knead from 15 to 20 1 teaspoon salt times. Roll dough one half inch 4 tablespoons shortening thick; cut and bake in hot oven ~4 cup sour milk or buttermilk 450 to 475 0 F. from 10 to 12 min- Follow the same method as for utes. Amount: 18 to 20 biscuits standard baking powder biscuit. cut with 1-3/4 inch cutter. Amount: 18 biscuits. 4 VARIATIONS OF NUT MUFFINS: Add ~ cup PLAIN BISCUIT coarsely chopped nuts to flour mixture. DROP BISCUIT BREAKFAST MUFFINS: Add U cup diced cooked ham or Increase milk to make a soft dough . and stir about 18 light strokes. Do BLUEBERRY MUFFINS: Add 1 not knead. Drop by spoonfuls on cup blueberries to sifted dry in- greased baking sheet. gredients. Double amount of sugar for a finer texture. CHEESE BISCUIT If/HOLE WHEAT MUFFINS: Add 1 cup grated cheese to sifted Use 2 cups whole wheat flour in- dry ingredients. stead of the all-purpose flour.

NUT BISCUITS

Add 0 cup chopped nuts to sifted HOT BREADS FOR dry ingredients. . BREAKFAST OR SUPPER

SOUR MILK HOT CAKES PLAIN BREAD MUFFINS (The good old-fashioned kind) 2 cups all purpose flour 2 eggs 3 teaspoons baking powder 2 cups buttermilk ,Ih teaspoon salt 1 teaspoon soda 2 tablespoons sugar 2;4 cups sifted flour 1 egg 1 cup milk 2 teaspoons baking powder ~ cup melted shortening 1 teaspoon salt Sift flour, measure into sifter. Add 2 teaspoons sugar dry ingredients, sift into mixing 4 tablespoons shortening bowl. Beat egg and add milk and Beat eggs well. Beat in buttermilk melted shortening. Add to flour and soda, then sifted dry ingred- mixture, stir just enough to mois- ients, and melted shortening. Drop ten flour. Fill greased pans 0 b3.tter by spoonfuls onto a hot grid- 2/3 full. Bake in a hot oven 425 .dle or heavy iron skillet. As soon as F. for 20 minutes. Remove from hot cakes are brown on underside, pans immediately and serve hot. puffed and full of bubbles turn Makes 12 medium sized muffins. cake and cook on other side. Serve piping hot with butter and syrup. VARIATIONS OF PLAIN Makes. about 20 hot cakes depend- BREAD MUFFINS ing on size. PRUNE MUFFINS: Add 1 cup chopped dried prunes. SWEET MILK HOT CAKES RAISIN MUFFINS: Add ~ cup Use sweet milk instead of butter- chopped raisins. milk, omit soda and use 3 teaspoons 5 baking powder. Separate eggs, beat Beat egg yolks well. Add butter- yolks, add milk, etc. Fold in stiffly milk and soda; sifted dry ingred- beaten egg whites last. Bake as. for ients and melted shortening and sour milk hot cakes. fold in stiffly beaten egg whites last. Amount: 8 to 10 waffles. POTATO PANCAKES Note: 2 cups sour cream may be 2 cups grated raw potatoes used in place of milk and 7Lt cup milk shortening. 1 egg, slightly beaten 2 tablespoons flour 1 teaspoon salt 1 tablespoon finely chopped POPOVERS onion, if desired Drop from tablespoon onto greas- (High Hat Muffins, popped so ed pan. Cook until well browned they are crusty shells, hollow and crisp on both sides. Serve hot. inside) Amount: Makes about eight, de- pending on the size. Beat 2 eggs well, add 1 cup milk and continue beating. Next, beat in 1 cup sifted flour and 0 tea- FAVORITE WAFFLES spoon salt. Pour into very hot 3 eggs aluminum or iron muffin pans, 1~ cups buttermilk with 1/3 teaspoon shortening in 1 teaspoon soda each, until one-half full. Bake 45 0 1~ cup sifted flour minutes. Use a very hot oven (475 0 2 teaspoons baking powder F.) for 15 minutes-lower to 325 ~ teaspoon salt F. to finish baking. Serve immed- ~ cup shortening (part butter iately. Amount: 8 to 9 large, or for flavor) 15 small popovers. 6 OATMEAL HURRY UPS them. Pour into greased pan and ~ add topping. Bake in moderately 1 cups flour 0 3 teaspoons baking powder hot oven (425 F.) 25 minutes. 3 tablespoons shortening Yield: One 9" x 9" coffee cake. o teaspoon salt TOPPING 10 cups oatmeal 2 tablespoons butter 1 cup milk 2 tablespoons sugar Sift flour, salt and baking powder 74 crtp flour together. Add oatmeal and melted ~ cup dry bread crumbs shortening. Add milk and stir only o teaspoon cinnamon enough to moisten dry ingredients. Cream butter and sugar together. Drop by teaspoonfuls on a well Add flour, crumbs and cinnamon. greased baking sheet. Bake at 450 0 Mix to consistency of coarse crumbs F. for 15 minutes. Makes 10 and sprinkle over coffee cake bat- dozen medium size. ter before baking.

QUICI{ COFFEE CAKE GINGER MUFFINS WITH TOPPING 1 cup Molasses 10 cups flour o cup boiling water o cup sugar 2 ~ cups flour 2 teaspoons baking powder 1 teaspoon soda o teaspoon salt 10 teaspoons ginger 1 egg o teaspoon salt 2/3 cup milk 4 tablespoons meIted butter or 3 tablespoons melted shortening other fat Sift flour, sugar, baking powder Add water to molasses. Mix and and salt together. Beat egg, milk sift dry ingredients. Combine mix- and melted shortening together. tures and beat in melted butter. Stir liquids into dry ingredients, Bake in muffin pans 15 to 20 min- mixing only enough to moisten utes at 350 0 F. Quick Breads Made with Corn Meal CORNBREAD SPOON CORNBREAD (Sour Milk) 1 cup corn meal 3 tablesp?ons melted butter or (CORNBREAD with flour) margarme .0 cup flour 1 ClIp milk 2 cups corn meal 1 cup boiling water 1 teaspoon baking powder 1 teaspoon salt ,)/z teaspoon soda 2 teaspoons baking powder 1 teaspoon salt 2 well beaten eggs 2 tablespoons fat Mix corn meal, salt and shorten- 1 egg ing. Add boiling water, beating 2 cups sour milk until smooth. Add milk, eggs and (CORNBREAD without flour) baking powder. Turn into a greas- ed baking dish or pan and bake in 2 cups corn meal 0 a moderate oven (350 F.) for 45 teaspoons baking powder 1.0 minutes. Serve with spoon from teaspoon soda .0 baking dish. Serves 4 to 6. 1 teaspoon salt 1 tablespoon sugar (if desired) 2 tablespoons fat HUSH PUPPIES 1 egg .0 cup sifted enriched flour 10 cups sour milk 3 teaspoons baking powder Sift together the corn meal, flour, 1 tablespoon sugar if used, baking powder, soda, salt .0 teaspoon salt and sugar (if used). Beat egg and 1.0 cups white corn meal add milk. Pour into hot greased 1 small onion, finely chopped bread pans, muffin pans or corn (Optional) stick pans. Bake in oven 375 to 1 beaten egg 0 400 F. for 25 to 30 minutes or :3-1 cup milk until a golden brown. Serves 6. Sift together dry ingredients. Add onion. Add beaten egg and milk to dry ingredients, stirring lightly. CORNBREAD Drop a teaspoon of batter for each (Sweet Milk) hush puppy into hot deep fat (360 0 F.) frying only a few at a time. 1 cup yellow corn meal Fry until a golden brown. Drain 1 cup sifted flour on absorbent paper. Makes 2 doz- .!/i cup sugar, if desired en. ~ teaspoon salt 3 teaspoons baking powder 1 egg CORNBREAD RING 1 cup sweet milk 1 cup corn meal % cup shortening 1 cup sifted flour Mix and bake as for sour milk corn :4 cup sugar bread. .0 teaspoon salt 8 1 teaspoon poultry seasoning shortening. Pour over dry ingred- (Optional) ients. Mix well. Bake in a greas- 4 teaspoons baking powder ed 8-inch ring mold in a hot oven (425 0 F.) 25 minutes or until a 1 egg golden brown. Turn out onto 1 cup milk round chop plate. Fill the center :4 cup shortening of the ring with creamed tuna, Sift all dry ingredients together. chicken, peas, carrots or a combi- Beat egg, add milk and melted nation of these. Makes 8 servings.

Master Mix The homemade Master Mix is a Roll 0 inch thick. Cut. Bake on little cheaper than most of the com- baking sheet in a hot oven (450 0 mercial mixes. The master mix F.) from 10 to 12 minutes. Makes recipes will save time and energy. 18 two-inch biscuits. MASTER MIX RECIPE* MUFFINS 9 cups sifted all purpose flour 3 cups Master Mix 1/3 cup double acting baking 2 tablespoons sugar powder 1 cup milk 1 tablespoon salt 1 egg 2 teaspoons cream of tartar Add sugar to the Mix. Combine ~ cup sugar milk and beaten egg. Add to the 2 cups shortening which does not Mix. Stir until flour is just mois- require refrigeration tened (about 15 strokes). Bake in Stir baking powder, salt, cream of greased muffin pans in hot oven 0 tartar and sugar into flour. Sift (425 F.) for about 20 minutes. together three times into a large Makes 12 medium sized muffins. mixing bowl. Cut in shortening, with a pastry blender, until the CORNBREAD Mix is the consistency of corn meal. 10 cups Master Mix Store in covered containers at room Yl- cup corn meal temperature. To measure the Mas- o teaspoon salt ter Mix, pile it lightly into cup 2 tablespoons sugar and level off with a spatula. Yl- cup sweet milk 1 egg Stir corn meal, salt and sugar into RECIPES USING the Mix. Combine milk and beat- MASTER MIX en egg. Add to the Mix, stirring until blended. Bake in greased pan BISCUiTS 0 in a hot oven (425 F.) about 30 3 cups Master Mix minutes. Yield: lO" x lO" pan. 1 cup milk Add milk to the Mix all at once, *Reference - Agricultural Exten- stirring 25 strokes. Knead 15 to sion Service, Purdue Univer- 18 times on lightly floured board. sity, Lafayette. . 9 Quick Loaf Breads WHITE NUT LOAF PRUNE BREAD 3 cups sifted flour ~ cup shortening 4 teaspoons baking powder o cup sugar 1 teaspoon salt 1 egg ~ cup sugar 1 cup prunes (cooked, drained) ~ cup chopped nuts 2 cups flour 1 large egg o cup nuts 10 cups milk 3 teaspoons baking powder 2 tablespoons shortening, melted o teaspoon salt Sift dry ingredients. Add nuts. ~~ cup liquid (prune juice and Stir in well beaten egg mixed milk) with milk. Stir in shortening. Pour 2 teaspoons grated lemon rind into greased bread loaf pan (8" Cream shortening and sugar to- by 4"). Let stand 20 minutes be- gether. Blend in beaten eggs and fore baking. Bake about 60 min- fruit. Stir in dry ingredients alter- utes in moderate oven (350 0 F.) nately with liquid. Add nuts. Pour batter into greased bread loaf pan (8" x 4"). Bake 55 to 60 min- QUICK FRUIT LOAVES utes in moderate oven at 350 0 F. BANANA BREAD o cup shortening ORANGE BREAD 1 cup sugar Parboil 2 cups orange peel, finely 2 eggs cut, in 1 cup water and 1 teaspoon 1 cup ripe bananas, crushed (about soda for 10 minutes. Drain and 3 good sized bananas) rinse well in clear water. Add 1 o cup nuts cup sugar and 3/4 cup water. Cook 2 cups flour until tender and thick. Make bat- 1 teaspoon soda ter of following ingredients: 10 2 eggs (do not separate) 3~ cups flour 1 cup sweet milk 1 cup pecans ~ cup sugar Add warm orange peel; and floured 2 tablespoons melted butter pecans. Bake from 1 to 10 hours o teaspoon salt in moderate oven at 350 0 F. Makes 3 teaspoons baking powder two small or one large loaf. Other Quick Breads STEAMED BOSTON STEAMED PEANUT ~ROWN BREAD BUTTER DATE BREAD 2 cups whole wheat flour ~ cup peanut butter 1 cup corn meal 3i cup sugar 1.0 teaspoons soda 1 egg 1~ teaspoons salt 1 cup raisins 2 cups sifted flour 2 cups buttermilk 3 teaspoons baking powder % cup dark molasses 1 teaspoon salt Sift together the meal, soda, and 1,14: cups milk salt-add to whole wheat flour and ~ raisins and mix well. Mix the but- cups dates, chopped termilk and molasses. Add to dry Cream together peanut butter and ingredients. Stir only enough to sugar and add egg. Mix well. Sift wet the dry ingredients. Fill greas- together flour, baking powder and ed cans to one inch of top. Cover salt and add to the creamed mix- the cans with waxed paper. Steam ture alternately with the milk. Fold in pressure cooker for 2 hours. The in the dates. Fill greased mold 2/3 water in the cooker should be at full, cover tightly and steam for least half way up the sides of the 2 ~ hours. Serve hot or cold. cans. M2kes 2 loaves. CANNED QUICK BREADS

Any of the quick loaf breads may Tighten two lugs on the pressure be canned by the following direc- cooker and leave the pet cock open tions: Grease number 2 plain tin during the entire steaming process. cans. Fill with batter to within It may be necessary to check amount ~ inch of the top. Seal the first of water in cooker when about half roll on the can. Place the cans on through steaming period. If neces- a rack in pressure cooker and add sary, add more boiling water to water to about half way up sides cooker. Complete seal on the cans of cans. Steam for one hour and and process at 10 pounds pressure fifteen minutes in pressure cooker. for 30 minutes.

Cooperative Extension Work in Agriculture and Home Economics, The Texas A. 81; 1\1. College System and Department of Agriculture Cooperating. Distributed in furtherance of the Acts of Congress of May 8 and June 30, 1914. UM-1-50 12