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Quick Mix
Yield: 1

8 1/2 c Unbleached All-purpose Flour 3 tb Baking Powder
1 tb Salt 2 ts Cream Of Tartar
1 ts Baking Soda 1 1/2 c Instant Non Fat Dry Milk
2 1/4 c Vegetable Shortening

In a large bowl, sift together all dry ingredients. Blend well. With a
pastry blender, cut in shortening until evenly distributed. Mixture will
resemble cornmeal in texture. Put in a large airtight container. Label
and stor in a cool, dry, place. Use within 10 to 12 weeks. Makes about 13
cups of Quick Mix.

VARIATION:

Use 4 1/4 cups Unbleached All-purpose Flour and 4 1/4 cups Whole-wheat
flour instead of 8 1/2 cups Unbleached All-purpose Flour. Increase baking
powder to 5 Tablespoons.



54

A QUICK DESSERT
Yield: 4 Servings

4 Pieces toast
4 sl Cheese
Nutmeg
1 1/2 c Applesauce
1/4 c Sugar

Add sugar and nutmeg to applesauce. Put applesauce on toast, about 3
tablespoons on each piece of toast. Lay a slice of cheese over the
sauce.
Bake in a moderate oven until thecheese melts. Serve hot.




493

A QUICK WAY TO DECORATE CAKE
Yield: 4 Servings

1 pk Marshmallows
Vanilla to taste
Green food coloring
1 pk Red hots
Box of cornflakes (4 1/2 c
White angel food cake

Melt marshmallows, add food coloring and vanilla. Add the
cornflakes, stir until well coated. Spread this onto a cookie sheet,
shaping into holly leaves. Place a red hot in middle. Let dry about
5 hours. Then top a white frosted angel cake with the holly leaves.




494

ABOUT QUICK BREADS
Yield: 1 Servings

See Below

As their name suggests, quick breads are just that-fast and very easy
to make. Quick breads range from pancakes to tender, flaky biscuits
to moist, rich nut breads.

Quick-acting baking powder rather than slower-acting yeast is the
leavening agent for quick breads. It consists of an acid, such as
cream of tartar, and an alkali, such as baking soda, which react with
one another in the presence of moisture to form a gas. In batter or
dough this gas forms tiny bubbles that expand quickly, creating the
structure of the quick bread. To be sure it is always fresh, purchase
only a small quantity of baking powder at a time.

BAKING TIPS

Use shiny pans and cookie sheets, which reflect heat, for golden,
delicate and tender crusts on muffins, coffee cakes and nut breads.

Grease only the bottoms of muffin cups; muffins will then be nicely
shaped and have no rim around the top edge.

Grease only the bottoms of loafpans for fruit or nut breads. The
ungreased sides provide a surface for the batter to cling to while
rising during baking, which helps form a gently rounded top.

Cool nut breads completely before slicing to prevent crumbling. Cut
with a sharp, thin-bladed knife, using a light sawing motion.




625

Recipe Books

ALL-SEASON QUICK BREAD OR MUFFINS (BASIC R
Yield: 24 Servings

1 c Whole wheat flour
2 c All-purpose flour
1 ts Salt
1/2 ts Soda
1 ts Baking powder
2 ts Cinnamon
1 c Walnuts, chopped
3 lg Eggs
1 c Sugar, white or brown
1 c Oil
1 ts Vanilla
2 c Prepared fruits such as
Banana, zucchini, carrot,
Tomato, orange or apple

COMMENTS: Choose from the following: Banana: Peel and pure? 4 to 5
medium bananas for 2 cup total. Carrot: Grate 1 or more medium
carrots for 2 cups total. Zucchini: Shred 3 medium zucchinis for 2
cups total. Orange: Grate one tablespoon orange rind. Peel seed and
chop 4 medium oranges for 2 cups total. Apples: Peel, core and shred
four medium apples. To two cups shredded apple, add one teaspoon
lemon juice. Tomato: Peel three to four medium tomatoes. Cut in
halves and squeeze out seeds. Chop and measures two cups pulp. For
quick loaves, have ready two greased loaf pans, 8 1/2 x 4 1/2 x 2
inches. For muffins, have ready 2 12-cup muffin pans. In a medium
bowl, combine flours, soda, baking powder, cinnamon and walnuts. If
preparing muffin mix for storage, omit nuts and divide dry
ingredients into three batches. In a large bowl, whisk eggs until
foamy, add sugar, oil and vanilla and whisk until blended. Add choice
of fruit or vegetables. Add dry ingredients and stir with fork just
until blended. Do not beat. Divide dough between loaf pans or muffins
pans. Bake loaves in preheated 350'F. oven for 50 to 60 minutes or
until tops are golden brown and a toothpick inserted in centre of
loaves comes out clean. Cool in pans for 10 minutes, before turning
loaves out on wire racks. When completely cool, wrap loaves in
aluminum foil and refrigerate for 24 hours before slicing. To freeze
for up to one month, put foil-wrapped loaf in heavy plastic bag and
seal. Bake muffins in pre-heated 375'F. oven, 12 minutes for large
ones, 10 minutes for small. Serve hot. For one-third muffin batch:
Use one cup plus one tablespoon dry mix, one egg, 1/2 cup sugar, 1/3
cup oil, 1/2 tsp. vanilla, 2/3 cup prepared fruit or vegetable and
1/3 cup nuts.



979

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