Decadent, Sinful Quick Breads: In the Pantry Quick Breads, #2

By Joyce Middleton

37 Quick Bread Recipes with 21 Curd, Custard, Sauce and Syrup Recipes

I invite you to travel with me on a decadent and sinful flavor extravaganza, guaranteed to delight the senses. Forget the calorie counting; forget the low-carb; forget the sugar-free - to satisfy a decadent craving.  Forget about making fussy cupcakes or decorating a fancy cake.

I started with my favorite sweet quick bread flavors and transformed them using flavors not usually found in quick breads. I then dressed them up for more formal and decadent experiences. You know - those times when you just must have chocolate, caramel, coconut, lemon or just something sinful and unusual, but simple.

Satisfy your craving and save the rest for later.  I'll show you how to do this using what you already have in your pantry and how ordinary quick bread recipes can be just as decadent, but simpler than other time-consuming desserts.

Here's a few of my creations included:

• Chocolate Orange Cheese
• Coconut Coffee Date Nut
• Double Chocolate Custard Pistachio
• Grand Marnier Chocolate Cumin
• Orange Caramel Almond
• Orange Chocolate Cumin
• Orange Cranberry Chocolate Chip
• Peanut Butter Curry
• Vanilla Apple Caramel
• Vanilla Butterfinger
• Vanilla Lavender
• Walnut Cherry Rum

 

• Language: English
• Publisher: In the Pantry
• Release date: Oct 27, 2022
• ISBN: 9798215216743

Book preview

HOW TO USE THIS COOKBOOK

I’m the type of baker who likes to use items I already have in my pantry and that is what this series is based on. Using this approach, you can save a lot of money by making your own curds, custards, syrups, and sauces. Of course, if you already have a jar of caramel sauce in your pantry, feel free to use it up, before deciding to make your own – fresh and made from your pantry is so much better!  In addition, they all keep very well in the freezer for up to six weeks and defrost very quickly to room temperature.

Deciding What to Bake

Each type of quick bread has its own section. In each section are basic recipes for flavors and textures to satisfy your craving:

Quick Bread

This easy and fast bread is baked in a loaf pan. It will take 40-60 minutes to bake a loaf and then the loaf must be sliced before serving. You can bake a loaf in 8x5 or 9x6 loaf pans, but today there are many other sizes available to produce smaller tea breads. I like to freeze my loaf already sliced for easy use.

Muffins

You can bake your muffins in mini muffin tins all the way up to large muffin pans. For a decadent and sinful muffin, I suggest a mini or regular muffin pan. These freeze nicely but take a little longer to defrost. A muffin is heavier than a cupcake and therefore not really suited to a heavy icing but will do very well filled or sauced.

Scones

A scone recipe will make 8-12 scones, depending on the size you make. These are more of a biscuit with a moist center and crisp shell. I like to make scones decadent with the filling or drizzle I decide to use. Because the dough must be rolled, you can use bars or chips and nuts and dried fruit as a filling before baking. Or you could use a sweet scone and serve it on a sauced plate to satisfy your sinful craving.

Bread Pudding

Your bread, muffins and scones will produce a delightful pudding you’ll want to serve with a spoon or a fork; warm or cold. Not only is it baked with cream, eggs, and sugar into a custard, but it can be served with a drizzle of your favorite sauce. If you are not satisfied with your breads, muffins, or scones, don’t throw them out – turn them into a bread pudding!

Ingredients

All the recipes included use common ingredients you probably already have in your pantry. You’ll want to find a recipe to satisfy your craving and match the ingredients to what you have on-hand. Then find a quick bread that can be completed in the time you have to bake. The basic items you should have in your pantry are:

- Baking Powder

- Baking Soda

- Brown Sugar

- Butter

- Chocolate

- Cinnamon

- Cocoa

- Coffee

- Eggs

- Flour

- Milk/Cream

- Nuts

- Raisins

- Sugar

- Vanilla Extract

- Vinegar

Adjustments for Taste

After having family and friends sample my creations, I can see how widely people differ in their taste and preferences. Although you may like cumin, you may not like as much as I have specified in my bread recipe. Keeping this in mind, it’s very important to start with smaller quantities of spices and herbs and then taste test your batter. You can always adjust your flavors up, but you can never adjust down once you have added too much!

I would have never used the peanut butter, cayenne pepper and cinnamon combination if I hadn’t taste tested it together. I immediately fell in love; you may hate it – such is the diversity of our taste buds.

Note: Taste test your batter only when you know your ingredients are fresh, especially your eggs. Many people do fine not tasting their batter and instead, adjust the recipe for the next time they use it.

Syrups and Sauces

Once you are familiar with how easy it is to make your own syrups and sauces, you’ll never want to purchase them again. Making yours fresh with no preservatives and unknown chemicals, you’ll be pleasantly surprised how vibrant these taste – bursting with flavor.

All the syrups, curds, custards, and sauces have been tested to keep in the freezer up to six weeks and taken out and defrosted in the refrigerator or at room temperature before serving. The ones you really need to be concerned about are the curds and custards that are made with eggs. I would recommend always defrosting those in the refrigerator.

Once you have a good stock of these in the freezer, the variations in the recipes are almost endless. Have fun being creative and try new taste variations you haven’t been introduced to before.

Calorie and Fat Reductions

The recipes included in this book have been