The Quick Breads File

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The Quick Breads File

Postby Jan Tz » Sun Oct 22, 2006 7:50 am

These recipes evolved and simplified over time, so here's some notes to go with them:

(1)Bake at 350 F.

(2)liquid can be lukewarm soymilk, ricemilk, juice, or water

(3)Just add the vinegar to the liquid; no need to "sour" anything.


APPLE-OAT QUICK BREAD

Pre-heat oven to 375 F. Spray or grease an 8 x 8 cake pan.

Peel, core, and chop 1 medium apple.

Combine:
1 and 1/4 cup soymilk (fat-free is fine)
1 and 1/4 Tbs. white vinegar

Let stand to sour while you mix the dry ingredients:
1 cup all-purpose flour
1 cup uncooked quick oats
4 Tbs. sugar
1 tsp. salt
1 Tbs. baking powder
3/4 tsp. baking soda
1/2 tsp. cinnamon
When the oven reaches temp, stir the soured soymilk and the chopped apple into the flour mixture. Mix quickly and do not over-mix. Pour into prepared pan. Bake about 30 minutes. Toothpick inserted in center will come out clean. Let stand 15 minutes before cutting and serving. Optional: Sprinkle the batter in the pan with brown sugar. The bread will be very much like a coffee cake.


CRANBERRY-ORANGE QUICK BREAD (revised)

Preheat oven to 375 F. Grease or spray an 8 x 8 cake pan.

1 cup fresh or frozen cranberries
1 cup water
1 and 1/4 cups orange juice
1 Tbs. white vinegar

2 cups all-purpose flour
1/4 cup sugar
1 tsp. salt
1 Tbsp. baking powder
3/4 tsp. baking soda
1 Tbsp. orange peel (optional)

1) Put cranberries and water in a saucepan. Bring to a boil and cook about 5 minutes, or until the skins on the cranberries burst. Drain the berries. You don't need the cooking water.
2) Combine the orange juice and vinegar.
3) Combine the remaining dry ingredients and mix well. Add the orange juice mixture and the hot cranberries. Mix quickly and do not over-mix. Pour into prepared pan. Sprinkle top of batter with sugar. Bake 20 to 25 minutes or until top is golden. Toothpick test for doneness. Let sit in pan 5 minutes then remove to rack to cool completely. Cover with a kitchen towel while it is cooling.


CORNBREAD

Preheat oven to 375 F. Grease an 8" square or round cake pan.

Combine:
1 and 1/4 cup soymilk
1 Tbsp. plus 1 tsp. white vinegar

Let stand while you mix the dry ingredients:
1 cup cornmeal
1 cup all-purpose flour
2 Tbsp. sugar
1 tsp. salt
1 Tbsp. baking powder
3/4 tsp. baking soda

When the oven reaches temp., pour the soured soymilk into the dry ingredients. Mix quickly, and don't overmix (standard quick bread directions). Pour into the prepared pan. Bake for 25-30 minutes. When done, the top will be golden and a toothpick inserted in center will come out clean. Let stand to cool before trying to cut.


BOSTON BROWN BREAD

Pre-heat oven to 350 F. Grease an 8 x 8" baking pan.

Combine and let stand for ten minutes:
1 cup plain soymilk
1 Tbs. white vinegar

Mix the dry ingredients:
1/2 cup cornmeal
1/2 cup whole wheat flour
1/2 cup white flour
3/4 tsp. salt
1/2 + 1/8 tsp. baking soda

To the dry ingredients, add the soured soymilk and:
3 ounces molasses
1/2 cup raisins

Mix quickly and do not over-mix. Pour into prepared pan. Bake for about 25 minutes -- toothpick test for doneness. Let stand in pan for ten minutes, then remove to rack. Let cool completely before slicing.


LEFTOVER OATMEAL QUICK BREAD

Preheat oven to 375 F. Grease or spray an 8x8" baking pan.

Cook together:
1/2 cup quick oats with
1 cup water (or use 1 cup leftover oatmeal)

Combine and let stand:
1 cup soy or rice milk (you can also use water)
1 Tbs. + 1 tsp. white vinegar

Mix the dry ingredients:
2 cups all purpose flour
1/4 cup sugar
1 tsp. salt
1 Tbs. baking powder
3/4 tsp. baking soda

When the oven is preheated, combine the cooked oatmeal with the liquid ingredients and mix well. Then combine the oatmeal liquid with the dry ingredients. Mix quickly and do not overmix. Batter will be very thick. Pour (dump) batter into prepared pan. Bake about 25 minutes -- toothpick test for doneness. Let stand in pan 10 minutes. Remove and wrap in dry towel to cool. Let cool completely. Wrap in plastic. This is a very moist bread which will slice more easily on the second day. No need to refrigerate.


GINGERBREAD
Preheat oven to 350 F. Grease or spray an 8" x 8" cake pan.

Combine the liquid ingredients:
1 and 1/4 cups hot soymilk, ricemilk, or water
1 Tbs. + 1 tsp. white vinegar
1/4 cup molasses

In a separate bowl, combine the dry ingredients:
2 cups all-purpose flour
1 tsp. salt
1 Tbs. baking powder
3/4 tsp. baking soda
1 tsp. ginger
1 tsp. cinnamon

When the oven reaches temp, pour the liquid into the dry ingredients. Mix quickly and do not over-mix. Pour into prepared pan. Bake about 25 min.--toothpick test for doneness. Remove from oven and let stand in pan for 10 minutes. Remove from pan and wrap in a clean dry kitchen towel until completely cooled. May dust with powdered sugar or eat with applesauce.


SALLYBREAD

Preheat oven to 350 F. Spray or grease a 9" x 13" baking pan.

Combine the liquid ingredients together:
1 and 1/4 cups HOT soymilk, ricemilk, or water
1 Tbs. + 1 tsp. white vinegar.

Combine the dry ingredients together:
2 cups all-purpose flour
1/4 cup sugar
1 tsp. salt
1 Tbs. baking powder
3/4 tsp. baking soda

When the oven reaches temp, stir the liquid ingredients into the dry. Mix quickly, and do not over-mix. Pour into prepared pan and spread it around evenly to cover bottom of pan.

Now pour the contents of:
1 (21 ounce) can of fruit pie filling

on top of the batter in the pan. Spread it around to mostly cover. Bake about 20 to 25 minutes -- toothpick test for doneness. Remove from oven and let cool in the pan. Serve warm or cover and refrigerate.


ICED CINNAMON-RAISIN QUICK BREAD
Preheat oven to 350 F. Grease or spray an 8" x 8" cake pan.

Mix the dry ingredients together:
2 cups all-purpose flour
1/4 cup brown sugar
1 Tbs. baking powder
1 tsp. cinnamon
1 tsp. salt
3/4 tsp. baking soda

Combine the liquid ingredients:
1 and 1/4 cups hot water
1 Tbs. + 1 tsp. white vinegar

Have ready:
1/2 - 1 cup raisins (the amount is flexible; use what you have on hand)

When the oven reaches temp., pour the liquid ingredients and add the raisins to the dry ingredients. Mix quickly and do not over-mix. Pour into the prepared pan. Bake for about 25 minutes -- toothpick test for doneness.

Just before the bread is ready to come out of the oven, prepare the icing:
3/4 cup powdered sugar
1 tsp. vanilla extract
4 tsp. warm water

Mix the ingredients for the icing together, then spread over the bread as soon as it comes out of the oven.

Let the bread cool completely before serving, several hours or overnight.

Chopped, peeled apples could easily be added to this with good results.


PLUM GOOD COFFEE CAKE
Pre-heat oven to 350 F. Spray or grease an 8" x 8" cake pan.

Mix the dry ingredients together:
2 cups all-purpose flour
1/4 cup sugar
1 Tbs. baking powder
1 tsp. salt
3/4 tsp. baking soda
1/2 tsp. ground nutmeg
1/2 tsp. grated lemon zest (optional)

Pit and slice, but do not peel:
4 red or purple plums

Mix the liquid ingredients:
1 and 1/4 cups soymilk, ricemilk, or water (I use water)
1 Tbs. + 1 tsp. white vinegar

Have ready:
1/4 cup light brown sugar

When the oven reaches temp., stir the liquid ingredients into the dry. Mix quickly and do not over-mix. Spread in prepared pan. Arrange plum slices close together on top, peel side up, pressing them halfway into batter. Sprinkle with the brown sugar. Bake 30 minutes -- toothpick test for doneness. Cool in pan on rack for 15 minutes. Cool completely in refrigerator before slicing.


Zucchini Quick Bread
Pre-heat oven to 350 F. Grease or spray an 8" x 8" cake pan or an 8" round pan.

Combine the dry ingredients:
2 cups all-purpose flour
1/4 cup brown sugar
1 Tbs. baking powder
1 tsp. salt
3/4 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ginger
pinch ground cloves
pinch nutmeg

Combine the liquid ingredients in a separate bowl:
1 and 1/4 cups soymilk, ricemilk, or water (I use water)
1 Tbs. + 1 tsp. white vinegar
1 cup peeled and shredded zucchini (about one average zucchini)

When the oven reaches temp., add the liquid ingredients to the dry. Mix quickly and do not over-mix. Pour into prepared pan. Bake for about 25 to 30 minutes -- toothpick test for doneness. Remove from oven and let stand in pan 10 minutes. Remove from pan and wrap in clean dry kitchen towel. Let cool completely before slicing.


PUMPKIN SPICE QUICK BREAD
Pre-heat oven to 350 F. Grease an 8" x 8" square cake pan.

Combine the dry ingredients:
2 cups all-purpose flour
1/4 cup sugar
1 Tbs. baking powder
1 tsp. salt
3/4 tsp. baking soda

In a separate bowl, mix the liquid ingredients thoroughly:
3/4 cup hot water, soymilk, or ricemilk (I use water)
1 Tbs. + 1 tsp. white vinegar
1 cup canned pumpkin pie filling

When the oven reaches temp., add the liquid ingredients to the dry ingredients. Mix quickly and do not over-mix. Dump into prepared pan. Bake about 30 minutes -- toothpick test for doneness. Remove from oven and let sit in pan 10 minutes. Remove from pan and cool completely on rack. Slice when completely cooled.

Variation: If you use pumpkin pie filling, note that it contains sugar already; you may want to reduce or eliminate the added sugar in this recipe, according to taste. If you want to use plain canned pumpkin, then use the sugar, and add 1 tsp. pumpkin pie spice or 1/2 tsp. cinnamon and 1/4 tsp. nutmeg, or according to taste.

You could also add 1/2 cup raisins to this. Soak 'em first to soften, then drain, and add in with the liquid ingredients.


CARROT QUICK BREAD
Preheat the oven to 350 F. Grease or spray an 8"x8" cake pan.

Mix the dry ingredients together:
2 cups all-purpose flour
1/4 cup brown sugar
1 Tbs. baking powder
1 tsp. salt
1 tsp. cinnamon
3/4 tsp. baking soda

In a separate bowl, combine the liquid ingredients:
1 and 1/4 cups hot soymilk, ricemilk, or water (I use water)
1 Tbs. + 1 tsp. white vinegar
1 cup grated carrot
1 tsp. vanilla extract

When the oven reaches temp., add the liquid to the dry ingredients. Mix well, but do not over-mix. Pour into prepared pan. Bake about 25 to 30 minutes -- toothpick test for doneness. Remove from oven and let stand in pan 10 minutes. Remove from pan; wrap in clean dry kitchen towel. Let cool completely before slicing. Optional: You may add 1/2 cup chopped nuts or raisins to the batter.


ALMOND-POPPYSEED QUICK BREAD
Preheat oven to 375 F. Grease or spray an 8" x 8" baking pan.

Combine the liquid ingredients in a small bowl:
1 and 1/4 cups HOT tap water
1 Tbsp. + 1 tsp. white vinegar
1 tsp. almond extract

Combine the dry ingredients in a medium bowl:
2 cups all-purpose flour
1/4 cup sugar
1 tsp. salt
1 Tbsp. baking powder
3/4 tsp. baking soda
2 Tbsp. poppyseeds
1/2 cup toasted sliced almonds*

When the oven reaches temp, combine the liquid and dry ingredients. Batter will be foamy. Mix quickly and do not overmix. Pour into prepared pan. Bake about 25 minutes. Toothpick test for doneness. Remove from oven and let stand for 10 minutes. Remove from pan. Wrap in a clean dry kitchen towel and let cool thoroughly before slicing.
*To toast almonds, put in a dry skillet and cook over medium heat, stirring often, until browned. You can also make this without the almonds, because the almond extract provides plenty of almond flavor...without the fat.


Pineapple upside-down Coffeecake

Preheat oven to 350 F. Spray a 9" round cake pan with non-stick.

1/2 cup brown sugar
8 oz. can pineapple rings, packed in its own juice, drained (reserve juice)
HOT water
1 Tbs. + 1 tsp. vinegar
1 tsp. vanilla extract
2 cups all-purpose flour
1/4 cup sugar
1 tsp. or less salt
1 Tbs. baking powder
3/4 tsp. baking soda

1. Spread the brown sugar and 1 Tbs. pineapple juice evenly in the bottom of the pan.
2. Arrange the pineapple rings in the pan on top of the brown sugar.
3. Mix the rest of the pineapple juice with enough hot water to equal 1+1/4 cups liquid. Add the vinegar and vanilla and stir to mix.
4. Mix the remaining (dry) ingredients in a bowl. When oven has reached temp., pour the liquid ingredients into the dry. Mix quickly and do not over-mix.
5. Pour the batter over the pineapple rings. Spread evenly with the back of a spoon.
6. Bake 25 to 30 minutes, or until browned. Toothpick test for doneness.
7. Let cool in pan 10-15 minutes.
8. Invert pan over plate and remove coffeecake onto the plate. If the pineapple rings stick to the bottom of the pan, just use a spatula to remove and put them in their place on the cake.
9. This is the hard part: let cool completely before slicing and eating.

This is a tea- or dessert-bread, not a dinner bread. Slice in wedges, put on a plate, and eat with a fork.


Banana Bread
Preheat oven to 350 F. Grease or spray an 8"x8" cake pan.

Mix the dry ingredients together in a bowl:
2 cups flour
1/4 cup sugar or to taste
1 Tbs. baking powder
1 tsp. salt or to taste
3/4 tsp. baking soda

Mix the liquid ingredients together separately:
3/4 cup hot water
1 Tbs. + 1 tsp. vinegar
3 bananas, well mashed

When oven reaches temp., combine the liquid with the dry ingredients. Mix well, but do not over-mix. Pour into prepared pan. Bake 25 to 30 minutes; toothpick test for doneness. Let sit in pan 10 minutes. Remove from pan. Let cool completely on rack.


"EGGNOG" QUICK BREAD

1 and 1/4 cups hot nog (tested with Silk Nog)
1 T + 1 tsp. vinegar
2 cups flour
1/4 cup sugar
1 tsp. salt
1 Tbs. baking powder
3/4 tsp. baking soda
1 tsp. ground nutmeg, or to taste

Preheat oven to 350 F. Grease or spray an 8" x 8" cake pan.
Mix the dry ingredients. When the oven reaches temp., add the hot water and vinegar to the flour mix. Mix quickly and do not over-mix. Pour into the prepared pan. Bake about 25 min. -- toothpick test for doneness. Glaze: Mix 3/4 cup powdered sugar with enough nog to let it drizzle over the warm bread, then sprinkle lightly with nutmeg. Let cool completely before eating.


Raspberry Cocoa Quick Bread

Preheat oven to 350 F. Spray an 8 x 8" square or 8" round cake pan with non-stick spray.

Combine the dry ingredients and mix well:
2 cups flour
1/4 cup sugar
1/4 cup cocoa
1 tsp. salt
1 Tbs. baking powder
3/4 tsp. baking soda

Combine liquid ingredients separately:
1 and 1/4 cups hot water (tap water hot, not boiling)
1 Tbs. + 1 tsp. white vinegar
1 tsp. vanilla extract

Have ready:
1 (10 ounce) jar Polaner All-Fruit, in Raspberry flavor

When the oven reaches temp., add the liquid ingredients all at once to the dry ingredients. Mix quickly with a spoon, and do not over-mix. Put half the batter into the pan; spread evenly. Spoon about 3/4 of the jar of Polaner Raspberry fruit spread onto the batter. Put it on evenly, but don't try to spread it around. Put the rest of the batter on top of the fruit and spread gently and evenly to cover. Bake 25 minutes -- toothpick test for doneness. Leave the bread in the pan and put the pan on a rack to cool. Remove the last 1/4 jar of fruit spread, put in a bowl, and microwave 30 seconds or so to melt. Pour this melted spread over the warm bread to glaze. Let the bread cool completely before cutting.


HONEY SPICE QUICK BREAD
Preheat oven to 350 F. Spray or film an 8 x 8" cake pan.

Mix the dry ingredients together in a bowl:
2 cups all-purpose flour
1 Tbs. baking powder
1 tsp. salt
1 tsp. powdered ginger
3/4 tsp. baking soda
1/2 tsp. cinnamon

Mix the liquid ingredients together in another bowl:
1 + 1/4 cups hot soy or rice milk or water
1 Tbs. + 1 tsp. vinegar
1/4 cup honey

When the oven reaches temp., pour the liquid into the dry ingredients. Mix quickly, but do not over-mix. Pour into your prepared pan. Bake 25 to 30 minutes -- toothpick test for doneness. Let cool in pan on rack for 10 minutes. Remove from pan, wrap in clean dry kitchen towel, set on rack, and let cool completely. This is a lighter form of my gingerbread recipe, as it uses honey instead of molasses.


HONEY-ALMOND QUICK BREAD

Preheat oven to 350 F. Grease or spray an 8" x 8" cake pan.

Mix the dry ingredients together:
2 cups unbleached flour
1/2 cup sliced almonds (don't use a full 1/2 cup; reserve some to garnish the top of the bread)
1 Tbs. baking powder
1 tsp. salt
3/4 tsp. baking soda
zest from half an orange, or to taste

In separate bowl, mix the liquid ingredients:
1 and 1/4 cups orange juice
2 to 4 Tbs. honey, amount depends on your taste. I used 4 Tbs.
1/2 tsp. almond extract

When the oven reaches temp., pour the liquid into the dry. Mix quickly -- don't overmix. Pour into prepared pan. Bake 25 to 30 min. -- toothpick test for doneness. Remove from oven. While bread is still hot, drizzle with 2 Tbs. warm honey; spread with knife to cover top of bread. Sprinkle with reserved almonds; press lightly into the honey so they will stick. Let cool for a while in pan. Remove very carefully to a rack to finish cooling.


CORN CAKES & SPICY BEANS

Sandie’s note: Because these corn cakes go so well with the spicy beans, I have to include both (even though this is a list of quickbreads)!

Two steps: make the corn cakes, and heat up the beans.

Corn Cakes:
1/2 cup all-purpose flour
1/2 cup yellow corn-meal
1 Tbs. baking powder
1 tsp. salt
1 cup water

Heat up the griddle. Mix the dry ingredients together. Stir in the water. Mix well until there are no lumps in the batter. When the griddle is hot (a drop of water dances on the hot surface), pour the batter out to form 4 or 5" cakes. When they are done on the bottom, flip them over and continue cooking. They will be yellow, not browned. This will make 7 or 8 cakes, depending on size.

While your cakes are cooking, open up a can of your favorite spicy beans, or chili beans or baked beans and heat them up.

When the corn cakes are done, remove to a platter and pour the hot beans over the tops of the cakes. Sprinkle with a little chopped onion, if you like. Enjoy! You can have dinner on the table in about ten minutes!


BEER BREAD (This is not an original recipe.)
Only 3 ingredients!

3 cups self-rising flour
2 Tbs. sugar
1 (12 oz.) can beer, at room temperature
Mix all the ingredients together with a spoon. Pour into greased and floured loaf pan. Bake at 373 F. for 45 min. Cool on rack.
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Postby Doris » Sun Oct 22, 2006 10:02 am

Thanks for posting your Quick Bread recipes!!!! I've copied them so I won't lose them. :)
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quick breads file

Postby Kathy » Sun Oct 22, 2006 1:45 pm

Jan, I am so glad you brought these to the new board! Thanks.
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Thank you

Postby serenity » Sun Oct 22, 2006 3:13 pm

Thank you, Jan Tz. :-D To have these all in one document is enormously helpful. I appreciate that you took the time to do this.
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Postby Doris » Tue Jan 09, 2007 10:28 am

Jan Tz, I just made your delicious cornbread again. Yummy!! I used ww flour this time instead of the all-purpose flour. Usually I use the all-purpose flour because the whole wheat I used once before gave it a bitter taste. Since I just bought a new bag of ww flour I tried it . Think my other ww flour was old. Anyway, thanks for all your wonderful bread recipes. :)
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Postby hope101 » Tue Jan 09, 2007 2:45 pm

Wow, thanks so much! :D I LOVE cranberry orange bread and haven't yet McDougallized the recipe I had from childhood, so thanks again.
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Postby Dragonfly » Tue Jan 09, 2007 5:31 pm

Thank you for sharing these.
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Postby jewel » Fri Jan 12, 2007 10:23 am

Made the Banana Bread on Tuesday using whole wheat self-raising flour. Didn't have a third banana at the time so I substituted a little soya milk instead. Came out really nice and moist (pleasant surprise as when I've substituted fat/oil before I've normally ended up with a kind of rubbery texture). Enjoyed the last one with my NoCaf this morning :D and hope to try some of the other varieties very soon. Thanks for sharing.
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Raisin Bread Review

Postby Quinda » Sun Jan 14, 2007 5:09 pm

Jan, your raisin bread is delicious. I just made it this evening with 100% whole wheat flour. My husband made me proud the other day when he read the ingredient list on the loaf in the store and then put it back. He said I should tell you that it would take a strong willed person to wait several hours for it to cool. I had two pieces and he had one while still slightly warm. If it gets any better cool there won't be any left by bedtime!
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Hi, Jan

Postby Grateful » Sat Feb 24, 2007 5:56 pm

Glad to 'see' you.

Two questions - Do you, or anyone, have a corn bread for the bread machine?

Thanks.

Secondly, can corn flour be substituted for all-purpose flour?
Grateful
 

Postby Lilac » Sat Feb 24, 2007 9:06 pm

Thank you so much for reposting these, I've tried a number of them and all are wonderful!! I'll be picking one of them to make tomorrow too.
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Postby hope101 » Sat Feb 24, 2007 11:01 pm

Grateful, assuming you are talking about making a yeast bread with corn flour, no you can't substitute it straight for wheat flour. Wheat flour has gluten in it, and that is largely responsible for why your yeast breads rise so high (the gluten fibers capture the gases released by the yeast according to a course I took recently). I have seen yeast breads made with a portion of corn flour and some actual sweet corn, but only a small portion of the flour can be substituted.
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Postby Grateful » Sun Feb 25, 2007 1:22 am

Thanks, Hope 101.

Do you have any suggestions as to what I can make with the corn flour? I purchased it to mix with Dr. McD's pancake mix; but need to also find something else in which to use it.
Grateful
 

Postby Sunny » Sun Feb 25, 2007 9:16 am

Thanx for re-posting the Quick Bread recipes, I love cornbread. :-D
All the Best,
Sunny
MWL 99.9% 12 Day .1 % Always McDougall
~~~~~~~~~~~~~~~~~~~~~~~~~~~
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Vinegar?

Postby zenmaria » Tue May 08, 2007 12:34 pm

Thanks for these recipes! I'm curious why vinegar is added? Thanks!
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