Skip to content

The Cookstr Weekly: Quickbreads for Fall

September 16, 2011

Welcome to The Cookstr cookstr logoWeekly!

This newsletter is filled with a variety of editorial features and links to Cookstr’s expert recipes by chefs and cookbook authors. You can access an archive of Cookstr newsletters here, and check out more featured recipes on our homepage.

As always, Cookstr recipes are tested, trusted, and handpicked by Cookstr’s editors from published cookbooks to help you on your culinary journey. To get you started, here are a selection of recipes on Cookstr by the chefs and cookbooks authors that made them famous.

Cook in good company.

Date-Sweetened Walnut Loaf by Sharon Crayton   


While quickbreads are a favorite of bakers year-round, the seasonal flavors and events of autumn make them an especially good choice for potlucks, packed lunches, and make-ahead meals. In need of a quick science lesson? Quickbreads refer to baked goods that make use of leavening agents other than yeast, like baking soda plus an acid (like lemon juice or buttermilk) or baking powder. The unbaked mixture of flour, liquid, eggs, fat and leavening results in a batter rather than a dough. Unlike yeast breads, whose outcomes rely on factors including time and temperature, quickbreads maintain a uniform texture throughout and rise quickly, so they can be baked on a whim! Sharon Crayton’s Date-Sweetened Walnut Loaf, topped with walnuts, can be made ahead of time and tastes even better the next day. A serving suggestion: cut the cooled loaf into thin slices, then toast and butter to serve with tea.

More Quickbread Recipes from Cookstr 


Corn Bread by Mark Bittman 


 Pear, Ginger and Pecan Loaf by Art Smith


Lemon Poppy Seed Loaf by Barbara Selley 


 Cranberry Pumpkin Loaf by Dave DeWitt and Nancy Gerlach 


Perky Chocolate Zucchini Bread by Holly Clegg  


 Noreen Kinney’s Irish Soda Bread by Greg Patent  


 Fig Bread by Beth Hensperger

September is Better Breakfast Month!
As we all know, it can be tempting to rush out the door without breakfast, or to gulp down a sugary granola bar or fast-food sandwich on the way to meeting obligations first thing in the morning. Full sit-down breakfasts of scrambled eggs or tofu with fresh-baked pastries and crackling bacon may seem like a far-off fantasy, but these Pear and Buckwheat Pancakes by Kim Boyce present a doable compromise: the batter can be made the night before, and leftover pancakes can be reheated in a toaster oven the next morning. In-season pears and whole-grain buckwheat flour provide some nutritious oomph.

Chef’s Tips & Tricks: Crushed Potatoes with Parsley and Thyme

“An über-side dish! Not only does this simple, neutral potato dish go with just about any entrée, it’s very easy to make – you don’t even have to peel the potatoes. Fork-crushing the potatoes instead of ricing or mashing them is another time-saver.- Rocco DiSpirito

One Comment leave one →
  1. April 16, 2013 12:47 pm

    Hmm is anyone else encountering problems with the images on this blog loading?
    I’m trying

    to find out if its a problem on my end or if it’s the blog.
    Any responses would be greatly appreciated.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: