Quick breads are quick and easy, but even quicker and easier, of course, are those that come in refrigerated packages ready to place on cookie sheets and pop into the oven.

The following recipes, made with these new short-cuts, are all treasures.

BREAD STICKS:

1 pkg. refrigerated biscuits
3 tbsp. melted butter
1 tbsp. sesame or caraway seeds

Cut each biscuit in half; roll each half into pencil-thin stick; place on cookie sheet. Brush with butter; sprinkle with sesame or caraway seeds. Bake at 400 degrees for 5 to 8 minutes or until golden. Makes 20 to 24.

PINWHEEL COFFEE CAKE:

2 pkgs. refrigerated crescent rolls
2 tbsp. melted butter
1/4 c. granulated sugar
1/2 tsp. ground cinnamon
Red jelly, cherry preserves, or cranberry-orange relish
1/2 c. confectioners' sugar
1 tbsp. hot milk

Heat oven to 375 degrees. Separate rolls. Spread each roll with butter; sprinkle with mixture of granulated sugar and cinnamon. Roll up as directed on package. Arrange 10 rolls in a circle on lightly greased cookie sheet. Arrange remaining 6 rolls on top. Bake 15 minutes or until well browned. Cover tips of rolls with foil if they brown before center of rolls. Spoon jelly, preserves, or relish in center of coffee cake, letting some run between rolls. Combine confectioners' sugar and milk. Drizzle glaze over coffee cake. Serve warm. Makes 8 servings.