A2ZRecipes.net

Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. We have a marvelous issue for you today. Marvelous? What a term applied to a newsletter, huh? Marvelous doesn't normally apply to newsletters but today's is filled with over 130 Quick Bread recipes. Yes, its our Monthly Theme Issue today!

What would you expect next as the topic for the September Monthly Theme? We've done so many that approach a particular topic, and some of you have done a wonderful job in response. However, there are still TOO many of you who sit there and think "I don't DO fruits, grilling, desserts, etc." Well, all bets are off; all excuses rejected. In September, we are looking for your favorite recipe... YOUR FAVORITE RECIPE. Truly a simple, fool-proof and UNAVOIDABLE topic. Yes, I admit there is method to my madness: I want to hear from YOU. I want YOU to participate in a theme issue. And, if you have been hesitant to participate until now because the other readers are more experienced, have larger collections (what have you), chances are no one has the one recipe that YOU consider YOUR favorite. Stop stalling. Stop making excuses. Let the a2z family enjoy what you enjoy the most. Double-dare ya.

Okay folks... on to the issue. I want to thank the following for their stupendous participation in this MARVELOUS issue:

Fancy, Aurora, NE
Angelique, TX
Shirley, WA State
Lou, FL
Jean, Syracuse, NY
Treva, Eastern TN
Barbara, Chula Vista, CA
Beverley, Canada
Brenda, AL
Pat, WA State
Chris, NM
Brenda, AL
Carol, Upstate NY
Jessica, Corfu, Greece
Larry Holmes, Ontario, Canada
Leasa, IA
Tia, Nova Scotia, Canada
Margo, CO
Jean, OH
Linda, MI
Pat, Minden, NV
Patti, Aurora, NE
Robyn, Auckland, New Zealand
Nell, High Point, NC

We'll see you here again on Wednesday, God willing.

Psst!

Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.

It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).

This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.

http://www.thebreastcancersite.com/

"In the Virginia of the olden time no breakfast or tea-table was thought to be properly furnished without a plate of these indispensable biscuits.....Let one spend the night at some gentleman-farmer's home, and the first sound heard in the morning, after the crowing of the cock, was the heavy, regular fall of the cook's axe, as she beat and beat her biscuit dough.....Nowadays beaten biscuits are a rarity, found here and there, but soda and modern institutions have caused them to be sadly out of vogue."
Virginia Cookery Book (1885) 

BEATEN BISCUITS

one quart flour 
one heaping tablespoonful lard 
water to make stiff dough 
a little salt 

Beat well with rolling pin; work into flat biscuit; make a few holes in each with a fork.

Bake in quick oven.

Tales of Two Men!

Shared by Angelique, TX

(the last sentence is the best)

Your alarm goes off, you hit the snooze and sleep for another 10 minutes. 
He stays up for days on end.

You take a warm shower to help you wake up.
He goes days or weeks without running water.

You complain of a "headache", and call in sick.
He gets shot at as others are hit, and keeps moving forward.

You put on your anti war/don't support the troops shirt, and go meet up with your friends.
He still fights for your right to wear that shirt.

You make sure you're cell phone is in your pocket.
He clutches the cross hanging on his chain next to his dog tags.

You talk trash about your "buddies" that aren't with you.
He knows he may not see some of his buddies again.

You walk down the beach, staring at all the pretty girls.
He walks the streets, searching for insurgents and terrorists.

You complain about how hot it is.
He wears his heavy gear, not daring to take off his helmet to wipe his brow.

You go out to lunch, and complain because the restaurant got your order wrong.
He doesn't get to eat today.

Your maid makes your bed and washes your clothes.
He wears the same things for weeks, but makes sure his weapons are clean.

You go to the mall and get your hair redone.
He doesn't have time to brush his teeth today.

You're angry because your class ran 5 minutes over.
He's told he will be held over an extra 2 months.

You call your girlfriend and set a date for tonight.
He waits for the mail to see if there is a letter from home.

You hug and kiss your girlfriend, like you do everyday.
He holds his letter close and smells his love's perfume.

You roll your eyes as a baby cries.
He gets a letter with pictures of his new child, and wonders if they'll ever meet

You criticize your government, and say that war never solves anything.
He sees the innocent tortured and killed by their own people and remembers why he is fighting.

You hear the jokes about the war, and make fun of men like him.
He hears the gunfire, bombs and screams of the wounded.

You see only what the media wants you to see.
He sees the broken bodies lying around him.

You are asked to go to the store by your parents. You don't. 
He does exactly what he is told.

You stay at home and watch TV. 
He takes whatever time he is given to call, write home, sleep, and eat.

You crawl into your soft bed, with down pillows, and get comfortable. 
He crawls under a tank for shade and a 5 minute nap, only to be woken by gunfire.

You sit there and judge him, saying the world is probably a worse place because of men like him.
If only there were more men like him!
If you support your troops, re-send this to everyone you know,
If it gets to another veteran who hasn't received it yet, it will bring back memories. 

Only two defining forces have ever offered to die for you,
Jesus Christ and the American G. I.
One died for your soul, the other for your freedom.

Make-up or Mixing Methods for Muffins

Shared by Shirley, WA State

When muffins aren’t perfect, the first reaction is to change the ingredients in the recipe. Rather than changing the recipe, try a different mixing method.

There are two major makeup methods for muffins--the muffin method and the creaming method. In the creaming method, we cream the fat (butter or shortening) with the sugar until light and then add the other ingredients. In the muffin method, we mix the liquids and the dry ingredients separately and then stir them together until just combined. While the recipe will specify one method or the other, there is no reason why you can’t use the other and see which you like best.

The muffin method is quick and easy. Mix the dry ingredients together. Mix the wet ingredients together including the eggs then add the wet mixture to the dry mixture with a spatula and you’re ready to bake. (Don’t even break out your electric mixer—in fact, don’t use the electric mixer. Stir the two mixtures together with a spatula only until combined—not lump free—so that the gluten in the flour will not be developed.) If the recipe calls for butter or shortening, either substitute vegetable oil or melt the butter and add it to the liquids. (In our opinion, it is better to use oil or melted butter than melted shortening.) 

One advantage of the muffin method is that both the dry and the wet ingredients can be mixed the night before. Store the wet ingredients in the refrigerator and then add the wet to the dry ingredients in the morning and you’re ready to bake. You’ll save time on that busy morning.

In the creaming method, place the butter or shortening in the mixing bowl of your electric mixture. Add the sugar, spices, and salt and cream the mixture together with the paddle attachment for the mixer. (Of course, recipes that call for oil instead of butter or shortening cannot be creamed unless you substitute butter or shortening.) The objective is to drive the sharp sugar crystals through the butter or shortening creating tiny voids of air in the mixture. This entrained air will help the muffins rise. 

The creaming method has two advantages: The sugar and fat are well-dispersed in the batter and the entrained air tends to make for a light, fine crumb in the muffins. 

In our experience, changing mixing methods can make a marked difference in the outcome of the muffins. 

Steps in the Muffin Method

1. Whisk all the wet ingredients together including the eggs and oil or melted butter.
2. Whisk the dry ingredients together.
3. Add the wet ingredients to the dry ingredients. Stir with a spatula until just moistened.
4. Place in tins and bake immediately as set forth in the recipe.

Steps in the Creaming Method

1. With the paddle attachment of an electric mixer, cream together the butter or shortening and sugars, spices, and salt until light.
2. Add the eggs one at a time, creaming after each.
3. Add the liquid ingredients and stir them in. Do not over-stir or you may reduce the entrained air in the creamed mixture. 
4. Mix the flour and leavenings together and then add them to the creamed mixture. Mix until just combined.
5. Place in tins and bake immediately as set forth in the recipe.

Source: The Prepared Pantry

This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~

Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !

Perks Of Being Over 50

Shared by Lou, FL

1. Kidnappers are not very interested in you. 

2. In a hostage situation you are likely to be released first. 

3. No one expects you to run--anywhere. 

4. People call at 9 pm and ask, " Did I wake you?" 

5. People no longer view you as a hypochondriac. 

6. There is nothing left to learn the hard way. 

7. Things you buy now won't wear out. 

8. You can eat dinner at 5 pm. 

9. You can live without sex, but not your glasses. 

10. You en joy hearing about other people's operations. 

11. You get into heated arguments about pension plans. 

12. You no longer think of speed limits as a challenge. 

13. You quit trying to hold your stomach in no matter who walks into the room. 

14. You sing along with elevator music. 

15. Your eyes won't get much worse. 

16. Your investment in health insurance is finally beginning to pay off. 

17. Your joints are more accurate meteorologists than the national weather service. 

18. Your secrets are safe with your friends because they can't remember them either. 

19. Your supply of brain cells is finally down to manageable size. 

20. You can't remember who sent you this list.



Intelligent Conversation?

Shared by Jean, Syracuse, NY

There was a history professor and a psychology professor sitting on a deck at a nudist colony. The history professor asked the psychology professor, "Have you read Marx?"

The psychology professor replied, "Yes, I think they are from the wicker chairs."



Grandma

Shared by Angelique, TX

In the dim and distant past
When life's tempo wasn't so fast,
Grandma used to rock and knit,
Crochet, tat and baby sit.

When the kids were in a jam,
They could always call on Gram.
But today she's in the gym
Exercising to keep slim.

She's checking the web or surfing the net,
Sending some e-mail or placing a bet.
Nothing seems to stop or block her,
Now that Grandma's off her rocker.

This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!

NORTH CAROLINA SWEET SPOON BREAD

~Submitted by Treva, Eastern TN

1 large sweet potato
2 & 1/2 cups milk
2 cups half-and-half
2 teaspoons salt
3 teaspoons sugar
1 cup yellow cornmeal
1/2 cup flour
8 tablespoons butter, cut into pieces
6 eggs, separated
1/4 cup cream

Yield: 12 to 14 servings

Bake the sweet potato, skin pricked twice on top, in the center of a 350-degree oven about 1 hour. Strip off the peel with the tip of a paring knife when it's still very warm. Mash or puree the flesh and set aside. (Note: A microwaved sweet potato will do, but it won't have than roasted flavor.)

Butter a 12-cup shallow baking dish. Heat milk, half-and-half, salt and sugar in a heavy saucepan over medium heat. When small bubbles appear around the edge, slowly whisk in cornmeal and flour, stirring constantly. Continue to stir as mixture cooks and thickens. When smooth and creamy, remove from heat and stir in butter until completely melted and combined.

In a medium bowl, beat yolks and the cream until lightened in color. Gradually add to the cornmeal mixture. Add 3/4 cup of the sweet potato puree. Add salt to taste. Recipe can be made ahead to this point.

About 45 minutes ahead of serving time, have the oven heating to 350 degrees. Beat egg whites until stiff but not dry in a grease-free bowl with clean beaters. Spread the cornmeal mixture into the buttered shallow baking dish. Bake at 350, uncovered, until puffy and golden brown and just set, about 30 to 35 minutes. Serve as a spoonable bread, perhaps each serving on a bread plate with a dollop of fruit preserves or apple butter.

NAAN BREAD

~Submitted by Barbara, Chula Vista, CA

4 cups flour
1 tablespoon sugar
1/2 teaspoon soda
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
3/4 cup milk
1/4 cup plain yogurt
2 tablespoons oil

Combine flour, sugar, soda, baking powder, and salt in deep bowl and mix well. Make well in center and add eggs, milk, yogurt, and oil. Mix until dough is somewhat sticky. Add warm water sparingly, if necessary. Cover bowl with towel and let dough rise for about 1 hour. Moisten hands with a little oil and divide dough into 8 portions. Flatten and form each portion into a triangle 3/4 inch thick. Arrange bread on ungreased baking sheets and bake at 450 degrees for about 10 minutes. Serve hot.

Makes 8 breads.

Los Angeles Times, 1975


LEMON BLUEBERRY BREAD

~Submitted by Beverley, Canada

(Rated 5* at All Recipes.. my 2nd favourite site after A2Z.. and this bread really IS good. Love anything lemony and, together with the blueberries, this just makes your mouth pop.)

In a large bowl, beat together well:

1/3 cup melted butter (can be just VERY soft)
1 cup sugar (1/2 - 2/3 cup Splenda)
3 tblsp. fresh-squeezed lemon juice (after you grate the zest off & reserve the zest)
2 eggs

In a separate med. bowl, mix together:

1 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. salt

Using 1/2 cup of milk, mix the above dry mixture into the butter batter alternately with the milk.. starting and ending with the flour. Once blended well, fold in:

2 tblsp. grated lemon zest
1/2 - 3/4 cup chopped nuts (I used pecans)
1 cup fresh blueberries (drained frozen ones can be used) (I also dusted them, the zest and nuts with flour before adding so they wouldn't sink to bottom)

Pour mixture into greased or parchment paper-lined loaf pan and bake at 350 F. for 60 - 70 mins. GLAZE: Mix 1/2 cup icing sugar with 2T lemon jce.. I use Splenda. Poke holes in your loaf and then brush glaze all over the top. Let rest in pan for 10 mins. before turning out.


CHOCOLATE ZUCCHINI LOAF

~Submitted by Beverley, Canada

(Also rated 5* at All Recipes.. and deservedly so! This is one of my family's favourites.. :~))

In a large bowl, beat together well:

2 1-oz squares unsweetened chocolate, melted
3 eggs
1 1/2 cups sugar (I cut this down from 2 cups in the original recipe)
1/2 cup oil
1/2 cup applesauce
2 cups grated zucchini
1 tsp. vanilla
(I put in 3 cups of zucchini and only 1/4 cup of oil)

In separate med. bowl, mix together the following and then add TO the above all at once:

2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 cup chocolate chips
1 cup nuts

Measure into greased or parchment paper-lined loaf pans and bake at 350 F. for 60 -70 mins. or until toothpick comes out clean.

Makes 2 loaves


BEST BANANA BREAD

~Submitted by Beverley, Canada

(Originally posted by Jean, Syracuse, NY.. with my variations)

(I've tried so many recipes for Banana Bread and, thanks to Jean, finally found the one I'll keep forever!)

1 cup quick oats (uncooked)
1/2 cup milk (found I had to use about 3/4 cup)

Combine in a large bowl and let stand 10 mins. Then add:

1 cup mashed bananas (about 3 med.), and
3 beaten eggs (or 4 egg whites.. or 1/2 cup egg substitute)

Next.. mix the following dry ingredients in separate bowl and then add to wet mixture all at once, stirring just until moist:

1/2 cup oil (Canola)
2 cups flour (I used 1 cup of whole wheat flour and 1 cup of all-purpose)
1/4 cup of Splenda for baking (think original recipe called for more, but I found this plenty sweet enough)
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. nutmeg

(Optional: a cup of raisins, a cup of dried cranberries, a cup of nutmeats.. I used a mixture of pecans & walnuts and these measurements are approximate; just threw in some of each. Mix them into the dry ingredients if you use any of them so they don't all sink to the bottom in your loaf.)

Dump mixture into a parchment paper-lined loaf pan; bake at 350 F. for 55-65 mins. or until toothpick test comes out clean.


MOM'S BEST ZUCCHINI BREAD

~Submitted by Beverley, Canada

In a large bowl, sift (I don't have a sifter so just mix really well with wire whisk) together:

3 cups flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
3 tsp. ground cinnamon

In another bowl, beat the following and then add it to the flour mixture:

3 eggs
1 cup oil
1 - 1 1/4 cups Splenda OR 1 1/2 - 2 cups sugar
3 tsp. vanilla

Once this is mixed together, stir in:

2 cups grated zucchini
1 cup of your favourite nuts
(Optional: I added 2-3 tsp. of grated lemon zest.. really good, but is good without it too.)

Measure out into two greased or parchment paper-lined loaf pans and bake at 325 F. 50-60 mins. or until toothpick test is clean.

(NOTE: Your favourite cream-cheese frosting tops this off real nice! :~)))

(rated ***** at AllRecipes.com and really IS good)

(makes 2 loaves)


FRY BREAD I

~Submitted by Angelique, TX 

A traditional North American treat. Serve with jam or honey.

Makes: 1 dz fry breads.

Prep Time: 15 Min
Cook Time: 15 Min
Ready In: 30 Min

4 cups all-purpose flour
1/2 tsp salt
1 Tbsp baking powder
1 1/2 cups warm water (110 ° F/45 ° C)
4 cups shortening for frying

Combine flour, salt, & baking powder. Stir in 1-1/2 cups lukewarm water.

Knead until soft but not sticky. Shape dough into balls about 3 " in diameter. Flatten into patties 1/2 " thick, & make a small hole in the center of each patty.

Fry one at a time in 1 " of hot shortening, turning to brown on both sides. Drain on paper towels.

Cook's Note:
The nutritional value of oil for frying has been determined based on a retention value of 10% after cooking. The exact amount may vary depending on cook time & temp, ingredient density, & the specific type of oil used.

Nutrition Info per Serving
Calories: 217, Total Fat: 7.7g
Cholesterol: 0mg, Sodium: 221mg
Total Carbs: 32.1g, Dietary Fiber: 1.1g
Protein: 4.3g 

Source: todays recipe.com


FRY BREAD II

~Submitted by Angelique, TX 

This treat is
known by different names in different areas. In Arizona it is known as "fry bread", in New Mexico it is known as "sopapillas" & in Washington it is known as "elephant ears". The shapes also vary from one region to another.

It can just as easily be served plain, sprinkled with sugar & cinnamon, dredged in honey, or split & filled with chili con carne & toppings.

Makes: 8 servings.
Prep Time: 30 Min
Cook Time: 30 Min
Ready In: 1 Hr

4 cups all-purpose flour
1 Tbsp baking powder
1 tsp salt
4 Tbsp shortening
1-1/3 cups cold water, or as needed
2 qts oil for deep frying

Whisk baking powder, salt & flour; cut in shortening. Add cold water gradually until a soft dough is made (it will still be a little sticky).

Flour hands & knead about 5 min until smooth & no longer sticky. Divide into 8 pcs. Cover dough with plastic. Working one piece at a time, flatten each piece until about 1/2 " thick and the size of a lunch plate.

Heat oil in deep-fryer to 375 ° F (190 ° C).

Fry dough in oil; turn with tongs to brown each side. Drain on paper towels. Keep warm in paper towels in a 200 ° oven while cooking the rest.

Cook's Note:
The nutritional value of oil for frying has been determined based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Info per Serving
Calories: 479, Total Fat: 29g
Cholesterol: 0mg, Sodium: 380mg
Total Carbs: 47.9g, Dietary Fiber: 1.7g
Protein: 6.5g

Source: todays recipe.com


NAVAJO FRY BREAD I

~Submitted by Angelique, TX 

A traditional Native American bread. Great served with honey, jam, or butter.

Makes: 8 servings.

3-1/4 cups all-purpose flour
1 cup nonfat dry milk powder
1 Tbsp baking powder
1/2 tsp salt
5 Tbsp lard, chilled & cut into small pieces
1 cup ice water
1 Tbsp sea salt (optional)
1 cup lard for frying

In a lg bowl mix flour, non-fat dry milk powder, baking powder, & salt. Cut in 5 Tbsp of the lard into the dry mixture until it resembles fine crumbs. Add ice water; mix until dough pulls cleanly away from sides of bowl.

Cover with a towel & set aside for 2 hrs.

Divide the dough into 2 lg pieces. Shape each piece into a circle. Roll each piece out on a lightly floured board to 1/4 " thick. Make 2 parallel cuts through dough without cutting all the way through. Let the dough rest briefly.

Heat the remaining lard in a large cast iron skillet over med-hi heat. Once it is hot, add the first shaped dough. Fry for 4-5 min on the first side, until golden, turn over & finish cooking the 2nd side for 3-4 min.

Remove bread from skillet; drain on paper towels. Sprinkle with sea salt, if desired. Keep warm while second section cooks.

Cut bread into wedges. Serve warm.

Nutrition Info per Serving
Calories: 543, Total Fat: 34.2g
Cholesterol: 35mg, Sodium: 1274mg
Total Carbs: 47g, Dietary Fiber: 1.4g
Protein: 10.7g

Source: todays recipe.com


NAVAJO FRY BREAD II

~Submitted by Angelique, TX 

As far as I know the is the original recipe for Navajo Bread. It's is great with honey and butter. The Navajo's put chiles, cheese, onion, lettuce and beans on it, and call them "Nava Tacos".

Makes: 18 rounds.

Prep Time: 15 Min
Cook Time: 25 Min
Ready In: 40 Min

2 cups oil for frying
4 cups all-purpose flour
3 tablespoons baking powder
2 tablespoons salt
2 1/2 cups warm milk

In a lg heavy bottomed frying pan, heat 1 " of vegetable oil or lard to 365 ° F (185 ° C).

In a lg mixing bowl, combine flour, baking powder, salt & milk; mix well. When dough has pulled together, form into small balls & pat them flat.

Place 3 or 4 at a time into the hot oil. When the rounds begin to bubble, flip them over and cook until golden. Drain on paper towels and serve hot.

Cook's Note:
It has been determined that the nutritional value of oil for frying is based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Info per Serving
Calories: 282, Total Fat: 6.7g
Cholesterol: 5mg, Sodium: 1816mg
Total Carbs: 46.2g, Dietary Fiber: 1.5g
Protein: 8g

Source: todays recipe.com


PORTUGUESE FRIED BREAD

~Submitted by Angelique, TX 

Goes well with meat & soup dishes.

Makes: 16 - 24 fry breads.

Prep Time: 15 Min
Cook Time: 15 Min
Ready In: 30 Min

2 cups all-purpose flour
3 tsp baking powder
1/2 tsp salt
2 Tbsp white sugar
3/4 cup milk
1 qt vegetable oil for frying

Whisk flour, baking powder, salt, & sugar. Add milk, mix well, then divide dough into balls. Pat out on a flat, floured surface to 1/2 " thick.

Fry in 1/2 " hot oil, browning both sides. Serve warm.

Cook's Note:
It has been determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Info per Serving
Calories: 118
Cholesterol: < 1mg, Sodium: 170mg
Total Carbs: 14.3g, Dietary Fiber: 0.4g
Protein: 2g 

Source: todays recipe.com


7-GRAIN CORN MUFFINS

~Submitted by Angelique, TX 

Ingredients:
2 cup Cooked AM 7 Grain Cereal
2 cup Water
2 tbl Maple syrup
2 tbl AM Unrefined Vegetable Oil
2 tsp Sea salt (optional)
1/4 cup AM Instant Oatmeal (original)
2 cup AM Yellow Cornmeal

Method:
Mix all ingredients (except for cornmeal) in blender until very smooth.

Mix in cornmeal with a spoon. Fill oiled muffin cups 1/2 full. Bake at 375 F. for 35-45 minutes

Source: fooddownunder


A-TO-Z BREAD

~Submitted by Angelique, TX 

Ingredients :
2 cup Sugar
1 cup Vegetable Oil
3x Eggs Lightly Beaten
2 cup A-to-Z ingredients (Choose From List Below)
1 tbl Vanilla Extract
3 cup All-Purpose Flour
2 tsp Ground Cinnamon
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
1 cup Chopped Walnuts

A-TO-Z INGREDIENTS:
Apples, peeled and shredded
Applesauce
Apricots (dried), chopped
Banana, mashed
Carrots, shredded
Coconut
Dates, pitted and chopped
Figs (dried), chopped
Grapes (seedless), chopped
Oranges, peeled and chopped
Peaches, peeled and chopped
Pears, peeled and chopped
Pineapple (canned), crushed and drained
Prunes, pitted and chopped
Pumpkin, canned
Raisins
Raspberries, unsweetened fresh or frozen Rhubarb, chopped fresh or frozen
Strawberries, fresh or frozen
Sweet potatoes, cooked and mashed
Zucchini, peeled and grated

Method :
In a mixing bowl combine the sugar, oil and eggs; mix well. Stir in A-to-Z ingredients of your choice and vanilla. Combine flour cinnamon, baking powder, baking soda and salt; stir into liquid ingredients just until moistened. Stir in nuts.

Pour into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 325F for 55-65 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack.

Yield: 2 loaves

Source: fooddownunder


SOUTHWESTERN ZUCCHINI FLAT BREAD

~Submitted by Angelique, TX 

1 cup flour
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon baking powder
2 egg whites
1 cup shredded zucchini
1/4 cup plain yogurt or sour cream
1 jalapeno pepper, diced
2 tablespoons grated Parmesan cheese

In a large bowl mix together the flour, salt, pepper and baking powder.

In another bowl, beat the egg whites until light peaks form. To the flour mixture add zucchini, yogurt, jalapeno and cheese. Fold in the egg whites. Spread the dough in a greased 9 X 9 baking pan and bake at 350F for 40 minutes.

Source: cooking.com 


BREAD MACHINE CORN-JALAPENO BREAD

~Submitted by Angelique, TX 

This lively bread has corn and the added kick of jalapeno chilies. It's a great bread to accompany any Southwest-style meal.

3/4cup plus 2 tablespoons water
2/3cup Green Giant Niblets frozen whole kernel corn, thawed
2 tablespoons butter or margarine, softened
1 tablespoon chopped jalapeno chili
3 1/4 cups Gold Medal Harvest King or Better for Bread bread flour
1/3 cup cornmeal
2 tablespoons sugar
1 1/2 teaspoons salt
2 1/2 teaspoons bread machine or quick active dry yeast

1 . Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.

2 . Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. Remove baked bread from pan, and cool on wire rack.

Source: bettycrocker


CINNAMON STREUSEL QUICK BREAD

~Submitted by Angelique, TX 

1 box Betty
Crocker cinnamon streusel muffin mix
1/3cup Gold Medal all-purpose flour
1/2 cup water
1/3 cup vegetable oil
2 eggs

1 . Heat oven to 375F. Grease bottom of 9x5-inch loaf pan with shortening, or spray bottom with cooking spray.

2 . In medium bowl, stir Muffin Mix, flour, water, oil and eggs just until blended (batter may be lumpy). Spread batter in pan. Sprinkle with Streusel.

3 . Bake 38 to 43 minutes or until top is golden brown and springs back when lightly touched. Cool 15 minutes. Run knife around edges of pan before removing; remove from pan. Cool completely before slicing, about 45 minutes.

1 Serving: Calories 170 (Calories from Fat 70); Total Fat 8g (Saturated Fat 1 1/2g; Trans Fat 1g); Cholesterol 25mg; Sodium 170mg; Total Carbohydrate 23g (Dietary Fiber 0g; Sugars 12g); Protein 3g % Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 4%
Exchanges: 1 Starch; 1/2 Other Carbohydrate; 1 1/2 Fat
Carbohydrate Choices: 1 1/2

Source: bettycrocker


ROMA DOWNEY'S IRISH SODA BREAD

~Submitted by Angelique, TX 

3 1/2 cups all-purpose flour
3 Tbls. granulated sugar
3/4 cup raisins (optional)
1 Tbl. caraway seeds (optional)
1 Tbl. baking powder
1 tesp. baking soda
1/2 tesp. salt
1 1/2 cups buttermilk
3 Tbls. melted butter
1 egg

* In large bowl, stir together flour, sugar, raisins and caraway seeds (if using), baking powder, baking soda and salt.

* In separate bowl, whisk together buttermilk, butter and egg; pour over dry ingredients and stir just until moistened.

* Turn out dough onto lightly floured surface; knead lightly just until dough holds together.

* Place on greased baking sheet; flatten into 9-inch (23 cm) round. With sharp knife, score top into eights.

* Bake in 375 degree F. oven for 45 to 50 minutes or until cake tester or wooden pick inserted in centre comes out clean.

* Let pan cool on rack for 5 minutes before serving.


WILLIAM SHATNER'S BANANA NUT BREAD

~Submitted by Angelique, TX 

2/3 cup honey
1/2 cup butter
2 eggs
1 Tbl. yogurt
3 ripe bananas
1 1/2 tesps. baking soda
1 3/4 cups whole wheat flour
1/4 cup wheat bran
1/4 tesp. salt
1/3 cup chopped nuts

* Cream together honey, butter, eggs and yogurt.

* Mash bananas well with fork; stir in baking soda and set aside.

* Mix together flour, bran, salt and remaining mixture.

* Add bananas; mix thoroughly.

* Stir in nuts.

* Pour into buttered 9 x 5-inch (2 L) loaf pan.

* Bake in 350 degree F. oven for 1 hour or until tester inserted in center comes out clean.

* Remove from pan and cool on rack.

Makes: 1 loaf


WILLIAM SHATNER'S CAPPUCCINO CHIP MUFFINS

~Submitted by Angelique, TX 

2 cups flour
1/2 cup granulated sugar
2 1/2 tesps. baking powder
2 tesps. instant espresso powder
1/2 tesp. cinnamon
1/2 tesp. salt
1 egg
1 cup milk
1/2 cup (1 stick) butter, melted and cooled slightly
1 tesp. vanilla extract
3/4 cup mini chocolate chips

* Preheat oven to 400 degrees F.

* Grease a 12-cup muffin tin.

* In a large bowl, combine flour, sugar, baking powder, espresso powder, cinnamon and salt.

* Whisk gently to mix.

* In a medium bowl, beat egg lightly.

* Whisk in milk, melted butter and vanilla extract.

* Make a well in center of dry ingredients and pour in milk mixture.

* Stir just until evenly blended.

* Stir in chocolate chips.

* Divide batter among 12 greased muffin cups.

* Bake 15 to 18 minutes, or until a cake tester inserted in center of muffin comes out clean.

Serves: 12


JIFFY ORANGE NUT BREAD WITH GLAZE

~Submitted by Chris, NM

You'll like this bread if you like oranges! This bread is so good!!!

6 tbl. butter 
1 ½ c. boiling water 
1 c. orange juice 
6 tbl. orange zest 
3 c. sugar 
6 tsp. vanilla 
3 eggs, slightly beaten 
6 c. flour 
3 tsp. baking powder 
3 tsp. baking soda 
1 ½ tsp. salt 
1 ½ c. nuts 

Melt the butter in the boiling water. Blend in orange juice, orange rind, sugar, vanilla and eggs. Stir in flour, baking powder, baking soda, salt and nuts. Stir until all flour is dampened. Pour into greased pans that have been sprayed with Pam. Bake @ 350º 1 hour or until done. 

This recipe makes 3 large loaves or 9 small ones. 

Use 1 lb. nuts and 5 or 6 oranges. 

Glaze for Bread 

2 c. powdered sugar 
4 tbl. orange juice 

Blend thoroughly and drizzle over warm bread.


1-2-3- ROLLS

~Submitted by Brenda, AL

I got this recipe from my church cookbook. I haven't tried it but sounds simple.

1 cup milk
2 cups self rising flour
3 Tablespoons mayonnaise

Mix all ingredients well. Preheat oven to 425° in greased muffin pans.

Makes 12 rolls


CHEESE AND POTATO QUICK BREAD

~Submitted by Shirley, WA State

2 c. all-purpose flour
1 tsp. salt
1/2 tsp mustard powder
2 tsp. baking powder
1 c. sharp grated cheese
2 c. cooked mashed fresh potatoes
3/4 c. water
1 tbl. canola oil

Directions:
Grease you cookie sheet and set aside.

Sift your dry ingredients into a bowl.

Reserve 2 Tbl. of grated cheese. Add remainder of it to your mixing bowl along with mashed potatoes. Mix till combined.

Add the water and oil and mix to get soft dough. Turn out on floured board and shape into a 8 inch circle or how every portions you need. Place circle on cookie sheet. Sprinkle with remaining cheese and bake in hot oven , 425F for 25-30 min. Serve hot.

Note: Instant potatoes can be used and ham can be added to dough before patting out.


BANANA DATE LOAF

~Submitted by Shirley, WA State

2 c. self- rising flour
1/3 c. butter cut in small pieces
1/3 c. bakers sugar (superfine)
1 c. dates, chopped up fine with scissors
2 mashed bananas
2 large eggs, lightly beaten
2 tbl. good honey

Grease a 9x5 inch pan. (bread pan) line with parchment paper.


Sift dry ingredients into a large mixing bowl. Rub in the butter using clean hands till like fine breadcrumbs. Add the dates, bananas, and honey into dry ingredients. Mix gently together to blend and form a soft dough. 

Spoon it into prepared pan, smoothing off the top level.

Bake at 325F for 1 hour or till golden and toothpick comes out clean. Cool in pan and turn out on rack. 


AXEL'S POTATO LEFSE

~Submitted by Shirley, WA State

To 3 c. cooled and mash potatoes add the following:

3c. all purpose flour
1 tsp. salt
1 T. sugar
2 Tbl. shortening
2 Tbl. sweet cream

Mix well to combine the ingredients. Roll out 1 tbl. on a floured board. (Flour is to keep it from sticking) Roll very thin. Place on lightly oiled griddle and fry till golden brown on both sides. Lay on dishtowel to cool. Do not stack or they will stick together. Spread with real butter and sugar and roll up. If made ahead keep waxed paper or parchment between. I like these with homemade apple butter.


BERTHA'S CARROT BREAD

~Submitted by Shirley, WA State

Preheat oven 325
Bakes approx. 1 hour

Beat together:
3 large eggs
1 c. canola oil
2 c. sugar

Add:
2 c. raw freshly grated carrots, well packed in cup
1 c. chopped nuts
3 tsp. vanilla
1 8-oz can of crushed pineapple (all)

Mix in till just blended:
3 c. flour
1 tsp. salt
1 tsp. baking soda
3 tsp. good cinnamon

Put in 2 greased and floured bread pans and bake 325F for one hour.


BERTHA'S SOUR CREAM BISCUITS

~Submitted by Shirley, WA State

1 1/2 c. biscuit mix like Bisquick
1 c. sour cream
1/4 tsp baking soda

Mix the baking soda and sour cream together then add to the biscuit mix. Put out on flour board and knead 6 times.

Pat out to your liking and cut into round biscuit, gathering up left over dough and pat out and cut rest out.

Bake at 350F for 12 min. DO NOT over handle dough as it makes tough biscuits.


HAWAIIAN MANGO BREAD

~Submitted by Shirley, WA State

2 c. all purpose flour
2 1/2 c. blended mangoes
1 1/2 c. sugar
1 1/2 tsp. baking soda
1 tsp. vanilla extract
1 tsp. cinnamon
1 tsp. pumpkin pie spice
1 c. nuts
1 c. oil
4 large fresh eggs.

Mix the dry ingredient out on wax paper to blend. Put the wet ones in the bowl and beat. Mix the two together just till blended. Divide into 2 greased and floured pans.

Bake 325F for 45-60 minutes. Test.

This will make 4 small loaves too.


PUMPKIN BREAD

~Submitted by Shirley, WA State

Preheat oven to 350F
Bakes 1 hour

1 1/2 c. sugar
1 1/4 c. all purpose flour
3/4 c. whole wheat flour
1 tsp. baking soda
1 tsp. salt
1/4 tsp. baking powder
1/2 c. canola oil
2 large eggs
1 c. pumpkin (canned)
1/3 c. water
1/2 c. raisins
1/2 tsp each of allspice, cinnamon, cloves, and nutmeg

Mix sugar, flours, soda, salt, baking powder and spices in a mixing bowl. stir well to mix.

Mix oil, eggs, pumpkin, water in another. Stir well.

Combine the two and stir gently to combine. Put in a 9X5 greased and flour pan and bake at 350F for 1hour. Turn out on rack to cool.


CINNAMON AND RAISIN OR CURRANT LOAF

~Submitted by Shirley, WA State

3 c. flour
1/8 tsp. salt
1 Tbl. baking powder
3 tsp. cinnamon
2/3 c. butter, cut in small pieces
3/4 c. dark brown sugar
3/4 cup raisins or black currants
Rind grated from one orange
Juice of the orange to get 6 Tbl.
6 Tbl. sweet milk
2 eggs beaten well.

Preheat oven 350F. Grease 9x5 inch bread pan.

Sift dry ingredients into bowl. Rub in butter till you have fine crumbs. Stir in raisins and rind. Add the orange juice to the eggs, stir in the milk to them and then add to dry ingredients. Mix well but gently. Over beating make for tough bread. Work quickly though.

Place in prepared bread pan and smooth out top with damp spoon leaving a small dip down the middle so it doesn't peak in center to bad.

Bake at 350Ffor 1 hour and l0 minutes. Cool and turn out on rack.

Note: I have used this recipe as a muffin recipe and it came out nice.


HAM AND CHEESE MUFFINS

~Submitted by Shirley, WA State

2 c. self rising flour
1/2 tsp. salt
2 tsp. baking powder
1/3 c. butter , cut in small cubes
1 c. sharp cheddar cheese, grated
1/2 c. cooked left over smoked ham, diced fine
2 large eggs, beaten
2/3 c. milk
2 Tbl. chopped chives optional

Preheat oven to 375F and grease a 6 jumbo muffin pan.

Sift dry ingredients. Rub in the butter with fingers till you have medium crumbs like pie crust.

Sir in the ham and cheese. Making sure ham is diced up fine.

Mix the beaten eggs with milk and stir in gently but mix well.

Spoon the batter into prepared greased muffin pan. Place quickly in oven and bake @375 for about l hour testing after 45 min.

Cool and turn out and eat fresh.


MORNING GLORY MUFFINS

~Submitted by Shirley, WA State

These was one of my mother-in-law's recipes but I have treasured this for a long time in this house.

4 c. flour
2 1/2 c. white sugar
4 tsp. baking soda
4 tsp cinnamon
1 tsp. salt
4 cups grated carrots, packed in cup
1 c. raisins
1 c. nuts (ie: pecans, walnuts, hazelnuts)
1 c, baker flaked coconut
2 Granny Smith apples, grated
6 large fresh eggs
1 1/2 c. canola oil
4 tsp vanilla

Mix well but do not over mix. Fill muffin papers to the top. Not 2/3 like usual. Bake 350F for 35 minutes. 

Makes 30-36 muffins.

Some times I leave out the nuts, coconut and apple, but add sunflower seeds and some finely chopped onion and crisp bacon. The raisins seem to add to it.


ORANGE POPPY SEED MUFFINS

~Submitted by Shirley, WA State

These was one of my mother-in-law's recipes but I have treasured this for a long time in this house.

1/3 c. Oleo Margarine room temperature
1 c. white sugar
1 1/3 c. flour
1/2 tsp salt
1/2 tsp. baking soda
2 T. poppy seeds
1 large egg
1/2 c. sour cream or yogurt
2 Tbl. orange zest
2 Tbl. fresh orange juice

Preheat oven to 400F degrees.

Cream margarine and sugar. Stir dry ingredients together; add with remaining wet ingredients. Stir only till blended. Fill 12 cup muffin tin lined with papers, 2/3 full.

Bake 15-20 minutes. Serve with the recipe following

1/2 c. Oleo Margarine
1-3 oz pkg. Philly cream cheese
1/4 c. powdered sugar
1 T. grated orange zest.

Stir till smooth and use.


BEER BREAD

~Submitted by Carol, Upstate NY

3 cups self-rising flour
3 tablespoons sugar (I use Splenda)
12 ounces (1 can) beer 

Preheat oven to 350°. Put all ingredients in a bowl. Stir well. Pour into a greased bread pan. Bake for 1 hour. Top with butter or margarine and bake for another 10 minutes. Cool before slicing. 

Yields: 1 loaf


SOUR CREAM CHERRY COFFEE CAKE

~Submitted by Carol, Upstate NY

This recipe came from a mystery book by Diana Mott Davidson.

1/4 lb butter, unsalted
1 cup sugar
2 large eggs
1 cup fat-free sour cream
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp almond extract 
1 tbs finely chopped lemon zest
1/2 c. cherry preserves, FINEST QUALITY

Preheat oven to 350°. Butter two 8-inch square cake pans. Cream butter and sugar. Add lemon zest and mix well. Add eggs, one at a time, beating well after each addition. In a small bowl, mix together dry ingredients. Add to butter mixture and fold in. Add almond extract, then cherry preserves. 

Spread batter in pans. Bake for 25-30 minutes. 


JOHNNY CAKE

~Submitted by Carol, Upstate NY

Up here, we have pea soup and Johnny Cake. This is a recipe I got many years ago, from a neighbor!

1 cup flour
1 cup yellow cornmeal
3/4 tsp salt
1/2 c. granulated sugar
4 tsp. baking powder
1 cup milk
1 egg, slightly beaten
4 tbl melted butter
2 tbs cooking oil

Preheat oven to 450°. In either an 8" cake pan or a 10" cast iron skillet, heat the oil, in the oven. 

Sift dry ingredients together. Add egg and milk. Beat, by hand, for 1 minute and add the 4 tbs melted butter. Beat one more minute. Pour batter into preheated pan or skillet. Bake for 25 minutes, or until tooth pick inserted in center comes out clean. 


EXTRA MOIST BANANA BREAD

~Submitted by Carol, Upstate NY

3 large ripe bananas, mashed
6 tbs softened butter
1 cup sugar
1 1/2 c. flour
1 egg
3 tbs milk
1 tsp baking soda

Cream butter and sugar together, until fluffy. Beat in the egg, then slowly add the flour, stirring well. Add mashed bananas. Dissolve the baking soda in the milk and add to the batter. 

Bake in a greased bread pan, at 300° for 45 minutes. 


CAPPUCCINO CHOCOLATE CHIP MUFFINS

~Submitted by Carol, Upstate NY

6 tbs soft butter
2/3 c. sugar
1/4 c. milk 
1 1/2 tsp baking powder
1/2 tsp salt
1 3/4 c. flour
1 tsp vanilla extract 
1 large egg
2 tbs instant coffee, dissolved in 2 tbs boiling water
1 tbs Kahlua
3/4 c. miniature chocolate chips

Preheat oven to 375°. Grease 12 regular muffin cups or 6 large muffin cups. 

Beat butter and sugar until light and fluffy. Beat in egg, vanilla, coffee and Kahluha, until blended. Sift together flour, baking powder and salt. Alternately add coffee mixture with the flour mixture into butter/sugar mixture, until just combined. Fold in chocolate chips. Fill each muffin cup, 2/3 to 3/4 full. Bake for 25 to 30 minutes. 


DOUGHNUTS

~Submitted by Carol, Upstate NY

5 1/4 c. flour
6 tsp baking powder
3/4 tsp nutmeg
3/4 tsp cinnamon
1 1/2 tsp salt
1 1/2 tsp vanilla extract
3 eggs, beaten
1 1/2 c. milk
1 1/2 c. sugar
3 tbs melted butter-flavored Crisco

Sift dry ingredients together. Beat together vanilla, eggs, milk, sugar and melted, but not hot, Crisco. 

Add dry ingredients to milk mixture. Dough should be firm enough to handle. Chill overnight. Put 1/3 of chilled dough on a lightly floured pastry board and roll out to 1/2" thickness. Cut with doughnut cutter and let stand 5-10 minutes on floured board. 

Fry in grease, that has been heated to a temperature of 370° to 380°, until brown, turning once. Drain on absorbent paper, in warm place. Serve plain, sugared or glazed. 

Yield: 3 dozen 


POPOVERS

~Submitted by Carol, Upstate NY

These are easy to make and will impress your breakfast guests! Serve with jam or jelly. 

First, prepare the muffin cups: Place 1/4 tsp butter in each of 8 deep muffin cups. Pyrex muffin cups work the best. Place muffin cups on a shallow pan and heat in 425° oven for 5 minutes while mixing the batter. 

Beat together, with an electric mixer or rotary beater, until smooth: 

2 eggs
1 c milk
1 c sifted flour 
1/2 tsp salt.

Pour batter into sizzling hot muffin cups (1/2 full). Bake at 425° until golden brown, about 35 to 40 minutes. Serve immediately! 

This is the same recipe my mother used for Yorkshire Pudding. She would cook a beef roast in a 9 x 13-inch Pyrex cake pan. When the roast was done, she would remove it from the pan, pour the batter in, with all of the drippings and return it to the oven, until golden brown....Yum Yum!! Whenever we had roast beef, we had Yorkshire Pudding!


ALMOND APRICOT BREAD

~Submitted by Jessica, Corfu, Greece

2 c. flour
1 c. sugar
1/4 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp vanilla
2 lg. eggs
1 c. plain yogurt
1/4 c. orange marmalade
3 tbsp. butter, melted
2/3 c. diced, dried apricots, soaked in 1 tbsp. water
1/2 c. almonds, chopped

Mix dry ingredients in large mixer bowl. Mix vanilla, eggs, yogurt, marmalade, and melted butter. Add to dry ingredients and mix. Add apricots and nuts. Grease a bread pan and bake at 350 degrees 60 to 70 minutes. (can use teaspoon of orange zest instead of vanilla.)


RICH FRUIT NUT BREAD

~Submitted by Jessica, Corfu, Greece

1 c. butter
2 c. sugar
4 eggs
2 tsp. vanilla
2 tsp. baking soda
1 tsp baking powder
1 tsp. salt
2 c. mashed ripe bananas
1 1/2 c. coarse walnuts
1 c. raisins
2 c. mandarin orange slices, (2 small cans drained)
1 c. moist coconut (optional)
1 c. chopped date bits (dates should be fresh and gooey)

Cream sugar, butter and eggs until fluffy. Add vanilla. Add the dry ingredients in halves with bananas. Stir in the fruit and nuts. Spoon into three 8 inch pans, lined with brown paper. Bake for 1 1/4 hours at 350 degrees.


FIG BREAD

~Submitted by Jessica, Corfu, Greece

3 1/3 c. all-purpose flour
2 tsp. soda
1/2 tsp. baking powder
1 1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
2/3 c. vegetable shortening
2 c. cooked squash (mashed and cooled)
4 eggs, slightly beaten
2 2/3 c. sugar
2/3 c. milk
1 (15 1/2 oz.) jar fig preserves 
1 c. chopped walnuts

Heat oven to 350 degrees. Grease and flour two 9 x 5 x 3 inch loaf pans. Combine flour, soda, baking powder, salt, cinnamon, nutmeg and cloves. Whisk together until thoroughly blended. In another large bowl, combine shortening, squash, eggs, sugar, milk, fig preserves and nuts. Beat to blend. Add dry ingredients to squash mixture and stir just until no flour lumps remain. Any shortening bits will melt in baking. Divide batter equally between prepared pans. Bake 1 hour or until a toothpick inserted comes out clean. Cool in pans 5 minutes. Remove to rack and cool completely. 


GINGERBREAD SCONES

~Submitted by Larry Holmes, Ontario, Canada

2 cup all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoons salt
1/2 teaspoon cinnamon
1/4 cup butter
1 egg yolk, beaten
1/3 cup molasses
1/4 cup milk
1 egg white, slightly beaten
coarse sugar (optional)

In a large mixing bowl combine the flour, brown sugar, baking powder, ground ginger, baking soda, salt and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center.

In a small mixing bowl stir together the egg yolk, molasses and milk. Add all at once to center of flour mixture. With a fork, stir until combined (mixture may seem dry).

Turn dough onto a lightly floured surface. Quickly knead dough for 10 to 12 strokes or until nearly smooth. Pat or lightly roll dough into a 7-inch circle. Cut into 8 wedges. Arrange wedges on an ungreased baking sheet about 1 inch apart. Brush with egg white and sprinkle with coarse sugar, if desired.

Bake in a 400-degree F oven for 12 to 15 minutes or until light brown. Cool scones on a wire rack for 20 minutes. Serve warm.

Makes 8 scones.

To freeze: Cool scones completely and wrap tightly in foil; place in freezer bags. Freeze for up to 3 months. Place frozen, foil-wrapped scones in a 300-degree F oven and heat for 15 to 20 minutes or until warm (10 to 15 minutes if thawed).


ORANGE, PISTACHIO & DATE BREAD

~Submitted by Larry Holmes, Ontario, Canada

1 cup unbleached all-purpose flour
3/4 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk
1/3 cup orange juice
grated zest of 1 orange
1 teaspoon vanilla extract
1/2 cup butter, softened
2/3 cup sugar
3 large eggs
1 cup chopped pitted dates
1/2 cup coarsely chopped shelled pistachios

Place a rack in the lower third of oven. Heat oven to 350 degrees F. Lightly grease and flour 9x5-inch loaf pan.

Mix the flours, baking powder and salt together in one bowl. In another bowl, mix the milk, orange juice, zest and vanilla.

Using an electric mixer, beat the gutter and sugar in a large bowl unit light and fluffy, about 2 to 3 minutes. Beat in the eggs. Gradually beat in the flour mixture and milk mixture using low speed or by hand, alternating in 3 parts. Stop when the batter has come together – do not overbeat. Fold in dates and pistachios.

Pour batter into the pan and bake for 70 minutes, until a toothpick inserted in center comes out clean. Cool in pan on rack 10 minutes. Unmold and set loaf on rack to cool completely. Can be stored well wrapped and refrigerated for 2 days before serving.


OVEN APPLE PANCAKE

~Submitted by Larry Holmes, Ontario, Canada

Note: Makes one large pancake

3/4 cup all-purpose flour
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs
1 cup skim milk
3 tablespoons butter, melted
1 1/2 Golden Delicious apples, peeled and cored
1/4 teaspoon cinnamon

In a large bowl, sift flour, salt and 1 tablespoon sugar. In another bowl, whisk together eggs, milk and butter.

Whisk the egg mixture into the flour mixture until well combined. 

Cut apples into wedges. In another bowl, toss apples with 1 tablespoon sugar and the cinnamon until the apples are well coated.

Into an oiled cast-iron skillet or nonstick baking dish, pour the pancake batter and arrange the apple wedges evenly on top. Bake the pancake in a 425-degree F. oven for 20 minutes. Reduce the temperature to 350 and bake until the edge is puffed and the pancake is golden brown.


HOLIDAY FRUIT BREAD

~Submitted by Larry Holmes, Ontario, Canada

3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
3/4 cup butter
1 1/2 cups chopped candied fruit
1 1/2 cups all-purpose flour
1/2 cup raisins
2 eggs beaten
1 tablespoon light rum

Rum glaze: Recipe follows.

Sift flour, baking powder, salt and sugar together into mixing bowl. Cut in butter until mixture resembles fine bread crumbs. Stir in fruit. Add eggs and rum; mix well. Spread batter into greased loaf pan. Bake in 325-degree F. oven 60 minutes or until done. Cool slightly; remove from pan.

Rum Glaze: Combine 1 1/4 cups powdered sugar and 3 1/2 tablespoons rum. Stir to form smooth icing. Drizzle over warm cake. Cool before cutting.


EASY CHRISTMAS BREAD

~Submitted by Larry Holmes, Ontario, Canada

5 tablespoons butter
3 eggs
1 cup sugar
1 1/2 cups milk
1 cup raisins
1/2 cup chopped citron
5 cups flour
2 tablespoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cardamom

Melt the butter in a small pan; set aside. In a mixing bowl beat the eggs well with the sugar. Add the milk, melted butter, raisins and citron. Stir the dry ingredients together. Add them to the liquid mixture, stirring vigorously. Divide the dough and put it into 2 well-greased loaf pans. Bake the bread at 350 degrees F. for 1 hour.

Makes 2 loaves.


RICH BRAN FRUIT CAKE

~Submitted by Larry Holmes, Ontario, Canada

1/2 pound soft brown sugar
1/4 pound All Bran cereal
1/2 pound mixed dried fruit (currants, raisins, sultanas)
1 tablespoon shredded dried orange peel
1 tablespoons golden syrup
1 cup milk
1 egg, beaten
1 large banana, peeled and mashed
1/4 pound self-raising flour

Place the sugar, All Bran, dried fruit, orange peel, syrup and milk in a bowl and stir well. Allow to soak overnight.

The next day, add the beaten egg, mashed banana and flour and mix thoroughly. Turn the mixture into a greased 2-pound loaf tin and bake in a moderate oven (350 degrees F.) for about 1 hour, until the cake is cooked or until a skewer inserted in the center comes out clean.

Turn out onto a wire rack to cool slightly. Slice the loaf while still warm or very fresh, and serve with butter.


BANANA DATE BREAD 

~Submitted by Larry Holmes, Ontario, Canada

(A jazzed up version of an old classic!)

2 1/2 cups sifted flour
1/2 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon ground mace
3/4 cup light brown sugar
1/2 cup chopped walnuts or pecans (packed)
2 eggs, lightly beaten, at room temperature
1/4 cup buttermilk at room temperature
3/4 cup butter, melted and cooled
1 cup pitted dates, snipped
1 cup ripe bananas (about 3) mashed

Preheat oven to 350 degrees F. Grease a large (9x5-inch) loaf pan. Sift together first 6 ingredients. Stir in sugar and nuts. In separate bowl, mix remaining ingredients. Add to dry ingredients; mix until all dry ingredients are moistened. Pour into prepared pan; bake one hour. Let cool in pan five minutes, then remove to wire rack to cool completely. 

Note: You could make several small loaves and freeze those left over (if any!).


FRIED BUTTER BISCUITS
(Trinidadian “Bakes”)

~Submitted by Larry Holmes, Ontario, Canada

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter
3/4 cup water
2 tablespoons cooking oil

In mixing bowl, stir together flour, sugar, baking powder and salt. Cut in butter till mixture resembles coarse crumbs. Make a well in the center. Add water; stir to make a stiff dough (10 to 12 strokes). Divide into 10 portions. Roll or pat dough to 1/2-inch thickness. Cut dough with 2 1/2-inch biscuit cutter.

In a large skillet cook biscuits in hot oil, uncovered, over low heat 10 to 11 minutes on each side or till double in volume and golden brown . Drain on paper toweling.

Makes 10.


JAMAICAN GINGERBREAD

~Submitted by Larry Holmes, Ontario, Canada

1 1/2 cups all-purpose flour
3/4 teaspoon ground allspice
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
1/2 cup butter
1/2 cup molasses
1/4 cup packed brown sugar
2 eggs
2 teaspoons grated fresh gingerroot (or 3/4 teaspoon ground ginger)
1 tablespoon finely snipped candied ginger

Grease and lightly flour a 9x1 1/2-inch round baking pan; set aside. In a mixer bowl stir together flour, allspice, baking powder, baking soda and salt.

In a small saucepan, heat together milk, butter, molasses, and brown sugar until butter is melted; stir constantly. Add to flour mixture; add eggs and gingerroot or ground ginger. Beat at low speed of electric mixer until just combined. Stir in candied ginger.

Turn into the prepared pan. Bake in a 350-degree oven for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes on wire rack. Remove from pan; cut into wedges and serve warm. Garnish with lime twists just before serving if desired. 

Makes 8 servings.


OATCAKES

~Submitted by Larry Holmes, Ontario, Canada

1 1/2 cups all-purpose flour
2 tablespoons brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup butter
1 1/2 cups quick-cooking rolled oats
1 beaten egg
2/3 cup buttermilk
butter

In medium mixing bowl stir together flour, brown sugar, baking powder and salt. Cut in the 1/4 cup butter until pieces resemble coarse crumbs. Stir in oats. Make a well in center. Combine egg and buttermilk; add all at once to dry ingredients. Stir just until dough clings together.

Spread dough evenly in greased 9x9x2-inch baking pan. Score into 16 pieces. Bake in a 400-degree oven for 25 minutes or until golden brown. Serve warm with butter.

Makes 16 pieces


SOURDOUGH BISCUITS

~Submitted by Larry Holmes, Ontario, Canada

1 cup sourdough starter (recipe follows)
1 2/3 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/3 cup shortening or lard
1/2 cup fresh or frozen blueberries
1/3 cup milk

Bring sourdough starter to room temperature. In a mixing bowl stir together flour, sugar, baking powder, salt, cinnamon, and baking soda. Cut in shortening or lard until mixture resembles coarse crumbs. Make a well in the center. Combine sourdough starter, blueberries, and milk; add all at once to the dry mixture. Stir just until the dough clings together.

Drop dough by tablespoonfuls onto a lightly greased baking sheet. Bake in 425-degree oven for 12 to 15 minutes or until biscuits are golden. Serve warm. 

Makes 16 biscuits.

Sourdough Starter
Dissolve 1 package active dry yeast in 1/2 cup warm water (110 to 115 degrees F.). Stir in 2 cups warn warm 2 cups all--purpose flour, and 1 tablespoon sugar or honey. Beat until smooth. Cover with cheesecloth. Let stand at room temperature for 5 to 10 days or until bubbly; stir 2 to 3 times each day.

Once sourdough starter has been used it is easy to replenish. Stir 3/4 cup all-purpose flour, 3/4 cup warm water and 1 teaspoon sugar or honey into remaining starter. Cover; let stand at room temperature for 1 day or until bubbly. Refrigerate for future use.


TREACLE TEA SCONES

~Submitted by Larry Holmes, Ontario, Canada

2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon ground allspice
1/4 teaspoon salt
6 tablespoons butter
3/4 cup milk
2 tablespoons treacle or molasses

Stir together flour, sugar, soda, cream of tartar, allspice and salt. Cut in butter until mixture resembles coarse crumbs. Make a well in center; stir in milk and treacle or molasses just until moistened. Spread in lightly greased 10-inch oven-going skillet. Cook, covered, over medium-low heat for 20 to 25 minutes or until golden on bottom and set on edges. Place under broiler 4 inches from heat; broil for 4 to 5 minutes. 

Serves 12


SAFFRON-LEMON TEA BREAD

~Submitted by Larry Holmes, Ontario, Canada

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening
1/4 teaspoon soda
1/8 teaspoon powdered saffron*
2 teaspoon grated lemon rind
1/4 cup sugar
2 large eggs
3/4 cup water
2 teaspoon fresh lemon juice

*If using saffron threads, crumble them to a powder before measuring.

Sift together first 3 ingredients and set aside for later use. Mix shortening with next 3 ingredients. Gradually blend in sugar. Beat in eggs, 1 at a time. Combine water and lemon juice and add to batter alternately with the sifted flour mixture, beginning and ending with flour. Beat batter 1/2 minute.

Turn into a well-greased, lightly floured 9x5x3-inch loaf pan. Bake 1 hour in a preheated moderate oven (350 degrees F). Cool in pan 10 minutes. Turn out onto a wire rack to finish cooling. Spread with softened cream cheese or butter for tea sandwiches.

Yield: 1 loaf.


FRESH PEAR KUCHEN

~Submitted by Larry Holmes, Ontario, Canada

1 cup sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon sugar
3 tablespoons shortening
1/2 cup milk
2 large firm, ripe pears
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup sugar
1/2 teaspoon grated lemon rind
2 tablespoons butter
whipped cream,

Sift together the first 4 ingredients. Cut in shortening with a pastry blender until the mixture is the consistency of oatmeal. Stir in milk. Spread dough in the bottom of a buttered 9-inch pie plate, over which arrange pears, cut into 1/2 –inch slices, pushing them into the dough slightly. Combine remaining ingredients and mix to form course crumbs. Sprinkle over pears.

Bake in a preheated moderate oven (375 degrees F) 35 minutes or until pears are tender and a cake tester inserted in cake comes out clean. Cut into wedges and serve warm topped with whipped cream.

Makes 6 servings.


CINNAMON APPLESAUCE MUFFINS

~Submitted by Larry Holmes, Ontario, Canada

2 cups sifted all-purpose flour
1/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 large eggs, beaten
1 cup milk
1/2 cup applesauce
1/4 cup shortening, melted
1/2 cup chopped dates OR raisins
1 tablespoon melted butter 
2 tablespoons sugar
1/2 teaspoon ground cinnamon

Sift first 5 ingredients together into a mixing bowl. Combine eggs, milk, and applesauce and stir into the flour mixture, using 14 strokes. Then stir in shortening and dates, using only 8 to 10 strokes. Fill a well-greased muffin pans 3/4 full. Bake in a preheated hot oven (400 degrees F) 27 minutes or until done. Remove from pan. Dip tops in melted butter and then in the 2 tablespoons of sugar mixed with 1/2 teaspoon ground cinnamon. Serve hot with butter.

Makes 15 muffins.


HUSH PUPPIES

~Submitted by Larry Holmes, Ontario, Canada

1 cup white corn meal
1/3 cup sifted all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
3 tablespoons instant minced onions
3/4 cup butter milk (or milk + vinegar)
2 tablespoons water
1 large egg, beaten
deep fat for frying

Combine first 6 ingredients. Mix thoroughly. Stir in remaining ingredients. Let stand 10 minutes for batter to thicken. Drop from a teaspoon into deep fat preheated to 370 degrees F. or until an inch of bread browns in the fat in 1 minute. Drain in absorbent paper. Keep warm in a slow oven (300 degrees F.) while cooking the remaining batter.

Makes about 1 1/2 dozen.


BOSTON BROWN BREAD

~Submitted by Larry Holmes, Ontario, Canada

1 cup sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup cornmeal
1 cup whole whet flour
1 cup raisins (optional) 
3/4 cup molasses
2 cups buttermilk or sour milk*

Sift together all-purpose flour, baking powder, baking soda and salt into mixing bowl. Stir in cornmeal, whole wheat flour and raisins.

Combine molasses and buttermilk or sour milk. Stir in dry ingredients and mix thoroughly.

Pour into 4 well-greased #2 cans (these cans usually contain 20 ounces of fruit). Fill two thirds full or slightly less. Cover cans with double thickness of plastic wrap and fasten in place with rubber bands.

Place on rack in kettle with tight-fitting lid. Add hot water to reach about halfway up the cans. Cover kettle and steam 3 hours. Remove from kettle, uncover cans and place in very hot oven (450 degrees F.) 5 minutes. Remove bread from cans (cut out the end of the can with can opener and push bread out), and slice with a heavy thread, crossing ends. (Cutting hot bread with knife may make a gummy slice.)

Serve hot. Makes 4 loaves.

*To sour milk, pour 1 tablespoon vinegar into a 1-cup measuring cup. Fill with sweet milk. Let stand a few minutes.


MEXICAN CORN BREAD

~Submitted by Larry Holmes, Ontario, Canada

1 8-ounce can cream-style corn
1 cup yellow cornmeal
2 eggs, slightly beaten
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup milk
1/2 cup melted lard or butter
1 4-ounce can green chilies, chopped
3/4 cup grated sharp Cheddar cheese
2 tablespoons butter

Combine corn, cornmeal, eggs. salt, baking soda, milk, lard, chilies and half the cheese.

Meanwhile, melt 2 tablespoons butter in a 1 1/2-quart casserole or a 9-inch skillet. Place in oven until butter is hot but do not let brown. (If skillet has a wood handle, protect it by wrapping well in aluminum foil).

Pour the butter into the warm casserole (or skillet) and sprinkle atop with remaining cheese.

Bake in hot oven (400 degrees F.) 40 minutes. Serve hot with spoon.

Makes 6 servings.


PINEAPPLE COFFEE CAKE

~Submitted by Larry Holmes, Ontario, Canada

1/4 cup butter
1/4 cup honey
1 8 1/2-ounce can crushed pineapple
1/4 cup shredded coconut
2 cups Corn Bread Mix (recipes follows)
1/2 cup sugar
1 egg, beaten

Melt butter in 8x8x2-inch pan. Add honey and blend.. Drain pineapple and reserve juice. Spread drained pineapple and coconut in pan, distributing mixture evenly.

Combine mix and sugar in bowl. Add water to pineapple juice to make 1/2 cup/ Combine egg and juice; add to dry mixture and stir just to blend and moisten. Pour batter evenly into prepared pan.

Bake in hot oven (400 degrees F.) about 25 minutes. Remove from oven and cool in pan 5 minutes. Invert over plate; let stand 1 minute. Remove pan and cut in rectangles or squares. Serve warm.

Makes 9 servings.

Corn Bread Mix
4 1/2 cup flour
2 1/2 cup cornmeal
1 1/2 cup nonfat dry milk
1/4 cup baking powder
1 tablespoon salt
1 1/2 cup lard or shortening

Sift together flour, cornmeal, dry milk, baking powder and salt into large bowl. Repeat twice.

Cut in lard with pastry blender, to blend thoroughly.

Place in jar or canister, cover and store in a cool place. Use mix within a month.

Makes about 10 cups.


PINEAPPLE-DATE LOAF

~Submitted by Larry Holmes, Ontario, Canada

1/4 cup soft butter
1/2 cup sugar
1 egg
1/4 teaspoon lemon extract
1 8-1/2 ounce can crushed pineapple
1/4 cup chopped nuts
2 1/2 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2cu finely chopped, pitted dates
1/4 cup water
1/4 cup chopped maraschino cherries, well drained

Cream butter and sugar; add egg and lemon extract. Drain pineapple, reserving liquid. Add crushed pineapple and nuts to creamed mixture.

Sift dry ingredients together. Add dates and mix well, separating date pieces with your fingers. Stir dry ingredients into creamed mixture alternately with reserved pineapple juice plus 1/4 cup water. Fold in the chopped maraschino cherries.

Pour into a greased 9x5x3-inch loaf pan. Bake in moderate oven (375 degrees F.) oven about 55 minutes. Cool in pan 10 minutes. Remove from pan and cool completely.

Makes 1 loaf.


SWEET POTATO NUT BREAD

~Submitted by Larry Holmes, Ontario, Canada

1/4 cup soft butter
1/2 cup shortening
2 2/3 cup sugar
4 eggs
2 cups cold, mashed, sweet potatoes
3 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon cinnamon
1 1/2 teaspoons nutmeg
2 teaspoons baking soda
1 cup chopped walnuts
2/3cup cold, strong black coffee

Cream butter, shortening and sugar. Add eggs, one at a time, mixing well after each addition. Blend in sweet potatoes.

Sift together dry ingredients; add nuts. Stir into creamed mixture alternately with cold coffee

Pour batter into 2 greased 9x5x3-inch loaf pans and 8 greased muffin-pan cups. Bake in moderate oven (375 degrees F.) oven 1 hour for loaves and 25 minutes for muffins, or until they test done in center.

Cool 10 minutes; remove from pans and cool completely. 

Makes 2 loaves plus 8 muffins.


ONION, CHEESE AND WALNUT MUFFINS

~Submitted by Leasa, IA

This recipe is courtesy of Quail Ridge Press. Simple and delish!!

1 3/4 C flour
1/4 C sugar
2 t baking powder
1 beaten egg
3/4 C milk
1/3 C cooking oil
1 onion, coarsely chopped
1/2 C shredded Cheddar cheese
1/2 C chopped walnuts

Preheat oven to 400 degrees. In large mixing bowl stir together the flour, sugar, and baking powder. Make a well in the center. Combine egg, milk and oil. Add egg mixture all at once to flour mixture; stir until just moistened. Stir in onion, cheese and walnuts. Grease or line muffin cups and fill approximately 2/3 full. Bake at 400 degrees for 20-25 minutes or until golden brown. Makes 12 muffins.

(Chef's note: I did not add the walnuts. I added about 1/4 C more cheese. I thought batter was a little "blah" so I added about 1-1 1/2 t Mrs. Dash table blend.)


BANANA NUT BREAD BAKED IN A JAR

~Submitted by Tia, Nova Scotia, Canada

Got this one from Allrecipes.com. Kinda unique.

"This makes a great gift for friends and neighbors. Also great for Christmas Bazaar item. Decorate with pretty label and a circle of Christmas fabric under the jar ring. Using the same basic recipe you can substitute different fruits and vegetables to make other varieties."

Original recipe yield: 8 (1 pint) jars. Prep Time: 10 Minutes Cook Time: 45 Minutes Ready In: 1 Hour 5 Minutes 
Servings: 24

INGREDIENTS: 
2/3 cup shortening 
2 2/3 cups white sugar 
4 eggs 
2 cups mashed bananas 
2/3 cup water 
3 1/3 cups all-purpose flour 
1/2 teaspoon baking powder 
2 teaspoons baking soda 
1 1/2 teaspoons salt 
1 teaspoon ground cinnamon 
1 teaspoon ground cloves 
2/3 cup chopped pecans 

DIRECTIONS: 
1. Preheat oven to 325 degrees F (165 degrees C). Grease insides of 8 (1 pint) straight sided, wide mouth canning jars. 

2. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs, bananas, and water. Sift together flour, baking powder, soda, salt, cinnamon, and cloves. Add to banana mixture. Stir in nuts. 

3. Pour mixture into greased WIDE MOUTH pint jars, filling 1/2 full of batter. Do NOT put lids on jars for baking. Be careful to keep the rims clean, wiping off any batter that gets on the rims. 

3. Bake at 325 degrees F (165 degrees C) for 45 minutes. Meanwhile, sterilize the lids and rings in boiling water. As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. 

4. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed. Jars should be eaten immediately or kept sealed in refrigerator for up to a week. 


STRAWBERRY SPICE LOAF

~Submitted by Tia, Nova Scotia, Canada

I think this one may be from Allrecipes.com, too. I make it into muffins as well. --Tia

3 cups flour
2 cups white sugar
1 tsp salt
1 tbsp cinnamon
1 tsp nutmeg
1 tsp baking soda
1 1/4 oil
4 eggs, beaten
2 1/2 cups strawberries

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.

2. In a large bowl, combine flour, sugar, salt, cinnamon, nutmeg and baking soda. In a separate bowl, combine oil and eggs. Add strawberries (juice and all) to oil/egg mixture. Mix thoroughly. Make a well in the center of the dry ingredients and pour in the strawberry mixture. Mix until thoroughly combined. Pour batter into prepared pans.

3. Bake in preheated oven for one hour, or until a toothpick inserted into the center of a loaf comes out clean. Cool slightly before removing from pans.


BANANA BREAD

~Submitted by Tia, Nova Scotia, Canada

Here's another unusual one. It from a local church cookbook that was compiled by the ladies as a fundraiser. I make it into muffins, as well. Really good but the tops get sticky after a day. We solve that problem by eating them up in one day. lol. (family lives next door so I deliver to my in-laws. Good to have so many guinea pigs around to try out new recipes.)

1 cup Miracle Whip
1 cup mashed bananas (I use 3 bananas)
2 cups white flour
3/4 cup Splenda or sugar
2 tsp baking soda

Mix bananas and mayo, add dry ingredients. Pour in a greased loaf pan. Bake at 350 degrees for 45-50 minutes.


BANANA NUT BREAD

~Submitted by Tia, Nova Scotia, Canada

This ones from a 1970's novel style cookbook. Not sure of the name, was falling apart when I got it for 25 cents

1 pkg. white cake mix, 2 layer size
1 tsp baking soda
1/2 cup milk
1 egg
1 cup mashed banana
1/2 cup chopped nuts

Blend all ingredients except nuts. Beat two minutes, stir in nuts. Pour into 2 greased 9 x 5 inch bread pans. Bake 35 to 40 minutes at 350 degrees F. Cool 10 to 15 minutes before removing from pans.

Serves 16.


FRUIT SWIRL COFFEE CAKE

~Submitted by Tia, Nova Scotia, Canada

1 1/2 cups granulated sugar
1 cup butter or margarine
1 1/2 tsp vanilla
1 tsp almond extract
4 eggs
3 cups all-purpose flour
1 can (21 oz) cherry, apricot or blueberry pie filling
1 cup powdered sugar
1-2 tbs milk

1. Heat oven to 350 degrees F. Generously grease bottom and sides of 15 x 10 x 1 inch pan or two 9 inch square pans with shortening or spray with cooking spray.

2. In large bowl, beat sugar, butter, baking powder, vanilla, almond extract and eggs with electric mixer on low speed for 30 seconds, scraping bowl often. Beat on high speed 3 minutes, scraping bowl occasionally. Stir in flour.

3. Spread 2/3 of the batter in 15-inch pan or 1/3 of the batter in each square pan. Spread pie filling over batter. Drop remaining batter by tablespoonfuls onto pie filling.

4. Bake about 45 minutes or until toothpick inserted near center comes out clean. Meanwhile, in small bowl, mix powdered sugar and milk until smooth and thin enough to drizzles. Drizzle glaze over warm coffee cake. 

(You can make tarts with this dough: Generously grease bottom and sides of 15 x 10 x 1 pan. Spread all of the batter in pan. Lightly score batter into 24 squares. Drop about 1 tbsp pie filling onto center of each square. Bake as directed. Sprinkle with powdered sugar.

Source: Betty Crocker's Baking for Today 


PEPPER JACK CHEESE QUICK BREAD

~Submitted by Tia, Nova Scotia, Canada

2 cups all-purpose flour
1 cup shredded Monterey Jack cheese with jalapeno peppers
1 tsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1/4 cup butter or margarine, melted
2 eggs, slightly beaten

1. Heat oven to 350 degrees F. Lightly grease bottom only of 9 x 5 or 8 x 4 loaf pan with shorting or spray with cooking spray.

2. In medium bowl, mix flour, cheese, sugar, baking powder, baking soda, and salt.. Stir in remaining ingredients just until moistened (batter will be lumpy). Spread in pan.

3. Bake 35-45 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; run knife around edges of pan to loosen. Remove from pan to wire rack. Cool 30 minutes before slicing.

Source: Betty Crocker's Baking for Today


BUTTERS

~Submitted by Lou, FL

Here are some butters to go on the breads. Makes them yummy and gives a nice touch to our bakery efforts.

Strawberry Butter 

1 stick butter, softened
1/2 cup chopped fresh strawberries 
1/2 cup confectioners sugar

Put all ingredients in a blender jar. Whip until smooth and creamy. Cover and store in the refrigerator for at least 1 hour before serving. Set out about 5 minutes before use. 

Yield: 3/4 cup strawberry butter.

Orange Butter

1 stick butter softened
1/2 cup powdered sugar
1-2 tablespoons orange juice
1 tablespoon orange zest.

Follow the above directions.

This can also be done with lemons and berries.

Mix equal amounts of peanut butter and honey together for another taste treat.

Make your own Savory Butter for your breads by mixing equal parts of butter, cream cheese and what ever herbs you would like. I do add a few spoons of milk for a better spreading consistency.

These butters also go on your bagels, waffles, biscuits, and pancakes for a different flavor than just syrup.

Happy eating!


CRANBERRY NUT BREAD

~Submitted by Lou, FL

I am not very fond of cranberries, but I find this is great toasted with Orange butter on it.

1 stick butter, softened ( butter Crisco )
1 cup granulated sugar
1 large egg
1 cup fresh orange juice ( I use frozen.
3 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon orange zest
1 cup fresh cranberries
1 cup chopped pecans

Directions: 

Preheat oven to 350-degrees. Coat a 9 x 5 x 3-inch loaf pan with cooking spray. Cream together butter and sugar until light and fluffy. Add egg and beat another 2 minutes. Gradually stir in egg, juice, flour, baking powder and orange zest. Mix until just blended. Stir in cranberries and pecans. Pour batter into baking pan. Bake for 50 to 60 minutes or until a toothpick inserted in center comes out clean. Let bread stand in baking pan for 8 to 10 minutes. Invert onto a wire cooling rack. Yield: 10 servings


PEACH BREAD

~Submitted by Lou, FL

3 c. fresh or frozen sliced peaches
1 c. plus 6 T. granulated sugar, divided
2 c. all-purpose flour
1 tsp. baking soda
¼ tsp. salt
½ tsp. ground cinnamon
½ tsp. ground nutmeg
½ c. (1 stick) butter or margarine, softened
2 eggs, lightly beaten
1 c. pecans, finely chopped
1 tsp. vanilla

Place peach slices and 6 tablespoons of sugar in container of blender or food processor. Process until pureed. Mixture should yield about 2¼ cups of puree; set aside Combine flour, baking soda, salt, cinnamon and nutmeg; set aside. In a large mixing bowl, combine butter and remaining 1½ cups of sugar; cream well. Add eggs; mix well. Add peach puree and dry ingredients; mix until dry ingredients are moistened. Stir in nuts and vanilla. Spoon batter into 2 well greased 9x5x3-inch loaf pans. Bake in 350* oven for 60 minutes or until loaves test done. Cool for 
10 minutes in pan. Turn out on rack and let cool completely


APPLE CINNAMON BREAD

~Submitted by Lou, FL

Here is a very tasty bread, Easy to do also. Great with cream cheese slathered on it!!

1/2 cup butter (I use butter Crisco)
1 cup sugar
2 eggs
1 teaspoon vanilla or maple extract
1/3 cup milk
1-1/2 cup coarsely grated apple (packed)
2 cups flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon soda
1/2 teaspoon Salt
1/2 cup chopped pecans or walnuts

Combine butter, sugar and 1 egg in bowl. Beat until smooth. Add second egg and beat well. Stir in milk and vanilla. Add grated apples and then sift into batter the dry ingredients. Stir to mix and then scrape into a greased 9 X 5 X 3 inch loaf pan. Bake in a 350 oven for an hour to 70 minutes. Let stand for 10 minutes before removing from loaf pan.

Place on rack to cool. Slice and enjoy. I sometimes make a vanilla glaze and pour it over the top and sprinkle with a few chopped nuts


ZUCCHINI BREAD 

~Submitted by Margo, CO

350* 60 minutes 2 loaves MY TNT-GOOD!!

dry:
3 1/2 c all-purpose flour
1 1/2 tsp salt
1 tsp ground nutmeg
2 tsp baking soda
1 tsp ground cinnamon
3 c sugar

wet:
1 c vegetable oil
4 eggs beaten
2/3 c water
2 c grated zucchini
1 tsp lemon juice

Mix dry ingredients in large bowl.

In another bowl, mix wet ingredients.

Fold wet ingredients into dry and mix well.

Bake in 2 greased (and floured on bottom) glass loaf pans for 1 hour or until done - toothpick test.

Cool in pan for 10 minutes. Remove from pan and cool completely on rack. Wrap and store.


CINNAMON APPLE BISCUITS

~Submitted by Margo, CO

425* Yields 16 biscuits

2 c pre-sifted flour
3 tsp active baking powder
1 tsp salt
1/4 c Crisco
3/4 c milk
3 TBSP softened butter
1-3 apples, finely diced
1/4 c sugar
1 tsp cinnamon

Grease baking sheet or muffin cups.

Sift together flour, baking powder and salt. Cut in shortening (coarse crumbs). Add milk and stir just until gathers into a ball.

Turn onto lightly floured board. Knead 10 times lightly. Roll out 1/2-inch thick - in rectangular shape. Spread with butter, sprinkle with apples, sugar and cinnamon. Roll up like jelly roll. Cut into 1-inch slices. Arrange on baking sheet or in muffin tins.

Bake at 425* for 15 minutes.

Remove from sheet or muffin cups IMMEDIATELY.

*Note these are great cinnamon rolls without the apples too!

Source: 7-time Texas State Fair winner - recipe by David Wade from his radio program.


McFABULOUS BISCUITS

~Submitted by Margo, CO

450*

1/4 c 7-up
1/4 c buttermilk
2 c Bisquick baking mix

Mix together 7-up, buttermilk and Bisquick to smooth dough.

Dip hand into just enough more Bisquick you can knead dough in bowl until smooth and elastic.

Shape dough into 6 patties of equal size (1" thick) and place one patty in center of greased 9" round layer pan, arranging other patties around that.

Wipe tops of each with dab of butter.

Bake at 450* 18-20 minutes or till triple in size and golden brown.

Cool in pan 10 minutes before serving.


TWO INGREDIENT BISCUITS

~Submitted by Margo, CO

450* GREAT & EASY

2 c self-rising flour
1 c heavy cream

Measure 2 cups of self-rising flour into a bowl; mix in one cup of heavy/whipping cream, and gently mix until coarse crumbs appear.

Gather loose dough bits into a ball and place on a flat surface sprinkled with a little flour.

Knead 10 times, gathering more bits as you gently work the dough.

Roll or pat about an inch thick for tall, flaky biscuits (roll to half inch for shorter biscuits) and cut with a 1 or 2-inch cutter.

Bake at 450* on a lightly-greased baking sheet for 10-12 minutes or a little longer depending on oven

Melt a little butter on top of the biscuits just as they come out the oven to soften the tops.


DAVID WADE'S ICE CREAM MUFFINS

~Submitted by Margo, CO

425* TERRIFIC & CUTE!!!

2 c self-rising flour (MUST be self-rising)
1 pint vanilla ice cream, softened
(I used Haagen-Dazs)

Mix flour and softened ice cream.

Fill mini-muffin holes 2/3 full.

Bake at 425* for 12 minutes or until lightly browned on top.

Sides turn light brown and white with light brown smattering on top.

Source: David Wade - Gourmet cook radio program 


SAGE LEAF BREAD

~Submitted by Jean, OH

Warm 1/2 cup milk and 2 Tbs minced fresh sage or 2 tsp dried sage. Set aside to cool.

Cream 1/2 cup soft butter and 1/2 cup sugar.

Add 2 large eggs, one at a time and beat well after each addition.

Combine 2 cups flour, 1 tsp baking powder, 1 tsp salt; add to creamed mixture alternately with the sage and milk. 

Put in greased 9x5 loaf pan.

Bake at 350F for 40 to 50 minutes or until toothpick inserted near center comes out clean.

Cool 10 minutes before removing from pan to a cooling rack. 

Delicious with butter, but I like cream cheese on it , too !


FENNELL SODA BREAD

~Submitted by Jean, OH

I have made this several times and really like the taste, especially with Italian pastas.

In a large bowl, stir together
3 cups all-purpose flour,
1 tbs baking soda,
1/2 tsp salt3/4 cup sugar, 
1 tbs Fennel seed.

In another bowl, mix 2 beaten eggs,
1 3/4 cups buttermilk,
2 tsps melted butter

Stir the wet into the dry, just until blended, using a large spoon to turn the dough.

Spoon into a well-buttered 10 inch round cake tin and flatten to fit pan. Do this lightly !!

Dot 3 Tbsp cold butter over dough. 

Bake in preheated 350F oven for about 60 minutes or until golden brown and puffy. 

Serve warm, cut in wedges, with extra butter.

Questions? Maggie has my web address.


SOUR CREAM KUCHEN

~Submitted by Jean, OH

We have always loved my M-I-L's Sour Cream Kuchen, and I used to mix 4 recipes to bake in restaurant sized pans for Breakfast Buffets, and make 4 trays each Sunday. when I cooked for a Boat Club at Put-in-Bay, on South Bass Island in Lake Erie.

Mix these ingredients together very well,
1/2 cup Oleo or butter
1 cup sugar
2 eggs
2 cups flour
1/2 Tsp salt
1 tsp baking soda
1 cup sour cream

Spread in greased 7x10 inch pan

Mix 1/2 cup brown sugar
1/4 cup Granulated sugar
1 tsp cinnamon
1 cup nuts, chopped fine ( or to suit, I prefer fine )

Sprinkle this mixture over dough and cut across with table knife to enable topping to penetrate dough, or you can stir by twisting knife while cutting. The idea is to distribute the topping into the dough before baking. 

Bake at 350F for 30 to 40 minutes, or until a golden brown.

Serve slightly warm, when possible.


RAISIN BREAD

~Submitted by Jean, OH

3/4 cup seedless raisins (Dark)
1 cup boiling water

Combine and let sit 30 minutes.

1 1/2 cups flour
1 tsp baking soda
7 packets sugar substitute or equivalent of granulated sugar
1/2 tsp cinnamon
1/4 tsp salt
1 egg
1 tsp vanilla
1/4 cup vegetable oil

Spray 9x5 in loaf pan and dust lightly with flour

Combine flour, soda, salt, sugar and cinnamon in large bowl.

Add raisins with liquid, egg, vanilla and oil.

Mix just until dry ingredients are moistened.

Pour into prepared pan.

Bake in pre-heated oven 350F for 4 to 45 minutes or until golden brown and firm to touch.

Let stand 5 min, turn out ad rest on cooling rack. Serve warm, or slice and toast when cold.


CHEESY ONION BREAD

~Submitted by Jean, OH

1 1/2 cups flour
3 tsp baking powder
1 tsp salt
3 tbs butter or oleo
1 cup shredded sharp cheddar cheese
1/2 cup minced onion
1 egg
1/2 cup milk

Grease an 8 inch pan, round or square.

Fry minced onion in 1 tbs butter until clear and golden, and set aside.

Combine flour, baking powder, and salt and cut in 2 tbs butter until crumbly.

Stir in 1/2 cup shredded sharp cheddar cheese. Make a well in center of mixture.

Beat egg and milk and add cooked onion.

Pour into well in dry mix and stir just until moistened. Dough will be soft. Pat into prepared pan. Sprinkle rest of the cheese over the top. Bake at 400F for 25 minutes. 

Serve hot.


Hi from Linda in Michigan! These two quick bread recipes have been in my recipe files forever. I had to read around the folds and stains on the cards so you know they are keepers!

QUICK CHEESE AND PEPPER BREAD

~Submitted by Linda, MI

This is my daughter-in-law, Dawn's, recipe. She is married to my son, (I only eat chili and hot dogs) Tim. He loves this bread. Enough said.

2 cups flour
1 cup sharp or medium sharp shredded cheddar cheese
1 teaspoon sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 cup buttermilk (or 1 tablespoon lemon juice or vinegar, add milk to equal 1 cup)
1/3 cup butter, melted
2 eggs

Grease bottom of loaf pan (9x5 or 8x4). In medium bowl, combine flour, cheese, sugar, baking powder, baking soda, salt and pepper. In a small bowl, combine buttermilk, butter and eggs. Add to dry ingredients, stir to just moistened. Pour into greased pan. Bake at 350 degrees 35 to 45 minutes. Cool in pan 15 minutes. Cool completely. Wrap, store in refrigerator. 


HOLIDAY PISTACHIO BREAD

~Submitted by Linda, MI

This is a very colorful and flavorful bread. I make it a couple of days before the holidays. It seems to get more flavorful after a few days.

1 box yellow cake mix
1 small box instant pistachio pudding
4 eggs
1/4 cup vegetable oil
1/8 cup water
1 cup drained and chopped maraschino cherries
1 cup sour cream
1/2 cup chopped pistachio nuts
sugar and cinnamon

Combine all ingredients except sugar and cinnamon and mix well. Grease 2 loaf pans. Divide batter and fill pans. Mix a little sugar and cinnamon to taste. Sprinkle over dough. Bake at 350 degrees for 50-60 minutes. Cool for 10 minutes and remove from pans. Cool completely on wire racks. Wrap well and refrigerate.


BERRY MINI BREADS

~Submitted by Pat, WA State

1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
3 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 cup buttermilk
1 cup whole-berry cranberry sauce
1 cup fresh or frozen blueberries

In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition.

Combine dry ingredients; add to the creamed mixture alternately with buttermilk.

Stir in cranberry sauce and blueberries. 

Pour into four greased 5-3/4x3x2-inch loaf pans.

Bake at 350° F for 25-30 minutes or until bread tests done.

Cool for 10 minutes; remove from pans to wire racks.

Yield: 4 loaves.


APPLE RAISIN QUICK BREAD

~Submitted by Pat, WA State

1-1/4 cups vegetable oil
4 eggs
4 tsp. vanilla extract
3 cups all-purpose flour
2-1/2 cups sugar
2 tsp. ground cinnamon
1-1/2 tsp. salt
1-1/2 tsp. baking soda
1 tsp. ground cloves
1/2 tsp. baking powder
3 cups diced peeled tart apples (such as Granny Smith)
2/3 cup raisins
1/2 cup chopped nuts

In a mixing bowl, beat oil, eggs and vanilla.

Combine flour, sugar, cinnamon, salt, baking soda, cloves and baking powder; beat into the egg mixture.

Stir in apples and nuts.

Pour into two greased 9x5x3-inch loaf pans.

Bake at 325° F for 60-70 minutes or until bread tests done.

Cool for 10 minutes; remove from pans to wire racks.

Yield: 2 loaves


DATE PECAN TEA BREAD

~Submitted by Pat, WA State

2-1/2 cups chopped dates
1-1/2 cups boiling water
1-1/2 tsp. baking soda
1-3/4 cups all-purpose flour
1/4 tsp. each ground cloves, cinnamon, ginger and nutmeg
2 tbsp. butter or margarine, softened
1-1/4 cups sugar
1 egg
2 tsp. vanilla extract
1-1/2 cups coarsely chopped pecans

SPREAD:
1 pkg. (3 oz.) cream cheese, softened
2 tbsp. chopped dates
2 tbsp. coarsely chopped pecans
1 tbsp. milk

Place dates in a bowl. combine boiling water and baking soda; pour over dates.

Combine flour, cloves, cinnamon, ginger and nutmeg in another bowl; set aside.

In a mixing bowl, cream butter and sugar. Beat in egg and vanilla.

Add dry ingredients alternately with date mixture.

Stir in pecans.

Pour into a greased and floured 9x5x3-inch loaf pan.

Bake at 350° F for 65-75 minutes or until bread tests done.

Cool for 10 minutes; remove from pan to wire rack to cool completely.

In a small bowl, combine spread ingredients. Chill for 1 hour. Serve with the bread.

Yield: 1 loaf (1/2 cup spread).


FRESH PEAR BREAD

~Submitted by Pat, WA State

1-1/2 cups sugar
3 eggs
3/4 cup vegetable oil
1 tsp. vanilla extract
3 cups flour
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 cups peeled, finely chopped ripe pears (about 4 medium)
1 tsp. lemon juice
2 tsp. chopped walnuts

Preheat oven to 350°F. Grease two 9x5-inch loaf pans.

In mixing bowl, combine sugar, eggs, oil and vanilla.

Combine flour, cinnamon, baking powder, baking soda and salt; stir into egg mixture until moistened.

Toss together pears and lemon juice. Stir pears and nuts into batter (batter will be thick).

Spoon into prepared loaf pans.

Bake 55-60 minutes or until bread tests done.

Cool 10 minutes; remove from pans to wire rack

Yield: 2 loaves.


STRAWBERRY BREAD

~Submitted by Pat, Minden, NV

3 cups flour
2 cups sugar
1 teaspoon soda
1 teaspoon salt
3 teaspoons cinnamon
1 1/4 cups chopped pecans
2 (10-ounce) packages frozen strawberries, thawed
1 1/4 cups vegetable oil
3 eggs, beaten
1 teaspoon vanilla

Sift dry ingredients into large mixing bowl; add pecans and mix. Combine remaining ingredients. Combine the two mixtures, stirring to just moisten. Pour into 2 greased loaf pans. Bake at 350 degrees for 1 hour. Turn out on rack to cool.

Source: Hallmark's Collection of Home Tested Recipes


THREE FRUIT BREAD

~Submitted by Patti, Aurora, NE

2 cups sifted all purpose flour
3/4 cup sugar
3 tsp baking powder
1/2 tsp salt
1 tsp grated lemon rind
1/2 cup raisins
2 eggs, beaten
3 tbs melted shortening
1 cup mashed bananas

Sift dry ingredients, add lemon rind and raisins, mix together lightly. 

Combine eggs, shortening, and mashed bananas. Add to dry ingredients and stir just enough to blend well. Turn into well greased 91/2 x 51/2 loaf pan. Bake at 350deg for 45 to 50 min. Cool.


RHUBARB BREAD

~Submitted by Patti, Aurora, NE

1 1/2 cup brown sugar
2/3 cup oil
1 egg
1 cup sour milk
1 tsp salt
1 tsp vanilla
2 1/2 cup flour
1/2 cup diced rhubarb
1/2 cup nuts

Mix all ingredients thoroughly and pour into 2 loaf pans. Bake at 325 - 50 minutes. 


BAKING POWDER BREAD

~Submitted by Robyn, Auckland, New Zealand

6 cups flour
1 teaspoon sugar
1 teaspoon salt
4 teaspoons baking powder
1 small cold boiled potato
milk or milk and water 

Sift together flour, sugar, salt and baking powder. 

Rub in potato. 

Add sufficient liquid about 600ml (1 pint) to make a soft and smooth dough. 

Mix quickly and put at once in a greased tin three-quarters full; smooth the top with a knife dipped in melted butter and bake immediately about ¾ to 1 hour at 200ºC (400ºF). When cooked take from tin and wrap in a bread cloth until cold. 


BERMALINE LOAF

~Submitted by Robyn, Auckland, New Zealand 

1 ½ cups flour
1 cup wholemeal
1 cup bran
3 teaspoons baking powder
½ teaspoon salt
2 tablespoons golden syrup
1 tablespoon butter
about 1 ¼ cups milk or milk and water

Sift flour, add wholemeal, bran, baking powder and salt.

Dissolve golden syrup and butter in warm milk and mix into dry ingredients.

Bake in a greased loaf tin ¾ to 1 hour at 200ºC (400ºF).


CHEESE LOAVES

~Submitted by Robyn, Auckland, New Zealand 

3 cups flour
3 teaspoons baking powder
½ teaspoon salt
½ teaspoon mustard
1 dessertspoon butter
1 ½ cups grated cheese
about 1 cup milk

Sift dry ingredients, rub in butter, add cheese and mix with milk to a moist dough.

Bake in two small greased loaf tins 30 to 40 minutes at 200ºC (400ºF).


HEALTH LOAF

~Submitted by Robyn, Auckland, New Zealand

1 cup flour
1 cup bran
1 cup wholemeal
1 cup dates (chopped)
½ cup walnuts (chopped)
½ teaspoon salt
1 egg
¼ cup sugar
½ cup golden syrup
1 tablespoon butter (melted)
½ cup milk (about)
1 teaspoon bicarb soda
½ cup hot water 

Sift flour into a basin; add bran, wholemeal, dates, nuts, and salt.

Beat egg and sugar together; add warmed syrup and melted butter, then milk. Mix into dry ingredients.

Add bicarb soda dissolved in hot water. Mix well.

Bake in two greased loaf tins, ¾ to 1 hour at 190ºC (375ºF).


HONEY TEA BUNS

~Submitted by Robyn, Auckland, New Zealand

3 cups flour
4 teaspoons baking powder
½ teaspoon salt
75g (3oz) butter
1 egg, beaten
2 tablespoons honey
1 cup milk
½ teaspoon orange essence
½ teaspoon ginger 

Sift together flour, baking powder and salt. 

Rub in butter, add egg, honey dissolved in milk, orange essence and ginger.

Turn out on to a floured board, roll and cut into small rounds.

Brush the tops with milk, sprinkle with sugar and place a piece of preserved ginger on top.

Bake 15 to 20 minutes at 200ºC (400ºF). 


NUT & RAISIN BREAD

~Submitted by Robyn, Auckland, New Zealand

3 cups flour
4 teaspoons baking powder
¼ teaspoon salt
½ cup chopped walnuts
75-125g (3-4 oz) raisins
½ cup golden syrup
1 cup milk 

Sift dry ingredients, add walnuts and raisins.

Dissolve golden syrup in the warm milk and add to dry ingredients.

Put into a greased loaf tin and bake ¾ to 1 hour at 180ºC (350ºF). 


WALNUT BREAD

~Submitted by Robyn, Auckland, New Zealand

2 cups flour
2 teaspoons baking powder
½ teaspoon salt
1 tablespoon butter
½ cup sugar
1 cup walnuts (chopped)
1 egg
1 cup milk 

Sift dry ingredients, rub in butter; add sugar and chopped walnuts.

Mix with beaten egg and milk.

Bake in a greased loaf tin ¾ to 1 hour at 200ºC (400ºF). 


WHOLEMEAL MALT LOAF

~Submitted by Robyn, Auckland, New Zealand

about 1 cup milk
1 tablespoon golden syrup
1 tablespoon malt
1 tablespoon butter
1 cup wholemeal
1 cup flour
2 teaspoons baking powder
¼ teaspoon salt 

Put milk, golden syrup, malt and butter into a saucepan; melt, but do not boil.

If possible, stand in a warm place for an hour.

Mix dry ingredients together and pour in warm mixture.

Bake 30 minutes in greased loaf tin at 200ºC (400ºF).


LEMON ZUCCHINI LOAF

~Submitted by Fancy, Aurora, NE

Makes 2 - 8 1/2 x 4 1/2 loafs - Bake 350 deg - 55 min.

3 cups grated zucchini
1/2 cup oil
1/4 cup fresh lemon juice
3 eggs
1 tbs grated lemon peel
2 cups sugar
1 tsp baking powder
1 tsp soda
1 tsp salt
4 cups flour

Mix dry ingredients together. In large bowl mix wet ingredients, then add dry and stir until just blended. Pour into greased pans, bake 55 min, until golden brown and toothpick comes out clean.


WALNUT LOAF

~Submitted by Fancy, Aurora, NE

350 deg oven - 60 - 70 minutes

3/4 cup sugar
2 tbs soft shortening
1 egg
1 1/2 cups milk
3 cups sifted flour
3 1/2 tsp baking powder
1 tsp salt
3/4 chopped walnuts

Mix sugar, egg and shortening thoroughly. Stir in milk. Sift together and stir in flour baking powder and salt. Blend in chopped walnuts. Pour into well greased 9x5X3 loaf pan. Let stand 20 minutes before baking. Bake until wooden pick comes out clean.


FLOUR FRITTERS

~Submitted by Nell, High Point, NC

1 cup self-rising flour, mix with water to make a pourable batter.

Heat a skillet with oil, pour batter into skillet. Cook like pancakes.

My husband and I love this with just about anything.


DROP BISCUITS

~Submitted by Treva, Eastern TN

A delicious plain biscuit!

1 & 1/2 cups Flour
1/4 cup sugar 
1 tsp baking powder 
1/2 tsp baking soda 
1/2 tsp salt 
1/4 cup All-Vegetable Shortening 
3/4 cup buttermilk 

Preheat oven to 400ºF (200ºC). Grease or line baking sheet with parchment paper. 

Combine dry ingredients in medium sized bowl. Add shortening and mix with fork or hands until mixture resembles small peas. Add buttermilk all at once and mix until combined. 

Drop by 1/4 cupfuls onto prepared baking sheet. Bake in preheated oven 15-18 minutes or until puffed and golden brown. 

Serve warm with jam.


SOUR CREAM CORNBREAD

~Submitted by Treva, Eastern TN

3 large eggs, lightly beaten 
1 cup self rising cornmeal 
1 can (8 & 3/4 ounce) cream style corn 
1 carton (8 ounce) sour cream 
1/4 cup vegetable oil 

Heat a lightly greased 8 inch cast iron skillet in a 400 degree oven for 5 minutes. In a bowl, combine all ingredients, and mix until all is moistened. Pour batter into hot pan. Bake in oven at 400 degrees for 20 minutes or until golden.


OLD TIME CORNBREAD

~Submitted by Treva, Eastern TN

1 cup sour cream
1/2 tsp baking soda
1 egg
1 & 1/4 cups flour
3/4 cup corn meal
3 tsp baking powder
1/2 tsp salt
1/3 cup sugar
buttermilk, if needed

Preheat oven to 350. Grease and flour an 8 inch square baking pan. In a separate bowl, add the 1/2 tsp baking soda to the 1 cup of sour cream. Beat until frothy. Add 1 egg and stir until well blended. Combine the dry ingredients. Slowly add the sour cream mixture to the dry ingredients. Stir just until mixed well. If the mixture appears to be dry, add enough buttermilk to moisten. (I usually need to add about 1/4 cup.) Pour into prepared pan and bake for about 25 to 30 minutes or until a knife inserted into the center comes out clean. 


PARMESAN MUFFINS

~Submitted by Treva, Eastern TN

2 cups all-purpose flour
3/4 cup grated Parmesan cheese
2 tsp sugar
2 tsp baking powder
2 tsp Italian seasoning
2 tsp dried basil, parsley OR cilantro flakes
1/2 tsp baking soda
1/2 tsp salt, optional
1 egg
1 1/4 cups buttermilk
1/4 cup vegetable oil

In a large bowl, combine the first 8 ingredients. In a small bowl, beat egg, buttermilk and oil. Stir into dry ingredients just until moistened.

Fill greased or paper-lined muffin cups two-thirds full. Bake at 400F for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool.


SAVORY HOLIDAY FRITTERS

~Submitted by Treva, Eastern TN

2 cups all-purpose flour 
2 Tbsp. ground walnuts 
2 Tbsp. finely shredded or grated Parmesan 
2 tsp. dried rosemary, crushed 
1 tsp. baking powder 
1/4 tsp. salt 
2 Tbsp. shortening 
2 eggs, lightly beaten 
1/3 cup milk 
Cooking oil 
1 recipe Garlic Mayonnaise 

Directions
1. In a medium bowl stir together flour, walnuts, Parmesan cheese, rosemary, baking powder, and salt. Using a pastry blender cut in shortening until flour mixture resembles fine crumbs. Make a well in center of flour mixture.

2. In a small bowl combine eggs and milk. Add to flour mixture all at once. Stir just until dough clings together.

3. On a lightly floured surface gently knead dough about 1 minute or until smooth. Divide dough in 24 portions; shape each portion in a ball. Cover dough; let rest for 20 minutes. 

4. In a heavy 10-inch skillet pour cooking oil to a depth of 3¿4 inch; heat to 375 degrees F. (Submerge end of thermometer in hot oil.) Meanwhile, on a lightly floured surface roll each ball in a 4-inch circle. 

5. Fry dough circles, 2 or 3 at a time, in hot oil for 2 to 3 minutes or until golden, turning once. Drain on paper towels. (Keep warm on a baking sheet in a 300 degrees F oven while frying remaining fritters.) Serve with Garlic Mayonnaise. 

Makes 24 fritters.

Garlic Mayonnaise: In a small bowl stir together 1 large clove minced garlic, 1 tsp. olive oil, and 3/4 cup mayonnaise. 

Source: Better Homes and Gardens, November 2005 


GINGERBREAD

~Submitted by Treva, Eastern TN

For spicier gingerbread add 1/2 teaspoon white pepper, 1/4 teaspoon cloves and 1/2 teaspoon cinnamon with the ginger.

1 & 1/2 cups all-purpose flour
1 & 1/2 tsp baking powder
1 & 1/4 tsp ground ginger
1/2 tsp baking soda
1/2 tsp salt
4 tbsp unsalted butter, melted
1/3 cup brown sugar
1/2 cup buttermilk
1/3 cup mild molasses
1 large egg, lightly beaten

1. Heat oven to 350ºF (175ºC). Coat a 9-inch (23 cm) square cake pan with cooking spray. Whisk together flour, baking powder, ginger, baking soda and salt.

2. Stir butter, brown sugar, buttermilk, molasses, 1/4 cup water and egg together until smooth.

3. Stir dry ingredients into butter mixture. Pour into pan. Bake until cake springs back when lightly touched, about 45 to 50 minutes. Serve warm or at room temperature.

Number of servings: 16

Nutritional profile per serving: Calories 107.1, Protein 1.9g, Fat 3.6g, Saturated fat 2.1g, Carbohydrate 17.0g, Fiber 0.3g, Cholesterol 21.8mg, Iron 1.0mg, Sodium 165.3mg, Calcium 35.9mg

NOTE: Gingerbread served with lemon sauce is excellent; but the above nutrition notes are without the lemon sauce.



ORANGE-CRANBERRY BREAD

~Submitted by Treva, Eastern TN

3 cups flour
3/4 cup sugar
1 tbsp. baking powder
1 tsp. salt
1/2 tsp. soda
1 cup orange juice
1/2 cup softened butter
2 eggs
1 1/4 cup chopped cranberries
1/2 cup nuts, chopped

Combine dry ingredients, add juice, butter, and eggs. Mix just until moistened. Stir in berries and nuts. Pour into a greased and floured 9 x 5 inch bread pan. Bake at 350 degrees for 1 hour and 15 minutes. Check with toothpick for doneness.


BANANA FRITTERS

~Submitted by Treva, Eastern TN

2 medium bananas, peeled and coarsely chopped
1 cup all-purpose flour
1 egg
1/4 teaspoon salt
2 teaspoons baking powder
1/2 cup milk (about)
3 cups vegetable oil
Confectioners sugar
Ground cinnamon

Combine the bananas, flour, egg, salt, and baking powder in a mixing bowl. Add enough milk to make a batter the consistency of a thick pancake batter. Heat the oil in a deep, heavy pot or deep fryer to 360º F. Drop the batter by spoonfuls into the hot oil and fry until the fritters pop up in the oil and are golden brown. Drain on paper towels and sprinkle with confectioners sugar and cinnamon.

Makes about 20.


ZUCCHINI FRITTERS

~Submitted by Treva, Eastern TN

1 large zucchini, finely chopped
1 small onion, chopped
3 eggs, beaten
1/2 cup freshly grated Romano cheese
1 cup 2% milk
2 cups all-purpose flour
salt and pepper to taste
garlic powder to taste
onion powder to taste
dried parsley (optional)
1/4 cup vegetable shortening

In a large bowl, mix together the zucchini, onion, eggs, Romano cheese, milk, and flour. Season with salt, pepper, garlic powder, onion powder, and parsley. Heat about 1 tablespoon of shortening in a large skillet over medium heat. Drop 1/4 cupfuls of the batter into the skillet, and flatten slightly with the back of a spatula. Turn fritters over when the center appears dry. Cook on the other side until golden brown. Set aside and keep warm. Add more shortening to skillet as needed, and continue with remaining batter.

30 Servings


POTATO CORN FRITTERS

~Submitted by Treva, Eastern TN

3 cups frozen corn, thawed and drained
2 pkgs. (8 & 1/2 oz.) corn muffin mix
1/2 cup fresh basil, chopped
1/2 cup fresh sage, chopped
3 eggs
1 1/2 cups milk
1 pkg. (20 oz.) Refrigerated Hash Brown Potatoes 
2 Tbsp. sugar 
2 tsp. salt
1/2 tsp. black pepper

Mix all ingredients together. Heat oil in deep fryer to 325°. Drop tablespoon size potato mixture in heated oil. Cook 4 to 5 mins or until golden brown. Drain browned fritters on paper towel.

Makes 30 fritters

Dipping Sauce:
1 jar (12 oz.) apricot preserves
1/4 cup mayonnaise
1/4 cup sour cream
Zest and juice from 1 lime

Combine all ingredients and serve with Corn Fritters 

Also try your favorite: Marinara Sauce or Horseradish Sauce



JAMAICAN BANANA BREAD

~Submitted by Treva, Eastern TN

I like this hot with butter and coffee! 

2 tablespoons margarine, softened
2 tablespoons light cream cheese, softened
1 cup granulated sugar
1 large egg
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup mashed ripe bananas
1/2 cup skim milk
2 tablespoons dark rum or 1/4 teaspoon rum extract
1/2 teaspoon grated lime rind
2 teaspoons lime juice
1 teaspoon vanilla extract
1/4 cup chopped pecans, toasted
1/4 cup flaked, sweetened coconut

Preheat oven to 375 degrees F. Coat an 8 x 4-inch loaf pan with cooking spray. Set aside.

Beat margarine and cream cheese at medium speed with electric mixer; add sugar, beating well. Add egg; beat well.

Combine flour, baking powder, baking soda and salt; stir well. Combine banana, milk, rum, line rind, lime juice and vanilla extract; stir well. Add flour mixture to creamed mixture alternately with banana mixture, beginning and ending with flour mixture; mix after each addition. Stir in pecans and coconut. Pour batter into prepared pan; bake for 60 minutes.

Let cool in pan for 10 minutes; remove from pan. Let cool slightly on wire rack.

Topping
1/4 cup packed brown sugar
2 teaspoons margarine
2 teaspoons lime juice
2 teaspoons dark rum or 1/8 teaspoon rum extract
2 tablespoons chopped pecans, toasted
2 tablespoons flaked, sweetened coconut

Combine brown sugar, margarine, lime juice and rum in saucepan; bring to a simmer. Cook 1 minute; stir constantly. Remove from heat. Stir in pecans and coconut; spoon over loaf.


MEXICAN CORNBREAD

~Submitted by Treva, Eastern TN 

1 & 1/2 cups plain corn meal (I prefer the yellow corn meal)
3 tsp baking powder
1 tsp salt
1 cup sharp cheddar, grated
1 cup cream-style corn
1 small hot pepper (diced) or dried crushed red peppers to taste
1/2 bell pepper (optional but adds nice color)
1 cup buttermilk
3 eggs 

Mix all ingredients except cheese. Pour half of batter into a hot, greased iron skillet, sprinkle with all the cheese, and put other half of batter on top of the cheese. Bake 450 degrees for approximately 25 minutes (maybe a bit more). 

Best eaten if you allow 30 minutes out of the stove to permit cheese to “set” … great with chili or other soups!


WHOLE WHEAT BANANA BREAD

~Submitted by Treva, Eastern TN

1 & 1/4 cups flour
1/2 cup whole wheat flour
1 tsp baking soda
1/4 tsp salt
1/2 cup sugar
1/4 cup puritan oil (I use olive oil)
1 egg
1 cup mashed ripe bananas (2 medium)
1 tsp vanilla extract
vegetable cooking spray

Combine first 4 ingredients in a small bowl, stir well and set aside. Combine sugar and oil in an medium mixing bowl beat at medium speed 2 min or until well blended. Add egg, beat until light and lemon colored. With a mixer running at low speed, add flour mixture alternately with banana, beginning and ending with flour mixture. Blend well after each addition. Stir in vanilla. Pour batter into an 8 x 4 x 2" loaf pan coated with cooking spray, bake at 350 degrees for 45 min or until a wooden pick inserted in center comes out clean. Cool 15 min in pan on a wire rack. Remove from pan and let cool completely on wire rack.

DIET RITE CORNBREAD

~Submitted by Brenda, AL

This recipe is from my church cookbook it is a diet cornbread. I don't know any calorie counts. Don't know the size of pan I guess you can tell when you get it mixed.

1 cup uncooked cream of wheat
1 cup sifted flour
1 Tablespoon sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 well beaten egg
1 cup milk
1/4 cup oil
4 drops yellow food color

Mix cream of wheat, sugar, baking powder and salt together. Add egg, milk, oil and food color. DO NOT OVER BEAT. Mix until just blended.

Bake in greased pan at 425° until top is golden brown.


BANANA WALNUT BREAD

~Submitted by Maggie, TX

A tasty and healthy banana bread. This bread has potassium and fiber from the bananas, omega three fatty acids from the walnuts, and no cholesterol! 

Ingredients:
1-1/3 cup flour 
1/2 cup Splenda Granular 
1 teaspoon baking powder 
1/2 teaspoon baking soda 
1 pinch salt 
1-1/4 cups mashed bananas (approx. 3 large bananas) 
1 tablespoon canola oil 
1/3 cup reduced fat buttermilk 
2 teaspoon vanilla extract 
1/4 cup chopped walnuts* 

Directions:
Preheat oven to 350 degrees. Spray a 9X5 inch loaf pan with nonstick cooking spray. Set aside. 

Blend the dry ingredients in a large bowl. Set aside. 

Mash Bananas. Add oil, buttermilk and vanilla to the mashed bananas. Mix well. Pour banana mixture into dry ingredients. Stir until just mixed. Add chopped walnuts. Stir until just mixed. Pour batter into prepared pan. 

Bake 45-55 minutes or until rich brown and the center is set. 

Note: *Black walnuts can be used to create a uniquely flavored banana bread. 

Makes 1 loaf; 8 servings. 

Nutrition information per serving (1 slice): Calories 160, Total Fat 5g, Saturated Fat 0g, Cholesterol 0g, Sodium 210mg, Total Carbohydrate 24g, Dietary Fiber 1g, Sugars 6g, Protein 4g 
Exchanges Per Serving: 1 fat, 1 starch, 3/4 fruit 

Source: BellyBytes.com


CHIPOTLE CORNBREAD

~Submitted by Maggie, TX

1/2 cup (120mL) unsalted butter, softened 
1/3 cup (80mL) sugar 
2 eggs 
1 cup (240mL) cream-style corn 
1 Tbsp (15mL) canned green chilies, drained and chopped 
1/2 cup (120mL) sharp Cheddar Cheese, shredded 
1/2 cup (120mL) all-purpose flour 
1/2 cup (120mL) yellow cornmeal 
2 tsp (10mL) baking powder 
1 Tbsp (15mL) Mrs. Dash® Southwest Chipotle Seasoning Blend 

1. Beat together butter and sugar in a large bowl. Add eggs one at a time, beating after each addition. Fold in creamed corn, chilies, and cheese. 

2. Combine flour, cornmeal, baking powder and Mrs. Dash® Southwest Chipotle Seasoning Blend in another bowl. Add flour mixture to corn mixture; stir until smooth. Pour batter into lightly greased 8x8” (20 x 20cm) baking pan. 

3. Bake in a 325ºF (170ºC) preheated oven for 40-45 minutes, until a toothpick inserted in center of the bread comes out clean. Cut into 16 squares, serve warm.

Serves: 16
Serving Size: 1.8 Oz (50.1g)
Calories: 141 
% of Calories from Fat: 57% 
Total Fat: 9 g 
Saturated Fat: 5 g 
Unsaturated Fat: 3 g 
Trans Fat: 0 g 
Cholesterol: 72 mg 
Sodium: 119 mg 
Potassium: 28 mg 
Carbohydrates: 14 g 
Fiber: 1 g 
Protein: 4 g 

Source: Mrs. Dash


HIGH FIBER ENERGY MUFFINS

~Submitted by Maggie, TX

Ingredients:
1/2 cup all purpose flour
1/2 cup whole wheat flour
1/3 cup wheat germ
1/2 tsp ground cinnamon
1 Tbsp baking powder
1/4 tsp salt
2 cups Raisin Bran cereal
1/3 cup chopped dates or raisins
1 cup + 2 Tbsp of low-fat milk
1 egg, slightly beaten
2/3 cup applesauce
1/3 cup packed brown sugar 
2 Tbsp butter, melted

Method:
Prepare muffin tin with paper liners, or smear with shortening. Mix flours, wheat germ, cinnamon, baking powder, salt, cereal, dates or raisins, and milk in large bowl; let it stand for 5 minutes. Then combine and stir in egg, applesauce, brown sugar, and butter. Stir just until moistened. Divide batter into 12 muffin cups and bake at 400 degrees for 15-18 minutes, or until golden. Optional: sprinkle a little cinnamon-sugar on the tops before they go in the oven. 

Number of servings: 12

CARROT ZUCCHINI BREAD

~Submitted by Pat, WA State

1 cup unsweetened applesauce
3/4 cup shredded carrots
3/4 cup shredded peeled zucchini
1/2 cup sugar
1/2 cup egg substitute
1-1/2 tsp. pumpkin pie spice
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
3 cups all-purpose flour
1 tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup orange juice

In a bowl, combine the first eight ingredients. 

Combine flour, baking powder, baking soda and salt; add alternately with orange juice to carrot mixture.

Pour into two greased and floured 8x4x2-inch loaf pans.

Bake at 350° F for 45 minutes or until bread tests done.

Cool for 10 minutes; remove from pans to wire rack to cool completely.

Yield: 2 loaves (16 slices each)
Nutritional analysis: one slice equals 68 calories; 110 mg sodium; trace cholesterol; 15 gm carbohydrate; 2 gm protein; trace fat. 
Diabetic Exchange: 1 starch


DIABETIC PRUNE AND APPLE BREAD

~Submitted by Lou, FL

1/2 cup uncooked prunes (1/4" dice) 
1/4 cup boiling water 
2 cups all-purpose flour, sifted
1 1/2 teaspoon baking powder 
1/2 teaspoon baking soda 
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon cloves
3/4 cup light brown sugar
2 eggs, beaten 
1/2 cup light sour cream 
2 tablespoon melted butter
2/3 cup raw apple , peeled & shredded slices/servings

Preheat oven to 350F. Spray-coat a 9x5-inch loaf pan with vegetable spray , set aside. 

Combine prunes and boiling water; set aside to cool. 

Combine flour, baking powder, baking soda, salt, cinnamon, allspice & cloves. Sift into mixing bowl and add light brown sugar. 

Combine eggs, sour cream and melted butter. Add to flour mixture. Stir until lumps disappear. Add grated apple and the cooled prune and water mixture. Stir just until blended Turn batter into prepared loaf pan and bake for 60 to 70 minutes, or until center springs back to touch and edges shrink from sides of pan. Cool slightly, abut 10 to 12 minutes, before removing from pan. Slice when thoroughly cool. 

Per Serving: 
185 Cal; 4g Total Fat; 35g Carb; 4g Protein; 29mg Cholesterol; 250mg Sodium

Exchanges: 
2 Bread; 1 Fat; 1/2 Fruit


HEARTY BROWN BREAD

~Submitted by Lou, FL

Here is another diabetic bread which is very good with a pot of soup come cold weather.

Ingredients:

2 cups low-fat buttermilk (2%) 
2 cups whole wheat flour 
2/3 cup all-purpose white flour 
1/2 cup light brown sugar, packed 
2 tsp baking soda 
1 tsp pumpkin pie spice 
1/2 tsp salt 

Directions:

Preheat oven to 350F. Spray a 9-1/2 x 5-1/2-inch loaf pan with vegetable spray. 

In a large bowl, combine all of the ingredients and stir until blended. Spoon into the prepared pan. Bake for 1 hour, or until it tests done by putting a baking straw or toothpick in the center and it comes out clean. 

Leave the bread in the pan, on a wire rack, for 10 minutes. Then take a table knife and go around the edges of the pan to loosen the bread; turn it out on the rack to finish cooling. 

Makes 12 Slices.

Nutritional Information:
Nutritional Information (per slice): 139 Cal; <1 g Total Fat; 31 g Carb; 00 mg Cholesterol; 321 mg Sodium; 4 g Fiber; 4 g Protein. 
Dietary Exchanges: 2 Starch. 


VEGETARIAN LOW-FAT BANANA BISCUITS

~Submitted by Treva, Eastern TN

3 small ripe bananas, peeled and mashed
1 cup. lite soymilk or other milk alternative
2 tbsps. oil
4 & 1/4 cups. unbleached white flour
1 tbsp. baking powder

Preheat oven to 425 degrees. Mix the mashed bananas, soymilk, and oil together in a large bowl. Add the flour and baking powder and stir well.

Place dough on a floured surface and knead for 3 minutes. Using a rolling pin, roll dough to a 1/2-inch thickness. Cut into 2-inch-wide circles using a cutter or tin can. Place biscuits on a lightly oiled cookie sheet, bake 20 minutes or until browned. Serve warm.

Makes 35 biscuits.

Note: These delicious biscuits make a perfect breakfast item. Leftovers can be re-heated in a toaster oven.

Calories...72...Fat 1 g...Fiber...0.3 g.

Source: Heart Healthy, Low fat, Vegetarian, Healthy Eating


MEXICAN CORN CAKES

~Submitted by Treva, Eastern TN

Reduced-fat and fat-free ingredients add a healthier twist to popular pancakes.

1 & 1/2 cups Reduced Fat Bisquick® mix 
1/2 cup cornmeal 
1 cup fat-free (skim) milk 
3 egg whites 
1 jar (16 ounces) Old El Paso® Thick 'n Chunky salsa 
1/2 cup Green Giant® canned whole kernel sweet corn 
2 tablespoons chopped ripe olives 
1 cup Old El Paso® fat-free refried beans 
1/2 cup shredded reduced-fat Cheddar cheese (2 ounces) 
Fat-free sour cream, if desired

1. Heat nonstick griddle to 375°F or heat skillet over medium heat; grease with shortening if necessary. Stir Bisquick mix, cornmeal, milk and egg whites in large bowl until blended. Pour batter by 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden.

2. Mix salsa, corn and olives in small bowl. Place 1 corn cake on each of 6 microwavable serving plates; spread each cake with generous 2 tablespoons beans. Top each with additional corn cake. Spread 1/3 cup salsa mixture over top of each cake stack. Sprinkle each serving with generous 1 tablespoon cheese.

3. Microwave each serving uncovered on High about 1 minute or until heated through and cheese is melted. Serve with additional salsa and sour cream if desired.

High Altitude (3500-6500 ft)
No changes. 

Total: 33 min 
Prep: 15 min 
Microwave: 6 min 
Cook: 12 min

Makes 6 servings


LEMON QUICK BREAD

~Submitted by Shirley, WA State

1/4 c. canola oil
6 tbl. sugar or 3 tbl. sugar and 3 tbl. Splenda
2 large beaten eggs
1 2/3 c. flour
1 2/3 tsp. baking powder
1/2 tsp. salt
1/2 c. skim milk (fat free)
1/2 c. chopped walnuts
grated lemon peel from one whole lemon

Glaze:
1/4 c. powder sugar
juice of the lemon above

Cream the oil , sugar, and Splenda. Add the eggs and beat well. 

Mix flour, baking powder, and salt. Add mixture alternating with the flour. Stir in nuts and lemon peel. Place in a well greased 2 pound coffee can and cover with aluminum foil. Put in Crockpot/slow cooker and place on high for 2- 2 1/2 hours or till done. Mix the glaze and pour over top. 

This recipe adapted from Diabetic Cooking. 

Makes 12 slices.
176 cal per slice; from fat, 66, 24 carbs per slice, sod. 169mg.

APPLE FRITTERS

~Submitted by Treva, Eastern TN

1 & 3/4 cup flour 
1 teaspoon salt
2 teaspoons baking powder
1 large apple, chopped fine
1 egg, beaten
6 tablespoons sugar
1/2 teaspoon cinnamon
Milk

Add milk until it is a thick batter. Drop by teaspoonfuls (or tablespoons depending on size you like) into hot grease (400) Fry until brown, turning. 

Serve hot with maple syrup.

Servings: 2


(SMALL BATCH) QUICK & EASY BISCUITS

~Submitted by Maggie, TX

Makes 6 biscuits

I doubted this recipe because of its simplicity and the ingredients... I was wrong! It is unreal how easy and great tasting these biscuits are!

2 cups self rising flour
1 cup milk
1/2 tablespoon sugar
1/4 cup mayonnaise

Mix all ingredients together. Pour into a greased muffin pan (I spray it with non-stick spray) and bake in a 450 degree oven for 12 minutes or until lightly browned. 

Refrigerate or freeze leftovers, wrapped in foil, for handy, future breakfast additions. Heat and eat.


BANANA BREAD

~Submitted by Maggie, TX

Makes 4 muffins.

INGREDIENTS
½ stick butter
½ cup sugar
1 eggs 
1 banana
½ tsp vanilla extract
pinch cinnamon
pinch nutmeg
1/2 cup Baking mix OR (½ cups flour, ½ tsp baking powder, pinch Baking soda & pinch of salt)
cooking spray
(½ cup broken pieces of walnut)

DIRECTIONS
Preheat oven to 350. Cream butter & sugar together. Blend in eggs, banana, cinnamon & nutmeg. Add baking mix or flour, salt & baking powder to the batter. Pour batter into greased pan. Bake 350 for about 40 minutes or until cake tested.

Makes 4 muffins (30 mins) or 6 mini-muffins (less than 30 mins)

LEMON AND BLUEBERRY SHORTCAKES 

Curd
7 tablespoons fresh lemon juice
6 tablespoons sugar
4 large egg yolks

Biscuits
1 lemon
5 tablespoons sugar
1 1/4 cups all purpose flour
1/4 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
6 tablespoons (3/4 stick) chilled unsalted butter, diced
8 tablespoons chilled whipping cream

Sauce
3 1/4 cups blueberries (from about two 12-ounce baskets)
6 tablespoons water
3 tablespoons all-fruit blueberry spread
1 tablespoon sugar
2/3 cup chilled whipping cream 
Fresh mint sprigs (optional)
Lemon slices (optional)

PREPARATION

For Curd:
Combine lemon juice, sugar and egg yolks in heavy medium saucepan. Whisk over medium heat until mixture thickens and just comes to boil, about 6 minutes. Transfer curd to medium bowl; set aside to cool. (Can be prepared 1 day ahead. Cover and refrigerate.)

For Biscuits:
Preheat oven to 400°F. Using vegetable peeler, remove peel from lemon in strips. Squeeze 2 tablespoons juice from lemon; reserve juice. Place peel and 3 tablespoons sugar in processor. Blend until peel is finely ground. Add flour, cornmeal, baking powder,salt and baking soda; process to blend. Add butter; process until mixture resembles coarse meal. Add 6 tablespoons cream and 2 tablespoons lemon juice; process just until moist clumps form. Gather dough into ball; flatten into disk. Pat out dough on lightly floured surface to 3/4-inch-thick round. Using floured 2 1/2-inch-diameter cutter, cut out rounds. Gather scraps; pat out to 3/4-inch-thick round. Cut out enough additional rounds to equal a total of 6. Place on heavy large baking sheet. Brush with 2 tablespoons cream. Sprinkle with 2 tablespoons sugar. Bake biscuits until cooked through and golden, about 15 minutes. Transfer to plate. Cool. (Can be made 3 hours ahead. Let stand at room temperature.)

For Sauce:
Combine 1 1/2 cups blueberries, water, blueberry spread and sugar in heavy small saucepan. Stir gently over medium-high heat until mixture come to boil and berries begin to release juices, about 2 minutes. Remove from heat. Mix in 1 1/2 cups blueberries. Cool. Beat cream in medium bowl until stiff peaks form. Fold into curd in 2 additions. Cut biscuits horizontally in half. Place bottoms on 6 plates. Spoon some sauce, then lemon curd mixture over each. Place biscuit tops over. Garnish with 1/4 cup blueberries, and mint and lemon slices, if desired.

Serves 6

Source: The Bon Appétit Cookbook by Barbara Fairchild.


BEER CHEESE BREAD

1 1/2 cups unsifted all-purpose flour 
1/2 cup whole wheat flour 
2 tablespoons sugar 
1-1/2 teaspoons baking powder 
1 teaspoon instant minced onion 
3/4 teaspoon baking soda 
1/2 teaspoon salt 
2 cups shredded Cheddar cheese (about 8 ounces)
1 cup beer 
2 eggs 
1/3 cup vegetable Oil 

Preheat oven to 350 degrees F. Oil and flour 9 x 5-inch loaf pan. Set aside.

Mix all-purpose flour, whole wheat flour, sugar, baking powder, onion, baking soda and salt in medium mixing bowl. Add remaining ingredients. Beat at medium sped of electric mixer about 1 minute, scraping bowl occasionally. Pour into prepared pan.

Bake at 350 degrees F, 50 to 60 minutes, or until golden brown and wooden pick inserted in center comes out clean. Immediately remove from pan. Cool on wire rack.

Makes 1 loaf.


BACON-CORN MUFFINS

10-12 slices bacon, diced*
1 c. sifted flour
1/4 c. sugar
4 tsp. baking powder
3/4 tsp. salt
1 c. yellow cornmeal
2 eggs
1 c. milk
1/4 c. vegetable oil

Cook bacon till crisp, drain on paper towels.

Sift together flour, sugar, baking powder & salt, stir in cornmeal.

Add eggs, milk & vegetable oil. Beat till smooth, about 1 minute (do not overbeat). Stir in bacon.

Fill greased muffin pans 2/3 full. If desired, top with a few bits of *uncooked bacon.

Bake at 425 degrees for 20-25 minutes.

Makes about 1 dozen.


WHOLE WHEAT QUICK BREAD WITH FRESH HERBS

1/2 cup white bread flour
1 cup whole wheat flour
1/2 cup rolled oats (not quick-cooking or instant)
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 cup chopped parsley
1/4 cup chopped scallion, green part only
2 Tbsp. chopped fresh basil
2 eggs, lightly beaten
1 cup low-fat buttermilk
1 Tbsp. extra-virgin olive oil 

Preheat the oven to 375 F. Spray a 9-inch x 5-inch x 2-1/2-inch loaf pan with cooking spray. In a large bowl, combine the two flours, oats, baking soda, and salt and pepper. Mix in the parsley, scallions and basil.

In a small bowl, lightly beat the eggs. Mix in the buttermilk and oil until well combined.

Add the wet ingredients to the dry ones, mixing just until they are combined. Pour the batter into the prepared baking pan.

Bake until a knife inserted in the center comes out clean, about 45 minutes.

Cool in the pan for 10 minutes. Turn the loaf out of the pan and set on a baking rack to cool completely. This bread keeps, wrapped in foil, for 3 to 4 days.

Each of the 10 slices contains 117 calories and 3 grams of fat. 

Source: The AICR (American Institute for Cancer Research)


SAUSAGE CORN MUFFINS WITH HONEY* BUTTER

1/2 pound smoked sausage
1 cup unsifted all-purpose flour
3/4 cup yellow cornmeal
1/4 cup sugar
1 tablespoon baking powder
1 cup buttermilk
1/4 cup vegetable oil
2 eggs, beaten
Honey* butter (recipe follows)

Preheat oven to 375 degrees. Cut sausage into quarters lengthwise, then cut crosswise into 1/4-inch pieces. Lightly brown sausage in medium skillet over medium heat. Drain on paper towels. Combine flour, cornmeal, sugar and baking powder in medium bowl. Add buttermilk, oil, eggs and sausage. Stir only until blended. Fill paper-lined 2 1/2-inch muffin cups 2/3 full. Bake 12 to 15 minutes.

Honey* Butter - Blend 1/2 cup softened butter and 1/4 cup honey* in small bowl. Serve muffins with the honey* butter. Yum Yum.

*Note from Maggie: Of course, I use only Ohio Honey from our very own a2z'er Lucy Wellhausen! Once you taste it, you'll never go back to store-bought honey!

Source: recipelink.com

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