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4Th Graders Cranberry Bread Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups flour 1 cup sugar 1 1/2 teaspoons baking powder 1 teaspoon salt 3/4 cup margarine -- melted 1 egg -- beaten 1 teaspoon orange peel -- grated 3/4 cup cranberry juice 1 1/2 cups raisins 1 1/2 cups cranberries -- fresh, pulped Blend all ingredients. Mixture will be lumpy. Pour into a greased loaf pan. Bake in a pre-heated 350 oven for 1 hour, 15 minutes, or until lightly browned on top. - Mrs. Estudillo's 4th Grade class Flowery School, Sonoma, CA 1988

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Almond Loaf Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 Cups Bisquick. Baking Mix 1/2 Cup All-Purpose Flour 1 Cup Sugar 1/2 Cup Butter -- firm 1/2 Cup Almonds -- sliced 1 Teaspoon Ground Cinnamon 2 Eggs 3/4 Cup Milk 1 Teaspoon Vanilla 1/2 Teaspoon Almond Extract Heat oven to 350 degrees.

Grease and flour bottom of loaf pan. Mix baking mix, flour and sugar; cut in margarine until mixture resembles cornmeal. Stir almonds and cinnamon into 1/2 of the margarine mixture in small bowl; reserve. Stir eggs, milk, vanilla and almond extract into remaining margarine mixture. (Batter will be lumpy.) Pour about half of the batter into pan; sprinkle with half of the almond mixture. Pour remaining batter into pan; sprinkle with remaining almond mixture. Bake until wooden pick inserted in center of loaf comes out clean, 40 to 45 minutes. Cool 5 minutes. Loosen sides of loaf pan; remove from pan. slicing. Cool completely before

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Amish Bread With Oatmeal Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup sourdough starter 1/2 cup oil 1 cup light brown sugar 3/4 cup flour 3/4 cup oatmeal (quick) 3 eggs 2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg Mix all ingredients together. Bake at 350-degrees for 40 minutes.

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Apple Banana Bread Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup butter or margarine -- softened 1/2 cup brown sugar, packed 1/2 cup granulated sugar 2 eggs 3 tablespoons sour cream 1 banana -- mashed 1 teaspoon vanilla 2 cups flour, all-purpose 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon cinnamon 2 apples -- core,chop 1/2 cup walnuts -- chopped Preheat oven to 350 degrees Cream butter and sugars, and beat in eggs. Stir in sour cream, banana and vanilla. In separate bowl, combine flour, baking powder, soda and cinnamon. Gradually add to butter mixture. Gently stir in apples and nuts. Spoon into greased loaf pan and bake 1 hour.

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Apple-Raisin Loaves Recipe By Serving Size : Possum Kingdom Lake Cookbook : 6 Preparation Time :0:00

Categories : Amount Measure -------- -----------3 1 1/2 Cups 2 Cups 1 1/2 Cups 1 Teaspoon 3 1/3 Cups 2 Teaspoons 1 Teaspoon 1 Teaspoon 1 Teaspoon 1 Teaspoon 2/3 Cup 2/3 Cup

Ingredient -- Preparation Method -------------------------------Eggs Vegetable Oil Apples -- chopped Sugar Vanilla All-Purpose Flour Baking Soda Baking Powder Salt Cinnamon Cloves Nuts -- chopped Raisins

Heat oven to 250 degrees. Grease and flour 2 loaf pans, 9x5x3 inches. Beat eggs, oil, apples, sugar and vanilla on low speed, scrapping bowl occasionally, 1 minute. Add flour, baking soda, baking powder, salt, cinnamon and cloves. Beat on low speed, scraping bowl occasionally, until moistened, about 15 seconds. Beat on medium speed 45 seconds. Stir in nuts and raisins. Spread in pans. Bake until wooden pick inserted in center comes out clean, 55 to 60 minutes. Cool 10 minutes; remove from pans. Cool completely before slicing. Refrigerate leftover bread.

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Applesauce Nut Bread Recipe By :

Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups all-purpose flour 3/4 cup granulated sugar 3 teaspoons baking powder 1/2 teaspoon cinnamon 1 teaspoon salt 1/2 teaspoon baking soda 1 cup walnuts -- coarsely chopped 1 egg 1 cup applesauce 2 tablespoons shortening -- melted Start heating oven to 350. Grease 9x5x3 loaf pan. Onto waxed paper, sift flour, baking powder, cinnamon, salt, soda; add walnuts. In mixing bowl, beat egg; add applesauce, shortening. Add flour mixture; stir just until blended; turn into pan. Bake 1 hour. Cool in pan 10 minutes; remove. Cool overnight before slicing.

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Apricot Banana Bread Recipe By : Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2/3 Cup Shortening 1 Cup Sugar 2 Eggs 1 1/2 Cups Mashed Bananas 1 Tablespoon Lemon Juice 1 3/4 Cups All-Purpose Flour 1 Teaspoon Baking Powder 1 Teaspoon Salt 1/2 Cup Dried Apricots -- chopped Mixed With 1 Tablespoon Flour In large bowl, cream shortening and sugar. Beat in eggs 1 at a time, beating well after each addition. Blend in bananas and lemon juice.

Mix together flour, baking soda and salt. in apricots.

Blend into banana mixture; stir

Turn into greased and floured 9x5x3 inch loaf pan. Bake in 325 degree oven 1 hour and 10 to 20 minutes, or until cake tester inserted in center comes out clean. Remove from pan and cool. Sift confectioners' sugar over top, if desired, before serving.

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Apricot Nut Bread Recipe By : The Best of Electric Crockery Cooking Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3/4 cup dried apricots 1 cup flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/2 cup sugar 3/4 cup milk 1 egg -- slightly beaten 1 tablespoon orange peel -- grated 1 tablespoon vegetable oil 1/2 cup whole-grain wheat flour 1 cup walnuts -- coarsely chopped Instructions: ------------- Place the apricots on a chopping block. Sprinkle 1 T flour over them. Dip a knife into the flour and chop the apricots finely. Flour the knife often to keep the cut up fruit from sticking together. Sift the remaining flour, baking powder, baking soda, salt and sugar into a large bowl. Combine the milk, egg, orange peel, and oil. Stir the flour mixture and the whole wheat flour. Fold in the cut up apricots, any flour left on the cutting block and the walnuts. Pour into a well greased, floured baking unit. Cover and place on a rack in the slow cooker, but prop the lid open a fraction with a toothpick or a twist of foil to let excess steam escape. Cook on High for 4 to 6 hours. Cool on a rack for 10 minutes. Serve warm or cold. Now before you all ask

what a baking unit is (I wondered as I sat and typed this in), I looked it up in the front of the bread section. She says that some manufacturers are making units for slow cookers, but if you don't have one, a 2 pound coffee can works. Pyrex muffin cups also work. Also 1, 1 1/2 and 2 quart molds work. Do not lift the lid while baking this bread.

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Banana Bread Recipe By : Miss Willie Richards, Rowelett Club Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 Cup Butter 1 Cup Sugar 2 Eggs -- unbeatened 1/2 Cup Chopped Nuts 3 Bananas -- mashed 2 Cups Flour 1 Teaspoon Baking Soda Cream butter and sugar. Add unbeaten eggs. Stir in nuts and bananas. Sift flour and soda together and mix well with previous mixture. Pour into greased loaf pan and bake with over at 350 degrees.

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Banana Bread Vegan Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 cups flour -- whole wheat 1/2 cup wheat bran 1/2 cup wheat germ 3/4 cup turbinado sugar 4 teaspoons baking powder 1 teaspoon sea salt 1 teaspoon vanilla 3 bananas -- mashed 1 apple -- finely chopped Combine all ingredients. Bake 60-75 minutes in a greased and floured loaf pan, or until a toothpick inserted in the center comes out clean. Remove from pan and cool on its side.

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Banana Nut Bread #1 Recipe By : Possum Kingdom Lake Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 Cups Flour 1 Teaspoon Salt 2 Teaspoons Baking Powder

2

1/2 1/2 3/4 1/3 1/3 2/3 1/2

Teaspoon Cup Cup Cup Cup Cup Cup

Baking Soda Sugar Oats -- quick Liquid Shortening Eggs -- beaten Buttermilk Mashed Bananas Chopped Nuts

Heat oven to 350 degrees. Sift together flour, salt, baking powder, soda and sugar in bowl. Stir in oats. Add remaining ingredients. Stir only until blended.

Pour into greased loaf pan. Bake in preheated oven for 50 to 60 minutes.

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Banana Nut Bread #2 Recipe By : Possum Kingdom Lake Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 Cups Sugar 1 Cup Butter 1 Cup Mashed Bananas 4 Tablespoons Sour Milk 1 Teaspoon Baking Soda 1 3/4 Cups Flour 1 Teaspoon Baking Powder 2 Eggs 1 Cup Chopped Nuts Mix all ingredients. Bake at 375 degrees.

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Basic Pancake Mix Recipe By : syokim@postmaster@hq.af.mil (Sherry L. R. Yokim) Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------10 cups all-purpose flour 2 1/2 cups nonfat dry milk 1/2 cup granulated sugar 1/4 cup baking powder 2 tablespoons salt Combine all ingredients in a mixing bowl. Stir together to blend well. Place in a large container until ready to use or place in individual storage bags (1 1/2 cups in each bag). Store in cool, dry place for up to 8 months. Makes 13 cups of dry mix.

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Beer Bread 1 Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 cups self-rising flour 1 tablespoon sugar -- optional 1 can beer -- at room temperature 1 egg -- beat w/ 1 tb water Combine flour and sugar, pour in beer and stir just until dry ingreds. are

moist (about 17 times according to original recipe). Pour batter into greased & floured loaf pan and let sit for about 15 min. to rise. Dough will be very gooey. Brush top with egg mixture and bake in pre-heated 375 oven for about an hour or until pick comes out clean. When done, brush top with butter. I like to add things like 2 cups shredded cheddar cheese and 2 tblsp. caraway seeds or the cheese and some fresh chopped jalapenos or just use your imagination. If you add these things, add them to the flour and mix well before you add the beer.

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Beer Bread 2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 cups flour 3 3/4 teaspoons baking powder 2 1/4 teaspoons salt 1 tablespoon honey 12 ounces beer Grease 9x5x3" loaf pan. Mix flour, salt, baking power; combine with beer and honey in large bowl. Stir together until well mixed. Spread batter in prepared pan. Bake at 350f for 45 min or until browned and a wooden pick comes out clean. Turn out on cooling rack. Cool completely before slicing.

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Beer Bread 3 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 cups self-rising flour 3 tablespoons granulated sugar 1 teaspoon oregano 1 teaspoon basil 1 teaspoon thyme 12 ounces beer -- at room temperature 1/2 cup parmesan cheese 1 tablespoon shortening 3 tablespoon cornmeal 2 tablespoon butter or margarine -- soft In large mixing bowl, combine the flour, sugar, cheese and dried herbs. Mix well. Stir in the room temperature beer. It will produce a stiff batter. Preheat oven to 325F . Grease a large loaf pan with the shortening, sprinkle bottom and sides with cornmeal. Turn batter into pan. Bake at 325 for about one hour. Brush baked loaf with softened butter and sprinkle with additional cornmeal if desired. Turn out and cool on rack.

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Beer Cheese Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 cups all-purpose flour -- unsifted 1/2 cup whole-grain wheat flour 2 tablespoons sugar 1 1/2 teaspoons baking powder 1 teaspoon onion flakes -- instant minced onion 3/4 teaspoon baking soda 1/2 teaspoon salt 2 cups cheddar cheese -- shredded 1 cup beer 2 eggs 1/3 cup oil

Preheat oven to 350 F. Oil and flour 9x5 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 with electric mixer at medium speed about 1 minute, scraping bowl occasionally. Pour into prepared pan. Bake at 350 F, 50 to 60 minutes, or until wooden pick inserted in center comes out clean. Immediately remove from pan. Cool on wire whisk.. Makes 1 loaf of course....

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Beer Rye Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups self-rising flour 1 cup rye flour 1 dollop molasses 12 ounces beer -- dark 1 tablespoon caraway seed Combine ingredients, mix 'til doughy, drop in oiled or Pam'd bread pan, bake in pre-heated oven at 350 degrees for 1 hour.

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Berry Banana Bread Recipe By : Serving Size : 8 Categories : Amount Measure Preparation Time :0:00 Ingredient -- Preparation Method

-------1 1 3/4 2 1/2 1/3 2/3 1

-----------cup cups teaspoons teaspoon cup cup

-------------------------------berries, fresh (blueberries, blackberries or raspberries) flour -- sifted baking powder salt margarine -- nondairy sugar egg substitute equal to 2 eggs banana, ripe -- mashed

Wash berries gently; drain and sprinkle 2 tablespoons of flour on them and toss lightly. Sift together remaining flour, baking powder, salt and baking soda. Beat margarine in to cream it. Gradually add sugar and continue beating until light and fluffy. Beat in egg substitute, a little at a time. Add banana in 3 parts. Fold in the berries carefully. Spoon batter into a 9 x 5 x 3-inch greased loaf pan; bake at 350 degrees for 50 minutes or until done.

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Best Banana Bread Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup butter 1 1/2 cups flour, all-purpose 1 cup sugar 1 teaspoon baking soda 2 eggs -- beaten 1/2 teaspoon salt 4 bananas -- finely crushed 1/2 teaspoon vanilla Cream together butter and sugar. Add eggs and crushed bananas. Combine well. Sift together flour, soda and salt. Add to creamed mixture. Add vanilla. Pour into greased and floured loaf pan. Bake at 350 degrees for 60 minutes. Keeps well, refrigerated. Yield 1 Loaf. A standard recipe requiring leavening can be made egg-free by increasing the required amount of baking powder by 1 tsp. for each egg omitted.

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Bishop's Bread #1 Recipe By : Possum Kingdom Lake Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 1/2 Cups Flour 1 1/4 Cups Firmly Packed Light Brown Sugar 1/2 Teaspoon Salt 1/2 Cup Butter 1 Teaspoon Baking Powder 1/2 Teaspoon Baking Soda 1 Teaspoon Cinnamon 1 Egg -- well beaten 3/4 Cup Sour Milk Sift flour once, measure, and add sugar and salt. Cut in butter until mixture looks like coarse meal. mixture for top. To remainder, add baking powder, soda and cinnamon. and beat until smooth. Pour into two greased shallow pans, 8x8x2 inches. crumbs and additional cinnamon. Bake in hot oven (400 degrees) 25 minutes. Serve hot. reserve 3/4 cup Add egg and sour milk Sprinkle with 3/4 cup

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Bishop's Bread #2 Recipe By : Possum Kingdom Lake Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 Cups Flour 2 Teaspoons Baking Powder 1 Teaspoon Salt 1 Cup Chopped Nuts 1 Cup Chopped Dates -- pitted 1 Cup Maraschino Cherries -- sliced 1 Package Semisweet Chocolate Chips 4 Eggs -- beaten 1 Cup Sugar Stir together flour, baking powder and salt in large bowl. Stir in nuts, dates, cherries and chocolate pieces. In small bowl beat eggs and sugar. Stir into flour mixture.

Turn into well-greased and floured 9x5x3 inch loaf pan. Bake in 325 degree oven 1 hour 15 minutes or until top is golden and pick inserted in center comes out clean. Cool in pan on rack 10 minutes. Remove from pan.

Cool completely top side up on rack.

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Blueberry Nut Bread Recipe By : Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 Cups Sugar 1/2 Cup Brown Sugar 1/2 Cup Melted Butter 1 3/4 Cups Orange Juice 2 Large Eggs -- beaten 4 Cups Flour 1 Tablespoon Baking Powder 1 Teaspoon Salt 1 Teaspoon Baking Soda 2 Cups Chopped Nuts 1 Cup Oats -- 3 minute brand 2 Cups Frozen Blueberries 1/2 Cup Orange Marmalade Combine sugars, butter, orange juice and eggs. Sift flour, baking powder, salt and soda. Add nuts and oats to dry ingredients, then blend all dry ingredients into liquid ingredients. Stir in the blueberries and orange marmalade. Pour into 2 greased 9x5 inch loaf pans and allow to stand for 20 minutes. Then bake at 350 degrees for 1 hour and 15 minutes or until an inserted toothpick comes out clean. Allow to set overnight for easier slicing.

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Boston Brown Bread Recipe By : dmorton@silver.ucs.indiana.edu (Daniel Morton) Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

1 2 2 1 1/2 1/2 3/4 2

cup cups teaspoons teaspoons cup cup cups

cornmeal -- sifted whole-wheat flour -- unsifted baking soda salt raisins -- parboiled molasses buttermilk -- or sour milk

-Combine corn meal and flour with baking soda and salt; sift together. Stir in the parboiled raisins, which you have dried off with paper towel. Combine molasses and milk, add to flour mixture. Steam in three well greased covered one quart molds, filled 2/3 full so as to allow room for expansion, for 3 hours. Uncover molds and bake in a 250 F oven for 25-30 min. Re-steam any of the loaves not used immediately after baking before serving.

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Bran Bread Recipe By : Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 Cups Flour -- sifted 1 1/2 Teaspoons Baking Powder 1/4 Teaspoon Baking Soda 1/2 Teaspoon Salt 4 Tablespoons Butter 1/3 Cup Sugar 1 Egg -- well beaten 1 Cup Buttermilk 1 1/2 Cups Post Bran Flakes -- rolled Sift flour once, measure, add baking powder, soda, and salt, and sift again. Cream butter, add sugar; then add egg, and flour, alternately with milk. Fold in bran flakes. Bake in greased loaf pan, 9x4x3 inches, in moderate oven (350 degrees) 1 hour and 15 minutes.

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Broccoli Cornbread Recipe By : Sue Baker and Jane Bradshaw Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 Sticks Melted Butter 2 Boxes Cornbread Mix -- Jiffy 4 Eggs 1 Onion -- chopped 1 Cup Cottage Cheese 1 Box Frozen Broccoli Mix all ingredients. on box). Grease a 9x13 pan. Bake at 400 degrees until brown, about 30 to 40 minutes. - do not over bake. Watch carefully Put cornbread mix from box (do not mix as directions

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Carrot Loaves Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 eggs 1 1/2 cups vegetable oil 2 cups shredded carrots 1 1/2 cups sugar 1 teaspoon vanilla 2 tablespoons grated orange peel 3 1/3 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon cinnamon 1 teaspoon cloves 2/3 cup chopped nuts Heat oven to 250 degrees. Grease and flour 2 loaf pans, 9x5x3 inches. Beat eggs, oil, carrots, sugar, vanilla and orange peel on low speed, scrapping bowl occasionally, 1 minute. Add flour, baking soda, baking powder, salt, cinnamon and cloves. Beat on low speed, scraping bowl occasionally, until moistened, about 15 seconds. Beat on medium speed 45 seconds. Stir in nuts. Spread in pans. Bake until wooden pick inserted in center comes out clean, 55 to 60 minutes. Cool 10 minutes; remove from pans. Cool completely before slicing. Refrigerate leftover bread. Busted by Barb at <abprice@wf.net>

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Carrot Nut Bread Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup corn oil 3/4 cup sugar 1 3/4 cups unsifted flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 1 cup shredded carrot 2 eggs 1/2 cup chopped nuts Grease 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. In large bowl, stir together corn oil and sugar. Stir together flour, baking powder, salt and cinnamon; stir into corn oil mixture. Stir in carrot. Add eggs, 1 at a time, beating well after each addition. Stir in nuts. Turn into prepared pan. Bake in 350 degree oven 55 to 60 minutes or until cake tester inserted in center comes out clean. Busted by Barb at <abprice@wf.net>

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Cinnamon Ribbon Bread

Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 3/4 cups all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup butter or margarine 1 1/4 cups sugar -- divided 3 eggs 1 1/2 teaspoons vanilla extract 1 cup sour cream 2 teaspoon cinnamon 1/2 cup pecans -- chopped Preheat oven to 350 degrees F. Combine flour, balking powder, and salt in a small bowl until well blended. In a large bowl, beat butter and 1 cup of the sugar until creamy and light. Beat in eggs, one at a time and vanilla until well blended. Beat in flour mixture and sour cream, alternately, beginning and ending with the dry ingredients. In a small bowl, combine remaining 1/4 cup sugar and the cinnamon. Spoon about one third of the batter into greased and floured 9 x 5-inch loaf pan. Sprinkle with one third of the cinnamon mixture. Repeat with remaining batter and cinnamon mixture until all is used up. Sprinkle the top of the bread with pecans, pressing them in slightly with your fingers. Bake 50 to 55 minutes, or until a wooden pick inserted in the middle comes out clean. Cool bread 10 minutes in the pan on a wire rack. Remove from pan and cool completely on rack.

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Corn Bread Recipe By : Jewel Sharp Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups self-rising white cornmeal -- yellow or white 2 tablespoons self-rising flour 1 egg fresh buttermilk vegetable oil

Put enough vegetable oil in a cast iron skillet (8 inch skillet for this recipe) to coat the bottom. Place the pan into the oven and turn it on to 200C (400F). Mix all ingredients together except the oil, adding enough buttermilk to make the batter thick but easily pourable. When the oven has heated to 200C (400F), pour the batter into the heated skillet and bake until brown (about 30-40 minutes). Be careful! The skillet and oil are very hot. This recipe takes lots of practice and experimentation to get right, just keep practicing. Sometimes I like to put niblet corn in the batter.

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Corn Bread #1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/4 cups sifted flour 2 teaspoons baking powder 1 teaspoon salt 3/4 teaspoon soda 2 tablespoons sugar 1 cup yellow corn meal 3 tablespoons shortening -- melted 1 1/4 cups sour milk 2 Eggs -- well beaten Sift flour once, measure, add baking powder, salt, soda, and sugar, and sift again. Add corn meal. Combine milk and eggs. Add to dry ingredients, mixing well.

Bake in greased shallow pan in hot oven (425 degrees) 40 minutes, or until done. May also be baked in corn stick pans. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98

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Corn Bread #2 Recipe By : Mrs. Blanch F. Tosch, Reinhardt Club Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups cornmeal 2 tablespoons shortening 1 1/2 cups boiling water 1/2 teaspoon soda 1 cup buttermilk 2 Eggs 2 teaspoons baking powder 1 teaspoon salt Mix cornmeal and shortening. Pour boiling water over the mixture, stirring briskly. Add balance of ingredients and beat thoroughly. Pour into a hot well greased pan and dust with flour. Bake to a golden brown color with oven at 450 degrees. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98

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Corn Muffins Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/4 cup vegetable oil 1/2 cup all-purpose flour 1/2 cup yellow cornmeal 1 tablespoon sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 Egg 1/3 cup milk Line microwave muffin pans with two paper liners each. In medium bowl mix all ingredients just until particles are moistened. Fill cups half full. Place on turntable in microwave.

Microwave at High (100%) until tops spring back when touched lightly. If not using turntable rotate once. Remove from cups to wire rack. Moist spots will dry during cooling. Repeat with any remaining muffins. Wrap, label and freeze no longer than 1 month. To serve, unwrap desired number of muffins. Microwave at High (100%) 15 to 30 seconds per muffin, or until warm to the touch. Let stand 3 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98

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Corn Pone Recipe By : Orene McClellan, Country Home Demonstration Agent

Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups corn meal 1 1/2 teaspoons salt 2 teaspoons melted fat Boiling water Sweet milk Sift meal, add salt, and mix well. Scald meal with just enough boiling water to barely moisten meal and hold it together. Add sufficient milk to make a very thick batter. Shape into cakes or pones. Place in a well-greased pan and bake for 30 minutes with oven at 450 degrees. VARIATIONS Crackling Bread: Add 1/2 cup crackling broken into bits. pones for baking, and serve broken into smaller pieces. Form two large

Hush Puppies: Make corn pones into cakes (1 1/2" x 2" x 1") and fry in hot fat one-half inch deep in pan, until golden brown. One-half cup of chopped onion added to the recipe adds an interesting flavor. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98

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Cornsticks Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup all-purpose flour

1/2 2 2 2 1 1 1/2 3/8 1/2

cup teaspoons teaspoon tablespoons teaspoon tablespoons cup tablespoon

yellow cornmeal baking powder salt sugar freshly ground black pepper vegetable oil egg buttermilk finely chopped roasted red pepper -- optional Liberally oil a cornstick mold and

1. Preheat the oven to 425 degrees. set it in the oven to preheat.

2. In a large bowl combine the flour, cornmeal, baking powder, salt, sugar and black pepper. 3. In a small bowl, beat together the oil, eggs and buttermilk. When the oven is throughly preheated pour the liquid ingredients into to dry and mix until blended. Stir in the chopped red pepper. Evenly distribute about 2 tablespoon of the batter into each depression of the hot cornstick mold and bake for 15 minutes, or until crusty outside and a toothpick inserted in the center comes out clean. 4. Transfer the cooked cornstick to a rack, reoil the mold and reath it for 15 minutes. Repeat the filling and baking process until all the batter has been used. Yield about 20 cornsticks.

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Cranberry Fruit Bread Recipe By :

Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup fresh or frozen cranberries -- coarsely chopped 1/2 cup chopped nuts 1 tablespoon grated orange peel 2 cups all-purpose flour 1 cup sugar 1 1/2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon baking soda 2 tablespoons shortening 3/4 cup orange juice 1 Egg -- well beaten Preheat oven to 350 degrees. Generously grease and lightly flour 9x5x3 inch loaf pan. Prepare cranberries, nuts and orange peel. Set aside.

In a bowl mix together flour, sugar, baking powder, salt and soda. Cut in shortening. Stir in orange juice, egg, and orange peel mixing just to moisten. Fold in cranberries and nuts. Spoon into prepared pan. Bake 60 minutes or until wooden pick inserted in center comes out clean. Cool on a rack 15 minutes. Wrap and store overnight. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 Remove from pan, cool completely.

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Cranberry Poppy Seed Loaf Recipe By Serving Size Categories : : 12 : Preparation Time :0:00

Amount -------2 1/2 3/4 2 1 1 1/3 1/4 1 2 1

Measure -----------cup cup tablespoon tbl. cup cup cup teaspoon teaspoon cup

Ingredient -- Preparation Method -------------------------------all-purpose flour sugar poppy seed baking powder skim milk Fleischmann's margarine melted egg beaters (or other egg substitute) vanilla extract grated lemon peel fresh or frozen cranberries chopped

Confectioner's Sugar Glaze (optional) Grease bottom of an 8 1/2 X 4 1/2 X 2 1/2" loaf pan; set aside. In large bowl, mix flour, sugar, poppy seed and baking powder; set aside. Blend milk, margarine, egg substitute, vanilla and lemon peel; stir into flour mixture just until moistened. Stir in cranberries; spread in prepared pan. Bake at 350^ for 60-70 minutes or until done. Cool. Drizzle with glaze if desired. Makes 12 servings.

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Cranberry-Fruit-Nut Bread Recipe By : From Package of Cranberries,Original Serving Size : 0 Preparation Time :1:30 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups flour -- all purpose 1 cup sugar 1 1/2 teaspoons baking powder,double-acting 1/2 teaspoon baking soda 1 teaspoon salt 1/4 cup shortening,vegetable 3/4 cup orange juice,fresh 1 tablespoon orange peel,grated 1 egg -- well-beaten 1/2 cup nuts -- chopped 1 1/2 cups cranberries -- coarse chop Sift together flour, sugar, baking powder, soda and salt. Cut in

shortening until mixture resembles coarse cornmeal. (Do in food processor?) Combine orange juice and peel with beaten egg. Pour all at once into dry ingredients, mixing just until dampened. Carefully fold in nuts and cranberries. (If frozen cranberries are used, put through food chopper in frozen state) Spoon into greased loaf pan (9x5x3) . Spread corners and sides slightly higher than center. Bake in 350 degree oven for about 1 hour, until crust is golden brown and toothpick inserted comes out clean. Remove from pan and cool. Store overnight for easier slicing. This is the original Ocean Spray recipe and is delicious. I sometimes add a coupe of tablespoons of chopped dried apricots to this.

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Date Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup dates -- or prunes 1 teaspoon soda 3/4 cup boiling water 1 tablespoon butter 3/4 cup sugar 1 teaspoon vanilla 1 Egg 2 cups flour 1 cup walnuts 1/2 teaspoon salt Pour boiling water over dates (prunes) to soften. other ingredients. Bake in loaf pan at 350 degrees. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 Cool and add to all

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Date Nut Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups dates -- chopped 1 teaspoon baking soda 1 cup hot water 3/4 cup sugar 2 eggs -- beaten 3 teaspoons baking powder 4 cups flour 1 teaspoon vanilla 1/2 teaspoon salt 1 1/2 cups milk 1 cup black walnuts -- chopped, optional Pour Hot water over dates and sod and let stand for 1/2 hour. Add remaining ingredients and mix well. walnuts. If you like add 1 cup black

Bake at 350 degrees for 45 minutes or till done in loaf pans.

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Diana's Zucchini Bread Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 eggs 1 cup salad oil 2 cups dark brown sugar 1 tbsp. vanilla 2 cups grated zucchini 3 cups flour 1 tsp. salt 1 tsp. baking soda 1 cup chopped nuts Beat eggs until frothy. Add oil, sugar and zucchini. Stir in dry ingredients. Fold in vanilla and nuts. Pour into 2 9x5" greased loaf pans. Bake at 350 for 1 hour. Or for muffins, pour into greased muffin pans and bake at 425 for 18 to 23 minutes.

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Fluffy Pancakes Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 1/2 cups flour 1 teaspoon salt 1 teaspoon baking soda 1 tablespoon brown sugar 2 eggs 2 1/2 cup buttermilk - up to 3 cups 2 tablespoon oil Mix together dry ingredients. Beat 2 eggs, add 2 1/2 to 3 cup buttermilk (to the eggs) and 2 tablespoons

oil Make a whole in the middle of the dry ingredients and pour the wet in. Try to do as little stirring and possible. It should be lumpy.

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Fruit Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 cups sifted flour 3 teaspoons baking powder 1/2 cup sugar 1 teaspoon salt 1/2 cup nut meats -- broken 1/2 cup candied orange peel -- thinly sliced 1 1/2 cups Graham flour 1 1/2 cups milk 1 Egg -- well beaten Sift flour once, measure, add baking powder, sugar, and salt, and sift again. Combine nuts, orange peel, and Graham flour, and add to first mixture. Combine milk and egg; add to flour. Stir only until smooth.

Bake in greased loaf pan, 9x4x3 inches, in moderate oven (325 degrees) 1 hour. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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Funnel Cakes Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cup flour 1 teaspoon baking powder 1/2 teaspoon salt 2 eggs 1 1/2 cup milk Mix the ingredients together: Heat cooking oil in a deep fryer or skillet until very hot. Put batter into a funnel (be sure to cover the spout with one finger), then, holding the funnel over the hot oil ( use extreme caution when cooking with hot oil), release some of the batter in circular motions to form one funnel cake. The funnel cake will rise quickly and expand, so be careful about how much batter you use for the first one until you get the "feel" for cooking it. Cook to a light golden brown on both sides, then remove from the oil and place on paper towels to drain.. Sprinkle with powdered sugar and serve while still warm!

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Gingerbread From American Heart Association Recipe By : Serving Size : 9 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup new orleans molasses (dark) 1/2 cup brown sugar 1/2 cup oil 1/2 teaspoon cinnamon 1/2 teaspoon cloves 1/2 teaspoon nutmeg 1 teaspoon ginger

1 2 1/2 1

cup cups teaspoon

boiling water flour -- unsifted baking soda

Blend together the first 7 ingle. and stir in the boiling water. Mix in the unsifted flour. Dissolve the baking soda in 2 T. of hot water; add to batter. Pour into a greased 8x8x2" cake pan. Bake 30 min. at 350F. Amer. Heart Assoc.

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Golden Hush Puppies Recipe By : Marian Zeigler, Orangeburg, South Carolina Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups self-rising cornmeal 1 small onion -- finely chopped 3/4 cup milk 1 Egg -- slightly beaten Salad oil -- or shortening Combine cornmeal and onion; add milk and egg, stirring well. Carefully drop batter by tablespoonfuls into deep hot oil, cook only a few at a time, turning once. Fry until hush puppies are golden brown (3 to 5 minutes). Drain well on absorbent towels. Yield: about 2 dozen.

Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98

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Graham Honey Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup sifted flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup Graham flour 1/2 cup honey 1 Cup milk Sift flour once, measure, add baking powder and salt, and sift together three times. Add Graham flour. Combine honey and milk; add gradually to flour. Bake in greased loaf pan, 9x4x3 inches, in moderate oven (350 degrees) 1 hour. Makes 1 loaf. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98

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Graham Muffins Recipe By Serving Size : : 1 Preparation Time :0:00

Categories : Amount Measure -------- -----------1 cup 1 teaspoon 3 tablespoons 4 tablespoons 1 3/4 cups 1 1 1/2 cups 1 tablespoon

Ingredient -- Preparation Method -------------------------------sifted flour salt baking powder sugar Graham flour Egg -- well beaten milk butter -- melted

Sift flour once, measure, add salt, baking powder and sugar, sift again. Add Graham flour. Combine egg and milk and add to flour mixture gradually. Add butter, beating well. Bake in greased muffin pans in moderate oven (375 degrees) 25 to 30 minutes, Makes 18 muffins. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98

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Homestyle Cornbread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup sifted flour 1 cup yellow cornmeal 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3 tablespoons sugar 1 egg 1 cup sour milk -- or buttermilk

4

tablespoons

melted shortening

Sift four, cornmeal, baking powder, baking soda and salt together into mixing bowl. Combine sugar and egg, beat until light. add milk or buttermilk and shortening. Combine slowly with dry ingredients. If mixture is too thick add a little more milk as needed to make a thin batter. Stir only until ingredients are mixed. Grease pan 9x9x2 generously., sprinkle with cornmeal. Pour batter in pan and bake in hot oven (425 degrees) about 25 minutes or until nicely browned.

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Honey Nut Bread Recipe By : Gladys Wotipka Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 1/2 cups flour 1/2 teaspoon salt 1 teaspoon Baking powder 1/2 teaspoon soda 2/3 cup raisins 2 tablespoons shortening or butter 1 cup honey 1 Egg -- beaten 3/4 cup buttermilk 1 teaspoon grated orange rind 1 cup pecans Put raisins in sieve, and dash hot water over them. Using a deep bowl cream shortening and honey. Stir in buttermilk with dry ingredients. Line bottom of loaf pan with wax paper. Let stand for 15 minutes. Bake at 300 degrees for 1 to 1 1/2 hours. Possum Kingdom Lake Cookbook Add egg.

Add orange rind and nuts last.

MC Formatted using MC Buster & SNT on 4/9/98

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Hush Puppies Recipe By : Ann Maxwell Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups corn meal 1 tablespoon all-purpose flour 1/2 teaspoon soda 1 teaspoon baking powder 1 teaspoon salt 1 1/2 teaspoons sugar 1 Egg 3 tablespoons minced onions 1 Cub buttermilk Hot peppers -- if desired, chopped 1/2 cup oleo 2/3 cup water Mix all ingredients and deep fry. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98

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Hush Puppy Puffs Recipe By : Miss Lucille Smith, Cleveland, South Carolina Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3/4 cup cornmeal 3/4 cup self-rising flour 1 tablespoon sugar 1 teaspoon salt 1 teaspoon soda 3/4 cup buttermilk 1 Egg -- slightly beaten 1 medium onion -- finely chopped Salad oil -- or shortening Combine dry ingredients; add buttermilk, egg and onion, stirring well. Carefully drop batter by tablespoonfuls into deep hot oil; cook only a few at a time, turning once. Fry until hush puppies are golden brown (3 to 5 minutes). Drain well on absorbent towels. Yield: about 2 dozen

Miss Lucille Smith, Cleveland, South Carolina Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98

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Irish Soda Bread Recipe By : The Dallas Morning News. Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 cups all purpose flour

1 1 1 2

3/4 1/4 1 1/4 1/2 1

cup tablespoon tablespoon teaspoons teaspoon teaspoon cups cup tablespoon

quick or old fashioned oats -- uncooked sugar caraway seed -- optional salt soda cream of tartar buttermilk raisins butter -- melted

Heat oven to 350 degrees. Combine ingredients except buttermilk, raisins and butter; mix well. Gradually stir in buttermilk and raisins, mixing just until dry ingredients are moist. Knead on lightly floured surface about 1 minute or until smooth. Shape dough into a ball. Place on well greased cookie sheet; flatten to form 7-inch circle. Cut a cross into loaf, 1/4 inch deep. Bake at 350 degrees about 45 minutes or until light golden brown. Brush with butter. Remove to wire cooling rack. Cool completely.

Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98

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Johnny Cash's Cornbread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 cups cornmeal -- self rising 1 1/2 cups flour -- self rising 1 1/2 tablespoons sugar 1 teaspoon salt 2 1/2 teaspoons baking powder 2 eggs 2 3/4 cups buttermilk

1 1/2 cup

onion -- chopped melted butter

Mix cornmeal, flour, sugar, salt and baking powder, then add eggs and buttermilk and chopped onions. Pour into skillet and bake at 350 to 375 degrees oven about 1 hour or until done. Take out of the oven and pour melted butter on top of cornbread and let set 10 minutes before cutting.

- - - - - - - - - - - - - - - - - NOTES : Gotten from a TV show with Johnnie Cash describing his cornbread and giving directions for it.

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Lemon Bread With Lemon Ice Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup sugar 1/2 cup milk 6 tablespoon unsalted butter 2 eggs 1 1/2 cup flour 1 teaspoon baking powder 1/8 teaspoon salt 1 lemon rind -- grated GLAZE 1/2 cup sugar 1/4 cup fresh lemon juice LEMON ICE 2 cup water

1 2 1 2

cup tablespoon cup

sugar grated lemon rind fresh lemon juice egg whites (opt)

Grease and flour a 9x5 loaf pan for each loaf of bread you are making. Combine sugar, milk, butter, and eggs; mix well. Blend in flour, baking powder, salt and grated lemon rind. Turn mixture into pan and bake 1 hour in preheated 350~ oven. Cool slightly, remove from pan, and set on foil. Meanwhile, prepare glaze. Combine sugar and lemon juice in sauce pan. Stir over low heat until sugar dissolves and glaze is hot. Pour hot glaze slowly over surface of bread. Let bread cool completely before slicing. To prepare Lemon Ice, combine water and sugar in a saucepan. Add rind and bring to a boil. Simmer 5 minutes. Let cool. Add lemon juice and stir. Pour liquid into freezer trays (two for each loaf of bread) and freeze until set, but not hard. Place in food processor or blender. If desired, add egg whites (they will make the ice smooth and white), and beat until smooth. Refreeze for about 3 hours or until firm. When ready to serve, let stand for a few minutes before scooping out. Serve bread slices with a scoop of lemon ice on the side.

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Lemon Cream Bread Recipe By : Jo Merrill Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup butter 1 1/4 cups sugar 2 large eggs 2 1/4 cups all-purpose flour 3 teaspoons baking powder 1 teaspoon salt 5 1/2 ounces evaporated milk 8 ounces cream cheese 1/4 cup water 1/2 cup pecans -- chopped 2 tablespoons grated lemon rind 1/3 cup sugar 1/4 cup lemon juice Cream butter, sugar, and cream cheese until light and fluffy. Add eggs, one at a time, beating thoroughly after each one. Add dry ingredients

alternately with milk and water, blending well. Fold in nuts and lemon rind. Pour into a greased and floured 9x5x3 inch loaf pan. Bake at 350 degrees about 1 hour or until golden brown. Stir sugar with lemon juice until dissolved. Drip over hot loaf. Let stand in pan for 30 minutes. Turn out on a cake rack. Prize winner for sweet quick breads at Del Mar County Fair--1993

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Lemon Loaves Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 cup all-purpose flour 1 cup sugar 1 teaspoon baking powder 1/2 teaspoon salt 2 large eggs 1/2 cup milk 1/2 cup vegetable oil 1 1/2 teaspoon lemon peel -- grated 4 1/2 tablespoon lemon juice 1/3 cup sugar In large bowl, stir together flour, sugar, baking powder, and salt. In small bowl, beat eggs lightly then beat in milk, oil and lemon peel. Add liquid to flour mixture and stir to blend. Pour into greased and floured 8x5" loaf pan. Bake in preheated 350F oven for 40-45 minutes or till toothpick inserted in center comes out clean. Prepare lemon glaze. When bread finishes baking, use a long wooden skewer and poke holes into the bread. Let cool in pan about 15 minutes; then turn out on rack to finish cooling. Lemon Glaze: Combine lemon juice and sugar in small saucepan. Place over medium heat and cook, stirring till sugar dissolve.

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Mexican Corn Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 cups self-rising cornmeal 3 eggs 1 1/2 cups milk 1 cup oil 1 large onion -- chopped 1/2 teaspoon salt jalapenos -- chopped 1 1/2 cups cheddar cheese -- grated 3 tablespoon sugar 1 can creamed corn Mix and bake in iron skillet at 400 until brown.

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Mexican Cornbread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup cornmeal -- self rising 1/3 cup melted shortening -- Or corn oil 2 eggs -- beaten 1 cup cream corn 2/3 cup buttermilk 1 cup shredded cheddar cheese 3 jalapeno pepper -- chopped 1 onion -- grated Combine cornmeal, shortening and eggs. Mix well. Stir in corn, onion and buttermilk, mix well. spoon one half the mixture in a greased 12 inch skillet, sprinkle cheese and chopped peppers over mixture and cover with

other half of cornmeal mixture. Bake at 275 degrees for 30 to 40 minutes. (I bake for 1 hour in my oven)

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Nut Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 cups sifted all-purpose flour 1 cup sugar 3 1/2 teaspoons double-acting baking powder 1/4 teaspoon cinnamon 1 1/2 teaspoons salt 1 Egg -- beaten 1 1/3 cups milk 2 tablespoons salad oil 1/4 teaspoon walnut extract -- (optional) 1 cup chopped walnuts or pecans Mix all ingredients. Bake in moderate oven until test done. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98

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Onion Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 cups Bisquick baking mix 1 can condensed cream of onion soup -- (10 3/4 oz.) 2 Eggs 1 can French fried onions -- crushed (reserve 2 -- Tbsp.) (3 oz.) Heat oven to 350 degrees. Grease 1 1/2 quart round casserole. Mix all ingredients except reserved onions; beat vigorously 30 seconds. Spread in casserole. Sprinkle reserved onions over top; press lightly into dough. Bake until deep golden brown, 60 to 65 minutes. Loosen edge from side of casserole; remove from casserole. Cool on wire rack about 20 minutes before slicing. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98

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Onion Butter Casserole Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 1/3 cups buttermilk biscuit mix 3/4 teaspoon dill weed 1/2 teaspoon celery seed

1 1

1/3 1/2

cup cup Cup

sweet cream butter -- softened chopped onion Egg milk Grease 1 1/2 quart casserole. Cut in

Preheat oven to 400 degrees.

In medium bowl combine biscuit mix, dill weed and celery seed. butter until mixture resembles a fine meal. Stir in onion. Combine egg and milk; add to biscuit mix. are moistened.

Stir just until ingredients

Turn into casserole. About 1" from edge of casserole, cut through batter with a knife making a circle. Bake at 400 degrees for 30 to 35 minutes until toothpick inserted in center comes out clean. Brush immediately with Topping. Serve warm. Cool 10 minutes; remove from casserole.

TOPPING: 2 Tbsp. sweet cream butter, melted 1 Tbsp. grated Parmesan cheese Combine ingredients. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98

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Onion-Topped Cornbread Recipe By : Lynne Weeks, Midland Georgia Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 1/2 cups chopped onion 1/4 cup butter -- melted 8 ounces sour cream 1 cup shredded cheddar cheese -- divided 1 1/2 cups self-rising cornmeal 2 tablespoons sugar

1/4 2 8 3/4 1/4 1/4 1

teaspoon ounces cup cup dash

dried dill weed eggs -- beaten cream-style corn -- canned milk vegetable oil hot sauce Remove from heat; stir

Saute onions in butter 5 minutes or until tender. in sour cream and 1/2 cup cheese; set aside.

Combine cornmeal, sugar and dillweed; stir well, and set aside. Combine next fire ingredients, stirring well; add all at once to cornmeal mixture, stirring until blended. Pour batter into a lightly greased 8" square pan. Spread onion mixture evenly over top. Sprinkle with remaining 1/2 cup cheese. Bake at 400 degrees for 25 to 30 minutes. Yield: 8 to 10 servings.

- - - - - - - - - - - - - - - - - NOTES : \the cornbread itself is also a little different. Lynne stirs in several tablespoons of sugar, some dillweed and cream-style corn. After pouring the batter into an 8-inch square pan, she add the creamy onion topping, and then bakes. These rich squares of Onion-tooped Cornbread will make a substantial meal when served with soup or vegetables.

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Palaoa Pipilis (Bread Sticks) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------French bread Melted butter

Parmesan cheese -- garlic salt or -- sesame seeds Cut French bread into sticks 5" long and 1" thick. Melt butter in a shallow pan. Roll bread sticks in the butter and then sprinkle with Parmesan cheese, garlic salt or sesame seeds. Lay on a baking sheet. Toast in a 350 degree oven for 20 to 25 minutes, turning occasionally to brown evenly. Serve hot. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98

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Piney Woods Hush Puppies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 1/2 cups yellow corn meal 1 teaspoon salt 1 teaspoon soda 2 tablespoons granulated sugar 2 tablespoons all-purpose flour 1 tablespoon baking powder 1 Egg -- beaten 2 cups buttermilk 1 1/2 cups cooking oil -- about Mix all dry ingredients; beat milk and egg together and combine with dry ingredients; batter should hold its shape when picked up on spoon. If it is too soft, add more cornmeal. Drop by rounded tablespoonfuls into 350 degree fat and cook about 1 1/2

minutes; turn and cook on second side 1 minute. seconds after removing a batch.

Allow oil to heat a few

Delicious freshly cooked and hot; however hush puppies freeze well. When ready to serve frozen hush puppies; place on oven rack in heat until very hot and crisp. Makes about 48 hush puppies 2" round. HINTS ON FRYING: Using a small diameter heavy saucepan allows using a minimum of oil; a 5 or 6 inch pan with oil 1 1/2 inches deep and heated to 350 degrees will cook three hush puppies in about 2 1/2 minutes. When batter consistency is correct and oil is at 350 degrees, hush puppies will become firm, round shapes almost as soon as they enter the hot oil. If they are cooked in oil that is too hot, they will not cook in the center. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98

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Plum Rolls Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 cups sifted flour 2 teaspoons baking powder 1/2 teaspoon salt 2 tablespoons butter 1/2 cup milk 1 can plums -- seeded and drained -- (2 cups) Sift flour once, measure, add baking powder and salt and sift again. in butter. Add milk gradually until soft dough is formed. Roll 1/4 inch thick on slightly floured board. Cover with plums. long roll, pressing edges together. Cut into 1 1/2 inch slices. Cut

Roll in

Place in greased pan and pour plum sauce (see recipe following) over them. Bake in hot oven (425 degrees) 30 minutes, basting often.

Serve hot, with sauce poured around them and a tablespoon of whipped cream placed on each slice. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98

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Polenta for Venetian Liver Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 teaspoons salt 1 cup yellow cornmeal 2 tablespoons butter -- melted 2 tablespoons Parmesan cheese lightly butter and 8x8x1 3/4 inch baking pan. In heavy 4 quart Dutch oven, bring 2 cups water and the salt to a boil. Slowly add cornmeal, stirring constantly. Mixture will become very thick. Turn heat low, cook cornmeal mixture, uncovered and without stirring about 5 minutes. Spread evenly in prepared baking pan. Refrigerate until firm. hours. (Make the night before is better). About 3

To serve: Brush polenta with melted butter. Sprinkle top with Parmesan cheese. Broil 4 inches from heat until hot and golden brown, 4 to 6 minutes. Cut into 16 squares.

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Polka Dot Quick Bread Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups cranberries; fresh or frozen 1 cup milk 1 egg; lg, slightly beaten 1/4 cup butter; melted 1 teaspoon orange peel; grated 2 cups unbleached flour 1 cup sugar 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups cheddar; md, shredded 1/2 cup walnuts; coarsely chopped Preheat the oven to 350 degrees F. then grease a 9 X 5-inch loaf pan; set aside. Cut the cranberries in half and set aside in a small bowl. In a medium bowl, combine the milk, egg, butter, and orange peel and set aside. Sift the flour, sugar, baking powder, and salt into a large bowl. Add the halved cranberries, cheese and nuts. Toss with a fork to distribute. Add the milk mixture all at once and stir the flour mixture until just moistened. Turn into the prepared loaf pan and bake for 1 hour and 15 minutes in the preheated oven or until a wooden pick inserted in the center comes out clean. Cool in the pan on a rack for 10 minutes, then remove from the pan. Cool to room temperature on the wire rack before slicing.

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Poppyseed Tea Loaf Recipe By : Sue Klapper - KCXJ08A Serving Size : 12 Preparation Time :1:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup butter 1 cup sugar 4 eggs 1/4 cup poppy seeds 2 cups flour 1 teaspoon baking soda 1 cup sour cream 1 teaspoon almond extract 1 teaspoon vanilla Preheat oven to 350. Grease and flour 10" Bundt pan. In large bowl of electric mixer, cream butter and sugar. Add eggs, one at a time. Add poppyseeds. Combine dry ingredients and add to creamed mixture, alternately with sour cream. Add flavorings and turn into baking pan and bake 1 hour.

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Prune Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 eggs -- well-beaten 1 1/2 cups white sugar 1 cup cooking oil 2 cups flour 1 teaspoon soda 1 teaspoon cinnamon 1/2 teaspoon salt 2 sm jars baby food prunes(strained w/ tapioca) Mix well. Pour into Bundt pan that has been well greased or a 10" tube pan may be used. Bake at 325 for 45 min. or til toothpick comes out clean.

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Pumpkin Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 1/2 cups all-purpose flour 3 cups sugar 2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon cinnamon 1 teaspoon nutmeg 1 cup oil 2 cups pumpkin -- canned 2/3 cup water 4 eggs 1 cup chopped nuts 1 cup raisins -- dark Mix flour, sugar, soda, salt, cinnamon and nutmeg in a bowl. In another bowl mix oil, pumpkin, and water, mix well. Add 4 eggs beating after each one. Now add to the flour mixture. Mix nuts and raisins with 2 tablespoons flour in plastic bag. well coated. Add to pumpkin mix. Bake 1 hour and 30 minutes at 325 degrees. Makes 2 loaves. the way. Cool 15 minutes in pan before turning out to cool all Shake until

Always look at bread at 1 hour as sometimes the oven cooks faster then other times.

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Quick And Moist Sour Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------5 cups unsifted self-rising flour 5 tablespoons sugar 1 1/2 cups Borden sour cream 12 ounces beer Melted butter Preheat oven to 350 degrees. In large bowl, combine flour and sugar. Add sour cream and beer alternately; mix well. Pour batter into greased 2-quart round baking dish. Bake 45 minutes; brush top with butter. Bake 15 to 20 minutes longer or until cake tester inserted completely into center comes out clean. Cool slightly. TIP: All-purpose flour may be substituted for self-rising flour. Add 2 Tbsp. plus 2 Tsp. baking powder. 1/2 Tsp. salt. Stir into the flour and sugar. Proceed as directed. Baking time may require additional 5 to 10 minutes. Test for doneness. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 Serve warm, cool or toasted.

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Raisin Brown Bread Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups whole-wheat flour 1 1/4 cups dark seedless raisins 1 cup buttermilk 1/2 cup molasses 2 tablespoons sugar 1 tablespoon baking soda 1/4 teaspoon salt Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan. In large bowl, with spoon, stir all ingredients and 2 Tbsp. hot water just until well combined; pour into loaf pan. Bake 50 minutes or until bread pulls away from sides of pan. Remove bread from pan and cool on wire rack. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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Raisin Zucchini Bread Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 medium zucchini 2 cups sugar 1 cup oil 3 eggs -- beaten 1 tbsp vanilla extract 3 cups flour

1 1 1 1 1 1

tbsp tsp tsp tsp cup cup

cinnamon salt baking soda baking powder seedless raisins walnuts -- chopped

Finely shred zucchini to measure 2 cups; set aside. Cream sugar and oil. Add eggs, zucchini, and vanilla; mix well. Combine flour, cinnamon, salt, baking soda and baking powder; mix well. Add raisins and nuts to dry ingredients. Combine with zucchini mixture; mix well. Pour into two greased and floured 9x5-inch loaf pans. bake at 350 deg F, 1 hour or until tests done. Let stand 10 minutes; turn out on wire rack to cool.

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Real Corn Bread Recipe By : Mrs. J.N. Clark, Rylie Club Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup buttermilk 1 Egg 1/2 teaspoon soda 2 teaspoons baking powder 1 teaspoon salt 2 cups white corn meal 1 tablespoon lard Mix ingredients together commencing with buttermilk and adding egg, soda, baking powder, salt, and cornmeal one after the other, mixing constantly. Place lard in skillet and heat, then pour in mixture and bake with oven at 450 degrees. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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Red Lobster Cheese Rolls Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------garlic salt -- or powder parsley flakes italian seasonings 2 cup Bisquick 1/2 cup cold water -- scant cup 3 ounce sharp cheddar cheese -- grated 1 ounce butter -- or margarine These freeze well. Preheat oven to 450 degrees. Mix Bisquick, water and cheese. Drop by large spoonfuls onto greased baking sheet. Bake for 8-10 minutes. After baking, (while hot) brush on melted butter or margarine mixed with garlic powder, parsley flakes and italian seasoning. (Amounts will vary by the size batch you make, but a little goes a long way.) Serve hot. this makes about 10 biscuits You may also substitute soda water or gingerale for the water, if desired.

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Southern Hush Puppies Recipe By : Mrs. Warren D. Davis, Yulee, Florida Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups cornmeal 1 tablespoon all-purpose flour 1 teaspoon soda 1 teaspoon baking powder

2 1 1 2

teaspoons cup tablespoons

salt buttermilk Egg -- slightly beaten finely chopped onion Salad oil -- or shortening

Combine dry ingredients; add buttermilk, egg and onion, stirring well. Carefully drop batter by tablespoonfuls into deep hot oil; cook only a few at a time, turning once. Fry until hush puppies are golden brown (3 to 5 minutes). Drain well on absorbent towels. Yield: 2 1/2 dozen

Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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Southern Spoon Bread Recipe By : Mrs. C.A. Weber Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3/4 cup cornmeal 1 cup boiling water 1 teaspoon salt 1 teaspoon baking powder 2 teaspoons butter 2 cups milk 2 Eggs -- beaten Pour boiling water on cornmeal, stirring to prohibit lumps from forming. Add butter, salt and milk gradually. Add baking powder and eggs. Beat well and pour into deep, well-greased baking dish and bake for 30

minutes with oven at 350 degrees. Serve with a spoon from dish in which bread was baked. Mrs. C.A. Weber, Seagoville Club Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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Squash Loaves Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 Eggs 1 1/2 cups vegetable oil 2 cups shredded squash 1 1/2 cups sugar 1 teaspoon vanilla 3 1/3 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon cinnamon 1 teaspoon cloves 2/3 cup chopped nuts Heat oven to 250 degrees. Grease and flour 2 loaf pans, 9x5x3 inches. Beat eggs, oil, squash, sugar and vanilla on low speed, scrapping bowl occasionally, 1 minute. Add flour, baking soda, baking powder, salt, cinnamon and cloves. Beat on low speed, scraping bowl occasionally, until moistened, about 15 seconds. Beat on medium speed 45 seconds. Stir in nuts.

Spread in pans. Bake until wooden pick inserted in center comes out clean, 55 to 60 minutes. Cool 10 minutes; remove from pans. Cool completely before slicing. Refrigerate leftover bread. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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Sweet Potato Rolls Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup cooked mashed sweet potatoes 3 tablespoons melted butter 1 package dry yeast 1/2 cup warm water 1 egg 1 teaspoon salt 3 tablespoons sugar 5 cups all-purpose flour 3/4 cup warm water Blend potatoes and melted butter. Dissolve yeast in 1/2 cup very warm water. Add to the potatoes. Add egg, salt and sugar, blend well. Add flour alternately with 3/4 cup warm water. Turn out on well floured board and knead until smooth. Place in greased bowl, turning to grease top, cover, allow to rise for 2 hours. Place dough on board and roll to desired thickness. Cut into shapes desired. Brush rolls with butter. Let rise for 1 hour. Bake at 425 degrees for 15 or 20 minutes. Yield 30 rolls.

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Tarragon Potato Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 cups Bisquick baking mix 1/3 cup sour cream 1 can condensed cream of potato soup -- (10 3/4 oz.) 2 Eggs 2 tablespoons sugar 1 teaspoon dried tarragon leaves Heat oven to 350 degrees. Grease 1 1/2 quart round casserole. Mix all ingredients; beat vigorously 30 seconds. Spread in casserole. Bake until deep golden brown, 60 to 65 minutes. Loosen edge from side of casserole; remove from casserole. Cool on wire rack about 20 minutes before slicing. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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*

Exported from

MasterCook

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Virginia Spoon Bread Recipe By : The Complete Book of Breads Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup cornmeal -- white 2 cup boiling water 1/4 cup butter -- melted 1 teaspoon salt 1 1/2 cup milk 3 egg yolks 4 egg whites -- stiffly beaten Preheat oven to 350 degrees. Stir the cornmeal gradually into the rapidly boiling water. When the mixture is smooth, add butter, salt and stir in the milk. Remove from heat and stir in the egg yolks. Allow the mixture to cool to warm (90-100 degrees). Meanwhile, beat the egg whites to hold a peak. Fold into the mixture. Pour batter into the baking dish (one 1-quart baking dish, greased or buttered). It should come to no more than 3/4 way up the sides. Level with rubber spatula. Bake in the oven until it is puffed and nicely browned. A knife blade slipped into the bread will come out clean when it is done. Remove bread from the oven. Serve immediately, and with a spoon.

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Wake-Up Pancakes Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 cups homemade basic pancake mix 1 egg -- slightly beaten 1 cup milk, 1% lowfat 3 tablespoons vegetable oil Place the pancake mix in a mixing bowl. Add egg, milk and oil; mix until well blended. (For a thinner mixture, add more milk.) Let stand for 5

minutes. Pour batter (about 1/4 cup) onto heated griddle to make a 4-inch pancake. Cook until top of pancake is bubbly and edges are dry. Flip pancake over and cook until golden, about 3 to 4 minutes. Continue process until all the batter is used. Serving suggestions: top with fresh fruit, preserves or your favorite syrup Makes 10 to 12 pancakes.

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Walnut Apricot Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 teaspoons baking powder 3/4 teaspoon salt 3 cups flour 1/2 cup brown sugar -- packed 1 cup dried apricots -- cut-up 2/3 cup walnut meats 1 cup milk 1 egg -- well-beaten 4 tablespoons butter Sift the baking powder, salt, and flour together; sift once more. Add the sugar and mix again; then add the apricots and the nuts. Combine the milk, egg, and butter, and beat lightly; add this to the flour mixture and blend well. Bake in a buttered loaf pan in a 350 oven for one hour. FROM: KATE SMITH'S "COMPANY'S COMING" COOKBOOK

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Yankee Banana Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups unsifted whole wheat flour 1 cup yellow corn meal 3/4 teaspoon salt 1 teaspoon baking soda 1 cup mashed ripe bananas 1 cup buttermilk 3/4 cup molasses 3/4 cup snipped pitted dates In large bowl, mix flour, corn meal, salt and baking soda. Stir in bananas and remaining ingredients. Turn into 3 greased and floured cans (1 Lb. each). Bake in 350 degree oven 45 minutes, or until cake tester inserted in center of breads comes out clean. Cool 10 minutes, turn out of cans and serve warm with butter. Loaves may be frozen. Thaw, wrap in foil and heat in 3350 degree oven 20 minutes. NOTE: Dark and hearty, it's served spread with cream cheese or in a traditional New England Sunday supper of frankfurter and baked beans casserole. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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Zucchini Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 eggs 1 teaspoon vanilla 1 1/2 teaspoons baking powder 1 cup oil 4 cups zucchini squash -- shredded 3 cups all-purpose flour 1 teaspoon salt 1 tablespoon cinnamon 2 1/2 cups sugar 1 1/2 teaspoons baking soda nuts -- optional raisins -- optional Beat eggs until fluffy. Add sugar, vanilla, oil and blend. Stir in zucchini and dry ingredients. Add nuts and raisins if desired. Put in any type pan. Bake at 350 degrees for 1 hour. Makes 2 regular size loaves.

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Zucchini Loaves Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 Eggs 1 1/2 Cups Oil 2 Cups Zucchini -- chopped 1 1/2 Cups Sugar 1 Teaspoon Vanilla 3 1/3 Cups All-Purpose Flour 2 Teaspoons Baking Soda 1 Teaspoon Baking Powder 1 Teaspoon Salt 1 Teaspoon Cinnamon

1 2/3

Teaspoon Cup

Cloves Chopped Nuts

Heat oven to 250 degrees. Grease and flour 2 loaf pans, 9x5x3 inches. Beat eggs, oil, zucchini, sugar and vanilla on low speed, scrapping bowl occasionally, 1 minute. Add flour, baking soda, baking powder, salt, cinnamon and cloves. Beat on low speed, scraping bowl occasionally, until moistened, about 15 seconds. Beat on medium speed 45 seconds. Stir in nuts. Spread in pans. Bake until wooden pick inserted in center comes out clean, 55 to 60 minutes. Cool 10 minutes; remove from pans. Cool completely before slicing. Refrigerate leftover bread.

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