Bread Baker Cookbook

50 quick and easy recipes

Step by step

By

Emilia Morell

Copyright 2019 by Emilia Morell All rights reserved.

This book is geared towards providing exact and reliable information in regards to the topic and issued covered. The publication is sold with the idea that the publisher is not required to render accounting, officially permitted, or otherwise, qualified services. If advice is necessary, legal or professional, a practiced individual in the professional should be orders.

In no way is it legal to reproduce, duplicate, or transmit any part of this document in either electronic means or in printed format. Recording of this publication is strictly prohibited and any storage of this document is not allowed unless with written from the publisher. All right reserved.

To my Husband and my kids

From the primary day, you have bolstered me as much as you can do. You give me a chance and urge me to battle regular. Thank you. I love you!

Table of content

Herb Cheese Bread

Cheesy Round Bread

Savory Rosemary Bread Pudding

Honey and Flaxseed Bread

Sugarplum Spice Bread

Irish Soda Bread

Pull-Apart Bacon Bread

Sweet Potatoes Supreme with Corn Bread

Peasant Bread

Thirty Minute Bread and Butter Pickles

Honey Granola Bread

Persimmon Bread I

Orange Monkey Bread

Banana Nut Bread I

Poppy Seed Bread

Whole Wheat Pita Bread

Whole Wheat Bread II

Yellow Fever Bread

Milk N Honey Bread

Almond Raisin Bread

Blueberry Quick Bread

Hobo Bread

Carrot Raisin Bread or Rolls

Sweet Potato, Pear and Pineapple Bread Pudding

Cinnamon Bread I

Janet's Rich Banana Bread

Crunchy Honey Wheat Bread

Poppy Seed Bread with Glaze

Chocolate Chip Banana Bread I

Buttery Bubble Bread

Zucchini Bread III

Glazed Lemon Bread

Blueberry Monkey Bread

Pineapple Carrot Quick Bread

Chocolate Zucchini Bread

Poppy Seed Onion Bread

Cheese-Filled Ginger Bread

Breaded Flounder Fillets

Cheddar Herb Bread

Corn Bread Sloppy Joes

Blueberry Anadama Bread

Yuletide Banana Bread

Banana Macadamia Nut Bread

Fiesta Bread

Banana Wheat Bread

Chocolate Wave Zucchini Bread

Orange Date Nut Bread

Onion Rye Breadsticks

Bread Pudding III

Raisin Banana Bread

Bread producers are incredibly prevalent. The normal individual can make flavorful, natively constructed bread effectively with a bread producer. Indeed, even no sweat of a bread machine, you should in any case use alert when including the fixings, regardless of whether you utilize a blend. You can make an assortment of shapes and sizes of portion with a bread machine. Numerous individuals utilize a bread machine to just blend the fixings at that point heat the portion in a customary stove. Sizes extend from one pound to two pounds or more, and you will in all likelihood pick between a square or round portion dish. Some bread creators will have a preheat cycle to warm the fixings before heating. In the event that you need your bread to rise appropriately, pick a bread creator that does not warm before time to prepare the bread. Bread creators will by and large have separate settings for various sorts of bread. There might be settings for wheat or French bread, and you will probably pick the doneness of the bread, for example, a light, medium, or dull setting. There will likewise ordinarily be a standard or fast prepare cycle. It is alluring to have a window in the top or side of the bread machine to enable you to see the improvement of your bread while it is heating. There are an assortment of alternatives from which to pick in bread producers, so you may initially need to think about how much space you need to store your new machine. Bread producers arrive in an assortment of sizes, so pick one that you can store effectively. You ought to pick the limit of the bread producer dependent on how huge your family is and how much bread they eat. You can pick a bread producer with a postpone clock which will enable you to put the blend in the bread creator before you leave home every day and the bread will be prepared when you return. In the event that you need your bread producer to set up the mixture yet not cook it, you should discover a bread creator with this component. Pick a bread creator that will caution you when the time has come to include extra fixings, for example, organic product or nuts. You will likewise need a "keep warm" include on the off chance that you are gone when the bread is done. Search for covering control highlights and extraordinary setting for natural products, nuts, cheddar, and vegetables.

Concentrate the guarantee in all respects cautiously to ensure you will most likely get administration and new parts if essential. Remember that if your family devours a limited quantity of bread now, when you buy your new bread creator that utilization is probably going to increment significantly. Pick a marginally bigger size that you envision requiring. Keep in mind that the keep warm component is incredible, yet on the off chance that you leave the portion in the bread producer for an all-inclusive timeframe it might wind up wet and level. A bread producer is a superb expansion to your home. Nothing looks at to the smell of naturally prepared bread from your own one of a kind kitchen.

Herb Cheese Bread

Ingredients

1/4 cup finely chopped green onions

2 garlic cloves, minced

1/3 cup reduced-fat margarine

1/2 teaspoon ground cumin

1/4 teaspoon dried oregano

1/4 teaspoon dried thyme

1/8 teaspoon salt

1/8 teaspoon crushed red pepper flakes

1 (1 pound) loaf unsliced French bread, halved lengthwise

3/4 cup shredded reduced-fat Cheddar cheese

Directions

In a small nonstick skillet, saute onions and garlic in margarine for 1-2 minutes. Stir in the seasonings. Brush over cut sides of French bread; sprinkle with cheese.

Wrap each piece of bread loosely in a large piece of heavy-duty foil; seal edges of foil. Bake at 400 degrees F for 20-25 minutes or until heated through and cheese is melted. Cut each piece into six slices. Serve warm.

Cheesy Round Bread

Ingredients

1/4 cup finely chopped green onions

2 garlic cloves, minced

1/3 cup reduced-fat margarine

1/2 teaspoon ground cumin

1/4 teaspoon dried oregano

1/4 teaspoon dried thyme

1/8 teaspoon salt

1/8 teaspoon crushed red pepper flakes

1 (1 pound) loaf unsliced French bread, halved lengthwise

3/4 cup shredded reduced-fat Cheddar cheese

Directions

In a mixing bowl, combine contents of roll mix and yeast packet. Add warm water; mix well. Add the egg, butter and seasonings. Turn onto a floured surface. Knead in cheese and olives. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Press into a 12-in. pizza pan. Cover and let rise in a warm place until doubled, 30 minutes. With a sharp knife, make three or four slashes across top of loaf. Brush with egg white. Bake at 325 degrees F for 40-45 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack.

Savory Rosemary Bread Pudding

Ingredients

2 tablespoons olive oil

1 medium onion, chopped

4 cups cubed bread

2 tablespoons minced fresh rosemary

1 cup shredded or crumbled cheese

6 eggs, lightly beaten

1 cup heavy cream

1 cup 2% milk

1 pinch salt and pepper to taste

Directions

Preheat oven to 375 degrees F (190 degrees C).

Heat olive oil in a cast iron pan, and cook onion and rosemary in oil until onion is soft.

Toss bread cubes with olive oil and onions. Exact measurement of bread is not necessary. Place in a well oiled, deep sided, 9 inch square pan. Toss with 1/2 cheese, and sprinkle remaining cheese over the top.

Beat together milk, cream, and eggs. Pour over bread in pan. It is fine that the bread sticks out of the custard.

Bake for 1 hour, or until browned and a knife inserted in the middle comes out clean (except for melted cheese).

Honey and Flaxseed Bread

Ingredients

1 1/8 cups water

1 1/2 tablespoons flaxseed oil

3 tablespoons honey

1/2 tablespoon liquid lecithin

3 cups whole wheat flour

1/2 cup flax seed

1 tablespoons bread flour

1 tablespoons whey powder

1 1/2 teaspoons sea salt

2 teaspoons active dry yeast

Directions

Put all the ingredients in the pan of the bread machine in the order suggested by the manufacturer.

Select Wheat Cycle, and Start.

Sugarplum Spice Bread

Ingredients

3/4 cup butter or margarine, softened

3/4 cup sugar

4 eggs

5 1/2 cups all-purpose flour

2 (.25 ounce) packages quick-rise yeast

1 1/2 teaspoons ground cardamom

1 teaspoon salt

3/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 1/2 cups milk

1 cup diced dried fruit

2 1/2 cup raisins

1/2 cup golden raisins

FROSTING:

3 tablespoons butter or margarine, softened

2 tablespoons shortening

2 cups confectioners' sugar

1/2 teaspoon vanilla extract

2 tablespoons milk

Directions

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add 4 cups flour, yeast, cardamom, salt, cinnamon and nutmeg. Heat milk to 120 degrees F -130 degrees F; add to creamed mixture and beat until moistened.

Stir in enough remaining flour to form a firm dough. Turn onto a heavily floured surface. Sprinkle with fruit and raisins; knead until smooth and elastic, about 6-8 minutes.

Cover and let rise in a warm place until doubled, about 40 minutes.

Punch dough down. Turn onto a lightly floured surface; divided into eight portions. Shape into loaves. Place in eight greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees F for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.

For frosting, in a small mixing bowl, cream butter and shortening. Gradually beat in confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Frost loaves.

Irish Soda Bread

Ingredients

1/2 cup white sugar

4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

3/4 teaspoon salt

3 cups raisins

1 tablespoon caraway seeds

2 eggs, lightly beaten

1 1/4 cups buttermilk

1 cup sour cream

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cast iron skillet or a 9 inch round baking or cake pan.

In a mixing bowl, combine flour (reserving 1 tablespoon), sugar, baking powder, baking soda, salt, raisins and caraway seeds. In a small bowl, blend eggs, buttermilk and sour cream. Stir the liquid mixture into flour mixture just until flour is moistened. Knead dough in bowl about 10 to 12 strokes. Dough will be sticky. Place the dough in the prepared skillet or pan and pat down. Cut a 4x3/4 inch deep slit in the top of the bread. Dust with reserved flour

Bake in a preheated 350 degrees F (175 degrees C) oven for 65 to 75 minutes. Let cool and turn bread onto a wire rack.

Pull-Apart Bacon Bread

Ingredients

3/4 cup finely chopped onion

3/4 cup finely chopped green pepper

1 teaspoon vegetable oil

3 (7.5 ounce) packages refrigerated buttermilk biscuits

1 pound sliced bacon, cooked and crumbled

1/2 cup butter or margarine, melted

1/2 cup shredded Cheddar cheese

Directions

In a small skillet, saute onion and green pepper in oil until tender. Cut each biscuit into quarters. In a large bowl, gently toss onion mixture, biscuits, bacon, butter and cheese until combined. Transfer to a greased 10-in. tube pan. Bake at 350 degrees F for 25-30 minutes or until golden brown. Immediately invert onto a serving plate. Serve warm. Refrigerate leftovers.

Sweet Potatoes Supreme with Corn Bread

Ingredients

3 large yellow-fleshed sweet potatoes, peeled and slice

3 large orange-fleshed sweet potatoes, peeled and sliced 4 cornbread muffins

1 (15 ounce) can canned mashed sweet potatoes

1 cup (packed) dark brown sugar

1/2 cup butter, softened

1 (13.5 ounce) can coconut milk

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 cup cream

2 eggs

1/2 teaspoon ground cinnamon

1 pinch salt

1/2 (8 ounce) can almond paste

2 cups mini marshmallows

Directions

Place the sweet potatoes in a large pot, and fill with enough water to cover. Bring to a boil over medium-high heat. Cover, and cook until potatoes can be pierced with a fork, about 20 minutes. Drain, and set aside to cool.

Preheat your oven's broiler.

Lightly grease 9x13 inch baking dish. Slice corn muffins into 1/2 inch rounds, trimming away tops and bottoms. Reserve trimmed pieces. Arrange corn muffin slices over the bottom of prepared baking dish. Place muffins under preheated broiler until toasted, about 2 minutes.

Mix the canned mashed sweet potatoes, brown sugar, butter, and 1 cup coconut milk together in a bowl until smooth. Stir in 1 teaspoon cinnamon, nutmeg, and cloves.

Mix the canned mashed sweet potatoes, brown sugar, butter, and 1 cup coconut milk together in a bowl until smooth. Stir in 1 teaspoon cinnamon, nutmeg, and cloves.

In another bowl, whisk the eggs with the remaining coconut milk, 1/2 teaspoon cinnamon, and salt until smooth.

Place a sheet of plastic wrap on a clean surface. Place 1/2 can of almond paste on the wrap, cover with another sheet of plastic wrap, and roll out the almond paste into a thin sheet, about 1/8 inch thick. Use fingers, or patch pieces of almond paste to shape the sheet into the size of baking dish.

Preheat oven to 350 degrees F (175 degrees C).

Assemble the casserole by pouring the egg mixture over the corn muffins in the prepared baking dish. Cover with the sheet of almond paste, trimming to fit the dish. Alternating colors, place a layer of sweet potatoes over the almond sheet. Spoon or brush 1/3 of the brown sugar mixture over the sweet potatoes. Repeat, arranging two more layers of sweet potatoes, ending with 1/3 of the brown sugar mixture. Set aside any extra sweet potatoes for another use.

Bake casserole in preheated oven 20 minutes. Remove from oven. Sprinkle reserved corn muffin trimmings and marshmallows over the top. Return to oven, and bake until top is browned, about 20 minutes more. Cool 5 to 10 minutes before serving.

Peasant Bread

Ingredients

1 (.25 ounce) package active dry yeast

2 cups warm water (110 degrees to 115 degrees), divided

4 cups all-purpose flour

2 teaspoons salt

1 tablespoon sugar

1 tablespoon butter or margarine, melted

1 tablespoon poppy seeds

Directions

Dissolve yeast in 1 cup warm water. In a large bowl, combine flour, salt and sugar. Add the yeast mixture and remaining water; stir until combined. Cover and let rise in a warm place until doubled, about 1 hour. Stir dough down. Divide in half. Place each half in a greased 1-qt. round casserole or ovenproof bowl. Brush tops with butter and sprinkle with poppy seeds. Let rise in a warm place until doubled, about 45 minutes. Bake at 350 degrees F for 45 minutes. Remove from pans; serve warm if desired.

Thirty Minute Bread and Butter Pickles

Ingredients

1 large cucumber, sliced 1 teaspoon salt

1 onion, thinly sliced

1/2 teaspoon mustard seeds

1 cup SPLENDA® No Calorie Sweetener, Granulated

1/2 cup distilled white vinegar

1/4 teaspoon celery seed

1/4 teaspoon ground turmeric

Directions

In a medium microwave safe bowl, mix cucumber, salt, onion, mustard seeds, SPLENDA® Granulated Sweetener, distilled white vinegar, celery seed and turmeric.

Microwave on high 7 to 8 minutes, stirring twice, until cucumbers are tender and onion is translucent.

Transfer to sterile containers. Seal and chill in the refrigerator until serving.

Honey Granola Bread

Ingredients

3 1/2 cups all-purpose flour

2 (.25 ounce) packages active dry yeast

1 teaspoon salt

1 3/4 cups fat-free milk

2 10 tablespoons honey

1/3 cup butter or stick margarine

2 eggs

3 cups whole wheat flour

1 cup reduced-fat granola cereal without raisins

1 cup rye flour 1/2 cup cornmeal

1/2 cup quick-cooking oats

1/4 cup slivered almonds, toasted and chopped

Directions

In a large mixing bowl, combine 2 cups all-purpose flour, yeast and salt. In a saucepan, heat the milk, honey and butter to 120 degrees F-130 degrees F. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in whole wheat flour and enough remaining all-purpose flour to form a soft dough (dough will be sticky). Stir in the granola, rye flour, cornmeal, oats and almonds.

Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a floured surface. Divide in half; cover and let rest for 10 minutes.

Shape each portion into a ball. Place on a greased baking sheet; flatten into 5-in. circles

Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375 degrees F for 20 minutes; cover with oil. Bake 10 minutes longer or until bread sounds hollow when tapped. Remove to a wire racks.

Persimmon Bread I

Ingredients

2 eggs

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

1/2 cup vegetable oil

1 teaspoon ground cinnamon

1 cup persimmon pulp

1/2 cup chopped walnuts

1 teaspoon baking soda

1/2 cup raisins

Directions

Preheat oven to 325 degrees F (165 degrees C). Oil a 9 x 4 inch pan.

In a small bowl, combine flour, cinnamon, salt, nuts, and raisins.

In a large bowl, blend eggs, sugar, and oil. Mix baking soda into pulp, and add to sugar mixture. Fold in flour mixture. Pour batter into prepared pan.

Bake for 75 minutes, or until tester inserted in the center comes out clean.

Orange Monkey Bread

Ingredients

1 1/4 cups sugar

1 tablespoon finely grated fresh orange zest

1/3 cup orange juice

1/4 cup melted butter

2 (10 ounce) cans refrigerated biscuit dough, separated

and halved

Directions

Preheat an oven to 375 degrees F (190 degrees C).

Grease a 10- inch Bundt pan.

Toss the sugar and orange zest together in a small bowl.

Whisk the orange juice and melted butter together in a

separate small bowl.

Roll the biscuit dough pieces into balls. Dip each ball into the orange juice mixture and then roll in the sugar mixture. Arrange the coated balls evenly in the prepared pan. Pour the remaining orange juice mixture over the biscuits.

Bake in the preheated oven until golden brown, about 30

minutes. Allow to cool in the pan for a few minutes before

turning out onto a serving platter. Serve warm.

Banana Nut Bread I

Ingredients

2 1/2 cups white sugar

1 cup shortening

3 eggs

1 1/2 cups mashed bananas

3 cups all-purpose flour

1 1/4 cups buttermilk

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1 teaspoon vanilla extract

1/2 cup chopped walnuts

Directions

Preheat oven to 350 degrees F (175 degrees C).

Cream together shortening and sugar. Add eggs one at a time, beating well after each addition. Mix in bananas, buttermilk, and vanilla. Mix in flour, baking powder, and soda. Stir in nuts if desired. Pour batter into two greased 9x5 inch pans.

Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean.

Poppy Seed Bread

Ingredients

3 cups all-purpose flour

2 1/4 cups sugar

1 tablespoon poppy seeds

1 1/2 teaspoons baking powder

1 1/2 teaspoons salt

3 eggs

1 1/2 cups milk

1 cup vegetable oil

1 1/2 teaspoons almond extract

1 1/2 teaspoons butter flavor or vanilla extract

Directions

In a bowl, combine the first five ingredients. In another bowl, beat eggs, milk, oil and extracts. Stir into dry ingredients just until moistened. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans.

Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to a wire rack.

Whole Wheat Pita Bread

Ingredients

2 (.25 ounce) packages active dry yeast

2 cups warm water (110 degrees to 115 degrees), divided

1/2 teaspoon honey

1/4 cup olive or vegetable oil

1 tablespoon salt

5 cups whole wheat flour all-purpose flour Cornmeal

Directions

In a mixing bowl, dissolve yeast in 1/2 cup warm water. Add honey; let stand for 5 minutes. Add the oil, salt and remaining water; mix well. Stir in enough whole wheat flour to form a soft dough. Turn onto a surface dusted with all-purpose flour; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 475 degrees F for 8-10 minutes or until browned. Remove from pans to wire racks to cool. To serve, cut in half an split open. Stuff with fillings of your choice.

Whole Wheat Bread II

Ingredients

1/3 cup shortening

1 cup hot water

1 cup packed brown sugar

3 (.25 ounce) packages active dry yeast

4 cups warm water (110 degrees F/45 degrees C)

4 tablespoons white sugar

4 teaspoons salt

6 cups bread flour

6 cups whole wheat flour

Directions

Dissolve brown sugar in 1 cup hot water. Add shortening, and stir to melt. Let cool.

In a large bowl, dissolve yeast in 4 cups warm water. Add white sugar, salt, and bread flour. Beat well. Stir in shortening mixture. Stir in enough whole wheat flour to make a stiff but not dry dough.

Turn out onto a lightly floured surface. Knead until smooth and elastic. Place in a large, well oiled bowl.

Cover, and allow to rise until dough doubles in bulk.

Divide dough into four equal parts. Shape into loaves. Place in greased, 9 x 5 inch pans, turning each loaf over in pan to grease top. Allow to rise until dough doubles in bulk.

Bake at 350 degrees F (175 degrees C) for 35 minutes. Let cool before slicing.

Yellow Fever Bread

Ingredients

1 (.25 ounce) package active dry yeast

1 teaspoon white sugar

3 cups warm water (110 degrees F/45 degrees C)

8 1/2 cups all-purpose flour, divided

1 teaspoon salt

2 teaspoons curry powder

2 teaspoons ground turmeric

3/4 cup clarified butter, divided

Directions

In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.

In a separate bowl, sift together 4 1/2 cups flour, salt, curry powder and turmeric. Make a well in the center of flour mixture. Pour in yeast mixture and 1/2 cup clarified butter. Stir in the remaining 4 cups flour, 1/2 cup at a time, until a stiff dough is formed. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Grease a bowl with remaining clarified butter, place the dough in the bowl and turn to coat with butter. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 4 hours.

After 4 hours punch dough down, flip over and let rise for 2 more hours.

Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Preheat oven to 400 degrees F (200 degrees C).

Bake dough in preheated oven for 45 to 60 minutes, until loaves are golden brown and sound hollow when tapped.

Milk N Honey Bread

Ingredients

1 cup milk

2/3 cup honey

1/4 cup butter or margarine

1 1/2 cups all-purpose flour

1 cup whole wheat flour

1/2 cup wheat germ

1/2 cup chopped walnuts, toasted

1 tablespoon baking powder

1/2 teaspoon salt

Directions

In a saucepan or microwave-safe bowl, combine milk, honey and butter. Heat just until the butter is melted. Cool for 10 minutes. In a bowl, combine the remaining ingredients; stir in milk mixture just until combined. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan.

Bake at 325 degrees F for 1 hour or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm.

Almond Raisin Bread

Ingredients

1 cup raisins

1 1/2 cups water

4 teaspoons butter

1 egg

1 cup white sugar

2 3/4 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

1 cup almond paste, grated

1 cup walnuts

Directions

Preheat an oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.

Combine the raisins and water in a small saucepan over medium heat; bring to a simmer and cook until the raisins plump, about 4 minutes. Add the butter and cook until the butter melts into the liquid. Remove from heat and set aside to cool.

Beat the egg and sugar together in a large bowl until the sugar dissolves into the mixture. Sift the flour, baking soda, and salt together in a separate bowl; stir in batches into the egg mixture along with the cooled raisin mixture, alternating small amounts of each as you stir.

Mix the almond paste and walnuts into the mixture. Pour about half of the resulting batter into each loaf pan.

Bake in the preheated oven until the top springs back when pressed, about 1 hour.

Blueberry Quick Bread

Ingredients

5 cups all-purpose flour

1 1/2 cups sugar

2 tablespoons baking powder

1 teaspoon salt

3/4 cup cold butter or margarine

1 1/2 cups chopped walnuts

4 eggs

2 cups cold milk

2 teaspoons vanilla extract

3 cups fresh or frozen blueberries

Directions

In a large bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in walnuts. In a small bowl, beat eggs, milk and anilla; stir into dry ingredients just until moistened. Gently fold in blueberries. Pour into two 9-in. x 5-in. x 3-in. loaf pans.

Bake at 350 degrees F for 65-75 minutes or until bread tests done. Cool in pan 10 minutes before removing to a wire rack.

Hobo Bread

Ingredients

1 cup raisins

1 cup golden raisins

4 teaspoons baking soda

2 cups boiling water

4 cups all-purpose flour

2 cups sugar

1/2 teaspoon salt

1/4 cup vegetable oil

Directions

Place the dark and golden raisins in a medium bowl. Dissolve baking soda in boiling water, and pour over raisins. Let stand overnight without stirring.

Preheat the oven to 350 degrees F (175 degrees C). Grease three 1 pound sized coffee cans.

In a large bowl, stir together the flour, sugar and salt. Stir in the raisins with their water, and the oil until well blended. Batter will be thick. Divide the batter evenly between the 3 cans.

Bake for 1 hour in the preheated oven, or until a toothpick inserted into the crown comes out clean. Lay cans on their side to loosen the bread as it cools.

Carrot Raisin Bread or Rolls

Ingredients

2 cups milk

2 tablespoons sugar

1 tablespoon salt

1      1/2 tablespoons shortening

2      (.25 ounce) packages active dry yeast

1 teaspoon sugar

1/2 cup warm water (110 degrees F/45 degrees C)

1      egg

2      cups shredded carrots

1 cup raisins

7 1/2 cups bread flour, divided

1 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

      Directions

Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, salt and shortening; stir until melted. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water.

Let stand until creamy, about 10 minutes.

In a large bowl, combine the yeast mixture with the ooled milk mixture and egg; stir well to combine. In a separate bowl, combine carrots, raisins, 2 cups flour, cinnamon, allspice and cloves. Mix together with your fingers until carrots and raisins are coated and separated.

Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 1/2 hour.

Deflate dough and allow to rise again until nearly doubled, about 30 minutes.

Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. (At this point, you may divide the dough into 12 pieces and form into rolls if you wish.) Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake in preheated oven until crust is golden and loaf sounds hollow when tapped.

Sweet Potato, Pear and Pineapple Bread Pudding

Ingredients

1 cup sour cream

3/4 cup whole milk

2/3 cup superfine sugar

3 eggs, beaten

1 tablespoon baking powder

1 teaspoon vanilla extract

1 teaspoon ground ginger

1 cup chopped canned pears

1 cup canned crushed pineapple, drained

1 (16 ounce) can sweet potatoes, drained and cut into chunks

4 cups French bread cubes

1/3 cup packed light brown sugar

1/4 cup all-purpose flour

1 teaspoon freshly grated orange zest

1/4 cup unsalted butter, melted

1 cup chopped pecans

Directions

Preheat the oven to 375 degrees F (190 degrees C). Butter a

1 quart casserole dish.

In a large bowl, whisk together the sour cream, milk, sugar, eggs, baking powder, ginger and vanilla. Stir in the pears, pineapple and sweet potatoes just to coat, then add the bread cubes and mix until evenly distributed. Pour into the prepared baking dish. Set aside.

In a separate bowl, stir together the brown sugar, flour and orange zest. Briefly stir in the butter and pecans. Sprinkle over the top of the bread pudding.

Bake for 30 minutes in the preheated oven, until evenly puffed up and browned.

Cinnamon Bread I

Ingredients

2 cups all-purpose flour

1 cup white sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1 teaspoon salt

1 cup buttermilk

1/4 cup vegetable oil

2 eggs

2 teaspoons vanilla extract

2 tablespoons white sugar

1 teaspoon ground cinnamon

2 teaspoons margarine

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.

Measure flour, 1 cup sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt, buttermilk, oil, eggs and vanilla into large mixing bowl. Beat 3 minutes. Pour into prepared loaf pan. Smooth top.

Combine 2 tablespoons white sugar, 1 teaspoon cinnamon and butter, mixing until crumbly. Sprinkle topping over smoothed batter. Using knife, cut in a light swirling motion to give a marbled effect.

Bake for about 50 minutes. Test with toothpick. When inserted it should come out clean. Remove bread from pan to rack to cool.

Janet's Rich Banana Bread

Ingredients

1/2 cup butter, melted

1 cup white sugar

2 eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup sour cream

1/2 cup chopped walnuts

2 medium bananas, sliced

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.

In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

Crunchy Honey Wheat Bread

Ingredients

1 1/4 cups warm water (110 degrees F/45 degrees C)

2 tablespoons vegetable oil

3 tablespoons honey

1 1/2 teaspoons salt

2 cups bread flour

1 1/2 cups whole wheat flour

1 tablespoon vital wheat gluten

1/2 cup granola

1 (.25 ounce) package active dry yeast

Directions

Place ingredients in bread machine pan in the order suggested by the manufacturer.

Select whole wheat or dough cycle on bread machine. Start.

To bake bread in oven: select dough or manual cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes or until a thermometer inserted in the center of the loaf reads 200 degrees F (95 degrees C).

Poppy Seed Bread with Glaze

Ingredients

3 cups all-purpose flour

1 1/2 teaspoons salt

1 1/2 teaspoons baking powder

3 tablespoons poppy seeds

1 1/2 teaspoons butter flavored extract

1 1/3 cups vegetable oil

3 eggs

1 1/2 cups milk

2 1/4 cups white sugar

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons almond extract

1/4 cup orange juice

1/2 teaspoon butter flavored extract

1/2 teaspoon almond extract

1 teaspoon vanilla extract

2 cups confectioners' sugar

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease

bottoms of two 9-inch loaf pans.

Mix together flour, salt, baking powder, poppy seeds,

butter flavoring, oil, eggs, milk, sugar, vanilla, and

almond flavoring. Pour into prepared pans.

Bake at 350 degrees F (175 degrees C) for one hour.

Cool 5 minutes. Poke holes in top of loaves and pour

glaze over.

To make glaze: Mix orange juice, 1/2 teaspoon butter flavoring, 1/2 teaspoon almond flavoring, and 1 teaspoon vanilla. Add enough confectioners' sugar to make glaze.

Chocolate Chip Banana Bread I

Ingredients

1/2 cup butter, softened

1 1/2 cups white sugar

2 eggs

1 tablespoon vanilla extract

3 large very ripe bananas, mashed

1/3 cup sour cream

1/3 cup buttermilk

2 1/2 cups unsifted cake flour

1 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1 1/2 cups semi-sweet chocolate chips

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10 inch tube cake pan.

In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. Mix in mashed bananas, sour cream and buttermilk. Combine the cake flour, salt, baking soda and baking powder. Stir flour mixture into sugar/banana mixture. Fold in the chocolate chips. Pour batter into prepared pan.

Bake in preheated oven for 35 to 45 minutes, or until golden brown and top springs back when touched. Remove from oven and let cool for 15 minutes before removing from pan. Cool completely before slicing.

Buttery Bubble Bread

Ingredients

1 (.25 ounce) package active dry yeast

1 cup warm water (110 degrees to 115 degrees)

1/2 cup sugar

1/2 cup shortening

1 egg

1/2 teaspoon salt

4 cups all-purpose flour, divided

6 tablespoons butter or margarine, melted

Directions

In a large mixing bowl, dissolve yeast in warm water. Add the sugar, shortening, egg, salt and 1 cup of flour. beat until smooth. stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. turn onto a lightly floured surface; shape into 1

-1/2-in. balls. Dip the balls in butter and arrange evenly in a greased 9-in. fluted tube pan. Drizzle with remaining butter. Cover and let rise in a warm place until doubled, about 45 minutes.

Bake at 350 degrees F for 30-35 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving platter. Serve warm.

Zucchini Bread III

Ingredients

3 eggs

1 cup vegetable oil

1 1/2 cups packed brown sugar

2 cups grated zucchini

2 teaspoons vanilla extract

1 cup all-purpose flour

1 cup whole wheat flour

1/4 teaspoon baking powder

2 teaspoons baking soda

1 teaspoon salt

3 teaspoons ground cinnamon

1 cup raisins (optional)

1 cup chopped walnuts (optional)

1/4 cup wheat germ

Directions

In a large bowl, combine eggs, oil, sugar, zucchini, and

vanilla. Mix well. Add flours, baking powder, soda, salt,

wheat germ, and cinnamon; stir to combine. Stir in raisins and nuts, if desired.

Bake at 350 degrees F (175 degrees C) for 1 hour, or until a tester inserted in the center comes out clean.

Glazed Lemon Bread

Ingredients

1/4 cup butter, softened

3/4 cup white sugar

2 eggs

2 teaspoons grated lemon peel

2 cups all-purpose flour

1 teaspoon salt

2 1/2 teaspoons baking powder

3/4 cup milk

1/2 cup chopped walnuts

2 tablespoons white sugar

2 teaspoons lemon juice

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 1 9x5 inch loaf pan.

In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the lemon peel. In a separate bowl, sift together the flour, salt and baking powder.

Blend the flour mixture into the egg mixture, alternately with the milk; stir just to combine. Fold in the nuts; mixing just enough to evenly combine. Pour batter into prepared loaf pan.

Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean.

In a small bowl, dissolve 2 tablespoons sugar in the lemon juice. After loaf has cooled for 10 minutes, spoon glaze over loaf.

Blueberry Monkey Bread

Ingredients

2/3 cup white sugar

1 tablespoon ground cinnamon

4 (10 ounce) cans refrigerated buttermilk biscuit dough

1 1/4 cups frozen blueberries, dry pack

2/3 cup white sugar

10 tablespoons margarine

1 teaspoon vanilla extract

1 tablespoon ground cinnamon

1 cup frozen blueberries, dry pack

Directions

Preheat oven to 350 degrees F (175 degrees C). Thoroughly grease a 10 x 4 inch tube pan.

Mix sugar and cinnamon. Cut biscuits in quarters, then roll each piece in sugar-cinnamon mixture. Arrange about 1/4 of the biscuit pieces and blueberries in an even layer in pan.

Place blueberries between biscuit pieces, creating a mosaic effect. Repeat three times with remaining biscuits and blueberries, covering blueberries of one layer with biscuits in next layer to avoid a column of blueberries.In saucepan combine sugar, margarine, vanilla, cinnamon, and the additional cup of blueberries. Bring to a boil, then reduce heat.

Cook, stirring frequently until sugar is dissolved and margarine is melted. Pour over biscuits in pan.

Bake for 65 minutes or until done. Lift or turn out onto a

cake plate.

Pineapple Carrot Quick Bread

Ingredients

1 (8 ounce) can crushed pineapple, drained

1 cup sliced carrots

3/4 cup packed brown sugar

3 eggs

1/3 cup orange juice

1/4 cup vegetable oil

3 1/3 cups all-purpose flour

1 1/2 cups rolled oats

1/2 cup chopped walnuts

5 teaspoons baking powder

1 teaspoon salt

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease the bottom only of a 9x5 inch loaf pan.

In a medium bowl, stir together the flour, rolled oats, nuts, baking powder and salt. Combine the pineapple, carrots, brown sugar, eggs, orange juice and oil in the blender.

Blend at medium speed for about 30 seconds. Pour blended ingredients into the bowl with the dry ingredients, and mix until all of the dry ingredients are absorbed. Pour the mixture into the prepared pan.

Bake for 75 to 80 minutes in the preheated oven. Cool for 10 minutes before removing from the pan to cool completely on a wire rack. Cool completely before slicing and serving.

Chocolate Zucchini Bread

Ingredients

3 cups all-purpose flour

3 cups sugar

1/2 cup baking cocoa

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1/4 teaspoon ground cinnamon

4 eggs

1      1/2 cups vegetable oil

2      tablespoons butter or margarine, melted

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons almond extract

3 cups grated zucchini

1 cup chopped pecans

1/2 cup raisins

Directions

In a large bowl, combine the first seven ingredients. Combine the eggs, oil, butter and extracts; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, pecans and raisins. Pour into three greased and floured 8-in. x 4-in. x 2-in. loaf pans. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from the pans to wire racks.

Poppy Seed Onion Bread

Ingredients

1      1/4 cups water (70 to 80 degrees F)

2      tablespoons butter, softened

2       tablespoons brown sugar

1/4       cup dried minced onion

1 1/2 teaspoons salt

1       teaspoon poppy seeds

1/2       teaspoon onion powder

½       teaspoon pepper

3       cups bread flour

2      tablespoons nonfat dry milk powder

3      teaspoons active dry yeast

Directions

In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

Cheese-Filled Ginger Bread

Ingredients

1 (8 ounce) package cream cheese, softened

1 cup sugar

1/3 cup all-purpose flour

1 egg

BATTER:

3 cups all-purpose flour

1/2 cup sugar

1 1/2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon ground ginger

2 eggs

3/4 cup milk

3/4 cup vegetable oil

1/4 cup molasses

Directions

In a mixing bowl, beat the first four ingredients until smooth; set aside. In a large bowl, combine the flour, sugar, baking soda, salt and ginger. In another bowl, beat the eggs, milk, oil and molasses until smooth. Stir into dry ingredients just until moistened. Fold in walnuts. Spoon a third of the batter into a greased and floured 10- in. fluted tube pan.

Top with the reserved cream cheese mixture. Carefully spoon remaining batter over filling. Bake at 350 degrees F for 40-50 minutes or until a toothpick comes out clean.

Cool for 10 minutes before removing from pan to a wire rack.

For glaze, combine confectioners; sugar and enough milk to achieve desired consistency. Drizzle over bread. Store in the refrigerator.

Breaded Flounder Fillets

Ingredients

1/4 cup all-purpose flour

1/4 cup cornmeal

1 teaspoon salt

1/2 teaspoon paprika

1/2 teaspoon pepper

2 egg whites

1/4 cup fat-free milk

4 (6 ounce) fillets flounder

1 tablespoon grated Parmesan cheese

Directions

In a shallow bowl, combine the flour, cornmeal, salt, paprika and pepper. In another shallow bowl, beat egg whites and milk. Coat fish with cornmeal mixture, then dip into egg white mixture. Coat fish again in cornmeal mixture. In a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray, arrange fish in a single layer.

Sprinkle with Parmesan cheese. Bake, uncovered, at 425 degrees F for 8-10 minutes or until fish flakes easily with a fork.

Cheddar Herb Bread

Ingredients

1 cup finely shredded Cheddar cheese

1/2 cup butter or margarine, softened

1/4 cup minced fresh parsley

1 garlic clove, minced

1/2 teaspoon garlic powder

1/2 teaspoon paprika

1 (1 pound) loaf French bread, sliced

Directions

In a mixing bowl, combine the first six ingredients; beat until smooth. Spread on both sides of each slice of bread; reassemble the loaf. Wrap in a large piece of heavy-duty foil (about 28 in. x 18 in.); seal tightly. Grill, covered, over medium heat for 15-20 minutes or until heated through, turning once.

Corn Bread Sloppy Joes

Ingredients

1 (8.5 ounce) package corn bread/muffin mix

1      egg

1/3       cup milk

2      pounds ground beef

1/2       cup chopped onion

1 (26 ounce) jar meatless spaghetti sauce

1       cup frozen corn

1 (4 ounce) can chopped green chilies, drained

2 (1.3 ounce) envelopes sloppy joe mix

1       cup shredded Cheddar cheese

Directions

Prepare and bake corn bread according to package directions, using the egg and milk. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, corn, chilies and sloppy joe mix. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

Sprinkle with cheese; cover and cook for 1 minute or until cheese is melted. Cut corn bread into six pieces; cut each piece in half. Top with sloppy joe mixture.

Blueberry Anadama Bread

Ingredients

1/4 cup cornmeal

1 cup boiling water

1 tablespoon margarine

1/4 cup molasses

1 egg, beaten

1 (.25 ounce) package active dry yeast

1/4 cup warm water (110 degrees F/45 degrees C)

3 cups all-purpose flour

2 cups frozen blueberries, dry pack

Directions

Stir cornmeal into boiling water. Stir in butter, molasses, and egg. Dissolve yeast in warm water (110 degrees F).

When cornmeal mixture is lukewarm, stir in dissolved yeast. Beat in flour until a stiff dough is formed. Knead dough on a heavily floured board until smooth and elastic. Let rise in a warm place until doubled in bulk.

Punch down and roll dough into a 10" square. Sprinkle blueberries over dough, pressing them into the dough. Roll up like a jelly roll. Tuck ends of roll under to seal ends and place seam-side down into a well-greased 9x5x3 inch loaf pan. Let rise in a warm place until double in bulk.

Bake in a preheated oven at 375 degrees F (190 degrees C) for 45-50 minutes. Turn out and cool on a rack. Cool thoroughly before cutting.

Yuletide Banana Bread

Ingredients

1      cup whole macadamia nuts, divided

1/2 cup butter, softened

1       cup sugar

2      eggs

1 1/2 cups all-purpose flour

1       teaspoon baking soda

1/4 teaspoon salt

1       cup mashed ripe bananas

1/2 cup raisins

1/2 cup flaked coconut

Directions

In a food processor or blender, process 1/2 cup macadamia nuts until ground; set aside. Chop remaining nuts; set aside. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, salt and ground nuts; stir into creamed mixture just until moistened. Fold in bananas, raisins, coconut and chopped nuts

Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 65-70 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Banana Macadamia Nut Bread

Ingredients

2/3 cup warm water (110 degrees F/45 degrees C)

3/4 cup mashed bananas

2 tablespoons margarine, softened

1 egg

3 1/4 cups bread flour

3 tablespoons white sugar

1 1/4 teaspoons salt

2 3/4 teaspoons active dry yeast

1/2 cup chopped macadamia nuts

Directions

Place ingredient in bread machine in order suggested by your manufacturer. Select sweet bread setting and light crust. Add macadamia nuts when indicated by your manufacturer.

Fiesta Bread

Ingredients

2 cups biscuit/baking mix

2/3 cup milk

4 1/2 teaspoons chili seasoning mix*

2 tablespoons butter or margarine, melted

Directions

In a bowl, combine the biscuit mix, milk and seasoning mix; mix well. Pat into a greased 8-in. square baking dish; drizzle with butter. bake at 425 degrees F for 15-17 minutes or until a toothpick inserted near the center comes out clean.

Banana Wheat Bread

Ingredients

2 cups whole wheat flour

\1/4 cup wheat germ

1 teaspoon salt

1 teaspoon baking soda

1 1/2 cups mashed bananas

1/4 cup vegetable oil

1/2 cup honey

2 eggs

1 teaspoon vanilla extract

1/2 cup chopped pecans

Directions

Grease a 9 x 5 inch loaf pan. Preheat oven to 350 degrees (175 degrees C).

Combine oil, honey, eggs, vanilla, and mashed bananas in a bowl.

In a large bowl, whisk together flour, wheat germ, salt, and baking soda. Make a well in dry ingredients, and add the banana mixture. Mix together until dry ingredients are moistened. Stir in nuts. Pour batter into prepared pan.

Bake 1 hour in preheated oven. Test for doneness, and cool on wire rack.

Chocolate Wave Zucchini Bread

Ingredients

1/3 cup shortening

1 1/3 cups white sugar

2 eggs

1 1/2 cups grated zucchini

1/3 cup water

1 teaspoon vanilla extract

1 2/3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon baking powder

1 teaspoon pumpkin pie spice

1/3 cup chopped walnuts

3 tablespoons unsweetened cocoa powder

1/3 cup mini semi-sweet chocolate chips

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease one 9 x 5 inch loaf pan.

In a large bowl, cream shortening and sugar together. Mix in eggs. Add zucchini, water, and vanilla; stir. Blend in flour, baking soda, salt , baking powder, and pumpkin pie spice. Stir in nuts.

Divide batter in half, and add cocoa powder and chocolate chips to one of the halves. Pour plain batter into bottom of the loaf pan.

Pour chocolate batter on top of plain batter.

Bake until wooden pick inserted into center comes out clean, about 1 hour. Cool 10 minutes, and remove from pan. Store in refrigerator.

Orange Date Nut Bread

Ingredients

BREAD:

2 eggs

2 tablespoons butter or margarine

3/4 cup sugar

1 small unpeeled orange, cut into pieces and seeded

1 cup chopped pitted dates

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup chopped pecans SAUCE:

1/2 cup orange juice

1/2 cup sugar

Directions

For bread, place eggs, butter, sugar, orange pieces and dates in blender or food processor. Cover and process with on/off motions until finely chopped. Remove to a large mixing bowl. In separate bowl, sift together flour, baking soda and salt; add to orange mixture and mix until well-combined. Stir in pecans. Pour batter into greased 9-in. x 5-in. x 3-in. baking pan. Bake at 325 degrees F for 1 hour or until bread test done. If bread begins to darken, cover with foil during last few minutes of baking. Meanwhile, for sauce, heat orange juice and sugar until sugar melts. When bread comes out of the oven, prick with a wooden pick and pour the sauce over top. Let bread stand 15 minutes before removing from pan. Cool on wire racks.

Onion Rye Breadsticks

Ingredients

1/2 cup butter or margarine, softened

1 envelope onion soup mix

14 slices rye bread

Directions

Combine butter and soup mix; spread over bread. Cut each slice into 3/4-in. strips and place on ungreased baking sheets. Bake at 350 degrees F for 5-6 minutes or until butter is melted and breadsticks are crisp.

Bread Pudding III

Ingredients

2 apples

8 cups bread cubes

3 eggs

1 cup half-and-half cream

1 cup white sugar

1/2 cup milk

2 teaspoons ground cinnamon

Directions

Preheat oven to 350 degrees F (175 degrees C). Peel, core and cube the apples.

Lightly grease a 13x9 inch baking pan. Cover the bottom with half of the bread cubes and then sprinkle on half of the apples. Repeat with the remaining bread and apples.

In a large mixing bowl combine the eggs, cream, sugar, milk and cinnamon; beat well. Pour this mixture evenly over the bread cubes and apples.

Bake at 350 degrees for 35 minutes. Serve hot.

Raisin Banana Bread

Ingredients

3 cups all-purpose flour

2 cups sugar

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon pumpkin pie spice

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

3 eggs

1 cup vegetable oil

2 teaspoons vanilla extract

1 cup grated zucchini

1 cup grated carrot

1/2 cup mashed ripe banana

1/2 cup raisins

1/2 cup chopped walnuts

Directions

In a mixing bowl, combine the first seven ingredients. Add eggs, oil and vanilla; mix well. Stir in zucchini, carrot, banana, raisins and nuts. Pour into four greased and floured 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350 degrees F for 45-48 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks.