BREADS

INDEX

  1. MUFFIN MIX
  2. WHITE BREAD
  3. CRANBERRY BREAD
  4. PUMPKIN BREAD
  5. BUSCUITS
  6. SUNNY PINES IRISH SODA BREAD
  7. CHALLAH
  8. ONE LOAF CHALLAH
  9. NEW ENGLAND RAISIN BREAD
  10. WHOLE WHEAT BREAD
  11. DARK PUMPERNICKEL BREAD
  12. ZUCCHINI RAISIN BREAD
  13. SMALL LOAF PUMPKIN BREAD
  14. EASY FRENCH BREAD
  15. CLASSIC RICH BREAD
  16. HARVEST RAISIN BRAN AND FRUIT BREAD
  17. CREAM SCONES
  18. ZUCCHINI/NUT BREAD
  19. CHERYL BLATNER'S ZUCCHINI BREAD
  20. CHERYL BLATNER'S BANANA NUT BREAD

MUFFIN MIX - ASSORTED MUFFINS

8 CUPS ALL-PURPOSE FLOUR

2/3 CUP SUGAR

1/3 CUP BAKING POWDER

1 TBSP. SALT

1 CUT VEGETABLE SHORTENING

PROCEDURE

IN A LARGE BOWL COMBINE FLOUR, SUGAR, BAKING POWDER AND SALT. MIX WELL

WITH A PASTRY BLENDER, CUT SHORTENING INTO DRY INGREDIENTS UNTIL EVENLY

DISTRIBUTED. PUT IN A LARGE, AIRTIGHT CONTAINER, LABEL, STORE IN A COOL, DRY PLACE.

USE WITHIN 10 TO 12 WEEKS. MAKES ABOUT 10 CUPS OF MUFFIN MIX.

MELT IN YOUR MOUTH MUFFINS

2 1/3 CUPS MUFFIN MIX ( 2 1/2 IS A BIT BOTHERSOME BUT WORTH IT)

1 EGG BEATEN

1 CUP OF MILK

PREHEAT TO 400 DEGREES

BUTTER MUFFIN PANS (CRISCO OK)

COMBINE MILK AND EGG IN SMALL BOWL

ADD ALL AT ONCE TO MUFFIN MIX. STIR UNTIL MIX IS JUST MOISTENED; BATTER SHOULD BE

LUMPY, FILL PREPARED MUFFIN PANS TWO-THIRDS FULL. BAKE 15 TO 20 MINUTES, UNTIL GOLDEN

BROWN. MAKES 12 LARGE MUFFINS.

BLUEBERRY MUFFINS. ADD 1 CUP WELL DRAINED BLUEBERRIES TO LIQUID INGREDIENTS BEFORE

ADDING LIQUID TO MUFFIN MIX. TOSS THEM A LITTLE IN FLOUR OR CORNSTARCH SO THEY WON'T

SINK TO THE BOTTOM.

APPLE MUFFINS. USE ABOVE RECIPE AND ADD THINLY SLICED APPLE WITH CINNAMON, SUGAR AND

POSSIBLY SOME CORN STARCH.

WHITE BREAD

2 PACKAGES ACTIVE DRY YEAST

3/4 CUP WARM WATER ( 105-115)

2 2/3 CUPS WARM WATER

1/4 CUP SUGAR

1 TBSP. SALT

3 TBSP SHORTENING

9-10 CUPS ALL-PURPOSE FLOUR

SOFT BUTTER OR MARGARINE

DISSOLVE YEAST IN 3/4 CUP WARM WATER

STIR IN 2 2/3 CUPS WARM WATER, SUGAR, SALT, SHORTENING AND 5 CUPS FLOUR

BEAT UNTIL SMOOTH

MIX IN ENOUGH REMAINING FLOUR TO MAKE DOUGH EASY TO HANDLE

TURN DOUGH ONTO LIGHTLY FLOURED BOARD; KNEAD UNTIL SMOOTH AND ELASTIC ( C. 10 MIN.)

PLACE IN GREASED BOWL; TURN GREASED SIDE UP, COVER; LET RISE IN WARM PLACE

UNTIL DOUBLE - ABOUT ONE HOUR

DOUGH IS READY IF IMPRESSION REMAINS.

PUNCH DOWN DOUGH; DIVIDE IN HALF. ROLL EACH HALF INTO RECTANGLE 18 X 19 INCHES.

ROLL UP BEGINNING AT SHORT SIDE, WITH SIDE OF HAND, PRESS EACH END TO SEAL,

FOLD ENDS UNDER LOAF

PLACE SEAM SIDE DOWN IN GREASED LOAF PAN, 9X5X3. BRUSH LOAVES LIGHTLY WITH BUTTER.

LET RISE UNTIL

DOUBLE. ABOUT ONE HOUR.

HEAT OVEN TO 425. PLACE LOAVES ON RACK SO TOPS OF PANS IN CENTER OVEN ARE NOT TOUCHING.

BAKE 30-35 MIN. BRUSH WITH SOFT BUTTER.

CRANBERRY BREAD

2 CUPS WHOLE WHEAT FLOUR

2 CUPS WHITE FLOUR

1 TBSP. BAKING POWDER

1 TSP. BAKING SODA

1 TSP. SALT

1/2 TSP CINNAMON

1/4 TSP NUTMEG

1 CUP WHITE SUGAR 1/2 CUP BUTTER

1 TBSP. GRATED ORANGE RIND

1 1/2 CUPS ORANGE JUICE

2 EGGS

2 CUPS FRESH CRANBERRIES COURSLY CHOPPED

1 CUP CHOPPED NUTS

2/3 CUP RAISINS

SIFT DRY INGREDIENTS TOGETHER. CUT IN BUTTER UNTIL MIXTURE RESEMBLES COARSE MEAL.

MIX ORANGE JUICE, RIND, EGGS

COMBINE WET AND DRY INGREDIENTS MIXING JUST ENOUGH TO MOISTEN. DO NOT OVERMIX

FOLD IN BERRIES, NUTS, RAISINS

TURN INTO 2 GREASED AND FLOURED 9X5 LOAF PANS

BAKE IN 350 OVEN FOR 55-60 MIN.

COOL. MAKE TWO LOAVES. SLICES BETTER THE NEXT

BAKE 30-35 MIN. BRUSH WITH SOFT BUTTER.

PUMPKIN BREAD

3 1/3 CUPS SIFTED FLOUR

2 TSP. SODA

2 TSP. POWDER

1 1/2 TSP SALT

1 TSP. CINNAMON

1 TSP. NUTMEG

3 CUPS SUGAR

1 CUP VEGETABLE OIL

4 EGGS

2/3 CUP WATER

2 CUPS PUMPKIN

GREASE AND FLOUR PANS

COMBINE DRY INGREDIENTS

BLEND OIL, EGGS, WATER AND PUMPKIN

SPRINKLE WITH SUGAR AND CINNAMON OR ALL SPICE BEFORE BAKING IF DESIRED

BISCUITS

2 CUPS WHOLE WHEAT OR UNBLEACHED FLOUR

1/2 TSP SALT

4 TSP BAKING POWDER

1/3 CUP SHORTENING

3/4 CUP MILK

SIFT FLOUR WITH SALT AND BAKING POWDER

CUT IN SHORTENING WITH PASTRY BLENDER OR TWO KNIVES UNTIL MIXTURE

RESEMBLES COARSE MEAL.

MAKE A WELL IN CENTER AND ADD MILK

MIX WITH FORK UNTIL DOUGH LEAVES SIDES OF BOWL (DO NOT OVERMIX)

KNEAD LIGHTLY FOR 18 COUNTS AND DON'T WORRY ABOUT LUMPS

PAT OUT ONE TO ONE HALF INCH THICK AND CUT WITH BISCUIT CUTTER.

ALTERNATE RECIPE (MAKES SEVERAL MORE)

SUNNY PINES IRISH SODA BREAD

6 1/2 CUPS ALL PURPOSE FLOUR

1 CUP SUGAR

2 TABLESPOONS BAKING POWDER

2 TSPS. BAKING SODA

2 TSP. SALT

4 EGGS

4 CUPS BUTTERMILK (ONE CARTON AS YOU BUY IT)

4 TABLESPOONS MELTED BUTTER

2 CUPS RAISINS OR 1 CUP RAISINS AND 1 CUP CURRANTS

2 TABLESPOONS CARAWAY SEED

,MIX TOGETHER VERY WELL THE FLOUR, SUGAR, BAKING POWDER, SODA, SALT ,

EGGS, BUTTERMILK, AND BUTTER.

NOTE: MIXING WELL TAKES THE PLACE OF KNEADING.

ADD THE RAISINS AND CURRANTS IF USED, AND CARAWAY SEEDS.

DIVIDE AMONG FOUR LARGE LOAF PANS. (ALUMINUM CHEEPIES DO WELL AND MAY BE REUSED

BAKE IN A 350 OVEN FOR 45 MINUTES OR UNTIL H0LLOW WHEN TAPPED

AND A TESTER COMES OUT CLEAN

MAKES 4 LARGE OR 8 SMALL LOAVES.

CHALLAH (LARGE RECIPE)

( 2 GIANT LOAVES)

4 CUPS WATER

4 OUNCES FRESH YEAST (6 SQUARES OF .06 NT. WT.

14 CUPS UNBLEACHED FLOUR

2/3 CUP SUGAR

1 HEAPING TSP. SALT

4 OUNCES SWEET BUTTER, ROOM TEMP.

6 WHOLE EGGS PLUS 1 EGG FOR GLAZE

4 TBS. POPPY OR SESAME SEEDS

PROCEDURE:

IN LARGE BOWL, PUT THE WARM WATER, YEAST AND 1/3 CUP SUGAR

STIR AND SET ASIDE. IN A MIXER BOWL PLACE THE FLOUR, REMAINING SUGAR AND SALT.

ADD THE BUTTER AND 6 EGGS AND MIX. ADD THE YEAST MIXTURE AND BEAT ON LOW SPEED

UNTIL BLENDED. PLACE THE DOUGH ON A FLOURED BOARD AND START KNEADING.

ADDITIONAL FLOUR WILL BE NEEDED AS YOU KNEAD THE DOUGH. DON'T PUT A LOT OF FLOUR

DOWN AT ONE TIME; JUST PUT A LITTLE AS NEEDED TO KEEP THE DOUGH FROM BEING STICKY.

THE MORE YOU KNEAD, THE FINER THE TEXTURE OF THE FINISHED PRODUCT.

WHEN THE DOUGH NO LONGER STICKS, COVER WITH A TOWEL AND LET RISE AT ROOM TEMPERATURE.

AFTER AN HOUR, PUNCH DOUGH DOWN, KNEAD AGAIN AND THEN LET RISE, COVERED FOR

ANOTHER HOUR.

PREHEAT OVEN TO 4500. ROLL A PIECE ABOUT ONE FOURTH OF YOUR DOUGH INTO LONG

LOG 2 INCHES IN DIAMETER. CUT INTO ONE INCH PIECES. YOU SHOULD GET ABUT 24 ROLLS

. PLACE ROLLS ON A GREASED COOKIE SHEET. BRUSH WITH BEATEN EGG AND LET RISE

FOR ALMOST 30 MIN.

SPRINKLE WITH SESAME SEEDS IF DESIRED

BAKE FOR ABOUT 25 MINUTES.

YOU CAN USE THIS DOUGH TO MAKE THE TRADITIONAL CHALLAH OR A SIMPLE LOAF TOO.

FOR CHALLAH USE STRIPS AND BRAID.

ONE LOAF CHALLAH

1 PKG. DRY YEAST

1 1/4 CUPS WARM WATER

1 TSP. SALT

1/4 CUP EACH SUGAR AND SALAD OIL

2 EGGS, SLIGHTLY BEATEN

2 OR 3 DROPS OF YELLOW FOOD COLORING OR PINCH OF SAFFRON

5 TO 5 1/2 CUPS ALL PURPOSE FLOUR, UNSIFTED

1 EGG YOLK BEATEN WITH 1 TBSP. WATER

1 TBSP. POPPY OR SESAME SEED

IN A LARGE BOWL, DISSOLVE YEAST IN WATER, STIR IN SALT, SUGAR, OIL, EGGS AND

FOOD COLORING. GRADUALLY BEAT IN ABOUT 4 1/2 CUPS FLOUR TO MADE STIFF DOUGH.

TURN DOUGH OUT ONTO FLOURED BOARD AND KNEAD UNTIL SMOOTH AND SATINY ( 5 TO 20 MIN )

ADDING FLOUR AS NEEDED TO PREVENT STICKING.

TURN DOUGH OVER IN GREASED BOWL; COVER AND LET RISE IN A WARM PLACE

UNTIL DOUBLE 1 1/2 HOURS. PUNCH DOUGH DOWN; KNEAD BRIEFLY ON LIGHTLY FLOURED BOARD

TO RELEASE AIR.

DIVIDE DOUGH INTO 3 PORTIONS; ROLL ABOUT 15 TO 20 INCHES.

BRAID LOOSELY AND PINCH ENDS.

PLACE ON GREASED BAKING SHEET.

COVER AND LET RISE ONE HOUR IN WARM PLACE.

USING BRUSH SPREAD EGG YOLK MIXTURE; SPRINKLE WITH POPPY SEED.

BAKE 30 MIN. AT 350

NEW ENGLAND RAISIN BREAD

1/2 TABLESPOON ACTIVE YEAST

2 TBSP. WARM WATER

2-3 CUPS FLOUR

1/2 CUP WARM MILK

2 TBSP. SUGAR

1/2 TSP SALT

1 EGG

3 TABLESPOONS UNSALTED BUTTER, SOFTENED

1/2 CUP DARK RAISINS

1/2 TSP GRATED LEMON PEEL, MELTED BUTTER, SUGAR FOR TOPPING

PROCEDURE

DISSOLVE YEAST IN WARM WATER. SET ASIDE FOR 5 MIN.

COMBINE 1 1/2 CUPS FLOUR, WARM MILK, SUGAR, SALT, EGG, BUTTER, RAISINS,

GRATED LEMON PEEL AND YEAST MIXTURE. MIX THOROUGHLY.

ADD ENOUGH REMAINING FLOUR TO MADE A SOFT DOUGH.

KNEAD ON LIGHTLY FLOURED SURFACE UNTIL SMOOTH (ABOUT 10 MIN.)

PLACE IN GREASED BOWL, TURNING TO COAT TOP

COVER; LET RISE IN WARM PLACE FOR ONE HOUR

PUNCH DOWN DOUGH. SHAPE INTO LOAF; PLACE IN GREASED 9 X 5 BREAD PAN

COVER, PUT IN WARM PLACE AND LET RISE ABOUT 30 MIN.

BRUSH LOAF WITH MELTED BUTTER, THAN SPRINKLE WITH SUGAR

BAKE IN PREHEATED 350 OVEN 30 TO 40 MIN OR UNTIL DONE. COOL ON RACK.

WHOLE WHEAT BREAD

COMBINE IN LARGE BOWL:

3 CUPS WARM WATER

3/4 CUP HONEY

2-3 TBSP. OR PACKAGES OF YEAST

ALLOW YEAST TO SOFTEN 5 MIN. OR LONGER

ADD 1/4 CUP OIL, BUTTER OR MARGARINE (OPTIONAL)

5 CUPS OF UNSIFTED WHOLE WHEAT FLOUR

1 SCANT TBSP. SALT

BEAT BY HAND 100 OR MORE STROKES OR 7 MIN. WITH ELECTRIC MIXER AT LOW SPEED

IF DOUGH NOT BEATEN SUFFICIENTLY, BREAD WILL BE HEAVY.

ADD AND STIR WELL:

2-3 CUPS MORE WHOLE WHEAT FLOUR OR ENOUGH TO MAKE STIFF DOUGH

SPRINKLE APPROX. 1 CUP OF FLOUR ON BREAD BOARD OR PASTRY CLOTH AND TURN DOUGH ONTO IT

KNEAD DOUGH UNTIL SMOOTH AND ELASTIC; USE MORE FLOUR IF STICKY.

PUT INTO OILED BOWL, SMOOTH SIDE DOWN, THEN TURN GREASED SIDE UP; COVER AND

RISE IN WARM PLACE

UNTIL DOUBLE IN BULK, ABOUT 1 HOUR

WHEN DOUBLE, KNEAD OR PUNCH TO ORIGINAL SIZE, COVER AND LET RISE AGAIN UNTIL DOUBLE.

KNEAD TO ORIGINAL

SIZE. IT 1 LB. LOAD PAN IS USED - DIVIDE DOUGH INTO THIRDS.

IF 1 1/2 LB SIZE USED, DIVIDE IN TWO. SHAPE INTO LOAVES. PLACE IN LOAF PANS, GREASED.

LET RISE UNTIL DOUGH REACHES TOP OF PAN. BAKE IN PREHEATED 350 OVEN FOR 50 MIN FOR

1 LB. LOAVES OR 70 MIN FOR 1 1/2 LB LOAVES OR UNTIL WELL-BROWNED. TURN ONTO RACK

TO COOL. IF CRISPNESS DESIRED, BRUSH CRUST WITH CREAM, BUTTER OR MARGARINE

WHILE BREAD IS STILL HOT

WHEAT VARIATIONS:

IF CHEWY BREAD DESIRED, OMIT FAT.

BRUSH LOAVES WITH EGG WHITE AND ROLL IN SESAME OR POPPY SEEDS BEFORE BAKING

3 C. WARM MILK INSTEAD OF WATER

IF CRUNCHY BREAD DESIRED, KNEAD INTO DOUGH 3/4 CUP STEAMED CRACKED WHEAT

BEFORE FORMING INTO LOAVES

DARK PUMPERNICKEL BREAD

3 PACKAGES YEAST

1 1/2 CUPS WARM WATER

1/2 CUP DARK MOLASSES

1 TBSP. PLUS 1 TSP. SALT

2 TBSP. CARAWAY SEED

TBSP. SHORTENING

2 2/3 CUPS RYE FLOUR

CUP COCOA

2 1/2 TO 3 CUPS ALL-PURPOSE FLOUR

FOR LIGHT PUMPERNICKEL SUBSTITUTE LIGHT MOLASSES, OMIT COCOA AND INCREASE

ALL-PURPOSE FLOUR TO 2 22/3 TO 3 1/4 CUPS

DISSOLVE YEAST IN WATER . STIR IN MOLASSES, SALT, CARAWAY SEED, SHORTENING,

RYE FLOUR AND COCOA. BEAT UNTIL SMOOTH. STIR IN ENOUGH ALL PURPOSE FLOUR

TO MAKE DOUGH EASY TO HANDLE

TURN DOUGH INTO FLOURED SURFACE. COVE. LET REST 10 TO 15 MIN. KNEAD UNTIL

SMOOTH 5 TO 10 MIN. PLACE IN GREASED BOWL ETC. ONE HOUR.

PUNCH DOWN. ROUND UP AND LET RISE UNTIL DOUBLE...ABOUT 40 MIN.

GREASE BAKING SHEET. SPRINKLE WITH CORNMEAL. PUNCH DOWN DOUGH. DIVIDE IN HALF.

SHAPE EACH HALF INTO ROUND LIGHTLY FLAT LOAF. PLACE IT OPPOSITE CORNERS

OF BAKING SHEET. LET RISE ONE HOUR.

BAKE 375 FOR 30 TO 35 MIN.

ZUCCHINI RAISIN BREAD

1 3/4 CUPS ALL PURPOSE FLOUR

3/4 CUP SUGAR

1/2 CUP WHEAT GERM

4 TEASPOONS BAKING POWDER

1 TEASPOON CINNAMON

1 CUP SHREDDED ZUCCHINI (1 MEDIUM )

2/3 CUP WATER

1/4 CUP VEGETABLE OIL

2 EGG WHITES SLIGHTLY BEATEN

3/4 CUP RAISINS

HEAT OVEN TO 350. GREASE BOTTOM ONLY OF 8 X 4 LOAF PAN.

COMBINE DRY INGREDIENTS

STIR IN ZUCCHINI. COMBINE WATER, OIL AND EGG WHITES.

ADD TO FLOUR MIXTURE, MIXING JUST UNTIL DRY INGREDIENTS ARE MOISTENED.

STIR IN REMAINING INGREDIENTS. SPOOR INTO PREPARED PAN. BAKE 50 TO 55 MIN.

OR UNTIL GOLDEN BROWN. COOL 10 MINUTES AND REMOVE FROM PAN.

COOL COMPLETELY ON WIRE RACK.

SMALL LOAF PUMPKIN BREAD

3 CUPS ALL PURPOSE FLOUR

1 3/4 CUPS SUGAR

1 1/2 TSPS. BAKING SODA

1 1/2 TEASPOONS SALT

1 TSP. GROUND CINNAMON

1 TSP. GROUND CLOVES

1/4 TEASPOON BAKING POWDER

1 16-OZ. CAN PUMPKIN

1 CUP VEGETABLE OIL

4 LARGE EGGS, LIGHTLY BEATEN

2/3 CUP CHOPPED NUTS

2/3 CUP RAISINS

HEAT OVEN TO 35O. GREASE AND FLOUR FOUR 6 X 3 X 2 INCH BAKING PANS

MIX FLOUR, SUGAR, BAKING SODA, SALT, CINNAMON, NUTMEG, CLOVES AND BAKING POWDER.

ADD PUMPKIN, OIL,

EGGS, NUTS, AND RAISINS. STIR UNTIL DRY INGREDIENTS

ARE MOISTENED AND MIXTURE IS SMOOTH. POUR INTO PREPARED PANS

BAKE 60 MINUTES OR UNTIL A WOODEN PICK INSERTED IN CENTER COMES OUT CLEAN.

REMOVE FROM PANS AND COOL ON WIRE RACKS.

WRAP IN PLASTIC WRAP, THEN ALUMINUM FOIL, AND STORE OVERNIGHT FOR BETTER SLICING IF DESIRED.

TO MAKE LARGER LOAVES, INCREASE FLOUR TO 3 1/3 CUPS AND SUGAR TO 2 CUPS

BAKE IN TO 9X5X3 INCH PANS 60 TO 70 MINUTES.

EASY FRENCH BREAD

1 PKGS. YEAST

2 CUPS WATER

4 1/2 CUPS WHITE FLOUR

1 TABLESPOON SUGAR

2 TEASPOONS SALT

DISSOLVE YEAST IN 1 CUP LUDOUGH KEWARM WATER. SIFT FLOUR WITH SUGAR AND SALT

INTO LARGE BOWL. STIR IN DISSOLVED YEAST. ADD JUST ENOUGH OF SECOND

CUP OF WATER TO HOLD TOGETHER. MIX UNTIL YOU HAVE A STICK DOUGH.

COVER WITH A CLOTH. SET IN WARM SPOT TO RISE UNTIL DOUBLE IN BULK (ABOUT 45 MIN.

DIVIDE DOUGH INTO TWO PARTS, PLACE EACH HALF IN A WELL-GREASED, SIX INCH,

ROUND BAKING DISH (GLASS CASSEROLES ARE PERFECT, BUT YOU CAN JUST PLOP

THIS DOUGH DOWN ON A COOKIE SHEET OR PIZZA PAN. COVER AND LET RISE ANOTHER

HALF HOUR. BAKE IN PREHEATED 400 DEGREE OVEN FOR ONE HOUR.

BANANA DATE BREAD

3/4 CUP SHORTENING (MARGARINE

1 1/2 CUPS BROWN SUGAR

4 EGGS ( ONE AT A TIME

1 1/4 CUP MASHED BANANAS

VANILLA

2 CUPS FLOUR

1 1/2 TSP. BAKING SODA

1 CUP CHOPPED DATES

1 CUP CHOPPED PECANS

CUP QUICK OATS

350 FOR ONE HOUR?

MAKES TWO LOAVES

CLASSIC RICH BREAD

8-8 1/2 CUPS FLOUR

2 PGS. RAPID RISE DRY YEAST

3/4 CUP SUGAR

1 TBSP SALT

1 1/2 CUP MILK

1/2 CUP WATER

3/4 CUP MARGARINE OR BUTTER

4 EGGS

PROCEDURE

In a large bowl, combine 3 cups flour, yeast, sugar and salt. Mix well.

In saucepan heat milk, water and margarine until warm (120-130 degrees) (Margarine does not have to melt.)

to flour mixture.

Add eggs and blend at low speed until moistened (Beat 3 minutes at medium speed.

By hand gradually stir in enough remaining flour to make a firm dough. Knead on floured surface

until smooth and elastic. (about 5 minutes)

Place in greased bowl, turning to grease top. Cover. Let rise in warm place until doubled. (about

1 1/2 hrs.)

Punch down dough. Divide into 3 parts. On lightly floured surface, roll or pat each third into a 14 x 7"

rectangle.

Starting with the shorter side, roll up tightly, pressing dough into a roll with each turn. Pinch edges

at ends to seal.

in greased 8X4" loaf pans. Cover. Let rise in warm place about 45 minutes. Bake in

preheated 375 degree oven for 25-30 minutes until golden brown. Remove from pans. Cool.

HARVEST BREAD

1/2 C. (1 STICK) MARGARINE OR BUTTER (MELTED)

1/2 C. FAT FREE MILK (OR NON-FAT FREE MILK)

2 EGGS

FINELY GRATED PEEL OF 1 LEMON

1TBSP. LEMON JUICE

1 C. SUGAR

2 C. FLOUR

1/2 CUPS POST RAISING BRAN CEREAL

1 TSP. BAKING SODA

1/4 TSP. GROUND CINNAMON

1 PKG. (7 OZS.) SUNMAID FRUIT BITS (OR DATE PIECES) (FRUIT BITS GIVE BREAD NICE FLAVOR)

MIX MARGARINE, MILK, EGGS, LEMON PEEL, JUICE AND SUGAR IN LARGE BOWL

STIR IN FLOUR, CEREAL, BAKING SODA, AND CINNAMON UNTIL BLENDED

STIR IN FRUIT BITS

POUR INTO 9x5 INCH LOAF PAN.

SPRAY IWTH NON-STICK COOKING SPRAY OR GREASE PAN WITH CRISCO.

BAKE 350 FOR 1 HOUR OR UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN.

SPRINKE WITH CONFECTIONER'S SUGAR AFTER REMOVING AND STORE IN PLASTIC WRAP.

CREAM SCONES

(MAKES 8)

The easiest and most reliable approach to mixing the butter into the

dry ingredients is to use a food processor fitted with a steel blade.

(You also may use two knives to cut in the butter.)

Resist the urge to eat the scones hot out of the oven.

Letting them cool for a least 10 min. firms them up and improves their texture.

2 CUPS (10 OUNCES) UNBLEACHED ALL-PURPOSE FLOUR, PREFEREABLY

A LOW-PROTEIN BRAND SUCH AS GOLD MEDAL OR PILLSBURY.

1 TABLESPOON BAKING POWER

TABLESPOONS SUGAR

1/2 TEASPOON SALT

5 TABLESPOONS CHILLED UNSALTED BUTTER, CUT INTO 1/4-INCH CUBES

1/2 CUP CURRANTS

1 CUP HEAVY CREAM

1. ADJUST OVEN RACK TO MIDDLE POSITION AND HEAT OVER TO 425 DEGREES.

2. PLACE FLOUR, BAKING POWDER, SUGAR, AND SALT IN LARGE BOWL

OR WORKBOWL OF PROCESSOR FITTED

WITH STELL BALDE. WHISK TOGETHER

OR PULSE SIX TIMES.

3. IF MAKING BY HAND, USE TWO KNIVES, A PASTRY BLENDER, OR YOUR

TO QUICKLY CUT IN BUTTER UNTIL MIXTURE RESEMBLES COURSE

MEAL, WITH A FEW SLIGHTLY LARGER BUTTER LUMPS. STIR IN CURRANTS.

IF USING FOOD PROCESSOR, REMOVE COVER TO DISTRIBUTE BUTTER EVENLY

OVER DRY INGREDIENTS. COVER AND PULSE TWELVE (12) TIMES, EACH PULSE

LASTING 1 SECOND.

ADD CURRENTS AND PULSE ONE MORE TIME. TRANSFER TO LARGE BOWL.

4. STIR IN HEAVY CREAM WITH RUBBER SPATULA AND FORK UNTIL DOUGH BEGINS TO

FORM ABOUT 30 SECONDS.

5. TRANSFER DOUGH AND ALL DRY FLOURY BITS TO COUNTERTOP AND KNEED DOUGH

TO FORM HANDABLE DOUGH. PRESS INTO ROUND CAKE PAN. DUMP OUT ONTO COUNTER

AND CUT INTO 8 UNIFORM PIECES.

6. BAKE UNTIL SCONE TOPS ARE LIGHT BROWN, 12 TO 15 MINUTES.

COOL ON WIRE RACK FOR ABOUT 10 MINUTES. SERVE WARM OR AT ROOM TEMPERTURE.

VARIATION: GLAZED SCONES

a LIGHT CREAM AND SUGAR GLAZE GIVES SCONES AN ATTRACTIVE SHEEN AND SWEETER

FLAVOR. iF BAKING SCONES IMMEDIATELY AFTER MAKING THE DOUGH, BRUSH

THE DOUGH JUST BEFORE CUTTING IT INTO WEDGES.

CREAM SCONES (RECIPE FROM AMERICA'S TEST KITCHEN>

ZUCCHINI/NUT BREAD

INGREDIENTS:

1 1/2 CUPS ALL-PURPOSE FLOUR

1/2 TSP. BAKING POWDER

1/2 TSP. BAKING SODA

1 TSP. CINNAMON

1/2 TSP. NUTMEG

1/2 TSP. SALT

1 CUP SUGAR

1 EGG

1 CUP ZUCCHINI (SHREDDED)

1/4 CUP OIL

1/2 CUP RAISINS

1/2 CUP PECANS

PROCEDURE:

IN A BOWL, BEAT SUGAR, ZUCCHINI, AND EGG.

ADD OIL AND MIX WELL.

POUR THIS OVER OTHER INGREDIENTS AND MIX WELL.

GENTLY FOLD IN THE NUTS AND RAISINS.

TURN INTO GREASED BREAD LOAF PAN.

BAKE AT 325 DEGREES FOR 50-60 MINUTES.


CHERYL BLATNER'S ZUCCHINI BREAD

INGREDIENTS:

1 CUP VEGETABLE OIL

3 EGGS

1 1/2 CUP SUGAR

1/2 CUP SOUR CREAM

1 TSP. VANILLA

3 CUPS FLOUR

1 TSP. SALT

2 TSP. BAKING POWDER

3/4 TSP. BAKING SODA

2 TSP. CINNAMON

2 CUPS GRATED RAW ZUCCHINI

PROCEDURE:

CREAM OIL, EGGS, SUGAR, SOUR CREAM AND VANILLA.

ADD DRY INGREDIENTS; MIX WELL BEFORE ADDING ZUCCHINI.

DIVIDE BATTER BETWEEN TWO OILED LOAF PANS.

NOTE: THE SECRET TO THE MOISTNESS IN THIS BREAD IS THE USE OF SOUR CREAM

CHERYL BLATNER'S BANANA NUT BREAD

INGREDIENTS:

1 CUP SUGAR

1/2 CUP SHORTENING (HALF BUTTER-HALF MARGARINE - SOFTENED

2 EGGS

2 CUPS FLOUR

1 TSP. BAKING SODA

1 TSP. SALT

1 TSP. VANILLA

1/2 CUP CHOPPED NUTS

PROCEDURE:

CREAM SHORTENING, SUGAR AND EGGS TOGETHER

ADD DRY INREDIENTS. ADD MASHED BANANAS AND VANILLA. ADD CHOPPED NUTS

BAKE AT 325 DEGREES FOR 1 HOUR. MAKES TWO LOAVES. IT DEPENDS ON YOUR OVEN;

IT MAY TAKE LESS THAN AN HOUR.

FOR SMALL LOAVES: 40-45 MINUTES