• 2 or 3 fresh pears
• 1/2 cup canola oil
• 1 cup sugar
• 2 eggs
• 1/4 cup sour cream
• 1 teaspoon vanilla
• 2 cups flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/4 teaspoon cinnamon
• 1/2 cup walnuts chopped

Peel pears and chop to make 1 cup.  Beat oil, sugar and eggs, add sour cream and vanilla.  Mix the baking soda and the salt, and the cinnamon with the flour.  Add to first mixture until well blended.  Fold in the pears and the walnuts.  Spray a loaf pan with cooking spray (or use a couple of smaller pans).  Have oven preheated to 350 degrees.  Bake for approximately 1 hour, smaller pans less time.  Check for doneness with a toothpick.

• 2 eggs
• 1 cup canola oil
• 1 cup brown sugar and 1 cup of white sugar (may substitute splenda for part of the sugar)
• 2 cups applesauce
• 1/2 cup sour cream
• 1 cup of raisins
• 2 cups of flour
• 1 cup of oatmeal
• 1 teaspoon of baking soda
• 1/4 teaspoon of baking powder
• 1 teaspoon cinnamon

Mix together the flour, oatmeal, baking soda, baking powder and cinnamon and set aside.  Prepare two 9X5 pans by spraying with cooking spray, or you may use several smaller pans.  Have oven preheated to 350 degrees.

Use your mixer to mix together the eggs, the sugar, and the oil.  By hand, fold in the applesauce and sour cream alternately with the flour mixture.  Fold in the raisins.  Divide batter evenly between your pans and bake until top is cracked and brown.  About 50 -60 minutes for the larger pans and 40 - 45 minutes  with the smaller pans.  The tops will brown and be cracked.  Test for doneness with a toothpick.

1/2 cup chopped onion

1 egg beaten

1/2 cup milk

1 & 1/2 cup bisquick

1 cup shredded sharp cheddar cheese

2 Tablespoons melted butter

Cook onion in small amount of oil until tender.  Combine egg, milk, and bisquick.  Stir only until moistened.  Add onion and half the cheese.  Spread in greased  loaf pan.  Sprinkle with remaining cheese and drizzle with melted butter.  Bake in preheated 400 degree oven for 20 minutes or till toothpick comes out clean.

• 2 cups of flour
• 2 and 1/2 teaspoons of baking soda
• 1 teaspoon of salt

Mix together and cut in finely 6 tablespoons of shortening.

Stir in 1 cup of milk.  Drop from spoon onto greased pan or into greased muffin cups.

Have oven preheated to 450 degrees.  Bake about 10 minutes.

• 1 cup margarine
• 1 & 1/2 cups of sugar
• 2 teaspoons vanilla 
• 4 eggs
• 3 cups flour
• 1 teaspoon salt
• 3/4 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1 cup strawberry jam
• 1/2 cup sour cream
• 1/2 cup chopped  pecans (optional)

Cream together the first three ingredients .  Add eggs (1 at a time).  Add the dry ingredients which you have sifted together alternately with the jam, and sour cream.  Fold in the nuts.  Bake in 2 medium size loaf pans sprayed with cooking spray in a preheated 350 degree oven for about 50 - 55 minutes or until a toothpick inserted in center comes out clean. Smaller pans require less time so keep an eye on them if you use the mini pans. 

• 3 cups flour
• 1/2 teaspoon salt
• 1 teaspoon soda
• 1 & 1/2 cups canola oil
• 2 cups sugar
• 3 eggs
• 2 teaspoon vanilla
• 2 cups finely chopped apples
• 1 cup finely chopped nuts

In a large bowl, beat together at medium speed, oil, sugar, eggs and vanilla until well combined.  Sift flour together with salt and soda.  Gradually add to sugar mixture.  Beat until smooth.  Fold in apples and nuts.  Use 2 large loaf pans that have been sprayed with cooking spray (or you may use several smaller pans.)  Bake in a 350 degree preheated oven for about 1 hour (less time for smaller pans) or until toothpick inserted in center comes out clean.  Top will be cracked and golden brown. 

• 1/3 cup butter or margarine
• 1 & 1/4 cups firmly packed brown sugar
• 2 eggs
• 1/4 cup of milk
• 1 teaspoon vanilla extract
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 & 1/2 cups chopped rhubarb
• 1/2 cup chopped pecans

Preheat oven to 325 degrees. 

Grease and flour large loaf pan or 2 smaller ones.  Set aside.

In large mixing bowl cream butter and sugar.  Add eggs, milk and vanilla.  Combine flour, baking powder, baking soda and salt.  Stir into the creamed mixture.  Fold in rhubarb and pecans.

Spoon batter evenly into prepared pans.  Bake 45 - 50 minutes.  Wrap when cool.  Serve the next day for the best flavor.

• 1 cup margarine
• 2 cups sugar
• 4 eggs
• 1/4 teaspoon salt
• 2 teaspoons soda
• 4 cups of flour
• 6 large ripe bananas mashed
• 1 cup chopped pecans (may use walnuts)

Have oven preheated to 350 degrees.  Sift the dry ingredients together and set aside.  Cream the margarine, sugar and eggs together.  Add the flour mixture together alternately with the mashed bananas to the creamed mixture.  Fold in the pecans.  Pour into two loaf pans (or several small loaf pans) that have been sprayed with cooking spray.  Bake for approximately 1 hour for lg loaf pans.  Watch smaller pans.  Bread is done when the top is golden brown and a toohpick inserted in the center comes out clean. 

           BETH'S LEMON BREAD

 

• 1 cup sugar
• 1/2 cup butter or margarine
• 2 eggs
• 1 TBL lemon juice (use the bottled kind; it's easier)
• 1 1/2 cups flour
• 1teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk

Mix all dry ingredients together and set aside.  Cream butter and sugar together; add eggs and beat until light and fluffy.  Add the dry ingredients alternately with the lemon juice and the milk.   Bake in a loaf pan sprayed with pan spray at 350 degrees for 45 - 50 minutes or until a toothpick inserted in the center comes out clean.  It should be pale golden brown and the top should be cracked a bit.

Glaze:

• 1 cup powdered sugar
• Enough lemon juice (about 2 TBL's or so) to make it pourable.

Loosen sides of hot lemon bread.  Poke holes into the bread with a fork and pour on your glaze.

Happy eating.