• 1/2 cup shortening
  
• 1 cup sugar
• 1 3/4 cup flour  
• 1 t. baking powder
• 1/2 t. salt
• 1/2 cup milk
• 1/2 cup finely chopped nuts - I use almonds
• Grated Peel of 1 lemon - Most of the time I use dried lemon peel
• 1/4 cup of sugar
• Juice of 1 lemon - I usually end up using lemon juice from a bottle.

Cream shortening with sugar: mix in eggs. In another bowl, mix flour, baking powder and salt.  Alternately add the flour mixture and the milk to the shortening mixture, stirring constantly. Mix in the nuts and lemon peel. Bake in a greased 5X 9 loaf pan at 350º for 1 hour. Combine the 1/4 cup of sugar with the lemon juice and pour over the top of the loaf when it comes from the oven. (You can poke a few holes in the top before pouring over the juice, if you wish.)

• 3/4 cup boiling water
• 1/2 pound of pitted dates, finely cut
• 2 T. butter or margarine
• 1 3/4 cup of flour
• 1/4 t. salt 
• 1/2 cup sugar
• 1 egg, beaten well
• 1 cup shredded Cheddar cheese - I like to use sharp cheddar
• 3/4 to 1 cup chopped walnuts
  

Pour boiling water over the dates and the butter; let stand 5 minutes, until all the butter has melted and the mixture cooled. Mix flour with the salt, soda and sugar in a bowl. Stir in the date mixture, beaten egg, cheese and walnuts. Stir only until well blended. Pour into a well buttered loaf pan 5 X 9. Bake at 325º for 50 to 60 minutes.

• 1 cup sugar
• 3 T. butter or margarine
• 1 egg
• Grated Peel of 1 large orange
• 3 cups whole wheat flour
• 2 t. baking powder
• 1 t. baking soda
• 1 can (1 lb.) whole cranberry sauce
• Juice of 1 large orange
• 1 cup walnuts
• 1/2 cup wheat germ

Cream together the sugar and butter. Beat in the egg. Blend in the orange peel. In another bowl, mix the flour with the baking poweder, soda and salt; set aside. Drain cranberries. Reserving cranberries, add the orange juice and cranberry syrup. Add this juice combination alternately with the dry ingredients to the creamed mixture, blending after each addition. Stir in cranberries, walnuts and wheat germ. Por into a grease 5 X 9 pan. Bake at 350º for 60 minutes.

• 1/3 cup soft butter or margarine
• 2/3 cup sugar
• 2 eggs
• 3 T. milk
• 1 t. lemon juice
• 1/2 t. almond extract
• 2 cups flour
• 1 t. baking powder
• 1/2 t. baking soda
• 1/2 t. salt
• 1 cup mashed ripe bananas
• 1 cup toasted flaked coconut
• 1 cup sliced almonds
  

In a large mixing bowl, cream together butter and sugar. Beat in eggs, one at a time. Stir in milk, lemon juice, and almond extract. In another bowl, mix flour with baking powder, baking soda and salt. Mix the dry ingredients with the creamed mixture. Stir in bananas. Fold in coconut. Stir in almonds. Pour into a greased 5X9 pan. Bake at 350º for 55 minutes.

Note: To toast coconut, sprinkle it on a baking sheet and place in 350 º oven or under the broiler until lightly browned., stirring occasionally.

• 2 T. sesame seeds
• 2 T. sugar
• 1/4 t. cinnamon
• 1/4 t. nutmeg
• 2 cups flour
• 1 t. baking powder
• 1/2 t. baking soda
• 1 t. salt
• 2 eggs
• 1 cup brown sugar, firmly packed
• 3 T. melted butter or margarine
• 1 cup buttermilk
• 2/3 cup chopped filberts or walnuts
  

Combine the sesame seeds with the sugar, cinnamon and nutmeg. Set aside. Sift flour with baking powder, baking soda and salt. In a large bowl, beat eggs; add the brown sugar and melted butter and mix well. Add the flour mixture alternatingly with the buttermilk, stirring just until blended. Stir in the nuts. Pour into a well greased 5 X 9 loaf pan. Sprinkle the top with the sesame seed mixture, Bake at 350º for one hour. for 55 minutes.