From: Squirly49
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BANANA PINEAPPLE LOAF
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1 cup butter, softened
2 cups sugar
4 eggs
1 cup mashed ripe bananas
4 cups sifted flour
2 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt
1 can (15 1/2 oz.) crushed pineapple, undrained
1 cup coconut (optional)
1 cup chopped pecans
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Cream butter and sugar. Add eggs and mix well. Stir in
bananas. Sift together flour, baking powder, soda and salt
and add to butter mixture. Fold in pineapple, coconut and
pecans. Pour into 2 greased and floured loaf pans. Bake at
350 degrees for 1 hour and 10 minutes. Test with toothpick
for doneness.
This is great sliced, buttered and toasted for breakfast. You
can also spread cream cheese on slices and serve as little
sandwiches.
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From: Kas
Coca-Cola's Fruit and Date Loaf
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This fruity loaf showed up in Coke and Seven-Up cookbooks. Let cool and
slice the day after baking. This recipe has been adapted from "Cooking With
Coke" - a publication of the Coca Cola Company.
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1 8-oz. package of dates
1 1/4 cups Coke or other cola drink
1 cup brown sugar - packed firmly
2 tbsp. oil
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. finely minced lemon rind or zest
1 egg
1 tsp. vanilla or coffee extract
1/2 cup chopped pecans
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Preheat oven to 350 F. Generously grease a 9 by 5 inch loaf pan. Chop
dates. Heat cola to boiling. Remove from heat and stir in dates, mixing
very well. Stir in sugar and oil. Cool while preparing other ingredients.
Stir dry ingredients together and add to cola mixture. Stir in egg, extract
and nuts.
Spoon batter into pan. Bake about 1 hour until cake tests done. Cool on a
rack for 20 minutes then remove from pan and wrap. Store overnight before
slicing.
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From: "chickie"
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RASPBERRY CROISSANT MELTS
by Mr. Food®
Makes 4 servings
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4 croissants
1/4 cup raspberry preserves
4 one-ounce slices Muenster cheese
1 tablespoon butter
.
Slice croissants in half and evenly spread the preserves on the cut sides of
the croissants. Place a slice of cheese over the preserves on the croissant
bottoms and replace the tops. Melt the butter in a large skillet over
medium-low heat and place the croissants upside down in the skillet. Grill
until golden and the cheese has melted, about 3 minutes on each side.
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From: "chickie"
Oatmeal, Maple & Pear Scones
These are good with dried cherries too or a combination of cherries and
pears.
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3/4 cup dried pears
1 egg
3/4 cup fresh buttermilk or Saco blend
3/4 teaspoon pure vanilla
3 cups unbleached all purpose flour
1/2 cup oatmeal
1 tablespoon corn starch
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/8 teaspoon salt
3/4 cup sugar
2 tablespoons maple syrup
1/2 teaspoon pure maple extract (optional - if you like pronounced maple taste)
3/4 cup (6 ounces) unsalted butter - cut into small chunks
1 beaten egg white
coarse or regular sugar
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Preheat oven to 425 F. Line a heavy duty baking sheet with parchment paper.
To prepare fruit, cover with boiling water and let stand 5 minutes. Drain
and dry with paper towelling.
In a two cup measure, stir together the egg, buttermilk and vanilla.
In a food processor bowl, place the flour, oatmeal, corn starch, baking
powder, soda, salt and sugar. Process briefly to blend ingredients. Drop in
chunks of butter and pulse to cut in. Stop when you have a coarse, grainy
mixture - some uneven lumps of fat are fine.
Remove mixture to a large mixing bowl. Make a well in the center. Stir in
buttermilk/egg mixture. Blend in dried pears. Stir with a fork to make a
soft dough. Turn out onto a lightly floured work surface and knead only to
get a slightly cohesive dough. Pat into an 8-10 inch circle, 1/2 to 3/4 inch
thick. Cut into eight wedges. Place on baking sheet. Paint tops with beaten
egg white and garnish with about 1 teaspoon of the sugar.
Bake for 15 to 18 minutes or until golden brown.
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From: monasrecipes
 This is a recipe from a family friend and it is like the old
Foccacia I use to have when I was a little girl.
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Foccacia without bread machine
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5 cups bread flour
1 teaspoon salt
1/2 cup warm water
1 1/2 packages rapid rise dry yeast
1 teaspoon sugar
2 cups warm-hot water
4 tablespoons olive oil
In large bowl sift 5 cups of flour; add 1 teaspoon salt and t tablespoon
olive oil. Mix 1/2 cup warm water and 1 1/2 packages dry yeast and 1
teaspoon sugar; let foam up till cup is full. Mix into flour mixture.
Then add 2 cups warm-hot water and mix. Cover bowl and let rise 1 1/2 to
2 hours in warm place. Let rise until a little more than double. Dough
will be sticky. Grease jelly roll pan and pour batter in and spread out
to sides. Do not cover. Let rise until dough comes up even with sides of
the pan (about 1 to 1 1/2 hurs). When dough is finished rising, make
holes in dough with fingers dipped slightly in water and sprinkle a
little water all over the top. Bake at 450 degrees for 20 minutes.
While hot, spread with 4 tablespoons oil and salt.
----------------------------------
 Foccacia Adapted for Bread Machine
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5 cups bread flour
1 teaspoon salt
2 tablespoons olive oil
2 1/2 cups lukewarm water
1 teaspoon sugar
1 1/2 packages rapid rise dry yeast
4 tablespoons olive oil
 Salt to taste
This recipe is for a large bread machine (2 lb. loaf). Adjust quantities
for smaller machines. Add the 5 cups bread flour, 1 teaspoon salt, 2
tablespoons olive oil, 1 teaspon sugar and 2 1/2 cups lukewarm water to
machine container. Add the 1 1/2 packages dry yeast to yeast dispenser.
Set machine for white bread dough (2 1/2 hours on my machine). When
machine indicates dough is ready, turn out the sticky dough onto a jelly
roll pan lightly covered with olive oil and spread out until pan is
evenly covered with the dough.
Do not cover dough and let it rise until it comes up even with sides of
pan (about 1 to 1 1/2 hours).
When dough is finished rising, make holes all over the dough with your
fingers dipped in water. Spritz water all over dough until moisty
covered throughout.
Bake in a 450 degree oven for 20 minutes. While hot, spread bread with
about 4 tablespoons olive oil using a pastry brush. Liberally sprinkle
top with salt to taste (I use sea salt).
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From: neris
* Exported from MasterCook *
 ABM- Homemade Wonder Bread
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2 1/2 ts active dry yeast
1/4 cup warm water (110 degrees F)
1 TB white sugar
4 cups all-purpose flour
1/4 cup instant potato flakes
1/4 cup powdered milk
2 ts salt
1/4 cup white sugar
2 tb butter or margarine
1 cup warm water
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Whisk together the yeast, 1/4 cup warm water and sugar. Allow to sit for15 minutes.
Add ingredients in the order suggested by your manufacturer,
including the yeast mixture. Select the basic and light crust setting.
A white bread recipe without a strong yeast flavor. Proofing the
yeastfirst eliminates some of the yeast taste from the final product.
Makes 2 lb loaf
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Apple Butter Bread From: The Bread Machine Cookbook
Posted by: Rachael (Luv2Cook67
Set on SWEET or BASIC cycle Small Loaf (1 pound)
3/4 cup water
1-1/2 Tbsp. vegetable oil
1/3 cup apple butter
2/3 cup whole wheat flour
1-1/2 cups bread flour
2 tsp. sugar
3/4 tsp. salt
1 tsp. yeast Medium Loaf (1-1/2 pounds)
1 cup water
2 Tbsp. vegetable oil
1/2 cup apple butter
1 cup whole wheat flour
2 cups bread flour
1 Tbsp. sugar
1 tsp. salt
1-1/2 tsp. yeast
Large Loaf (2 pounds)
1-1/3 cup water
3 Tbsp. vegetable oil
2/3 cup apple butter
1-1/3 cup whole wheat flour
2-3/4 cups bread flour
1-1/2 Tbsp. sugar
1 tsp salt
2 tsp. yeast
NOTE: Bake the apple butter right into the bread; try substituting any favorite jam or jelly for the
apple butter. This is a high-rising bread. If in doubt, make a smaller size.
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Pumpkin Pecan Bread
From: Rachael (Luv2Cook67
(1-1/2 pound loaf)
1 cup warmed milk
3 Tbsp. butter or margarine, melted with the milk
3/4 cup pumpkin puree (use PUMPKIN, not pumpkin pie filling.
The brand I use is Lakeshore)
1/3 cup honey
1-1/ tsp cinnamon
1/2 tsp ground cloves (if you don't have cinnamon and cloves, just use 2 tsp. of pumpkin pie spice)
1-1/2 tsp salt
3/4 cup whole wheat flour
3-1/4 cups bread flour
2-1/2 tsp yeast
1 cup pecans, coarsely chopped
Add ingredients to the bread pan in the order listed; set for BASIC or SWEET cycle, light crust.
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Orange Bread Delicious---great for breakfast.
Make sure the mandarin orange segments are tightly packed in the measuring cup.
Small Loaf (one pound)
2/3 cup mandarin orange segments
1 Tbsp. margarine or butter
1 Tbsp. orange juice concentrate ( thawed )
2 Tbsp. sugar
1/2 tsp. salt
1-1/2 cups bread flour
1 tsp. yeast
Medium Loaf (1-1/2 pounds)
1 cup mandarin
orange segments
1-1/2 Tbsp. margarine or butter
1-1/2 Tbsp. orange juice concentrate ( thawed)
3 Tbsp. sugar
2/3 tsp. salt
2 cups bread flour
1-1/2 tsp. yeast
Large Loaf (2 pounds)
1-1/3 cups mandarin orange segments
2 Tbsp. margarine
2 Tbsp. orange juice concentrate ( thawed )
1/4 cup sugar
1 tsp. salt
3 cups bread flour
2 tsp. yeast
Add ingredients in order suggested by manufacturer.
Welbilt ABM 100, DAK and Mister Loaf -- use Sweet Bread Cycle
Source: Bread Machine Cookbook II Donna Rathmell German
NOTE: I chop the oranges and add at the raisin cycle (the beep) so they're swirled throughout.
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Sweet Muffins
From: AngieS
2 cups of Jiffy Baking Mix (It is less expensive than Bisquick and works just as great!)
2 Tablespoons sugar
1/4 cup of margarine (softened)
2/3 cup milk
about 1/4 cup of preserves (any kind you and your family like!)
vanilla glaze

Heat oven to 450ºF. Grease and flour 12 medium muffin cups, 24 mini-muffin cups or 6 jumbo muffin cups. You can also line the medium muffin tins with paper liners. Mix baking mix, sugar and margarine until crumbly. Do this all by hand with a pastry cutter. Stir in milk until blended (by hand). Beak 15 strokes. Place enough dough in the muffin tin to cover the bottom of the cup. Top with a little bit of preserves. Divide remaining batter into cups. Bake about 10 minutes or until golden brown (less for mini muffins and more for jumbos). Immediately dump out of tins and sit them upright onto wax paper. Spoon vanilla glaze on them.

Vanilla Glaze:
1/2 cup powdered sugar
1 tablespoon warm water or milk
1/4 teaspoon of vanilla

Beat together until creamy. It will thicken as it sits. Make it while the muffins are in the oven.
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Banana Bread
From: Stkydesrt
1 1/2 c. Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. salt
1/2 cup butter or Margarine
1 cup Sugar
1 egg
1 tsp. Vanilla
1/2 tsp cinnamon
1 cup mashed Bannana

Cream butter and sugar. Add egg and Vanilla. Gradually add dry ingredients. Stir in Bannana Pour into greased loaf pan. 350º for 60 min or until done.
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Monkey Bread
From: Natalie
Open 4 cans of biscuits and cut each biscuit in quarters. Roll each quarter in cinnamon and sugar mixture. Stack in greased tube
pan. Set this can in refrigerator overnight. In sauce pan, bring to a boil: 1 stick of margarine, and 1 cup of brown sugar. Pour
over biscuits. Bake about 20-25 minutes in a 350 degree oven. Turn out on platter. I put fancy toothpicks all over biscuits and
a little cup in the middle with more toothpicks. Very Good!!!
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Bread Pudding
From: Natalie
1 Loaf of stale french bread
1 quart of milk
1 1/4 sticks of butter, softened to room temperature
4 eggs
1 1/2 cups granulated sugar
2 Tbsps. of vanilla
1 cup of raisins
1 cup confectioners' sugar
Zest and juice of 1 lemon
1. Crumble the bread into a bowl and pour the milk over it and let stand for one hour.
2. Preheat oven to 325 degrees. Grease individual ramikins or a 9 x 13 x 2 baking dish with 1-2 Tbsps. of the butter.
3. In another bowl, beat together 3 eggs, sugar and vanilla. Stir this mixture into the bread and then add the raisins.
4. Pour into the prepared baking dish and place on the middle rack of the oven. Bake until browned and set, approximately 1
hour. Keep watch as the pudding will rise like a souffle. If it seems to be browning too fast, place tin foil over them.
5. To make the sauce, stir 8 Tbsps. of butter and the confectioners' sugar together in the top of a double boiler over simmering
water until sugar is dissolved and the mixture is very hot. Remove from the heat. Beat the remaining egg well and wisk it into the
sugar mixture. Remove pan from the base and continue beating until the mixture has cooled almost to room temperature. Add
the zest and the juice of the lemon to taste. Serve the pudding warm with sauce at the side. Makes approximately 7-10
servings.
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Sweet Potato Biscuits
From: Natalie
2 cups sweet potatoes mashed - hot
1/2 cup Crisco
3 cups sifted flour
7 teaspoons baking powder
1 teaspoon salt
3/4 cup sugar
Sift flour, sugar and baking powder and salt; add Crisco to hot potatoes. Mix well, and roll out on floured board 1/2 inch thick.
Brush tops slightly with butter and bake 12 to 15 minutes in a 475o oven.
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Sweet Potato Biscuits
From: Natalie
Sweet potatoes are a staple food of the south, and there's nothing more southern than homemade biscuits. This recipe calls for
mashed sweet potatoes. Try baking the potato then scooping it out to mash. The flavor is much sweeter than boiled mashed
potatoes.
3 cups mashed sweet potatoes
1/2 cup sugar
3/4 cup butter (or margarine)
4 cups flour
1 teaspoon salt
3 teaspoons baking powder
In large bowl, mash potatoes, sugar and butter. In separate bowl combine dry ingredients. Add dry ingredients to potato
mixture mixing well. Cover, let stand at room temperature at least four hours.
Roll out thick (1 inch) on floured board. (If dough is too sticky, work in more flour). Cut with biscuit cutter. Place on lightly
greased cookie sheet about 2 inches apart. Bake in preheated oven at 400° for 15-20 minutes.
Serve hot with orange butter (see recipe below). Makes 2 dozen biscuits.
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Orange Butter
From: Natalie
1 stick butter, softened
2 teaspoons honey
2 teaspoons grated orange rind
In small bowl, combine all ingredients. Press into a small serving container. Garnish with fresh flowers. On special occasions at
the Ashley Inn, we garnish our butter with handcrafted butter roses.
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English Scones
From: Natalie
4 cups of flour
3 Tbsps. baking powder
1 tsp. salt
1 tsp. cream of tartar
3 Tbsps. sugar.
1 cup of butter or margarine
1 tsp. of ground ginger or 1 Tbsp. of finely chopped fresh ginger
1 cup of currants or chopped raisins, pecan or almonds
1 1/3 cups of milk
Egg wash
Mix first 7 ingredients together in a food processor. Put into a large bowl and stir in the raisins or nuts. Add milk and mix very
carefully. Turn out onto a slightly floured surface and gently knead only to mend the dough together. Divide into two portions.
Roll out to about 1/14 inches thick and cut into wedges, about 6-8 per portion. Put onto an ungreased baking sheet and
separate slightly so that the wedges are about 1/2 inches apart. Brush with egg wash and sprinkle with granulated sugar. Bake
in a 425 degrees oven for 15 minutes or until golden. Serve warm with butter or favorite preserves.
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Blueberry Streusel Coffee Cake
From: Natalie
2 C all purpose flour
3/4 C sugar
2 teas baking powder
1/4 teas salt
1 egg, beaten
1/2 C milk
1/2 C butter or margarine, softened
1 C fresh or frozen blueberries
1 C chopped pecans
Streusel:
1/2 C sugar
1/3 C all purpose flour
1/4 C cold butter/margarine
In a mixing bowl combine flour, sugar, baking powder & salt. Add egg, milk & butter, beat well. Fold in blueberries & pecans.
Spread in greased 9" square pan. In another bowl, combine flour & sugar; cut in butter until crumbly. Sprinkle over batter.
Bake at 375 degrees 35-40 min or until toothpick comes out clean. Yield 9 servings.
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Pumpkin Bread
From: Natalie
4 cups flour
3 cups sugar
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teapoons ground allspice
1/2 teaspoon ground cloves
1/4 ground ginger
4 large eggs
1 cup vegetable oil
1 15-ounce can pumpkin
2/3 cup water
1 cup chopped pecans
Beat first 14 ingredients at medium speed with electric mixer until dry ingredients are moistened. Fold in pecans. Spoon evenly
into 2 greased/floured loaf pans.
Bake at 350° for 1 hour or until wooden pick inserted comes out clean. Cool on wire rack 10 minutes; remove and cool
completely.
Serve with cream cheese........good stuff!
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Banana Nut Bread
From: Natalie
1 cup sugar
1/2 cup shortening
1/2 tsp soda
1 tsp baking powder
3 ripe bananas mashed
1/2 cup nuts
2 eggs beaten
2 cups flour (scant)
Cream sugar and shortening; add eggs, bananas and sifted ingredients. Add nuts; stir in lightly. Do no overbeat. Pour in greased
4x9 inch loaf pans and bake one hour at 350°. Makes two loaves.
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"Best Ever" Bran Muffins
From: Natalie
1 - 15 oz. Pkg. POST Raisin Bran
5 Cups Flour
3 Cups Sugar
5 teaspoons Baking Soda
1 teaspoon Salt
1-1/2 Cups Chopped English Walnuts
In large mixing bowl mix:
4 beaten Eggs
1 Cup Crisco, softened
1 quart Buttermilk
Pour dry ingredients into above & mix thoroughly. Put in covered container in refrigerator & store up to 6 weeks. Bake at 400
degrees approximately 15 minutes.
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Irish Soda Bread (Spotted Dog)
From: Natalie
2 1/2 cups all purpose flour
1 1/2 cups raisins
1 tsp baking soda
1 tsp double acting baking powder
5 Tbsp sugar
1/2 cup butter or margarine
1 cup buttermilk
In small bowl, pour boiling water over raisins, let stand 5 minutes. In large bowl, sift flour, soda, baking powder and sugar. Cut
in butter until mixture looks like coarse crumbs. Drain raisins, stir into flour mixture. Add buttermilk all at once. Stir vigorously
with fork.
Shape into ball. Place on greased 8 inch pie plate. Bake 15 minutes at 400°, lower heat to 375° and bake for 30 more minutes,
or until knife comes out clean.
Remove from pie plate. Cool 1 hour. Cut into wedges or slices. Makes 10 large servings.
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Muffin Biscuits
From: Natalie
4 cups self-rising all-purpose flour (can also use Jiffy or other baking mix)
6 tablespoons shortening (if not using Jiffy mix)
1 1/2 cups milk
1/4 cup sour cream or whipping cream
1/2 cup melted butter
Place flour in a large mixing bowl and cut in shortening until crumb stage. Gradually add milk and cream until flour is very moist.
Generously grease or spray muffin tin. Using an ice cream scoop as your measure, fill muffin tins.
Bake at 400 o. After 5 minutes remove biscuits from oven and brush with melted butter. Return to oven and continue baking
until done, approximately 10 to 12 minutes.
Hint: For an interesting variation, add 1 cup chopped pecans to batter. Also use a combination of honey and melted
butter to brush on biscuits.
Makes 16 biscuits.