Makes: 1 loaf

Heat oven to 350 degrees. Grease bottom of bread pan. In a large bowl, cream sugar and margarine until light and fluffy. Beat in eggs; blend in bananas, milk and vanilla. In a small bowl, combine flour, nuts, baking soda and salt, mix well. Add to creamed mixture; stir just until dry ingredients are moistened. Pour into prepared pan. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove. Cool completely on a wire rack.

Heat oven to 450 degrees. In a large bowl, combine flour, baking powder and salt. Using a fork or pastry blender, cut shortening into flour until consistency of coarse meal. Add milk; stir with fork until mixture leaves sides of bowl and forms a soft, moist dough. On floured surface, toss lightly until no longer sticky. Roll out 1/2 inch thick; cut with a 2 inch floured round cutter. Place on ungreased cookie sheet. Bake for 8-12 minutes or until light golden brown.

Makes:2 loaves

Beat eggs. Add sugar and oil. Beat together and add vanilla and zucchini. Beat again. Mix in walnuts, choc. chips and orange rind. Stir in dry ingredients. Mix well. Put in a bread loaf pan that is spayed with baking Spam. Bake at 350 for 50-60 minutes. Cool for easy slicing

Use: 9"x13" pan

Mix together and bake at 360 degrees for 20-25 minutes. Stick a toothpick in the center and if it comes out clean your corn bread is ready.

Drizzle with butter and honey.

~This is a recipe my sister in law got from a restaurant (Frontier Pies) in Montana. It's a bit of a sweeter corn bread.

Heat oven to 400 degrees. Grease 8 or 9 inch square pan. Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20 to 25 minutes.

In a large bowl, dissolve yeast in warm water. Combine eggs (in measuring cup) with enough milk to make 2 cups liquid; add to yeast mixture along with butter, salt, sugar, stirring until well blended. Stir in 5 cups of the flour, one cup at a time, beating until smooth after each addition. Dough will be stiff.

Knead dough 5 to 10 minutes until smooth and satiny. Place in greased bowl, turn to grease top. Cover and let rise in a warm place until almost doubled 1 1/2 to 2 hours.

Punch dough down and divide into egg sized chunks, make into flattened rounds and let rise in a warm place. Deep fry until brown. Sprinkle with cinnamon and sugar. I take out whatever dough we need for a meal and refrigerate the rest, using as needed.

~Bake time:40 minutes

Oil or spray popover pan. Preheat oven to 425 degrees. Preheat popover pan in oven for about 2 minutes. Blend flour, salt, eggs, milk and melted butter until mixture is the consistency of heavy cream, about 1-2 minutes. Batter should be used at room temperature, although it can be made ahead, refrigerated, then brought to room temperature for use.

Place 1 small piece of butter in each cup and place pan back in preheated oven until butter is bubbly-about 1 minute. Take pan out of oven and fill each cup half-full with batter and bake 20 minutes. Reduce temperature to 325 degrees and continue baking 15-20 minutes.

~Popovers are best eaten right from the oven

In a bowl, dissolve yeast in water. Add 1 1/2 cups of flour, the oil and sugar. Beat for 3 minutes to make a smooth batter. Gradually stir in enough of the remaining flour, about 1 cup, to form a soft dough. Knead until smooth and satiny about 5 minutes, adding flour as needed to avoid sticking. Place dough in a greased bowl, turn to grease top. Cover and let rise in warm place until doubles, about 1 hour.

Punch dough down, turn onto floured board and divide into 12 pieces. Shape each piece into a smooth ball by gently kneading. Then roll each into a smooth rope about 18" long, and twist into a pretzel shape. Place slightly apart on a greased baking sheet at least 12 by 15 inches, turning loose ends underneath. Let rise, uncovered, until puffy, about 25 minutes.

Meanwhile in 3 quart stainless steel pan (don't use aluminum), bring soda water mixture to boiling; keep water boiling gently. With a slotted spatula, lower one pretzel at a time into pan. Let simmer for 10 seconds on each side, then lift from water, drain briefly on spatula, and return to baking sheet. Let dry briefly, then sprinkle with coarse salt and let stand, uncovered until all have been simmered.

Bake in preheated 425 degree oven for 12 to 15 minutes until golden brown. Transfer to racks.
May be frozen and reheated at 400 degrees for 10 minutes.

Mix all dry ingredients together, then cut in the butter or margarine and mix until course crumbs. Whisk together the pumpkin, cream and egg. Add to crumbs and mix, but do not knead. This just needs to be mixed enough to incorporate all the ingredients.

Pat out into a rectangle on a floured surface to about 1" thickness. Cut dough into pie shaped wedges. Place on a cookie sheet and bake at 425 degrees for about 12 minuets or until lightly browned.

Whisk together the spice glaze and drizzle over the warm scones.

This was a very yummy recipe!

Makes: 2 loaves

Take the milk and water and warm in microwave until very warm, but doesn't burn your finger. Add sugar, then the yeast to a nice warn liquid and let sit for about 5 minutes. Add the salt to the flour and mix. Then add the oil and yeast mixture to the flour and mix. Kneed for maybe 5 minutes. Put into 2 loaf greased loaf pans and bake at 350 degrees.

~Enjoy~

In large bowl, sir together flour, 1/3 cup sugar, baking powder, baking soda and salt until throughly blended. Using a pastry blender or two knives, cut butter into flour mixture until it resembles coarse cormeal; stir in dates and orange peel.

Make a well in center of flour mixture; add buttermilk all at once. Stir mixture with a fork until dough cleans side of bowl.

With your hands, gather dough unto a ball; turn out onto a lightly floured surface. Pat into a 1/2 inch thick circle. Using a 2 1/2 inch heart shape or other cutter, cut into individual scones. Place 1 1/2 inches apart on a baking sheet. Brush with half and half and sprinkle lightly with cinnamon and sugar.

Bake at 400 degrees for 12 minutes or until tope are lightly browned.

Tip:
You can make your buttermilk. Just take 1 Tbls. lemon juice or vinegar and put it in a 1 cup measuring dish, fill the rest with milk. Use as much as you need for your recipe. This recipe you can use it all! So easy!

Using a fork or pastry cutter rub butter into dry ingredients. Add 1/4 cup to 1/3 cup milk or water to make a dough that can be rolled out thinly. Divide dough into 4 or 5 balls and roll each out to an 8" circle. Cut each circle (I use a pizza cutter) into 8 slices. Lift off the counter top with a spatula and put on a cookie sheet. Bake at 375 degrees for about 15 minutes, until slightly browned.

~I serve these with Haggis (coming soon)
~Also very good served warm with butter and jam

Measure flour and salt into a bowl. Mix in crisco throughly. Sprinkle in water, 1 tblsp. at a time, mixing until all flour is moistened and dough almost cleans the side of the bowl. 1-2 tsp. water can be added if needed.

Gather dough into a ball; shape into a flattened round disk on a lightly floured surface. With a lightly floured rolling pin, roll dough 2 inches wider than pie pan. Fold pastry into quarters and place in pan. Then unfold. This prevents tearing in the crust.

Trim overhanging edge of pastry 1 inch from rim of pie pan. Fold and roll pastry under, even with pan. Fill and bake as directed in recipes.

Bake the sweet potato for approximately 45 min at 375 degrees. Remove from the oven and let cool.

Combine sweet potato, sugar, milk and stir to make a paste. Mix in 2 cups of flour, salt, yeast and spices until throughly combined. Add more flour a quarter cup at a time. Mix in after each addition until you have dough that is tacky but which you can handle with wet hands. When you get to the proper consistency, remove from the bowl and knead by hand for 5-10 minutes.

Set the dough aside and let rise in a covered bowl for 45 minutes to an hour. Divide into a dozen shaped rolls. Then allow to rise again until doubles in size. another hour or so.

Bake at 375 for approximately 20 minutes or until the are lightly browned.

Mix all ingredients with yeast added last. Knead for 10 minutes. Let rise, punch down, shape and let rise again. Bake 375 degree oven until done.

-Makes 2 loaves

Beat eggs, add oil, sugar and zucchini. Sift dry ingredients together, add to wet mixture; add nuts or a few raisins if desired. Grease 2 loaf pans and flour. (I use the Pam spray with flour added. It works really well)
Bake at 325 degrees for 60 to 65 minutes.