2/3 cup butter

1 1/3 cups sugar

2 eggs

1½ cups mashed bananas

2 3/4 cups flour

1 tsp. baking powder

1 tsp. baking soda

½ tsp. salt

½ cup sour cream

1 cup chopped walnuts

Add eggs and bananas and beat until will

blended. Sift dry ingredients. Add

alternately with sour cream to banana

mixture, stirring just enough to blend.

Stir in walnuts.

Bake in a greased and floured 9x5x3 loaf

pan at 350º for 1 hour, 15 minutes.

Loaf improves if allowed to sit overnight

before cutting.

2 cups flour

2 tsps. baking soda

2 tsps. cinnamon

½ tsp. salt

1½ cups sugar

½ cup raisins

½ cup flaked coconut

½ cup chopped pecans

1 cup vegetable oil

2 tsps. vanilla

2 cups grated, raw carrots

3 eggs

raisins, coconut, and nuts. Add all

remaining ingredients and mix well.

Pour into greased loaf pans and let

stand 20 minutes. Bake at 350º for

one hour. Cool slightly and remove

from pans. When cold, wrap and

refrigerate.

Bread will keep up to 2 weeks in

refrigerator, and may also be frozen.

2 cups flour

1½ tsp. baking powder

½ tsp. baking soda

½ tsp. salt

1 cup sugar

3 Tbsps. melted shortening

1 cup cranberries, halved

1 well-beaten egg

juice of 1 orange and enough

warm water to equal one cup

3/4 cup chopped nuts

Sift all dry ingredients together.

Add cranberries and nuts. Add egg

and juice mixture. Add shortening.

Stir lightly.

Bake in greased and floured loaf pan

at 350º for 1 hour.

2 2/3 cups sugar

2/3 cup shortening

4 eggs

1 can pumpkin

2/3 cup water

3 1/3 cups flour

½ tsp. baking powder

2 tsps. baking soda

1½ tsps. salt

1 tsp. cinnamon

½ tsp. cloves

2/3 cup chopped nuts

2/3 cup raisins

light and fluffy. Stir in eggs, pumpkin,

and water.

Sift dry ingredients together and add

gradually to pumpkin mixture. Add nuts and

raisins and blend well.

Turn batter into 2 greased 9x5x3 loaf pans.

Bake at 350º for one hour, 15 minutes.

2 cups flour

¼ tsp. salt

3 tsps. baking powder

1 cup sugar

1 cup blueberries

½ cup chopped walnuts

2 eggs, beaten

1 cup milk

3 Tbs. oil

and sugar. Add blueberries and nuts.

Beat eggs with milk and oil. Add to flour

mixture, stirring lightly.

Pour into a buttered and floured loaf pan

and let stand for 30 minutes.

Bake at 350º for one hour.

2 eggs

1 cup milk

1 cup flour

½ tsp. salt

mix well with a spoon. Disregard lumps.

Fill greased muffin tins 3/4 full. Put into a cold

oven. Set oven immediately to 450º.  Bake 30 minutes.

Don't open the door while baking!

2 cups flour

3 tsps. baking powder

1/3 cup shortening

1 tsp. salt

about 3/4 cup milk

Sift flour, baking powder, and salt; cut in

shortening. Pour in milk and mix quickly

with a fork. Turn out onto a floured surface

and knead 10 times. Roll and cut into

biscuit shapes.

Bake 12 to 15 minutes.

5 cups flour

1/2 cup sugar

2 pkgs. dry yeast

1 tsp. salt

3/4 cup milk

1/2 cup water

1/3 cup butter

2 eggs at room temp.

1/2 cup citron

3/4 cup chopped, toasted almonds

1. In large bowl, blend 1 1/2 cups flour, sugar,

undissolved yeast and salt.

Heat milk, water and butter until warm (120º to 130ºF).

Gradually add mixture to remaining dry ingredients.

Beat 2 minutes at medium speed of electric mixer.

Add eggs and beat at high speed 2 minutes.

Stir in almonds, citron and enough flour,

as needed, to make a soft dough.

2. Turn dough onto lightly floured surface;

knead until smooth and elastic, about 6 to 8 minutes.

Place dough in large, greased bowl, turning dough to

grease top.Cover; let rise in warm, place until

doubled in size, about 1 hour.

3. Punch dough down.

Divide dough into 3 equal pieces.

Shape each into ball; place in 3 greased

16-ounce coffee cans.

Or, divide dough into 6 pieces, shape into balls

and place in 6 greased 11-ounce soup cans.

Cover; let rise until doubled in size,

about 45 minutes (small cans) or 1 hour (large cans).

4. Preheat oven to 350ºF;

bake small loaves for 30 minutes

and 35 minutes for large loaves.

Remove loaves from cans and place on their sides

on wire racks to cool.

Top with Almond Frosting.

5. Almond Frosting:

2 cups confectioners' sugar

2 to 3 tablespoons milk

1/2 teaspoon almond extract