Chocolate Nut Loaf

Today's recipe is...

Chocolate Nut Loaf

1 cup shortening
1 3/4 cups sugar
4 eggs
2 1/2 cups cake flour
1/2 teaspoon salt
1 tsp soda
3 (1 oz.) squares chocolate
1 cup buttermilk or sour milk
1 cup chopped nuts
1 teaspoon vanilla

Cream shortening add sugar gradually
Beat until fluffly
Add well-beaten eggs and beat again.
Melt chocolate over water and allow to cool.
Sift flour; mease and add salt and soda. Sift again
Beat thoroughly after each addition.
Add melted chocolate and chopped nuts
Blend into mixture
Pour into a large, greased loaf pan 5x9x4 inches
Bake at 350 for 1 hour
A very moist cake.

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Sweet Potato Bread

Today's recipe is...

Sweet Potato Bread

1 c. sweet potatoes
1-1/4 c. sugar
3 eggs
1/3 c. oil
2 1/3 c. Bisquick
2 tsp. cinnamon
1/2 c. nuts
1/2 c. raisins

Mix all ingredients except raisins; add them last. Bake at 300 degrees for 55 minutes.

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Bisquick Banana Bread with Vanilla Glaze

Today's recipe is...

Bisquick Banana Bread with Vanilla Glaze

3 medium bananas, with speckled skins
1 egg
1/2 cup buttermilk
1 teaspoon nutmeg
1 tbsp. bottled grated orange peel
1/2 cup Bisquick
1 yellow cake mix

Slice bananas very thinly into 2 quart mixing bowl. Use a wire whisk to break up slices of bananas into bits without really mashing them. Stir in remaining ingredients as listed, switching to mixing spoon when you add Bisquick and the cake mix (dry from the box, by the way). Make sure every particle is dissolved, but don't over beat or bread will be heavy. Turn batter into a Pam sprayed 8 1/2 inch Pyrex loaf pan. Bake at 325 degrees for 65 minutes or until done. Cool in pan on wire rack 15 minutes. Drizzle top of loaf with a thin Vanilla Glaze.

Vanilla Glaze
Beat together until smooth: 1 teaspoon vanilla 10 tablespoons powdered sugar Spread over warm bread. Cool 1 hour longer before wrapping in plastic and chill bread 4 hours, before slicing.

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Marmalade Muffins

Today's recipe is...

Marmalade Muffins

Wet Mix
peel of 1 grapefruit and 1 orange
1-1/2 cups buttermilk
1 cup sugar
1 tsp salt
1/2 cup butter or margarine

Dry Mix
1-3/4 cups flour
2 tsp baking powder
1/2 tsp baking soda

Preheata oven to 375 degrees F, prepare pans. Cut complete fruit skins into blender, add buttermilk and grind fine. Add sugar, salt and butter and blend. Stir dry mix ingredients together and pour wet mix over, stirring just to moisten. Bake for 20 mins or until done. Makes 12 muffins. Note: These are a really piquant muffin, ideal for breakfast. For a slightly sweeter taste, while warm dip in melted butter and white sugar.

Makes 3 dozen cookies.

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Bran Muffins

Today's recipe is...

Bran Muffins

1 egg beaten
1-1/2 c. milk
3 T. oil
3 t. baking powder
3 t. soda
2 t. molasses
1 c. raisins
1 1/2 c. bran
1 c. whole wheat flour
1 t. salt
1/2 c. brown sugar
1/4 c. honey

Mix egg, milk, oil and molasses. Add bran and let set 5 minutes. Sift rest of ingredients into first mixture and add raisins. Fill paper lined muffin cups 1/2 full. Bake at 375 degrees for 20 minutes.

Makes 12 muffins.

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Bisquick Banana Bread

Today's recipe is...

Bisquick Banana Bread

3/4 cup sugar
1/2 cup milk
1 egg
3 cup Bisquick
1 cup bananas, mashed (2-3)

Heat oven to 350 degrees. Mix all ingredients together. Beat vigorously for 30 seconds. Batter may still be lumpy. Pour into well greased loaf pan (9x5x3 inches). Bake 45-50 minutes or until toothpick stuck into center comes out clean. Cool before slicing.

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Bisquick Banana Bread with Vanilla Glaze

Today's recipe is...

Bisquick Banana Bread with Vanilla Glaze

3 medium bananas, with speckled skins
1 egg
1/2 cup buttermilk
1 teaspoon nutmeg
1 tbsp. bottled grated orange peel
1/2 cup Bisquick
1 yellow cake mix

Slice bananas very thinly into 2 quart mixing bowl. Use a wire whisk to break up slices of bananas into bits without really mashing them. Stir in remaining ingredients as listed, switching to mixing spoon when you add Bisquick and the cake mix (dry from the box, by the way). Make sure every particle is dissolved, but don't over beat or bread will be heavy. Turn batter into a Pam sprayed 8 1/2 inch Pyrex loaf pan. Bake at 325 degrees for 65 minutes or until done. Cool in pan on wire rack 15 minutes. Drizzle top of loaf with a thin Vanilla Glaze.

Vanilla Glaze
Beat together until smooth: 1 teaspoon vanilla 10 tablespoons powdered sugar Spread over warm bread. Cool 1 hour longer before wrapping in plastic and chill bread 4 hours, before slicing.

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Black Bottom Muffins

Today's recipe is...

Black Bottom Muffins

1-1/4 cups flour

3/4 cup sugar

1/2 tsp baking soda

1/3 cup unsweetened cocoa

1/4 tsp salt

2/3 cup buttermilk

1/4 cup vegetable oil

1 lightly beaten egg

1 tsp vanilla

1/4 cup lightly salted butter or margarine, melted and cooled

1/3 cup semisweet chocolate chips, chopped

Topping

6 oz softened cream cheese

1/4 cup sugar

1 lightly beaten egg

1/8 tsp almond extract

1/4 cup toasted slivered almonds

Preheat oven to 375 degrees F, prepare pans. In a large bowl, stir together flour, sugar, cocoa, baking soda and salt. In another bowl, stir together buttermilk, oil, butter, egg and vanilla until blended. Add dry mix to wet mix until just combined. Stir in chips. Spoon into pans. In a medium bowl, stir together cream cheese, sugar, egg and almond extract until well blended; stir in almonds. Spoon mixture over muffins. Bake 20-25 minutes or until cooked. Makes 12. These muffins freeze well.

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