Apple Pecan Raisin Bread
2 2/3 cups flour
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 cups granulated sugar
1 cup vegetable oil
4 eggs, beaten
2 teaspoons vanilla
4 cups coarsely chopped apples (about 3-4 medium)
1 cup raisins
1 cup chopped pecans
2 teaspoons sugar mixed with 1/4 teaspoon cinnamon
1. In a bowl, combine flour, baking soda, salt, and spices.
2. In a mixing bowl, combine sugar and oil. Beat in eggs and vanilla, then stir in chopped apples, raisins, and pecans. Add the dry ingredients and mix until well blended.
3. Grease 2 9x5-inch loaf pans and line bottoms with waxed paper. Grease waxed paper. Pour batter into pans, smoothing the top with a spatula or spoon. Bake for 20 minutes at 325°. Pull out rack and sprinkle loaves with the cinnamon sugar mixture. Continue baking for 40-45 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
4. Cool for 10 minutes; turn out onto a rack. Slice and serve or freeze.
Blueberry Banana Bread
2 cups Original Bisquick mix
3/4 cup quick-cooking oats
2/3 cup sugar or Splenda
1 cup mashed very ripe banana (2 medium)
1/4 cup milk
2 eggs
1 cup fresh or frozen (thawed and drained) blueberries
1. Heat oven to 350F. Grease bottom of loaf pan, 9x5x3 inches.
2. Stir Bisquick, oats, sugar, bananas, milk and eggs in large bowl until moistened. Beat vigorously 30 seconds. Gently stir in blueberries. Pour into pan.
3. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen loaf from sides of pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. Makes one loaf.
Peachy Muffins
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups vegetable oil
3 eggs, lightly beaten
½ cup milk
2 cups white sugar
2 cups peeled, pitted, and chopped peaches
Preheat oven to 400°. Line 16 muffin cups with paper liners.
In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, milk, and sugar. Stir into the dry ingredients just until moist. Fold in the peaches and place into the muffin cups.
Bake for 25 minutes or until toothpick inserted in the center of the muffin comes out clean. Cool 10 minutes before turning out onto wire rack to finish cooling.
Crookneck Squash Bread
3 ½ cups flour
3 cups granulated sugar
½ tsp baking powder
2 tsp. baking soda
1 tsp salt
1 tsp ground cloves
1 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1 cup water
1 cup vegetable oil
2 cups crookneck squash (cooked until soft and cooled)
4 large eggs
Spray three 9x5” loaf pans with vegetable spray. Preheat oven to 325º.
To prepare squash, peel it, and cut into 2” pieces. Put into a microwavable dish and cook on high for 15-20 minutes or until soft. THEN measure 2 cups of squash.
Combine dry ingredients. Add water, oil, eggs, and squash. Beat just until moistened. Pour into prepared pans. Back one hour and fifteen minutes or until a toothpick inserted into the center of the loaf comes out clean.
2 2/3 cups flour
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 cups granulated sugar
1 cup vegetable oil
4 eggs, beaten
2 teaspoons vanilla
4 cups coarsely chopped apples (about 3-4 medium)
1 cup raisins
1 cup chopped pecans
2 teaspoons sugar mixed with 1/4 teaspoon cinnamon
1. In a bowl, combine flour, baking soda, salt, and spices.
2. In a mixing bowl, combine sugar and oil. Beat in eggs and vanilla, then stir in chopped apples, raisins, and pecans. Add the dry ingredients and mix until well blended.
3. Grease 2 9x5-inch loaf pans and line bottoms with waxed paper. Grease waxed paper. Pour batter into pans, smoothing the top with a spatula or spoon. Bake for 20 minutes at 325°. Pull out rack and sprinkle loaves with the cinnamon sugar mixture. Continue baking for 40-45 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
4. Cool for 10 minutes; turn out onto a rack. Slice and serve or freeze.
Blueberry Banana Bread
2 cups Original Bisquick mix
3/4 cup quick-cooking oats
2/3 cup sugar or Splenda
1 cup mashed very ripe banana (2 medium)
1/4 cup milk
2 eggs
1 cup fresh or frozen (thawed and drained) blueberries
1. Heat oven to 350F. Grease bottom of loaf pan, 9x5x3 inches.
2. Stir Bisquick, oats, sugar, bananas, milk and eggs in large bowl until moistened. Beat vigorously 30 seconds. Gently stir in blueberries. Pour into pan.
3. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen loaf from sides of pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. Makes one loaf.
Peachy Muffins
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups vegetable oil
3 eggs, lightly beaten
½ cup milk
2 cups white sugar
2 cups peeled, pitted, and chopped peaches
Preheat oven to 400°. Line 16 muffin cups with paper liners.
In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, milk, and sugar. Stir into the dry ingredients just until moist. Fold in the peaches and place into the muffin cups.
Bake for 25 minutes or until toothpick inserted in the center of the muffin comes out clean. Cool 10 minutes before turning out onto wire rack to finish cooling.
Crookneck Squash Bread
3 ½ cups flour
3 cups granulated sugar
½ tsp baking powder
2 tsp. baking soda
1 tsp salt
1 tsp ground cloves
1 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1 cup water
1 cup vegetable oil
2 cups crookneck squash (cooked until soft and cooled)
4 large eggs
Spray three 9x5” loaf pans with vegetable spray. Preheat oven to 325º.
To prepare squash, peel it, and cut into 2” pieces. Put into a microwavable dish and cook on high for 15-20 minutes or until soft. THEN measure 2 cups of squash.
Combine dry ingredients. Add water, oil, eggs, and squash. Beat just until moistened. Pour into prepared pans. Back one hour and fifteen minutes or until a toothpick inserted into the center of the loaf comes out clean.
Photo used under Creative Commons from Thad Zajdowicz
