Breads & Breakfasts

A to Z Bread Laurie & Steve Muffins: 3 cups flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1 1/2 teaspoons cinnamon (optional) 1/2 teaspoon baking powder 3 eggs 1 cup oil 2 cups sugar 2 cups "A to Z" (see below) 3 teaspoons vanilla extract 1 cup chopped nuts Sift dry ingredients; set aside. Beat eggs in a large bowl; add oil and sugar. Cream well. Add "A to Z" and vanilla. Add dry ingredients. Mix well. Add nuts. Spoon into 2 well-greased loaf-pans. Bake in a preheated 325-degree oven for 1 hour. Makes 2 large loaves. “A to Z”: Use one of the following, or a mixture, to equal 2 cups, except as indicated. Apples-grated Oranges Applesauce Peaches- fresh or canned, chopped Apricots-chopped Peppermint - 1/2 cup Bananas-mashed Pears-chopped Carrots-grated Pineapple-crushed and well-drained Cherries-pitted Prunes-l cup chopped Coconut-fresh, ground Pumpkin-canned Dates-pitted and finely chopped Raisins Eggplant-ground up Raspberries Figs-finely chopped Rhubarb- finely chopped Grapes-seedless Strawberries-fresh or frozen, well-drained Honey-omit the sugar above Sweet potato- coarsely grated Lemons-use only 1/2 cup juice Tomatoes-use only 1/2 cup sugar Marmalade-omit 1 cup sugar Yogurt-plain or flavored Mincemeat Zucchini-ground or grated, well-drained Go To Previous Page