BREADS

Honey Yogurt Bread
Skillet Bacon Corn Bread
Apple Cheese Bread
Crepes
Spicy Muffins
Banana Nut Bread
Boston Brown Bread

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HONEY YOGURT BREAD

(Used in bread machine)

  1. Place ingredients in bread machine pan in order recommended by manufacturer.
  2. Select light baking mode, if available.

Makes about 16 slices.

SKILLET BACON CORN BREAD

  1. Heat oven to 425 F.
  2. Cook bacon in 10-inch oveproof skilletuntil crisp. Remove bacon, reserving 1 tablespoon drippings in skillet. Drain and crumble bacon; set aside.
  3. Heat skillet in oven 3-5 minutes or until hot.
  4. Combine cornmeal, flour baking poder and salt. Add milk and egg; mix until blended. Stir in bacon.
  5. Pour mixture into hot skillet. Bake for 15-20 minutes or until wooden toothpick inserted in the center comes out clean.

Serves 8.

APPLE CHEESE BREAD

  1. Preheat oven to 350 F.
  2. Sift only dry ingredients into a large bowl.
  3. Stir in remaining ingredients in order listed.
  4. Pour mixture into a greased 9x5-inch loaf pan sprayed with vegetable pan spray.
  5. Bake for 1 hours or until bread pulls away from pan.
  6. Remove from pan and cool. Let it cool thoroughly before slicing.

Serves 12.

CREPES

  1. Place eggs in a blender and whip to mix well. Add the remaining ingredients; whip to blend thoroughly.
  2. Rest the batter at room temperature for an hour before using.
  3. Cook in a crepe pan according to manufacturer's directions.

Makes 36.

SPICY MUFFINS

  1. Combine flour and baking powder in a sifter; sift into a medium bowl. Add sugar, salt, cinnamon, nutmeg and ginger; stir to blend.
  2. Add eggs, oil and just enough water to moisten; stir just enough to moisten dry ingredients.
  3. Spoon in 12 well-gresed muffin tins. Bake at 375 F for 20-25 minutes.

Serves 12.

BANANA NUT BREAD

  1. Preheat oven to 350 F.
  2. Cream together margarine and sugar. Add eggs; beat well.
  3. Sift together dry ingredients. Add together with eggs, alternately with banana, mixing well after each addition. Stir in nuts.
  4. Turn into a 9x5-inch loaf pan coated with vegetable spray.
  5. bake 50-60 minutes until done.
  6. Remove from pan. Cool on rack.

Serves 12.

BOSTON BROWN BREAD

  1. Soak the raisins in 1/2 cup apple cider for 15 minutes. Drain and set aside.
  2. Stir the dry ingredients together in a bowl.
  3. Combine the buttermilk, molasses, honey and remaining 2 tablespoons of cider in a small bowl. Add to the dry ingredients and stir well.
  4. Add the reserved raisins and the grated carrots.
  5. Generously butter the inside of a one pound coffee can. Scrape the dough into the can and cover tightly with a double thickness of foil. Place the can into a saucepan deep enough to cover. Add boiling water halfway up the can. Cover and steam over medium-low heat (a gentle simmer) for 1 hours or until a toothpick inserted in the center comes out clean. The water level must stay halfway up the can.
  6. Cool on a rack for at least 10 minutes before unmolding.

Makes 1 loaf.