__________________________________________________ S TRAWBERRY BREAD Shirley Lovell __________________________________________________ 2 10 oz. pkgs Thawed Strawberries 4 eggs 1 1/4 c veg. Oil 2 ½ c plain flour 1 tsp salt 3 tsp cinnamon 1 T baking soda 2 c. sugar 1 c chopped pecans ½ c flour DIRECTIONS: Mix Undrained strawberries, eggs, & oil. Sift flour, salt, cinnamon, & baking soda into the mixture. Coat pecans in ½ c. flour and stir into mixture. Pour into 2 loaf pans. Bake 1 hr. or until done at 350° __________________________________________________ M AMA’S YEAST ROLLS Dee Hall Duke __________________________________________________ 1 c hot water 2- 7.5 oz yeast packets 1 c lard or shortening ½ c sugar 2 tsp. salt 1 c boiling water 2 eggs 6 c flour DIRECTIONS: Mix the yeast in warm water (105-115°) & set aside. Save out one cup of the flour, then mix all other ingredients. Add the yeast mixture to the other ingredients & refrigerate one hour. Before cooking, put the reserved cup of flour in the kneading area & knead to incorporate the flour. Roll out 1/2 inch thick & cut into squares. Put into a greased pan. Let rise. Bake at 375° until browned. __________________________________________________ Z UCCHINI BREAD Stephanie Reeves __________________________________________________ 2 c. sugar 3 eggs 1 c. oil 1 T. vanilla 2 c. coarsely grated zucchini 2 c. flour 1 tsp. salt 1 tsp. baking soda ¼ tsp. baking powder 1 T. cinnamon 1 tsp. nutmeg ¼ tsp. cloves ½ c. raisins (optional) 1 c. chopped nuts (optional) *Makes two loaves DIRECTIONS: Preheat oven to 350°. In a large mixing bowl, beat eggs until frothy. Add sugar, oil, & vanilla to eggs and beat until thick. Stir in zucchini. Sift together dry ingredients & add to the zucchini mixture; mix well. Stir in nuts & raisins (optional). Pour into two greased & lightly floured 9 x 5 x 3 bread pans. Bake for one hour or until done *note: Instead of lightly flouring the bread pan, use sugar.
67
Made with FlippingBook - Online Brochure Maker