Quick Breads

	3 eggs
	2 cups sugar
	1 cup oil
	3 cups self rising flour
	2 teaspoons vanilla
	3 cups sliced raw apples
	2 cups nuts

Blend sugar, eggs, and oil together. Add flour a little at a time. Add vanilla, apples and nuts, stir well to mix all ingredients. Pour into 2 well greased and floured loaf pans. Bake at 350° F for 1 hour.

	1 ¾ cups flour
	1 ¼ teaspoon baking powder
	½ teaspoon baking soda
	¾ teaspoon salt
	2/3 cup sugar
	1/3 cup oil
	2 eggs
	3 ripe bananas
	½ cup pecans, chopped

Mix flour, baking powder, baking soda, and salt. Gradually add sugar and oil and beat until mixed. Beat in eggs and bananas until blended.
Mix in nuts.
Pour into greased loaf pan. (Can also use muffin tins.)
Bake at 350° F for 55 minutes.

This recipe was taken from my mother’s old recipe book, “Tried and True Recipes” from St. Paul’s Lutheran Church, Kankakee, Illinois, 1958. This book was a gift from her mother, Maude Schnell. My mother, Carol Cain, died in 1983 and my father, O’Gwynn Cain, gave this book to me. Jeff makes this banana bread every time the bananas are ripe.

	3 very ripe bananas
	3 tablespoons canola oil, plus a little more for oiling the loaf pan
	1 ½ cups whole wheat pastry flour
	¼ tsp salt
	½ cup honey
	1 teaspoon vanilla extract
	1 ½ teaspoon baking soda
	¾ cup walnuts or pecans, chopped

Heat the oven to 350° F. Lightly oil a loaf pan. Mash the bananas and mix with the honey, canola oil and vanilla extract. Stir together the whole wheat pastry flour, baking soda and salt. Add the nuts. Blend the two mixtures and spoon into a lightly oiled loaf pan. Bake for 40 minutes, or until center is set.

	1 egg
	½ cup sugar
	5 tablespoons canola oil
	1/8 teaspoon lemon peel dried (it’s what I had)
	¼ cup wheat germ
	½ cup unbleached white flour
	1 cup whole wheat bread/pastry flour (hard northern Spring Red wheat)
	½ cup plus 2 tablespoons seven grain hot cereal
	2 tablespoons poppy seeds
	½ teaspoon salt
	1 tablespoon baking powder
	½ teaspoon cinnamon
	½ cup milk
	Glaze:
	orange juice
	squirt of lemon

Hot cereal can be Oakview farms from the Lambrecht’s on Redland road {wheat, rye barley, flax, oats, corn, millet}. I have also used “Bob’s Red Mill” brand available at grocery stores.

Preheat oven to 375° F.
Whisk the egg, sugar, and oil. Mix the lemon zest and all of the dry ingredients Slowly add the dry ingredients into the egg sugar mix to create thick dough. Add the milk and mix well.
Turn dough out onto floured board and knead (fold) ten times. Shape into round tube; cut into about 10 slices; place on lightly greased cookie sheet or pie pan.

Bake for 15-20 minutes, just until the crust is barely golden brown and the dough is dry. Remove from the oven and let cool for 10 minutes.

You can also mix in 1 ounce candied lemon peel (4 ounce pack for a triple recipe). Other yummy mix ins: raisins and pecans with cinnamon glaze, dried cranberries with orange glaze, dried apricots, fried apples, parmesan/asagio cheese with black pepper and black olive slices (omit poppy seeds).

	1 ½ cup sugar
	1 cup canned pumpkin
	½ cup applesauce
	½ cup water
	egg substitute equivalent to 2 eggs
	1 2/3 cups flour
	1 teaspoon soda
	1 teaspoon cinnamon
	¾ teaspoon salt
	½ teaspoon baking powder
	½ teaspoon nutmeg
	¼ scant teaspoon cloves

Combine sugar, pumpkin, applesauce, water, and egg substitute in a small bowl and beat well. In a separate bowl, combine remaining ingredients and mix well. Gradually add to pumpkin mixture and beat well.

Use a non-stick 9 x 5 inch loaf pan (or a non-teflon pan *very lightly* sprayed with canola oil cooking spray). Pour batter into loaf pan and bake at 350° F for 65 to 70 minutes or until toothpick inserted in the middle comes out clean. Cool 10 minutes in the pan before moving to wire rack.