6 eggs
2 1/2 cups sugar
2 cups oil
4 cups grated carrots
1 cup coconut
1 cup raisins
1 cup chopped nuts
2 cups grated apples
4 tsp baking soda
1 tsp salt
4 tsp cinnamon
4 cups flour

stir all ingredients together. make as many muffins as desired, baking at 375° for 20 minutes.

NOTE: THIS RECIPE MAKES QUITE ALOT OF BATTER. EXTRA BATTER WILL KEEP IN THE REFRIGERATOR FOR UP TO 4 WEEKS.

1 (15 oz) can pork & beans
4 eggs, beaten
1 cup vegetable oil
1 tsp vanilla
2 cups sugar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1 cup chopped pecans OR walnuts (measure AFTER chopping)
3 cups flour (pack it down in the cup when you measure it)

preheat oven to 350°, rack in the middle position.

prepare your pans. spray two 9″x5″x3″ loaf pans with pam or another nonstick cooking spray.

don’t drain pork & beans. pour them into a food processor or a blender, juice & all, & process them until they’re pureed smooth with no lumps.

place the beaten eggs in a lg mixing bowl. stir in the pureed pork & beans & mix them in well.

add the vegetable oil and the vanilla. mix well.

add the sugar and mix it in. then mix in the baking soda, baking powder, salt and cinnamon. stir until everything is incorporated.

stir in the chopped nuts.

add the flour in one-cup increments, stirring after each addition.

spoon half of the batter into one loaf pan and the other half of the batter into the second loaf pan.

bake at 350° for 50-60 minutes. test the bread with a long food pick inserted in the center. if it comes out sticky, the bread needs to bake a bit more. if it comes out dry, remove the pans from the oven and place them on a wire rack to cool for 20 minutes.

run the sharp blade of a knife around the inside of all four sides of the pan to loosen the bread, and then tip it out onto the wire rack.

cool the bread completely and then wrap it in plastic wrap. at this point the bread can be frozen in a freezer bag for up to 3 months.

IF YOU DON’T TELL ANYONE THE NAME OF THIS BREAD, THEY PROBABLY WON’T EVER GUESS IT’S MADE WITH PORK & BEANS.

1/2 cup shelled roasted pumpkin seeds (pepitas)
1 1/2 cups + 2 tbs flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup packed light brown sugar
2 eggs
1 cup canned pumpkin pie filling

preheat the oven to 350°. spray or grease a 9″x5″ loaf pan. sprinkle the bottom of the pan with the pumpkin seeds. set aside.

in a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. set aside.

in a large bowl, with an electric mixer, cream the butter and sugar until light, about 2 minutes. add the eggs and beat until blended. blend in the pumpkin pie filling. beat in the flour mixture.

carefully spoon the batter over the pumpkin seeds. bake the bread in the center of the oven for 45 to 50 minutes, or until a cake tester or toothpick inserted into the center comes out clean.

cool the bread in the pan for 5 minutes, then invert onto a wire rack to cool completely. display the breaupside down so that the seeds show.

makes 1 (9″x5″) loaf

1 1/4 cups cornmeal
1 cup flour
2/3 cup packed brown sugar
1/3 cup sugar
1 tsp baking soda
1/2 tsp salt
1 egg
1 cup buttermilk
3/4 cup vegetable oil

in a mixing bowl, combine cornmeal, flour, sugars, baking soda & salt. in another bowl, beat the egg, buttermilk & oil; stir into dry ingredients just until moistened. pour into a greased 9″ round or square baking pan (pan will be full). bake at 425° for 20-25 minutes or until a toothpick inserted near the center comes out clean. cool on a wire rack for 5 minutes. serve warm.

8-9 servings

2 cups self-rising flour*
1 cup cold butter OR margarine
1 cup (8 oz) sour cream

place flour in a bowl; cut in butter until mixture resembles coarse crumbs. stir in sour cream until mixture holds together. drop by rounded tablespoonfuls into ungreased miniature muffin cups. bake at 450° for 11-15 minutes or until lightly browned. cool for 5 minutes before removing from pans to wire racks.

makes about 3 1/2 dozen

*NOTE: AS A SUBSTITUTE FOR EACH CUP OF SELF-RISING FLOUR, PLACE 1 1/2 TSP BAKING POWDER & 1/2 TSP SALT IN A MEASURING CUP. ADD ALL-PURPOSE FLOUR TO MEASURE 1 CUP.

3 cups flour (pack it down in the cup when you measure it)
2 tsp cream of tartar
1 tsp baking powder
1 tsp baking soda
1 tsp sea salt OR regular table salt
1/2 cup (1 stick) butter, softened
1/2 cup strong cheddar cheese, shredded
1/2 cup asiago cheese, shredded*
2 lg eggs, beaten
1 cup (8 oz) sour cream
1/2 cup milk **
1/2 cup grated parmesan cheese, for topping (use REAL parmesan cheese. it’s SOOO much better than the “green can” stuff!)

*if you aren’t a fan of asiago, leave it out & use double cheddar.

**sometimes you may need to add more or less milk unti everything comes together in a wet/dry-like mixture that’s about the consistency of cottage cheese.

preheat oven to 425° with the rack in the middle position.

FIRST STEP

use a medium-size mixing bowl to combine the flour, cream of tartar, baking powder, baking soda, & salt. stir them all up together. cut in the butter just as you would for piecrust dough.

NOTE: IF YOU HAVE A FOOD PROCESSOR, YOU CAN USE IT FOR THE FIRST STEP. CUT 1/2 CUP COLD BUTTER INTO 8 CHUNKS. LAYER THEM WITH THE DRY INGREDIENTS IN THE BOWL OF THE FOOD PROCESSOR. PROCESS WITH THE STEEL BLADE UNTIL THE MIXTURE HAS THE TEXTURE OF CORNMEAL. TRANSFER THE MIXTURE TO A MEDIUM-SIZED MIXING BOWL & PROCEED TO THE SECOND STEP.

SECOND STEP

stir in the shredded cheddar cheese & shredded asiago cheese. add the beaten eggs & the sour cream in that order. mix everything together.

add the milk & stir until everything is thoroughly combined.

THIRD STEP

drop the biscuits by soup spoonfuls onto a ungreased baking sheet, 12 lg biscuits to a sheet. (if desired, you can spray the baking sheet with pam or cover it with parchment paper.)

once the biscuits are on the baking sheet, you can wet your fingers & shape them if you like.

sprinkle the grated parmesan cheese on top of each biscuit.

bake the biscuits at 425° for 12-14 minutes, or until they are golden brown on top.

cool the biscuits for at least 5 minutes on the cookie sheet, then remove them with a spatula.

makes 12 biscuits

1 pkg dry yeast
1/4 cup warm water
2 cups scalded milk
2 tbs sugar
2 tsp salt
1 tbs shortening
2 cups flour
4 1/4 cups flour

dissolve the yeast in the warm water. in a lg bowl, combine the milk, sugar, salt & shortening. stir in 2 cups of flour & beat well. add the softened yeast & the remaining 4 1/4 cups of flour. turn out onto a floured bread board & knead well, about 8-10 minutes. shape the dough into a ball. place in a lightly greased bowl, cover, & let rise in a warm place until doubled in size (about 1 1/2 hours).

shape the dough into two loaves. place the loaves in two greased 9″x5″x3″ pans. let rise until doubled, 45-60 minutes. toward the end of this time, preheat the oven to 375°. bake for 40 minutes, or until golden brown. cool on a wire rack.

NOTE: THIS RECIPE CAN ALSO BE USED TO MAKE ROLLS

1 3/4 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
2 eggs
3/4 cup pureed drained canned carrots*
3/4 cup dried currants
1/4 cup chopped candied (crystallized) ginger (optional)

preheat the oven to 350°. spray or grease an 8 1/2″ x 4 1/2″ loaf pan.

sift together the flour, baking powder, baking soda, cinnamon, ground ginger, & salt into a medium bowl. set aside.

in a lg bowl, using an electric mixer, cream the butter & sugar until light, about 2 minutes. beat in the eggs one at a time. mix in the pureed carrots. blend in the flour mixture, then stir in the currants & candied ginger, if using.

spoon the batter into the prepared pan. bake in the center of the oven for about 35 minutes, or until a cake tester inserted into the center comes out clean.

let cool in the pan for about 5 minutes, then invert the bread onto a wire rack & turn right side up to cool completely.

makes one loaf

*I PREFER TO USE BABY FOOD PUREED CARROTS