HEALTHY APPLE BREAD PUDDING

Healthy Apple Bread Pudding

8 to 9 pieces of your favorite bread
4 Tbs butter
3 Golden Delicious apples
2 Tbs lemon juice
1 Tbs grated lemon rind
1/4 to 1/2 cup honey
1 tsp cinnamon
1/4 tsp nutmeg
1 cup apple juice
1/2 golden raisins
1/2 cup walnuts (optional)

Spread bread with butter and toast both sides
under a broiler. Cut bread into chunks. Place
all ingredients in the slow cooker except
walnuts. The amount of honey should be
determined by tartness of apples. Set slow
cooker on LOW and allow to cook for 5 to 6
hours. If possible, gently stir halfway through
cooking process. If desired, stir in walnuts
just before serving.

PARMESAN ROLLUPS

1 pkg refrigerated crescent rolls.
1/4 cup creamy Ceasar salad dressing.
1 c herb or cheese flavored croutons, crushed.
Grated parmesan cheese

Preheat oven to 375º. Unroll and separate dough to form
4 retangles, pinching to seal. Brush each with salad dressing.
Cut each rectangle crosswise and lengthwise to form four
small rectangles.

With wide spatuala, lift each rectangle and invert onto croutons,
pressing gently. Place crumb side up on greased baking sheet;
sprinkle with Parmesan cheese. Bake for 12 to 14 minutes or
until golden brown. Serve warm

CREAM CHEESE BANANA NUT BREAD W/CINNAMON CRISP TOPPING

3/4 cup butter, softened
1 (8 ounce) package cream cheese, softened
2 cups sugar
2 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed bananas (about 4 medium bananas)
1 cup chopped pecans, toasted (optional)
1/2 teaspoon vanilla extract


Cinnamon Crisp Topping
1/2 cup firmly packed brown sugar
1/2 cup chopped toasted pecans
1 tablespoon all-purpose flour
1 tablespoon melted butter
1/8 teaspoon ground cinnamon

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Combine flour and next 3 ingredients. Gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanilla. Spoon batter into 2 greased and floured 8 x 4 inch loafpans.

To make Cinnamon Crisp Topping:.
Stir together topping ingredients. Sprinkle mixture evenly over batter. Bake 350 for 1 hour, shielding with aluminum foil last 15 minutes to prevent browning. Bread is done when a long wooden pick inserted in center comes out clean and sides pull away from the pan. Cool bread in pans on wire racks 10 minutes. Remove from pans, and cool 30 minutes.

RECIPE BY: Tona in Bama

ORANGE DATE BREAD

Yield:- 9x5-inch loaf
Ingredients:-
3 cups basic formula mix (do not pack)
1/2 cup sugar
1 cup chopped dates
1 cup chopped nuts
1 tablespoon grated orange rind
1 cup orange juice
2 eggs, beaten

Directions:-
Blend mix, sugar, dates, nuts and grated rind. Add combined orange juice and eggs. Beat until well blended. Turn into a greased loaf pan.
Bake in preheated 350ºF oven for 1 hour to 1 hour and ten minutes.

ZUCCHINI BREAD

This is moist, spicy and keeps well.

Ingredients:-

3 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1-1/2 teaspoons salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 cup milk
2 eggs, slightly beaten
1/2 cup vegetable shortening, melted
1 cup sugar
2 cups shredded raw zucchini*
2 cups chopped walnuts (I don't use nuts I use raisins)

*You do not need to peel the zucchini, just grate in the larger holes of the grater. DO NOT squeeze the moisture out before using. Pack it gently into the cup to measure.*

Preheat the oven to 350ºF. Grease anf flour two 8-1/2 x 4-1/2 x 2-1/2-inch loaf pans. Stir and toss together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and set aside. Place the milk, eggs, shortening, sugar and zucchini in a large mixing bowl. Add the combined dry ingredients and beat just until the batter is blanded. Stir in the nuts or raisins. Divide evenly between the prepared pans and bake for about 50 to 60 minutes or until a broom straw or cake tester inserted in the center of loaf comes out clean. remove from oven, and let cool fro a bout 5 minutes; then turn out onto a rack to cool completely.

ROSEMARY CARROT BREAD:- Substitut 2 cups shredded raw carrot for the zucchini and add 2 teaspoons dried rosemary. (I leave out the rosemary to make a carrot bread

CRANBERRY ORANGE NUT LOAF

Ingredients:-
2-1/2 cups Bisquick (or Basic Baking Mix- see Mixes & Recipes)
1/2 cup sugar
1/4 cup flour
1 egg
1 cup milk
2 tablespoons grated orange peel
3/4 cup chopped cranberries
1/2 cup chopped nuts

Method:-
Preheat oven to 350ºF. Grease 9x5x3-inch loaf pan.
Combine baking mix, sugar, flour, egg, milk and orange peel; beat vigorously for 1/2 a minute.
Stir in cranberries and nuts. Pour into pan.
Bake in preheated oven for 1 hour OR until wooden pick inserted in center comes out clean.
Remove from pan. Cool thoroughly before slicing.
Wrap any leftover bread, tightly, in aluminum foil.

CRANBERRY NUT BREAD

2 c. plain flour
1 tsp. baking soda
1 tsp. salt
3/4 c. sugar
1 egg, slightly beaten
2/3 c. milk
1/4 c. melted butter
1 c. whole cranberry sauce
1 c. chopped nuts

Sift together dry ingredients. Add all other ingredients mixing only to moisten dry ingredients. Bake at 350 degrees for 1 hour in 1 greased 9 x 5 inch bread pan.

ROLLS - (Shiloh United Methodist Cookbook)

1 pkg yeast
¼ cup lukewarm water
2 cups milk
½ cup shortening
2 cups flour
3 cups flour-1 T salt

Soak yeast in warm water. Boil milk, shortening, sugar
together for 3 mins. Cool to lukewarm. Add yeast mixture.
Stir. Add 2 cups flour and stir. Cover and let rise until
double in bulk. Add remainder of flour and salt, and
refrigerate. Make into desired number of rolls and allow
to rise 1½ hours before baking in 425º oven.
( I use reconstituted powdered milk.)

Recipe by:DOROTHY PILAND

Recipes from Ms Whit: Sweet Potato Bread

Recipes from Ms Whit: Sweet Potato Bread

3 cups sugar
1 cup salad oil
4 eggs, beaten
2 cups mashed sweet potatoes
3 1/2 cup self-rising flour
1/2 tsp. ground cloves
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp allspice
2/3 cup water

Blend sugar and oil. Add eggs. Mix well. Stir in sweet potatoes
and water. Combine flour and spices. Pour into well greased loaf
pan. Bake at 350º for 1 hour.