BREADS

PUMPKIN BREAD
1 1/2 - teaspoon nutmeg
2 - teaspoons cinnamon
3 - cups sugar
1 - cup oil
4 - eggs
1 1/2 - teaspoon salt
1 - cup cooked pumpkin
2/3 - cup water
2 - teaspoons soda
3 - cups flour
Mix dry ingredients together and then add the wet ones. Bake in 350 oven for about an hour. Makes 4 loaves. Can substitute pumpkin pie spice for the nutmeg and cinnamon.
SWEDISH TEA RING
1/4 - cup warm water
1 - package dry yeast
3/4 - cup lukewarm milk
1/4 - cup sugar
1 - teaspoon salt
1 - egg
1/4 - cup soft shortening
3 1/2 - 3 3/4 - cups flour
Dissolve yeast in water. Add milk,sugar, egg, shortening and half of the flour to yeast. Mix with spoon until smooth. Add enough remaining flour to handle easily. Turn onto lightly floured board, knead until smooth. Put in greased bowl, let rise until double, punch down, let rise again.
1.- Roll up as for cinnamon rolls.
2.- Place sealed edge down in ring on lightly greased baking sheet.
3.- Pinch ends together.
4.- With shears, make cuts 2/3 of the way through the ring at 1 in. intervals.
5.- Turn each section on it's side.
6.- Let rise until double. 35-40 minutes.
Heat oven to 375 degrees. Bake 25-30 minutes.
Frost while warm with Quick white Icing and decorate with candied cherries.
PLUM OATMEAL BREAD
4 - cups flour
1 1/3 - cup packed brown sugar
2 - tablespoons baking powder
2 - teaspoons cinnamon
2 - teaspoons salt, optional
2 - cups quick-cooking oats
1 - can purple plums, packed in heavy syrup, drain, reserve juice, remove pits and chop plums.
2 - eggs, beaten
1/2 - cup vegetable oil
In mixing bowl, combine flour, sugar, baking powder, cinnamon, salt and oats. Stir chopped plums in flour mixture to coat well. Add enough water to the plum juice to make 1 1/2 cups liquid. Combine plum juice, eggs, and oil; add to flour mixture, stirring just until dry ingredients are moistened. Pour into two greased 8 1/2 x 4 1/2 - inch loaf pans. Bake at 350 degree for 60-70 minutes. Cool 10 minutes; remove from pans. Cool on wire rack. Makes 2 loaves. When baking at high altitudes, reduce the baking powder to 4 1/2 teaspoons.
MONKEY BREAD
2 - cans (7.5 oz. each) Refrigerated Biscuits
3/4 - cup sugar
2 - teaspoons cinnamon
3/4 - cup butter or margarine
Sugar
1/2 cup chopped walnuts, optional
1. Preheat oven to 350 F.
2. Cut each biscuit into quarters.
3. In a large, clean disposable bag, combine 3/4 cup sugar and 1 teaspoon of the cinnamon. Drop in biscuit pieces, a few at a time. Close bag and shake to coat. Layer pieces, without crowding in a greased 9x5x3 - inch Loaf pan.
4. In a small sauce pan, combine butter or margarine and remaining teaspoon cinnamon.
5. Add enough sugar to the coating mixture to equal 1 cup. Add to ingredients in saucepan. Bring to a boil, stirring constantly.
6. Remove from heat and let cool 15 minutes.
7. Stir in nuts and spoon over biscuits in pan. Bake 45 minutes.
Let cool in pan 5 minutes. Remove from pan and let cool completely, on a serving platter. Pull off portions as desired.
APPLE BUTTER MUFFINS
1 3/4 - cups all-purpose flour 2 - teaspoons baking powder
1/2 - teaspoon ground cinnamon
1/4 - teaspoon salt
1/4 - teaspoon ground nutmeg
1/8 - teaspoon ground allspice
1/8 - teaspoon ground ginger
1 - egg, lightly beaten
3/4 - cup milk
1/4 - cup vegetable oil
1/2 - cup thick apple butter
TOPPING
1/2 - cup chopped pecans
3 - tablespoons sugar
In a medium bowl, combine the first eight ingredients. Combine egg, milk and oil; stir into dry ingredients just until moistened. fill greased or paper-lined muffin cups with a rounded tablespoon of batter. top each with a rounded teaspoon of apple butter and remaining batter. Combine topping ingredients; sprinkle over muffins. Bake at 400 degrees for 15 - 18 minutes. cool in pan 10 minutes before removing to a wire rack. YIELD: about 12 standard-size muffins.
* This recipe was made with commercially prepared apple butter.
* This recipe came from Anita Bell, Gallatin, Tennessee
ZUCCHINI CARROT MUFFINS
2 - cups shredded carrot
1 - cup shredded zucchini
1 - cup chopped peeled apple
3/4 - cup flaked coconut
1/2 - cup chopped almonds
2 - teaspoons grated orange peel
2 - cups all-purpose flour
1 - 1/4 - cups sugar
1 - tablespoon ground cinnamon
2 - teaspoons baking soda 3 - eggs, lightly beaten
3/4 - cup vegetable oil
1 - teaspoon vanilla extract
Gently toss together carrot, zucchini, apple, coconut, almonds and orange peel; set aside. In a large bowl, combine flour, sugar, cinnamon, baking soda and salt. Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). Fold in carrot mixture. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375 degrees for 20-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. YEILD: 18 standard-size muffins.
This recipe came from Loretta Blaine, South Burlington, Vermont
ZUCCHINI SQUASH BREAD
3 - eggs
2 1/4 - cups sugar
2 - cups grated zucchini(DON'T PEEL)
1 - cup flour
1/4 - teaspoon baking powder
1 - teaspoon baking soda
1 - teaspoon cinnamon
1 - cup chopped nuts
Blend the eggs, sugar, and grated zucchini together. Mix dry ingredients together, add them and the oil and mix throughly. Grease loaf pan generously. Bake at 350 degrees for 1 hour. If bread cracks, reduce heat to 300 degrees.
MAYONNAISE ROLLS
1 - cup flour
1/2 - cup milk
1 1/4 - teaspoon baking powder
1/4 - cup mayonaise
Mix all ingredients well. Grease muffin tins. Drop by spoonfuls. Bake 20 minutes at 400 degrees.

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