Cranberry Bread


2 cups sifted flour1 1/2 cups chopped fresh or frozen cranberries

1  cups sugar

Cranberry Bread to Die For!

1 1/2 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

1/4 cup butter

1 egg

1 tsp grated orange peel

3/4 cup orange juice

1 1/2 cup chopped cranberries

3/4 cup golden raisins

3/4 cups dried cherries

1/2 cup chopped walnuts (optional)

1 tsp vanilla


Heat oven to 350 degrees. Grease bottom of 2 loaf pans: 9X5X3. Sift together flour. sugar, baking powder and baking soda into a large bowl.Cut in the butter until mixture is crumbly.Add egg, orange peel, and orange juice all at once, stir just until mixture is evenly moist.  Fold in cranberries, cherries, and raisins. Spoon into greased one loaf pan 9X5X3 or 3-4 small gift loaf pans. Bake at 350 degree oven until tooth pick comes out clean and loaves are golden brown, about 55-60 minutes Cool 10 minutes on rack. Loosen sides from pans, and remove from pans. Cool completely on rack. May store in refrigerator up to a week, wrapped tightly  or in a  freezer bag.

This bread is WONDERFUL!! And it ships like a dream. It is always one that is included in goodie boxes sent out to family. ENJOY!

Apple Crisp

A delicious recipe to enjoy at this time of the year. My Grand kids love to make this, as it brings praise form those who get to enjoy ir! Easy as well to change it to a diabetic pleasure as well!

2 Tbs sugar or sugar substitute equivalent to to 2 TBS sugar

1 tsp lemon juice

1/2 tsp apple pie spice

1/2 cup rolled oats

1/4 cup sugar or sugar subsitute equaL to 1/4 cup sugar

3 TBS all-purpose flour

1/4 tsp applepie spice

3 Tbs butter

Direction: Pre heat oven to 375 degrees. FILLING” in a large bowl, mix together the apples, sliced, the 2 Tbs sugar OR sugar substitute, Lemon juice, 1/2 tsp applepie spice. Mix well. Turn into a 2 quart baking dish. : 2 Tbsp sugar or sugar substitute that equals 2 tbs sugar,1 tsp lemon juice,1/2 tsp apple spice pie, 1.2 cup rolled oats, 1/4 c sugar or substitute for 1/4 cup sugar.Mix this in with the apple mix.:TOPPING: 1/4 cup sugar, or substitute mix, 1/4 all purpose flour. 3 TBS BUTTER, CUT INTO COARSE PEAS SIZE

Glazed Cinnamon Rolls

I can’t remember where I got this recipe, but it is a great one if you don’t have time to do your own yeast cinnamon rolls. Hope you enjoy it!
Serves 5 rolls
1can (17.5 oz) Pillsbury® Grands!® refrigerated cinnamon rolls with cream cheese icing (5 rolls)
2 tablespoons milk
1/2cup white baking chips
1/2cup Chopped Pecans
  1. Heat oven to 350°F. Spray 9-inch round cake pan with Crisco® Original No-Stick Cooking Spray. Place cinnamon rolls in pan; reserve icing. Bake 20 to 25 minutes or until golden brown. Cool slightly.
  2. Meanwhile, in small microwavable bowl, microwave 1 tablespoon of the milk uncovered on High about 20 seconds or until hot. Stir in reserved icing. Microwave uncovered on High 25 seconds. Stir in baking chips and remaining 1 tablespoon milk. Microwave 25 seconds longer; stir until chips are completely melted. (Microwave in additional 10-second increments, if necessary, until chips are melted.)
  3. Stir pecans into icing mixture. Pour over rolls. Serve warm.

Zucchini Bread

DSC04790_edited-1PREP TIME 20 Min
READY IN 1 Hr 40 Min

Original recipe yield 2 loaves

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
1 cups white sugar
3 teaspoons vanilla extract

1 tsp almond extract
2 cups grated zucchini
1 cup chopped walnuts
1 cup golden raisins OR my favorite, dried cherries

Grease and flour 1 8 x 4 inch pans. Preheat oven to 350 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini , nuts ,and raisins/cherries, until well combined. Pour batter into prepared pan.
Bake for  60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

*** I have found that if I do this bread in a brown coated  pan, if after 1 hour  the bread isn’t quite done, I place it in the microwave on high for 3 minutes. This keeps the top from over cooking. YUMMY BREAD!!!! ENJOY  ALL!DSC04788_edited-1

Urban Farmer Pumpkin Bread

Here is a second bread to make up in 10 1/2 ounce soup cans. Pumpkin Bread. Enjoy!!


3 cups plus 1 Tbs all-purpose flour

1 tsp ground cinnamon

1 tsp ground allspice

1/4 tsp cloves

1/2 tsp nutmeg

1 tsp baking powder

1/2 tsp salt

1 cup vegetable oil

3 cups granulated sugar

3 eggs

1 tsp vanilla

1 cup pecans,toasted and shopped

2 cups canned pumpkin puree(Preferrably Libby brand)


1. Preheat oven to 325 degrees. 2. Prepare 6 to 7  soup cans(10 1/2 ounces) by cutting partchment paper to line sides, not the bottoms. Spray insides of cans with no-stick cooking spray and then line with partchment paper. 3. In a large bowl sift together 3 cups of the flour, cinnamon, allspice, cloves, nutmeg, baking powder, and salt. 4. In a separate bowl mix oil, sugar, eggs and vailla; stir wet ingredients into dry mixture. 5. Toss the pecans with the remaining flou. Stir in the and pecans with the other batter.6. Fill cans 1/2 full and arrange on a baking sheet. Bake 60 minutes, or until golden brown in color and a skewer comes out clean. 7. Cool the breads in their cans for 15 minutes, then turn them out onto a wire rack to finish cooling. Serve with an assortment of festive butters.

tes, then remove

Urban Farmer Cherry-Nut-Applesauce-Spice Can Bread

dsc03377This bread recipe is one similar to the one I use to make in the seventies. I tried it and was surprised how good it tasted. It holds together well, and is just the right size when you want a smaller sandwich with a bowl of warm soup. It also packs well in a lunch bag, which is a big PLUS!!! It is also great for small loaves to be served at a dinner party. This recipe makes 7 10 1/2 ounce soup can loaves.


1 cup unsalted butter, room temperature(2 sticks)

2 cups granulated sugar

3 eggs

3 cups plus 1 Tbs all-purpose flour(divided)

1 tsp baking soda

1 tsp ground cinnamon

1 tsp ground allspice

1 cup dried tart cherries or maraschino cherries, cut into peices(see note)

1 cup almonds or other nuts toasted and chopped(see note)

1 cup buttermilk

1 cup applesauce


1. Preheat oven to 325 degrees. 2.  Prepare 7 soup cans(10 1/2 ounce size) by cutting partchment paper to line just the sides(NOT THE BOTTOM). Spray insides of cans with nonstick cooking spray and then line with parchment paper. 3. In a large bowl cream butter and sugar well. Add eggs one at a time and mix well. 4. Mix 3 cups flour, baking soda, salt, cinnamon, allspice,together and stir into egg mixture. 5. Toss the cherries and almonds with the remaining Tbs of flour. Add buttermilk, applesauce,  cherries and almonds; mix just until everything is combined. 6. Fill cans 2/3s full with batter and arrange on a baking sheet. Bake for about 60 minutes or until golden brown in color, and skewer comes out clean. 7. Cool the breads in their cans for 15 minutes, then turn them out onto a wire rack to finish cooling. Serve with an assortment of festive butters. NOTES: 1. You can also use fresh of fros=zen cherries. 2. To toast nuts, spread on a baking sheet and bake at 350 degree oven for 5 to 8 minutes or until the start to brown.

Old Fashioned Cinnamon Buns

Posted On September 27, 2008

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½ c sugar

½ tsp salt
1 pkg active dry yeast
about 4 cups all-purpose flour
1 c milk
butter or margarine
1 egg
½ c packed light brown sugar
½ c California walnuts, chopped
½ c dark seedless raisins
1 ½ tsp ground cinnamon
Sugar Glaze


1. In bowl combine sugar, salt, yeast, and 1 cup flour. In saucepan heat milk and 1/4 cup butter until warm (120 to 130 degrees F)(Butter or margarine does not need to melt completely). With mixer at low speed, beat liquid into dry ingredients. At medium speed, beat 2 minutes. Beat in egg and 1 cup flour; beat 2 minutes. STIR in 1 ½ cups flour.
2. On floured surface, knead dough until smooth, about 10 minutes, adding more flour (about 1/4 cup) while kneading. Shape dough into ball and place in greased large bowl, turning dough over so that top is greased. Cover and let rise in warm place (80 to 85 degrees F), away from draft, until doubled, about 1 hour.
3. Punch down dough; turn onto floured surface; cover and let rest 15 minutes.
4. Meanwhile, combine brown sugar, walnuts, raisins, and cinnamon. Grease 13″ X9″ baking pan.
5. Melt 1/4 cup butter.

6. On floured surface, roll dough into 18″X12″ rectangle; brush with melted butter; sprinkle on sugar mixture. Starting with 18″ side, roll dough jelly-roll fashion; pinch seam to seal. With seam-side down, cut roll crosswise into 18 slices; place in pan, cut-side down. Cover; let rise until doubled, about 40 minutes.
7. Preheat oven to 400 degrees F. Bake 20 minutes; cool slightly; brush with Sugar Glaze. Makes 18 Buns.

In small bowl, stir 1 cup confectioners sugar and 4 tsp water until smooth.

The secret to perfect buns : dissolve the yeast completely so the dough will rise properly. Make sure the liquid is heated to the correct temperature – a thermometer will tell you precisely. If the liquid is not warm enough the yeast won’t dissolve completely; if it’s too hot the yeast will be killed. Then to be sure all of the yeast is dissolved, check the batter frequently with a rubber spatula for any small brownish flecks, and continue mixing until there are none.
To keep buns all the same size, start with an even rectangular dough. As you roll it out, straighten side of the dough frequently with the edge of a clean ruler.
Cutting the rolled dough is easier if you dust the knife with flour so the moist cinnamon filling won’t stick to the blade

Brown Bread

Posted On September 27, 2008

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This recipe is from Southern Living

½ C all-purpose flour

½ C whole wheat flour
½ C cornmeal
1 C buttermilk
1/3 C molasses
1 tsp baking soda
½ tsp salt
1 C raisins
2   3 ounce packages cream cheese, softened ( for spread )

1.  Combine first 7 ingredients; beat at low speed of an electric mixer 30 seconds. Beat at medium speed until blended. Stir in raisins. Pour half of batter into a greased 2 cup glass measure. Cover with waxed paper, and microwave at MEDIUM (50% power) for 3 minutes; rotate.

2.  Continue to microwave at MEDIUM for 2 to 4 minutes or until edge is no longer doughy. Let stand 5 minutes; unmold. Cool. Repeat process with remaining batter.

Cut loaves into 1/4 inch slices. Spread with cream cheese, or your favorite filler. Use also for sandwiches. ENJOY!!

Banana Nut Bread

Posted On September 27, 2008

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I know a lot of you use Bisquick and I want to share a recipe that was printed in the early 1980’s by General Mills. It is the best Banana Nut Bread recipe I have found.

1/3 cup vegetable oil
2 1/3 cups Bisquick Baking Mix
1 ½ cups mashed ripe bananas(about 3 large)
1 cup sugar
½ teaspoon vanilla
½ cup chopped nuts
3 eggs

Heat oven to 350degrees. Generously grease bottom of loaf pan,9x5x3 inches. Stir all ingredients in pan with fork until moistened, beat vigorously 1 minute. Bake until wooden pick inserted in center comes out clean, 55 to 65 minutes. Cool 5 minutes. Run knife or spatula around sides of loaf to loosen; remove from pan. (If loaf sticks to pan, press gently on sides of loaf with knife or metal spatula.) 1 loaf.

HIGH ALTITUDES: Heat oven to 375 degrees. Mix all ingredients in bowl. Decrease baking mix to 2 cups and sugar to 2/3 cup. Bake 50 to 55 minutes.

Zucchini Bread

Posted On September 27, 2008

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2 cups sugar

2 cups grated zucchini with peel
1 cup oil
3 eggs
3 cups all-purpose flour\1 tsp salt
1 tsp baking soda and 1/2 tsp baking powder
3 tsp vanilla
1/4 tsp ginger
½ tsp cloves
½ tsp allspice
3 tsp cinnamon
1 handful chopped walnuts (optional)
1 handful of raisins

Mix together. Pour into 2 greased medium size bread pans. Bake at 350 degrees F about 70 minute, or until tooth pick inserted in middle comes out clean.
This bread will be moist and sticky on the outside. Let it sit several hours before wrapping it up. The next day it will be perfect.

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