Sweet Potato Bread

Makes 1 loaf

1 medium sweet potato

1/4 cup butter

1/2 cup sugar

1 egg, lightly beaten

1/4 t lemon peel, grated

1 cup flour

2 t baking powder

1/2 t baking soda

1/2 t salt

1/2 t cinnamon

1/2 t nutmeg

1/2 cup milk

1/4 cup walnuts, chopped

1/4 cup golden raisins, chopped

Preheat oven to 375.Scrub the sweet potato and prick in several places with a fork. Bake for 45 minutes or until tender. Cool. Peel and mash the sweet potato with a fork. Reserve 2/3 cup. Turn heat up to 400. Grease loaf pan. Cream the butter and sugar. Beat in the reserved 2/3 cup of sweet potato. Beat in the egg and lemon peel. Sift in the flour with the baking powder, baking soda, salt, cinnamon and nutmeg. Add the dry ingredients an milk alternately by hand, mixing just until blended. Do not over mix. Fold in the nut and raisins. Spoon in the greased pan. Sprinkle a little sugar and cinnamon on top. Bake for about one hour. Bake at 400 F.

Morning Glory Muffins

Makes 3 dozen

6 eggs

2 cups vegetable oil

4 t vanilla extract

4 cups flour

2 1/2 cups sugar

4 t baking soda

4 t cinnamon

1 t salt

4 cups grated carrots

1 cup raisins

1 cup flaked coconut

2 apples, peeled, grated

1 cup chopped pecans

Beat the eggs in a mixer bowl until smooth. Add the oil and vanilla and mix well. Sift the flour, sugar, baking soda, cinnamon and salt together. Add to the egg mixture and mix just until moist. Stir in the carrots, raisins, coconut, apples and pecans. Spoon into oiled muffin cups. Bake for 15 minutes or until the tops spring back when lightly touched. Cool in the pans for 5 minutes. Remove to a wire rack to cool completely. Bake at 350 F.

12-hour Orange Rolls

1 pkg. yeast

1/4 cup warm water

1/2 cup melted butter

3/4 cup scalded mild

1/2 cup sugar

3/4 t salt

3 eggs beaten

4 to 5 cups flour

1/2 cup butter softened

1/2 cup sugar

grated rind of 1 orange

Dissolve yeast in warm water. Combine butter and milk. Stir in sugar, salt and eggs. Cool; stir in yeast and enough flour to make a soft dough. Cover. Allow to rise in a cool place for 5 to 6 hours. Turn out onto lightly floured board. Knead just to coat dough with flour. Dough is very soft and should remain so. Divide dough. Roll into two 8x14 inch rectangles. Spread with soft butter or orange spread (1/2 cup butter, 1/2 cup sugar, and grated rind of one orange.); roll into a long jelly roll. Cut into slices and place in buttered muffin tins. Allow to rise for 5 to 6 hours. Bake for 12 to 15 minutes at 375. Serves 20.

Zucchini Chocolate Bread

(makes 2 loaves)

3 large eggs

1 cup vegetable oil

2 t vanilla extract

2 cups sugar

3 cups grated zucchini

2 1/3 cups flour

½ cup unsweetened cocoa powder

2 t baking soda

1 t cinnamon

1 t salt

¼ t baking powder

1 cup chocolate chips

Preheat the oven to 350. Grease and flour two 9x5x3 inch loaf pans.

Mix the eggs, oil, vanilla, sugar, and zucchini in a medium bowl. Whisk together the flour, cocoa, soda, cinnamon, salt, and baking powder in a large bowl. Stir in the chocolate chips. Add the zucchini mixture and stir well. Pour into the prepared pans.

Bake 45 minutes or until a wooded skewer inserted near the center of a loaf comes out clean. Cool the bread in the pans for 10 minutes, then turn out and finish cooling on a rack.

Lemon Dipped Blueberry Muffins

1 ¾ c flour

1 cup sugar

2 ½ t baking powder

¾ t salt

1 egg, well beaten

1/3 c vegetable oil

¾ c milk

1 cup fresh blueberries washed and dried

2 t grated lemon rind

2 T butter, melted

¼ t lemon juice

Preheat oven to 400. In a large bowl, mix the flour with ½ cup of the sugar, the baking powder, and salt. Make a well in the center. Combine the egg, oil and milk. Add to the dry ingredients, stirring just until moistened. Toss the blueberried with 2 tablespoons of sugar and the lemon rind. Fold into the batter. Fill muffin papers or greased muffin pans 2/3 full. Bake for 20 minutes or until golden brown.

While the muffins bake, prepare the topping by mixing the melted butter and lemon juice. Dip the warm muffins in butter mixture, then in sugar.

Makes 14 muffins

Poppyseed Bread

3 c flour

2 1/2 c sugar

1 1/2 t salt

1 1/2 t baking powder

3 eggs

1 1/2 c milk

1 1/8 c vegetable oil

1 1/2 t poppy seeds

1 1/2 t vanilla

1 1/2 t almond extract

1 1/2 t butter flavoring

GLAZE:

3/4 c sugar

1/4 c orange juice

1/2 t vanilla

1/2 t almond extract

1/2 t butter

Grease and lightly flour two 9x5 inch loaf pans. Preheat oven to 350. Mix all bread ingredients together, then beat for 2 minutes. Pour into pans and bake for 1 hour. Mix glaze ingredients together in a small bowl and pour over hot bread in pans. Let cool before removing from pans.