BREAD AND ROLLS

BREAD
                 APPLE BREAD
Ingredients:
2 c.sugar
2/3 c. margarine
2 eggs
1 c. cold coffee
2 c. apples, diced
1 c. dates, chopped
1 c. raisins
1 c. nuts
3 c. flour
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cloves

Mix all ingredients, stirring after each addition. Pour into
greased and floured bundt pan. Bake at 375° for 60-75
minutes or until done. Cover with foil for last 10 minutes if
browning too quickly. Cool in pan for 20 minutes and
remove.
                                                                 Ann O'Leary


           
 APRICOT NUT BREAD
Ingredients:
1 sm. pkg. Dromedary pitted whole dates
1 (1 Ib.) pkg. apricots
2 c. whole nuts
3 eggs, beaten until firm            
3/4 c. brown sugar
1 tsp. vanilla                      
3/4 c. flour                             
1/2 tsp. baking soda                 
1/4 tsp. baking powder              
pinch of salt

Beat eggs and add vanilla. Add nuts, dates, apricots, and
flour to egg mixture. Then add baking soda, baking powder,
salt, and brown sugar. Bake at 325° for 1 hour.
                                                  Anne McDonald Kelly


                
  BANANA BREAD
Ingredients:
1- 1 1/2 c. sugar (depending on taste)
1/2 c. butter or margarine
1 tsp. vanilla
1/2 tsp. baking soda
1/2 tsp. salt
5 tsp. sour milk (or add 1/2 tsp. vinegar to sour milk)
2 eggs
2 c. flour
3 or 4 ripe bananas, mashed
1/2 c. chopped walnuts

Cream sugar and butter together. Add soda, salt, vanilla,
and eggs to sour milk and mix into butter and sugar until
creamy. Stir in flour. Add bananas and nuts last. Bake in
greased loaf pan (or 2 small loaf pans) for 50 minutes at 35o
degrees or until toothpick comes out clean. If you use 4
bananas it will be heavier and take longer to bake (up to 1
1/4 hrs).
                                                   Laurie McCrohon
                (from grandmother's 1940 church cookbook)


                    
BISHOP'S BREAD
Ingredients:
2 c. flour
2 tsp. baking powder
1 tsp. salt
1 c. nuts, chopped
1 c. pitted dates, chopped
1 c. sugar
4 Ig. eggs, beaten
1 c. semi-sweet chocolate bits
1 c. maraschino cherries, sliced

Mix flour, baking powder, and salt. Add nuts, fruit, and
chocolate mixing lightly. Beat eggs and sugar together and
stir into mixture. Line a 9 x 5 x 3-inch loaf pan
with buttered brown paper. (Bundt pan may also be used.)
Pour in mixture and bake at 325° for 1 1/4 hours. Turn out
on rack and cool. Well wrapped bread stored one day is
best before slicing.
                                                                 Mary O'Connell


                    
 BLUEBERRY BREAD
Ingredients:
1 stick margarine, softened
1 c. sugar
2 eggs
2 c. flour
pinch salt
2 tsp. baking powder
1/2 c. milk
1 tsp. vanilla
1-2 c. blueberries

Mix all ingredients, except blueberries, with electric mixer
on low speed until moistened. Fold in blueberries. Pour
into greased and floured loaf pan, sprinkle with
small amount sugar, and bake at 350° for 45-50 minutes or
until tester comes out clean. (May also be baked in muffin
tins for 30 minutes.)
                                                        Kathleen Murray


          
CRANBERRY APPLE BREAD
Ingredients:
1 1/2 c. flour                         
1 1/2 tsp. baking powder              
2 T. margarine, melted
1 tsp. cinnamon                    
1/4 c. Egg Beaters
3/4 c. sugar
1/2 tsp. baking soda                 
1 c. fresh cranberries
2 c. golden delicious apples, peeled and chopped
1 c. walnuts, chopped

Mix flour, baking powder, cinnamon, and baking soda and
set aside. Mix apples, sugar, and margarine in a bowl. Stir
in Egg Beaters. Add flour mixture and stir just until
moistened. Batter will be thick. Stir in whole cranberries
and nuts. Spread batter into greased loaf pan. Bake at 350°
for 1 hour or until done. Let stand in pan for 10 minutes.
Remove from pan and cool on wire rack.
                                                  Sister Marie Dugas


                   
DATE NUT BREAD
Ingredients:
10-oz. dates, quartered               
1/2 tsp. salt
1 tsp. baking soda                 
2 c. flour
1 c. boiling water                   
1 tsp. baking powder
1 c. sugar                           
1/2 c. nuts
1 egg, well beaten

Combine dates and boiling water. Cool. Add rest of
ingredients and stir well. Pour into ungreased loaf pan.
Bake at 325° for 45 minutes.
                                                            Betty Wasgatt


                     
IRISH SODA BREAD
Ingredients:
3 c. flour                           
2 T. shortening, melted
1 tsp. baking soda (or 3 tsp. baking soda)  
2 T. caraway seeds
1/2 tsp. salt (or 1 tsp. salt)
1 T. baking powder
2/3 c. sugar                  
1 3/4 c. buttermilk (or 2 c. buttermilk)                          
1 c. raisins (or 1 1/2 c. raisins)
2 eggs, beaten                    
2 T. cold butter or margarine

Sift together flour, sugar, baking soda, baking powder, and
salt together. Stir in raisins and caraway seeds. Mix eggs,
buttermilk, and shortening. Add to dry ingredients. Mix only
until moistened and pour into greased 10-inch pie plate (or
large greased and floured oven proof frying pan). Bake at
350° for 45-60 minutes. Cover with foil last 10 minutes if
browning too quickly. Turn out of pan as soon
as cooked. Cool on rack. If desired, 2 tablespoons of cold
butter may be rubbed on cooked bread until a glaze forms.
                                                                   Ann O'Leary;
                                                  Variation by Lucille Kelly


                     
 LEMON BREAD
Ingredients:
1 c. sugar
5 T. butter
2 eggs
1/2 c. milk
1/2 tsp. salt
rind of 1 lemon, grated
1 1/2 c. flour
1 tsp. baking powder
opt: 1/2 c. nuts, finely chopped


Glaze:
1/2 c. sugar                    
juice of 1 lemon   

Blend butter and sugar until creamy. Beat in eggs. Add milk
and mix well. Sift flour and baking powder together and add
to batter. Beat until smooth. Add lemon rind and nuts. Place
in greased loaf pan and bake at 350° for 1 hour. Mix lemon
juice and sugar for glaze until sugar has dissolved. Spoon
glaze over hot bread before removing from the pan.
Continue adding glaze until it is all absorbed into loaf. Good
served with fruit salad.
                                                                 Mary Sullivan


                   
MONKEY BREAD
Ingredients:
3 pkgs. Pillsbury buttermilk biscuits       
2 tsp. cinnamon                         
1 stick margarine, melted
1/4 c. sugar                         
1/2 c. brown sugar

 Cut biscuit dough into quarters. Combine sugar and
cinnamon. Roll biscuits in mixture. Place in greased angel
food cake pan. Add brown sugar to margarine and boil for 1
minute. Pour over rolls. Bake at 350° for 25-30 minutes.
                                                      Beverly Gallagher


                      
PUMPKIN BREAD
Ingredients:
4 eggs                             
2 T. baking soda
3 c. sugar                          
1/2 tsp. baking powder
2 c. pumpkin                       
1/2 tsp. salt
1 c. salad oil                        
1/2 tsp. allspice
1/2 c. raisins                        
1 tsp. cinnamon
1/2 c. nuts                          
1 tsp. ground cloves
3 1/2 c. flour                         
1/2 tsp. ginger
2/3 c. orange juice

Grease and flour two loaf pans. Mix all ingredients in order
listed. Bake at 350° for 1 1/2 hours. Let cool on rack and
remove from pans.
                                                          Donna Connor


                    
SAUSAGE BREAD
Ingredients:
1 Ib. bread dough                  
1 Ib. sausage                      
1 egg
1 sm. jar Progresso fried peppers and onions   
grated Italian cheese
opt.: 1 sm. can mushrooms

Grease a 11 x 16-inch pizza pan. Stretch out dough to cover
it. Remove sausage from casing and fry, cutting into small
pieces. Add Progresso fried peppers and onions and
mushrooms. Remove and drain. Brush top of dough with
half of beaten egg and sprinkle with grated cheese. Add
sausage mix and spread to cover. Roll lengthwise like jelly
roll. Brush top with remaining egg. Let rest 10 minutes and
bake at 375° for 25 minutes.
                                                         Sophie Groccia

               
STRAWBERRY NUT BREAD
Ingredients:
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
3/4 c. sugar
1/2 c. softened butter
2 eggs
2 tsp. almond extract
1 c. plain (or vanilla) yogurt
1 c. chopped almonds
2 c. sliced strawberries

Preheat oven to 350 degrees. Grease and flour 2 loaf pans.
In a small bowl stir in flour, baking soda, and salt. Set aside.
In a large bowl cream butter and sugar. Add eggs and
almond extract and beat until fluffy. Add flour mixture and
yogurt alternately to creamed mixture, beating until well
blended after each addition. Fold in chopped nuts and then
strawberries. Pour batter into pans and bake until a
toothpick comes out clean - 45 minutes to an hour.
While bread is warm, glaze with almond glaze. Combine 1
c. powdered sugar, 1 tsp. almond extract, and 2-3 T. milk.
Drizzle over bread. Cool in loaf pan and refrigerate when
cool. Make be frozen, but develops sticky texture.)
                                                     Laurie McCrohon
         (from Tougas Family Farm Recipe Sourcebook)


           
SWEDISH ALMOND BREAD
Ingredients:
1 1/4 c. sugar                        
1 stick margarine, melted
1 egg                              
1 1/4 c. flour
2/3 c. milk                           
1/2 tsp. baking powder
1 1/2 tsp. almond extract              
confectioners' sugar

Combine sugar and egg. Add flour, baking powder
alternating with milk. Beat well and add margarine. Mix.
Spray 11 x 5-inch pan with cooking oil. Bake at 350° for
30-35 minutes. Cool and remove from pan. Sprinkle with
confectioners' sugar.
                                                         Virginia Latino


                        
 TRUE IRISH BREAD
Ingredients:
1 1/2 c. bread flour
1 1/2 tsp. baking powder
pinch of salt
1/2 c. sugar
1/2 c. raisins
1 egg, beaten
1/4 c. milk or enough for thick, soft dough
1 tsp. caraway seed
butter, approx. size of an egg

Sift together flour, baking powder, and salt. Add sugar and
raisins. Combine in rest of ingredients to form thick, soft
dough and bake in a round pan at 350° for 60 minutes.
When baked, wrap in a damp cloth. A real Irish loaf would
use a recipe tripled in size for a large round loaf. Serves 8
to 10.
                                                               Dick Burke

                             
ZOPFE
                        (Swiss bread)
Ingredients:
2 cubes yeast
2 T. sugar
1 tsp. honey
8 heaping c. flour
dash salt
4 1/2 T. butter, melted
1 3/4 c. milk
2 eggs

Combine yeast, sugar, and honey in a glass jar with enough
warm water to cover the yeast cubes. Add milk to melted
butter and warm mixture. Add eggs to flour and salt and
gradually add milk mixture. Add softened yeast and more
flour if needed. Knead for about 10 minutes. Place dough in
large greased bowl. Cover and let rise in warm soot for 1
1/2 hours. Cut dough in quarters. Roll out and make an x
with two pieces; then braid them together (over, under, and
across). Make certain the knot is in the middle. Let braids
rise for 25 minutes. Brush the top with egg. Preheat oven to
450°, then lower to 375° when putting bread in oven. Bake
25 minutes or until done.
                                                      Danielle Morgan


                     
ZUCCHINI BREAD
Ingredients:
1 1/2 c. zucchini, grated               
3/4 tsp. cinnamon
1 1/2 c. sugar                       
2 eggs        
1 1/2 c. flour
1/4 c. corn oil                           
1/2 tsp. salt
1 tsp. baking powder               
1/2 tsp. of baking soda
opt.: 1/2 c. walnuts, chopped

Grease and flour loaf pan. Mix zucchini, sugar, oil, and
eggs. Sift together dry ingredients and add to zucchini
mixture. Pour into loaf pan and bake at 350° for 1 hour.
                                                             Mary Ann Franco


                                 
 ROLLS


                ANDREW'S PUMPKIN MUFFINS
Ingredients:
3 c. flour
1/2 tsp. salt
1 tsp. cinnamon
2 tsp. baking soda
2 tsp. baking powder
2 c. sugar
1 can pumpkin pie filling
1 1/4 c. cooking oil
4 eggs

Mix flour, salt, cinnamon, sugar, baking powder, and baking
soda together. Then add rest of ingredients and mix until
smooth. Put into lined muffin tins. Bake at 350° for 20
minutes or until a toothpick comes out clean. Make
approximately 20 muffins.
                                                                   Staruk Family


                        
 CRESCENT ROLLS
Ingredients:
1 pkg. dry yeast                     
9-oz. yellow or white cake mix
1 1/2 c. warm water                   
1/2 tsp. salt
3 1/4 c. flour

Dissolve yeast in water in large bowl. Beat in flour and cake
mix. Let rise in greased bowl about 1 hour. Divide dough in
half. Roll out in 12-inch circles and cut 12
wedges. Roll up beginning at wide end. Place point down
on greased cookie sheet. Brush with butter and let rise for
25 minutes. Bake at 350° for 12-15 minutes.
                                                               Carol Groccia


             
SAINT PATRICK'S DAY SCONES
Ingredients:
4 c. flour
1/2 tsp. salt
1 c. dark raisins
2 eggs
1 c. sugar
4 tsp. baking powder
1 c. margarine, cut into sm. cubes
1 c. milk
egg wash (one egg beaten with 1 T. milk)

Whisk together flour, sugar, salt, baking powder. Gradually
add raisins. Add margarine and mix well with fingers or
pastry blender until evenly blended. Whisk together eggs
and milk, gradually stirring in flour mixture to form dough.
Do not over mix. Drop by 1/2 cup amounts onto two
ungreased cookie sheets. Brush each scone
with egg wash. Bake at 350° for 20-30 minutes until lightly
golden.
                                                                  Rita Herbst