Apple Pecan French Toast

The "Apple Pecan French Toast" recipe can be found at Zulka. Also, can be found on the Zulka Sugar bag called "Cinnamon Apple French Toast."

Submitted by Sue Richichi

"Apple Pecan French Toast." Zulka, http://zulka.com/recipes/apple-pecan-french-toast/#.XMmwFehKi70. Accessed 30 April 2019.

Apple Bread

Ingredients:

Bread

• 2-1/2 cups flour
• 3-1/2 tsp. baking powder
• 3 tbsp. salad oil
• 1 egg
• 1 cup sugar
• 1 tsp. salt
• 3/4 cup milk
• 2 apples, grated
• 1 apple, chopped

Topping

• 1/4 tsp. cinnamon
• 2 tbsp. plus 2 tsp. brown sugar

Directions:

1.  Heat oven to 350°F. Grease and flour a 9x5x3 inch loaf pan. 
2. Measure all ingredients except chopped apple into large mixer bowl. Beat on medium speed for 1/2 a minute, scraping side and bottom of bowl. Fold in chopped apple.
3. Pour into pan. Sprinkle with topping. Bake for 55-65 minutes or until a wooden pick comes out clean. Cool before slicing.

Submitted by Margene McLoughlin

Banana Bread

Ingredients:

• 1/2 cup vegetable oil
• 1 cup sugar
• 2 eggs, beaten
• 3 bananas, mashed
• 2 cups flour
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 2 tbsp. milk
• 1/2 tsp. vanilla

Directions:

1. Mix oil and sugar; beat well. Add beaten eggs and mashed bananas; beat.
2. Sift dry ingredients together and add to first mixture with milk and vanilla; beat well. Pour into greased 9x5x3 inch loaf pan.
3. Bake at 350°F for 1 hour or until a toothpick inserted in center comes out clean.

Submitted by Margene McLoughlin

Bread Pudding

The "Bread Pudding" recipe by ELLENMARIE can be found at Allrecipes.

Submitted by Pat Reilly

ELLENMARIE. "Bread Pudding." Allrecipes, https://www.allrecipes.com/recipe/7177/bread-pudding-ii/. Accessed 6 March 2019.

Cranberry Nut Bread

The "Cranberry Nut Bread" recipe can be found at Ocean Spray.

Submitted by Marie Weber

"Cranberry Nut Bread." Ocean Spray, https://www.oceanspray.com/en/Recipes/By-Course/Breads-and-Muffins/Classic-Cranberry-Nut-Bread. Accessed 18 January 2019.

Pumpkin Bread

Ingredients:

• 2 beaten eggs
• 1-1/2 cups sugar
• 1 (15 oz.) can pumpkin
• 1/2 cup oil
• 1/4 cup water
• 1-2/3 cups flour
• 1/4 tsp. baking powder
• 3/4 tsp. salt
• 1 tsp. baking soda
• 1/2 tsp. ground cloves
• 1 tsp. cinnamon
• 1/4 tsp. vanilla

Directions:

1. Beat eggs. sugar, and pumpkin together. Add the oil and water. Blend and add the remaining ingredients. 
2. Bake in 2 loaf pans at 350°F for 35-40 minutes.

Submitted by Marie Weber

Bread Pudding

Ingredients:

• 4 cups bread cubes, stale (or bake in a 250°F oven for 20-30 minutes to dry them)
• 1/4 - 1/3 cup raisins
• 2 tbsp. instant pudding (french vanilla)
• 1 cup whole milk or half and half
• 2 eggs
• 3 tbsp. melted butter
• 2 tbsp. sugar
• 1/4 tsp. vanilla
• 1/4 tsp. cinnamon
• 1/8 tsp. nutmeg

Directions:

1. Stir together the bread cubes, raisins, and pudding in a large bowl.
2. In a small bowl or mixing cup, mix milk, eggs, butter, sugar, vanilla, cinnamon, and nutmeg. Add to bread cube mixture, and stir to coat. Transfer to a crockpot that has been coated with cooking spray.
3. Cook on low for 2 to 2-1/2 hours, or until a knife inserted in the center comes out clean.

*NOTE: This recipe is made for a small crockpot, but it can be doubled for a full-size crockpot.

Submitted by Sue Richichi

Mom's Beer Bread

Ingredients:

• 1 (12 oz.) can of beer
• 3 cups self-rising flour*
• 3 tbsp. sugar
• 3 tbsp. melted butter

Directions:

1. Mix beer, flour, and sugar. Put into a greased loaf pan. Pour melted butter over top of dough and bake in a 350°F oven for 55-60 minutes.

*NOTE: Regular flour may be used, but then add 2 tsp. baking powder, 1/2 tsp. baking soda, and 1/2 tsp. salt.

Submitted by Mary Berendt, her mother's recipe

Chocolate-Tahini Banana Bread

The "Chocolate-Tahini Banana Bread" recipe by Hannah Klinger can be found at Cooking Light.

Submitted by Sarah Bublitz

Klinger, Hannah. "Chocolate-Tahini Banana Bread." Cooking Light, http://www.cookinglight.com/recipes/chocolate-tahini-banana-bread. Accessed 15 June 2018.

Simme-Kuckies

Ingredients:

• 2 cups milk
• 2 cakes yeast
• 1 tbsp. salt
• 6 tbsp. sugar
• 6 tbsp. shortening, melted
• 5-1/2 cups flour

Directions:

1. Dissolve yeast and 1 tsp. of the sugar in a 1/2 cup of the lukewarm milk.
2. Sift flour, rest of sugar, and salt; set aside. 
3. Mix the rest of the milk, the yeast mixture, and melted shortening in a bowl. Add the sifted flour, keeping out 1/2 cup to use in getting the dough out of the bowl and on the board for kneading a bit. 
4. Grease bowl, put dough in, spread a little melted shortening over top to keep from forming a crust; cover with towel and set in a warm place to rise (about 2 hours).
5. Roll out dough to fit in pie pans (about 5 depending on size). Let rise again in warm place until it fills pie pan. Punch holes in top with end of a wooden spoon. Brush milk all over top. Dot with butter over holes. Sprinkle with sugar and cinnamon on top.
6. Bake at 400℉ for 15-20 minutes.

Submitted by Margene McLoughlin (her grandmother's recipe)

Peach French Toast

The "Peach French Toast" recipe by Geraldine Casey can be found at Taste of Home.

Submitted by Trudy LaFond

*NOTE: Trudy used pears instead of peaches and sprinkled a bit of tapioca to thicken the juices.

Casey, Geraldine. "Peach French Toast." Taste of Home, https://www.tasteofhome.com/recipes/peach-french-toast. Accessed 23 May 2018.

Apple Fritter Bread

Ingredients:

• 1/3 cup brown sugar
• 2 tsp. cinnamon
• 2 Granny Smith apples, peeled and chopped
• 1/2 cup butter
• 2/3 cup sugar
• 2 eggs
• 1-1/2 tsp. vanilla
• 1-1/2 cups flour
• 1-3/4 tsp. baking soda
• 1/2 cup milk plus 1 tbsp. milk, divided
• 1/2 cup powdered sugar

Directions:

1. In a small bowl, combine brown sugar with 1 tsp. cinnamon.
2. In another bowl, combine apples with remaining 1 tsp. cinnamon and stir to mix. Set aside.
3. In a large bowl, cream butter and granulated sugar. Beat in eggs and add vanilla until completely mixed. 
4. In another bowl, whisk the flour and baking soda, and add 1/2 cup of milk and mix until smooth. Add the flour and baking soda mixture to the butter mixture and stir until blended. Pour half of the batter into a 9 x 5 in. loaf pan that has been sprayed with Pam. Layer half of the apple mixture on top of the batter followed by half of the brown sugar mixture. Gently press the apples into the batter. Add the remaining batter into the pan, followed by the remaining apples and brown sugar mixture. Lightly press the apples into the batter and swirl the brown sugar mixture between the apple chunks and into the batter. 
5. Bake 50-60 minutes in 350℉ oven. Cool 15 minutes on a wire rack. While bread cools, prepare the glaze.
6. In a small bowl, combine powdered sugar with remaining 1 tbsp. milk. Mix until cool and drizzle over cooled bread.

Submitted by Trudy Cleaver

Ribbon Pumpkin Bread Recipe

The "Ribbon Pumpkin Bread Recipe" by Beth Ask can be found at Taste of Home.

Submitted by Marie Weber

Ask, Beth. "Ribbon Pumpkin Bread Recipe." Taste of Home, https://www.tasteofhome.com/recipes/ribbon-pumpkin-bread. Accessed 20 September 2017.

Pressed Picnic Sandwiches

Ingredients:

• 1 large loaf of ciabatta bread
• 3-4 tbsp. fresh pesto
• 1/4 lb. sliced sopressata
• 3-4 slices prosciutto
• 3-4 slices provolone cheese
• 3-4 slices mozzarella cheese
• 6-8 basil leaves, washed and patted dry

Directions:

1. Slice the ciabatta bread lengthwise, so there is a top and a bottom slice. Spread 3-4 tbsp. of fresh pesto over the bottom piece of bread, but don't use so much that the bread becomes soggy.
2. Top the pesto with the sopressata, then the prosciutto, then the provolone and mozzarella cheese. Top the cheese with your basil leaves, then place the top of the bread on the sandwich. Press down on the sandwiches with your hands, then very tightly wrap them in plastic wrap. Place the sandwich in the fridge and top with lots of heavy books, a weighted down pot or pan, or other heavy objects you can find. Let sit in refrigerator for up to 24 hours, but even just 3-4 hours, with plenty of weight applied, will yield well-pressed sandwiches.
3. When you are ready to eat, unwrap the sandwiches and use a very sharp knife to cut the sandwich into 9-12 small sandwiches, depending on how big you want them to be. These will keep well after being sliced in an airtight container for up to 2 days.

Submitted by Crystal Faledas from http://www.thecrepesofwrath.com/2011/03/07/pressed-picnic-sandwiches/