1 (15 ounce) can pumpkin
4 large eggs
1 cup canola oil*
1/3 cup water
4 teaspoons pumpkin pie spice
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
3 cups granulated sugar
3-1/2 cups all-purpose flour
1 cup raisins
1 cup chopped walnuts or pecans

1. In a large bowl, combine pumpkin, eggs, oil and water; mix well stirring by hand. Sift together the pumpkin pie spice, baking powder, baking soda, salt, sugar and flour. Add the flour mixture to the pumpkin mixture a little at a time blending well after each addition. Stir in the raisins and nuts.

2. Divide batter evenly between 2 greased and floured 9 x 5-inch loaf pans. Bake at 350 degrees F. for 1 hour or until wooden toothpick or knife inserted near the center comes out clean. Makes 2 loaves.**

* You may use 1/2 cup of oil and 1/2 cup of applesauce instead of the 1 cup of oil, if desired.

** This bread freezes well. Just wrap in plastic wrap then put into a zipper seal freezer  bag.

Emily

1 cup quick-cooking oats
1/2 cup all-purpose flour
1/4 cup granulated sugar
Pinch of salt
2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
3/4 cup milk
1 egg, beaten
2 tablespoons cooking oil

1. In a large mixer bowl, combine the oats, flour, sugar, salt, baking powder and cinnamon with a wire whisk until well blended. Stir in the remaining ingredients; blend well. Pour into a well greased or buttered round cake pan.

2. Bake at 350 degrees F. for 18 to 20 minutes. Cut into 8 wedges; serve hot. Makes 8 servings.

Emily

1 cup self-rising flour
1/2 cup milk
2 tablespoons mayonnaise

1. In a small bowl, combine the flour and milk; blend well. Stir in the mayonnaise and blend well.

2. Spoon the dough into well greased muffin tins to about 1/2 full. Bake at 400 degrees F for 15 to 20 minutes or until golden brown. Makes 6 to 9 biscuits depending on the size of the muffin tins.

Emily

5 cups all-purpose flour
3 tablespoons sugar
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon salt
3/4 cup shortening
1 (1/4 ounce) package active dry yeast
1/2 cup warm (not hot) water
2 cups buttermilk

1. Sift together the first 5 ingredients; blend shortening into dry ingredients using a pastry blender.

2. In a small bowl, combine the yeast and warm water; add to the flour mixture. Stir in the buttermilk; blend thoroughly.

3. Turn out onto a lightly floured surface; roll to 1/4-inch thickness. Using a 2-inch biscuit cutter, cut out and place on an ungreased baking sheet with sides touching.

Emily

1-1/2 cups 2% milk
1-1/2 cups all-purpose flour
1 tablespoon melted butter
1/2 teaspoon salt
3 eggs
1 garlic clove, minced
1 tablespoon minced fresh thyme
1 tablespoon minced fresh parsley

Preheat the oven to 450 degrees F. In a medium mixer bowl, combine the milk, flour, butter and salt. Beat at medium-high speed of mixer until blended. Add the eggs 1 at a time, beating after each addition, just until smooth.

Stir in the garlic, thyme and parsley. Fill 12 greased muffin cups 3/4 full. Bake for 15 minutes at 450 degrees F. Reduce the heat to 350 degrees F. and bake an additional 15 to 20 minutes or until golden brown. Makes 12 popovers.

Emily

3 large ripe bananas, mashed (about 1-1/4 cups)
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
1/8 teaspoon salt
1-1/2 cups all-purpose flour
1/3 cup chopped walnuts or pecans

1. In a large bowl, combine the bananas and butter; stir in the sugar, egg and vanilla extract.

2. In a small bowl, combine the baking soda, salt and flour; blend well. Add the flour mixture to the banana mixture; blend well.

3. Fill greased or paper lined muffin cups 3/4 full. Bake at 350 degrees F. for 18 to 22 minutes. Cool on a wire rack. Makes 12 muffins.

Emily

BISCUITS:
2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/3 cup shortening
1/2 cup raisins
3/4 cup buttermilk
1 teaspoon vanilla extract

ICING:
1/3 cup powdered sugar
2 teaspoons milk

1. In a large bowl, combine the first 6 ingredients; cut in the shortening until the mixture resembles coarse crumbs. Stir in the raisins. Add the buttermilk and stir just until moistened. Turn onto a lightly floured surface; knead 5 to 6 times. Roll to 1/2-inch thickness; cut with a 2-1/2-inch biscuit cutter.

2. Place on a greased baking sheet with sides slightly touching. Bake at 425 degrees F. for 12 to 15 minutes or until golden brown.

3. In a small bowl, combine the powdered sugar and milk; drizzle over the biscuits. Serve warm.Makes 12 biscuits.

Nutrition information: 1 biscuit = 1 serving. Each serving contains: 179 calories, 6 g fat (1 g saturated fat), 1 mg cholesterol, 340 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.

Emily

2 packages (1/4 ounce each) active dry yeast
1 cup lukewarm water
2 cups milk diluted with 2 cups water
4 tablespoons sugar
4 teaspoons salt
4 tablespoons melted shortening
2 cups all-purpose flour
10 cups all-purpose flour

Dissolve yeast in lukewarm water; set aside. In a large saucepan, scald* the milk/water mixture. Add the sugar, salt and melted shortening; cool to lukewarm. Add 2 cups all-purpose flour and mix well; add the yeast mixture.

Add the remaining all-purpose flour, 1 cup at a time mixing well after each addition. Knead dough until smooth. Place in a large, well-greased bowl; grease top of dough and let stand, covered with a clean cloth, in a warm place** to rise for 1-1/2 hours. Remove from bowl to a lightly floured surface; knead 8 strokes; divide into 4 equal parts and let rest, covered with a clean cloth, for 10 minutes. Shape and put into well-greased loaf pans and let rise for 1 hour more.

Bake at 400 degrees F. for 20 to 30 minutes or until risen and golden brown. Grease or butter the tops, leave in the pans and wrap the pans and bread in a clean cloth until cooled. This will give the bread a soft crust. Remove from the pans and cool completely. Makes 4 loaves.

* To scald milk/water mixture, heat in a medium saucepan, over medium-high heat, just until small bubbles form on the surface; immediately remove from the heat. Do not allow the mixture to boil.

** To create a warm place for the dough to rise, I heat my oven to 200 degrees F for about 5 to 10 minutes, then turn off the oven and place the covered dough inside.

Emily

1 cup whole wheat flour
1 cup rolled oats, quick cooking or old-fashioned
2 teaspoons baking soda
1/2 cup packed brown sugar
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup raisins
1/2 cup flaked coconut
1/2 cup chopped nuts, (I used walnuts)
1 egg, beaten
1 cup milk
3 tablespoons olive or canola oil

1. In a large bowl, combine all the dry ingredients, including the raisins, coconut and chopped nuts.

2. Make a well in the center of the dry ingredients. Add the egg, milk and oil; blend only until moistened.

3. Fill greased muffin cups 1/2 full with mixture. Bake at 375 degrees F for 15 to 17 minutes. Makes 12 to 16 muffins.

Emily

1-1/3 cups all-purpose flour
1/2 cup sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1 egg, lightly beaten
2/3 cup milk
3 tablespoons canola oil
2 tablespoons lemon juice
1/3 cup chopped pecans
2 tablespoons lemon juice
1 tablespoon sugar

Preheat oven to 350 degrees F. Grease bottom and sides of a 7×4-inch loaf pan; set aside.

In a medium bowl, combine the flour, sugar, baking powder and salt. Make a well in the center of flour mixture; set aside.

In a separate bowl, combine the egg, milk, oil, and lemon juice. Add the egg mixture to the flour mixture all at once; stir just until moistened. Fold in the pecans. Pour batter into prepared loaf pan.

Bake for 45 to 50 minutes or until wooden toothpick inserted near the center comes out clean.

Stir together the lemon juice and sugar; brush top of warm loaf with the lemon sugar mixture. Cool in the pan on wire rack for 10 minutes. Remove from the pan and cool completely on wire rack. Wrap tightly and store over night before serving. Makes 1 loaf.

Emily