Happy Thanksgiving

The perfect turkey!  Dry brined and roasted to perfection!  Best of all..... my grandmother's apron!!! The same one she wore for so very many Thanksgiving feasts, year after year.  Traditions are meant to be carried on by the next generation, and I for one intend to do so!

Brussels Sprouts

These are my favorite brussels sprouts to make at home.  I love the flavor combination of the garlic, salty pancetta, and smoky pine nuts with the mellowed and sweetened sprouts.  At Thanksgiving time I love to incorporate all forms of pork products with one or two side dishes, because I find them so complimentary to the turkey.  So whether it is bacon, pancetta, speck, prosciutto, pork sausage, chorizo or any other pork product, find your favorite and use it.  Make your Thanksgiving feast exceptionally flavorful!

As Always, 

ENJOY!

INGREDIENTS

16 oz. brussels sprouts

2 cloves garlic, chopped

2 oz. pancetta, chopped

1/4 cup pine nuts

Extra Virgin olive oil

salt to taste

 Wash brussels sprouts, trim off ends, cut in 1/2 lengthwise.  Heat skillet to medium high, drizzle in some olive oil, add chopped garlic and chopped pancetta.  Saute for 1-2 minutes, add brussels sprouts.  Toss to coat.  Turn all sprouts cut side down.  Leave, untouched, until the cut side begins to darken. Toss, add salt to taste, and continue cooking until sprouts are tender. Add pine nuts, and toss one more time let cook an additional 30 seconds, until nuts are heated through. Serve

Cranberry Sauce

A beautiful deep red, flecked with bits of apple and orange rind.

Give as a gift, if you are an invited guest to a Thanksgiving feast.

Over the years, I have tasted many types of cranberry sauce, from chunky to smooth, from cooked or raw or jellied. By far, hands down, this is my favorite cranberry sauce.  It has bits of apple and orange rind, and the cranberries are cooked just until they burst.  That gives this sauce such a fresh taste, which is a wonderful complement to all the other foods that will be on your Thanksgiving dinner plate.  It is so quick to prepare, I hope you will give it a try!

As Always,

ENJOY!

INGREDIENTS

1/2 orange, rind only, dice the peel.

3 cups cranberries ( 1 - 12oz. package)

1 granny smith apple, peeled and diced

1/2 tsp.ground cinnamon

1/4 tsp.ground cloves

1/2 orange, juice

1 1/4 cups sugar

   Boil the diced orange peel for 10 minutes.  Drain and discard the water.  Return peel to pot and add all ingredients. Stew for 10 minutes or until cranberries burst. 

   Can be made ahead and stored in the refrigerator.  Serve at room temperature.

Autumn Leaf Cutters For Cookies and Pie

These cutters are so cute and useful.  I purchased these from William-Sonoma in 1991, and I use them every Thanksgiving.  They come in so handy when decorating pies.  Use them to cut out your steam vents ( as you can see I have done in my two previous posts with pies), or make a wreath of leaves around your crimped edges, or even, make overlapping, concentric circles, to cover the top surface of your fruit pie, instead of a lattice top.

The Holly leaf, Maple leaf, Acorn and such, make charming decorations for cookies as well.  Be creative and start cutting some cute dough pieces to decorate whatever delicious goodies you will be baking for your Thanksgiving feast.

As Always,

ENJOY!

Crimson Pie

The berries, cooked together and thick

Hot out of the oven with a beautiful golden crust

Obviously the title of this pie is interesting, in that it is a color.  Webster's says Crimson is deep-red.  From looking at my first photo, you can see that  is true.  Once you cook the BLUEberries with the RED cranberries, you get the beautiful crimson color. 

This pie is my youngest daughter's favorite Thanksgiving pie.  It original came from Bon Appetit, 1990, November issue.  One of my very oldest collected recipes from Bon Appetit.  I was just telling a good friend about this recipe, because it is so easy and the filling can be cooked ahead of time.  It is a wonderful fall berry pie compared to what you might make in the summer.  I hope you will give it a try since it has been a long time family favorite, and is one of our Thanksgiving traditions!

As Always, 

ENJOY!

INGREDIENTS

1/2 small orange(unpeeled), cut into pieces, 

      seeded

4 cups frozen blueberries (about 1 1/2 lbs.)

   thawed

12 ounces cranberries

1 1/2 cups sugar

3 Tbs. cornstarch

2 pie crust disks for 9" pie pan

Coarsely grind orange in processor. Transfer to heavy medium saucepan. Add blueberries, cranberries, sugar and cornstarch. Boil mixture over medium high heat, until thick, stirring constantly, about 3 minutes. Cool completely. Can be made a few days ahead.

Preheat oven to 400 degrees. Roll out one pie disk and line a 9" pie pan.  Spoon berry filling into crust, mounding slightly in the center. Roll out second disk.  Lay over filling. Trim and crimp edges.  Cut steam vents in top crust. Place pie on rimmed cookie sheet and bake for 50 minutes or until golden brown. Cool completely on rack before serving.

Belgian Endive Salad

A wonderfully light and refreshing salad to go with your Thanksgiving feast.  The crunch of the apples and the crispness of the endive are a great compliment to many of the heavy flavors that may accompany your Thanksgiving dinner.  Like most salads, it is very easy and quick to put together.  Toast the walnuts a day ahead and store in a ziplock bag.  The apples and endive can be sliced and put in a bowl, covered, and refrigerated before your guests arrive.  Add the dressing just before serving and toss, then add the toasted nuts and shaved cheese.

As Always, 

ENJOY!

Serves 4

2 large heads Belgian Endive

1/2 granny smith apple

1/2 honeycrisp apple

1/4 cup toasted walnuts

1/4 cup shaved parmiggiano, pecorino or asiago

1/2 Tbs. Dijon mustard

3 Tbs. EVO oil

1 Tbs. white balsamic vinegar

salt to taste

In a small bowl or jar add dressing ingredients, mix and set aside.

Cut endive lengthwise, trim ends and cut into chunks.  Cut apple in half, core, and slice lengthwise into 1/8 inch slices. Toss endive and apples together in serving bowl. Cover and refrigerate until ready to serve.  Toast walnuts.(Can be prepared one day ahead).  When ready to serve, add walnuts and shaved cheese to bowl, add dressing and toss. Serve immediately.

Modern Mince Pie

The filling, after cooking for 1 1/2 hrs.

Pretty crimping and leaf cut-outs to decorate the pie

Hot out of the oven with a beautiful brown crust

   This amazing pie recipe has been part of our family Thanksgiving feast for 24 years!  For many years I subscribed to Bon Appetit magazine.  I always looked forward to receiving them in the mail, especially the November issues!  This recipe comes from the November 1991 issue.  It sounded wonderful with all the fruits and spices, and so I decided to try it.  Cooking the filling, fills your kitchen with the most wonderfully comforting smell.  It is a smell you wish you could bottle.  It permeates the kitchen, and makes you feel so happy to be in the Thanksgiving/Christmas season.

    The first year I baked this pie my mother fell in love with it, as did I!  And so, it has become part of our tradition.  My mom and I are part of the "leftover pie for breakfast"club.  I always bake plenty of pies, so there will be leftovers, and this one is great the next morning with a hot cup of coffee!

    The filling can be prepared a few days ahead, and kept in the refrigerator. Thanksgiving morning, just roll out your crust and fill.  "Easy As Pie".

As Always, 

ENJOY!

3 1/2 lbs. small pippin apples

(about 7) peeled, cored, chopped

1/2 cup chopped pitted prunes

1/2 cup golden raisins

1/2 cup dried currants

1/2 cup dark brown sugar

1/4 cup molasses

1/4 cup brandy 

1/4 cup orange juice

1/4 cup butter, cut into pieces

2 Tbsps. dark rum

1 Tbsp. grated orange peel

1 tsp. grated lemon peel

1 tsp. ground cinnamon

1/4 tsp. ground cloves

1/4 tsp. ground nutmeg

1/4 tsp. ground allspice

pinch of salt

2 pie crust disks( for double crust pie)

    Combine first 17 ingredients in heavy large saucepan.  Cook over low heat for 1 1/2 hrs., stirring occasionally. Cool filling completely. Can be made up to 1 week ahead. Cover and refrigerate.

Preheat oven to 400 degrees. Roll out one pie crust disk and line a 9" glass pie pan.  Spoon filling into crust lined pan.  Roll out second disk. Lay over filling, crimp edges, and cut steam vents.  Bake until crust is golden brown and mince bubbles, about 40 minutes.  Cool completely.  Serve with Rum Raisin Ice Cream if desired.

Anne Marie's English Toffee

   
    The Toffee making season has begun! I love this time of year when you can make so many special dishes, that mean fall, winter,and the holidays. Family being together, with special traditions, whether they are from your national heritage or just simply a family tradition you may have started with your own children. I have so many wonderful memories of holiday baking and candy making with my own mom.  This recipe is one of them! All year family and friends await these special treats. They have become so popular, it is actually now a business. Since so many people ask about my product, I thought I would share a post.  I prepare 1/4 lb. bags, 1/2 lb. bags, and singles, 1 lb. bags are special orders.
    May this time of year fill your hearts with love and joy, and your tummies with many sweet treats!

As Alway,
ENJOY!

Spanish-Style Potatoes

One more delicious potato recipe you may want to try for your Thanksgiving feast.  These potatoes have a thin crispy outside with a very tender inside.  The garlic and parsley, along with butter and lemon zest give it the finishing touch.  

Those garlic fries you love to order in a restaurant, this is the potato version.  Peeling all these baby potatoes takes a little patience, but it is well worth the effort.

As Always,

ENJOY!

Recipe adapted from the Tasting Table Test Kitchen

iNGREDIENTS

3 pounds baby Yukon Gold potatoes, peeled

Kosher salt, to taste

⅓ cup minced Italian parsley

2 large garlic cloves, smashed and minced

⅓ cup olive oil

Flaky sea salt, to taste

2 tablespoons unsalted butter

1 small lemon, for zesting

DIRECTIONS

1. Place the potatoes in a large pot and cover with cold water by 1 inch. Salt the water generously and bring to a low boil, partially covered, over medium-high heat. Cook until the potatoes are fork tender, 20 to 25 minutes.

2. Meanwhile, in a small bowl, combine the parsley and garlic.

3. Strain the cooked potatoes and transfer them to a towel-lined sheet tray.

4. In a large sauté pan, heat the olive oil over medium-high heat. Add the potatoes and cook, shaking the pan occasionally, until the potatoes are light golden brown, 5 minutes. Add 2 tablespoons of the parsley mixture, along with a pinch of flaky sea salt, and continue to cook, shaking the pan and stirring with a wooden spoon, until the garlic and parsley are fragrant and crispy, 1 to 2 minutes. Add the butter and the remaining parsley mixture.

5. Using a Microplane, zest the lemon directly over the potatoes. Stir to combine and cook 1 minute more. Remove from the heat and season to taste with flaky sea salt. Transfer to a platter and serve.

Shiitake Mushroom and Herb Broth

Onion, leek, garlic and herbs, ready to go in the stock pot

Shiitake liquid and herbs, ready to cook down for 2 hrs.

Woody stems removed, and now the mushrooms are ready to be chopped for another use.

If you love all things mushroom, this is your all-purpose recipe.  The amazing rich intensity of the broth can be used for so many things.  Mushroom soup. wild rice soup. stuffing or dressing at Thanksgiving instead of chicken broth.  The mushrooms themselves, now softened from their soaking can be used in a creamy mushroom pasta, on top of pizza, mixed with rice or other grains, added to your stuffing on Turkey day.  Be creative, there are many uses for the broth you will cook down and the soaked mushrooms.

As Always,

ENJOY!

Shiitake Mushroom and Herb Broth

Recipe from the Tasting Table Test Kitchen

Yield: 4 cups

Prep Time: 10 minutes

Cook Time: 2 hours, plus soaking time

Total Time: 2 hours and 10 minutes, plus soaking time

INGREDIENTS

40 dried shiitake mushrooms

½ medium yellow onion, peeled and quartered

1 cup roughly chopped leeks (white and pale green parts)

1 head garlic, split crosswise

4 sprigs thyme

4 sprigs parsley

1 bay leaf

1-inch strip of lemon, peeled using a vegetable peeler

1 teaspoon black peppercorns

DIRECTIONS

1. In a large bowl, cover the shiitake mushrooms with 8 cups cold water. Place in the refrigerator for at least 4 hours or (preferably) overnight, making sure the mushrooms are completely submerged in the water. 2. Over a 4-quart saucepan, strain the shiitake mushrooms, reserving the liquid. Gently squeeze the mushrooms to drain any excess water. Remove the stems and reserve the mushrooms for another use. 3. Add the onions, leeks, garlic, thyme, parsley, bay leaf, lemon and peppercorns to the mushroom liquid and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the broth is reduced by half, 2 hours. Strain through a fine-mesh sieve into a large bowl. Cover and chill until ready to use.

Potato Gratin

    Here is another wonderful potato dish for your Thanksgiving feast.  These potatoes gratin are full of flavor, and cooked to perfection with bubbling melted and browned Gruyere cheese on top.  Using a mandolin to slice all the potatoes, gives them perfect even thin slices.  This helps to ensure your potatoes get thoroughly cooked in the oven.  The garlic and parsley that are scalded with the milk as it heats, ensures great flavors spread throughout the dish.  I hope this becomes a family favorite, or at least makes a cameo presentation at your Thanksgiving dinner table.

As Always,
ENJOY!

Courtesy of :Tasting Table

iNGREDIENTS

2 garlic cloves, smashed, divided

1½ cups heavy cream

½ cup whole milk

¼ cup (½ stick) unsalted butter

10 parsley sprigs, tied together with butcher's twine

2 teaspoons kosher salt, plus more to taste

¼ teaspoon freshly grated black pepper

3 pounds russet potatoes, peeled and very thinly sliced on a mandoline (4 medium potatoes)

2 cups (4½ ounces) grated Gruyère cheese

DIRECTIONS

1. Preheat the oven to 375°. Rub a 9-by 6-inch baking dish with 1 of the smashed garlic cloves.

2. In a small saucepan, combine the cream, milk, butter and parsley bundle. Mince the remaining garlic clove and add to the pot, along with the salt and pepper, and bring to a boil over medium heat, 5 minutes. Remove from the heat, let cool slightly and adjust the seasoning with salt to taste. Discard the parsley bouquet.

3. Place the potato rounds in the prepared baking dish, overlapping each other in long rows. Pour the warm milk mixture over the potatoes and sprinkle the Gruyère on top. Cover the dish with aluminum foil and bake in the preheated oven until the potatoes are almost fork tender, 45 to 50 minutes. Remove the foil and continue to bake until the top is bubbling and golden brown, 15 to 20 minutes more. Let cool for 5 minutes, then serve.

Smashed Potatoes

  Thanksgiving is only a few weeks away.  I will be featuring posts on my blog, of recipes that you and your family may enjoy with your Thanksgiving feast.

These potatoes are easy to make and they give a bit of variety to the basic mashed potato. I love all the herbal notes, and besides chives, I like to also add chopped parsley to these type of potatoes.  It gives them a fresh taste that way.

As Always, 

ENJOY!

Smashed Potatoes

Recipe adapted from the Tasting Table Test Kitchen

Yield: 4 to 6 servings

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

• INGREDIENTS
2½ pounds baby red potatoes, quartered
Kosher salt, to taste
5 parsley sprigs
3 sage sprigs
1¼ cups whole milk
4 tablespoons unsalted butter, plus more for serving
2 tablespoons finely chopped chives

DIRECTIONS

1. Place the potatoes in a large pot and cover with cold water by 1 inch. Salt the water generously and bring to a low boil, partially covered, over medium-high heat. Cook until the potatoes are fork tender, 10 to 15 minutes.

2. Meanwhile, tie the parsley and sage together with butcher's twine and place in a small saucepan. Add the milk and butter, and bring to a low boil over medium-high heat, 5 minutes. Remove from the heat and discard the parsley-sage bouquet.

3. Strain the potatoes, reserving ½ cup of the cooking water, and return both the potatoes and reserved water to the pot. Smash the potatoes with a potato masher or large fork until chunky. Pour the warm milk mixture over the potatoes and continue to smash until smooth. Adjust the seasoning to taste with salt.

4. Transfer the potatoes to a large bowl and top with a pat of butter. Garnish with the chives and serve.

Best Cinnamon Toast

   Cinnamon toast for most people, conjures up memories of when they were kids.  Sandwich bread slices, that were toasted, and then a bit  of butter and a sprinkle of cinnamon sugar added.  This, is not that cinnamon toast!  Rich, decadent, buttery and sweet, this cinnamon toast is like having a cinnamon roll, or sticky bun, or pastry, that you did not have to bake, you merely toasted in a skillet. The caramelized crust it forms is the extra treat you get with every bite of bread.
    The syrup can be prepared up to 3 weeks ahead.  So once that is done, you really only need to make your assembly line of ingredients, the morning you are ready to prepare.

As Always,
ENJOY

Best Cinnamon Toast

Recipe adapted from "Toast, the Cookbook," by Raquel Pelzel (Phaidon Press)

Yield: 4 servings

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

• INGREDIENTS
For the Cinnamon Syrup:
½ cup sugar
3 cinnamon sticks
½ cup water
For the Toast:
4 tablespoons unsalted butter, softened and divided
Four ¾-inch-thick slices Pullman loaf
Pinch kosher salt
3 tablespoons sugar
2 teaspoons ground cinnamon
Confectioners' sugar, for dusting (optional)

DIRECTIONS

1. Make the cinnamon syrup: In a small saucepan, combine the sugar, cinnamon sticks and water, and bring to a boil over high heat, stirring often to dissolve the sugar. Reduce the heat to medium low and simmer until the cinnamon is fragrant, 5 minutes. Remove from the heat and let cool. Makes ½ cup of syrup and can be refrigerated for up to 3 weeks.

2. Make the toast: Evenly spread 3 tablespoons of butter onto both sides of each piece of bread. Place a large skillet over medium heat. Working in 2 batches, place two slices of buttered bread in the hot skillet and set a smaller skillet on top of the bread, pressing down on the toast. Cook until the bread is golden brown, 2 to 3 minutes. Remove the small skillet and flip the bread, sprinkle with a pinch of salt and continue to cook 1½ to 2 minutes longer. Wipe the skillet clean and repeat with the remaining bread slices.

3. In a small bowl, mix the sugar and cinnamon until combined, then transfer all but 2 teaspoons to a large plate. Brush 1 to 2 tablespoons of cinnamon syrup over one side of each bread slice, then dip in the cinnamon sugar, syrup-side down.

4. Wipe the large skillet clean and melt ½ to 1 tablespoon of butter over medium-high heat. Reduce the heat to medium and place the toast, sugared-side down, in the skillet. Weigh down with the small skillet and cook until the edges of the bread are caramelized and the sugar is melted, 3 to 4 minutes. Wipe the skillet clean and repeat with the remaining toast.

5. Serve the toast caramelized-side up and sprinkle with the reserved cinnamon sugar and, if desired, confectioners' sugar.

Butter Leaf Lettuce and Apple Salad

   Now that the weather is cooling,  it is great to enjoy some of our wonderful seasonal fall produce.  Apples and pomegranate arils can be enjoyed together in so many ways.  Here, I have them with blue cheese and walnuts, topping a salad of butter leaf lettuce.
   Make a vinagrette with a touch of Dijon to dress the salad.  Plate the greens, and add your favorite seasonal fruits. With a touch of cheese and nuts to balance out the flavor and texture.

As Always,
ENJOY!

Apple Pie Cake

Bring the Autumn Season right into your kitchen with this cake!  Who couldn't love nutmeg and cinnamon and apples and walnuts all folded into a wonderful moist cake.

This cake recipe comes from my Mom's friend Mary.  It was a family favorite while I was growing up. and it is still a favorite in my own house, today.  Made in a sheet pan, it can serve a crowd.  Just add a spoon of whip cream, and you will have a wonderful dessert to serve your guests.  

I personally love this with a cup of coffee, mid-morning, it just hits the spot!

As Always,

ENJOY!

INGREDIENTS

1/2 cup shortening

2 cups sugar

2 eggs

1 tsp. vanilla

2 cups flour

2 tsp. baking soda

1 tsp. nutmeg

1 tsp. cinnamon

1 tsp. salt

4 Tbsps. Hot Water

5 cups diced apples

1 cup walnuts

   Cream shortening and sugar, add egg and vanilla.  Sift flour and spices, salt and soda. Stir half of flour mixture into shortening mixture. Beat in 2 Tbs. hot water. Add rest of flour and then rest of water. Stir in apples and nuts.  Bake at 350 degrees in greased 9x13 pan for 45 minutes.

Scallops with Orange Glaze

         Scallops are a favorite at my house.  So whatever produce is in season, is what gives me inspiration.  Here I have made a tossed baby greens salad, sprinkled with pomegranate arils.  You could add some mandarin orange wedges, or sliced almonds as well.
      Once the scallops are seared, de-glaze the pan with 2 Tbsps. of orange juice.  Give the pan a few good swirls and add 1/2 Tbsp. of butter.  Swirl until melted, combining the orange juice and butter.  Drizzle this over the top of each scallop, that is already plated on your salad bed. Serve.

2Tbsps. orange juice and 1/2 Tbsp. butter  for one serving

As Always,
ENJOY!

Southern-Style Biscuits

Rich and buttery, one won't be enough!

    Yet, another great recipe from Tasting Table!  These are easy to put together, and can be made ahead or frozen.  I think, although, that I will attempt another method for grated frozen butter.  The recipe suggests using the large side of a box grater. This works fine, but in my opinion to much butter gets stuck to the grater, and is difficult to collect in your bowl.  I love the touch of the added flake salt

(such as Maldon).  These biscuits do not lack for flavor and they are so buttery you hardly need to add any, but then again, what would a warm biscuit be without some soft butter!

As Always,

ENJOY

Southern-Style Biscuits

Recipe from the Tasting Table Test Kitchen

Yield: 10 biscuits

Prep Time: 15 minutes, plus chilling time 
Cook Time: 15 minutes 
Total Time: 30 minutes, plus chilling time

• INGREDIENTS
10 tablespoons butter, frozen
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon sugar
¼ teaspoon baking soda
1 teaspoon kosher salt
¾ cup chilled buttermilk
¼ cup chilled heavy cream
Flakey salt (such as Maldon), for sprinkling

DIRECTIONS

1. Place a rack in the center of the oven and preheat the oven to 450°.

2. Grate the frozen butter using the large side of a box grater. Transfer the butter to a bowl and place in the freezer to chill.

3. Sift the flour, baking powder, sugar and baking soda into a large bowl. Whisk in the salt.

4. Using a fork, stir in the grated, chilled butter then make a well in the center. Add the buttermilk and cream, and stir until the dough begins to clump and become shaggy.

5. Turn the dough onto a lightly floured surface. Working quickly, gently press and fold the dough 4 to 5 times (try not to knead or squeeze the dough), then form it into a rectangle. Pat the dough down to a uniform thickness of ¾ inch.

6. Using a 2½-inch cutter, press straight down through the dough, without twisting. Gather and pat down scraps if needed. Place the biscuits on a parchment-lined baking sheet so that they are just touching and chill in the fridge for 20 minutes.

7. Sprinkle each biscuit with flaky salt and bake until golden on top, 12 to 15 minutes. Let cool slightly before serving. Make ahead: Dough can be made ahead, cut into biscuits, frozen on a sheet tray and transferred to a resealable plastic bag for up to a month.

A to Z Bread

Pumpkin, cranberry, and walnut muffins and loaves.

   This recipe has been in my repertoire for years(over 30 years).  It was given to me by my Home-Ec. teacher when I was in high school. It is the best and ONLY quick bread recipe you will ever need.  As the name suggests, this recipe can be any bread you want....from A to Z.  

    The recipe originally calls for one very large loaf pan to bake the bread.  That takes about 1 hour and 35 minutes.  So, I prefer to bake this batter in muffin tins and small loaf pans which can be done  in 25 - 35 minutes.  

    The list below the recipe is some of the suggestions of  ingredients you can use for your 2 cups of A to Z. Don't be limited by this list alone.  Be creative, or use what you have on hand, anything goes! 

As Always,

ENJOY!

INGREDIENTS

3 cups AP flour - this can be a combination of AP and wheat if you like

1 tsp. salt

1 tsp. baking soda

1 Tbsp. cinnamon (I added pumpkin pie spice to these)

1/2 tsp. baking powder

3 eggs

1 cup oil

2 cups sugar (This can be reduced slightly if your A-Z is sweet, this can also be a combination of   sugars, e.g., granular, brown, maple syrup, honey, raw, turbinado, molasses etc.

2 cups A to Z

1 tsp. vanilla

1 cup nuts

     Sift flour, salt, baking powder, baking soda, and cinnamon, and set aside.

     Beat eggs in large bowl, add oil and sugar, stir well

     Add vanilla, nuts and A to Z, to mixture stir well.

   

     Add flour mixture to the sugar and egg mixture.

    Spoon into well greased loaf pan.  (muffin tins and small pans work great too.)

    Bake at 325 degrees (1 hour 35 minutes for one large pan, 25 minutes for muffin tins, and 35-40 minutes for small loaf pans.  Bake until golden.  On loaf pans check center of bread with toothpick, it should come out clean.

A to Z

Apples                            Coconut                         Marmalade(omit 1C. sugar)

Applesauce                     Dates                              Oranges                        

Apricots                          Figs                                Peaches                         Tapioca

Bananas                          Grapes                            Pumpkin                        Yogurt

Carrots                           Honey(omit sugar)          Raisins                           Yams

Cherries                         Lemons                           Strawberries                    Zucchini