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BREADS

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Blueberry Muffins

On low mixer speed, cream butter and sugar until fluffy. Add eggs, one at a time, and mix until blended. Sift dry ingredients and add alternately with milk and vanilla. Mash 1/2 cup blueberries and stir in by hand. Add rest of blueberries whole and stir in by hand.

Grease muffin tins well with butter (grease top surface of tins as well). Pile mix high in each muffin cup. Sprinkle sugar over tops.

Bake at 375° for 30 minutes. Cool in pan for at least 30 minutes. Makes about 1 dozen large muffins.

1/2 c. butter

1 c. sugar

2 c. flour (unsifted)

2 eggs

1/2 c. milk

2 t. baking powder

1/2 t. salt

2 1/2 c. fresh blue-berries

2 t. sugar (for top)

1 t. vanilla

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Old Fashioned Applesauce Cake

Mix together salt, cinnamon, cloves, nutmeg, vanilla and sugar. Dissolve baking soda in a little warm water and stir into applesauce. Add applesauce slowly to sugar mixture. Stir in oil. Stir in flour. Add raisins, dates, nuts to mixture.

Pour into 2 greased and floured 9 x 5-inch loaf pans. Bake at 350° for 45 to 60 minutes.

1 t. salt

1 t. cinnamon

1 t. cloves

1/2 t. nutmeg

1 t. vanilla

2 c. sugar

2 c. unsweetened applesauce

2 t. baking soda

1 c. oil

3 1/2 c. sifted flour

2 c. raisins or chopped dates

1 c. chopped walnuts

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Zucchini Bread

Beat eggs until foamy. Add oil, sugar, vanilla and mix well. Stir in zucchini. Combine the dry ingredients and mix well. Fold in nuts. Pour into two greased and floured 9 x 5- inch loaf pans. Bake at 325° for one hour.

3 eggs

1 c. oil

2 c. sugar

1 t. vanilla

2 1/2 c. zucchini, peeled and grated

3 c. flour

1 T. cinnamon

1 1/2 t. baking powder

1 t. baking soda

1 t. salt

1c. chopped walnuts

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