CORN BREAD

1 cup yellow cornmeal
1 cup flour
1/4 cup granulated sugar
1 TBL baking powder
1 tsp salt
1 tsp soda
1/3 c vegetable oil
1 egg, lightly beaten
1 cup milk

Mix wet and dry ingredients separately, then combine. Bake in 8x8 pan at 400* oven for 20 minutes or until toothpick comes out clean. Can be doubled for a 9x13 pan.
For muffins: spoon batter into 10-12 baking cups filled 2/3 full. Bake at 400* for 15 minutes.

ORANGE SLICE CAKE

3 1/2 c. flour
16 oz orange slice candy
8 oz chopped dates
3 1/2 oz coconut (1 1/3 cup)
1 c. melted butter
1/2 tsp. salt
2 c. sugar
4 eggs (slightly beaten)
1 tsp baking soda
1/2 c. buttermilk
2 cups chopped nuts

Cut orange slices into smaller pieces.
Add 1/2 c. of the flour to orange slices; add dates and coconut; add salt and sugar and mix. Pour melted butter over mixtures; mix soda with buttermilk and add to mixture; add eggs; mix. Add nuts and remaining 3 cups of flour and mix well. Spoon into 5-6 mini loaf pans, about 3/4 full. Bake at 300* for approximately 65 minutes. Makes 5 mall loaves.

PUMPKIN BREAD

3 cups sugar                                        1 tsp. salt

1 c. oil                                                 1 tsp. cinnamon

2/3 c. milk or water                             1 tsp. nutmeg

4 eggs                                                  ½ tsp. cloves

2 c. (or 1-15 oz. can) pumpkin            ½ c. chopped nuts

3 ½ c. flour                                          ½ c. raisins (opt.)

2 tsp. baking soda

STREUSEL TOPPING (optional)

½ c. br. sugar                           2 Tbl. flour

¼ c. finely chopped nuts         ½ tsp. cinnamon

                                                2 Tbl. margarine or butter, softened

Heat oven to 350°. Grease and flour bottoms only of 2 (9” x 5”) or 3 (8” x 4”) or 6 miniature loaf pans. Line bottom of pans with wax paper.

In a large bowl combine sugar, oil, water, eggs, and pumpkin; beat 1 minute at low speed. Lightly spoon flour into measuring cup, level off. Add flour, soda, salt, cinnamon, nutmeg and cloves; blend at low speed unto moistened. Beat 1 minute at medium speed. Stir in nuts and raisins. Pour into prepared pans. (Fill pans only ½ full)

Topping (opt.): In a small bowl, combine all topping ingredients until crumble; sprinkle over batter. Bake at 350° for 60 to 75 minutes, or until toothpick comes out clean. Cool 5 minutes; remove from pans. Cool completely on wire racks.

“...very moist; can be made several days ahead, freezes well...”

Donna Sorenson