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• Cream butter, add eggs beating well
• Sift flour and dry ingredients, add alternating with apples to egg mixture
• Stir in lemon and nuts
• Bake in greased loaf pan 350° for 1 hour

• Cream shortening and sugar until light
• Add eggs one at a time, beating well after each addition
• Turn in bananas
• Sift together flour, baking soda and salt. Add to banana mixture
• Mix just until blended
• Pour into greased 9×9 pan
• Bake at 350° for 35–40 minutes, or 9×13 pan for 25 minutes
• Cool

• Sift corn meal with flour, sugar, baking powder and salt into a bowl
• Add egg, milk and oil or butter. Stir until smooth
• Pour into greased 8 x 8 glass pan
• Bake 425° for 15-20 minutes or until golden brown

• In a small saucepan melt butter over low heat. Add sage. Cook and stir, allowing the butter to brown to a nutty color. Remove sage. Cool to room temperature.
• Remove sausage from casing, if necessary. In a large skillet heat vegetable oil over medium heat. Lightly sear the sausage, stirring and breaking it into small chunks as it cooks. Cook through (but don’t allow it to sear too heavily). Transfer to a plate. Cool to room temperature or chill in the refrigerator.
• Preheat the oven to 350° F. Butter an 8-inch cast iron skillet or 9-inch cake pan; set aside. In a medium bowl sift together flour, sugar, baking powder, and salt. Stir in black pepper.
• In a large bowl whisk eggs and lemon peel about 2 minutes, or until frothy. Stir in flour mixture. Add brown butter. Fold in the sausage, pecorino, and raisins.
• Pour batter into prepared skillet. Bake about 30 minutes (if using a cast-iron skillet) or about 25 minutes (if using a cake pan), or until a wooden toothpick inserted into the center comes out clean. Remove from pan; cool on a wire rack. Top with fresh sage leaves, if desired. Serve warm.

• Preheat oven to 350° Grease a 9×5 inch loaf pan.
• Combine the flour, sugar, salt, baking powder, and baking soda. Add the cranberries and walnuts, and stir to coat with flour. Mix together the egg, oil, orange juice, and orange zest. Pour the egg mixture into the flour mixture, and stir until just blended. Spoon the batter into the prepared pan.
• Bake for 50 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack, and cool completely.

• Preheat the oven to 350 degrees F.
• In a food processor combine the flour, sugars, salt, baking soda and butter. Pulse, pulse, pulse until the mixture resembles finely grated cheese. Add the orange zest, juice and the egg. Pulse, pulse, pulse until the mixture is just combined. Remove to a bowl and stir in the diced orange and cranberries.
• Grease and flour the loaf pan and add the batter. Bake in the preheated oven for 1 hour and 15 minutes. Rotate the pan halfway through the cooking time to insure even cooking.
• When done let cool for about 20 minutes and remove from loaf pan. Let cool completely before cutting

• Combine all the dry ingredients and combine well. Make sure the baking-powder mixes with everything else well. Now pour 2 cups of cub soda. Measure carefully, trying not to let it froth up. It’ll froth up the moment you add it to the flour mixture. Combine everything well.
• Fold the dough into a greased loaf pan. sprinkle some more flax seeds and sesame seeds on top. Bake at 200 degree C for 45-50 minutes till the toothpick inserted in the center comes out clean.
• Wait for the loaf to cool down a bit before you cut into it.

Bread:

• Preheat oven to 325 degrees F . Lightly grease two 9×5 inch loaf pans.
• In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes.
• In a large bowl, mix together 1 1/2 cups brown sugar, oil and egg.
• Combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined.
• Fold in rhubarb and nuts. Pour batter into prepared loaf pans.

Topping:

• In a small bowl, combine 1/4 cup brown sugar, cinnamon and butter.
• Sprinkle this mixture over the unbaked loaves.

Baking:

• Bake in preheated oven for 40 minutes, until a toothpick inserted into center of a loaf comes out clean.

• Preheat oven at 350 degrees Grease (2) 9 by 5-inch loaf pans.
• Sift together flour, baking powder, salt, spices and baking soda.
• In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, pecans, chocolate chips , and orange zest. Stir in sifted ingredients. Pour into prepared loaf pans.
• Bake for 50 minutes, or until a skewer inserted in the middle comes out clean. Remove loaves from pans and cool. Chill before slicing.
• Serve with whipped cream and ribbons of zucchini.

• Preheat oven to 325° F (165° C). Grease and flour two 8×4 inch loaf pans.
• In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.
• Bake for 60 to 70 minutes, or until done.

• Sift together flour, baking powder, soda, salt, and spices.
• In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, nuts, chocolate chips, and orange rind. Blend in sifted ingredients. Turn batter into two greased 9 x 5 inch loaf pans.
• Bake at 350° F (175° C) for 50 minutes, or until bread tests done. Remove loaves from pans, and cool. Chill before slicing.