Foods Recipes

-BRUCE MCMANUS (TTGP71A) 1 3/4 c Whole wheat flour

1 ts Baking soda

1 ts Ground ginger

1 ts Ground cinnamon

1 ts Allspice

1 ds Salt

1 c Milk

1/4 c Plus 1 tablespoon honey

1/4 c Molasses

1/2 c Raisins

1 tb Orange marmalade

Put all ingredients in order listed; select Sweet Bread>> and push start. SPECIAL NOTE: This is not a yeast bread and does not rise very high. The center of this may remain doughy but rest is good. You can also reduce to 1 1/2 flour, 3T honey,3T molasses, 6 T raisins, 2 T marmalade, 3/4 cup milk. Spices remain same. It makes a smaller loaf but will be fully cooked. As I said I haven't tried this but in writing this for you the old glands began salivating and I guess I will. Probably the variation. Then I think I will use yeast and gluten and see what happens. As you have been dealing with DAK for at least the >>> three years you have had your machine you know that he gets carried away with each of his new "finds". I thought he was going to keep this newsletter going for us but maybe other things have his attention right now. I would think you could FROM: BRUCE MCMANUS (TTGP71A)

1 c Shortening; soft

1 1/2 c Brown sugar, firmly packed

4 Eggs

2 1/2 c Sifted all-purpose flour

1 ts Baking powder

1/2 ts Soda

1 1/2 ts Salt

2 ts Cinnamon

3/4 ts Cloves

3/4 ts Nutmeg

2 c Sweetened canned applesauce

1 1/2 c Quaker Oats, uncooked

-- (quick or old-fashioned) 1 c Raisins

1 c Pitted dates

-- cut in small pieces 1 c Candied red cherries

-- cut in small pieces 1 c Chopped nutmeats

Beat shortening and sugar together until creamy. Add eggs, one at a time, beating well after each addition. Sift together 2 cups of the flour, baking powder, soda, salt and spices. Add alternately with applesauce to creamed mixture; blend well. Stir in oats. Combine remaining 1/2 cup flour with raisins, dates, cherries and nutmeats; stir to coat fruits and nutmeats evenly with flour. Stir into batter. Pour into 2 greased and waxed paper-lined 8-1/2" x 4-1/2" x 2-1/2" loaf pans.

Bake in preheated very slow oven (275 F.) about 2 hours. Set pan of hot water in bottom of oven while loaves are baking. Loosen edges; cool on wire rack about 10 minutes. Remove from pans; cool thoroughly. Wrap cooled bread and store one day before slicing. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias