Breads

Soak apricots in warm water for 2-3 hours. Drain well.

Mix together sugar, butter, eggs, water and orange juice.

SIft dry ingredients into a bowl and then add to sugar mixture.

Mix thoroughly.

Fold in apricots and nuts.

Pour into loaf pan and bake at 350 degrees for 55 minutes.

Grease 10 muffin cups.

In a bowl, combine brown sugar and butter.

Stir in pineapple and cinnamon.

Spoon into prepared muffin cups.

Place one biscuit on top of each muffin slot.

Bake for 10 minutes at 425 degrees or until golden brown.

Let stand for 5 minutes before inverting onto a serving platter.

Stir flour, measure, and sift with baking powder, salt and 1 tablespoon of the sugar.

Cut in shortening.

Add milk to form soft dough.

Turn onto lightly floured board.

Knead lightly.

Pat into sheet 1/2 inch thick.

Spread with butter, and 2 tablespoons sugar dissolved in orange juice.

Sprinkle with grated orange rind.

Roll like jelly roll and cut in slices 1/2 inch thick. 

Place cut side down in well-oiled pan.

Cover and allow to stand 10 minutes.

Bake at 450 degrees about 15 minutes.

Stir together dry ingredients.

Add the cherries.

Mix eggs, cherry liquid & melted butter.

Add the dry mix to the wet mix until just combined.

Bake for 15-20 minutes at 375 degrees.

Note: add one teaspoon almond extract for a great cherry - almond taste

In a large bowl, combine dry ingredients.

Combine bananas, sugar, egg and butter, mix well.

Stir into dry ingredients just until moistened.

Fill greased or paper lined muffin pan.

Combine topping ingredients; sprinkle over muffins.

Bake at 375 degrees for 20-25 minutes or until muffins test done.

Cool 10 minutes before removing to a wire rack.

Cut biscuits in quarters.

Arrange flat in baking pan.

Melt butter and cheese.

Pour over biscuits.

Bake at 400 degrees about 8 minutes or until golden.

Sift together flour, baking powder, baking soda, salt and cinnamon.

Cream together the butter and sugar.

Beat in eggs.

Stir in lemon juice, pineapple, pineapple juice and nuts. Mix well.

Pour in sifted dry ingredients and mix until moistened.

Pour into a greased loaf pan and bake at 375 degrees for one hour.

Preheat oven to 350 degrees.

Grease and flour muffin pans.

In a medium bowl, combine flours, baking soda, cinnamon, and salt.

In a separate bowl, whisk together the eggs and sugar.

Add oil and vanilla.

Stir in fruits. Fold in dry ingredients mixing until just moistened.

Pour into prepared pans.

Bake large muffins 25 to 30 minutes or miniature muffins about 20 minutes.

Note: If you like nuts, add 1/2 cup nuts when you add the fruits.

Select sweet bread cycle and light crust; start machine.

Makes one (1 1/2 pound) loaf.

Pour the boiling water over the dates and allow to stand.

Cream together the shortening and sugar.

Add the egg and blend thoroughly.

Add vanilla and the remaining ingredients, mix well.

Add the dates and the water and mix again.

Bake at 350 degrees for 55-60 minutes.