Home Made:
Blueberry Monkey Bread
Makes 1 - 10 x 4 inch tube pan 
Prep Time: 25 Mins
Cook Time: 1 Hr 5 Mins
Ready in: 1 Hr 30 Mins
" Servings are broken off, piece by piece. This snack cake can be enjoyed all year around thanks to frozen blueberries. "
Ingredients    
2/3 c. white sugar
1 tblspn ground cinnamon
4 (12 oz) packages buttermilk biscuits
1 1/4 c. frozen blueberries, dry pack
2/3 c. white sugar
10 tblspns margarine
1 tspn vanilla extract
1 tblspn ground cinnamon
1 c. frozen blueberries, dry pack
  Directions    
Preheat oven to 350 degrees F (175 degrees C). Thoroughly grease a 10 x 4 inch tube pan.
Mix sugar and cinnamon. Cut biscuits in quarters, then roll each piece in sugar-cinnamon mixture. Arrange about 1/4 of the biscuit pieces and blueberries in an even layer in pan.
 Place blueberries between biscuit pieces, creating a mosaic effect. Repeat three times with remaining biscuits and blueberries, covering blueberries of one layer with biscuits in next layer to avoid a column of blueberries.
In saucepan combine sugar, margarine, vanilla, cinnamon, and the additional cup of blueberries. Bring to a boil, then reduce heat. Cook, stirring frequently until sugar is dissolved and margarine is melted. Pour over biscuits in pan.
Bake for 65 mins or until done. Lift or turn out onto a cake plate.
 Makes 1 - 10 x 4 inch tube pan

  
Apricot Raisin Loaf
Submitted by: Carol    
 Makes 1 -9x5 inch loaf 
Prep Time: 15 Mins
Cook Time: 1 Hour
Ready in: 1 Hour 25 Mins
 " This is a great flavorful loaf with plenty of fruits. Wait a day or two before cutting so it will be easy to cut. It will also have a better flavor.
Ingredients:    
1/4 c. margarine
3/4 c. packed brown sugar
2 eggs
1 c. orange juice
2 c. all-purpose flour
2 tspns baking powder
1 tspn salt
1 c. dried apricots, chopped
1 c. raisins
1/2 c. pecans, coarsely chopped
1 tblspn orange zest
3 tblspns apricot jam
1 tblspn water
 Directions    
 Whisk together flour, baking powder, and salt. Stir in apricots, raisins, nuts, and rind.
 In a large bowl, beat together butter or margarine, sugar, and 1 egg until smooth. Beat in second egg. Blend in orange juice. Pour in flour mixture all at once, and stir just to moisten. Scrape into greased 9 x 5 x 3 inch loaf pan.
 Bake at 350 degrees F (175 degrees C) for 1 hour, or until it tests done. Let stand 10 mins, and then remove loaf from pan.
 Stir apricot jam and water together, and heat. Put through strainer. Spoon glaze over hot loaf. Cool on wire rack.
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Cranberry Almond Bread:
2 c. flour. 1 egg, lightly beaten .
3/4 c. sugar. 1 tblspn grated orange zest .
2 tspns baking powder. 1 tspn almond extract .
1/2 tspn salt.
1 c. fresh or frozen Wisconsin cranberries - halved.
3/4 c. whole milk.
1 c. sliced almonds.
6 tblspns melted butter. 
Preheat oven to 325 degrees.
Grease a 9 x 5 loaf pan.
In a large bowl blend the flour, sugar, baking powder, and salt.
In another bowl, combine the milk, melted butter, egg,
orange zest and almond extract.
Add the wet ingredients to the dry ingredients and stir just until
no streaks of flour remain.
Fold in the cranberries and almonds.

Pour batter into prepared loaf pan and spread evenly.
Bang the pan once or twice on the counter to remove any air pockets.
Bake for 1 hour and 10 mins, or until the top is golden and a toothpick
inserted in the center comes out clean.
Cook the bread in the the pan for 10 mins and then turn onto a
rack to cool completely before slicing. Makes one loaf.
 

Chocolate Zucchini Bread
Submitted by: Diane    
 Makes 2 9x5 inch loaf pans 
Prep Time: 30 Mins
Cook Time: 1 Hr
Ready in: 1 Hr 30 Mins
" A moist scrumptious bread with chocolate and spices that even the kids will love. It's a great way to use up all of those extra zucchinis in your garden! "
 Ingredients    
2 (1 oz.) squares unsweetened chocolate
3 eggs
2 cs. white sugar
1 c. vegetable oil
2 cs. grated zucchini
1 tspn vanilla extract
2 cs. all-purpose flour
1 tspon baking soda
1 tspn salt
1 tspn ground cinnamon
3/4 c. semisweet chocolate chips
  Directions:     
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate;
beat well.
Stir in the flour baking soda, salt and cinnamon.
Fold in the chocolate chips.
Pour batter into prepared loaf pans.
Bake in preheated oven for 60 to 70 mins, or until a toothpick inserted into the center of a loaf comes out clean.

Banana wheat bread:
Ingredients    
2 c. whole wheat flour
1/4 c. wheat germ
1 tspn salt
1 tspn baking soda
1 1/2 c. mashed bananas
1/4 c. vegetable oil
1/2 c. honey
2 eggs
1 tspn vanilla extract
 Directions    
Grease a 9 x 5 inch loaf pan. Preheat oven to 350 degrees (175 degrees C).
combine oil, honey, eggs, vanilla, and mashed bananas in a bowl.
 In a large bowl, whisk together flour, wheat germ, salt, and baking soda. Make a well in dry ingredients, and add the banana mixture. Mix together until dry ingredients are moistened. Stir in nuts. Pour batter into prepared pan.
Bake 1 hour in preheated oven. Test for doneness, and cool on wire rack.
  Makes 1 - 9 x 5 inch loaf

Potato Bread:
Sift 1c. plain flour. 3c. s.raising flour.1 tsp. salt.1tsp.sugar into bowl.
Rub in 1/4 c. mashed potato  until mix resembles crumbs.
Make well in centre. Add 1/2 pint[300ml] 1/2 c. water and mix to a soft dough.
Turn out onto floured board Knead until soft and smooth.
Form into loaf shape. Press into greased 9x5" loaf tin
Brush top lightly with milk.
Bake in mod. oven till golden brown. 40-45 mins.

Banana Bread.
500g[1lb] Bananas
2 1/4 c. sugar
4c. plain flour.
1 1/2 tbsps Baking powder.
4 eggs.
125g[4oz] butter
1/2 c. butttermilk.
Peel, and lightly mash bananas- put in large bowl.
Add sugar,flour and baking powder,lightly beaten eggs,softened butter and milk.
Beat with mixer on low until combined then beat on med. for 2 mins.
Grease 2-  9"x5"  loaf tins.line base with greaseproof paper.Spoon mixture into both tins.
Bake in slow oven 1 1/2 - 1 3/4 hrs.
Cool in tin for 10 mins.

Pineapple Corn Bread
 2 c. sifted flour
5 tsp. baking powder
1/4 tsp. baking soda
1 1/2 tsp. salt
1/2 c. sugar
1 c. yellow cornmeal
1 egg, slightly beaten
1 c. milk
3/4 c. crushed pineapple, drained
1/4 c. melted shortening
 
Sift flour, baking powder, soda, salt, sugar & cornmeal into bowl. Combine egg, milk, pineapple & shortening. Pour into dry mixture, stir just to moisten. Pour into greased 8" pan. Bake in 350 F. oven about 50 mins. Cut into squares, serve hot.