Maple nut bread

Maple Nut Bread
2 cups sifted flour
3 teaspoons baking powder
1 teaspoon salt
1/2 cup brown sugar
1/4 cup shortening
2 eggs
1/2 cup milk
1/4 cup maple flavored syrup
1/2 teaspoon maple extract
3/4 cup chopped nuts
Sift together flour, baking powder and salt. Add sugar, shortening, eggs, milk, syrup and maple extract. Stir until blended; beat for 2 minutes on low speed of mixer. Stir in nuts; pour into a well-greased 8 1/2 by 4 1/2 inch loaf pan. Bake at 350 degrees for 1 hour.

Chocolate nutbread

Chocolate Nutbread
6 cups sifted flour
1 teaspoon salt
2 cups sugar
6 teaspoons baking powder
1/2 cup cocoa
2 eggs
2 cups rich milk
1 tablespoon butter, melted and cooled
1 cup chopped pecans
1 cup ground pecans
Combine flour, salt, sugar, baking powder and cocoa; sift together into mixing bowl. Beat eggs with milk. Add liquid to the dry ingredients and blend. Add butter, chopped nuts and ground nuts; mix thoroughly. Divide dough evenly between 2 greased loaf pans. Let stand in a warm place for 30 minutes. Bake at 325 degrees for 1 to 1 1/2 hours, or until tested done. Turn out onto a rack to cool. Let stand for 24 hours before slicing.

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California prune nut bread

California Prune Nut Bread
1 cup chopped dried prunes
2 teaspoons shredded orange peel
1 cup orange juice
2 cups sifted flour
3/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 eggs, beaten
2 tablespoons salad oil
1/2 cup chopped walnuts
Combine prunes, orange peel and juice; let stand for 30 minutes. Sift together dry ingredients. Combine eggs, oil and prune mixture; add to dry ingredients; mix well. Add nuts; turn into greased 9 by 5 by 3 inch loaf pan. Bake at 350 degrees for 50 to 60 minutes. Remove from pan and cool.

Fried bread

Fried Bread
2 cups sifted flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon shortening
3/4 cup water
Oil for deep frying
Mix dry ingredients; work shortening in and add water; mix well. Shape into 6 balls of equal size. Roll 1 ball at a time to 1/8 inch thickness; cut each into 6 wedges. Fry in hot oil at 375 degrees until puffy and brown.

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Pepper and onion corn sticks

Pepper And Onion Corn Sticks
1 cup sifted flour
1 cup cornmeal
2 tablespoons sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/4 cup chopped green pepper
2 teaspoons instant minced onion
1 cup milk
1 egg, beaten
1/4 cup oil
Sift together flour, cornmeal, sugar, baking powder and salt. Stir in green pepper and onion. Add remaining ingredients; mix until just combined. (Do not overmix.) Pour into hot, well-greased corn-stick pans. Bake at 425 degrees for 12 to 15 minutes, or until browned.
Makes 14 corn sticks.

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Elephant ears

Elephant Ears
1 package dry yeast
1 cup warm water
2 eggs, beaten
4 cups flour
6 tablespoons sugar
Cinnamon sugar mix
Soften yeast in warm water. Combine all ingredients except cinnamon sugar mix; mix well. Divide dough into 12 pieces. Let set for 10 minutes. Roll out on a lightly floured board. Using hands, stretch each piece into circular shape. Heat vegetable oil in 10 inch skillet (cast iron is the best). Place each circle of dough in the hot grease. Turn once; the surface will bubble and blister and should be lightly browned. Turn with spatula and broad knife. Place on absorbant paper toweling; sprinkle immediately with mix of cinnamon and sugar. If you tear a hole in the circle as it is being stretched, that will not matter.
Makes 1 dozen.

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Gingerbread

Gingerbread
1 egg
1/2 cup sugar
1/2 cup molasses
5 tablespoons butter or margarine, melted
2/3 cup water
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon salt
Whipped cream
In a bowl, beat the egg; add sugar, molasses, butter and water; mix well. In a mixing bowl, combine flour, baking soda, ginger and salt; add molasses mixture; beat until well mixed. Pour into a greased 8 inch square baking pan. Bake at 350 degrees for 30 minutes, or until a toothpick inserted near the center comes out clean. Serve warm with whipped cream.
Makes 9 servings.

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