Zucchini Bread

Ingredients:
2 cups sugar
1 cup canola oil
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
2 cups shredded zucchini (about 2 medium)
1/2 cup chopped nuts
1 teaspoon grated lemon peel

Preparation Instructions:
In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, salt, baking soda, baking powder and cinnamon; stir into sugar mixture just until moistened. Stir in the zucchini, nuts and lemon peel.
Transfer to two greased 8-in. x 4-in. loaf pans. Bake at 350̊ for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (12 slices each).

“Bluebarb” Coffee Cake

Ingredients:
Crumb Topping:
½ cup granulated sugar
1/3 cup Gold Medal® all-purpose flour
½ teaspoon ground cinnamon
1/4 cup firm butter or margarine
Coffee Cake:
2 cups Gold Medal® all-purpose flour
3/4 cup granulated sugar
1/4 cup shortening
3/4 cup milk
1 egg
2 ½ teaspoons baking powder
3/4 teaspoon salt
1 cup fresh or frozen blueberries
1 cup fresh or frozen (thawed and drained) chopped rhubarb
Vanilla Glaze:
½ cup powdered sugar
1 ½ to 2 teaspoons hot water
1/4 teaspoon vanilla

Preparation Instructions:
1. Heat oven to 375̊F. Grease bottom and side of 9-inch springform pan or 9-inch square pan with shortening or cooking spray.
2. In small bowl, mix 1/2 cup granulated sugar, 1/3 cup flour and the cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly; set aside.
3. In large bowl, mix all coffee cake ingredients except blueberries and rhubarb; beat with spoon 30 seconds. Fold in blueberries and rhubarb. Spread in pan. Sprinkle with topping.
4. Bake 45 to 50 minutes or until toothpick inserted in center of cake (not fruit) comes out clean. Cool 10 minutes. Remove from pan if desired.
5. In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake. Serve warm if desired.

Banana Bread

Ingredients:
½ cup shortening
3/4 cup sugar
2 eggs
1 c. flour
1 tsp baking powder
½ tsp salt
½ tsp baking soda
3 T. sweet milk
1 c. mashed banana


Preparation Instructions: 
Cream shortening - add sugar and eggs. Combine milk, baking soda, and banana. Add baking powder to flour and salt. Mix well. Pour into bread pans.
Bake at 350 - 45-60 min.

Rhubarb Bread

Ingredients: 
1 ½ c. brown sugar
1 egg
2/3 cup oil
1 tsp. vanilla
1 cup buttermilk
2 ½ cups flour
1 tsp. salt
1 tsp. baking soda
2 cups diced rhubarb
½ cup pecans (optional)

Preparation Instructions: 
Mix together first 5 ingredients. Add dry ingredients. Blend well. Fold in Rhubarb and nuts.
Pour into greased floured bread pans. Sprinkle with cinnamon and sugar.
Bake at 350 degrees - 60 min.

Pumpkin Muffins

Ingredients: 
4 eggs
1 ½ cup oil
3 c. flour
2 c. sugar
1 3/4 c. pumpkin
1 T. Cinnamon
2 tsp. Soda
1 tsp. Salt
2 c. raisins (opt.)

Preparation Instructions: 
Beat eggs slightly. Beat in sugar, oil, and pumpkin. Add dry ingredients and mix until smooth. Stir in Raisins. Fill greased muffin cup 2/3 full and sprinkle with brown sugar.
Bake at 375 degrees 10-15 min.