INGREDIENTS:

2 c. sifted flour
2 c. unsifted whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/4 c. golden raisins, chopped
2 tsp. caraway seeds
1 1/4 - 1 1/2 c. buttermilk

DIRECTIONS:

Preheat oven to 375°F for at least 15 minutes.

Combine ingredients in the bowl of an electric mixer in the order given. Grease and flour a cookie sheet (or optionally, placed instead in a greased and floured bread loaf pan). Form dough into a circular shape, and cut a cross in the center with a sharp knife. Dust lightly with flour and bake in oven until nicely browned and when tapping on the bottom causes a hollow sound.

INGREDIENTS:

5 c. flour
5 tsp. baking powder
1/2 tsp. salt
1 lb. grated sharp Cheddar cheese
Vegetable oil
Water to be able to handle (make mixable)
1 lb. hamburger
2 lg. tomatoes, chopped fine
1 lg. onion, chopped fine
Salt and pepper to taste
1 lg. can refried beans
1/2 lettuce head, shredded
Salsa to taste

DIRECTIONS:

Get oil real hot (donut hot). Mix flour mixture until workable by adding water in small amounts. Make into large ball. Let stand 20 minutes. Take small soft ball size pinches off. Roll in floured surface by hand. Play with dough ball until large saucer size (or use rolling pin). Drop rolled piece in hot oil until golden brown. Drain on paper towels. Put refried beans on, hamburger, lettuce, tomatoes, cheese. Salt and pepper to taste.

LEFTOVER BREAD FOR BREAKFAST: Reheat in microwave. Sprinkle on cinnamon/sugar combination or put on butter and honey.

INGREDIENTS:

3 1/2 c. flour
2 c. honey
1 c. oil
4 eggs
3 tsp. cinnamon
2 tsp. baking powder
1 tablespoon dark rum
1 tsp. salt
2 tsp. nutmeg
1 lb. can pumpkin
1/2 tsp. ground ginger
1 c. raisins
1 c. chopped dates
1 c. chopped nuts

DIRECTIONS:

Soak raisins in rum for 10 minutes. Mix flour, spices, honey, eggs and oil. Add baking powder, salt, pumpkin, dates, raisins and rum in which they were soaked, nuts; mix well. Pour into 4-pound coffee cans, greased and lightly floured.

Fill cans half full. Bake one hour at 325°F.

Note: fresh pumpkin can be used, but drain and squeeze dry first. This bread bakes well in a Crock-Pot in a coffee can or Bread and Cake Bake pan. It also bakes/steams nicely in a Mirro pressure cooker insert!