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INGREDIENTS:

1 (6 oz.) can frozen pineapple juice blend concentrate, thawed (I use Chiquita “Caribbean Splash”)
1/2 c. plain yogurt
1 c. milk
1/2 c. apple juice
1/4 c. vegetable oil
4 c. whole wheat flour
4 tsp. baking powder
2 tsp. baking soda
1/2 c. rolled oats

DIRECTIONS:

Stir together dry ingredients. Stir together wet ingredients and add to dry ingredients. Stir until blended. Spoon into two greased 9×5 inch loaf pans and bake at 325 degrees for about 45 minutes.

Store in refrigerator. This tastes best when flavors have blended for a day or two. This bread freezes very well.

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INGREDIENTS:

2 c. boiling water
1/2 c. rolled oats, quick cooking
1/2 c. warm water
1 pkg. dry yeast
1 c. dates and nuts, chopped
1/2 c. sugar
1 tbsp. salt
2 tbsp. shortening, melted
5 to 5 1/2 c. flour

DIRECTIONS:

Pour boiling water over oats, stir and allow to cool. Soften yeast in warm water, adding half of the sugar plus 1/2 cup flour. When light and bubbly, stir in oats with remaining sugar, salt, and shortening. Stir dates and nuts into remaining flour. Add to first mixture. Knead slightly. Place in greased bowl, turning once to boil tops. Cover and allow to rise until double. Pinch down and divide into 2 portions. Knead lightly and place into greased bread pans. Let rise until double. Bake at 375 degrees or 50-60 minutes.

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INGREDIENTS:

6 tbsp. (3/4 stick) butter, softened
1/2 - 2/3 c. brown sugar
2 eggs
1 tbsp. grated lemon peel
1 tbsp. grated orange peel
1 1/2 c. cottage cheese
2 c. flour
2 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. salt
1 c. finely chopped dried apricots
1/2 c. chopped pecans

DIRECTIONS:

Cream butter in large bowl. Add sugar, gradually beating until light and fluffy. Add eggs, one at a time. Beat well after each addition. Add fruit peels and cottage cheese - beat.

Mix flour, baking powder, soda and salt. Add to butter-egg mixture. Mix just until blended. Fold in apricots and nuts. Turn into 2 buttered (7 3/8 x 3 5/8 x 2 1/4 inch) loaf pans or 1 (9×5x3 inch) loaf pan.

Bake in moderate oven 350 degrees for 50 minutes. Toothpick should come out clean when inserted in middle. Turn loaves onto wire rack to cool.