INGREDIENTS:

1 c. all-purpose flour
1/2 c. whole wheat flour
1/3 c. quick-cooking or rolled oats
1 tsp. baking soda
1/2 c. sugar
1/2 c. butter
2 tbsp. milk
2 eggs
1/2 tsp. lemon peel, finely shredded
1 tsp. vanilla
1/2 c. walnuts, chopped
1 c. zucchini or carrots or pears, peeled or peaches, chopped fine

DIRECTIONS:

Combine flours, oats and soda; set aside. In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add sugar; beat until fluffy, scraping sides of bowl after. Add eggs, milk, vanilla and lemon peel; beat well. Stir in vegetables and fruit. Add flour mixture, a third at a time, beating on low speed until combined. Stir in walnuts.

Spread batter in a greased mold or 8×5x2 inch loaf pan. Bake in a 350 degree oven 35 to 40 minutes for mold or 55 to 60 minutes for loaf pan or until a wooden toothpick inserted in center comes out clean. Cover with foil the last 10 minutes of baking. Cool 10 minutes. Remove from pan, cool on wire rack. Wrap and store overnight for easier slicing. Makes 1 loaf or 12 servings.

INGREDIENTS:

3/4 c. butter
2 c. sugar
3 eggs
3 1/2 c. flour
2 tsp. soda
4 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1 tsp. salt
3 c. applesauce
1 c. chopped walnuts
1 lb. raisins
20 orange candy slices, cut in sm. pieces

DIRECTIONS:

Cream butter and sugar. Beat eggs well and add to cream mixture. Combine flour, soda, spices, and salt and sift together twice; add gradually to creamed mixture. Add applesauce.

Combine raisins, chopped nuts, and orange pieces, then add to the above batter. Pour evenly into 4 greased fruit-pan size tins. Bake at 325 degrees for 1 hour 5 minutes or until it tests done.

INGREDIENTS AND DIRECTIONS:

These loaves make a nice gift during the holidays. Sliced, they are a nice addition for breakfast or an afternoon tea. 1/4 c. warm water 1 tsp. honey 1 1/2 c. sugar 1 1/2 c. milk 1 1/2 tsp. salt 8-9 c. flour 3/4 c. melted unsalted butter 3 eggs, well beaten 1 (12 oz.) jar mixed fruit peel, diced 1 1/2 c. white raisins 3/4 c. chopped pecans 1 tbsp. cinnamon

Dissolve the 2 packages of yeast in 1/4 cup warm water. Let set for about 10 minutes, then add the honey. Scald milk and cool to lukewarm. Add the yeast, salt and milk to 3 cups of flour. Beat thoroughly. Cover and let stand in a warm place until sponge is full of bubbles, about 30 minutes. Add 1/2 cup butter, eggs, 3/4 cup sugar and remaining flour; mix thoroughly. Knead on a lightly - floured board until smooth and elastic. Place dough in a large buttered bowl and let rise until doubled in bulk. Punch the dough down.

Toss the fruit and nuts with a bit of flour so that they will mix more readily into the dough. Sprinkle the fruit and nuts over the dough and knead until they are well incorporated. Divide the dough into halves or quarters. Shape into oblongs. Brush with the remaining butter and sprinkle with cinnamon and remaining sugar. Place in greased loaf pans. Cover and let rise until double in bulk. Brush the tops with milk and bake in a 400 degree oven for 10 minutes. Reduce heat to 350 degrees and continue baking for 30-40 minutes. The small loaves will take 30 minutes; larger loaves, 40 minutes. Cool thoroughly before storing. Makes 4 small loaves or 2 large loaves.