Marlen's Cantaloupe Bread 3 eggs,beaten 1 c vegetable oil 2 c granulated sugar 3 t pure vanilla extract 2 cups of pureed cantalope 3 c all-purpose flour 1 t salt 1 t baking soda 3/4 t baking powder 2 t ground cinnamon 1/2 t ground ginger 1 c chopped walnuts Mix eggs, oil, sugar and vanilla. Add pureed cantaloupe to mixture. Sift dry ingredients. Add to liquid. Pour into 2 greased and floured 9x5 loaf pans. Bake 325* for 1 hour or until done. Check after 50 minutes. FRESH AUTUMN PEAR BREAD 8 TBL (1 stick) unsalted butter, softened 1 cup sugar 2 eggs, slightly beaten 1 tsp vanilla 2 cups flour 1/2 tsp salt 1 tsp baking powder 1/2 tsp baking soda 1/8 tsp nutmeg 1/4 cup buttermilk or yogurt 1 cup coarsely chopped fresh ripe pears, skin left on Preheat oven to 350°. Butter a 9" loaf pan. In a large bowl, using a mixer, cream teh butter & sugar together until light & fluffy. Add the eggs & vanilla. In a separate bowl, combine the flour, salt, baking powder, baking soda & nutmeg. Add the flour mixture to the butter mixture alternately w/the buttermilk, mixing gently but thoroughly. Gently stir in the pears. Transfer the dough to the prepared pan. Bake 1 hour or until a toothpick inserted near the center comes out clean.~~More Than a Tea Party PEANUT LOAF 5 TBL butter, softened 1/4 cup packed brown sugar 1 cup shelled peanuts, chopped 2 cups flour 1/2 tsp baking soda 1 tsp baking powder 1/3 tsp salt 2 TBL peanut butter 1 egg 1 cup packed brown sugar 1 cup buttermilk or sour milk Preheat oven to 350°. Grease a 9" loaf pan. Spread 3 TBL of the butter over the bottom of the pan; cover w/brown sugar & chopped peanuts. Whisk the flour, soda, baking powder & salt together. Melt the remaining 2 TBL of butter w/the peanut butter. Beat the egg until frothy & beat in the brown sugar gradually. Stir in the peanut butter mixture & the buttermilk. Mix the liquid mixture with the dry ingredients but do not beat. Pour the batter over the brown sugar topping & bake 1 hour. Cool in the pan for 10 minutes, then invert on a rack.~~Soup & Bread LEMON NUT BREAD 3/4 cup butter 1 1/4 cups sugar 3 eggs 2 1/2 cups flour 2 tsp baking powder 1 tsp salt 1/2 cup milk 1/3 cup fresh lemon juice 3/4 cup chopped pecans 2 tsp grated lemon zest Preheat oven to 350°. Grease & flour 9x5" loaf pan. Cream butter & sugar until light & fluffy. Blend in eggs. Combine dry ingtredients & add to creamed mixture alternating w/milk & juice, mixing well after each addition. Stir in nuts & zest. pour into loaf pan. Bake 1 hour to 1 hour 20 minutes. Cool 5 minutes, remove from pan & cool completely.~~Bountiful Arbor

FALL SWEET POTATO BREAD INGREDIENTS FOR = 1 & 1/2 LB LOAF 3/4 CUP = WATER 1/2 CUP = CHOPPED, PEELED SWEET POTATOES 4 TSP = BUTTER OR MARGARIN 3 CUPS = BREAD FLOUR ( OR ALL= PURPOSE ) 3 TBS = NONFAT DRY MILK ( POWDER ) 1 TBS = BROWN SUGAR 3/4 TSP = SALT 1 & 1/4 TSP = ACTIVE DRY YEAST ( OR RAPID RISE ) COMBINE = ALL DRY INGREDIENTS " EXCEPT YEAST " AND SET ASIDE. IN A SMALL SAUCEPAN COMBINE WATER, AND SWEET POTATO, BRING TO A BOIL & REDUCE HEAT, COVER AND SIMMER ABOUT 15 MINUTES OR UNTIL TENDER." DO NOT DRAIN ! " MASH POTATOES IN WATER, (WITH FORK) MEASURE POTATO MIXTURE, AND ADD ENOUGH WATER TO MAKE 1 & 1/4 CUPS MIXTURE. COOL SLIGHTLY TO 120 DEGREE. IN BREAD MACHINE PUT IN SWEET POTATO MIXTURE. THEN DRY INGREDIENTS " EXCEPT YEAST " ON TOP OF LIQUID, ( DON'T MIX ) IN CENTER OF DRY MIXTURE MAKE A SMALL INDENTATION, AND PUT YEAST IN IT. IN ALL FOUR CORNERS PUT A PAT OF BUTTER. ALWAYS PUT LIQUID IN MACHINE FIRST. SET ON BASIC, ( OR BASIC RAPID ) & MEDIUM COLOR. PER SERVING: 72 CAL, 14 G CARB, 0 CHOLESTEROL, 1 G TOTAL FAT, ( 0 G SATURATED ) 81 MG SODIUM. VERY GOOD TOASTED OR WARM.

Here's Barefoot Contessa's recipe for lemon bread 1/2 pound (2 sticks) unsalted butter, at room temperature 2 1/2 cups granulated sugar, divided 4 extra-large eggs, at room temperature 1/3 cup grated lemon zest (6 to 8 large lemons) 3 cups flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon kosher salt 3/4 cup freshly squeezed lemon juice, divided 3/4 cup buttermilk, at room temperature 1 teaspoon pure vanilla extract For the glaze: nocoupons 2 cups confectioners' sugar, sifted 3 1/2 tablespoons freshly squeezed lemon juice Directions Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely. For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

Sheesh, my father told my grandmother (his mother in law) to do that with her sour cream sugar cookies, which did him out of cookies! My grandfather only liked the first cuts, and dad got the second cuts, so after dad told grandma to just cut them square, he didn't get as many cookies! :) Carolb_w_f, it isn't so much flavor, as mine are good taste wise. It's the fluffy texture that I am looking for. That tender center, not really flaky, with the slightly crisp top and bottom. I will eventually get all three posted recipes tested. Today is going to be a lazy day. It is Fat Tuesday, and I have been to the Polish Bakery to get our Pazcky. Not sure I spelled that correctly, but it is pronounced Poonchki. DH is Polish. DS has worked for the bakery for about 3 years now, and as he finally got a decent paying full time job in maintenance at a Senior Living facility that he really loves, his last day was last Sunday. It has been tradition for the last 5 years to go stand in line (out the door and down the sidewalk) the morning of Fat Tuesday for Pazcky. They bring in accordian players, one of the local news channels, and usually a local radio station in the morning. They set up a tent right outside the door in the parking lot with patio heaters for the line to wind in and out of to help us stay warm. Boss is quite often to be found socializing with the customers while offering shots of Vodka and samples of fresh warm Pazcky. They also had a Polish king and queen socializing and dancing the Polka. I also need to figure out what I am going to do with an overflowing room of craft supplies & bedroom furniture so we can get window estimates on Friday. That is frying my brain!