Lou I have a recipe I use for banana bread using Bisquick.

BISQUICK BANANA BREAD

2 1/3 c. Bisquick
1 c. sugar
1/3 c. vegetable oil
3 eggs
3 lg. very ripe bananas
1 tsp. vanilla
3/4 c. chopped nuts

Mix together Bisquick, sugar, oil and eggs, beat well. Stir in bananas. Add vanilla and nuts. Bake at 350 degrees for 55 to 60 minutes in loaf pan.

I usually make this . . .

* 1/4 cup white sugar
* 1 teaspoon ground cinnamon
* 3/4 cup butter
* 3 cups white sugar
* 3 eggs
* 6 very ripe bananas, mashed
* 1 (16 ounce) container sour cream
* 2 teaspoons vanilla extract
* 2 teaspoons ground cinnamon
* 1/2 teaspoon salt
* 3 teaspoons baking soda
* 4 1/2 cups all-purpose flour
* 1 cup chopped walnuts (optional)

1. Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
2. In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
3. Bake for 1 hour, until a toothpick inserted in center comes out clean.

Esther Neison (allrecipes.com)

I alter the recipe based on the number of over-ripe bananas there are.

hawk307, Your banana bread looks just fine unless it is gooey under the cracks, then it is not done. A crack usually down the middle is a sign of an excellent bread!!! If it didn't crack I would be concerned!! (overbeaten perhaps)Hope your sale turned out well!! I never go by minutes it is supposed to take but by whether my clean toothpick comes out clean. Nothing liquid on it & no crumbs on it.

You wanted recipes. I posted 1 for a delicious pumpkin bread you mix with just a large bowl & wooden spoon over on desserts forum couple of days ago. 1 thing about your breads is you probably need to bake them at just above center of your oven. I can't see bottom of it but looks like it would just be brown & not dark brown. In my oven I use the 2nd from top rack for breads, pies & cookies. I make Zucchini Bread-3 eggs beaten, 1 c.canola oil, 1 1/2c. sugar. Mix well add 2 tsp real vanilla mix, stir in 2 c. large grated zucchini washed & with just the ends removed(I like them to be about 8-10 in. long & 2-3 in. thick.Mix the dry ingredients together 2c.flour, 1/4 tsp baking powder, 2 tsp baking soda, 3 tsp cinnamon 1 tsp salt, 1 c chopped walnuts(or pecans) 1/2 to 1c raisins (optional) Mix dry ingredients together & mix in with the egg mixture with wooden spoon until just mixed.Pour in prepared pans. I put parchment paper in bottom after I grease & flour whole inside of pans. 2 large loaves or 4 3x6 loaves Bake at 375degrees about 1 hr for large pans, 55 min for small. Sorry I can't write it out on my computer for some strange reason!! Apple Bread- 1 1/2 c. br. sugar,2/3 c. canola oil. 1 egg, 1 c.sour milk(measure 1 Tbs vinegar into 1 cup measuring container & fill to top with milk, let sit few mins.)1 tsp. baking soda, 1 tsp vanilla, 1 tsp. cinnamon, 2 1/2 c. flour 1 1/2 c. diced apples(no skin) 1/3 c. chopped walnuts. Mix in order down to apples & nuts & fold them in with wooden spoon. Pour into 2 prepared pans. Top with this topping before you put in oven. Mix in a bowl 1/2 c sugar,1 tsp. cinnamon,1 Tbs melted butter, Mix well & sprinkle over the 2 large loaves or make 4 small loaves. Bake at 325 degrees about 1 hr. for large loaves, 50-55 min. for sm. loaves. Toothpick will come out clean. Oh, I assume you know to preheat oven for a few minutes before baking anything unless it says cold oven (some pound cakes). I read your post over & see the sale hasn't happened so hope this helps. My aunt gave me this recipe when she was in her 90's as I loved it you can use yellow delicious apples or a little tarter, I use apples off my trees,Beverly Hills & Jonathan but I found that yellow delicious don't shrink up like lot do, get the ones with a little green on them, not mushy(too ripe). Aunt used apples off her tree in So. Dak. They were unknown variety. Good Luck!! And may all your breads crack on top & be delicious!!

Apple Cinnamon Oatmeal Bread

* 1/4 cup butter, softened
* 1 cup white sugar
* 1 cup chunky applesauce
* 1 1/2 teaspoons ground cinnamon
* 2 packets instant apple cinnamon oatmeal (single serving size)
* 2 eggs
* 1 teaspoon baking soda
* 1 1/2 cups all-purpose flour

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9x5 inch loaf pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Mix in applesauce, cinnamon and 1 1/2 packets of the oatmeal. Stir in the eggs one at a time, beating well with each addition. Mix in the baking soda and flour. Pour batter into prepared pan and sprinkle with remaining 1/2 packet of oatmeal.
3. Bake in preheated oven for 60 minutes, until a toothpick inserted into center of the loaf comes out clean.

I posted this recently for several reasons namely that it is very good, easy to make (NO chopping, grating, slicing = the bare minimum of prep, ingredients are normally on hand and above all it was very good. Ideal for a bake sale. Might be fun for you to break up into mini loaves as I did.

Hope this helps.

Kate

A different banana Bread
Coconut Pumpkin Bread 2 cup flour
2 cup sugar
1 tsp baking soda
(2) 3 oz pk coconut pudding mix
1 tsp salt
1 tsp cinnamon
1 ¼ cup oil
5 eggs
2 cup pumpkin puree
Prepare 2 loaf pans. Mix dry ingredients, stir in remaining. Bake 1 hr @ 325.

ZucchiniBread 3 cup flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tsp cinnamon
3 eggs
1 cup oil
1 cups sugar
1 cup brown sugar
3 tsp vanilla
2 cup zucchini, shredded
1 cup nuts
Prepare 2 pans. Preheat oven to 325. Sift flour, salt, baking powder, soda, cinnamon together. In a seperate bowl, eat eggs, oil, vanilla, and sugar together. Combine mixtures, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans. Bake for 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool

I think the Coconut Banana bread came from Allrecipes site, I've had the zucchini bread recipe for so many years, I don't remember where it came from. I probably adjusted the time to work in my oven, so if you do try either, you might check them about 10 minutes before the time I have. I took these to work many times & everyone enjoyed them. Well, not everyone tried the Zucchini Bread, too weird for them, but everyone that did try seemed to love it. They were always gone quickly.

I have a few for you.

Banana Nut Bread

This recipe comes from Farm Journals Homemade Breads by Alice Joy Miller, Joanne G. Fullan and Margaret C. Quinn. Makes 1 loaf.

Ingredients

2 cups flour
¾ cup sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup quick cooking oats
⅓ cup butter or margarine
¾ cup chopped walnuts
½ cup milk
½ teaspoon vanilla
1 egg
1 cup mashed ripe bananas (about 3 medium)

In a bowl, stir together flour, sugar, baking powder, and salt. Stir in oats. With a pastry blender, cut in butter until coarse crumbs form. Stir in walnuts and set aside.

In a small bowl mix milk, vanilla and egg until well blended. Stir in bananas until well blended. Add banana mixture to dry ingredients. Mix until just blended. Pour the batter into a greased 9x5x3 inch loaf pan. Bake at 350 degrees F for 1 hour 15 minutes. Let cool 10 minutes and remove from pan.

Annies Apple Bread

This recipe comes from The Taste of Appalachia by Lyn Kellner. It sounds like a contradiction, but I found the bread to have a crumbly but moist texture. In any case its a winner. Makes 1 loaf.

Ingredients

½ cup butter or margarine
⅔ cup sugar
2 eggs, beaten
1 tablespoon lemon juice
2 cups flour
1 teaspoon baking powder
½ teaspoon salt
2 cups chopped apples (use any apple you like to eat)
1 cup chopped walnuts or pecans

Preheat oven to 350 degrees F. Mix lemon juice in with chopped apples. Cream butter, sugar, and eggs. Stir in flour, baking powder and salt into wet ingredients. Mix until wet. Dont over mix. Fold in apples and nuts. Bake in a greased and floured loaf pan (9x5x3 inch) for 50 minutes. Let cool 10 minutes and remove from pan.

Zucchini Bread

This is one of the ways to take a perfectly healthy vegetable and make it edible. My favorite zucchini bread recipe comes from The Taste of Appalachia by Lyn Kellner. Makes 2 loaves.

Ingredients

3 cups flour
1 teaspoon baking powder
1 teaspoon salt
2 ½ teaspoons cinnamon
3 eggs
2 cups sugar
1 cup vegetable oil
2 teaspoons vanilla
2 cups grated raw zucchini (or summer squash)
1 cup chopped pecans

Mix first four ingredients in a bowl. In a large bowl, beat eggs well, then add sugar, oil, and vanilla and beat until fluffy. Stir in zucchini. Add dry ingredients and the pecans and stir until moistened. Put the batter in two well greased 9x5x3 inch loaf pans and bake for 1 hour at 350 degrees F. Let cool 10 minutes and remove from pan.

Hi:
I just returned to my house and saw all the Threads.
Thanks for the recipes.

They sound close to the ones that dissapeared, which were good.

I should have remembered them. Don't get old !!!

Plus someone gave me some box mixes.

Thanks again , LOU

Lou, I just made an apple praline bread from Southern Living Magazine, it's a winner in my family,I'll get you the recipe! Also, I found this, haven't tested it, but they sound good!

Coconut Bread
Makes: 1 loaf
serve toasted or warm, freezes well
Ingredients
1/2 cup butter, softened
1 cup white sugar
2 eggs
2 tsp. coconut extract
1 cup fancy shred coconut
1 cup sour cream
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
Instructions
Cream together butter and sugar. Beat in eggs and extract, then the sour cream. Add the coconut. Fold in the flour, baking powder and soda. Turn into lightly greased loaf pan and bake at 350 degrees for about 45 minutes or until done. Makes 1 loaf-10 slices
Suggested Substitutions will omit coconut extract and coconut. Use maple extract and walnuts for Maple Walnut bread. Use Lemon extract and 1 tbsp. poppy seeds for Lemon Poppy Seed bread. Use vanilla extract and any fruit such as peaches, pears, cranberries, etc for other changes.

Here is the Apple Praline Bread:
Ingredients
1 1/2 cups chopped pecans, divided
1 (8-oz.) container sour cream
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups finely chopped, peeled Granny Smith apples (about 3/4 lb.)
1/2 cup butter
1/2 cup firmly packed light brown sugar

Preparation
1. Preheat oven to 350°. Bake 1/2 cup pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring after 4 minutes.

2. Beat sour cream and next 3 ingredients at low speed with an electric mixer 2 minutes or until blended.

3. Stir together flour and next 3 ingredients. Add to sour cream mixture, beating just until blended. Stir in apples and 1/2 cup toasted pecans. Spoon batter into a greased and floured 9- x 5-inch loaf pan. Sprinkle with remaining 1 cup chopped pecans; lightly press pecans into batter.

4. Bake at 350° for 1 hour to 1 hour and 5 minutes or until a wooden pick inserted into center comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack.

5. Bring butter and brown sugar to a boil in a 1-qt. heavy saucepan over medium heat, stirring constantly; boil 1 minute. Remove from heat, and spoon over top of bread; let cool completely (about 1 hour).

Note: To freeze, cool bread completely; wrap in plastic wrap, then in aluminum foil. Freeze up to 3 months. Thaw at room temperature.

Holy Southern Catfish !!!!! Thank Yau'll
Lou

This is a recipe from Zabby on the Harvest Forum and the only Zucchini Bread recipe I will use.

Zucchini Bread

3 eggs
1 1/2 cups granulated sugar
1 cup vegetable oil
2 tsp vanilla
2 cups packed finely shredded zucchini
3 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1 cup raisins
1/2 cup chopped nuts

In a bowl, beat eggs, sugar, oil, and vanilla. Stir in zucchini.

Stir together flour, baking powder, soda, salt, and cinnamon. Stir in raisins and nuts.

Stir dry ingredients into zucchini mixture.

Pour into two greased 8- x 4-inch loaf pans.

Bake in 350 degree F oven for 50 to 60 minutes or until tester comes out clean. Freezes well.

Makes 2 loaves.

I also have a Banana Pineapple Bread recipe that uses an 8 oz. can of crushed pineapple and a cup of nuts that friends ask for all the time. Its suppose to make 2 loaves, but every time I make it I wind up with 3 nice loaves. Haven't found it yet, but will post it when I do.

Here is the other recipe I mentioned.

Hawaiian Pineapple Banana Bread

3 cups flour
2 cups sugar
1 t. baking soda
1 t. cinnamon
3/4 t. salt
1 cup chopped pecans
3 eggs, beaten
1 cup vegetable oil
2 cups mashed bananas (about 5)
2 t. vanilla extract
1 8 oz. can crushed pineapple, drained

Preheat oven to 350 degrees F. Combine dry ingredients in a large bowl. Stir in nuts. Combine wet ingredients in another bowl. Mix wet ingredients into the bowl of the dry ingredients. Mix just until all is moistened. Put into two greased and floured regular (8.5") loaf pans.

Bake for 1 1/2 hours at 350 degrees. Cool in the pans for 10-15 minutes then turn out onto a rack and cool completely. Makes two loaves

This recipe I just love for the fall. I normally use Hubbard squash instead of the pumpkin but it's great either way. So good the glaze isn't necessary.

Source is Merle Alexander, copy editor for The Oregonian.

* Exported from MasterCook *

Autumn Cake Loaf

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon cloves
1/2 cup butter
1 cup sugar
1 teaspoon vanilla
2 eggs
3/4 cup pumpkin
3/4 cup chocolate chips -- (I used the mini-chips)
1/2 cup pecans -- toasted, coarsely chopped

GLAZE:
1/2 cup sifted powdered sugar
1/8 teaspoon nutmeg
1/8 tablespoon cinnamon

Grease bottom of 9 x 5 x 3 inch loaf pan. Preheat oven to 350 degrees.

Sift together flour, baking soda, salt and spices. Cream butter in large mixing bowl; gradually add sugar, beating until light and fluffy. Add vanilla. Blend in eggs; beat well. At low speed add dry ingredients alternately with pumpkin, beginning and ending with dry ingredients. Stir in chocolate morsels and 1/4 cup nuts. Spread in pan; sprinkle with remaining nuts.

Bake at 350 degrees for 60-70 minutes or until cake springs back when lightly touched in center. Let cool 15 minutes; remove from pan and allow to cool completely. Drizzle with glaze. Let stand at least 6 hours before slicing.

Glaze: Combine ingredients and blend with 1-2 tablespoons cream until it is of consistency of a glaze.

This one is from Allrecipes.com. Very rich.

* Exported from MasterCook *

Chocolate Banana Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter or margarine -- softened
2 cups white sugar
4 eggs
6 bananas -- mashed
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
1/4 cup unsweetened cocoa powder
1 cup lite sour cream
1 cup semisweet chocolate chips

Preheat oven to 350 degrees F

Lightly grease two 9x5 inch loaf pans.

In a large bowl, cream together margarine, sugar and eggs. Stir in bananas and vanilla. Sift in flour, baking soda and cocoa; mix well. Blend in sour cream and chocolate chips. Pour batter into prepared pans.

Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of a loaf comes out clean.

Finally, this recipe is from Emeril Legasse. Very good and seasonal.

* Exported from MasterCook *

Cranberry-Pecan Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup orange flavored liqueur -- (I used Triple Sec)
1/2 cup sugar
1/4 cup water
1/2 teaspoon whole cloves
1 cinnamon stick -- halved
1 1/2 cups fresh cranberries (or defrosted if frozen)
3/4 cup dark brown sugar
1 stick unsalted butter -- at room temperature
2 large eggs
2 cups flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup buttermilk
1/4 cup fresh orange juice
1 cup chopped -- toasted pecans
1 teaspoon orange zest
1 teaspoon vanilla

In a saucepan, combine the orange liqueur, sugar, water, cloves, and cinnamon stick and bring to a boil. Stir to dissolve the sugar. Add the cranberries. Reduce the heat to a simmer and cook until the berries burst, about 8 minutes. Remove from the heat and let the berries cool in the liquid. Remove the cinnamon stick and cloves and discard.

Preheat the oven to 350 degrees F. Lightly grease a 9 1/4 by 5 1/4 by 2 1/2-inch loaf pan.
In a mixer bowl, using the mixer on high speed (or using a hand mixer), cream the sugar and butter. Add the eggs and beat until light and fluffy.

Into a bowl, sift together the flour, baking soda, cinnamon, and salt. In a small bowl, combine the buttermilk and orange juice. Alternately add the dry ingredients and buttermilk mixture to the creamed butter, beating after the addition of each.

Fold in the reserved cranberry mixture, pecans, orange zest and vanilla. Pour into the prepared loaf pan. Bake until a tester comes out clean, 55 to 60 minutes.

Turn out onto a wire rack to cool. Serve warm or at room temperature. (Can be made ahead. Wrap tightly and store at room temperature 1 day or freeze for up to 2 weeks.)

Carol

Wow !!! Wow !!!
They all look great.
Carol:
I like the last one too.
Can I sip on the Liqueur. I only have Peach Brandy.
I'll have to get a shot and think this out.
Lou

Lou, you can sip on whatever is your beverage of choice, LOL. Seriously, I'm sure orange juice would be fine or whatever. Who knows? Maybe you'll create something better than the original.

I used Triple Sec because I thought it was a "sin" to use Grand Marnier or Courvoisier in a recipe like this. (Neighbor's husband died. She doesn't drink so we inherited his liquor cupboard.)

Carol

Lou, my daughter's best friends mom, made this, and we have adopted the recipe:

Banana Bread

2 c sugar
1/2 c oil (I use grape seed oil, as that is the only one in my house)

2 eggs
3 c flour
1 pinch salt

1/2 c buttermilk
1 to 1 1/2 t baking soda

3 to 4 ripe bananas mashed
1/2 c nuts (optional)

Cream sugar and oil, add eggs, flour, salt, buttermilk (mix the buttermilk and baking soda together) mix and finally bananas and nuts. Pour in to greased bread pans (we use small ones, makes three).
Bake at 350 degree for about 1 hour, top should be split.

and then there is the

Zucchini Chocolate Cake

I used to have the Zucchini listed as secret ingredient, cause that was the only way I could get my girls to eat it. :)

t=teaspoon
T=Tablespoon
c=cup
(German measure)
2 1/2 c unsifted flour (370gramm)
1/2 c cocoa (60 gramm)
2 1/2 t soda (1 Paeckchen Backpulver)
1 t salt (1 Prise)
1 t cinnamon
3/4 c margarine or butter (ca. 160 gramm)
2 c sugar (400 gramm)
3 eggs
2 t vanilla
2 t grated orange peel (optional)
2 c shredded zucchini (1/2 Liter)
1/3 c milk (ca. 1/15 liter oder 70 gramm)
1 c nuts (optional)

350 degree oven (ca. Mittlehitze?)

mix first 3 ingredients, set aside

Beat margarine and add the next 5 ingredients and add the flour mixture and milk. Mix well. Pour in to greased and floured bundt cake form (springform). Bake for 1 hour at 350 degrees. Cool in pan for about 15 minutes and then take it out of the pan to let cool the rest. Drizzle with icing if desired.

Icing
2 c powdered sugar
3 T milk

Really yummy with a dollop of whipping cream on top. :)

I tried this recipe the other day and liked it...will make again. I will also mention I made it because I didn't want to bring booze on the golf course. This was the next best thing.
I would also like to mention that my partner and I came in First....could it have been the bread?

Margarita Bread

1 C.pitted dates, chopped
1/4 C. Tequila
1/4 C. triple sec
1/2 cup warm water
1 tsp. lemon zest
1 tsp lime zest
2/3 C brown sugar
2 T. shortening
1 egg
2 C. flour, sifted
1 tsp. baking soda
1 tsp. salt
2/3 C pecans, chopped

In small bowl combine dates and next five ingredients. Set aside. In large bowl beat sugar, shortening and egg until fluffy. Combine dry ingredients. Add to creamed mixture alternately with date mixture on low to medium speed. Stir in pecans. Put in greased and floured loaf pan. Bake 350 50 - 60 min. If using small loaf pans ( 3-4 mini pans) bake 30 - 35 min. Turn out on wire rack to cool. Can be eaten as is or served with cream cheese spread

Spread

1 8 oz. cream cheese
1/4 c. softened butter
2 tsp. Confectioners sugar
1 T. triple sec
1 T. lime zest

Awfully good with spread!

This looks really good Lou...

Here's a banana bread recipe with some lime to give it a different twist. My family (and friends too) eat it as if it were dessert and it's simple to make.

Guatemalan Banana Bread
2 1/2 c. flour
1/2 c. sugar
1/2 c. brown sugar
3 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. allspice
1 1/4 cup mashed bananas (about 3)
1/4 c. milk
3 T. vegetable oil
1 egg
1 1/2 tsp. grated lime peel
1 T. lime juice

Heat oven to 350 degrees. Grease bottom only of loaf pan (9x5x3). Mix all ingredients. Beat 30 seconds. Pour into pan. Bake until wooden toothpick inserted in center comes out clean (about 70-80 minutes). Cool slightly. Loosen sides of loaf from pan and remove from pan. Cool completely before slicing.

Lou I made something similar to Terry's Chocolate Chip Banana Bread this summer. It was really very good. Rich but not overkill. Just chocolaty & banana goodness. If you like I can find the recipe for you for that one as well.

Kate

Thanks for that link, Terri! I made the chocolate banana bread this afternoon, and it's really delicious. Plus, my husband admitted that he doesn't like the taste--or even the smell--of very ripe bananas in baked goods, so it's all mine!

I have this theory that the underripe-banana people and the overripe-banana people always seem to find each other and get married, but that's probably a separate subject.

Mureen:
Are you sure you are not a Banana Nut cake.
I have to copy all these recipes.
The Choclate Banana Bread sounds good.

They all look good. How am I supposed to lose weight ???
I know I'm making these for the Bake sale BUT
I have to test them !!!
LOU

Lou I found this this morning at allrecipes.com. It has wheat germ and flax seed in it honest! Healthy!

Comparatively speaking of course. I can't speak from personal experience but it sounds good and earned positive reviews so might be fun to try. Myself I would probably ditch the egg for eggbeaters but otherwise it does sound fairly good for you.

Kate

Thanks Kate:
Your irrestible too but I don't know about the Calories.

I don't know if they are looking for Healthy food, to bring to the sale.
But I am !!!!! To eat at home.
Lou

I made Carol's (Readinglady's) Autumn Cake Loaf this past weekend. YUM! Two loaves are gone and we'll be starting on the third one tomorrow. I used some leftover Ambercup squash that I had cooked. It worked out well.

Thanks Carol!