2-1/2 cups all purpose flour
1 cup oats, uncooked
1/2 cup chopped nuts
1 tablespoon baking powder
1-1/2 teaspoons cinnamon
1 teaspoon salt
1/4 teaspoon nutmeg
1-1/4 cups packed brown sugar
3 eggs
2/3 cup vegetable oil
1 teaspoon vanilla
2 cups shredded apple (about 3 large apples)

Heat oven to 325. Grease bottom only of a 9 x 5 inch loaf pan. In medium size bowl, combine flour, oats, nuts, baking powder, cinnamon, salt and nutmeg. In large bowl, combine sugar, eggs, oil and vanilla; mix until smooth. Stir in apple. Add flour mixture, mixing just until dry ingredients are moistened. Pour into prepared pan and bake about 1 hour and 10-15 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire cooling rack. From the Arlington Journal.

2 pkg. yeast
6 cups flour
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon soda
2 cups milk
1/2 cup water
Cornmeal

Combine 3 cups flour, yeast, sugar, salt and soda in food processor. Heat liquids until very warm (120-130 degrees). Add to dry mixture. Beat well. Stir in rest of flour to make stiff batter. Halve the dough and put into greased and sprinkled with cornmeal loaf pans (2). Sprinkle tops with cornmeal. Cover and let rise for 45 minutes. Bake at 400 degrees for 25 minutes. Remove from pans and cool. Makes two loaves. From Jeannie Morgan.

2 cups Quaker oat bran hot cereal, uncooked
1/3 cup firmly packed brown sugar
1/4 cup all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/3 teaspoon nutmeg
1 cup skim milk
2 egg whites, slightly beaten
3 tablespoons vegetable oil
1-1/2 teaspoons vanilla
1/4 cup Quaker oats
1 tablespoon firmly packed brown sugar

Heat oven to 400 F. Line 12 muffin cups with paper baking cups. Combine oat bran, 1/3 cup brown sugar, flour, baking powder, salt and nutmeg. Add combined milk, egg whites, oil and vanilla, mixing just until moistened. Fill muffin cups almost full. Combine oats and remaining 1 tablespoon brown sugar; sprinkle evenly over batter. Bake 20-22 minutes or until golden.

1-1/2 cups flour
1 cup Quaker Oats
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon grated lemon peel
1/4 teaspoon salt
1 cup milk
1/3 cup margarine, melted
2 egg whites, slightly beaten
3/4 cup fresh or frozen blueberries
1/4 cup raspberry or strawberry preserves

Heat oven to 400 F. Line 12 medium muffin cups with paper baking cups or spray with nonstick spray. Combine first six ingredients; mix well. Add combined milk, margarine and egg whites, mixing just until moist. Stir in blueberries. Fill prepared cups half full. Spoon 1 teaspoon preserves over batter. Spoon remaining batter over preserves. Bake 23-25 minutes or until golden brown. Makes 1 dozen muffins.

1-3/4 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
2 eggs
2/3 cup milk
2/3 cup sugar
1 tablespoon grated orange rind
1/3 cup orange juice
1/4 cup oil
1-1/2 cups Post Oat Flakes
1 cup chopped cranberries
1/2 cup chopped nuts

Mix flour with baking powder and salt. Beat eggs, milk, sugar, orange rind, orange juice and oil; add to flour mixture and mix just enough to moisten flour. Stir in cereal, cranberries and nuts. Pour into well greased 9 x 5 inch loaf pan. Bake at 350 F for 60 minutes or until tester inserted in center comes out clean. Cook in pan 10 minutes. Remove from pan and finish cooling on rack. Note: For easier slicing, wrap bread and store overnight.

2 cups whole-wheat flour
2 cups white flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup brown sugar
1 cup white sugar
1/2 cup butter
1 tablespoon grated orange rind
1-1/2 cups orange juice
2 eggs
2 cups fresh cranberries, coarsely chopped
1 cup chopped nuts
2/3 cup raisins

Sift dry ingredients together. Cut in butter until mixture resembles coarse meal. Combine orange rind, orange juice and eggs; add to dry ingredients; mixing just to moisten. Fold in berries, nuts and raisins. Turn into 2 greased and floured 9 x 5 inch loaf pans. Bake in a 350 oven for 55-60 minutes. Makes 2 loaves. Slices better the next day. From Parade Magazine.

1 Pkg. Rich's frozen dough balls (rolls)
1 small box vanilla pudding mix (not instant) (I use the low calorie kind)
1/2 cup brown sugar
1 tablespoon cinnamon
1/2 cup chopped nuts
1/2 cup raisins
1 stick butter, melted

At night, line bundt pan with entire package of dough balls. Pour pudding mix over top. Then add sugar mixed with 1 tablespoon cinnamon. Add chopped nuts and raisins. Drizzle on melted butter. Cover with wax paper. Leave on kitchen counter overnight to rise. Next morning, bake at 350 for 20 minutes. DELICIOUS! From Bonnie Agnew (Page Elementary School)

For the topping:
1/2 cup finely chopped walnuts
1/4 cup sugar
1-1/2 tsp ground cinnamon

For the cake:
1-1/2 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 large egg
1 large egg yolk
1 cup sugar
1/2 cup oil, plus additional for the pan
1 tsp vanilla extract
1/2 cup sour cream
1 cup grated apple (2 medium apples, peeled)
Confectioners? sugar for dusting the top

For the topping: combine the walnuts, sugar and cinnamon and set aside.

For the cake: Preheat the oven to 350. Lightly oil an 8-inch baking pan. In a medium bowl, combine the flour, baking powder, baking soda and salt. Set aside. In a large bowl with electric mixer on medium speed, beat the egg, egg yolk and sugar until fluffy, about 2 minutes. Reduce speed to low and slowly add the oil and vanilla and mix just until incorporated. Slowly add flour mixture and mix until incorporated. Add the sour cream and mix until blended and no white streaks remain. Using a spoon, stir in the grated apple. Scrape the batter into the prepared pan, using a spatula to smooth out the top. Sprinkle half of the reserved topping mixture evenly over the batter. Dip a knife about halfway into the batter and swirl. Sprinkle the remaining topping evenly over the batter. Bake in preheated oven for 50 minutes, until toothpick inserted in center comes out clean. Transfer to wire rack to cool. Dust the top with confectioners sugar. Leave the cake in the pan for shipping or cut into squares and serve.

Makes 9 servings. Per serving, 383 calories; 4 gm protein; 50 gm carbohydrates; 19 gm fat; 52 mg cholesterol; 3 gm saturated fat; 76 mg sodium; 2 gm dietary fiber. From September 27, 2000 Washington Post in an article about food for shipping.

1/2 cup chopped Vidalia sweet onion
1 tbsp. melted butter
1 beaten egg
1-1/2 cups Bisquick
1/2 cup milk
1 cup grated cheese
2 tbsp. melted butter

Cook onion in butter until tender but not brown. Combine egg and milk. Add Bisquick and stir until mixed. Add onion and 1/2 cup cheese. Place in greased 9 x 5 x 2 inch loaf pan. Top with remaining cheese and melted butter. Bake at 350 for 30 minutes.

1-1/2 cups finely grated pared raw carrots
1 cup packed brown sugar
1/2 teaspoon grated fresh lemon rind
1 tablespoon shortening
1 cup boiling water
2 eggs
1-1/3 cups unsifted flour
1 cup unsifted whole-wheat flour
2-1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon cinnamon
1 cup chopped walnuts

Combine carrots, sugar, grated lemon rind, shortening and boiling water in a large bowl; set aside to cool. Beat eggs; stir into carrot mixture. Mix flours, baking powder, baking soda, salt and cinnamon; blend into carrot mixture. Stir in nuts. Turn into greased 9 x 5 loaf pan. Let stand for 5 minutes. Bake in 350 oven for 50-60 minutes, until cake tester inserted in center comes out clean. Remove from pan and cool on wire rack. Wrap in foil or plastic and let stand overnight at room temperature before slicing. Makes 1 loaf. From The Washington Post.