3 eggs, beaten
1 cup oil
2 cups sugar
3 cups sifted flour
2 teaspoons baking powder
1 teaspoons soda
1 teaspoon cinnamon
2 cups grated zucchini
1 cup chopped walnuts

Wash zucchini, remove ends, grate. In bowl, mix eggs; add oil and sugar. Sift dry ingredients and add to others; add nuts. Bake in greased and floured loaf pans. Bake at 350 for 1 hour. From my sister, Nancy Bradeen.

3 beaten eggs
1/2 cup oil
1/2 cup milk
2-1/2 cups sifted flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
2 cups shredded carrot
1 3-oz. can flaked coconut
1/2 cup snipped maraschino cherries
1/2 cup raisins
1/2 cup chopped pecans

Combine beaten eggs, oil and milk. In large bowl, sift together the flour, sugar, baking powder, soda, cinnamon and salt. Add egg mixture; mix just until combined. Stir in carrot, coconut, cherries, raisins and pecans. Turn into 4 well-greased and floured 16 oz. fruit or vegetable cans. Bake in a 350 oven for 45-50 minutes. Remove from cans and cool thoroughly. Makes 4 small loaves. Recipe from Eva Kopcha (1/17/71) — Mary Albert's friend in Connecticut.

1 pkg. hot roll mix
1/4 cup sugar
1 cup seedless raisins
1 egg, slightly beaten
1 tablespoon melted butter or margarine
Few drops almond extract
1 tablespoon sugar
1 tablespoon flour
1 tablespoon soft butter or margarine

Day before: Grease a 9 x 5 inch loan pan. Combine hot roll mix, sugar, raisins. Dissolve yeast as package directs using 1/4 cup less water; combine with egg, melted butter and extract. Stir into dry mixture, blending thoroughly. Cover, let rise in warm place until double in bulk. Turn out onto lightly floured surface; knead lightly. Shape into loaf; place in pan. Sprinkle top with combined 1 tablespoon sugar, 2 tablespoons flour, 1 tablespoon butter; cover with clean towel. Let rise until double in bulk. Bake at 350 for 45 minutes or until done. Turn out onto wire rack. Mix confectioners' sugar with water to make a thin glaze; drizzle over bread. Serve warm (use 325 oven to warm, if necessary).

3/4 cup sugar
1/3 cup oil
1 egg
1/2 cup milk
1-1/2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt

Combine sugar, oil and egg. Add milk and beat thoroughly. Stir in combined dry ingredients. Beat until smooth. Spread in greased 9-inch square pan. Sprinkle with Streusel Topping. Bake at 375 for 30-35 minutes.

Streusel Topping:
1/2 cup light brown sugar
2 tablespoons flour
2 teaspoons cinnamon
2 tablespoons oil
1/2 cup finely chopped walnuts

Combine all ingredients with fork. Spread on batter. From Mary Albert.

2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup butter
1/2 cup milk
2 eggs, beaten
3/4 cup raisins
1/2 cup thick strawberry jam

Heat oven to 425. Grease an 8-inch round cake pan. Combine flour, sugar, baking powder and salt. Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add milk, eggs, raisins; stir just until dry ingredients are moistened. With floured hands, pat half of dough into bottom of greased pan; press dough 1/4 inch up sides. Spread dough with jam. Top with remaining dough; spread evenly. Using sharp knife, score dough into 8 wedges. Brush top lightly with melted butter and sprinkle with sugar, if desired. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Serve warm. Makes 8 servings.

3/4 cup butter or margarine
3/4 cup sugar
1 teaspoon vanilla
4 eggs
2 cups flour
1 cup Quaker Oats
2 teaspoons baking powder
1 teaspoon salt
1 cup strawberry preserves
1/2 cup sour cream
1/2 cup finely chopped nuts

Heat oven to 350. Grease and flour a 9 x 5 inch loaf pan. In large bowl, beat together the butter, sugar and vanilla until light and fluffy. Add eggs, one at a time, beating well after each addition. In medium bowl, combine flour, oats, baking powder and salt. In small bowl, combine preserves and sour cream. Add dry ingredients alternately with preserves mixture to butter mixture, mixing until well blended. Stir in nuts; pour into prepared pan. Bake about 45 minutes; tent bred with foil. Continue baking 25-30 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack.

Sopaipillas are little pillow-shaped pastries. They may be served plain as a bread, or as suggested here, sprinkled with cinnamon-sugar as a dessert. Sometimes they are topped with syrup.

2 cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons shortening
2/3 – 3/4 cup cold water
Oil or shortening for deep frying, heated to 365F
Cinnamon sugar

Sift flour, baking powder, and salt together into bowl. Cut in shortening until mixture resembles coarse crumbs. Sprinkle water over top and work in gradually until dough will just hold together (as for pie pastry). Turn onto a lightly floured surface and knead gently about 30 seconds. Roll out as thin as possible. Cut into 2-inch squares. Fry one or two at a time in heated fat, turning until puffed and golden brown on both sides. Drain on paper towels. Sprinkle with cinnamon sugar while still hot.

2 cups flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 cups whole wheat flour
3/4 stick butter, cut up
1-1/2 to 1-2/3 cups milk

Sift white flour, sugar, baking powder and salt. Combine with whole wheat flour in a large bowl. Cut in butter with two knives or the tips of fingers. Add milk until the mixture is manageable, but not wet. Knead lightly. Pat 1/2 inch thick onto floured board. Cut into squares, then into triangles. Bake in preheated 375 oven for 20 minutes. Makes about 18 scones. From The Washington Post.

2-1/4 cups flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 cups granulated sugar
1/2 cup oil
1 cup Libby's solid pack pumpkin
1 cup cranberries, chopped

In large bowl combine flour, pumpkin pie spice, baking soda and salt. In small mixer bowl, beat eggs; beat in sugar, oil and pumpkin. Pour pumpkin mixture into dry ingredients; stir until just moistened. Stir in cranberries. Spoon batter into 2 greased and floured 8 x 4 inch loaf pans. Bake in preheated 350 oven for 60 minutes or until done. Cool 5-10 minutes; remove from pans.

2-2/3 cups sugar
2/3 cup shortening
4 eggs, beaten
1 can (1#) pumpkin
2/3 cup water
3-1/3 cups sifted flour
1/2 teaspoon baking powder
2 teaspoons soda
1-1/2 teaspoons salt
1 teaspoon cinnamon
1/2 teaspoon cloves
2/3 cup chopped walnuts
2/3 cups cut-up dates

Cream together the sugar and shortening until light and fluffy. Stir in eggs, pumpkin and water. Sift together flour, baking powder, soda, salt and spices. Gradually stir dry ingredients into the pumpkin mixture. Add nuts and dates. Blend well. Turn batter into two greased 9 x 5 loaf pans. Bake at 350 for 1 hour and 15 minutes, or until bread is done. Makes 2 loaves.