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.

Topping:
2/3 cup firmly packed brown sugar
1/4 cup light corn syrup
1/4 cup (1/2 stick) margarine, melted
1/2 teaspoon ground cinnamon
1 cup pecan halves

Biscuits:
2 cups flour
1 cup Quaker Oats
1/4 cup granulated sugar
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/3 cup margarine
1 cup buttermilk or sour milk

Heat oven to 425 F. For topping, combine first four ingredients; mix well. Spread onto bottom of 9-inch square baking pan. Sprinkle with pecans; set aside. For biscuits, combine dry ingredients; mix well. Cut in margarine until crumbly. Stir in buttermilk, mixing just until moistened. Knead gently on floured surface 5-7 times. Pat into 8-inch square. Cut with knife into 16 2-inch square biscuits; place over topping in pan. Bake 25-28 minutes or until golden brown. Let stand 3 minutes; invert onto large platter. Serve warm. Makes 16 servings.

1-3/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup shortening
1/2 cup buttermilk
2 tablespoons hot water

Combine flour, baking powder and salt. Cut in shortening until the mixture resembles coarse meal. Make a well in the center and add buttermilk and water gradually; stir until a loose (not gummy) texture is achieved, adding more flour if necessary. Knead gently on a lightly floured board for about a minute. Roll dough to 1/2-inch thick and cut into rounds. Place 1-inch apart on an ungreased cookie sheet. Bake at 450 for 15 minutes or until lightly browned.

The Bubble Room in Captiva, FL is one of the nation's most distinctive restaurants, a fantasy land crammed to the rafters with antique toys, serviced by waiters in scout uniforms, specializing in belly-bludgeoning portions of American food. The owners refuse to part with the recipe for their famous Bubble Bread, but here's how the Washington Post thinks it's made:

1 loaf Italian bread
1-1/2 sticks unsalted butter, at room temperature
2-3 cloves garlic
2 ounces. prosciutto, minced
1 cup freshly grated Parmesan cheese
Freshly ground black pepper, to taste
Approximately 6 ounces. cream cheese, at room temperature.

Cut the bread on the diagonal into 3/4 inch slices. Arrange the slices on a baking sheet. Lightly toast the bread on both sides under a preheated broiler. Cream the butter in a mixing bowl. Mince the garlic and prosciutto and add them to the butter. Beat in half of the Parmesan cheese and pepper. Note: you probably won't need salt as the ham and cheese are quite salty. Spread each bread slice with cream cheese. Spread the garlic mixture on top and sprinkle with the remaining cheese. Just before serving run the bread slices under the broiler or bake in a 400-degree oven until the topping is hot and bubbling.

3 eggs
1 cup oil
2 cups sugar
2 cups grated zucchini
3 teaspoons vanilla
3 cups sifted flour
1 teaspoon salt
1 teaspoon soda
3 teaspoons cinnamon
Dash of nutmeg
1 teaspoon baking powder
1/2 cup chopped nuts
1 cup blueberries

Beat eggs until light and foamy. Add oil and sugar, grated zucchini and vanilla. Mix lightly but well. Add flour, salt, soda, spices and baking powder, which have been sifted together. Blend well. Add nuts and blueberries. Pour into a 9 x 5 x 2″ pan. Bake at 325 for 1 hour or until pick inserted in center comes out clean. From the Arlington Journal.