by Meredith {In Sock Monkey Slippers}
Made with Greek yogurt and oatmeal, these muffins are supremely moist and delicious.
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A perfectly done omelette in 30 seconds. Come and celebrate JC100!
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by claireg12
A cold, flavorful soup that is perfect for those hot summer months!
by Bev Weidner
You should most definitely get your Indian lentil saute with kale and asparagus on.
by Carolyn on August 18, 2009 in Breads, Quick Breads
My mom used to use this recipe all the time to make bread for bake sales. You use up to 2 cups of anything you can imagine… from A to Z.
Sift dry ingredients; set aside.
Beat eggs in a large bowl; add oil and sugar; cream well.
Add A to Z and vanilla. Add dry ingredients. Mix well. Add nuts.
Spoon into 2 well greased loaf pans, or 1 large well greased bundt pan. Bake in preheated oven at 325* for 1 hour.
A to Z: Use one of the following; or a mixture of the following, to equal 2 cups, except as indicated.
Apples – grated
Applesauce
Apricots – chopped
Bananas – mashed
Carrots – grated
Cherries – pitted & chopped
Coconut – fresh, ground
Dates – pitted & finely chopped
Eggplant – ground up
Figs – finely chopped
Grapes – seedless
Honey – omit sugar above
Lemons – use only 1/2 cup juice
Marmalade – omit 1 cup sugar
Mincemeat
Oranges – chopped
Peaches – fresh or canned, chopped
Peppermint – use only 1/2 cup
Pears – chopped
Pineapple – crushed, well drained
Prunes – chopped; use only 1 cup
Pumpkin – canned
Raisins
Raspberries – fresh or well drained frozen
Rhubarb – finely chopped
Strawberries – fresh or well drained frozen
Sweet Potatoes – grated coarsely
Tapioca – cooked
Tomatoes – use only 1/2 cup sugar
Yams – cooked and mashed
Yogurt – plain or flavored
Zucchini – ground or grated and well drained
by Diplomatickitchen (Elizabeth) and filed in Breads, Quick Breads
Here is a flatbread of pronounced character suited to a variety of occasions. It is good hot—or not. And it transports easily, thus making it a bread of many uses: for picnics, as an appetizer, or as part of a light lunch. Or perhaps with a salad that is also composed of Mediterranean or Middle Eastern flavours.
by Anna and filed in Breads, Sweet Rolls
Chocolate and Biscoff spread make for the ultimate breakfast roll!
by Jennifer | Mother Thyme and filed in Breads, Muffins
The secret in these muffins is shredded rhubarb, giving you little flecks of rhubarb in each tasty bite.
by Adrienne Jacobs and filed in Breads, Quick Breads
Raspberries and white chocolate go together like pork chops and applesauce.
Meredith is a Texas ranch girl who transitioned from a graphic designer to a full-time stay-at-home mom and full-fledged blogger. Her blog In Sock Monkey Slippers is full of mouthwatering recipes and beautiful photographs. Her daughter Mia, aka "feisty little bear," is the inspiration behind her blog. Go see her recipe box and try to resist dreaming about all the food you see there. (It just ain't possible.)
Ever wondered why Brenda calls her blog A Farmgirl's Dabbles? You guessed it: She was raised on a farm. This South Dakota girl combines the traditions of her mom and grandma with modern food ideas, and every recipe she shares is approved by her husband and two girls. Her photography is amazing, too, as is her creativity in the kitchen. Go check out her recipe box and see for yourself!
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Comments
jacobsclan on 8.19.2009
I made this bread with zucchini and applesauce, about a cup each. It was not as moist as I thought it would be but, I did eat it warm and that may be a quick bread no-no! It was still very good! Thanks for sharing.
Kim on 9.8.2009
I made this bread with 2 cups of bananas, and substituted 1/4c of the oil with applesauce. Two loaves lasted 3 days, and the longer it sat, the moister it got. Excellent bread, I plan to add this to my favorites.
mom2lsandas on 2.10.2010
I made this bread with 1 cup of bananas and 1 cup of low-fat vanilla yogurt. It was very moist and delicious, I only wish it had a little more banana flavor. So, next time I will use more banana and less yogurt.
RLR on 2.21.2010
This is the most-used recipe in my house! I love that it’s so flexible – I tossed out all of my other bread recipes! Why complicate things? I make the mixes ahead to speed up prep time, and when I run out of mixes I just refill my already-labeled bags. Great for bake sales, taking meals to friends, or just having a spare to put in the freezer when you are done baking. We sometimes add chocolate chips to our pumpkin bread – yum!
kristen02 on 4.2.2010
Made this today with the two cups of A to Z being a shredded apples and mashed bananas. Cooked in a bundt pan at 350* for an hour. Perfect! My family loves it, and I love that this is a base for all other kinds of breads.
Twinks on 7.16.2010
What a fun recipe. So glad I found it!
Carolyn on 2.16.2011
Thanks ladies for loving this recipe!! I can’t make anything with this recipe without remembering my mom’s mini loaves wrapped in plastic with a bow on top for Christmas school play fundraisers!
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