1.Sift dry ingredients. 
2.Cream butter and sugar and add eggs one at a time. 
3.Stir in mashed bananas. 
4.Combine milk and lemon juice. 
5.Add dry ingredients alternately with milk. 
6.Stir in nuts and some raisons if desired. 
7.Turn mixture in greased loaf tin 9" x 5" x 4". 
8.Bake in a moderate oven at 350 deg. For 60-70 minutes.

Lemon Glaze Frosting Ingredients.
½ cups icing sugar
1 tbsp . milk
2.½ cup lemon juice

I .Heat oven to 3 50 deg. F.; grease 9" x 5" loaf pan
2. Sift flour, baking soda, salt and cinnamon into large mixing bowl. Set aside.
3. Chop nuts in blender or with sharp knife. Add to dry ingredients. 
4. Mix sugar, eggs, off and vanilla until smooth in blender. 
5. Add carrot pieces to mixture in blender and liquefy.
6. Pour over dry ingredients and mix only until dry ingredients are moistened.
7. Pour into a pan and bake 1 hr. or until tester comes out clean. Cool 5 mins. In pan, then cool then cool before
frosting with lemon glaze.

Method to Make Lemon Glaze Frosting
1.Put all ingredients in blender and process until sugar is liquefied. 
2.Pour over bread spreading with a spatula. 
3.Frosting will drizzle over bread. 
 

2. cup sifted flour
¾ cup gran. Sugar
3. tsp. Baking powder
¼ tsp. Ground cinnamon
½ tsp. Salt
½ tsp. Baking soda
1 cup chopped nuts (walnuts or peanuts)
2 tbsp. Melted shortening
1.cup mango sauce 
2. Egg, beaten

Sifted flour, sugar, baking powder, cinnamon, salt and soda; add walnuts.

1 tbsp. margarine

1 tbsp. Shortening

1 c. boiling water

1 c. scalded milk

1 pack yeast

1/4 c. warm water

1 tsp. Sugar

1 tbsp. Salt

approx. 6 c. flour
(Makes 3 loaves or 1 loaf. 1 doz. Rolls & 1 fancy Roll)

1. In a large bowl'place boiling water, scalded milk, margarine, shortening, sugar and salt. 
2. Cool to luke-warm. 
3. Add one pack yeast to 1/4 c. -warm water + I tsp. sugar. 
4. Allow to foam up, mix, then add to luke- warm milk. - 
5. Mix, add sifted flour using a wooden spoon. Using hands will allow too much flour to be added. 
6. Knead bread dough on a lightly floured board. 
7. Place in greased bowl (with butter) and turn to grease surface. 
8. Cover with a damp cloth and allow to rise double in bulk. 
9. Punch down to release sour alcohol aroma. 
10. Divide dough in three equal parts. 
11. Knead and shape into three loaves.
12. Place in greased bread pans. 
13. Cover with damp cloth and allow to rise double in bulk. 
14. Bake at 350' F. - Regulo 4 until brown, turn over in pan to allow bottom to brown if necessary. 
15. Cool on a rack and brush with butter or margarine. 
 

1 tbsp. margarine 

1 tbsp. Shortening

1 c. boiling water

1 c. scalded milk

1 pack yeast

1/4 c. warm water

1 tsp. Sugar

1 tbsp. Salt
6 c whole wheat flour and 
1c white flour.
(Makes 3 loaves or 1 loaf. 1 doz. Rolls & 1 fancy Roll)

1. In a large bowl'place boiling water, scalded milk, margarine, shortening, sugar and salt. 
2. Cool to luke-warm. 
3. Add one pack yeast to 1/4 c. -warm water + I tsp. sugar. 
4. Allow to foam up, mix, then add to luke- warm milk. - 
5. Mix, add sifted flour using a wooden spoon. Using hands will allow too much flour to be added. 
6. Knead bread dough on a lightly floured board. 
7. Place in greased bowl (with butter) and turn to grease surface. 
8. Cover with a damp cloth and allow to rise double in bulk. 
9. Punch down to release sour alcohol aroma.
10. Divide dough in three equal parts. 
I 1. Knead and shape into three loaves. 
12. Place in greased bread pans. 
13. Cover with damp cloth and allow to rise double in bulk. 
14. Bake at 350' F. - Regulo 4 until brown, turn over in pan to allow bottom to brown if necessary. 
15. Cool on a rack and brush with butter or margarine. 
 

1 tbsp. margarine 
1 tbsp. Shortening
1 c. boiling water
1 c. scalded milk
1 pack yeast
1/4 c. warm water
1 tsp. Sugar
1 tbsp. Salt
approx. 6 c. flour
(Makes 3 loaves or 1 loaf. 1 doz. Rolls & 1 fancy Roll)

When dough is divided in three equal portions use in the following ways – 

1.SALAMI OR PEPPERONI BREAD
Roll out one portion of dough to a rectangle (14" x 10") roughly, Spread with slice meat, salami or pepperoni all over, and thinly sliced cheese over meat. Roll up as jelly. Roll starting at the longer side, seal edges w and allow to rise for 20 to 30 minutes. Bake at 350'F for35-40 minutes until brown. Cool and slice.

2.SAUSAGE BREAD 
Saute chopped sausage, onion, pimento or sweet pepper until cooked. Spread on roll dough; sprinkle grated cheese over sausage. Roll up and continue as above recipe. 

3.SPINACH BREAD 
Spread cooked spinach or lightly steam spinach all over rolled dough. Sprinkle grated cheese over spinach and roll: continue the above recipe. Bake, cool and slice.

1 tbsp. yeast 

1/4 c. wann water 

2 c. plain flour

3 eggs, beaten 

1/2 tsp. mit 

1 tsp. sugar 

5 tbsp. butter 

1 egg yolkbeaten 

1. Soften the yeast in the warm water. 
2. Work in 1/2 c. sifted flour. 
3. Cover in a warm place until doubled in size
4. Sift the remaining flour into a bowl, add beaten eggs, salt and sugar. Beat well. 
5. Cream the butter. Combine lightly the egg and flour mixture, creamed butter I softened yeast. 
6. Cover with a clean towel and let rise, warm place until doubled. 
7. Place the well covered bowl in the refrigerator overnight. 
8. Roll the dough into a long sausage shape on a lightly floured surface.
9. Cut into 1 inch pieces to fill well greased brioche moulds or large greased patty tins. 
10. Push finger gently down a little into the center of each dough to make a hollow. 
11. Place in it a small ball of dough to make a crown of brioche.
12. Allow to rise again in a warn place until doubled.
13. Brush with beaten egg yolk.
14. Bake in hot oven 425 F for 20 minutes.
 

1 ½ c. milk 

1/4 c. gran Sugar

2 tsp. salt 

1/4 c. (2 oz.) shortening 

1 pkg. dry yeast or I tbsp. 

2 well-beaten eggs 

5-6 cups flour 

1 tsp sugar

½ c lukewarm water

1. Scald milk and pour in a large bowl. 
2. Add 1/4 c. sugar, salt and shortening; cool lukewarm and stir to melt shortening. 
3. Dissolve I tsp. sugar in lukewarm water & over this sprinkle yeast. Let stand for 10 min. 
4. Stir yeast with a fork and add to lukewarm milk. 
5. Add beaten eggs to milk and yeast mixture and stir. 
6. Beat in 3 cups flour vigorously by hand electric mixer. 
7. Gradually add remaining flour with a strong wooden spoon to form a soft dough. 
8. Turn dough on a lightly floured surface and knead for 8 to 10 minutes. 
9. Shape in a smooth ball and grease top dough. Place in a greased bowl. 
10. Cover and allow to rise until doubled size. 
11. punch down dough and allow to rest for minutes. 
12. Form into desired shape and size. Cover and let rise until doubled. Use a little oil hands if dough is soft and sticky. 
13. Bake in a preheated oven at 400' F for to 20 minutes or until golden. Makes about 45 - 50 rolls. 

VARIATION: Hamburger or Hot Dog rolls… Same recipe but omit one egg. 
 

2 c. flour 
½ c brown sugar 
1 tbsp. grated lemon rind 
1 tsp. baking soda 
1/2 tsp. salt 
2 tsp. ginger (powder)
½ tsp. cinnamon 
1/2 tsp. 
3 eggs 
1/2 c.molasses
1 c. sourmilk
1/2 c. melted margarine 
custard sauce 

1. Combine flour, sugar, lemon rind, soda, salt and spices in large bowl. 
2. Beat eggs until thick and light coloured. 
3. Gradually beat molasses into eggs. 
4. Stir in sourmilk into molasses and eggs. 
5. Add egg mixture to dry ingredients in two parts, stirring well after each addition.
6. Beat in margarine. 
7. Pour in greased 9" square pan. 
8. Bake at 350'F for 40 min. or until done.

Serve with custard sauce. 

6 oz Wholemeal flour

3 oz Soy flour

2 tsp Baking powder

4 oz Soy or vegetable margarine

3 oz Raw cane sugar

3 Large ripe bananas

2 oz Cashew or pecan nuts

1. Sift the flour, soy flour and baking powder together.
2. Cream the margarine and raw cane sugar until well blended.
3. Peel the ripe bananas and mash well with a fork to make a thick purée.  Mix the bananas into the creamed mixture and gradually stir in the sifted ingredients.
4. Roughly chop the cashew or pecan nuts and add.
5. Grease and line a 2 lb loaf tin and pour in the banana mixture.
6. Preheat the oven to 180 degrees and bake the loaf for about 1 hour until well risen and golden brown.
(the bananas used in this recipe can be puréed in an electric blender or food processor, but the resulting texture is disappointing compared to the hand method.  The moist bread can be served on its own or spread with unsalted soy or vegetable margarine.

6 oz Cornmeal
2 oz Wholemeal flour
4 tsp Baking powder
¼ tsp Freshly grated nutmeg
¼ tsp Ground cinnamon
4 oz Vegetable or soy margarine
2 tbsp molasses
2 tbsp soy milk
4 oz Grated coconut

1. Sift the cornmeal, flour, baking powder and spices together in a bowl.
2. Melt the margarine and molasses in a saucepan and pour onto the dry ingredients. 
3. Stir in the milk and grated coconut.  Mix well.
4. Pour mixture into a greased 2 lb loaf tin.
5. Heat the oven to 180 degrees and bake bread for 35–40 minutes until well risen.
(The relatively large amount of baking powder in this recipe is needed to compensate for the heaviness of the cornmeal).

8 oz Wholemeal flour
3 tsp Baking powder
4 oz Vegetable or soy margarine
4 oz Raw cane sugar
½ lb Cooked pumpkin
2–3 tbsp Soy milk
3 oz Raisins
½ tsp Freshly grated nutmeg

1. Sift flour and baking powder. 
2. Cream margarine and sugar together in a bowl.
3. Mash the cooked pumpkin until smooth and add to the creamed mixture.
4. Fold in the sifted ingredients and moisten with the soy milk.
5. Finally stir in the nutmeg and raisins.
1. Spoon the mixture into a greased 2 lb loaf tin.
2. Heat the oven to 180 degrees and bake for 35–40 minutes.

4 oz Soy or vegetable margarine
6oz Raw cane sugar
10 oz Wholemeal flour
2 tsp Baking powder
½ tsp Ground cinnamon
6 oz Freshly grated coconut
¼ pt Soy milk
 

1. Cream the margarine and raw cane sugar until well blended.
2. Sift the flour, baking powder and ground cinnamon in a separate bowl.
3. Stir in the grated coconut.
4. Add the dry ingredients alternately with the soy milk to the creamed mixture, mixing it thoroughly to produce a thick dough-like consistency.
5. Divide the mixture and shape into buns with floured hands.
6. Place the buns on a greased baking sheet, spacing them well apart, and bake in a preheated oven at 180 degrees until risen and brown.
Makes 8–10

Use: 1/2 sweet dough recipe 

1 tbsp. soft margarine 

1/4 c. gran. sugar 

1/2, C. Chopped nuts 

1 tsp. cinnamon 

1/4 C. margarine, melted 

1/2 C. brown sugar 

1/2 C. nuts, whole 

I. Roll 1/2 sweet dough recipe after rising into a 9" x 12" rectangle. 

2. Brush with I tbsp. soft margarine and sprinkle with granulated sugar, cinnamon and 1/2 c. chopped nuts. 

3. Roll like a jelly roll starting at longer side. Cut into 12 pieces. 

4. Combine melted margarine, brown sugar and whole nuts and spread at the bottom of an 8 " x 8 " square pan. 

5. Place slices cut side down in prepared pan. 

6. Cover and let rise until doubled 1- 1 1/2 hrs. 

7. Bake in preheated oven at 275' F. for 20 - 30 mins Invert at once on a serving plate.