Delightful breads

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Warm up your family with fresh, homemade bread

Pumpkin-Date Nut Bread
2 1⁄3 cup flour
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
½ tsp. cloves
2 cups sugar
2⁄3 cup butter
½ cup water
3 eggs
1 ½ cup pumpkin
2⁄3 cup nuts, chopped
2⁄3 cup dates, chopped
Sift flour, baking soda, salt, cinnamon and cloves together. Set aside. Cream sugar and butter add water, eggs and pumpkin. Mix well. Add nuts, dates and sifted dry ingredients. Grease a standard or two small loaf pans. Lightly coat pans with sugar and pour batter into pans. Bake at 325° for 1 hour. Yields 1 large loaf, or two small loaves. Ida Shetler, Madison, Mo.

Rhubarb Nut Bread
½ cup butter
1 cup brown sugar
½ cup white sugar
1 egg
1 cup buttermilk
1 tsp. vanilla
2 cups flour
½ tsp. salt
1 tsp. baking soda
2 cups raw rhubarb, chopped
½ cup white sugar
1 tsp. cinnamon
½ cup chopped walnuts or pecans
Cream together the butter, sugar and egg. Add buttermilk, vanilla, flour, salt and baking soda. Stir in rhubarb. Put into greased and floured 9x13-inch pan. Topping: mix together white sugar, cinnamon and chopped nuts. Sprinkle over loaf. Bake for 30 to 35 minutes at 325°. Yields 8 servings. Malinda Yoder, Clark, Mo.

Hawaii Pineapple Bread
1 ¾ cups flour, sifted
2 tsp. baking powder
¼ tsp. baking soda
½ tsp. cinnamon
½ tsp. vanilla
¾ cups brown sugar
4 tbls. soft butter
2 eggs
1 cup crushed pineapple, undrained
¾ cup pecans, chopped
2 tbls. brown sugar
½ tsp. cinnamon
Mix together flour, baking powder, baking soda, cinnamon and vanilla. In a separate bowl cream together the brown sugar, butter and eggs. Add mixture to dry ingredients. Stir in pineapple and pecans. Pour into greased loaf pan. Topping: mix together brown sugar and cinnamon and sprinkle over top of bread mixture. Bake at 350° for 50 to 60 minutes. Yields 6 to 8 servings. Carolyn Harms, Leeton, Mo.

Sweet Potato Bread with Pineapple Butter
1 ¾ cup flour
1 ½ cup sugar
1 ½ tsp. cinnamon
1 tsp. nutmeg
½ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
2 eggs, lightly beaten
1 cup mashed sweet potatoes
½ cup oil
1⁄3 cup water
Pineapple Butter:
½ cup butter, softened
1 can (8 oz.) crushed pineapple, well drained
In a large bowl mix together the dry ingredients. In another bowl mix eggs, sweet potatoes, oil and water. Stir into dry ingredients just until moistened. Pour into greased loaf pan. Bake at 350° for 50 to 60 minutes or until tests done with a toothpick. Cool in pan for 10 minutes; remove from pan to wire rack. Mix butter and pineapple and serve with bread. Yields 10 servings. Louis Watkins, Thayer, Mo.

Aloha Bread
1 (10 oz.) jar maraschino cherries
1 ¾ cups all-purpose flour
2 tsp. baking powder
½ tsp. salt
1⁄3 cup butter or margarine, softened
2⁄3 cup firmly packed brown sugar
2 eggs
1 cup ripe bananas, mashed
½ cup macadamia nuts, or walnuts, chopped
Drain maraschino cherries, reserving 2 tbls. juice. Cut cherries into quarters; set aside. Combine flour, baking powder and salt; set aside. In a medium mixing bowl, combine butter, cherry juice; mix on medium speed of electric mixer until ingredients are thoroughly combined. Add flour mixture and mashed bananas alternately, beginning and ending with flour mixture. Stir in cherries and nuts. Lightly spray a 9x5x3-inch pan with nonstick cooking spray. Spread batter evenly in pan. Bake in a preheated oven at 350° for 1 hour or until golden brown and toothpick inserted near center comes out clean. Yields 1 loaf. Ervin Miller, Brashear, Mo.

Apple Bread
1 cup oil
2 cups sugar
3 eggs
3 cups flour
1 tsp. salt
1 tsp. baking soda
2 cups apples, peeled and cut into ½-inch cubes
1 cup nuts
¾ cup raisins
Cream together the oil, sugar and eggs. Sift the flour, salt and baking soda; add to the above mixture. Add the apples, nuts and raisins. Mix until thoroughly blended. Bake in a 9x5-inch loaf pan or three small loaf pans. Oil and flour the pans. Bake at 350° for 40 minutes or until done. Yield 1 large loaf or three small loaves. Martha Powell, Centralia, Mo.

Zucchini Bread
2 cups sugar
3 cups flour
1 tsp. salt
1 tsp. baking soda
¼ tsp. baking powder
1 tsp. pumpkin pie spice
2 eggs
1 cup oil
1 tbls. vanilla
2 cups grated raw squash
1⁄3 cup nuts, chopped
½ cup raisins
Mix ingredients in the order listed and pour into loaf pans. Bake at 350° for 1 hour, or until done. Yields 2 loaves. Lena Shetler, Madison, Mo.

Apricot Banana Bread
1/3 cup butter or margarine, softened
2/3 cup sugar
2 eggs
1 cup (2 to 3 medium) ripe bananas
¼ cup buttermilk
1 ¼ cups all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 cup 100 percent bran cereal (not flakes)
3/4 cup (6 oz.) dried apricots, chopped
½ cup walnuts, chopped
In a mixing bowl, cream together butter and sugar. Add eggs: mix well. Combine bananas and buttermilk. Combine flour baking powder, soda and salt; add to creamed mixture alternately with banana mixture. Stir in bran, apricots and nuts. Pour into a greased 9x5x13-inch loaf pan. Bake at 350° for 50 to 60 minutes or until bread tests done with a toothhpick. Cool for 10 minutes before removing from pan to a wire rack. Yields 1 loaf. Edna Yoder, Clark, Mo.

Strawberry Bread
3 cups flour
1 tsp. baking soda
1 tsp. cinnamon
2 cups sugar
1 tsp. salt
2 (10 oz.) packages strawberries, frozen
1 ½ cup oil
4 eggs, beaten
1 tsp. red food coloring
½ cup strawberry juice
8 oz. cream cheese
Sift dry ingredients in a bowl. Mix well. Add strawberries, juice, oil, egg and coloring. Mix well. Spoon into 2 greased and floured loaf pans. Bake at 350° for 1 hour. Remove from pans. Mix together the strawberry juice and cream cheese and frost loaf. Yields 1 loaf. Fannie Yoder, Clark, Mo.


This month’s recipes were tested by the southeast district of The Missouri
Association for Family and Community Education.

Egg recipes will be featured in the April issue of Today’s Farmer. To be eligible for consideration, your recipe must be received by Dec 16. Send it printed or typewritten along with your address and phone number to Recipe Exchange, 201 Ray Young Drive, Columbia, MO 65201. Or e-mail to:
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Pizza hits the spot

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So many ways to perfect a favorite



Breakfast Pizza
1 (8 oz.) package of crescent rolls
4 eggs, scrambled
1 cup ham or sausage, chopped
1 cup cheddar cheese, shredded
1 cup mozzarella cheese, shredded
2 tbls. onions
1⁄3 cup green bell pepper, chopped
¼ tsp. oregano
Roll crescent rolls out to about ¼ inch and place on pizza pan. Add scrambled eggs, ham and sausage, onion and green pepper on top of crust and then sprinkle oregano and cheeses over top. Bake at 400° for 7 minutes. Note: 8 biscuits can be used instead of crescent rolls. Yields 8 servings. Betty Mayo, Huntsville, Mo.

Pizza Hut crust
1 tbls. yeast
1 ½ tsp. sugar
1 cup warm water
1 ½ tsp. corn oil
1⁄8 tsp. garlic powder
½ tsp. salt
½ tsp. oregano
3 cups flour
Mix yeast, sugar and warm water; let sit five minutes. Mix all ingredients together and put in large pizza pan. Top with your favorite sauce and toppings. Bake at 450° until lightly browned. Mrs. Ella Borntrager, Clark, Mo.

Round Meatza Pizza
1 lb. lean ground beef
¼ cup onion, chopped
¼ green pepper, cut into one-inch strips
1⁄3 cup quick cooking rolled oats
1 egg
½ tsp. salt
1⁄8 tsp. pepper
1 tsp. ground oregano
1 (8 oz.) can tomato sauce
1 (4 oz.) can mushrooms, sliced, drained
½ cup shredded Mozzarella cheese
Combine beef, onion, green pepper, rolled oats, egg, salt, pepper and oregano in mixing bowl. Mix half of tomato sauce into meat mixture and pat into a 9x2-inch round dish. Cook in microwave on full power for 5 to 6 minutes or until no longer pink. Drain. Spoon the remaining tomato sauce over meat. Sprinkle with mushrooms and cheese. Cook in microwave oven on full power for 45 seconds to 1 minute, or until cheese is melted. Yields 5 servings. Ida Shetler, Madison, Mo.

Taffy Apple Pizza
1 (20 oz.) tube refrigerated peanut butter cookie dough
3 tbls. flour
1 (8 oz.) package cream cheese, softened
½ cup brown sugar
½ tsp. cinnamon
½ tsp. vanilla
2 Granny Smith apples
1 cup 7-Up or Sprite
½ cup caramel ice cream topping
½ cup salted peanuts

Preheat oven to 375°. Add flour to cookie dough and knead in. Press in a 14-inch circle in a 15-inch pizza pan. Bake 15 to 20 minutes. Loosen from pan and cool completely. Blend cream cheese, brown sugar, cinnamon and vanilla together until smooth. Spread on cooled cookie crust. Peel, core and slice apples. Dip in soda to prevent browning. Arrange apples on cream cheese layer. Heat caramel topping slightly and drizzle over apple. Sprinkle with chopped peanuts on top. Cut and serve. Yields 12 to 16 servings. Dortha Strack, Cape Girardeau, Mo.

Pressure Cooker Pizza Sauce
1 cup onion, chopped (fine)
2 tbls. Wesson oil
1 tsp. salt
2 cups brown sugar
3 qt. tomato juice
¾ tsp. oregano
Dash of pepper
¾ tsp. chili powder
1 tbls. pizza seasoning

Brown onion in oil and add to the rest of ingredients. Thicken with starch and bring to a boil. Simmer for 20 minutes. Pressure 15 minutes at 5 pounds. Yields 8 servings. Miss Ada Yoder, Clark, Mo.

Pizza Sandwich
1 lb. hamburger
1 pt. pizza sauce
2 cups Bisquick
1 egg
8 slices American cheese
1 (2 oz.) can mushrooms, sliced and drained
¼ cup Parmesan cheese
2/3 cup milk

Brown hamburger; drain. Stir in half of pizza sauce. Simmer uncovered for 10 minutes. Stir baking mix, egg and milk to form a soft dough. Spread half of the dough in a greased 9x9-inch pan. Pour remaining can of pizza sauce over dough, spreading evenly. Layer 4 slices cheese, meat mixture, mushrooms and remaining cheese. Cover with remaining dough. Sprinkle Parmesan cheese on top. Bake at 400° for 20 to 25 minutes or until golden brown. Yields 4 to 6 servings. Kathryn Gingerich, Clark, Mo.

Vegetable Pizza
3 cups flour
4 tsp. baking powder
1 ¼ tsp. salt
7 ½ tbls. shortening
1 ¼ cup milk (or a little more)
1 (8 oz.) package cream cheese
¾ cup salad dressing
1 pint sour cream
1 package Hidden Valley ranch dressing mix

Sift flour, baking powder and salt together. Cut in shortening, then milk, until soft dough is formed. Press in 13x17.5-inch baking sheet, bake. Cool. Crust topping: Mix cream cheese, salad dressing, sour cream and ranch dressing mix. Spread over biscuit crust. Top with vegetables of your choice. Yields 10 servings. Irene Gingerich, LaPlata, Mo.

Gooey Pizza Dip
1 cup (8 oz.) reduced-fat ricotta cheese
1 cup fat-free mayonnaise
1 ½ cup (6 oz.) part-skim, mozzarella cheese, shredded, divided
¼ cup grated Parmesan cheese
¾ cup plum tomatoes, diced, seeded, divided
1 (2.5 oz.) can sliced ripe olives, drained, divided
¼ cup sliced turkey pepperoni
1 tsp. garlic powder
1 tsp. Italian seasoning
1⁄8 tsp. crushed red pepper flakes
Assorted crackers

In a bowl, combine ricotta cheese, mayonnaise, 1 cup mozzarella cheese, Parmesan cheese, ½ cup tomatoes, 6 tablespoons olives, pepperoni, garlic powder, Italian seasoning and pepper flakes. Spread dip into 9-inch pie plate coated with nonstick cooking spray. Sprinkle with the remaining mozzarella. Bake at 350° for 25 to 30 minutes or until edges are bubbly and top is golden brown. Sprinkle with remaining tomatoes and olives. Serve with crackers, breadsticks or wedges of baked Boboli. Yields 10 to 12 servings. Edna Miller, Clark, Mo.

Pizza Burgers
1 lb. ground beef
¼ cup green pepper, chopped
1 (8 oz.) can pizza sauce
2 oz. sliced pepperoni
1 (2 oz.) can mushroom stems and pieces, drained
½ tsp. dried oregano, crushed
6 lettuce leaves
6 hamburger buns, split
¾ cup shredded mozzarella cheese

In a large skillet cook ground beef and green pepper until meat is brown. Drain fat. Stir in pizza sauce, pepperoni, mushrooms and oregano; cook uncovered, about 1 minute or until heated through. Spoon mixture onto lettuce-lined buns. Top with cheese. Yields 6 servings. Kristy Blanchard, Sheldon, Mo.

Fruit Pizza
1 1⁄3 cup flour
½ cup brown sugar
1 egg
Pinch of salt
1 tbls. baking powder
½ cup butter
1 cup whipped cream
1 (8 oz.) package cream cheese
½ cup white sugar
½ tsp. vanilla

Mix crust ingredients well. Press in pizza pan thinly. Bake at 350° for 10 minutes or until light brown. Do not over bake. Mix filling and spread over cooled crust. Put fruit of your choice on next. Thicken fruit juice with clear jell. Cool and pour over fruit. Chill and serve. Yields 12 servings. Miss Clara Gingerich, Clark, Mo.


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