Sweet Corn Bread
Submitted by: KatjaGirl
1 1/2 cups flour
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 eggs, lightly beaten
1/3 cup vegetable oil
3 tablespoons butter or margarine, melted
Preheat oven to 350°F. Grease an 8-inch square baking pan. Combine flour, sugar, cornmeal, baking powder and salt in a medium bow. Combine milk, eggs, vegetable oil and butter in a small bowl; mix well. Add to flour mixture; stir just until blended. Pour into prepared baking pan. Bake for 35 minutes or until wooden pick inserted in center comes out clean. Yields - 12.
For Muffins:
Spoon batter into 18 to 20 greased or paper-lined muffin cups, filling 2/3 full. Bake for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool slightly.  Serve warm.
 Notes: Preparation - 7 min
Cooking - 35 min

Old-Fashioned Nut Loaf Bread
Submitted by: KatjaGirl
2 cups all-purpose flour
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 large egg
1 large egg white
1 1/2 cups Pure Pumpkin
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tablespoon vegetable oil
1/4 cup chopped nuts

Preheat oven to 350°F.  Grease 9x5-inch loaf pan. Combine flour, pumpkin pie spice, baking powder, salt and baking soda in medium bowl. Blend egg, egg white, pumpkin, granulated sugar, brown sugar, evaporated milk and vegetable oil in large mixing bowl. Add flour mixture; mix just until moistened. Pour into prepared loaf pan; sprinkle with nuts.
Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.  Yields: 12.
Notes: Preparation - 20 min Cooking - 1 hrs 5 min

Spicy Bread
Submitted by: Becky
1 (9x9 inch) pan cornbread, cooled and crumbled
4 cups herb-seasoned dry bread stuffing mix
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon ground ginger
3/4 cup butter
1 cup chopped celery
1 cup chopped onion
2 cups apple juice
2 cups chopped apples
3 eggs
1/2 cup chopped pecans
Preheat oven to 350°F (175°C). Butter one 3 quart casserole dish. In a large bowl combine the corn bread, stuffing mix, parsley, salt and ginger.  In a heavy saucepan melt the butter and saute; the celery and onion for 8 to 10 minutes or until tender.  Add this to the cornbread mixture and mix well.  Stir in the chopped apple, chopped pecans, apple juice and beaten eggs.  Toss lightly.  Spoon dressing into the prepared casserole dish. Bake for 30 to 35 minutes.

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