Cooking Class---QUICK BREADS

CHERRY SWEET BREAD

2 1/2 cups flour

2 tsp baking powder

1 tsp salt

1/2 tsp baking soda

1/2 cup golden raisins
1/4 cup chopped red candied cherries

1/4 cup chopped green candied cherries

1 cup chopped nuts
3/4 cup butter
1 cup sugar
2 eggs
1 cup orange juice

Sift flour, baking powder, salt and baking soda together. Add fruit and nuts; mix well. Cream butter, gradually add sugar and continue creaming; add eggs one at a time, beating well after each addition. Add dry ingredients to creamed mixture alternately with orange juice, beginning and ending with dry ingredients. Spoon into a well greased 9 inch tube pan. Bake at 350 degrees, for 55 - 60 minutes or until done. Cool for 5 minutes; remove from pan. When cold, frost with powdered sugar icing. Decorate with additional candied cherries and nuts, if desired.

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CRANBERRY RELISH LOAF

1 lb fresh cranberries
2 medium oranges, seeded

2 cups sugar

4 cups sifted flour

2 tsp baking powder

2 tsp baking soda

1 tsp salt

2 Tbsp melted butter

2 eggs, beaten

2 tsp vanilla

1 cup chopped nuts

Grind cranberries and oranges through the coarse blade of a food grinder. Add sugar and let stand for 2 hours. Sift flour, baking powder, baking soda and salt together. Blend remaining ingredients with fruit mixture; add dry ingredients and mix just until the flour is moistened. Pour into 2  9x5 inch loaf pans which have been greased, lined with wax paper and greased again. Cover loosely with aluminum foil to prevent the loves from cracking on top. Bake at 350 degrees for 20 minutes. Remove foil; continue baking for 40 minutes or until done. Remove from pan immediately. Peel off paper and cool.

Pumpkin Cheese Bread

2 1/2 cups sugar;

8 oz. pkg cream cheese, softened;

1/2 cup margarine;

4 eggs;

2 cups pumpkin;

3 1/2 cups flour;

2 tsp baking soda;

1 tsp salt;

1 tsp cinnamon;

1/2 tsp baking powder;

1/4 tsp cloves;

1 cup chopped nuts;

2 cups powdered sugar;

3 Tbsp milk.

Preheat oven to 350 degrees. Mix sugar, cream cheese and margarine with mixer at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in pumpkin. Add combined dry ingredients, mixing just until moistened. Fold in nuts. Pour into two greased and floured 9x5 inch loaf pans. Bake 1 hour or until done. Cool 5 minutes; remove from pan. Glaze with combined powdered sugar and milk.

Garnish with pecan halves and maraschino cherry halves.

Chili Cheese Bread

4 cups all-purpose baking mix;

2 cups (8 oz) shredded colby/monterey jack cheese;

1 1/2 cups milk;

2 eggs, beaten;

1/4 cup butter, melted;

1 (4 oz) can chopped green chilies, drained;

1/4 tsp ground red pepper.

Preheat oven to 350 degrees. Toss baking mix with cheese. Stir together remaining ingredients. Add to dry ingredients and mix until blended. Pour into greased 9x5 inch loaf pan. Bake 55 minutes or until done. Cool for 10 minutes. Remove from pan.

Yield: 1 loaf.