Special Christmas Recipe Section from the December,,2014 Issue
To all of our Faithful Readers: Thank you for your continued encouragement by reading and sharing our monthly online magazine, Faith Unlimited. This recipe section was taken from our December Issue. I have taken all the beautiful Christmas backgrounds off to make it easy for you to print. I hope you will enjoy the recipes, and maybe use some for this Christmas Season! God Bless You and your Family. I pray you all have a very Merry Christmas and a Happy New Year! Faye Hanshew Producer and Editor
Banana Split Cake Mix 1 stick Oleo or Butter, melted and 2 cups crushed Graham Crackers, mix well. Press in bottom of a 13x9x2 inch pan. Beat the following ingredients with electric mixer, no less than 15minutes. 2 eggs 2 sticks of butter 2 cups powdered sugar Spread this over the crust Cover this with 3or4 bananas Over this add 1 can crushed pineapple Cover this with 1 large pkg of Cool Whip or 2 regular pkgs of Dream Whip beaten Sprinkle with 1/4 cup chopped nuts and 1/4 cup maraschino cherries Submitted by: Barbara Hanshew – Potosi, MO
The Hanshew Family Secret Enchilada Recipe from Grandma Sanchez Ingredients: 3 lbs. Hamburger 3 Packages Flour Tortillas (10 each package) 1 29 ounce can Tomato Sauce Flour Oil Chili Powder Cumin Salt Pepper Garlic Powder 1 Yellow Onion diced (optional) 2 large bags of Monterey Jack shredded cheese Cook hamburger in skillet; drain. Set aside Sauce: Add approximately 1/2 cup oil to sauce pan and heat. Add flour to oil as if making gravy. Cook, stirring so no lumps and until light brown. Add entire can of tomato sauce slowly while stirring. Fill can with water. Stir sauce continuously, and as it thickens add water slowly until the sauce is a thinner consistency. Add salt, pepper, garlic powder to taste. Add 1 Tbl Cumin Now to what makes the recipe our secret‌.. Add Chili Powder (about ½ of a 2-1/2 oz bottle). But the secret is to add chili powder until the red tomato sauce turns to a deep burnt orange color. Cook until flavors mix well.
Heat tortillas in a small amount of oil (about 1 tsp per tortilla). Heat one tortilla and put on a plate. Add about 1 tablespoon sauce on top of tortilla. Heat 2nd tortilla, place it on top of the first tortilla and add sauce. Heat about 5 then stop. Use a large baking pan. Add hamburger, cheese, and onion (your choice) one tortilla. Roll and place in baking pan. Do this to remaining 4 tortillas with sauce. Then cook 5 more tortillas and do the same as above again. 3 pounds of hamburger usually makes about 25 enchiladas. (Depending on how much you put in each tortilla. Once you get all tortillas made into the enchiladas and in the baking pan, add more sauce to the top of all the enchiladas. Then add more cheese on top of the enchiladas. Place in oven and heat until cheese is all melted and enchiladas are hot. Since families usually serve Ham and/or Turkey on Christmas, these make a wonderful Christmas Eve Dinner Dish. Serve with your favorite tortilla type chips and Salsa Dip Variations:  Shredded roast beef instead of hamburger (my favorite)  Shredded chicken instead of hamburger Submitted by: Faye Hanshew – Rolla, MO
Rice Pilaf Start with 16 cups of Uncle Ben’s Converted rice. Best to use this brand of rice. Break vermicelli into 1 inch pieces or use cut fideo - 1Lb. Brown to tan color. Use 35 cups of hot water. 5 full TBL. of Knorr’s powder chicken flavor bullion. 2 TBL of Season All. 2 Tsp. of powder garlic. 2 Tsp. of dried onion. 2 LBS. of salted “ butter “.
Pre – heat water in your roaster at 350 degrees. Add your spices & butter. Let all blend together. Taste your broth, should be very rich and tasteful. Now add all your ingredients. Add rice and vermicelli or cut fideo then stir well. Allow to cook for 1 1/2 Hrs. Check on rice to see if broth has evaporated. If you see or hear the broth allow another 30 minutes. Turn temp down to 200 degrees and let stand for approx. 1 Hr. Now stir & check moisture content. Rice will be ready to serve. Serves 80 to 100 person. ( 6 oz. portions) This is for a 18 qt. roaster.. Submitted by Rick Martin – Fowler, CA
Chrissy’s Individual Christmas puddings Ingredients: 3oz Sultanas 3oz Chopped dates 3oz Currents 3oz Dried cranberries 1 ¾oz Glace cherries – halved 3 fl oz Rum or Brandy * ½ teaspoon margarine 3 ½ oz Grated Carrots 2 ¾ oz Fresh white breadcrumbs Finely grated zest and juice of 1 small orange I teaspoon ground mixed spice 1 ¾ oz Unrefined light or dark muscovado sugar 1 beaten egg
Cover the fruit with boiling water and soak for ten minutes. And then drain well. Add the rum or brandy, cover and soak for 24 hours. Grease 8 individual (small) pudding basins with margarine. Add the remaining ingredients to the fruit mixture, and stir well. Spoon the pudding mixture into the basins, level the surfaces and cover with circles of greaseproof paper. Secure pieces of foil over each basin. Steam the puddings for I hour making sure that the steamer is topped up with extra boiling water as required. Cool the puddings when cooked and replace the pieces of foil with fresh ones. Store in a cool dark place. When ready to eat, steam the puddings for one hour or place in a microwave oven on high for 30 seconds per pudding and leave standing for two minutes before serving. Serve each with a little crème fraiche, rum butter or cream. Submitted by Chrissy Gosiewski – London
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Peanut Butter Luster Pies 2 PIE CRUSTS....OR ONE DEEP DISH PIE CRUST Step 1. Brown Crusts Step 2. 1st Layer: Melt the following on low heat. 1/2 C. Semi Sweet Chocolate Chip 1 Tab. Butter 2-3 Tab. Water 1/2 C. Powdered Sugar Pour over crusts spreading up over sides as far as possible by tipping the crust every which way till most is covered. REFRIGERATE\ Step 3. Melt Together over medium-low heat: 1 Cup Butter 1 Cup Brown Sugar 1 Cup Peanut Butter Take off the heat when the sugar has melted. Stir until it’s room Temperature. Fold In 2 8oz. Cool Whips. Pour into Pie Crusts. Step 4. Melt together: 1/2 C. Semi Sweet Chocolate Chips 1 Tab. Butter 2-3 Teas. Milk 1 1/2 Tea. Corn Syrup Drissel over Pies. Refrigerate. Serve w/more Cool Whip on top if you want. Submitted by: Angel McNabb - Oklahoma
Oreo Cookie Dessert Ingredients 1 Package Double Stuff Oreo Cookies ½ Gallon Vanilla Ice Cream 16 oz Hershey’s Chocolate Syrup (or your own homemade) 1 Can Eagle Brand Milk ½ Stick of Butter Cool Whip Step 1: Crush Oreos (You can use a blender) Put Oreos in a 9X13 inch pan. Press Oreos down. The double stuff will help them stay together. Step 2: Spread slightly thawed ice cream on cookies. Put this in the freezer and let the ice cream freeze. Step 3: Combine Chocolate Syrup, Eagle Brand Milk, and butter in a sauce pan and bring to a full boil. Be sure to stir constantly, so that it does not burn. Completely cool mixture. Pour mixture over ice cream. Freeze again, until completely frozen. Step 4: After completely frozen, add Whip Cream and nuts. To pre-prepare, have cool whip thawed and ice cream slightly thawed. You can even make your own chocolate syrup and mixture and have ready. This is really good, but it is rich and fattening…but hey, IT’S CHRISTMAS!!!
Submitted by: Jimmie Spainhour Ross - Arkansas
No Bakes with variations The version I grew up with had coconut for added chewiness, but not everyone cares for it. I’ll get back to that. Into a 3 quart saucepan place: 1 stick butter, 4 cups white sugar ¼ C milk and about ¼ Cup Cocoa. Note: If you use Hershey’s style Cocoa, you may add more, depending on your chocolate craving system! If you used Dutch processed Cocoa, which is much richer, you may need less. Bring to a boil, stirring constantly, I always use a wooden spoon; not sure why except it “feels” old fashioned! Some recipes say bring to a soft ball stage. I watch the bubbles. The smaller they get, the more likely the mixture is ready. Have a small bowl of ice water handy. Allow the drips from the soup to fall in that water. If it forms a soft ball, you’re done. Take it off the heat. Add: 1 t Vanilla. It might bubble up and “carry on” for a few seconds because of the temperature change. Add: 1 Cup Peanut Butter. Smooth or crunchy, your choice. Stir. Add: about 3 Cups ONE MINUTE oats. Do not use old fashioned oats; they won’t soak up the candy. And don’t use instant oats, they aren’t strong enough to set up. Quickly, using a scoop with a release handle, place the cookies on a cool, smooth surface. Do not press down on them; they will stay pretty and shiny. Tradition; YOU MUST “taste test,” so take the cookie you laid down first. Yup, that’s it. Perfection! Variations: (See next page)
Peanut Butter no bakes Leave out the Cocoa.
Pumpkin No bakes Same general idea: 1 ½ Cups White Sugar .5 Cups Brown Sugar 1 Stick Butter ¼ Cup Milk Cook, as the original recipe. Remove from heat at the appropriate time. Add 1 box UNPREPARED pumpkin pudding (if you cannot find it, use French vanilla), 1 tsp pumpkin pie spice, and 1 tsp vanilla. Add 3-3 ½ Cups Oats, as above and lay out on smooth cool surface. Unbelievable! I’m thinking of all the possibilities for this last variation with different spices and puddings…. Oh yes, the coconut. I never actually noticed a coconut taste, because the chocolate itself is so strong, but some people do. If you choose to use a cup, stir it in ahead of the oat meal, and cut back the oat meal by a cup unless the mixture looks like it isn’t going to set up; add the oatmeal in by 1/3 cups to a good consistency.
Submitted by: Kathy Weddle – Independence, MO
Perfect No Fail Anyone Can Do It To Die For Rolls: Melt 1 stick of Butter into 2 Cups tap water hot water. Set aside. IF you have a mixer that has a dough hook, that’s best, but not necessary. Place in your mixing bowl the following ingredients: 2 Cups Flour 1/3 c Dry Milk 2 T or envelopes yeast ½ Cup Sugar 1 Tablespoon Salt Start the mixer on slow until blended. Add the water/butter mixture. You will smell the yeast immediately. Mix until smooth, than add, alternately, 4 more Cups of Flour and either 2 large, or 3 small, eggs. When the dough starts bogging down the mixer, you’ll have to switch either to your dough hook, or by hand, depending on your situation. You may need a bit more flour depending on the humidity you’re working it, but your final dough should kind of pull away from the side of the bowl, yet still be sticky. Cover it with a towel or plastic wrap and let it rise 20 minutes. Punch down. Grease (I use oil spray because it’s so much easier) a portion of your table and dump the dough on to it. Grease your hands. Have a knife or something similar to cut the dough into pieces about 1 ½-2 inches around.
Roll and shape them into balls.
Continued…
Lay them loosely but touching on a jelly roll pan. There are usually 24. There are variations on this step I’ll come back to. Spray the tops of the rolls with the oil spray, and either lay a towel gently on them or plastic wrap. Let them rise just a bit; they won’t need much because when you place them in the oven (375), they’ll do just fine! About 20 minutes. Check the CENTER rolls. If they thump hollow and the tops are a pretty golden, you should be good. After you remove them from the oven, take a pastry brush and give their tops 2 coats of a raw egg mixed with a teaspoon of water. That makes them so shiny and pretty! Variations on the rolls Take the amount you are using for 1 roll and divide it either into halves or thirds; your choice. Place them side by side in the bottom of a greased muffin tin and watch the pretty happen!
Biscuits and Scones and Short Cake, Oh My! It takes love to make a good biscuit. I couldn’t make good biscuits for anything until God brought my perfect husband. Then Suddenly… 4 Cups Flour 1 t Salt 4 t FRESH Baking Powder. 1/3 C sugar (no, they won’t taste sweet; it just adds something to them) 1 Cup Shortening, lard, butter, preferably chilled, your choice. Don’t use margarine. It has too much water content! We’re not looking healthy here. Oh, the butter version……….. Blend the first 4 ingredients. Cut in the grease till the mixture has pea-sized pieces. A pastry cutter is best, a wide tined fork will do. You can do it with your fingers, but must work quickly and lightly to avoid making the dough tough. It will also warm up the grease and we really don’t want that. Now add enough butter milk (either real or homemade) to make a soft, semi sticky dough. Turn onto a heavily floured board or cloth. Add enough flour on top to press the dough out slightly, then knead, from top to bottom and side to side, about 20 times. That helps the flakiness. Work quickly and lightly. Press to HALF the thickness you want your biscuit to be. My granny made them mile high by pressing them to an inch. My Favorite Aunt Gladys loved crunchy biscuits so hers were MUCH shorter. I love the tall ones! Gently shake the excess flour off and lay them, barely touching, in a greased pan. Brush the tops with butter. Place in a 425 degree oven for about 25-30 minutes, depending on your oven. When the tops are golden brown, they should be done. Continued…
Make this recipe into scones like this: Increase the sugar content to ž Cup. Incorporate your favorite dried fruit, or even a combination, nuts also, if you wish. Increase the milk so that the mixture in the bowl can be scooped out onto the cookie sheet like a cookie. Bake 10-12 minutes and check center for doneness. These are awesome with tea.
Real live shortcake: Again, increase the sugar and milk content. Do not add the fruit. Spread into a 9x 13 cake pan or a jelly roll pan. Bake 20-25 minutes; check center. This shortcake is far superior to those little round disks they sell you at the store!
Submitted by: Kathy Weddle – Independence, MO
Our” Christmas Cake With Icing Actually this is the classic Red Velvet Cake, Or Waldorf Cake, with a couple of variations. Our family had this cake twice a year: for the family reunions, cousin Opal made it. For Christmas, my Mother made it, and that’s where the changes took place. Too often this cake is made with a delicious, but way-tooheavy-for-it cream cheese frosting. I suggest you try the frosting in this recipe. You will be delighted! And it is the original frosting that came with this cake. Mom said this MUST be done in this order! Cream ½ Cup Shortening and 1 ½ Cup Sugar To that add 2 Eggs, 1 liquid oz red food coloring, refill the bottle with 1 oz water and add it, 2 T Cocoa, 1 Cup Buttermilk, (can substitute 1 C milk and 1 t cider vinegar) Beat on low speed until smooth. Mix 1 t Vinegar with 1t Baking Soda and FOLD into batter. This is what gives the cake that fine grained texture it’s known for. We always use 2 9 inch cake pans, in the center of the oven, 350 degrees, for about 30 minutes. Remember, ovens vary, so keep an eye on it. Meanwhile, about that frosting…
Submitted by: Kathy Weddle – Independence
Icing for Christmas Cake Into a double boiler place 3 T slightly rounded Flour and 1 Cup Milk. Cook, stirring constantly, until the mixture forms custard like consistency. Remove from heat. Place a piece of plastic wrap directly on the surface of the mixture so it doesn’t form a “skin”. Place it in the fridge and let it cool ALL THE WAY DOWN. (I learned the hard way, if you follow these directions, you’ll have perfect frosting. If not, there is no way to fix it. And YES, it’s worth the effort!) By now the cakes are cooling on the racks. Take the milk/flour custard out and put it in a deep bowl (ok, I admit it, I have a Kitchenaid!). To it, add: 1 Cup Sugar, 1Cup Butter, and 1 tsp Vanilla. Beat until smooth. While it is beating, because this is a Christmas cake, add a few drops of green food coloring till you like the tint. And by the way yes, that odd texture is how it should look! Spread on your cake and get ready for the final touch. You will need both red and green maraschino cherries. This, and the color of the frosting, is how it’s “Our” cake. Mom cut the cherries into quarters and arranged them on top of the frosted cake in a poinsettia pattern. Be sure you dry them as possible before placing on the cake because your frosting is slightly delicate I have never seen a dinner this cake has gone to that it wasn’t the hit of the dessert table. A little bit of effort, but still easy enough. Enjoy! Submitted by: Kathy Weddle – Independence, MO
The best Beef Roast Brown your favorite cut of roast Place in an oven safe pan (I have a cast iron deep well pan with a lid-tradtional at our house). Use seasoned salt across the top, than add a couple of bay leaves. That’s the key right there. Quarter an onion and lay on top. Add potatoes and carrots as your little heart desires. Add ½ water, cover, and put it in the oven at 350 degrees for about 2 ½ to 3 hours…depending on the size of your roast.
The Best Pork Roast Get the Boston Butt; it’s juicier. You can use garlic powder, but I like to cut a fresh garlic clove in half, and rub it all over that roast. It will smell strong, but not for long. Then seasoned salt and pepper. Pop in the oven with potatoes. Variation: IF you are a sauerkraut fan, add a couple of cans. The kraut and the pork are MADE for each other! Better yet, do all of the above, then add 1 cup of your favorite BBQ sauce. Don’t knock it till you’ve tried it!. Submitted by: Kathy Weddle – Independence, MO
Kentucky Butter Cake 3 cups all-purpose flour 2 cups granulated sugar – room temperature 1 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda 1 cup buttermilk or sour milk 1 cup butter – room temperature 2 teaspoons vanilla 4 large eggs Sauce: 3/4 cup sugar 2/3 cup butter 3 tablespoons water 2 teaspoons vanilla Preparation: Preheat oven to 325 degrees F. Grease and flour a 12-cup Bundt pan or 10-inch tube pan. In a large bowl, combine all cake ingredients; beat on low speed until moistened. Beat for about 3 minutes at medium speed. Pour batter into prepared pan. Bake at 325 degrees for 50 to 65 minutes, or until a toothpick inserted into the center comes out clean. In a small saucepan over low heat, combine sauce ingredients; cook just until butter melts, stirring occasionally. Do not bring to a boil. Pierce the cake all over with a fork then pour the hot sauce over the warm cake. Let stand 5 minutes, or until sauce is absorbed.
Submitted by: Kathy Weddle – Independence, MO
Chicken and Biscuit Bakes This Chicken and Biscuit Bake is, basically, a cross between Chicken and Dumplings and a Pot Pie. In any case, it’s fabulously good and comes together in a convenient casserole! Ingredients: 3 Cups (approx.) of Cooked, Shredded Chicken (I use 2 breasts for this). 1 ½ Cups Chicken Stock or Broth ¼ Cup (half of a stick) butter, melted 2 Cups Bisquick 1 ½ Cups Milk 1 Can Cream of Chicken Soup 1 ½ Cups Frozen mixed Veggies (allow to thaw for about 30 minutes before adding to recipe). 3 Chicken Bouillon Cubes Pepper
(See the Directions on the next page.)
Directions Preheat Oven to 350 Degrees. Warm Chicken stock in a small sauce pan and add in the bouillon cubes to dissolve. Keep warm until ready to use. Lightly coat with non-stick spray a 9x13 casserole dish or large round casserole dish. Pour in the melted butter. Layer the shredded chicken on top of the butter. Sprinkle on the veggies. In a small mixing bowl, combine the milk and Bisquick. (It’s ok if there are a few lumps remaining.) Pour over the chicken and vegetables. DO NOT MIX! Sprinkle on a little black pepper, if desired. Combine the cream of chicken soup with the warmed stock in a small mixing bowl. Once blended, slowly pour over the Biscuit layer. Again, DO NOT MIX! (Yes, it’ll look like a big soupy mess. Trust me…this is what it’’s supposed to look like.) If using a 9x13 pan, bake for 40-45 minutes or until casserole is set and top is brown and bubbly. If using a large round dish (mine was 12”), bake for 50-55 minutes or until casserole is set and top is brown and bubbly. Remove from oven and allow to rest for 5 minutes. Serve and enjoy!
Submited by: Kathy Weddle – Independence, MO
Glen's Peanut Butter Fudge 2 cups sugar 1 cup milk 1 stick butter 1 18 oz. jar peanut butter Combine sugar, butter and milk, stirring on medium heat till butter is melted and sugar is dissolved. Bring to a boil and cook to a soft ball stage (when a small amount of syrup dropped into cold water forms a soft ball). When it reaches the soft ball stage, remove it from the heat and stir in the peanut butter. Don't over stir or it will granulate. Pour into a pie pan and let cool. You can use crunchy peanut butter if you wish to have nuts in the fudge.
Submitted by: Pat Watson Stanfield – Excelsior Springs, MO
Broccoli and Rice Casserole Ingredients: ¾ Cup Milk 1-1/2 Cup Minute Rice - uncooked 1-1/2 Cup Chopped Celery 2 Bunches Broccoli – cooked Salt Pepper 8 Slices Bacon – Cooked Crisp ¾ Cup Chopped Onion 1 Can Cream of Celery 1 Medium Jar Cheese Whiz or Velveeta chopped (I use Velveeta) Instructions: Fry bacon and drain Sauté onion and celery in bacon grease until tender Mix all together and bake in 350o oven 40 minutes or until done Submitted by: Sarah Lewis – St. James, MO
Amish Friendship Bread Starter Part 1 INGREDIENTS: 1 (.25 ounce) package active dry yeast 1/4 cup warm water (110 degrees F/45 degrees C) 3 cups all-purpose flour, divided 3 cups white sugar, divided 3 cups milk DIRECTIONS: In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature. On days 2 thru 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 9; stir only. Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2). Submitted by: Kathy Weddle – Independence, MO
Amish Bread Starter Part 2: I wish I could take credit for this fun project; but I can’t. The first year this was passed to me, my husband and I had a ball making all the variations. Follow the directions EXACTLY! *DO NOT USE ANY TYPE OF METAL BOWL OR SPOON FOR MIXING. *DO NOT REFRIGERATE. *IF AIR GETS INTO THE BAG, LET IT OUT. *IT IS NORMAL FOR BATTER TO RISE, BUBBLE, AND FERMENT. The following is how you grow your starter. Quick Tip: we kept our bag in a bowl on the kitchen table so we wouldn’t forget to “mush” it. DAY 1-Do nothing, this is the day you receive the batter or the day the batter was “started”. DAY 2- Mush the bag DAY 3-Mush the bag DAY 4-Mush the bag DAY 5-Mush the bag DAY 6-Add to the bag – 1c. flour, 1c. milk, 1c. sugar then mush the bag ( it’s best to do this in the sink) DAY 7-Mush the bag DAY 8-Mush the bag DAY 9-Mush the bag DAY 10- Pour entire contents from the bag into a non-metal bowl *Add 1 ½ c. flour, 1 ½ c. sugar ( you can use just 3/4 c. sugar if you like) and 1 1/2 c. milk *Mix with a non-metal spoon. *Measure out 4 separate starter batters of 1 cup each into large baggies. Keep a starter for yourself (if you want to keep making it) and give the other 3 to friends along with a copy of this recipe. If you DON’T pass it to a friend on the 1st day, be certain to tell your friends which day the bag is at when you present it to them. It is helpful to mark the bags with the date the batter was started.
Continued…. Preheat the oven to 325* *Add to the remaining batter in the bowl: *3 eggs *1 c. oil ( or ½ c. oil and ½ c. applesauce) * ½ c. milk *½ c. sugar * 2 tsp. cinnamon *½ vanilla * 1 ½ tsp. baking powder *½ tsp. baking soda * ½ tsp. salt *2c. flour * 1 large box instant vanilla pudding ( or 2 small boxes) * You may add nuts if you like Instructions: Grease 2 large loaf pans and mix additional ½ c sugar and 1 ½ tsp. cinnamon. Dust the pans with half of the mixture. Pour batter evenly into the pans and sprinkle the remaining sugar/cinnamon mixture over the top. Bake 1 hour. Cool until bread loosens from the pan evenly (about 10 minutes). Turn out onto a serving dish. Serve warm or cold. Remember: If you keep a starter for yourself, you will be baking every 10 days. The bread is very good and makes a great gift. Only the Amish know how to create a starter, so if you give them ALL away, you will have to wait until a friend will give you one back. Enjoy!
Submitted by: Kathy Weddle – Independence, MO
Amish Bread Variations Part 3 (Using starter recipe that calls for pudding)
Lemon Poppy Seed Bread Lemon Amish Friendship Bread Use 2 sm. boxes of instant lemon pudding instead on the vanilla pudding, replace poppy seeds for the cinnamon, & use lemon peel instead of the vanilla. Bake for about 1 1/2 hrs. Very Good!
Banana Nut Bread Use banana cream pie pudding and one or two mashed bananas. I have also added 1/4 cup of chocolate chip to this on occasion. I use the small bundt pans and bake for about 40 - 50 minutes.
Zucchini Bread Add 1 cup of grated zucchini. Make sure you squeeze out the excess liquid. bake for about 75 minutes but start checking after 50 minutes.
Cranberry Bread A cup of dried Cranberries A tsp of orange Zest A cup of Chopped Nuts
Gingerbread Substitute 2 tablespoons molasses for equal amount of sugar Add spices to make gingerbread.
Date Nut Bread 1 Box of Chopped Dates 1 Cup of Chopped Pecans Bake it in a Bundt pan.
Orange Bread 1 small box of Orange Jello 1 cup of drained Mandarin Oranges
Cherry Chesecake Use Cheesecake Pudding instead of Vanilla Pudding Add chopped Maraschino Cherries (about 6 with some juice)
Fruitcake Standard recipe for cake with the vanilla pudding, Cinnamon Add glazed fruit with walnuts and almonds Use ½ Cup Oil and ½ Cup Unsweetened Applesauce Instead of 1 Cup of Oil. Use Sugar-Free Pudding
Chocolate Chip Cappuccino Bread Use Cappuccino Pudding ½ Cup Chocolate Chips ½ Cup Nuts – Your Choice
Whole Wheat Bread with Variation Use two Cups Whole Wheat Flour instead of White Substitute 1/3 Cup Unsweetened Applesauce and 1/3 Cup Oil for the 2/3 Cup of Oil, and Up the Cinnamon to 2 Teaspoons Add 1 Chopped Granny Smith Apples and 1 Cup Nut/Dried Fruit Mix You can replace half of the sugar with Splenda