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INGREDIENTS

• 1 cup water
• 2 teaspoons olive oil
• 2 teaspoons sugar
• 3/4 teaspoon dried rosemary, crushed
• 3/4 teaspoon salt
• 2 1/3 cups bread flour
• 2/3 cup whole wheat flour
• 1 teaspoon active dry yeast
• 1/4 cup sun-dried tomatoes, finely chopped (NOT the oil-packed ones!)
• 3 tablespoons finely chopped onionsor shallots
• 3 cloves garlic, finely minced

DIRECTIONS

1. Add all the ingredients EXCEPT the tomatoes, onion and garlic to the machine in the order recommended by the manufacturer.
2. Select the basic white bread cycle, and start machine.
3. When the”additions” beeper sounds, add the remaining three ingredients.

INGREDIENTS

• 2 eggs
• 1 (16ounce)jar applesauce
• 2 cups raisins
• 1/2 cupall-bran cereal
• 2 1/2 cups flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cupvegetable oil
• 1 cup brown sugar, firmly packed

DIRECTIONS

1. Preheat oven to 350 degrees.
2. Grease 9×5x3-inch loaf pan.
3. In small bowl, combine eggs, applesauce, raisins, and bran cereal; let stand about 10 mins and stir.
4. In large bowl, stir together flour, baking powder, salt, baking soda, cinnamon and nutmeg.
5. Stir vegetable oil and brown sugar into raisin/applesauce mixture.
6. Add raisin/applesauce mixture to dry ingredients, stir until moistened completely and turn into loaf pan.
7. Bake 60-70 minutes or until toothpick inserted into center comes out clean.
8. Let cool 15 minutes before removing from pan.

INGREDIENTS

• 4 cups chunks of old bread (No moldy!)
• 2 cups milk(Heat to scalding)
• 1/4 cup melted butter(throw into hot milk)
• 1/2 cup white sugaror brown sugar
• 2 eggs
• 1/4 teaspoon salt
• 1/2 cup raisins
• 1 teaspoon cinnamonor nutmeg
• 1 teaspoon vanillaor Amarettoor rum

DIRECTIONS

1. Mix all this stuff together.
2. Pour into buttered casserole.
3. Bake at 350 degrees for 45 minutes until silver knife inserted in pudding comes out clean.
4. Serve warm with whip cream, Cool Whip, or any favorite sauce.

INGREDIENTS

• 3 eggs
• 1 (16ounce)can solid-pack pumpkin
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon grated nutmeg
• 1/4 teaspoon ground cloves
• 3 tablespoons sweet sherry
• 3/4 cup sugar
• 2 cups milk
• 3 cups packed 3/4 inch cubes Italian bread or French bread or sourdough bread
• 1/2 cup chopped walnuts
• heavy cream

DIRECTIONS

1. In a large bowl, whisk the eggs until smooth.
2. Whisk in the pumpkin, cinnamon, nutmeg, and cloves until well mixed.
3. Whisk in the sherry, sugar, and milk until smooth.
4. Stir in the bread cubes and nuts.
5. Turn the mixture into a 3 1/2-quart electric slow cooker.
6. Cover and cook on the high heat setting 2 1/4 to 2 1/2 hours, or until puffed (do not cook on the low heat setting for a longer time).
7. Remove the lid and continue cooking on high 20 to 30 minutes longer.
8. Serve warm or at room temperature, topped with heavy cream.

INGREDIENTS

• 3 eggs
• 1 cup sugar
• 1 cup brown sugar, firmly packed
• 1 cuppeanut oil or canola oil
• 3 cups raw zucchini, grated and squeezed between paper towels to remove moisture (measure after squeezing)
• 1 carrot, finely grated,for a little color contrast(optional)
• 2 1/2 cups unbleached flour
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 4 teaspoons ground cinnamon
• 1 teaspoon powdered ginger
• 1 teaspoon freshly grated nutmeg
• 1 1/2 teaspoons salt
• 2 teaspoons vanilla extract
• 1 1/2 cups chopped walnuts

DIRECTIONS

1. Grease two 5″x9″ baking pans; line bottom with greased waxed paper, flour lightly, and set aside.
2. Beat eggs in a large bowl.
3. Add sugar, zucchini, and carrot, and mix well.
4. Add remaining ingredients, and mix thoroughly.
5. Pour into greased baking pans, each half full.
6. Bake at 350 degrees F for 45-60 minutes, probably closer to the 60 minute range.
7. Let cool in baking pan for five minutes before turning out onto wire rack.
8. Cool on rack before wrapping.