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I can hardly believe that our Christmas celebration is almost here!  It is the time when our four girls (I still call them our girls even though they’re in their forty and fifties, Gosh that makes me older..such is life. They come, two by two to help make our traditional “pero- gi”, kind of like ravioli but with a different shape and filling and not covered with spaghetti sauce.  We make about 200 or more, thus having the girls come to help me make them.

Today, however I have recipes for quick bread to make for small gifts to give to neighbors, friends who are home bound, fellow office workers and some to keep for ourselves to serve with coffee or tea. I’m not a cookie baker any longer as the girls supply us with several kinds to put on my cookie plate for invited or drop-in guests.  I do make some candy and half of that job is done.  Good for me. It’s not too late to make breads so that what it’s about today.

LEMON BREAD
Bread:
1 c. butter, softened
2 c. sugar
4 eggs
1/2 t. each, baking soda and salt
3 c. flour
1 c. buttermilk
Fresh grated rind of 1 lemon, about 2 t. or 1 t. dry grated lemon rind
1 c. finely chopped pecans

Glaze: (Optional)
1/4 c. lemon juice
1 c. powdered sugar

Cream together butter and sugar in bowl on high speed of mixer. Blend in eggs, one at a time, beating after each addition.  In another bowl, combine soda, salt and flour, mixing well; add to creamed mixture alternately with buttermilk.  Add lemon rind and nuts, stirring in by hand.  Grease and flour; line bottom of pans with parchment or waxed paper. Spoon batter into a one 9 x 5-inch loaf pan or two 7 x 3-inch (can use an 8 x 4-inch) or  three 5-1/2 x 3-1/2 – inch pans; bake at 300 degrees for 1 hour and twenty minutes or until bread tests done with wooden pick.  Adjust time with smaller pans.  Cool in pan 10 minutes; remove from pans to wire racks.  The 9 x 5-ich pan makes about 16 slices.  

For glaze: In a small bowl, combine glaze ingredients; make holes in bread with toothpick while still warm.  Pour glaze slowly over bread. Cool completely before slicing. Note: If nuts are added to any of the  batters, put a note on the wrapped breads if nuts are added or if they’re not.  

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APRICOT BREAD
1 c. plus 2 T. dried apricots, cut in small pieces, divided
3/4 c. hot water
2 T. butter, softened
1 c. sugar
1 egg
2 c. flour
1 t. baking powder
1/4 t. baking soda
1 t. salt
1/2 c.  orange juice
1/2 c. chopped pecans

Apricot Spread:
1 – 3 oz. pkg. cream cheese, softened
2 T. apricots

Put apricots in small bowl; pour water to cover. Let soften for 30  minutes. Drain, reserving 1/4 c. apricot water. Set aside apricot pieces, removing 2 T. for apricot spread (recipe follows). Combine butter, sugar and egg in mixing bowl; cream well.  In another bowl, combine flour, baking powder and salt.  Add dry ingredients to creamed mixture, alternating with apricot water and orange juice. Stir in apricot pieces and pecans. Spread into greased and floured  9 x 5 loaf pan.  Bake at 350 degrees for 55 to 65 minutes or until bread is done, testing with a pick. Make apricot spread by combining ingredients; turn into a small bowl.  Refrigerate until serving time, covered. Makes about 16 slices.  Note: If you wish, in previous recipe follow directions for smaller pans.

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APPLE CARROT BREAD
1/4 c. butter or margarine
2 eggs
2/3 c. sugar
1-3/4 c. flour
1 t. each, baking soda and baking powder
1/2 t. salt
1-1/2 c. shredded apples (Braeburn, Golden Delicious, Cortland)
1/2 c. shredded carrots
1/2 c. flaked coconuts

In a mixing bowl, combine first 3 ingredients; beating until creamy.  In another bowl, combine next 4 ingredients, mixing well with a whisk. Fold in apple, carrots and coconut. Batter will be thick. Turn into a greased and floured 9 x 5-inch loaf pan, or sizes given in first recipe, testing with a pick. Bake at 350 degrees for 55-60 minutes for 9 x 5 pan, small loaves 45-50 minutes, testing with pick.   Makes about 16 slices  Note:  Shred apples just before adding them into the batter so they don’t get brown.

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This next recipe sounds really weird but trust me.  One of the gals in the park made and served it questioning us to guess what the secret ingredient was. No one ever guessed pork and beans.  A  tasty moist bread!

PORK AND BEAN BREAD
1 c. raisins
1 c. boiling water
3 eggs
1-1/2 c. sugar
1 – 16 oz. can pork and beans (not Bush’s brand)
1 c. oil
1 t. vanilla
3 c. flour
1 t. cinnamon
1 t. baking soda
1/2 t. salt

Combine raisins and boiling water in a saucepan.  Bring to a boil; remove from heat and let sit until cool. Beat eggs, sugar, oil, vanilla and beans until beans are mashed.  Add remaining ingredients, beating on medium speed until well combined.  Turn into  1 – 9 x 5-inch loaf pan; bake 55-65 minutes or 3 – 8 x 4-inch pans; bake 45-50 minutes, or until done, testing with a pick. Cool in pan 10 minutes; remove to wire rack to cool.  Makes about 16 slices.

Some quick bread tips: Fill pans about 2/3 full with batter for rounded shapes. Breads are best stored at least overnight before slicing and serving. Cut breads with a thin sharp knife or serrated knife to prevent crumbling. Add a small amount of the flour to raisins, dates and other dried fruits so they don’t cling together when added to batter.

Thought for the Day: Lord, thank you for all you have given me to enjoy.  Make me aware of people in need who I can share from the abundance I have received.

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