Ellen P.'s favorite bread recipes

Banana Bread (Ruth King--one of my college roommates)
1 cup sugar
2 cups flour
½ t salt
1/3 cup oil
2 eggs
2 T sour milk
1 cup mashed bananas
1 t soda dissolved in 1/3 cup hot water

Beat eggs until light.  Add oil, sour milk and mashed bananas.  Sift flour with sugar and salt.  Add to egg mixture.  Add hot water.  Pour into loaf pans.  Bake 50-55 minutes at 350 degrees (less time for smaller loaf pans).


Ice Box Muffins
1 cup oil
3 cups sugar
4 eggs, well beaten
2 cups boiling water
5 teaspoons baking soda
1 quart buttermilk
5 cups flour
1 teaspoon salt
4 cups Kelloggs All-Bran cereal
2 cups Post 100% Bran cereal

Beat sugar and oil.  Add well beaten eggs.  Add soda to boiled water.  Add buttermilk to cool boiled water and soda.  Alternate flour (including salt) and liquid mixture to oil and sugar.  Pour that over bran.  Mix well.  Store in refrigerator until needed.  May be stored up to 6 weeks.  When ready to use, spoon into greased muffin tins (or use paper liners) and bake at 400 degrees for 20 minutes. Note: Any two types of bran cereal are fine to use (but not flakes).


Pumpkin Chocolate Chip Bread (Alecia Williams--former ward member)
Blend:
4 eggs
3 cups sugar
2 cups pumpkin
1 cup oil
2/3 cup water
Sift together and then add to mixture:
3½ cups flour
1 T baking soda
1 1/4 t. Salt
1 t cinnamon

Stir in:
½ bag semi-sweet chocolate chips
½ bag mini semi-sweet chocolate chips

Bake at 325 degrees (this recipe makes 7 small loaf pans) for 45-50 minutes.