Beat egg until light, stir in sugar and mix well. Stir in butter. Sift flour with baking powder, soda and salt. Add alternately with the orange juice and water to the sugar mixture. Add Brazil nuts and apricots. Mix well. Pour into greased bread pan and bake at 350 degrees for 1 hour.

I didn’t have Brazil nuts on hand so I substituted almonds and that worked out fine. The apricot and orange flavor together was great!

The Settlement Cookbook (1945)

1/3 C. cornmeal (yellow)
1/2 C. sugar
2 t. salt
1/2 C. shortening (part butter)
2 C. milk

Heat the above ingredients on low heat, stirring constantly until thick. Cool.

2 eggs
4 C. flour
1 t. baking powder
1 pkg. yeast (dissolve in 1/4 C. warm water with 1 t. sugar)

Sift flour and baking powder together. Combine eggs with first ingredients and slowing add flour/baking powder mixture one cup at a time. Mix thoroughly until no longer sticky. Let rise 1 hour. Punch down and let rise another hour. Put in pans and let rise one hour again. Bake bread at 350 degrees for 35 minutes. (Three rises total for bread or rolls. The reason is so the bread has less air bubbles and a smoother texture).

To Make Cinnamon Rolls:
Roll part of dough 1/2 inch thick (after 2nd rising). Dot with butter and sprinkle on cinnamon and brown sugar. Roll up and cut into 3/4-1 inch slices and put in pans that have been buttered and sprinkled with more brown sugar and cinnamon. Drizzle bottom of pan with a little water (not much). Put rolls in pan, leaving a little space between them. Let rise 1 hour.(This is your 3rd rising) Bake at 350 degrees for 35 minutes.

Can add pecans to top or before rolling up. Frost with powdered sugar frosting that has a drop or two of maple flavoring added and a little vanilla extract.

Can make dinner rolls or loaf of bread from the remaining dough.

From the kitchen of: Crystal Mashak

2 C. sifted flour
4 t. baking powder
1 t. salt
2 T. Staley’s Salad and cooking oil
7/8 C. milk or water
1/2 C. grated cheese

Sift together dry ingredients. Add grated cheese and mix well. Add oil to milk or water; add liquids to dry ingredients, and with knife or spatula make into a soft dough. Toss on slightly floured board, cut with biscuit cutter and bake 15 minutes in a hot oven. These are delicious with salads.

Pour hot water over the dates. Let stand until cool. Beat egg, add sugar, then add to date mixture. Sift dry ingredients, stir well and add to mixture. Add nuts last. Place in buttered bread pan and bake at 350 degrees for 1 hour. Let cool in pan.

I used brown sugar and added a few Cinnamon chips and it turned out well. It was a very moist bread.

From The Settlement Cookbook (1945)

Soften yeast in water. Combine in a large bowl, the cottage cheese, butter, sugar, salt and baking soda. Then the onion, dill seed, egg and yeast. Beat well, add flour gradually beating dough. Let rise until double and stir down dough. Turn into well greased casserole or bread pan and let rise until light. Bake at 350 degrees for 45 minutes. Makes one loaf of bread.

From the kitchen of Ella Meyer and Virginia Twite

Cream butter and sugar. Add beaten eggs. Sift dry ingredients. Dissolve baking soda in water. Add all of the above with raisins and mashed bananas. Beat until smooth. Pour into greased loaf pan and let stand 20 minutes. Bake 1 hour at 350 degrees. (Personal note: I made this yesterday and in my oven, it took 1 hour and 10 min.)

From the kitchen of Ella Meyer

2 C. sifted flour
1 C. sugar
2 t. baking powder
1/2 t. soda
3/4 t. salt

2 t. grated orange rind
1/3 C. orange juice
1/2 C. water
1 egg, well beaten
2 T. salad oil
1 C. fresh cranberries, halved
1 C. chopped nuts

Combine first 5 ingredients. Add remaining ingredients. Stir thoroughly until moistened.

Grease and flour bottom of 9x5x3 loaf pan. Bake at 350 degrees for 50-60 minutes.

From the kitchen of: Linda Betsinger

Pour boiling water over vegetable shortening to melt. Add sugar molasses, egg and beat together. Add dry ingredients and combine well. Put in a greased 8×8 pan and bake at 350 degrees for 35 minutes. Serve warm or cold with whip cream, lemon sauce or ice cream.

From the kitchen of Edna Schmidt

1 egg, well beaten
2 C. white or yellow corn meal
1 t. salt
1 1/4-1 1/2 C. milk (enough to make batter thick)

Stir corn meal, salt and milk into the beaten egg. Drop spoonfuls of batter onto a well greased hot griddle and fry to a golden brown on each side. Stir batter occasionally to keep well mixed. Serve hot with butter. Makes 12 Johny cakes.

I used a little sugar in the batter because we like our corn bread a little sweeter and it worked well.

Sift first 7 ingredients and add nuts to his mixture. Cream shortening and sugar. Add eggs and beat well. Combine buttermilk and pumpkin and add to shortening mixture. Slowly add dry ingredients. Spoon into a greased loaf pan and bake at 350 degrees for 75 minutes.

From the kitchen of Virginia Twite