Poppyseed Bread

Poppyseed Bread

3 Beaten eggs

2 c. sugar

1 c. oil

Mix together.

Add:

3 C. flour

1 1/2 tsp. Baking Powder

1 1/2 tsp. salt

Add alternately with flour:

1 1/2 c. milk

3 Tbsp. poppyseeds

1 1/2 tsp. vanilla

1 1/2 tsp. butter flavor

2 tsp. almond flavor

Makes 2 large loaves. Bake at 350 degrees for 1 hour. Or makes 7-8 small pans if doubled at 350 degrees for 40 minutes. small loaf serves 10-12 without ends.

Glaze:

Cool bread slightly.

1/4 c. orange juice

3/4 c. sugar

Heat to dissolve.

Add:

1/2 tsp. butter flavor

1/2 tsp. almond flavor

1/2 tsp. vanilla

If too runny add a little powdered sugar.  Drip over top of bread w/wax paper underneath.

Lemon Fudge

• Prep: 20 min. + chilling
• Yield: 64 Servings

51520

Ingredients

• 1-1/2 teaspoons plus 6 tablespoons butter, divided
• 2 packages (10 to 12 ounces each) vanilla or white chips
• 2/3 cup sweetened condensed milk
• 2/3 cup marshmallow creme
• 1-1/2 teaspoons lemon extract

Directions

• Line a 9-in. square pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside. In a large saucepan, melt remaining butter over low heat. Add chips and milk; cook and stir for 10-12 minutes or until chips are melted.
• Stir in marshmallow creme and extract; cook and stir 3-4 minutes longer or until smooth. Pour into prepared pan. Chill until set.
• Using foil, lift fudge out of pan. Discard foil; cut fudge into squares. Store in the refrigerator. Yield: about 2 pounds.

Source

Banana Bars

1/2 c butter or margarine softened
1 1/2 c sugar
2 eggs
1 c sour cream
1 tsp vanilla
2 c all purpose flour
1 tsp baking soda
1/4 tsp salt
2 medium ripe bananas mashed

In a mixing bowl cream butter and sugar. add eggs sour cream and vanilla.
combine flour baking soda and salt, and gradually add to the creamed mixture. stir in bananas and spread into greased 15 by 10 inch baking pan. bake at 350 for 20- 25 minutes, or until a toothpick inserted into center comes out clean. Cool.

Frosting:
1 package 8 ounce cream cheese softened
1/2 cup butter or margarine softened
2 teaspoons vanilla
3 3/4 cups confectioners sugar (powdered)

in a mixing bowl cream cheese butter and vanilla. gradually beat in confectioners sugar. frost cooled bars. store in refrigerator or in a cool place.