3 cups all purpose flour or oat flour blend

2/3 cup sugar

1 tsp baking soda

2 eggs, beaten

1 carton (8 oz.) lemon low-fat yogurt

1/3 cup vegetable oil

1 tsp grated lemon peel

1 can (15 oz.) fruit cocktail, drained

1/2 cup chopped walnuts or pecans

1. Preheat oven to 350, combine flour, sugar, and baking soda, mix well.

2. Blend eggs with yogurt, oil and lemon peel. add cry ingredients along with fruit cocktail and nuts; stir just enough to blend. spoon into greased 9x5-inch loaf pan.

3. Bake 60 to 70 minutes or until wooden pick inserted into the center comes out clean. Let stand in pan for 10 minutes. Turn out onto a wire rack; cool completely. (makes 1 loaf)



Taco Bread (Provided by: Christina Cash)

1 pound frozen bread dough, thawed

1 1/2 cups grated chedder cheese

1 pkg taco seasoning

3 tbls butter melted

On a baking sheet, stretch dough into 14x8-inch rectangle. Sprinkle cheese and taco seasonings; drizzle with butter. Roll up, Jelly-roll fashion, and place seam side down on baking sheet. Bake in 350 oven for 20 to 25 minutes or until golden brown. Cool.(makes 6 servings)"Serve bread slices as a spicy complement to hearty soups"



Muffins:


Oreo Muffins (Provided by: Christina Cash)

1 3/4 cups all-purpose flour

1/2 cup sugar

1 tbls baking powder

1/2 tsp salt

3/4 cup milk

1/3 cup sour cream

1 egg

1/4 cup butter, melted

20 oreos, coarsely chopped

In medium bowl, combine flour, sugar, baking powder, and salt; set aside. In small bowl, combine milk, sour cream, and egg. Stir into flour mixture with butter until just blended. Gently stir in cookies. Spoon in to 12 greased 2 1/2-inch muffin cups. Bake at 400 for 20 to 25 minutes or until toothpick inserted into the center comes out clean. Remove from pan; cool on wire rack. Serve warm or cold. (makes 1 dozen muffins)