Breads, Rolls



STRAWBERRIES "N" CREAM BREAD

1/2 c. butter or margarine
3/4 c. sugar
2 eggs
1/2 c. sour cream
1 tsp. vanilla
1 3/4 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground cinnamon
3/4 c. chopped fresh strawberries
3/4 c. chopped walnuts

In a mixing bowl, cream butter and sugar until fluffy. Beat in eggs, one at a time. Add sour cream and vanilla; mix well. Combine the flour, baking powder, baking soda, salt, and cinnamon. Stir into creamed mixture just until moistened. Fold in strawberries and 1/2 cup nuts. Pour into a greased 8x4x2 inch loaf pan. Sprinkle with remaining nuts. Bake at 350 degrees for 65 to 70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Remove from pan to a wire rack to cool completely.

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ZUCCHINI NUT LOAF

3 eggs
3 c. flour
1 tsp. salt
1 tsp. baking soda
1/2 c. chopped nuts
3 tsp. vanilla
1 c. oil
2 1/2 c. sugar
2 c. grated zucchini, peeled
3 tsp. cinnamon
1/4 tsp. baking powder
Small can crushed pineapple, drained

Beat eggs; add oil, sugar, zucchini, pineapple, and vanilla. Mix well. Add flour, salt, baking powder, soda, cinnamon, and nuts. Mix until well blended. Pour into two greased and floured loaf pans, or 1 to 3 of the foil loaf pans. Bake at 325 degrees for 1 hour. When cool, wrap in foil and freeze.

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