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Almond Orange Bread 2 1/8 cup of molasses 1/3 cup of vegetable oil 2 eggs 2 cups of sifted pastry flour 1/2 cup of wheat germ 1 tablespoon of grated orange rind 1 1/2 teaspoon of baking powder 1 1/2 teaspoon of baking soda 1 1/2 cup of orange juice 1 cup of chopped dates 1/2 cup of slivered almonds 1 tablespoon of honey Combine honey, molasses, oil and eggs. Stir in the remaining ingredients, except the almonds, 1/2 cup of the orange juice and the tablespoon of honey. Pour into an oiled loaf pan and sprinkle top with slivered almonds. Bake at 350ºF. for 1 hour. Remove from oven and poke holes in the top and pour in the remaining 1/2 cup orange juice and 1 tablespoon honey. Let sit for 30 minutes before cutting. Almond Chocolate Zucchini Bread 3 2 cups of sugar 1 cup of salad oil 2 ounces of unsweetened chocolate 1 teaspoon of vanilla 2 cups of zucchini, grated 2 cups of flour 1 teaspoon of salt 1 teaspoon of cinnamon 1/4 teaspoon of baking powder 1 teaspoon of soda 1 cup of almonds, chopped Beat eggs until lemon colored, beat in sugar and oil. Melt chocolate, stir into egg mixture along with vanilla and zucchini. Sift flour with salt, cinnamon, baking powder and soda. Stir into zucchini mixture with almonds. Mix well. Bake in 2 well-oiled loaf pans at 350ºF. for 1 hour and 20 minutes. Cool in pans 15 to 20 minutes and turn onto rack. Cool thoroughly before serving. Almond Apricot Bread 4 1/4 cup of sugar 1 cup of boiling water 2 1/2 cups of all purpose flour 4 teaspoons of baking powder 1/2 teaspoon of salt 1/2 c. chopped almonds 2 tablespoons of butter 1/2 cup of sugar 1 egg 1 cup of milk Place apricots and 1/4 cup sugar in saucepan, and cover with 1 cup boiling water. Cover over medium heat for 10 minutes or allow to stand 1 hour. Sift flour, baking powder and salt together and set aside. Preheat oven to 350ºF. Drain and chop apricots. Fold in almonds. In large mixing bowl, cream together butter, 1/2 cup sugar and egg and beat well. Stir in fruit mixture. Add dry ingredients, alternately with milk to batter, mixing well after each addition. Spoon batter into a greased and floured 9" loaf pan. Bake for 1 hour or until knife inserted into the center of the loaf comes out clean. Yield: 1 loaf. Almond Cherry Bread 5 1/2 cup of oleo, softened 2 eggs 1 teaspoon of almond extract 1 teaspoon of baking soda 1 cup of buttermilk 1/2 teaspoon of salt 1 cup of chopped almonds 2 cups of flour One 6 ounce jar of maraschino cherries, drained and chopped Cream sugar, oleo and extract together. Add eggs, one at a time, beating well. Combine dry ingredients. Blend into creamed mixture alternately with buttermilk. Stir in almonds and cherries. Pour into a greased, floured loaf pan. Bake at 350ºF. for 1 hour or until tested done. Remove from pan and cool.
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