This handwritten recipe card was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Zucchini Bread

3 eggs
1 c. oil
1 c. white sugar
1 cup brn sugar
2 c grated zucchini squash raw
3 c. sifted flour
1/4 tsp B.P.
2 tsp. B. soda
1 tsp salt
3 tsp cinnamon
1 pinch nutmeg
3 tsp vanilla
1 c chopped nuts

Beat first 4 ingred. together. Add dry ingred & squash then walnuts. Bake in two greased loaf pans 350° 40 min or longer.

This recipe was written on an index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy (front side only).

Zucchini Bread

3 1/2 c. flour
3 eggs
2 c. sugar
1 c. oil
1 tsp vanilla
2 c. grated zucchini
1 c. nuts (optional)
1 c. raisins
1 tsp. salt
1 tsp. cinnamon
2 tsp. soda
1/2 c. sour cream

Sift flour; beat eggs, sugar, & oil in bowl. Add to flour and beat. Add remaining ingredients except sour cream. Fold in sour cream. Make sure zucchini is blended in well. Grease 2 loaf pans.

Bake at 350° for 1 hr.

This is a photocopy of a handwritten recipe that was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Zucchini Bread

3 eggs
1 cup oil
2 c sugar
2 c grated raw zucchini
2 1/2 c flour
2 teas. soda
1/2 teas baking powder
1 teas salt
3 teas cinnamon
2 teas vanilla
1 c chopped nuts (optional)
1 c raisins (optional) 10 min. soak raisins

Beat eggs, add sugar, oil and zucchini. Beat well.

Add dry ingredients, mix well.

Add nuts, raisins & vanilla.

Grease & flour loaf pans.

Bake 350° 1 hr.

Makes 2 9½x5½x3
or
Makes 3 7 7/8 x 3 7/8 x 2 1/2 foil pans

I used both the raisins & nuts.

This recipe was written on an index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Quick Yeast Bread
Makes two loaves!

350° F oven – 20 to 25 mins

In large bowl

2 c. lukewarm water
1/2 c. powdered milk (opt.)
1/4 c. sugar
1/4 c. wheat germ (opt.)
1 tsp. butter flavoring (opt)
3 1/2 c. flour
1 tsp. salt
1 egg, beaten
1 pkg. dry yeast (1 Tblsp)

Stir well until it becomes spongy. Then add–

2 Tbsp. oil
3 1/2 c. more flour

Cover with wax paper and let double in size.

Add a little more flour and knead about (50) times.

Divide dough in half and knead a little more.

Form in loaves and let double in size again.

Bake!

When done remove from oven & butter top.

This recipe was written on an index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy (front side only). I broke the instructions down into separate paragraphs for easier reading.

Oatmeal Bread

1 c. quick rolled oats
1/3 c. molasses
2 tsp salt
1 1/2 c. boiling water
2 pkgs dry yeast
1/2 c lukewarm water
2 beaten eggs
7 to 7 1/2 c. flour
1/4 c. shortening

In a large bowl combine rolled oats, molasses, and salt. Pour boiling water over and cool to lukewarm. Dissolve yeast in lukewarm water and add to the oat mixture along with eggs and 2 c of the flour.

Beat a few turns, add shortening and beat well. Add additional flour to form a stiff dough, turn out on a floured board and knead until smooth and elastic.

Place in a greased bowl, cover, and let rise until double, about 40 min.

Punch down and let rise until almost double. Divide in half and shape into loaves. Cover and let rise until just over double in bulk.

Bake at 375 for about 40 to 50 min.

Makes 2 loaves.

This recipe was written on an index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy (front side only).

Frozen Apple Loaf

1 (8 1/2 oz) can crushed pineapple
1/2 c. sugar
1/8 tsp. salt
3 tblsp. lemon juice
2 eggs, beaten
1 c. heavy cream, whipped
2 c. diced, unpared apples
1 1/2 c. miniature marshmallows
1/2 c. finely chopped celery

Drain pineapple, reserving juice. Add enough water to juice to make 1/2 c.

Combine sugar, salt and lemon juice in a small saucepan. Gradually stir in reserved juice & eggs. Cook over low heat, stirring constantly, until thickened. Cool.

Fold in whipped cream, apples, marshmallows and celery.

Pour into slightly oiled 9x5x3″ loaf pan.

Cover with foil and freeze.

Invert on serving plate & remove loaf pan.

Garnish with chicory and whole fresh cranberries, if you wish.

Makes 8 servings.

This recipe was written on an index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Date Apple Bread

1 or 2 apples
2 1/2 c. sifted flour
3 tsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ground mace or 1/4 tsp. ground nutmeg
1/2 c. butter or margarine
3/4 c. sugar
2 eggs
1/3 c. milk
1 c. packaged diced dates

Core and finely chop enough apple to measure 1 1/2 cups.

Sift flour with baking powder, salt, cinnamon and mace.

Cream butter with sugar, then beat in eggs.

Beat flour mixture into creamed mixture alternately with milk; fold in dates and apple.

Turn into greased and floured 9x5x3-inch loaf pan.

Bake in 350° (moderate) oven 1 hr and 15 min or until bread tests done.

Cool 10 min. in pan, then turn out and cool on rack.

Makes 1 (9x5x3-inch) loaf.

This recipe was written on an index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Corn Light Bread

1 tsp soda
1 tsp salt
1/4 tsp baking powder
2 c. corn meal
1/2 c. sugar
4 Tbsp. shortening
2 c. buttermilk
1/2 c. flour

Put sugar, salt, soda & baking powder in a bowl and add buttermilk. Stir well. Then add corn meal & flour alternately.

Melt shortening in loaf pan and add to mixture.

Sprinkle a little corn meal in loaf pan.

Heat pan, and pour mixture into the hot pan.

Bake in moderate oven (350°) 45 to 60 minutes.