• Choose a category
• All
• Classic-Fiction

2 eggs

1 cup vegetable oil

2 cups sugar

1 cup grated zucchini (1 medium)

1 cup grated carrots (2 medium)

2 teaspoons vanilla extract

2 cups all-purpose flour

½ teaspoon baking soda

1½ teaspoons baking powder

1 tablespoon ground cinnamon

½ teaspoon salt

½ cup shredded coconut

1 cup chopped pecans or walnuts

1. Preheat the oven to 350°F. Grease two 8 × 4-inch loaf pans.

2. Beat the eggs in a large bowl. Add the oil, sugar, zucchini, carrots, and vanilla; mix well. Sift the dry ingredients and add to the egg mixture. Stir until just blended.

3. Fold in the coconut and pecans. Divide the mixture between the two prepared pans.

4. Bake for 1 hour, or until a wooden pick inserted in the center comes out almost clean. Cool in the pans for 15 minutes. Remove to a wire rack to cool completely.

* * *

TIPS FROM OUR TEST KITCHEN: This bread makes its own crunchy topping.

* * *

Tex-Mex Corn Bread Special

Dorothy Coverston, Coeur d’Alene, Idaho

Serves 18 to 24

“I combined several recipes given to me by my ninety-two-year-old mother to make my own Tex-Mex Corn Bread Special. I have served this treasure to large crowds and for small get-togethers, with never a crumb left for me! I like it best with chili.”

4 eggs

1 cup vegetable oil

One 14-ounce can creamed corn

One 15-ounce can whole kernel corn, drained

One 7-ounce jar sliced pimientos, drained

One 4-ounce can chopped green chiles

2 tablespoons minced onion

½ teaspoon salt

8 ounces sharp Cheddar, shredded (2 cups)

One 19-ounce box corn bread mix

Sour cream, optional

French’s Original French Fried Onions, optional

1. Preheat the oven to 350°F. Grease and flour a 13 × 9-inch baking dish.

2. Combine the eggs and oil in a large bowl; whisk to blend. Add the creamed corn, whole kernel corn, pimientos, chiles, onion, and salt. Stir in the Cheddar. Add the corn bread mix and stir until just blended. Spoon into the prepared pan.

3. Bake for 45 minutes, or until a wooden pick inserted in the center comes out clean. Top with sour cream and French fried onions, if using.

Butterhorns

Bonita Martin, Danville, Pennsylvania

Makes 32 rolls

“This recipe was my mother-in-law’s. Butterhorns are soft and fluffy and almost melt in your mouth.”

One ¼-ounce package active dry yeast

½ cup plus 1 tablespoon sugar

3 eggs, well beaten

½ cup (1 stick) plus 2 tablespoons butter or margarine, melted

1 teaspoon salt

4½ cups all-purpose flour

1. Dissolve the yeast and 1 tablespoon of the sugar in 1 cup warm (115°F) water in a small bowl. Stir with a wooden spoon.

2. Combine the eggs, ½ cup of the melted butter, the salt, and the remaining ½ cup sugar in a large bowl; beat well. Add the yeast mixture to the egg mixture. Stir in 3 cups of the flour and beat hard with a wooden spoon. Quickly work in the remaining 1½ cups flour. The dough will be quite soft. Cover the bowl with plastic wrap and refrigerate overnight.

3. Divide the dough into 4 sections. Roll each section into a 12-to 14-inch circle. Brush with the remaining 2 tablespoons melted butter. Cut each round into 8 wedges. Roll up, starting at the large end, and shape into crescents. Place on greased baking sheets and cover with plastic wrap. Let rise in a warm place until doubled in size, or 2 to 4 hours.

4. Preheat the oven to 375°F. Bake for 12 to 15 minutes, until lightly browned. Serve warm.

* * *

TIPS FROM OUR TEST KITCHEN: It is easy to have these warm rolls on the dinner table because the work is divided over two days.

* * *

Monkey Bread

Wanda Taylor, Gould, Oklahoma

Serves 16

“I have served my Monkey Bread at family get-togethers, church dinners, and special suppers, as well as at home. It has won first prize—more than once—at the Harmon County Fair!”

1 cup milk

1½ cups plus 1/3 cup sugar

¾ cup (1½ sticks) plus 1/3 cup butter

½ teaspoon salt

One ¼-ounce package active dry yeast

3 eggs, well beaten

4 to 4½ cups all-purpose flour

2 to 3 tablespoons ground cinnamon

1¼ cups pecans, ground

1. Scald the