SUNDAY BREAD

Combine 2 cups Master Baking Mix, 1 cup oatmeal, ¾ cup sugar, 1 teaspoon baking powder, ¼ teaspoon salt and ½ cup raisins.  Beat 1 egg and 1 ¼ cups milk together.  Add to dry mixture and beat hard for 30 seconds.  Pour into a greased, 1 ½ quart casserole.  Bake at 325 degrees F for 1 hour and 10 minutes.  Turn out onto rack to cool.  When cool, wrap and store for a day for best slicing.

ONION - CHEESE BREAD

Preheat oven to 400 degrees F.
Combine in a mixing bowl 2 cups Master Baking Mix, ½ cup cold water and 1 tablespoon minced onion.  Blend in ¾ cup shredded sharp cheese. Spread dough in well-greased 9 inch pie pan.  Spread with 1 tablespoon soft butter and sprinkle with 1 teaspoon poppy seed.  Bake for 18 to 20 minutes until light brown; cut in wedges to serve.

BANANA BREAD

Beat 2 eggs and ¼ cup sugar together in a bowl until well blended.  Mix in ½ teaspoon baking soda and 1 ¼ cups (about 3) mashed bananas.  Stir in 2 ½ cups Master Baking Mix until all dry ingredients are coated.  Pour into a greased 9x5 inch loaf pan.  Bake at 350 degrees F for 45 to 55 minutes or until brown.

ZUCCHINI BREAD

Beat 2 eggs and ½ cup brown sugar together in a bowl until well blended.  Mix in ½ teaspoon baking soda, 1 ¼ teaspoons cinnamon, 1 teaspoon vanilla extract, 1 ¼ cups shredded zucchini (with skins on) and ¼ cup water.  Add 2 ½ cups Master Baking Mix and stir until dry ingredients are coated.  Fold in ¼ cup chopped nuts and ¼ cup raisins, if desired.  Bake at 350 degrees F for 45 to 55 minutes or until brown.

 
PUMPKIN LOAF

Preheat oven to 350 degrees F.
Grease a 9x5-inch loaf pan.  Beat 3 cups Master Baking Mix, 1 cup sugar, 1 egg, 1 (16 ounch) can pumpkin, 1 teaspoon pumpkin pie spice, ½ teaspoon ground cloves and ½ teaspoon ground nutmeg in a large mixer bowl on low speak, scraping bowl constantly, for 30 seconds.  Beat on medium speed, scraping bowl occasionally, for 4 minutes.  Stir in nuts, if desired.  Pour into loaf pan.  Bake until a wooden pick inserted in centre comes out clean, about 1 hour and 10 minutes.  Cool 10 minutes; remove from pan.  if desired, cool completely and spread with Browned Butter Glaze.

BROWNED BUTTER GLAZE

Heat ¼ cup butter in a saucepan over medium heat until delicately browned; remove from heat.  Mix in 1 cup confectioners' sugar.  Stir in 2 to 4 tablespoons hot water, 1 tablespoon at a time, until of desired consistency.  Spread over completely cooled Pumpkin loaf.