2 cups all purpose flour
2 tsps baking powder
1/2 tsp baking soda
1 1/2 tsps pumpkin pie spices
1 tsp salt
2 eggs slightly beaten
1 1/4 cups solid pack pumpkin (not pumpkin pie mix)
1 cup sugar 1/2 cup evaporated (NOT condensed) milk
2 tblsps vegetable oil
1/2 cup chopped peacans or walnuts 1/2 cup raisins

1/4 cup melted butter 1/4 tsp cinnamon 1/4 tsp pumpkin pie spice 2 tblsps sugar _Pre heat oven to 350. Combine flour, baking powder, baking soda, pumpkin pie spice, and salt in medium bowl. _In large bowl, beat together pumpkin, eggs, sugar, milk, and oil. Add flour mixture and blend until just moist. Add nuts and raisins and fold all together.

Pour into greased 9 x 5 loaf pan and bake for 60 to 65 minutes or until a toothpick inserted comes out clean. While bread is baking mix the melted butter, sugar, cinnamon, and pie spice together. When bread is done, remove from oven, use pastry brush and brush butter mixture all over the top of the bread. Let stand to cool for 10 minutes. Remove from pan and cool on wire. Freezes well if wrapped tight in saran wrap and then again in tin foil.

2 1/4 cups all purpose flour
1 1/4 cups sugar
3/4 cups milk
1 cup butter
3 eggs
2 tbsp poppy seed
1 1/2 tsp baking powder
1 tsp salt
1 tbsp grated lemon or orange peel

Preheat oven to 350. Spray only the bottom of 2 loaf pans with baking spray. In large bowl, mix all ingredients with mixer on medium speed scraping sides often. Pour into prepared pans Bake for 40 to 50 minutes until toothpick inserted comes out clean. While bread is baking, in small bowl wisk together following ingredients. 1/3 cup sugar 3 tblsps melted butter 1 1/2 tbsps lemon juice __Use pastry brush to brush mixture on warm bread. Cool to minutes then use a knife to loosen sides and remove from pan. Finish cooling on wire racks. Also freezes well if wrapped in saran wrap and then tin foil.

1/2 lb prunes
1/2 lb raisins
1/2 tsp anise extract

A DAY OR TWO BEFORE BAKING DAY:

Put the fruits and extract in a sauce pan with just enough water to cover. Simmer for 1/2 and hour or until fruit is well cooked and very soft. Cool and store in bowl with tight fitting lid in the fridge.

BAKING DAY:

fruit
1 tsp anise

Drain juice from the fruit and reserve for the bread dough. Place fruit and 1 tsp anise extract in heavy duty blender or food processor and throughly blend into a paste. Set aside.

1 pkg quick acting active dry yeast
1/2 tsp ginger
1 tsp sugar
1/2 cup reserved fruit juice warmed to 105 to 115
1 tsp anise extract
1/2 cup lukewarn milk...scalded then cooled
1/3 cup sugar
1/3 cup butter softened
1 tsp salt
1 egg
4 to 5 1/2 cups flour

Dissolve yeast in the warm fruit juice in a large bowl. When dissolved, add the 1/2 tsp ginger and 1 tsp sugar. Let bubble till double in size. Stir in milk, sugar, shortening, salt, egg, and 2 cups flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn onto lightly floured surface; add the tsp of anise extract and knead until smooth and elastic, about 5 minutes. Place in a greased 2 1/2 quart bowl, turn greased side up. Cover and let rise in warm place until double in size about 1 1/2 hours. Dough is ready if indentation remains when touched.

Punch down the dough. Flatten the dough with hands or rolling pin into a rectangle, 15 x 9 inches, on lightly floured surface. spread fruit past over rectangle. Roll up tightly, beginning at 19 inch side. Pinch edge of dough into roll to seal well. Stretch roll to make even. Place into loaf pan prepared with baking spray. Let rise till double in size, about 40 minutes.

Bake in a pre heated oven of 375. Bake 40 to 50 minutes until deep golden brown and sound hollow when tapped. Is wonderful with or without glaze on the top.

Can also be frozen if wrapped in saran wrap and then tin foil.

Tastes best fresh from oven, or when warmed. Great toasted too!

Can also make danishes: after rolling dough jelly roll fashion, slice into ( 1 1/2 inch slices. Place slightly apart prepared square pan, 9x9x2 inches or in prepared medium muffin cups. Let rise till double in size, about 40 minutes. Bake at 375 till golden brown, 25 to 30 minutes. Spread rolls with a glaze while warm.

GLAZE

Mix 1 cup of powdered sugar,
1 tblsp milk and 1/2 tsp vanilla until smooth consistancy.