THE JUNGLE COOKBOOK

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BREAKFAST	DESSERTS	MEATS	SANDWICHES	VEGGIES
CANDY	LOW FAT	PASTA	SAUCES

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OTHER BREADS

No Yeast

	Best-Ever Muffins (including variations)
	Biscuits Supreme
	Banana Bread
	Ham and Cheese Biscuits

Yeast Breads

	100% Whole Wheat Bread (Can be made in Bread Machine)
	Coffee Cakes (Can be made in Bread Machine) Photo Instructions
	Spinach and Sun-Dried Tomato Bread (Bread Machine, Low Fat, No Sugar)
	Thanksgiving Bread (Bread Machine, Low Fat, No Sugar)
	Zucchini Bread
	Zucchini Cake (Della's Recipe)

BANANA BREAD

2 loaves (32 servings)

Prep: 15 minutes
Bake: 50 minutes

350 degree

Ingredients

	2 cups all-purpose flour
	1 cup sugar
	2 teaspoons baking powder
	1/2 teaspoon baking soda
	1/4 teaspoon salt
	1 cup mashed ripe banana (2 to 3 medium)
	1/2 cup margarine or butter, softened
	3 tablespoons milk
	2 eggs
	1 cup toasted walnuts

Directions

1. In a large mixing bowl combine 1 cup of the flour, the sugar, baking powder, baking soda, and salt. Add mashed ripe banana, margarine or butter, and milk. Beat with an electric mixer on low speed until blended. Beat on high speed for 2 minutes. Add eggs and remaining flour; beat until blended. Stir in walnuts.

2. Pour into two greased 8x4x2-inch loaf pans. Bake in a 350 degree F oven for 50 to 60 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool 10 minutes. Remove from pans; cool thoroughly on wire racks. Wrap and store overnight, for easier slicing. Makes 2 loaves (32 servings).

Make-Ahead Tip: Up to 1 month ahead, make and bake banana bread. Cool completely. Place each loaf in a freezer bag and freeze for up to 1 month. Thaw for 1 hour at room temperature before using.

100% Whole Wheat Bread

1 1/3 cup water
1/4 cup vegetable oil
1/4 cup honey, molasses or maple syrup
1/4 cup non-fat dried milk
1 1/4 teaspoons salt
3 1/2 cups King Arthur Traditional Whole Wheat Flour
2 1/2 teaspoons instant yeast*

*1 packet active dry yeast dissolved in 2 tablespoons water may be substituted

Put ingredients in bread machine in the order listed.

Follow your bread machine directions.

This recipe can be used without a bread machine also.

350 degree oven for 40 minutes (tenting with foil after 20 minutes so it doesn't get too dark).

Best-Ever Muffins
1 3/4 Cups Sifted All-Purpose Flour 1/4 Cup Sugar 2 1/2 Teaspoons Baking Powder 3/4 Teaspoons Salt ======== 1 Egg, well beaten 3/4 Cup Milk 1/3 Cup Salad Oil or melted shortening	Sift dry ingredients into bowl; make a well in center. Combine egg, milk, and oil. Add all at once to dry ingredients. Stir quickly just till dry ingredients are moistened. Fill greased muffin pans 2/3 full. Bake at 400F about 25 minutes. Makes 12.
Blueberry Muffins: Prepare "Best-Ever" batter. Gently stir in 1 cup fresh or thawed and well-drained frozen blueberries. Cranberry-cube Muffins: Prepare "Best-Ever" batter. Fill muffin pans 1/3 full. Cut 1 cup canned jellied cranberry sauce in 1/2 inch cubes; sprinkle over batter. Add remaining batter. Sour-milk Muffins: Add 1/4 teaspoon soda and reduce baking powder to 1 teaspoon in "Best-Ever" muffins. Substitute 3/4 cup sour milk or buttermilk for sweet milk.	Jelly Muffins: Prepare "Best-Ever" batter. Before baking, top batter in each pan with 1 teaspoon tart jelly. Raisin, Nut or Date Muffins: Prepare "Best-Ever" batter. Add 1/2 to 3/4 cup raisins, broken nuts, or coarsely cut dates. Cheese-caraway Muffins: Add 4 oz sharp process American cheese, shredded (1 cup) and 1/2 to 1 teaspoon caraway seed to flour mixture in "Best-Ever" batter.

Biscuits Supreme	by Della
2 cups sifted all-purpose flour 4 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon cream of tartar 2 teaspoons sugar 1/2 cup shortening 2/3 cup milk Makes about 16 medium biscuits.	Sift dry ingredients into bowl. Cut in shortening till coarse crumbs. Make well and add milk all at once, stirring quickly with fork just till dough follows fork around bowl. Turn onto lightly floured surface (dough should be soft). Knead gently 10-12 strokes. Roll or pat dough 1/2 inch thick, cut to form biscuit. Bake on ungreased baking sheet at 450 degree for 10-12 minutes.

SPINACH and SUN-DRIED TOMATO BREAD

by Lori

1 - 10 oz. frozen chopped spinach
1 1/4 teaspoon dry yeast
1 3/4 cups bread flour
1/2 cup Shoe wheat flour
1/4 cup chopped sun-dried tomatoes*
1/4 cup minced onions
1 teaspoon dried oregano
1/2 teaspoon salt
2 egg whites
1/3 cup water

---------

Per (1 ounce) serving: 77 calories; .4 gm. Fat; 0 mg Cholesterol; 4% Calaires from Fat.

1. Squeeze spinach to remove as much water as possible. Measure out 1/2 cup for this recipe. Reserve rest for another use.

2. Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according the the manufacturer's directions.

* Pour boiling water over the sun-dried tomato halves. Soak 10 minutes, drain and let cool to room temperature. With scissors, snip into 1/4-inch pieces. Do not use tomatoes that are reconstituted and packed in oil for this recipe.

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Thanksgiving Bread	by Lori
1 1/4 teaspoons dry yeast 2 cups bread flour 1/4 cup wheat bran 1/4 cup mashed cooked sweet potato 1 tablespoon grated orange zest 1/2 teaspoon salt 1 tablespoon apple butter 2/3 cup water 1/2 cup fresh cranberries --------- Per serving: 75 Calories; 0.3 gm Fat; 9 mg Cholesterol; 4% Calories from Fat	1. Add all ingredients except cranberries in the order suggested by your bread machine manual and process according to manufacturer's directions. 2. Add the cranberries at the beeper or at the end of the first kneading in machines without a beeper to signal addition of fruit and nuts.

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Zucchini Bread
3 Cups Flour 1 Teaspoon Salt 1 Teaspoon Baking Soda 2 Cups Sugar 1 Teaspoon Baking Powder 1 Teaspoon Cinnamon	Mix in large bowl.
2 Cups Zucchini, peeled and cubed 3 Eggs 1 Cup Oil 2 Teaspoons Vanilla 1/2 Cup Nuts, chopped	Place all in blender. Liquify. By hand in large bowl, mix everything together. Bake in well greased, floured loaf pans at 350F for 1 hour.

Zucchini Cake	Della's Recipe
3 Cups Flour 1 Teaspoon Salt 1 Teaspoon Baking Soda 3 Cups Sugar 1 1/2 Teaspoons Baking Powder 1 1/2 Teaspoons Cinnamon	Mix in large bowl.
3 Cups Zucchini, peeled and cubed 4 Eggs 1 1/2 Cup Oil 2 Teaspoons Vanilla 1/2 Cup Nuts 2 Squares Unsweetened Chocolate	Mix these ingredients in blender to liquefy. Mix everything together. Bake in Well Greased floured loaf pans at 350F oven for 1 hour. Note: I make these in 7 mini-loaf pans. I also wrap these in plastic wrap and place in a plastic freezer bag. These freeze GREAT. Just thaw and serve!