Orange Nut Bread

• 1/2 c. grapenuts (cereal)
• 1 c. sugar
• 1 c. buttermilk –   Combine above ingredients and soak for 10 minutes.
• Then add:
• 1 egg
• 2 c. flour
• 2 t. baking powder
• 1/2 t. salt
• 1/4 c. nuts (chopped walnuts)
• 1 t. grated orange rind

Mix well and pour into greased loaf pan.  Bake at 350 degrees for 50 minutes.  Freezes well.

This recipe is from Evelyn’s private hand written collection.

Amish Pumpkin Bread

• 3 c. sugar
• 1 c. oil
• 4 eggs, beaten
• 1 large can of pumpkin
• 3 1/2 c. flour
• 2 t. baking soda
• 2 t. salt
• 1/2 t. cloves
• 1 t. each of cinnamon, allspice, nutmeg
• 2/3 c. water

Mix sugar oil and eggs, add pumpkin, then add dry ingredients, then water, stiring until mixed.  Pour batter into 2 greased loaf pans and bake at 350 degrees for 1 hour.  Cool, wrap in foil.  This bread freezes well.

Another version used by Evelyn used 2 3/4 c. sugar; 2 eggs; and substituted 2/3 c. apple juice in place of water.

This recipe is from Evelyn Horne’s private, hand written collection.  It was also published in the cookbook published by the Estero Historical Society named ” An Estero Legend” honoring Evelyn Horne.

Classic Cornbread

• 1 T. oil
• 1 egg
• 1/2 c. milk
• 1 c. flour
• 1 c. cornmeal
• 1 t. salt
• 2 t. baking powder
• 1 T. sugar

Beat oil, egg and milk in mixing bowl.  Add dry ingredients and pour into well-greased cast iron skillet.  Bake at 350 degrees for 30 minutes.

This recipe was published in the cookbook published by the Estero Historical Society, named “An Estero Legend”, honoring Evelyn Horne.