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8 cups sifted flour
2 tablespoons pumpkin pie spice
4 teaspoons baking soda
4 teaspoons baking powder
4 cups mashed ripe bananas (8 large bananas)
4 6 oz cans orange juice concentrate, thawed
8 eggs beaten
4 cups raisins, optional

On a sheet of waxed paper, sift together flour, spice, soda and powder and set aside.  In large bowl, mix bananas, orange juice and beaten eggs until well blended.  Stir in raisins.  Add dry ingredients; stir just until moistened.  Pour into four greased loaf pans.  Bake in 350 degree oven for 40 minutes or until toothpick inserted in center comes out clean.  Cool in pan for 10 minutes.  Remove from pan.  Cool on rack.  Slice thinly.

6 tablespoons margarine or butter (do not use spread or tub products)
2 tablespoons LEA & PERRINS Worcestershire Sauce
1 ½ teaspoons seasoned salt
¾ teaspoon garlic powder
½ teaspoon onion powder
3 cups corn Chex cereal
3 cups Rice Chex cereal
3 cups Wheat Chex cereal
1 cups mixed nuts
1 cup pretzels
1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces.

Heat oven to 250.  Melt margarine in large roasting pan in oven.  Stir in seasonings.  Gradually stir in remaining ingredients until evenly coated.  Bake 1 hour, stirring every 15 minutes.  Spread on paper towels to cool.  Store in airtight container.  12 cups snack.

Microwave Directions: Melt margarine in large microwavable bowl uncovered on high.  Stir in seasonings.  Gradually stir in remaining ingredients until evenly coated.  Microwave uncovered on high 5 to 6 minutes, thoroughly stirring every 2 minutes.  Spread on paper towels to cool.  Store in airtight container.  Important because microwaves cook differently, time is approximate.

Reduced-Fat recipe: Decrease margarine to 3 tablespoons, omit mixed nuts and use fat-free bagel chips.

4 cups water (may be potato water)
2 tablespoons dry yeast
1 cup sugar
1 cup instant dry milk
6 eggs
1 cup melted butter, cooled
2 teaspoons salt
10 cups flour (may use as much as 12 cups)
cinnamon
sugar
butter

In a large mixing bowl, stir together water, yeast, sugar and dry milk.  Let stand until bubbly.  In a separate bowl, beat eggs till fluffy; add cooled butter, and blend well.  Add eggs to yeast mixture with 6 cups of flour and salt; blend.  Mix in additional flour until the dough is smooth but still quite soft.  (The less flour you sue, the more tender the rolls will be.)  Let rise until double in bulk.  Roll out and sprinkle with cinnamon sugar/butter mixture.  Roll and slice.  Place rolls on a greased baking pan or sheet and cover with waxed paper.  Let rise till double in bulk.  Bake at 400 until golden brown.  Makes about 6 dozen rolls.

6 eggs
2 cups shortening or oil
2 cups sugar
2 cups brown sugar (or total of 4 cups sugar)
4 cups peeled and grated zucchini
2 tablespoons vanilla
6 cups sifted flour
2 teaspoons salt
2 teaspoons baking soda
1/2 teaspoons baking powder
6 teaspoons cinnamon or pumpkin pie spice

Everything you read here is freely offered, asking only that you honor my copyright by sending my site address to others rather than copying and sending the individual articles.  You may print and use my articles provided that you give credit to me as the author and link back to this site. The articles were written in the hope that they will help mothers realize just how normal chaotic life with children really is and how priceless the journey.  The Noble Child Email List Be notified of any new postings in the topics of homeschooling, parenting, home management and just plain fun.  Converse with other mothers and keep the joyful perspective while raising children.  Many of the mothers are LDS but the list is open to mothers of all religions. Email Cherie