In mixing bowl, combine chopped dates, All Bran cereal and soda; pour boiling water over all and mix. Set aside. In another bowl, mix together sugar, salt, eggs, and oil. Add bran flakes, flour, buttermilk (or sour milk), nuts and raisins. Then add in boiling water mixture. Blend well. Fill muffin cups 3/4 full and bake for 30 - 35 minutes, or until done. Cool on wire rack before storing in covered container. Makes 3 dozen muffins.

 A note from Vickie: "This recipe can be made ahead of time and stored in a covered container (Tupperware, etc.) in the refrigerator for up to two weeks. Use batter only as needed, and don't stir a lot. Very handy!"

Combine sugar, buttermilk powder, salt, shortening, water, eggs, and 3 1/2 cups flour. Stir in yeast and rest of flour. Place in greased bowl, cover with tea towel and let rise until double in size.

Preheat oven to 375�F. Grease cookie sheets.

Divide dough in half, then into thirds. Roll each piece of dough into long cylinder roll, then take three pieces on cookie sheet and braid into loaf. Tuck ends under. Repeat with remaining dough. Cover dough with tea towels and allow to double. Bake bread for 45 - 50 minutes, or until golden brown. Remove from oven and brush with melted butter. Makes 2 loaves.

 A note from Vickie: "This recipe can also be used to make dinner rolls. Just prepare as directed, then form rolls: Pinch off 1" pieces of dough, roll into balls, and place 3 balls each in muffin cup for Cloverleaf Rolls, or form larger Dinner Rolls in 13x9x2 pan. Fill pan, cover and let rise. Bake until lightly browned and brush with butter."

Mix all dry ingredients in mixing bowl. Add remaining ingredients, then mix till well blended. Pour batter into pan. Bake for 50 - 60 minutes, or until done. Let cool 10 minutes on wire rack, then remove from pan. Let cool completely before slicing.

 A note from Vickie: "You can also bake this in a round bundt pan."

Roll dough out onto floured board 1/4" thick. Spread with softened butter, then sprinkle half of dough with brown sugar and cinnamon. Bring unsugared sided over sugared side and press edges together lightly. Cut into 24 one inch strips. Take each strip at both ends and twist lightly in opposite directions. Place on greased cookie sheet, pressing ends down on pan. Cover with a damp cloth and let rise for one hour. Bake at 375�F 12 - 15 minutes, until done.

Roll dough out to 1/2" thickness on lightly floured board; spread with softened butter and sprinkle with sugars, cinnamon and raisins and/or chopped nuts, as desired. Cut dough into 1" slices and place on greased cookie sheet, 1" apart. Cover with tea towel and let rise until double.

Preheat oven to 325�F. Bake rolls 15 - 20 minutes, or until lightly browned and centers are done. Remove from oven and lightly coat with melted butter to soften crust. Let cool and glaze with vanilla or cream cheese icing.

Add 1/2 of flour to oatmeal mixture and beat well. Add yeast and rest of flour; mix well. Place in greased bowl and cover with tea towel; let rise. Punch down, cover, let rise again. Punch down, shape into loaves. Place shaped loaves into well-greased 9x5x3 loaf pans, and cover with tea towel.

Preheat oven to 400�F.

Let dough rise until doubled. Bake for 40 - 50 minutes or until done. Makes 3 loaves.

 A note from Vickie: "If you want to have a soft crust on your yeast breads, remove the loaves from the pan and then cover the outside with butter, margarine, or shortening. I usually take about a tablespoon on my hand and just rub the whole loaf down. Works like a charm!"

Cream butter; add sugar, a small amount at a time, creaming well after each addition. Add egg and beat well. Mix and sift together the flour, baking soda, salt, cocoa and cinnamon; add to creamed mixture alternately with the buttermilk, beating until blended after each addition. Stir in raisins and nuts. Turn into a greased loaf pan and bake for 1 hour, or until done. Cool on wire rack. Dust with powdered sugar. Makes 1 loaf.

Cream together brown sugar and oil in mixing bowl; add egg. Sift dry ingredients together and add alternately with sour milk. Stir in diced apples. Turn into a greased loaf pans. Blend together topping ingredients in small bowl. Crumble 1/2 over each loaf. Bake for 1 hour, or until done. Cool on wire rack. Store tightly wrapped. Makes 2 loaves.

In mixing bowl, blend together eggs, oil, and sugar; add zucchini and vanilla. Sift and add all dry ingredients to first mixture, then add nuts, if desired. Bake for 50 - 60 minutes, or until done. Cool 10 minutes on wire rack. Remove from pans, and wrap tightly in foil to store. Makes 2 loaves.

Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan.

Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight. Makes 1 loaf.

Place bananas in a mixing bowl and mash with a fork. In separate container, dissolve soda in sour milk.

Add sugar, eggs, and oil to bananas; mix well. Add dry ingredients alternately with sour milk. Mix all ingredients by hand, then stir in nuts and vanilla. Bake at 350� for 1 hour, or until toothpick comes out almost clean. (Totally clean will mean a drier bread.)

Let cool 15 minutes on wire rack, then remove from pan to tea towel. While still slightly warm, wrap in foil. Let stand overnight before slicing. Makes 2 loaves.

Beat eggs in large bowl. Add sugar, eggnog, margarine, rum extract and vanilla; blend well. Add flour, baking powder, salt and nutmeg, stirring just until moistened. Pour into greased pan. Bake for 45 - 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on wire rack, then remove from pan. Cool completely before slicing. Tastes better the next day. Makes 1 loaf.

In large mixing bowl, combine flours, sugar, baking soda, cinnamon, salt and cloves. Add apples, carrots, coconut, raisins and nuts. Mix well. Add oil, milk, vanilla and eggs; stir just until moistened. Fill lined muffin cups 3/4 full. Bake for 20 - 25 minutes, or until done. Immediately remove from pans, and sprinkle with Cinnamon & Sugar. Keep muffins tightly covered to keep them moist. Makes 3 dozen.

Place 1/3 cup butter in oblong baking pan and melt in oven. Set aside. In mixing bowl, sift dry ingredients together. Add milk and stir with a fork. Turn onto floured board and knead lightly 10 times, then roll out to 1/2" thickness. Cut into 32 strips. Dip each strip in melted butter in pan, then flip over and place in pan. Bake for 15 to 20 minutes, or until golden brown.

In mixing bowl, combine scalded milk, salt, sugar, melted Crisco and water; add yeast. Mix in egg, then add flour. This makes a soft dough. Place in greased loaf pans, cover with a tea towel, and let rise. Bake for one hour, or until done.

For variety add nuts, raisins, fruit, cheese, or cinnamon.

In mixing bowl, combine warm water, sugar, salt and shortening; add dry yeast. Then add beaten egg and mix. Turn out onto floured board and knead gently a few times. Cut dough into squares and place in greased pan; pour melted butter over and cover with a tea towel. Let rise until double in size. Bake for 20 minutes, or until done. Makes 2 dozen rolls.

Sift meal, flour, salt, and baking powder together. Mix wet ingredients well. Add wet to dry and bake for 20 - 25 minutes, or until done.

In medium bowl, stir together all dry ingredients. In small bowl, beat together remaining ingredients. Pour liquid into dry ingredients, stir just until moistened. (Do not overbeat.) Pour batter into greased 8" square baking pan and bake for 20-25 minutes, until lightly browned.

In bowl, combine the flour, baking powder and salt. Cut in Crisco with a fork until mix is the size of small peas. Add milk and stir gently with a fork to moisten all ingredients. Place dough on lightly floured board, knead gently a few times, then roll out to 1/2" thickness. Cut with a biscuit cutter and bake for 12 - 15 minutes. Makes 1 dozen.