Poppy Seed Bread with Orange Glaze

Poppy Seed Bread
3 cups flour
2¼ cups sugar
1½ cups milk
1 1/8 cups oil
3 eggs
1½ teaspoons vanilla extract
1½ teaspoons almond extract
1½ teaspoons butter flavor extract
1½ tablespoons poppy seeds
1½ teaspoons baking powder

Combine all with mixer for 1-2 minutes. Pour into 2 well-greased 9X5 loaf pans or pour entire batter into bundt pan. Bake at 350 for 1 hour. Let cool in pans for 5 minutes and top with glaze. Then remove from pans.

Orange Glaze
¾ cup sugar
¼ cup orange juice
½ teaspoon vanilla extract
½ teaspoon butter flavor extract
½ teaspoon almond extract

* For lemon dessert, sub lemon extract for vanilla extract
* If using bundt pan, pour glaze on after it’s removed from pan, so glaze is on top
*One batch will also make 8 mini loaves and 1 small loaf.  Adjust baking time accordingly.

Raw Apple Bread

3 cups diced apples with peels on and cores out
½ cup butter/margarine
½ cup oil
1 cup sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla
3 eggs
3 cups flour
1 cup chopped nuts (1/2 in mix, ½ on top)

Cream together butter and sugar. Stir in oil, eggs, baking soda, cinnamon, and vanilla. Gradually add in flour. Then add in apples and stir until all is mixed well. Pour into 2 greased loaf pans and bake at 300 for 1-1½ hours. Toothpick test for doneness. Take out of pans, being careful when flipping them because they are tender and crumbly.