Best mixed by hand after creaming the shortening and sugar.

Yield: 2 loaves
Pans: basic loaf pan 8 1/2 × 4 1/2 × 2 5/8"
I have also written up the Orange Fig Version and the Apple Version on another post here.

Another version of the Apple Buttermilk Loaves
Yield: 2 loaves
Pans: basic loaf pan 8 1/2 × 4 1/2 × 2 5/8"
Flour options: 1 1/2 C flour and 1 1/2 whole wheat flour. Still works fine.
I have also written up the Apple Buttermilk Version and the Orange Pear Version on another post here.

Yield: 2 loaves
Pans: basic loaf pan 8 1/2 × 4 1/2 × 2 5/8"
Flour options: 1 1/2 C flour and 1 1/2 whole wheat flour. Still works fine.
Sugar Change 2 options:
1. Reduce white sugar to 1/2 C and add 1/4 C sucanat or turbinado sugar. Brown sugar is same.
2. Reduce white sugar and brown sugar to 1/2 C each and add 1/2 Honey.
I have also written up the Orange Fig Version and the Orange Pear Version on another post here.

These muffins are soft, moist, and not overly sweet.

This is a light, fluffy, buttery coffee cake. Perfect topped with Oatmeal Topping.

These scones are rich, soft, and sweet; perfect served with coffee for breakfast.

This is a rich, soft, almost cake-like pumpkin bread.

This is a cinnamon-scented, apple-filled, mouth-watering moist quick bread. It makes a wonderful breakfast.