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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

 

All-season Bread


breads

3 cup flour
2 teaspoon soda
2 cup sugar
1 teaspoon salt
3/4 cup vegetable oil
1/2 teaspoon baking powder
3 eggs
2 teaspoon vanilla
1 1/2 teaspoon cinnamon
3/4 cup chopped walnuts or pecans
1 can crushed pineapple
2 cup prepared fruit or
1 vegetable, as below

Contributed to the echo by: BOYD NARON ALL-SEASON BREAD Apple Bread: Shred two peeled, cored apples to make 2 cups. Carrot Bread: Peel and shred 2 carrots to make 2 cups. Stir in 1 T. reserved pineapple juice. Sweet Potato Bread: Peel and shred 1 sweet potato to make 2 cups. Stir in 1 T. of reserved pineapple juice. Zucchini Bread: Shred 2 zucchini to make 2 cups. Combine first six ingredients and set aside. Beat eggs and add next 3 ingredients. Beat until creamy. Drain pineapple and reserve 1 T. if called for. Stir in pineapple and prepared fruit or vegetable. Stir in dry ingredients just until moistened. Spoon into 2 greased and floured 5x3 loaf pans. Bake at 350 degrees for 1 hour or until toothpick comes out clean. Cool 10 minutes before removing. Other pans: Two 6-cup Bundt pans take 45 minutes. Two shortening cans take 1 hour and 15 minutes. Two 7x3-1/2x2 pans take 45 to 50 minutes. Eight 4-1/2x2-1/2x1-1/2 pans take about 30 to 35 minutes.