1 1/4 cup warm water

3 cups flour

1 T dried orange peel

2 T dry milk

3 T sugar

1 tsp salt

3 T butter

2 tsp fast rise yeast

Place ingredients in bread maker as listed and set on dough cycle.

When cycle is complete, divide dough into 12 portions and coat each ball with softened butter.

Combine 3 T fresh grated orange rind and 1 cup sugar. Roll each ball in orange – sugar mixtue, place into greased 10″ pan. Let rise until dough doubles, about one hour.

Bake at 350 degrees for 25-30 minutes until golden brown.

Cream together

1 cup oil

1 cup brown sugar

1/2 cup white sugar

Add

3 eggs

2 cups grated zucchini

1 tsp vanilla

1/4 tsp mapleline

Mix well and add

3 cups flour

1 tsp salt

1/4 tsp baking powder

1 tsp baking soda

2 tsp cinnamon

Sir until blended.

Stir in 1/2 cup chopped nuts.

Pour into 2 (9x5inch) greased pans.

Bake at 325 degrees for 1 hour.

3 cups sugar

3 1/2 cups flour

1 1/2 tsp salt

1 T cinnamon

1 T nutmeg

2 tsp baking soda

1/2 ginger

1 cup vegetable oil

2/3 cup milk

4 eggs (slightly beaten)

1 can pumpkin

Mix together the dry ingredients.

Stir in the the remaining ingredients and mix well.

Pour into 3 medium greased bread pans.

Bake for 1 hour at 350 degrees.

4 eggs (beaten)

1 pkg lemon cake mix

1 cup water

1/2 cup oil

1/4 cup poppy seeds

Mix all ingredients together.

Pour into 2 greased loaf pans.

Bake in preheated 350 degree oven about 30 minutes.