recipe pages 89 & 90

FRANCOIS' IRISH SODA BREAD

6 T. butter
1 c. raisins
3 eggs, slightly beaten
1 3/4 c. buttermilk

4 c. flour
3 T. sugar
4 tsp. baking powder
3/4 tsp. baking soda

Sift flour, sugar, baking powder and baking soda together. Cut in 6 tablespoons butter. Add raisins. Make a well in the center. Add the eggs and buttermilk and mix with your hands. Put on floured board and knead for a few minutes into a round loaf. Place in an iron greased frying pan. Make a cross on the top and bake at 375° until browned. About 45 minutes.
                                                                           Patricia Dupuis - Canada
                                                                                  In loving memory of
                                                                                         Francois Dupuis

GEOFF'S STICKY BUNS

1/2 - 1 tsp. cinnamon
1/4 C. pecan or walnuts halves
1 pkg. refridgerator biscuits (regular)

2 T. butter or margarine
1/4 C. packed brown sugar
1/4 C. pancake syrup

Preheat oven to 450. Melt butter or margarine in 9" baking pan. Remove from heat. Add brown sugar, pancake syrup and cinnamon to the melted butter or margarine. Mix well until brown sugar melts. Scatter pecans or walnuts over mixture and mix well. Place the biscuits on top of mixture in a single layer, (8 buscuits around the outside and 2 buscuits in the middle of the pan). Bake in hot oven about 10-12 minutes or until golden brown. Invert onto a platter and serve warm. Optional: Pour a little pancake syrup over top of buscuits before baking.
                                                                              Mandy Tanses - Indiana
                                                                                    In loving memory of
                                                                              Geoffrey Patrick Tanses

CHRISTOPHER'S FAVORITE PUMPKIN BREAD

1 tsp. nutmeg
1/2 tsp. pumpkin spice
2 tsp. vanilla
2 tsp. baking soda
3 1/2 c. flour
1 c. nuts

3 c. sugar
1 c. Crisco oil
4 eggs
2 No. 1 can pumpkin
2/3 c. water
1 1/2 tsp. salt
1 tsp. cinnamon

Preheat oven to 350°. Mix all ingredients sugar, eggs, oil, pumpkin, water, salt,
cinnamon, netmeg, pumpkin spice, and vanilla until smooth. Add flour, soda and nuts. Grease three small coffee cans. Fill 3/4 full. Bake 40-50 minutes .

Note: Christopher loved pumpkin bread, especially during the holidays.
                                                                                     Patti Brown - Kansas
                                                                                       In loving memory of
                                                                                          Christopher Estep