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  1. Banana-Carrot Quick Bread

    Banana-Carrot Quick Bread

      John Scheepers
      Bantam, Connecticut

      I’ve been making banana quick bread since the 70s. There’s something amazingly delicious about the taste of cooked bananas, and this recipe is about as easy as it gets. We added the Carrots as an experiment and ended up loving the result. If you need it to be more sinful, skip the coarse baking sugar on the top, and frost it with mascarpone cream cheese frosting once it cools to room temperature. Need more banana recipes? Try our recipe for Banana Pancake Rollups with Macerated Strawberries.
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  2. Zucchini Bread

    Zucchini Bread

      John Scheepers
      Bantam, Connecticut
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  3. White Skillet Corn Bread

    White Skillet Corn Bread

      The Totally Corn Cookbook
      by Helene Siegel and Karen Gillingham
      Published by Celestial Arts
      Produced by Becker & Mayer!
      available at Penguin Random House
      The series of Totally Cookbooks unlocks the breadth of recipes available for corn, garlic, potatoes, strawberries, carrots, chile peppers, eggplant, tomatoes (and other key ingredients like chocolate, shrimp or mushrooms). Perfect for corn-loving kitchen gardeners in a summer gift basket, The Totally Corn Cookbook has really wonderful recipes to make the most out of the peak of the corn harvest.

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  4. Candace Dugan's Zucchini Bread

    Candace Dugan's Zucchini Bread

      2007 Award-Winning Recipe!

      There is nothing more deliciously heart warming on a blustery fall afternoon than a slice of this cake-like Zucchini bread with a mug of steaming hot tea. Enjoy it warm shortly after baking or freeze it for use throughout the winter. Our staff here just adores it~we filled our freezer with it for afternoon breaks!
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