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Fargo,North Dakota 58102
Fargo North Dakota 101 5th Street North 58102


1/2 cup butter

1 cup sugar

2 eggs, beaten

3 tbsps. buttermilk

1 tsp. baking soda

2 cups flour


2 large bananas, mashed (about 1 cup)

1 cup chopped nuts, optional

Cream butter and sugar. Add the beaten eggs. Mix the baking soda in buttermilk. Add flour and mashed banana alternately. Mix well. Bake in 2 small greased and floured loaf pans at 350 degrees for 45 minutes. Remove while still warm to a cooling rack.

Lois Dahlen, Lakota, N.D.


3 packages Pillsbury Biscuits

1/2 cup sugar

2 tbsps. cinnamon


1 stick margarine, melted

1/2 cup brown sugar

1/2 cup white sugar

Put sugar and cinnamon mixture into a plastic bag. Tear biscuits into 4 pieces each and put in plastic bag and shake well until coated; put into an angel food or Bundt cake pan. Continue until all pieces are coated and added to the pan. Pour topping over all and bake at 350 degrees for 30 minutes.

Joyce Dahlen Foss, Bismarck, N.D.


1 cup flour

1/4 tsp. salt

2 eggs, unbeaten

1 cup milk

Melted fat

Put flour in bowl, make a well in the center, drop in salt. Add the milk gradually and stir well. When smooth, add the unbeaten eggs and beat until smooth and bubbly. This will be a thin batter. While beating, have 12 greased muffin tins heating in hot oven at 450 degrees for a few minutes. Fill muffin cups 1/3 full. Bake at 450 degrees for 30 minutes then turn oven down to 350 degrees for 15 minutes. Popovers may be split and filled with dried beef, milk gravy or creamed chicken. Serve hot. Gravy filling should be made while popovers are baking or they can be eaten buttered in place of bread.

Lois Dahlen, Lakota, N.D.


1 loaf frozen bread, thawed

1/4 cup margarine, melted

1 egg, beaten

1/4 tsp. salt

1/2 tsp. garlic powder

1 tsp. parsley

Grease an 8 inch pan well. Tear or cut bread in to walnut-size pieces. Mix remaining ingredients and dip pieces in the mixture then place in pan. Let rise. Bake at 350 degrees for about 25 to 30 minutes. (Double recipe for 9x13 inch pan).

Karen Amundson, West Fargo


2 cups boiling water

1 cup rolled oats (regular or quick)

2 tbsps. shortening

1/2 cup molasses

1 1/2 tsps. salt

1 cake (envelope) yeast

1/2 cup lukewarm water

5 1/2 to 6 cups flour

Pour boiling water over rolled oats. Add shortening, molasses, and salt. Stir to dissolve shortening and let sit until lukewarm. Dissolve yeast in the 1/2 cup lukewarm water and then add to the first mixture. Mix in flour (dough is sticky), add flour slowly, beating at first. When all flour is added, knead well. Put dough in large greased bowl and cover bowl. Let dough rise until double in bulk, and then knead it down. Shape into 2 loaves and place in greased loaf pans. Let rise until double in bulk. Bake in a 350 degree oven for 50 to 60 minutes.

Jan Hoffman, West Fargo

Zucchini Bread

Mix together:

3 eggs

1 cup oil

2 cups sugar


3 cups grated zucchini

1/2 tsp. salt

2 tsps. soda

1/2 tsp. nutmeg

1/2 tsp. cinnamon

3 1/2 cups flour

1/2 tsp. vanilla

Optional add:

1 1/2 cups raisins

1 cup chopped nuts

Pour into two greased and floured loaf pans. Bake at 350 degrees for approximately one hour or until a toothpick inserted in the center comes out clean.