<font face="Courier New">Cherry-Berry Bread Mix
Makes 4 mini loaves

Gift Mix:
2-1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 cup Quaker oats (quick or old fashioned, uncooked)

3/4 cup dried cherries
3/4 cup dried cranberries

Layer all ingredients in a lg jar, seal and attach a tag:

Variation: Substitute raisins for dried cherries and cranberries and
increase ground cinnamon to 1-1/2 teaspoons in mix.


3/4 cup honey
3/4 cup milk
1-1/2 sticks melted butter or margarine
2 large eggs, lightly beaten

To prepare breads:

1. Heat oven to 350°F. Lightly spray four 6 x 3-3/4-inch disposable aluminum
foil mini loaf pans with no-stick cooking spray.

2. Place bread mix in large bowl. In small bowl, combine honey, milk, butter
and eggs with wire whisk or fork; mix well. Add to dry ingredients all at
once; stir just until dry ingredients are moistened. (Do not overmix.) Pour
into pans, dividing evenly.

3. Bake 22 to 28 minutes or until tops of breads feel firm when touched and
wooden pick inserted near center has a few moist crumbs clinging to it. (Do
not overbake.) Cool breads in pans on wire rack. Wrap tightly in aluminum
foil. Store at room temperature up to 2 days. For longer storage, label and


Large Loaves -- Lightly spray two 8-1/4 x 4-1/4-inch disposable foil baking
pans with cooking spray. Divide batter evenly between pans. Bake at 350°F 35
to 40 minutes or until wooden pick inserted in center has a few moist crumbs
clinging to it. Proceed as recipe directs.

Mini Bundt Loaves -- Lightly spray six mini Bundt pan cups with cooking
spray. Divide batter evenly between cups. Bake at 350°F 23 to 27 minutes.
Remove from cups; cool on wire rack. Drizzle with favorite glaze; decorate
as desired.

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