Elsi’s Observations

• Phone/Device Learning Center - BlackBerry Torch (9800) - from AT&T
  Tutorials from AT&T for Blackberry Torch
  (tags: Blackberry)

• Amazon Kindle - Review / Win One!
  (tags: reading Kindle Amazon e-books ebooks ElectronicBooks)

• King of Peace - Anglican Prayer Beads
  Explanation of new (since 1980s) beads for prayer and meditation. Several prayers provided.
  (tags: prayerbeads Anglican christian prayer rosary)

• Plastic Bugs - home of gimpshop
  location to download gimpshop; a modification of the gimp (open source graphic editor) to have a user interface similar to Adobe’s Photoshop
  (tags: geek photoshop opensource software)

2 bags frozen fruit or 6-7 cups fresh fruit
1 cup sugar
2 Tbsp. corn starch
3 cups sweet quick bread mix
1/2 cup oil
1 1/2 cup milk

In a medium-sized saucepan, bring berries to a simmer. Mix corn starch into sugar and stir into berries. Cook briefly until thickened. Pour berries into greased 9×13 “brownie” pan. Measure quick bread mix into medium mixing bowl; combine oil and milk, then pour into quick bread mix. Stir to make a batter, then pour over the fruit. Bake at 350 degrees (F) for 30-40 minutes until browned.

3 cups sweet quick bread mix
1/2 cup oil
1 cup pureed pumpkin
1 Tbsp. pumpkin pie spice
2 eggs
3-4 Tbsp. milk

Place mix into a medium bowl and stir in pumpkin pie spice. Combine the wet ingredients in a separate bowl. Make a well in the center of the mix and pour the liquid all at once into the dry ingredients. Stir just until moistened. Fill greased muffin tins 2/3 full with batter. Bake for 15-20 minutes at 350 degrees or until tests done when poked in center.

3 cups sweet quick bread mix
2 overripe bananas
1/2 cup crushed pineapple (well drained)
1/4 cup shredded/grated coconut
1/2 cup oil
2 eggs
1/4 cup pineapple juice
1/2 cup chopped macadamia nuts (optional)

Place mix into a medium bowl. Mash bananas. Combine oil, eggs, bananas, pineapple, coconut, juice and nuts in a separate bowl. Make a well in the center of the mix and pour the liquid all at once into the dry ingredients. Stir just until moistened. Fill greased muffin tins 2/3 full with batter. Bake for 15-20 minutes at 350 degrees or until tests done when poked in center.

3 cups sweet quick bread mix
2-3 overripe bananas
1/2 cup oil
2 eggs
3-4 Tbsp. milk

Place mix into a medium bowl. Mash bananas and combine with the wet ingredients in a separate bowl. Make a well in the center of the mix and pour the liquid all at once into the dry ingredients. Stir just until moistened. Pour batter into greased loaf pans. Bake at 350 degrees for 50-60 minutes or until a toothpick comes out clean when inserted in center.

3 cups sweet quick bread mix
2/3 cup orange juice
1/2 cup raisins
1 1/2 tsp. pumpkin pie spice
1/2 cup vegetable oil
2 eggs
1 cup grated carrots
1/2 cup crushed pineapple
1/2 cup chopped nuts (optional)

Bring orange juice to a boil. Pour over raisins and let soak for 15 minutes. Place mix into a medium bowl and stir in pumpkin pie spice. Make a well in the center of the dry ingredients. Combine the oil, eggs, carrot, pineapple, and nuts in a separate bowl. Drain raisins, reserving 3 tablespoons of juice, and stir raisins and reserved juice into carrot mixture. Pour all at once into the dry ingredients, and stir just until moistened. Pour batter into greased loaf pans. Bake at 350 degrees for 50-60 minutes or until a toothpick comes out clean when inserted in center. Cool on rack for 5 minutes and then turn out of pan to finish cooling.

3 cups sweet quick bread mix
1/2 cup oil
2 eggs
3-4 Tbsp. milk

Place mix into a medium bowl. Combine the wet ingredients in a separate bowl. Make a well in the center of the mix and pour the liquid all at once into the dry ingredients. Stir just until moistened. Fill greased muffin tins 2/3 full with batter. Bake at 350 degrees (F) for 15-20 minutes or until tests done when poked in center.