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.

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.

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.

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.

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.

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.