• 1/3 cup fat-free milk
• 1/3 cup reduced-calorie margrine
• 1/4 cup brown sugar
• 1 teaspoon salt
• 1 package active dry yeast
• 1/2 cup warm water
• 1/2 cup egg beaters
• 3 1/2 cups bread
• 3/4 cup of quick oats, uncooked
• Vegetable spray
• 1/4 cup reduced margarine, softened
• 3/4 cup brown sugar
• 1/4 cup rasins
• 2 teaspoons of cinnamon
• 1 cup sifted powdered sugar
• 2 tablespoons water

Combine milk, 1/3 cup margarine, brown sugar, and salt in a saucepan; heat until margarine melts, stir occasionally. Cool mixture to 105 to 115 degrees. Combine yeast and warm water, let stand 5 minutes. Combine yeast, milk mixture, eggs, 1 cup flour, and oats in a large mixing bowl, mix well. Stir in enough remaining flour to make a soft dough. Turn dough out onto a lightly floured surface; knead about 8 minutes, until smooth. Place dough in a large bowl coated with cooking spray, turning to grease the top. Cover the dough and let it rise in a warm place for about an hour or until dough has doubled in size. Punch dough down, cover and let rest for 10 minutes. Divide in half; roll each half into a foot square. Spread each half with 2 tablespoons margarine. Combine 3/4 cup brown sugar, raisins, and cinnamon; sprinkle over each square. Roll up the dough and pinch to seal the seam. cut each roll into 1 inch slices place cut side down in a eight inch greased square pan . Cover and let rise for about 30 minutes. Then bake at 375 for 15 to 20 minutes. Cinnamon rolls should be a golden color. Combine the powdered sugar and 2 tablespoon of warm water until smooth, then drizzle it over the warm rolls.

2 teaspoons active dry yeast
3 cups bread flour
3 tablespoons wheat germ
3 tablespoons powdered milk
1 1/2 tablespoons sugar
1 1/2 teaspoons salt
3/4 teaspoon nutmeg
1 1/2 tablespoons canola oil
1 cup mashed bananas
-plus-
2 tablespoons mashed bananas
3/4 cup fat free sour cream or fat-free yogurt
1/4 cup water — warmed
-plus-
1 tablespoon water — warmed
3/4 cup chopped nuts*

Add all ingredients except the raisins or nuts and bake on raisin bread (or white) cycle. At the beeper add the raisins or nuts.

*Walnuts, pecans, almonds or raisins.

Source: rec.food.recipes/Edouard_Lagniappe (2000)

Into baking pan measure flour, sugar, baking powder, soda, and salt.  Add oil, eggs, sour cream, and vanilla. Insert pan securely into unit; close lid.  Select”Cake” setting;  press”Start.   ”When beep sounds after about 5 minutes, add mashed banana and nuts.

Press”Start” again. The”Complete” light will flash when cake is done.   (follow your machine’s instructions).  Using hotpads, remove pan from unit.  Turn bread out onto cooling rack.  Cool; slice thinly to serve.  Makes 1 5×4-inch loaf.

Source:  http://www.recipezaar.com/96521

Remove 2 T. of fruit salad juice. Warm remaining fruit salad and juice. Add ingredients in order listed at room temperature. Select white bread and push start.

• 1 1/4 cups milk, warmed to 80 degrees

• 1 egg, at room temperature, beaten
• 3 1/2 cups all-purpose or bread flour
• 1/4 cup granulated sugar
• 1/2 teaspoon salt 
• 1 envelope fast-rising dry yeast for bread machines (1/4 ounce or 2 1/4 teaspoons)
• 1/2 cup butter, at room temperature (1 stick; divided; use butter only)
• Ground cinnamon (about 2 to 3 tablespoons)
• 2/3 cup firmly packed light brown sugar
• About 1/2 cup golden raisins soaked in about 1/3 cup brandy or rum to plump; reserve liquid after draining raisins (see note)
• About 1/2 cup chopped walnuts or pecans
• Powdered sugar to make icing

Put milk, egg, flour, sugar, salt, yeast and 1/2 stick butter, cut in pieces, into bread machine in order specified by manufacturer. Set machine to “dough” setting.   When dough is finished with first rising, dust counter or bread board lightly with flour, then roll dough out to approximately 18 by 12 inches. Melt remaining 1/2 stick butter in microwave oven and spread thinly over dough with pastry brush (reserve any remaining butter for icing); liberally sprinkle buttered dough with cinnamon, then scatter brown sugar, drained soaked raisins and nuts over cinnamon.  Roll up dough from long side; cut long roll in half, then each half into 6 pieces. Grease or butter 9-by-13-inch glass or ceramic pan and place rolls on their sliced sides. Let rise again in warm spot, covered and free from drafts, about 50 minutes.