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lecithin and environmentally acceptable propellents. And most recycling programs will accept this type of spray can.

      If you prefer to avoid nonstick spray, use either vegetable oil or melted shortening to grease your baking pans. Make sure you generously coat the baking pan — into the corners, up the sides — leaving no spot ungreased.

      Butter, despite all its other wonderful qualities, is not a good choice for pan greasing because it contains water and milk solids, which can cause your delicious baked thing to stick or burn. So save it for spreading on a warm slice of freshly baked bread, where it will be truly appreciated.

      Date Nut Bread in a Can

      Delicious and adorable. Of course you can bake these breads in two regular loaf pans instead, if you don’t want to mess around with cans — but the breads won’t be nearly as cute.

      1½ cups (375 ml) chopped, pitted dates

      1 tsp. (5 ml) baking soda

      1 cup (250 ml) boiling water

      1 cup (250 ml) granulated sugar

      1 egg

      2 cups (500 ml) all-purpose flour

      1 tsp. (5 ml) baking powder

      1 tsp. (5 ml) vanilla extract

      ½ cup (125 ml) chopped walnuts

      4 empty cans — soup or bean size (10 to 15 oz./300 to 425 ml, more or less)

      Preheat the oven to 325°F (160°C).

      Measure the chopped dates into a large mixing bowl and toss with the baking soda. Pour in the boiling water, stir well (it will foam a bit), then let the mixture sit until cool, about ½ hour.

      Meanwhile, prepare your cans. Assuming that the top has already been removed, wash the cans out thoroughly (be really careful of the sharp edges). Grease the cans well. If you’re not using cans, grease two 9 x 5-inch (23 x 13 cm) loaf pans.

      When the date mixture is cool, add the sugar, egg, flour, baking powder and vanilla, and mix well. Stir in the chopped walnuts. Spoon the batter into the prepared cans or pans, dividing it equally among the cans (or pans). Place cans on a cookie sheet and bake for 30 to 35 minutes, or until a toothpick poked into the center of the bread comes out clean. If using loaf pans, just place on oven rack and increase baking time to 35 to 40 minutes, until done. Remove from the cans or pans and let cool completely on a rack. If you have trouble getting the breads out of the cans, remove the bottom of the can with a can opener and push the bread out from below.

      Makes 4 nifty little round breads, perfect for tea party sandwiches (with cream cheese, please!) or to give as gifts.

      Chopping Dates (or, for that matter, raisins or dried apricots or other dried fruit)

      This is a thankless, sticky task. Here’s a way to make it easier.

      Toss the dates with a little of the flour from the recipe until well coated. Then, using a pair of scissors, snip them into pieces. The flour should keep the bits of fruit from sticking to the scissors.

      If you borrowed the scissors from the family sewing kit, don’t forget to wash them well before returning them. Oh — and don’t forget to return them.

      Crummy Apple Bread

      Make this crumble-topped loaf on a crisp fall afternoon. Not only does it taste delicious, but it will also make your house smell great while it’s baking. Bonus.

      2 cups (500 ml) all-purpose flour

      2 tsp. (10 ml) baking powder

      ½ tsp. (2 ml) baking soda

      1 cup (250 ml) granulated sugar

      ½ cup (125 ml) vegetable oil

      2 eggs

      2 tsp. (10 ml) vanilla extract

      2 cups (500 ml) peeled, chopped apples (2 to 3 medium apples)

      ½ cup (125 ml) chopped walnuts

      ½ cup (125 ml) All-Purpose Crumble Topping (page 182)

      Preheat the oven to 350°F (180°C). Grease a 9 x 5-inch (23 x 13 cm) loaf pan.

      In a large mixing bowl, stir together the flour, baking powder and baking soda.

      In a mixing bowl, whisk together the sugar, vegetable oil, eggs and vanilla until well blended and smooth. Add this to the flour mixture, stirring just until the dry ingredients are combined. Dump in the chopped apples and the walnuts, and stir just to mix.

      Pour batter into the prepared loaf pan and sprinkle the top evenly with the crumble topping mixture. Bake for 60 to 70 minutes, until the crumble topping is golden brown and the loaf passes the toothpick test (page 23). Remove from the pan and let cool completely before attempting to slice it.

      Makes 1 crummy 9 x 5-inch (23 x 13 cm) loaf.

      Whole Wheat Positive

      You can substitute whole wheat flour for all or part of the all-purpose flour in this recipe. Start with a small proportion, and if you like the result, you can use more whole wheat flour next time.

      But what kind of apples?

      There are so many different varieties of apple out there — in every color, size and shape. How on earth do you know what kind to use for your recipe?

      Some people like McIntosh for pies; others like Cortland. Some like to use Rome for applesauce, Granny Smith for apple cake, Honeycrisp for eating fresh. With experience, you’ll learn which type of apple you like to use for whatever you’re making. In the meantime, whatever you have around will work out just fine. So go ahead — use whatever kind of apple is in the fruit bowl, and don’t overthink it. (The only type of apple I don’t recommend for baking is Red Delicious — save those for your lunch box.)

      Yeast Breads

      No-Knead Casserole Bread

      This bread requires no finicky kneading (is that the part that scares you?) and can easily be varied to suit your mood.

      3½ cups (875 ml) all-purpose flour, divided

      4½ tsp. (22 ml) (2 envelopes) quick-rise instant yeast

      3 tbsp. (45 ml) granulated sugar

      1 tsp. (5 ml) salt

      1 cup (250 ml) milk

      ¾ cup (175 ml) water

      ¼ cup (60 ml) butter or vegetable oil

      1 egg

      In a large mixing bowl, stir together 2 cups (500 ml) of the flour (this is only part of the total amount of flour!) the dry yeast granules, sugar and salt.

      In a saucepan, or in a microwave-safe bowl, combine the milk, water and butter or oil. Heat on the stove or in the microwave until very warm to the touch — don’t boil. Add warm liquid to the flour mixture and beat with an electric mixer (or stir by hand with a wooden spoon) for a few minutes, until quite gooey. Add the egg and the remaining flour, and beat or stir until the mixture is extremely sticky and has become difficult to stir. Cover the bowl with plastic wrap and place it in a warm spot to rise until doubled in volume — 30 to 45 minutes. (See page 35 for suggestions on where to rise your yeast dough.)

      With a wooden spoon, stir down the batter to deflate it. Dump into a well-greased 2-quart (2 liter) soufflé or casserole dish and let rise again, until not quite doubled in volume — 15 to 20 minutes.

      Meanwhile, preheat the oven to 350°F (180°C).

      Place the casserole dish in the oven and bake for 40 to 45 minutes, or until the bread is golden brown on top and sounds hollow when you tap the top with your finger. Let cool for a few minutes before removing from the baking dish.

      Makes 1 large loaf.

      Casserole

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