member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Dianne Larson Ward      

Recipe Categories:

    CARROT and PINEAPPLE BREAD

    A great recipe from a lovely lady.

    * Exported from MasterCook *

    CARROT and PINEAPPLE BREAD

    Recipe By : Bea McClain
    Serving Size : 20 Preparation Time :0:00
    Categories : Quick Breads And Muffins

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3 eggs -- beaten fluffy
    2 c sugar
    1 c oil
    2 c carrots -- finely grated
    1 sm can crushed pineapple -- undrained
    3 c flour
    1 tsp baking soda
    1 tsp cinnamon
    1 tsp salt
    1 tsp vanilla
    1 c chopped nuts

    Preheat oven to 325 degrees. Grease and line 2 9x5x3 loaf pans; set aside.

    Add sugar and oil to eggs; mix well. Add carrots and pineapple.

    In a separate bowl mix flour, baking soda, cinnamon, salt, and vanilla. Gently blend into wet mixture. Stir in nuts.

    Pour batter into pans. Bake 1 hour. Cool 15 minutes before removing from pan. Leave paper liner on until ready to serve. Cool well before slicing.



    - - - - - - - - - - - - - - - - - -

    NOTES : Bud and Bea McClain were the grandparents of Mathew Curtis.
 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |