Wednesday, October 14, 2009

Betty Crocker fall baking $1 cookbook

Today's new recipe to try:
Ginger-Carrot-Nut Bread:
2 eggs
3/4 c. packed brown sugar
1/3 c. veg.oil
1/2 c. milk
1 tsp vanilla
2 c. flour
2 tsp baking powder
1 tsp ground ginger
1/2 tsp salt
1 c. shredded carrots
1/2 c. chopped nuts
heat oven 350 grease and flour 8x4-inch loaf pan. mix eggs and brown sugar until creamy. add oil, milk and vanilla. combine flour, baking powder, ginger and salt and add until smooth. stir in carrots and nuts. spread evenly in pan. bake 50-60 min. cool in pan 10 min. remove from pan and cool on rack 2 hours until completely cool.
*serve slices of this fragrant loaf with whipped cream cheese. (got that straight from the book)


  1. I shouldn't visit your blog when I'm hungry. It just makes me crazy that you're not my neighbor.

  2. book club tuesday, my house, ... start cooking now and join us!

  3. ok, are the pumpkins with the cinnamon sticks cute or what! how'd you do that one? and I LOVE LOVE LOVE all the bakerella stuff!! never seen the pie pops before but they are awesome! have to give those a try...wouldn't someone I know love to have a dozen of THOSE in a vase? forget the roses!! :) you are the best! and I agree with chellese! move here now!

  4. Hey you, wonder woman you!! I've got the photos of your family on my FB if you want to copy them off of there. :D Sure love ya!


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