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)

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