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betty crocker best of baking recipes.txt
_
___________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
Copyright:
"
© General Mills, Inc. 1998."
Yield:
2 1/2 Cups"
"
-
- - - - - - - - - - - - - - - - - -
Per serving: 193 Calories (kcal); 8g Total Fat; (35% calories from fat); 1g
Protein; 30g Carbohydrate; 16mg Cholesterol; 76mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 2
Other Carbohydrates
NOTES : *We do not recommend using vegetable oil spreads.
Chocolate Cream Cheese Frosting: Add 2 ounces unsweetened baking
chocolate, melted and cooled, with the margarine.
Nutr. Assoc. : 0 4098 0 0 0
*
Exported from MasterCook *
Carrot-Nut Bread
Recipe By :
Serving Size : 24
Preparation Time :0:00
Categories
: Breads
Amount Measure
------- ------------ --------------------------------
Ingredient -- Preparation Method
-
1
1/2
cups shredded carrots (about 3 medium)
cup sugar
cup vegetable oil
3
1
/4
/3
2
eggs
3
3
1
/4
/4
/4
cup all-purpose flour
cup whole wheat flour
cup coarsely chopped walnuts or pecans
teaspoons baking powder
teaspoon salt
2
1
1
1
/2
/2
/2
teaspoon ground cinnamon
teaspoon ground cloves
Heat oven to 350º. Grease bottom only of loaf pan, 8 1/2 × 4 1/2 × 2 1/2
inches or 9 × 5 × 3 inches. Mix carrots, sugar, oil and eggs in large
bowl. Stir in remaining ingredients. Pour into pan. Bake 50 to 60 minutes
or until toothpick inserted in center comes out clean. Cool 10 minutes.
Loosen sides of loaf from pan; remove from pan. Cool completely on wire
rack before slicing. Store tightly wrapped in refrigerator up to 1 week.
1
_
loaf (24 slices)
___________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
Copyright:
"
© General Mills, Inc. 1998."
Yield:
1 Loaf"
"
-
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Page 70
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