Post by cuteascountry_Shortcake on Sept 18, 2003 12:57:17 GMT -6
CARROT-PEANUT BUTTER BREAD
Newspaper Clipping September 11, 2002
1 cup brown sugar, firmly packed
1/2 cup peanut butter, chunky style
1/2 cup peanut oil
2 eggs
2 cups carrots, peeled, shredded
1 teaspoon vanilla
1 3/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/2 cup milk
Preheat oven to 350*F. Grease a 9 x 5 x 3-inch loaf pan.
Cream together sugar, peanut butter, peanut oil and eggs; add carrots and vanilla. Blend flour, baking powder, baking soda, salt, allspice and nutmeg. Alternately add flour mixture and milk to creamed mixture. Turn into prepared pan and bake in preheated oven for 70 minutes. Cool 10 minutes in pan, remove from pan and cool on rack.
-Shortcake
Newspaper Clipping September 11, 2002
1 cup brown sugar, firmly packed
1/2 cup peanut butter, chunky style
1/2 cup peanut oil
2 eggs
2 cups carrots, peeled, shredded
1 teaspoon vanilla
1 3/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/2 cup milk
Preheat oven to 350*F. Grease a 9 x 5 x 3-inch loaf pan.
Cream together sugar, peanut butter, peanut oil and eggs; add carrots and vanilla. Blend flour, baking powder, baking soda, salt, allspice and nutmeg. Alternately add flour mixture and milk to creamed mixture. Turn into prepared pan and bake in preheated oven for 70 minutes. Cool 10 minutes in pan, remove from pan and cool on rack.
-Shortcake