Carrot Tea Bread Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
DEIDREANNE PENRODFGGT98B
4 cup: carrots, raw, grated,
1: (about 4 medium carrots),
1/2 cup: chopped pecans,
Directions:
Carrot Tea Bread 2 1/2 to 3 1/2 hours
This is a New England favorite. You can top it with a sugar and milk glaze
or frost it with your favorite vanilla frosting mix.
To Cook: Measure the flour, sugar, baking powder, salt, and cinnamon into
a sifter. Sift three times into a medium bowl. With an electric beater,
beat the eggs until frothy and lemon colored. Toward the end, dribble in
the oil. With the beater on low, add the flour mixture a little at a time.
Fold in the carrots and pecans. Pour into a well-greased and floured
2-quart mold. Place in the slow cooker; cover loosely with a plate. Cover
the cooker, but prop the lid open a fraction with a toothpick or a twist of
foil to let excess steam escape. Bake on high for 2 1/2 to 3 1/2 hours, or
until a toothpick inserted in the center comes out clean. Makes 6 to 8
servings.
Source: "Clear & Simple Crockery Cooking", by Jacqueline Heriteau, Grosset
& Dunlap, NY, c1975
From the Recipe Files of: Deidre-Anne Penrod, FGGT98B on Prodigy,
J.PENROD3 on GEnie
Yield: 6 servings
Source from luhu.jp
This is a New England favorite. You can top it with a sugar and milk glaze
or frost it with your favorite vanilla frosting mix.
To Cook: Measure the flour, sugar, baking powder, salt, and cinnamon into
a sifter. Sift three times into a medium bowl. With an electric beater,
beat the eggs until frothy and lemon colored. Toward the end, dribble in
the oil. With the beater on low, add the flour mixture a little at a time.
Fold in the carrots and pecans. Pour into a well-greased and floured
2-quart mold. Place in the slow cooker; cover loosely with a plate. Cover
the cooker, but prop the lid open a fraction with a toothpick or a twist of
foil to let excess steam escape. Bake on high for 2 1/2 to 3 1/2 hours, or
until a toothpick inserted in the center comes out clean. Makes 6 to 8
servings.
Source: "Clear & Simple Crockery Cooking", by Jacqueline Heriteau, Grosset
& Dunlap, NY, c1975
From the Recipe Files of: Deidre-Anne Penrod, FGGT98B on Prodigy,
J.PENROD3 on GEnie
Yield: 6 servings
Source from luhu.jp