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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 2-1/4 cups flour 1-1/4 cups sugar 1 Tablespoon cinnamon 2 teaspoons baking soda 1/2 teaspoon salt 2 cups grated carrot * 1/2 cup each: shredded coconut, raisins, walnuts One 8-ounce can crushed drained pineapple 3 eggs 1 cup vegetable oil 1 teaspoon vanilla Instructions: Sift first the flour, sugar, cinnamon, baking soda and salt into a large bowl. Stir in carrots, coconuts, raisins, walnuts and pineapples. In a separate bowl whisk the eggs with the oil and vanilla. Pour this mixture into the bowl with the dry ingredients. Blend well. Spoon into muffin cap pans. Bake in 350-degree oven about 30 minutes. Makes approximately 8 large caps. * I grate several pounds of carrots at once. I then freeze them in 2-cup freezer bags, ready for baking. |
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