Recipe - 3-C Bread

2 Beaten eggs
One half cup Oil
One half cup Milk
2 One half cup Flour
1 cup Sugar
1 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Cinnamon
One half teaspoon Salt
2 cup Shredded carrots (I use food
processor)
1 1/3 cup Shredded coconut
One half cup Chopped marischino cherries
One half cup Raisins
One half cup Chopped pecans (optional)

This recipe was given to my by Judy Burtner, who was Home Extension agent
for Frederic Co. Virginia many years ago. She specifically called for this
being baked in cans....

This is a different tea bread, and is exceptionally good. It freezes well.

Combine eggs, oil, and milk. Beat until well blended. Sift together the
flour, sugar, baking powder, soda, cinnamon, and salt. Add to egg mixture,
and stir until combined. Stir in the carrots, coconut, cherries, raisins,
and pecans.

Turn into 4 greased/floured vegetable cans (like green beans come in). Bake
at 350 degrees for 4550 minutes. Let cool in can for about 5 minutes, then
cool completely. Refrigerate until ready to use.

Note: a regular loaf pan may be used or 45 miniloaf pans.

I'll bet this would be great done in the "jar".

Posted to EATL Digest 18 October 96

Date: Sat, 19 Oct 1996 18:02:59 EDT

From: "Sharon H. Frye" shfrye@PEN.K12.VA.US