Breads

Three "C'' Bread

  • 3 Eggs
  • 1/2 cup Oil
  • 1/2 cup Milk
  • 2 1/2 cups Flour, all-purpose
  • 1 cup Sugar
  • 1 teaspoon Baking powder
  • 1 cup Baking soda
  • 1 cup Cinnamon
  • 1/2 teaspoon Salt
  • 1 1/3 cups Coconut
  • 1/2 cup Maraschino cherries, drain and 1/4
  • 1/2 cup Raisins
  • 1/2 cup Nuts, chopped
  • 2 cups Shredded carrots

    • COMBINE EGGS, OIL, AND MILK.

    IN LARGE BOWL, SIFT TOGETHER FLOUR, SUGAR, BAKINGPOWDER, BAKING SODA, CINNAMON, AND SALT.

    ADD EGG MIXTURE TO DRY INGREDIENTS, MIXING JUST UNTIL THOROUGHLY COMBINED.

    STIR IN COCONUT, CHERRIES, RAISINS, NUTS, AND CARROTS.

    TURN INTO GREASED AND FLOURED PANS AND BAKE AT 350° UNTIL TOOTHPICK COMES OUT CLEAN.

    COOL IN PANS 10 MINUTES, REMOVE AND COOL THOROUGHLY. WRAP AND REFRIGERATE.

    PAN OPTIONS: 4 16-OUNCE VEG.OR FRUIT CANS...45-50 MINUTES or 2 MEDIUM LOAF PANS....55-60 MINUTES (1 LARGE LOAF PAN SEEMS TO DRY ON EDGES BEFORE CENTER IS COOKED)

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Debbie Bloomquist of Largo, FL. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!