Debra Ann Gruber
CARROT CHEESE BREAD
1 ½ cups sugar 1 teaspoon baking soda
2 cups flour 2 teaspoon baking powder
1 ½ teaspoon cinnamon ½ cup oil
2 eggs 1 ½ tablespoons vinegar in 1 cup milk
1 ½ cups PA grown grated carrots 1 cup chopped walnuts
1 cup semi-sweet chocolate morsels
Mix dry ingredients, and then add oil. Next, add eggs and milk, mix well. Add carrots last and blend well, and stir in walnuts and chocolate morsels. Pour into greased and floured 9 x 5 inch load pan.
Cream cheese filling and icing:
1 (8 oz) package cream cheese 1 cup 10x sugar
Mix till creamy, put ½ of this mixture in decorator bag and other have in middle of bread. Bake at 350° for 60-80 minutes. Top with other ½ of cream cheese icing and crushed walnuts and chocolate morsels.
NUTTY SWEET POTATO ZUCCHINI BREAD
2 cups all purpose flour 2 teaspoon ground cinnamon
1 teaspoon baking soda ¼ teaspoon baking powder
¼ teaspoon salt 2 cups sugar
1/3 cup oil 3 eggs
1 teaspoon vanilla extract 1 ½ cup grated fresh PA zucchini
1 ½ cup grated fresh PA sweet potato
¾ cup grated pecans
Preheat over to 350 degrees. Butter and flour 9 by 5 glass loaf pan. Sift the first five ingredients into a bowl. Beat sugar, oil, eggs, and vanilla to blend in a large bowl. Mix in the zucchini and sweet potato. Add dry ingredients stir well. Pour batter into a buttered and floured pan. Bake for 1 hour 20 mins.
Top with chopped pecans.
Brown sugar caramel glaze:
3 tablespoon butter 3 tablespoon brown sugar
3 tablespoon sugar 3 tablespoon cream
½ teaspoon vanilla
Place everything in small over low heat. Let boil 1 minute. Remove over heat, spoon over bread.
Drizzle with 6 melted caramels.
CARROT TROPICAL BREAD
2 cups flour 3 large eggs
2 teaspoons baking powder 1 teaspoon vanilla extract
1 teaspoon baking soda 1 teaspoon coconut extract
2 teaspoon cinnamon 2 cups peeled & grated carrots (4 medium)
1 teaspoon salt 1-8 oz can crush pineapples (drained)
½ cup white sugar 1-10 oz jar maraschino cherries (drained & chopped)
¾ cup brown sugar ½ cup chopped macadamia nuts
1 cup vegetable oil 1 cup flaked sweetened coconut
¼ cup oats ¼ cup cold butter
¼ cup flour ½ teaspoon cinnamon
2 tablespoons white sugar ½ cup chopped macadamia nuts
2 tablespoons brown sugar ½ teaspoon vanilla
½ cup 10x sugar ½ teaspoon coconut extract
2 tablespoons milk
Preheat oven to 350°. Grease and flour two (8 ½ x 4 1/2 ) bread pans. Combine first five ingredients in large mixing bowl, blend together with wire whip and set aside. Beat together next six ingredients in medium bowl, until well blended. Add the rest of ingredients to creamed mixture and beat well. Pour creamed mixture into dry mixture and fold until evenly moistened. Pour batter into prepared pans. Mix all topping ingredients together until crumbly and sprinkle on top of batter. Bake for 40 minutes—cover with tin foil and bake 15 more minutes. Cool on wire rack 10 minutes and then remove from pan. Mix drizzle together and drizzle over top of bread. Decorate anyway you want.