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Apple-Blackberry Brown Betty

Baby Carrot Bars

Baked Pumpkin Bread

 

* Exported from MasterCook *

 

Apple-Blackberry Brown Betty

 

Recipe By : Star Tribune, 5/30/99

Serving Size : 4 Preparation Time :0:00

Categories : Desserts Fruits

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups soft bread crumbs

1/3 cup melted butter or margarine

1 cup brown sugar -- packed

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon grated lemon peel

2 tablespoons lemon juice

2 cups peeled and thinly sliced cooking apples

2 cups fresh or frozen blackberries

1/4 cup water

Heavy cream or whipped cream or ice cream -- optional

 

Makes 4 to 6 servings.

 

Note: If fresh blackberries aren't available and you don't want to use

frozen fruit, two additional cups of sliced apples may be substituted for

the blackberries. Toss bread crumbs with butter. Set aside.

 

Combine brown sugar, cinnamon, cloves, lemon peel and lemon juice in mixing

bowl. Add apple slices and blackberries and gently fold to combine.

 

Spread a third of the bread crumbs in buttered 2-quart casserole. Cover

with half of fruit mixture, then another third of the bread crumbs. Repeat

layering, using remaining fruit and bread crumbs.

 

Drizzle with water. Cover and bake at 400 degrees 30 minutes. Uncover and

bake additional 30 minutes until lightly browned. Serve warm with heavy

cream, whipped cream or ice cream.

 

Nutrition information per serving:

 

Calories 330, Carbohydrates 57 g, Protein 2 g, Fat 11 g, including sat.

fat 6 g, Cholesterol 28 mg, Sodium 185 mg, Calcium 79 mg, Dietary fiber 4

g, Diabetic exchanges per serving: 4 other carb. exch., and 2 fat exch.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Baby Carrot Bars

 

Recipe By : http://www.cookierecipe.com/ 6/20/99

Serving Size : 24 Preparation Time :0:00

Categories : Cookies And Bars Fruits

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup white sugar

3/4 teaspoon ground cinnamon

3/4 cup vegetable oil

1 teaspoon baking soda

2 eggs

1/2 teaspoon salt

1 teaspoon vanilla extract

1 cup all-purpose flour

7 1/2 ounces junior baby carrots

1/2 cup raw ground carrots

1/4 cup raisins

1/4 cup chopped walnuts

12 ounces packaged cream cheese

1/4 cup butter or margarine

2 cups confectioners' sugar

2 teaspoons vanilla extract

 

My mother would make these when we were young! They are very moist! The

secret is in the baby food!

 

1 Mix together the sugar, cinnamon, eggs, vanilla and oil in a large bowl.

Add in the baking soda, salt and flour. Stir in the jar of baby carrots,

raw carrots, raisins and walnuts. Mix well.

 

2 Bake in a greased and floured 13x9 inch pan at 350 degrees F (175 degrees

C) for 20 minutes. Check after 20 minutes by inserting clean knife into

center. Knife should come out clean. Cool thoroughly before cutting.

 

3 To Make Frosting: Cream together the cream cheese, 1/4 cup butter,

confectioners' sugar and vanilla. Frost cooled bars. Makes 13 x 9 inch pan

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Baked Pumpkin Bread

 

Recipe By : www.breadrecipe.com/ 5/17/99

Serving Size : 12 Preparation Time :0:00

Categories : Breads, Quick Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups all-purpose flour

1 1/4 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 cup mashed pumpkin

1 cup brown sugar

1/2 cup buttermilk

1 egg

2 tablespoons butter or margarine -- softened

 

Directions:

 

1 Preheat oven to 350 degrees F (175 degrees C).

 

2 Sift all dry ingredients together. Stir in the pumpkin, brown sugar,

buttermilk, egg, and butter. Mix well.

 

3 Pour dough into loaf pan. Bake for 1 hour. Makes 1 loaf

 

Converted by MC_Buster.

 

 

 

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schuller

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