Carrot Cake

2 cups sugar

3 eggs

2 1/4 cups flour

2 tsp. baking soda

2 cups shredded carrots

1 raisins

1 1/2 cups vegetable oil

2 tsp. pure vanilla

1 1/2 to 2 tsp. cinnamon

1 tsp. salt

1 cup walnuts or pecans, chopped

1 8 oz. can crushed pineapple

Preheat oven to 350°F.

In a mixing bowl, combine sugar, oil, eggs and vanilla. Blend well.

Stir in flour, cinnamon, baking soda, and salt. Add coconut, shredded carrots, pineapple and nuts.

Bake in a buttered and floured 9x12-inch pan for 50 minutes or until done.Frost with Cream Cheese Frosting

Cream Cheese Frosting:

6 oz. cream cheese, room temperature

1/2 cup melted butter

1/4 cup milk

1 1/2 tsp. vanilla

1/4 tsp. salt

3 or 4 cups confectioners sugar

Morning Glory muffins

  

Makes 2 dozen

Ingredients

• 3 cups all-purpose flour
• 1½ cups sugar
• 1½ teaspoons baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ¾ cup vegetable oil
• 3 large eggs
• 1 (8-ounce) can crushed pineapple, drained
• 1 cup finely grated carrot
• 1 cup finely grated Granny Smith apple
• 1 cup chopped pecans
• 1 cup golden raisins

Instructions

1. Preheat oven to 350°. Spray 24 muffin cups with nonstick cooking spray.
2. In a large bowl, whisk together flour and next 4 ingredients. Add oil and eggs, stirring just until combined. Add pineapple and all remaining ingredients, stirring until just combined. Spoon batter into prepared pans.
3. Bake for 18 to 22 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 5 minutes. Remove from pans, and serve warm or at room temperature.

Recipe from Paula Dean.

Pineapple banana nut bread

2 cups sugar

1 1/2 tsp cinnamon

3 cups flour

1 tsp soda

1 tsp salt

1 cup chopped pecans or walnuts ( I prefer pecans)

3 beaten eggs

1 1/4 cup veg. Oil

2 cups smashed banana’s

 1 15 ounce can of crushed pineapple drained

2 tsp vanilla

Preheat oven to 350º

Grease 2 9 x 5 bread pans well.

In large bowl, whisk together flour, soda, salt, and nuts.

In a separate bowl whisk together egg, oil,  bananas, and pineapple well. Mix wet and dry ingredients until you see no more dry. Divide dough evenly into the two pans. I also have used mini pans, which is what I prefer.

 Baking time will vary depending on the size of pans.

Bake for 50 minutes to an hour. Check for doneness using a toothpick, it should come out clean. Cool in pans for  at least 5 minutes then cool on cooling racks.

To freeze, wrap in waxed paper in a sealed freezer bag.