"In spite of food fads, fitness programs, and health concerns, we must never lose sight of a beautifully conceived meal."--Julia Child

"3C" Bread Recipe

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This recipe for "3C" Bread, by , is from School Librarian's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Darlene Forsythe - Librarian, K-12, Galeton Area School, Galeton, PA
Added: Friday, July 29, 2005


3 beaten eggs
1/2 c. vegetable or olive oil
1/2 c. milk
2 1/2 c. flour
1 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
2 c. shredded carrots
3 1/2 oz. flaked coconut
1/2 c. cut up maraschino cherries
1/2 c. raisins
1/2 c. chopped walnuts

Preheat oven to 350 degrees F.
Combine eggs, oil, and milk.
Sift dry ingredients and add to wet ingredients and mix well.
Add cherries, carrots, coconut, raisins and nuts.
Stir and spread in 2 loaf pans.
Bake 45-50 minutes or until it tests done.

Number Of Servings:
Number Of Servings:
2 loaves
Personal Notes:
Personal Notes:
It freezes well. Wrap in aluminum foil after thoroughly cooling on wire rack.




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