A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Carrot-And-Tangerine Bread
- add review
- #92264
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
3 cups unbleached all-purpose flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
4 eggs
2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
2 tablespoons tangerine juice or orange juice
1 tangerine or orange, grated zest of
2 cups finely grated raw carrots
directions
In a medium bowl, combine flour, baking powder, baking soda, salt and cinnamon.
In a large bowl, beat eggs and sugar until thick and light-colored. Add oil gradually and beat hard until doubled in volume.
Add vanilla, tangerine juice and zest. Fold in grated carrots. Stir dry ingredients into wet until smooth and well combined.
Turn batter into 2 greased 9-inch-by-5-inch loaf pans, filling no more than two-thirds full. Bake in a preheated 350 degrees F oven for 50 to 60 minutes or until a cake tester comes out clean.
Let stand in pan for 10 minutes before turning out onto a rack to cool completely. Wrap in plastic wrap and let stand at room temperature overnight before slicing.
added by
Joanna
nutrition data
265 calories, 12 grams fat, 36 grams carbohydrates, 3 grams protein per serving.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
reviews & comments
November 11, 2012
This bread was moist and delicious! I served it at a big dinner with my family and everyone raved about it! I added 3/4 teaspoon of ground ginger to my second batch and that proved to be a delicious addition.