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Full Online Book HomeLearning KitchenFruit - Pineapple - Pineapple-zucchini Bread
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Fruit - Pineapple -  Pineapple-zucchini Bread Post by :pehouser Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2729

Click below to download : Fruit - Pineapple - Pineapple-zucchini Bread (Format : PDF)

Fruit - Pineapple - Pineapple-zucchini Bread

3 eggs
2 cups finely shredded zucchini
1 cup vegetable oil
1 can (8 oz.) crushed pineapple, drained
2 tsp. vanilla
3 cups all-purpose flour
2 cups sugar
2 tsp. baking soda
1-1/2 tsp. cinnamon
1 tsp. salt
3/4 tsp. nutmeg
1/2 tsp. baking powder
1 cup chopped nuts
1 cup raisins or currants, optional

Preheat oven to 350 degrees F.

In a bowl, combine the eggs, zucchini, oil, pineapple and vanilla. Combine the dry ingredients, stir into egg mixture, just until moistened. Fold in nuts and raisins, if desired. Pour into two greased 8- x 4- x 2-inch loaf pans.

Bake at 350° F. for 50-60 minutes, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Posted by Joanne at Nana’s Kitchen Sep-4-00 4:45 pm.
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Fruit - Pineapple -  Pineapple Angel Food Cake Fruit - Pineapple - Pineapple Angel Food Cake

Fruit - Pineapple -  Pineapple Angel Food Cake
1 Box of Angel Food Cake Mix (1-step kind) 1 20 oz. can of crushed pineapple Combine the cake mix and the entire can of pineapple, juice and all. (Don't do anything to the cake mix, add it straight from the box.) Pour into an ungreased 9"x13" baking pan. Bake at 350 degrees for 30 minutes. Cool before serving.

Fruit - Pineapple-walnut Dip Fruit - Pineapple-walnut Dip

Fruit - Pineapple-walnut Dip
Yield: 6 servings 1 cup Cottage Cheese 1/2 cup Sour Cream 1 cup Pineapple, Crushed 1 cup Walnuts; Chopped 1/2 tsp. Lemon Juice 1/4 tsp. Lemon Zest Cream the cottage cheese in a blender or food processor or with an electric mixer. Blend in the sour cream. Add all the other ingredients and mix well. Cover and chill. Makes about 2 3/4 cups of dip.