Carrot Pineapple Bread

Carrot Pineapple Bread -- A Pinch of Joy
Carrot Pineapple Bread -- A Pinch of Joy

Carrot Pineapple Bread is a delicate and delightfully pretty bread. It makes a nice addition to a tea table or an afternoon dessert buffet. Use a sharp knife to cut so the slices don’t tear. We inhale this plain, but it would be nice served with whipped cream cheese or a light lemon flavor whipped butter. This is quick and easy to assemble. I use a 10 ounce bag of shredded carrots from the grocery because I like the convenience. Save back a few nice looking pecan halves to put on top of each loaf before baking.

My mother provided afternoon day care for morning kindergarteners. They loved her and she delighted in their ways and sayings. One afternoon she decided it was time to harvest the carrots. She and her entourage of three or four kids went to the garden. She showed them how the carrots were ready when their “shoulders” had popped out of the ground. Then demonstrated how to pull the carrot out of the soft soil. One little boy looked at the carrot flecked with black dirt, at her and then back at the carrot. He was clearly not impressed. “Why don’t do like my momma?”, he said, “Get carrots at the grocery store. They don’t have that green stuff on top and THEY”S CLEAN!!!”

Guarantee the carrots in this are good. And the little loaves are delicious. It will win a kindergarteners heart – and his momma and daddy’s and sister’s too!

Carrot Pineapple Bread

Yield: 5 loaves 51/2 x 3 inches

Serving Size: 1 slice

Carrot Pineapple Bread

A delicate flavored, delightfully pretty bread that is so quick and easy to make!

Ingredients

  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • ½ teaspoon baking powder
  • 3 eggs
  • 1 cup vegetable oil
  • 1 ½ cups sugar
  • 1 8 ounce can crushed pineapple, drained
  • 2 cups shredded carrots (OR 1 10 ounce bag)
  • 1 cup chopped pecans

Instructions

  1. Preheat over to 350.
  2. Grease and flour five 5 ½” x 3” loaf pans.
  3. Mix dry ingredients in medium bowl and set aside.
  4. In large mixer bowl, beat eggs and oil at medium speed until well blended. Add sugar and continue beating until mixture is thick, about 2 minutes.
  5. At low speed, beat in carrots and pineapple.
  6. By hand, stir in flour mixture just until flour is moistened. Stir in nuts.
  7. Divide batter equally among the five pans.
  8. Bake for 50 minutes or until a wooden pick inserted in center comes out clean.
  9. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely.
  10. Breads can be wrapped in foil and stored in the freezer up to three months.
http://www.apinchofjoy.com/2014/08/carrot-pineapple-bread/

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Hot Roast Beef Party Sandwiches

Hot Roast Beef Party Sandwiches-- A Pinch of Joy
Hot Roast Beef Party Sandwiches-- A Pinch of Joy

Hot Roast Beef Party Sandwiches was one of the main dishes I served at two ladies luncheons recently. A hot sandwich was a nice counterpoint for the cold salads and desserts that made up the rest of the menu. They were so easy to make and, most importantly, delicious! The size was just right for guests who were sampling everyone’s contribution. The guys are always happy to dispatch of any leftovers with the “suggestion” I might need to make some of these wonders just for them. Who knows? Some wintry Sunday evening, I just might make these for family supper!

I made them the morning of the event, but they could be prepared up to a month ahead of time, assembled and wrapped for baking. Thaw overnight in the refrigerator before baking as directed. I used a package of 12 rolls that had been baked together, Hellman’s dijonnaise mustard mayo mix and sugar free peach preserves. The meat this time was Oscar Meyer Carving Board Roast Beef, which I liked because it was cut thickly and just enough for the twelve sandwiches. If Havarti Cheese is available with the other sliced cheeses in the dairy section, it is a bit cheaper than the deli slices. Time the end of the baking ten minutes or so before serving, to let the foil cool a bit and make handling easier.

Centerpiece Casual Luncheon--A Pinch of Joy

Black and white table setting for a casual outdoor luncheon.  Guests brought a salad or dessert and I provided the main dishes.  Party does not mean fancy — just a welcoming and hospitable atmosphere.  These are my “everyday” dishes and a tablecloth right out of the dryer.  Hydrangeas are from the garden in a vase by Tar-jay!  The only “fancy” are the black and white paper napkins from TJ Maxx.

Fountain -- A Pinch of Joy
Party day was absolutely beautiful, with a slight breeze and the sound of water falling from the small fountain.

Hot Roast Beef Party Sandwiches

Cook Time: 30 minutes

Yield: 12 servings

Serving Size: one roll

Hot Roast Beef Party Sandwiches

Sweet and savory addition to the party table, a hot sandwich that pleases everyone!

Ingredients

  • ½ cup finely chopped walnuts
  • 12 dinner rolls (package sizes may vary)
  • 2/3 cup peach preserves
  • ½ cup mustard mayonnaise blend
  • 12 ounces deli roast beef
  • 8 ounces Havarti Cheese

Instructions

  1. Preheat oven to 325 degrees
  2. Heat walnuts in small skillet over medium heat, stirring often until lightly toasted and fragrant, about 5 minutes.
  3. Remove rolls from package. Do not separate. Cut rolls in half horizontally, creating 1 top and 1 bottom per package.
  4. Spread preserves on cut side of top of rolls and sprinkle with chopped walnuts.
  5. Spread mustard-mayo blend on cut side of bottom of rolls. Top with roast beef and cheese.
  6. Set top half of rolls, preserves side down, onto bottom half.
  7. Wrap securely in aluminum foil. Can freeze at this point and keep up to one month. If frozen, thaw overnight in the refrigerator before proceeding.
  8. Bake at 325F for 30 minutes or until cheese is melted.
  9. Slice rolls apart to form individual sandwiches.
http://www.apinchofjoy.com/2014/08/hot-roast-beef-party-sandwiches/

I’m so glad you stopped by today!   Be sure to follow A Pinch of Joy so you don’t miss a thing! 

Subscribe by email  on the sidebar  or follow on Facebook, RSS feed, bloglovin’  twitter  and check out my  pinterest boards.   If you found this helpful or inspiring please share below!  Your support of A Pinch of Joy is  appreciated!

Hot German Potato Salad

Hot German Potato Salad -- A Pinch of Joy
Hot German Potato Salad -- A Pinch of Joy

Donna was a guest at one of the two luncheons that took place on our deck last week. They were casual affairs of the potluck sort with the guests bringing a salad or dessert. Donna brought a classic hot German potato salad and was gracious enough to share the recipe she’d gotten from her sister in law via Better Homes and Garden cookbook. Donna said she’d used her mother’s recipe without the spices, until she tasted this combination of flavors. Finding out the recipe was easy to make was a bonus! German potato salad is traditionally served hot and will be perfect for the coming fall weather. Time tested and stamped approved!!!

 The peel will slip off the boiled potatoes easily.  You can rub off the peel by using a clean dish towel.  Hold the potato with the towel in one hand and rub off the peeling with the other — somewhat similar to drying a cup.  Or hold the potato on a cutting board with a fork and gently tease off the peel with the tip of a knife.  Stir the cooked potatoes into the dressing gently to avoid breaking them.   I would also tip the skillet to make the dressing run to one side and spoon it over the potatoes to lessen the amount of stirring necessary to coat the potatoes.

This week is Donna’s birthday. Here are wishes for a wonderful celebration day and the beginning of a fabulous new decade!!!

Donna also shared this recipe for Spinach Salad with Lemon Garlic Dressing a couple of years ago. 

Hot German Potato Salad

Yield: 6 servings

Hot German Potato Salad

A tangy, yet slightly sweet potato dish with bacon and onions! Delicious with brats or burgers, a hit at potlucks and just for the family at home.

Ingredients

  • 1 ¼ pounds potatoes
  • 4 slices bacon
  • ½ cup chopped onion
  • 1 Tablespoon flour
  • 1 Tablespoon sugar
  • ½ teaspoon salt
  • ½ teaspoon dry mustard
  • ½ teaspoon celery seeds
  • 1/8 to 1/4 teaspoon pepper
  • 2/3 cup water
  • ¼ c vinegar
  • Snipped fresh parsley

Instructions

  1. Cover potatoes with water and boil potatoes until tender about 15-20 minutes.
  2. Drain and somewhat cool to touch. Peel and slice into ¼ inch slices.
  3. Dressing
  4. While boiling potatoes, cook bacon till crisp in medium sized skillet. Remove bacon and reserve 2 Tablespoons of bacon grease in skillet.
  5. Add onion to drippings, cook on medium heat till tender. Set aside until potatoes are peeled and sliced.
  6. Stir in flour sugar, salt celery seeds, dry mustard, and pepper until mixed well.
  7. Stir in water and vinegar. Cook over medium heat, stirring until thickened and bubbly.
  8. Gently stir in potatoes & bacon crumbles. Cook, stirring gently 1 or 2 min till heated through.
  9. Transfer to serving bowl & sprinkle with fresh parsley
http://www.apinchofjoy.com/2014/08/hot-german-potato-salad/



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