Sticky Buns (Yummy, so delicious and super easy no kneed) !!!!

From King Arthur Flour (I'm a big fan), to watch video of process click here
I am SUCH a big fan of sticky buns!  The process (with all the rising) takes a bit of time but they really are so easy to make and they come out SOOOO delicious.  The dough for this recipe makes 24 but the filling and topping only makes 8, so if you wanna make them all at once, just triple each section (other than the dough).  If you wanna save the dough you can keep it in fridge for a few days or store in freezer

Dough

• 6 3/4 cups or 7 3/4 cups Unbleached All Purpose Flour
• 1 tablespoon + 1/2 teaspoon salt
• 1 1/2 tablespoons instant yeast
• 1 3/4 cups lukewarm water
• 4 large eggs
• 1/2 cup honey
• 1/2 cup melted butter or vegetable oil
• *See step #1, below.

Filling

• 2/3 cup granulated sugar and 1 tablespoon ground cinnamon

Topping

• 3 tablespoons butter, melted
• 2 tablespoons maple syrup, honey, or corn syrup, light or dark (I like Maple Syrup the best, you can taste slight honey flavor if you use honey, but still so good!
• 1/3 cup + 3 tbspn brown sugar
• 2/3 cup pecan halves or coarsely chopped pecans

Dough

• 33 ounces King Arthur Unbleached All-Purpose Flour*
• 1 tablespoon + 1/2 teaspoon salt
• 1 1/2 tablespoons instant yeast
• 14 ounces lukewarm water
• 4 large eggs
• 6 ounces honey
• 4 ounces melted butter or 3 1/2 ounces vegetable oil
• *See step #1, below.

Filling

• 3 3/4 ounces Baker's Cinnamon Filling* mixed with 1 1/2 ounces water
• *Substitute 2/3 cup granulated sugar and 1 tablespoon ground cinnamon for the Baker's Cinnamon Filling and water, if desired. If you use sugar and cinnamon, DO NOT ADD THE WATER.

Topping

• 1 1/2 ounces butter, melted
• 1 1/2 ounces maple syrup or corn syrup, light or dark
• 5/8 ounce Sticky Bun Sugar*
• 2 1/2 ounces brown sugar
• 2 1/2 ounces pecan halves or coarsely chopped pecans
• *Substitute brown sugar for the sticky bun sugar, if desired

Directions

1) The flour/liquid ratio is important in this recipe. If you measure flour by sprinkling it into your measuring cup, then gently sweeping off the excess, use 7 3/4 cups. If you measure flour by dipping your cup into the canister, then sweeping off the excess, use 6 3/4 cups. Most accurate of all, and guaranteed to give you the best results, if you measure flour by weight, use 33 ounces.

2) To make the dough: Combine all of the dough ingredients, in the order written, in a very large bowl (at least 6 quarts). Stir to make a sticky dough. You can do this in a stand mixer and then transfer to a larger bowl; or simply use a big bowl and spoon (or dough whisk).

3) Cover the bowl, and let the dough rise for 2 hours at cool room temperature. 4) Refrigerate the dough for at least several hours, to chill it and make it easier to work with. It can be refrigerated for up to 3 days before using.

5)When you're ready to make sticky buns, make the filling.  Set aside.

6) To make the topping: Spread the melted butter and syrup (or honey) in a lightly greased 9" round cake pan. Sprinkle the sugar(s) atop the butter, then scatter the nuts atop the sugar(s). Set aside.

7) To make sticky buns: Spray your hand with non-stick vegetable oil spray, and dip it into the dough in the bucket. Pinch off/pull out 1/3 of the dough; this is about the size of a large softball or a large grapefruit.n Place the remaining dough back in the refrigerator, to use another time. Or wrap and store in the freezer. This dough recipe is enough to make three 8" or 9" round pans of sticky buns.

8) Transfer the dough to a floured work surface, and rol1 it into a rectangle approximately 15" x 10".

9) Spread the filling over the dough, leaving a narrow margin around the edges uncovered.

10) Starting with a long edge, gently roll the dough into a log. Don't roll it too tightly; if you do, the centers of the buns will pop up as they bake.

11) Cut the log into 8 pieces.

12) Space the buns in the pan. Lightly press each down till they're touching one another.

13) Cover the pan, and allow the buns to rise till they're quite puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 350°F.

14) Uncover the pan, and bake the buns for 40 to 45 minutes, till they're a deep golden brown.

15) Remove the pan from the oven, and turn it over onto a piece of parchment, or onto a cooling rack set over a piece of parchment or waxed paper (to catch any drips).

16) Lift off the pan, and scrape any nuts or sugar in the pan onto the buns.

17) Serve immediately, or let the buns cool a bit. Wrap any leftovers securely, and store at room temperature.

Yield: 8 sticky buns.

Ginger Tea!

So, this might be a little goofy to actually put a recipe for ginger tea, but it is perfection in a cup!  It is one of the easiest things ever to make and there isn't really a "recipe" but I figure if I put it up, maybe you'll all think to make it more often.  It is one of my very favorite things to make and drink.  I swear, when I am not feeling well, it fixes just about any ailment and always makes me smile!  Enjoy...and here's to better health and happiness :)

1. Add a bunch of thin slices of ginger to water in a small saucepan (the more you use the more spicy it gets), and bring to a boil. Reduce heat to medium-low, and simmer 20 to 25 minutes.
2. Strain out ginger slices and discard, Stir in honey a bit of honey if you like, and serve (hot or iced).

Pumpkin Bread

The Joy of Cooking
Everything should be at room temperature.  Position a rack in the lower third of the oven, preheat to 350.  Grease a 9x5 inch (8 cup) loaf pan.

Whisk together thoroughly:
1 1/2 cups all purpose flour
1 1/2 tspns ground cinnamon
1 tspn baking soda
1 tspn salt
1 tspn ground ginger
1/2 tspn ground nutmeg
1/4 tspn ground cloves
1/4 tspn baking powder

Combine in another bowl:
1/3 cup water or milk
1/4 tspn vanilla

In a large bowl, beat until creamy, about 30 seconds:
6 tbsn unsalted butter

Gradually add and beat on high speed until lightened in color and textrue, 3 to 4 minutes:
1 1/3 cups sugar, or 1 cup sugar plus 1/3 cup packed light or dark brown sugar

Beat in 1 at a time:
2 large eggs

Add and beat on low speed just until blended:
1 cup pumpkin puree

Add the flour mixture in 3 parts, alternating with milk mixture in 2 parts, beating on low speed or stirring with a rubber spatula until smooth and scraping the sides of the bowl as necessary.  Fold in:
1.2 cup coarsely chopped walnuts or pecans
1/3 cup raisins or chopped dates

Scrape the batter into the pan and spread evenly.  Bake until a toothpick inserted in the center comes out clean, about 1 hour.  Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.

Rosemary Herb Bread

Ingredients

• 1 cup water
• 3 tablespoons olive oil
• 1 1/2 teaspoons white sugar
• 1 1/2 teaspoons salt
• 1/4 teaspoon Italian seasoning (or sometimes i just use oregano and or dill seeds)
• 1/4 teaspoon ground black pepper
• 1 tablespoon fresh rosemary
• 2 1/2 cups bread flour (I normally use 1/2 whole wheat and 1/2 white)
• 1 1/2 teaspoons active dry yeast

Directions

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select white bread cycle, large loaf, light crust; press Start. 
2. When it's about to start baking you can sprinkle the top with seeds

Veggie Lasagna

Oil for the pan
Lasagna noodles, 1 box, I use no bake ones
1 lb spinach, chopped thin, remove big stems
2 lbs (4 cups) ricotta
4 lg garlic cloves
Pesto, my favorite part, shocking!
1/2 tspn salt
Eggplant, cooked till soft, first
Fresh black pepper
3/4 cup Parmesan
1/3 cup toasted pine nuts
1 lb mozzerella
2 jars marinara sauce

Oven 350 degrees

mix the spinach (remove excess water), ricotta, pesto, garlic, salt, pepper, 1/2 cup parmesan, nuts, eggplant.
Layer:
-Olive oil, sauce, noodles
-Veggie/Cheese mixture
-Mozzerella
-Sauce, noodles, cheese etc.
-final noodle layer, sauce, top with the rest of the parmesan
Bake 50 minutes
Top with fresh basil crumbles

White Bean & Veggie Summer Salad

White Bean and Summer Salad

1 (15-ounce can) cannellini beans, drained and rinsed
1 tomato, chopped
1/2 cup cucumbers, chopped
1 red bell pepper, finely chopped
1/4 cup red onion, chopped
2 tablespoons balsamic vinegar
4 tablespoons olive oil
2 tablespoons fresh basil, chopped
Salt and pepper to taste

How to Make It:
In a large bowl, add the beans, tomato, cucumbers, bell pepper, and onion; lightly stir together.  In a small bowl, whisk together the balsamic vinegar and olive oil until well combined.  Add the dressing to the beans and veggies and stir well to incorporate all the dressing.  Add the basil and season with salt and pepper to taste.

Polenta lasagna with creamy mushroom sauce

From Veg times

• 1 medium-size onion, halved and thinly sliced crosswise (1 cup)
• 8 oz. button mushrooms, sliced
• 8 oz. shiitake mushrooms, stems removed and caps thinly sliced
• 2 cloves garlic, minced (about 2 tsp.)
• 3/4 cup plus 2 Tbs. low-fat milk
• 2 Tbs. cornstarch
• 1/4 cup reduced-fat cream cheese, softened
• 1/4 cup dry white wine or low-sodium vegetable broth
• 3/4 tsp. salt
• 1/4 tsp. freshly ground pepper
• 1/4 tsp. ground nutmeg
• 2 17-oz. tubes polenta, cut into 1/2-inch slices (or cook your own)
• 1/2 cup grated Parmesan cheese

1. Preheat oven to 375F. Cook onion in large nonstick skillet coated with cooking spray over medium-high heat 3 minutes, stirring often. Add all mushrooms and garlic; cook, stirring often, 3 to 4 minutes, or until onion is tender. Add 3/4 cup milk, and bring to a simmer, stirring occasionally.
2. Mix cornstarch with remaining 2 Tbs. milk, and stir into mushroom mixture. Add cream cheese and wine, and cook, stirring often, 1 to 2 minutes, or until smooth and blended. Remove from heat. Add salt, pepper and nutmeg.
3. Coat 10x10-inch baking dish with cooking spray. Spread 3 Tbs. mushroom sauce in bottom of dish. Layer 1/3 of polenta slices over sauce. Sprinkle 1/4 cup Parmesan cheese over polenta. Top with half of remaining mushroom sauce. Layer with 1/3 of polenta slices and remaining sauce, and top with remaining polenta.
4. Bake, uncovered, 35 to 40 minutes, or until bubbly. Sprinkle lasagna with remaining 1/4 cup Parmesan. Broil 3 to 5 minutes, or until cheese is lightly browned. Remove from heat. Cover loosely with foil, and let stand 10 minutes before serving.

Asparagus pesto lasagna

1/3 cup all-purpose flour
3 1/2 cups low-fat milk, divided
6 Tbs. pesto*, or more to taste
2 Tbs. grated Parmesan cheese, plus additional for garnish, optional
1 tsp. salt
1/4 tsp. ground black pepper
2 tsp. olive oil
1 1/4 lb. asparagus spears, tips cut off and reserved, spears trimmed and chopped into 1/4-inch pieces
1 clove garlic, minced (about 1 tsp.)
16 no-cook lasagna noodles (9 oz.)
2 cups shredded Fontina or part-skim mozzarella cheese (8 oz.), divided

1. Preheat oven to 350F. Whisk flour and 1/2 cup milk in saucepan until smooth. Gradually whisk in remaining milk. Bring to a boil over medium heat, whisking constantly, and boil 1 minute, or until thickened. Remove from heat; stir in pesto, Parmesan, salt and pepper. Reserve 1 cup white sauce.

2. Warm oil in large nonstick skillet over medium-high heat. Add chopped asparagus (not tips) and cook, stirring often, 5 minutes, or until tender. Add garlic; cook, stirring, 1 minute, and season to taste with salt and pepper. Remove from heat.

3. Coat 13x9-inch baking dish with cooking spray. Place layer of noodles in dish, overlapping slightly. Layer with half of cooked asparagus, 3/4 cup Fontina and half of sauce. Add another layer of pasta, remaining sauce, remaining cooked asparagus and 3/4 cup Fontina. Top with layer of noodles, then with reserved 1 cup white sauce. Arrange reserved asparagus tips over top and sprinkle with remaining Fontina.

4. Bake, uncovered, 35 to 40 minutes, or until golden. Let stand 10 minutes; serve with additional grated Parmesan cheese, if desired.

Tagliatelle with Garlic and Toasted Walnuts

• 1/2 cup extra virgin olive oil
• 2 Tbs. butter (optional)
• 6 cloves garlic, minced (more if you want)
• 1 cup finely chopped fresh parsley
• Sun dried tomatoes
• 1 cup chopped toasted walnuts plus 4 or 5 whole for garnish
• 1 1/4 lb. dried tagliatelle
• 1 cup grated Parmigiano-Reggiano
• Sea salt and freshly ground black pepper to taste

1. Warm olive oil (try to use a good quality) and butter  in medium-sized skillet over medium-low heat. Add garlic, and cook slowly until garlic is fragrant and just starting to turn golden, about 10 minutes. Stir in parsley and toasted walnuts (toast prior), and keep warm over very low heat.
2. Bring large pot of lightly salted water to a boil. Place tagliatelle into water, and cook according to package directions. Drain, and toss pasta gently with warmed olive oil mixture.
3. Add Parmigiano-Reggiano, salt and generous grindings of black pepper, and toss until strands are well coated.

 Very simple meal, you can of course add more to make more complex (veggies, mushrooms, more herbs).  In such a simple meal, it's important to use good quality ingredients (i.e. olive oil, cheese etc).

Summer Quinoa Salad

1 1/2 cups quinoa
1/2 cup pine nuts
1 large cucumber, peeled and finely diced
3  tomatoes, finely diced (3/4 cup)
1/2 small red onion, finely chopped
1/2 cup chopped fresh parsley
1/4 cup olive oil
feta cheese
3 Tbs. lemon juice
2 tsp. grated lemon zest

1. Bring 2 qt. salted water to a boil. Add quinoa, cover, and reduce heat to medium-low. Simmer 12 to 14 minutes, or until quinoa is tender and small "tails" bloom from grains.
2. Preheat oven to 400°F. Spread pine nuts on baking sheet, and toast 3 to 4 minutes, or until lightly browned. Cool, then transfer to large serving bowl.
3. Drain quinoa, and rinse under cold running water. Drain again. Add quinoa to pine nuts, and stir in cucumber, tomatoes, onion, and parsley. Fold in oil, lemon juice, and lemon zest, and season with salt and pepper, if desired.

Tofu Dill Dip

    1 block tofu (silken best)
    2 tablespoon fresh dill
    few tablespoons of olive oil
    1/4 cup lemon juice
    1 tablespoon balsamic vinegar
    2-4 clove garlic (raw or sauteed)
    2-4 tablespoon finely minced onion

Put all ingredients into blender and blend well. Add oil/lemon juice until it is desired consistency. Let sit for flavors to blend.

Great dip for veggies/crackers/bread, spread for sandwiches, topping on potatoes, with salad etc.  Uber easy to make and yummmmy.

Last night for dinner I spread this delicious dip in a pita pocket, added fresh and spicy arugula, cucumbers, yellow bell peppers, and tomatoes from the garden, soooo delicious.

Gingered Green Beans with Hijiki

From Alicia Silverstone's "The Kind Diet"

1/2 cup dried hijiki
1 tbspn shoyu
2 tbspn olive oil
1/2 cup onion, halved and sliced
1 tbspn finely chopped garlic
pinch of fine sea salt
2 cups fresh green beans
juice from 2 tablespoons grated ginger

Place hijiki in a small bowl, and cover with water.  Soak for 30 minutes, then drain and rinse.

Combine the hijiki with the shoyu and water to almost cover in a saucepan.  Cook, uncovered, over medium heat until the water has nearly evaporated, about 30-40 minutes.

While the hijiki cooks, heat the oil in a skilled over med-high heat.  Add the onion, garlic, and salt and saute for about 4 minutes, or until translucent.  Cut the tips from the green beans, and add to the onions.  Cover and cook until the green beans are tender-crisp, about 3-5 minutes.  Add the hijiki and ginger juice.  Mix well, and cook for 1-2 minutes longer to marry the flavors, serve.

Orzo with Spinach & Feta - Quick, easy & yummy

Orzo with Spinach and Feta
Serves 4

• 1/2 pound orzo
• 1 pound spinach, trimmed and chopped
• 1/2 cup crumbled feta cheese
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• Salt and pepper
• Optional additions: pine nuts, basil, mint, red onion, black olives

1. Cook the orzo according to directions on package.

2. During the last minute of cooking time, stir in the spinach. Once the spinach wilts, drain the orzo and spinach, and place them in a large bowl.

3. Add feta, lemon juice and olive oil. Toss. Season with salt and pepper.

Instant Tamale Pie

from “Moosewood Restaurant New Classics” (Moosewood Cookbooks...definitely one of my favs)
Serves 4

• 1 15-ounce can pinto beans with liquid
• 1/2 cup fresh or frozen corn kernels
• 1/2 cup salsa
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 12 ounces prepared polenta (preferably the cheddar-jalapeño variety)
• 3 tablespoons chopped fresh cilantro (optional)
• 1 cup grated sharp Cheddar cheese

1. Preheat the oven to 350 degrees F. Lightly oil a 10-inch cast-iron skillet or an 11-inch baking dish. Set aside.

2. Empty the beans into a large bowl, and mash with a potato masher or fork. Add corn, salsa, cumin, oregano and salt. Mix thoroughly, and set aside.

3. Slice the polenta roll into 1/4-inch-thick rounds (about the thickness of sausage patties). Arrange the rounds in the skillet, slightly overlapping. Spoon the bean mixture over the polenta, and sprinkle on the cilantro and cheese.

4. Cover and bake for 15 minutes, and then uncover and bake for15 minutes more, until the beans are bubbling and hot. For a crisp topping, place under the broiler for 2 to 3 minutes. Let sit for 10 minutes before serving.

Moosewood recommends serving this with chips, guacamole and a garden salad.

Lentil Salad - Alice Waters (oh how i love thee!)

Alice Waters’ “The Art of Simple Food”
Serves 4

• 1 cup lentils
• 1 tablespoon red wine vinegar
• Kosher salt
• Freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 1/4 cup thinly sliced scallions or 3 tablespoons finely diced shallot
• 3 tablespoon chopped parsley

1. Sort and rinse lentils. Place them in a large saucepan, cover them with water by 3 inches, and bring to a boil. Turn down to a simmer, and cook until tender, about 30 minutes. Drain, and reserve 1/2 cup cooking liquid.

2. Transfer the lentils to a large bowl, and toss them with vinegar, salt and pepper. Let it sit for 5 minutes. Taste and add more salt and vinegar, if needed.

3. Add olive oil, scallions or shallot, and parsley. Stir to combine. If the lentils seem dry, add some of the reserved cooking liquid.

Variations:
•1/2 diced cucumber
•1 or 2 seeded tomatoes, diced
•Dice 1/4 cup each carrot, celery and onion. Cook until tender in a couple spoonfuls of olive oil. Cool and stir into salad instead of scallions.
•Garnish with 1/2 cup crumbled goat or feta cheese.
•Toast and crush 1/2 teaspoon cumin seeds, and add to salad. Replace parsley with cilantro.
•Dice 1/4 cup sweet peppers, season with salt, and let stand to soften. Stir in with scallions or shallots.

Portobello Burgers with Pesto, Provolone and Roasted Peppers

 

Portobello Burgers with Pesto, Provolone and Roasted Peppers
 “Bon Appetit” (June 2009)
Serves 4

• 1/2 cup purchased pesto
• 1/4 cup mayonnaise
• 4 sourdough, whole grain, or ciabatta rolls, split horizontally
• 4 portobello mushrooms, stemmed, dark gills scraped out
• Olive oil
• 4 slices provolone
  
• Roasted red peppers from jar, drained
• 4 cups arugula or spinach (about 2 ounces)

1. Stir pesto and mayonnaise in small bowl to blend. Season with salt and pepper.
2. Heat your grill or grill pan to medium-high. Grill rolls, cut side down, until lightly toasted. Transfer to plates. Spread grilled side of rolls with pesto mayonnaise.
3. Brush mushrooms on both sides with oil; sprinkle with salt and pepper. Grill, rounded side up, 4 minutes. Turn mushrooms over. Cover and grill until mushrooms are tender, about 4 minutes. During the last minute of grilling, place the slices of provolone on top of each mushroom so they can melt. Place 1 mushroom on each roll bottom.
4. Pat pepper slices with a paper towel to dry, and place enough to cover each mushroom. Add arugula. Press roll tops over and serve.

Mushroom, leek & lemon risotto

Taken from http://www.ezrapoundcake.com (love this site!)

Mushroom, Leek and Lemon Risotto

Adapted from Linda Fraser’s “The Vegetarian Kitchen”
Serves 4

• 5 cups vegetable stock
• 8 ounces trimmed leeks
• 8 ounces (2-3 cups) mushrooms
• 2 tablespoons olive oil
• 3 garlic cloves, crushed
• 6 tablespoons butter
• 1 large onion, roughly chopped
• 12 ounces (1 3/4 cups) risotto rice
• Zest of 1 lemon
• 3 tablespoons lemon juice
• 2 ounces (2/3 cup) freshly grated Parmesan
• 4 tablespoons mixed chopped fresh chives and flat-leaf parsley
• Salt and freshly ground pepper
• Garnishes: lemon wedges and parsley

1. Pour the vegetable stock into a small saucepan over medium-high heat. Bring it to a simmer.
2. Meanwhile, wash the leeks. Slice them in half lengthwise, and chop them roughly. Chop the mushroom. Set aside.
3. Heat the oil in a large saucepan over medium heat. Add the garlic, and cook for 1 minute. Add leeks, mushrooms, salt and pepper; cook for about 10 minutes, or until softened and browned. Transfer the vegetables to a plate or bowl.
4. Return the saucepan to medium heat, and add 1 ounce of butter. As soon as it melts, add the onion and cook for 5 minutes, until soft and golden.
5. Stir in the rice, and cook for about 1 minute, until the grains begin to look translucent and are covered in butter. Add a ladleful of stock to the pan, and cook gently, stirring occasionally, until the liquid has been absorbed.
6. Continue to add stock, a ladleful at a time, until all the stock has been absorbed. This should take about 25-30 minutes. The risotto will turn thick and creamy, and the rice should be tender but not sticky.
7. Just before serving, stir in the leeks, mushrooms, remaining butter, lemon zest and juice. Add half the grated Parmesan and herbs. Adjust the seasoning and serve, sprinkled with the remaining Parmesan and herbs. Garnish with lemon wedges and parsley.

Stuffed Roasted Poblano Peppers

• 4 poblanos, roasted, seeded, skins removed
• 2 tablespoons butter
• 1 small onion, diced or 1/2 large onion
• 1 small red bell pepper, diced
• 1/4 cup pepita seeds
• 1 small tomato, diced
• 1 cup Yellow Cooked Rice, recipe follows
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons freshly chopped cilantro leaves
• 1 cup shredded Monterey jack cheese
• 1/2 cup sour cream

Directions

On a preheated grill roast your poblanos for about 10 minutes or until the skins begin to blister and char. Place into a bowl and cover with plastic wrap for about 5 minutes. In a medium skillet add the butter and saute the onion and red bell pepper until soft for about 5 minutes. Once cooked place into a medium bowl. In the same cleaned skillet toast the pepita seeds for about 3 minutes. Place into bowl with onions, peppers, diced tomato, cooked rice, salt, pepper and cilantro. Mix well. Carefully remove skins from poblanos. With a paring knife or your fingernail (the poblano with be tender), make a slit in the poblano from bottom to top. Pull and discard the seeds and inner membranes, being careful not to tear the rest of the poblano. With a spoon stuff poblanos with rice mixture. Top with cheese. Cover a section of the grill with foil and place the poblanos back on the grill for about 5 to 10 minutes until cheese melts. Top with a dollop of sour cream.

For Rice:

• 2 cups water
• Pinch salt
• 1 cup yellow rice

Boil 2 cups salted water. Add rice, cover and lower heat. Cook for about 15 minutes. Fluff with fork when done.

Pineapple Carrot Bread

    * 2 cups sugar
    * 3 cups flour
    * 1 1/2 tsp. cinnamon
    * 1 tsp. baking soda
    * 1 tsp. salt
    * 3 eggs, beaten
    * 1/2 cup oil
    * 1/2 cup apple sauce (if you dont' have, just put 1 cup oil)
    * 1 cup crushed pineapple, undrained
    * 1 cup grated carrot (2-3 carrots)
    * 2 tsp. vanilla
    * 1 cup nuts
    * Raisins if you like
Stir together the dry ingredients in a mixer bowl.  Add the others in the order listed, mixing between each.  Pour into 2 loaf pans that have been greased and floured very well.  Bake at 325 degrees for 1 hour.  Remove from the pans immediately.