Christmas Recipes

While I think about my Christmas entry, I'll share a couple of recipes with you. The bread recipes bake up really nice in those little pans and make nice gifts. The soup is just super easy and super yummy.
(I can't seem to get my background color right....sorry)

CARROT - PINEAPPLE BREAD

3 c. all-purpose flour 1 tsp. baking soda 1 tsp. salt 1 tsp. ground ginger 1/2 tsp. baking powder 3 eggs 1 c. vegetable oil 1 1/2 c. sugar 2 c. shredded carrots 1 can (8 oz.) crushed pineapple, drained 1 c. chopped pecans Preheat oven to 350 degrees. Grease and flour 4 (6 x 3 x 2 inch) metal or foil loaf pans.In a large bowl, mix flour, baking soda, salt, ginger and baking powder; set aside. In a large mixer bowl at medium speed, beat eggs and oil until well blended. Add sugar and continue beating until mixture is thick, about 2 minutes. At low speed, beat in carrots and pineapple. By hand, stir in flour mixture just until flour is moistened. Stir in nuts. Pour batter into pans. Bake for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely. Wrap and store overnight to soften crust before serving. Breads can be wrapped in foil and stored in the freezer up to 3 months. Serve at room temperature. Makes 4 small loaves.

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TRIPLE CHOCOLATE QUICK BREAD

Ingredients

• 1-1/2 cups miniature semisweet chocolate chips, divided
• 1/2 cup butter, softened
• 2/3 cup packed brown sugar
• 2 eggs
• 1-1/2 cups unsweetened applesauce
• 2 teaspoons Spice Islands® pure vanilla extract
• 2-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
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  GLAZE:
• 1/2 cup miniature semisweet chocolate chips
• 1 tablespoon butter
• 2 to 3 tablespoons half-and-half cream
• 1/2 cup confectioners' sugar
• 1/4 teaspoon Spice Islands® pure vanilla extract
• Pinch salt

Directions

• Ina microwave-safe bowl, melt 1 cup chocolate chips; set aside to cool. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs and cooled chocolate; mix well. Add applesauce and vanilla; set aside. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and mix well. Stir in the remaining chocolate chips.
• Spoon into four greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks.
• For glaze, melt chocolate chips and butter in a small heavy saucepan; stir in cream. Remove from the heat; stir in confectioners' sugar, vanilla and salt. Drizzle over warm breads. Cool completely. Yield: 4 mini-loaves.
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CHICKEN NOODLE SOUP

Ingredients

• 4 cups chopped, cooked chicken meat
• 1 cup chopped celery
• 1/4 cup chopped carrots
• 1/4 cup chopped onion
• 1/4 cup butter
• 8 ounces egg noodles
• 12 cups water
• 9 cubes chicken bouillon
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon ground black pepper
• 1 bay leaf
• 1 tablespoon dried parsley

Directions

1. In a large stock pot, saute celery and onion in butter or margarine.
2. Add chicken, carrots, water, bouillon cubes, marjoram, black pepper, bay leaf, and parsley. Simmer for 30 minutes.
3. Add noodles, and simmer for 10 more minutes.