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Associate.com - Share Your Recipe!

Recipe Name: Beet Nut Bread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Breads Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
3/4 Cup(s) Shortening
1 Cup(s) Sugar
4 Eggs
2 Teaspoon(s) Vanilla
2 Cup(s) Shredded beets
3 Cup(s) Flour
2 Teaspoon(s) Baking Powder
1 Teaspoon(s) Baking soda
1/2 Teaspoon(s) Cinnamon
1/4 Teaspoon(s) Ground nutmeg
1 Cup(s) Chopped nuts
Directions:
(From Kraft's Fresh Focus, February 1987.) Beat shortening and sugar
until light and fluffy. Blend in eggs and vanilla. Stir in beets. Add
combined dry ingredients; mix well. Stir in nuts. Pour into greased
and floured 9x5" loaf pan. Bake at 350'F. for 60-70 minutes or until
wooden toothpick inserted in center comes out clean. Cool 10 minutes;
remove from pan. Makes 1 loaf. Nutritional analysis per serving:
441.8 calories; 23.1 grams total fat; (5.1 grams saturated fat); 7.5
grams protein; 30.9 grams carbohydrates; 109.6 milligrams cholesterol;
426.1 milligrams sodium. From Tuscon area newspapers, 1994, 3rd
quarter, courtest Mike Orchekowski. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4726
Calories From Fat: 2230
Total Fat: 253.4g
Cholesterol: 830.1mg
Sodium: 2742.7mg
Potassium: 2103mg
Carbohydrates: 534.5g
Fiber: 26.4g
Sugar: 224g
Protein: 86.1g


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