I have finally come to the conclusion that I am attempting to start gardens in not
the best place. It is very damp and shady here by the woods and finally learning what will grow
in this new location. Roses just will not grow without every problem. Do have one Red Knockout left and maybe it will survive. So many insects and my new turnip green patch which was
beautiful last week looks terrible. I like to do everything natural as possible and
finally put dust on them before the rain.
Carrot bread was made this morning. This is such a simple recipe and almost forgot
about it until I started going through my recipes. You do not have to use your mixer
just mix by hand. One large loaf was made or you could make 2 smaller.
3/4 cup vegetable oil
1 cup sugar
2 eggs
1 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp salt
1 1/2 cups shredded carrots
1 cup chopped walnuts
Combine oil, sugar, eggs and vanilla in large bowl and beat by hand
Stir in flour, soda, cinnamon
Stir in shredded carrots and walnuts
350 degrees - 1 hour or until toothpick comes out clean
Cool before turning out of well greased pan (I always put parchment paper on bottom of pan)
When cool
this is good - a glaze of 1/2 cup sifted powdered sugar and 1 tsp lemon juice plus 1 tsp lemon peel.
Stir until moist and spread on bread
I took an image and already 2 slices had been enjoyed.
Since I struggle to keep weight on - I doubled the glaze :)
The jar of fresh herbs on my table is so very fragrant. Love the scent.
Sage, Basil, Thyme, Mint, Rosemary and Thai Basil...
14 comments:
beautiful and yummy, too!
Smiling ~ I'm afraid I'd have to leave the glaze off the carrot bread. It does look delicious however!
My neighbor has red Knockouts that I can see from my back porch, and they are stunning. Good luck with yours!
Now you've got me to wanting to make a loaf of carrot bread.
I am so looking forward to cooler weather.
By the way, make a whole pan of pizza, cut it up, and freeze and wrap it in servings that will serve you. Pulling up a couple of slices of pizza from the freezer and heating them up when you will feel like it will be GREAT.
Love and hugs ~ FlowerLady
Sky, Charlotte, mel and flowerlady,
thanks for visiting...
Must try your carrot bread next time for a change from bran muffins. Love the vignette you created with the bread, herbs and gardening magazine on the beautiful cloth...can almost smell the rosemary and sage.
It must be the change of season as our thoughts turn to dessert breads, roses and herb bouquets. Help came today and my rose garden moved to a rare sunny spot will be completed tomorrow. It's been a challenge worth waiting for. As you made carrot bread, I made use of excess bananas turning brown rapidly by baking banana bread. I don't make a glaze either and the whole loaf will be gone in the blink of an eye. My herbs are looking poor. They are planted in the "right" spot. It's just that time to cut them back. A few will produce all year in our southern climate. Lovely journal post!
I love having herbs in a jar, or just hanging to dry. Nice pictures.
Mary, Lynn and Judy, thanks for visiting. 52 this morning by the woods :) sweater time.
I want to make that carrot bread....thanks for the recipe!
Beverly, this is so simple and good. Hope you like it...
If you were near - you could try mine :)
I really like carrot bread, and am reminded my husband especially liked carrot cake, too. I also like zucchini bread. Alas, I've stopped making all as often as I once did with all family away, since there is no one to eat them but me.
joard, I have almost finished the carrot bread :)
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