Path: swen.emba.uvm.edu!news.cs.utah.edu!dog.ee.lbl.gov!agate!nntp.info.ucla.edu!208.134.241.18!newsfeed.internetmci.com!207.5.0.44!nntp.mainstreet.net!bug.rahul.net!rahul.net!a2i!news.rt66.com!news.rt66.com!not-for-mail From: Douglas and Laurie Donofrio Newsgroups: rec.food.recipes Subject: Beet Cake Followup-To: rec.food.cooking Date: 30 Sep 1997 06:38:44 -0600 Organization: gte.net Lines: 38 Sender: phill@news.rt66.com Approved: phill@rt66.com Distribution: world Message-ID: <342E1E88.25464356@gte.net> Reply-To: donofri1@gte.net NNTP-Posting-Host: mack.rt66.com Request: I need one more great breakfast bread recipe to go with my date nut bread and zucchini bread to put in baskets for Christmas presents. I plan on giving a small basket of 3 mini breakfast breads. This is one of my favorites to give away for Christmas, of course I have to save some for home! Beet Cake 1 cup oil 2 cups sugar 3 eggs 2 1/2 cups flour 2 tsp baking soda 2 tsp cinnamon 1 tsp salt 1/2 cup cottage cheese 1 cup pickled beets, drained and crushed 1 cup crushed pineapple, drained 1/2 cup shredded coconut 1 cup chopped walnuts Crush beets (easiest in food processor). In large bowl, mix oil and sugar, then add the eggs and mix. Sift flour, soda, cinnamon and salt. Mix beets, cottage cheese and pineapple, then add to oil mixture, add flour, then nuts and coconut, mix after each. Bake at 350 degrees in 2 loaf pans (5x9) for 1 hour 10 minutes or 9x13 pan for 55 minutes. Good served with whipped cream. ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.