Carrot Bread Ingredients: 2 cups date crystals* One 20-ounce can crushed pineapple with juice 6 cups enriched flour, pre-sifted 2 teaspoons cinnamon 2 teaspoons baking soda 2 teaspoons salt 2 cups lightly toasted walnuts (rub in towel to remove loose skin) 4 cups coarsely grated carrots 2 cups cooking oil 4 cups granulated sugar 1 Tablespoon vanilla 6 eggs, warmed to room temperature Preheat oven to 350 degrees. Combine date crystals and pineapple juice. Put flour, cinnamon, baking soda and salt in food processor with steel blade, process 1 minute. Put in large mixing bowl. Coarsely chop walnuts in food processor and add to dry ingredients. Set aside carrots. Cream cooking oil, sugar and vanilla in a food processor. Add eggs. Pulse to combine. Now, combine ALL ingredients together in the large mixing bowl. Pour into two greased and floured 12 cup tube pans. Bake 1-1/2 hours or until cakes test done. Cool 15 minutes in pans on racks (do not invert); gently remove to wire rack to cool. Can be frozen. Serves: 40 generously (20 per cake).

Barry's Beer Bread Ingredients 3 cups all-purpose flour 3 teaspoons baking powder 1 cup white sugar 1 teaspoon salt 1/4 cup oil One 12-ounce can of beer (less 1 sip for the baker) Preheat oven to 400 degrees. Grease loaf pan. Combine and mix ingredients in a mixing bowl. Transfer batter into prepared pan. Bake for 1 hour.

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