Fruit & Carrot Breakfast Bread Recipe

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Fruit & Carrot Breakfast Bread Ingredients

4 cup pancake mix
4 tsp cinnamon
1 cup raisins -- golden preferred
1/2 cup dried apples -- chopped
1 cup almonds -- chopped
1 cup coconut -- shredded
1/2 package dry scrambled egg mix
4 cup shredded carrots
1 cup oil or margarine
2 tsp vanilla -- optional
1 cup honey -- or sugar
1 1/4 cup water

A Recipe for
Fruit & Carrot Breakfast Bread

Food Tip
Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes

Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

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Fruit & Carrot Breakfast Bread Recipe
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This is a recipe for Fruit & Carrot Breakfast Bread from the recipe cookbook of Recipes-to-go (Meal)

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Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

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Fruit & Carrot Breakfast Bread

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Fruit & Carrot Breakfast Bread Directions

Preparation

mix the pancake mix, cinnamon, raisins, dried apple pieces, almonds,
coconut, and scrambled egg mix. Out into a zip lock gallon bag. Add
Sugar if using it instead of honey.

Peel and shred carrots to approximate 4 cups (a little more or less
does not make much of a difference). Pack carrots into a zip lock bag.

If using oil and honey, pre-measure into a 1pint plastic bottle with
the vanilla.

At the campsite:

If using margarine melt it in a small container made of aluminum foil

Add the oil-honey (if using it), carrots, and water to the dry mix
and mix well. If there is liquid with the carrots add it to the dry
mix too.

Put into a lightly oiled dutch oven and bake 25-35 minutes with about
20 pieces of charcoal on the top and 10-15 on the bottom. Check after
15-20 minutes.

Recipe By : Vaughan

Serves: 8

Fruit & Carrot Breakfast Bread Recipe brought to you by Recipes To-Go

Fruit & Carrot Breakfast Bread Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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