Saturday, November 20, 2010

Peanut Butter Carrot Loaf

2/3 c old fashioned peanut butter
1 c canned tomatoes, pureed
1 TBS onion powder
1-1 ¾ tsp salt
1 tsp garlic powder
1 ½ tsp basil
3 c shredded carrots
¾ c water
4 ½ c bread crumbs

Cream first six ingredients together in bowl. Add remaining ingredients and stir together well. Put into lightly greased or non stick bundt pan. Cover with foil and bake at 350 degrees for 30-40 minutes. Uncover and bake 10-15 minutes more, until browned. Invert onto platter, and fill the center with steamed peas. May place olives around outside edge of platter.

Yield: 6 cups

(adapted from the Country Life cookbook)

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  1. A great recipe ---- sounds so good! My mom used to make peanut butter roast a lot!

  2. Wendy, can you send me your blog URL? I'm only able to find the one. I'd like to add your cooking blog to my friend's list on My Cozy Kitchen.

  3. Thank you! It looked great, I'm going to try it for Sabbath!

  4. When i visit a blog, chances are that i get disappointed.On the other hand,I have to say that you have done a good job here.

  5. My mother used to make this for Sabbath lunch. She would serve it with a small bowl of jam or cranberry jelly. MmmMMM-GOOD! Peanutbutter & Jelly /w the breadcrumbs- made a nice combo. Now that she is an invalid in my home, I am making it for her. What goes around, comes around, yes?


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