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Recipes

Carrot Coconut Bread (Serves 6 to 8) 3 eggs 1/2 cup cooking oil 1 tsp. vanilla 2 cups finely shredded carrots

Orange Eggnog (Serves 2 to 3) 1 cup cold milk 1 egg 1/2 cup orange juice 1/2 tsp. vanilla 1 tsp. powdered sugar Directions: Mix all ingredients in bowl, and beat for two minutes with an eggbeater. Serve.

1 cup sugar 2 cups flour 1/2 tsp. salt 2 tsp. baking powder 1 tsp. cinnamon 2 cups grated coconut 1 cups raisins Directions: 1. Preheat oven to 350° F.

Sweet Potato Pone (Pudding) (Serves 10 to 12) 3 lbs. sweet potatoes 1/2 cup butter 2 lbs. sugar 2 14-oz. cans coconut milk 1 14-oz. can evaporated milk

2. In a large bowl, beat the eggs until light. Stir in cooking oil and vanilla. Add carrots, coconut and raisins, and mix until well blended. 3. Combine the flour, salt, baking powder, cinna- mon, and sugar. Sift into the first mixture. Stir until well blended. 4. Spoon into loaf tin that has been well buttered and dusted with flour. Bake in oven for about 1 hour. 5. Remove from tin, and cool thoroughly. Its flavor and texture improves if wrapped and refrigerated for several days.

1 Tbsp. vanilla 1/2 cup raisins 2 Tbsp. grated ginger Directions:

1. Preheat oven to 350° F. 2. Grate sweet potatoes. 3. Add sugar and coconut milk. 4. Stir until sugar dissolves, then add evaporated milk, butter, vanilla, and raisins. 5. Stir until thoroughly mixed, and pour into a 9 x 11 inch baking pan. Bake for 45 to 60 minutes.

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