1 3/4 cup all-purpose flour

1/3 cup firmly packed light brown sugar

1 tsp. baking powder

1/2 tsp. baking soda

1 tsp. salt

2 tsp. ground cinnamon

1/2 cup crushed pineapple in juice

1/4 cup vegetable oil

2 egg whites, slightly beaten

1 tsp. almond extract

1/8 cup applesauce

2 cups shredded carrots

1/2 cup raisins

Preheat oven to 350 degrees. In a large bowl, stir together flour, brown sugar, baking powder, baking soda, salt and cinnamon. In another bowl, stir together pineapple, oil, egg whites, almond extract and applesauce until blended. Make a well in the center of the dry ingredients; add pineapple mixture and stir until combined. Stir in carrots and raisins. Spray mini loaf pans with fat-free cooking spray. Spoon batter into pans and bake for 15 to 20 minutes or until cake tester, inserted into center, comes out clean. Place on wire rack and let cool. 

Makes 12 servings

1/2 cup butter or margarine, softened

1 cup firmly packed brown sugar

2 large eggs

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons pumpkin pie spice

1 cup mashed cooked pumpkin

1/2 cup chopped pecans, toasted

1 teaspoon vanilla extract

Peachy Cream Cheese Spread (see below)

Beat butter at medium speed with an electric mixer until creamy; gradually add brown sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.

Combine flour and next 4 ingredients; add to butter mixture alternately with pumpkin, beginning and ending with flour mixture. Beat at low speed after each addition, just until dry ingredients are moistened.

Stir chopped pecans and vanilla into batter. Spoon into a greased 8 1/2- x 4 1/2-inch loafpan.

Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool on wire rack. Slice and serve with Peachy Cream Cheese Spread. Makes 1 loaf.

PEACHY CREAM CHEESE SPREAD:

1 (8-ounce) package cream cheese, softened

1/3 cup peach preserves

1/4 teaspoon ground ginger

Beat all ingredients at low speed with an electric mixer until blended. Makes 1 1/3 cups. 

1 package yeast

1/4 cup warm water

1/2 cup mashed potatoes, hot

1/4 cup shortening

1/4 cup sugar

1 1/2 teaspoons salt

1 cup milk, scalded

1 egg

4 to 4 1/2  cups all-purpose flour, sifted

Soften yeast in warm water.  Combine potatoes, shortening, sugar, salt and milk.  Cool to lukewarm.

Add softened yeast and egg.  Stir in 2 cups flour; beat well.  Stir in remaiing flour (or enough to make soft dough).  Knead on lightly floured surface until smooth and elastic (6-8 minutes).  Place in lightly greased bowl, turning to coat surface of dough.  Cover, let double, about 1 hour, in warm place.  Punch down, shape in ball.  Cover, let rest 10 minutes.  Shape in rolls; place on greased cookie sheet.  Let rise till almost double (about 1 hour).  Bake in hot oven (400º) 10-12 minutes.  Makes 2 dozen rolls.