Fresh Carrot & Nut Coffee Bread

1 1/2 cups flour
1/2 cup quick cook oats
1/2 cup brown sugar
3 t. baking powder
1 1/4 t. salt
1 cup finely chopped carrots
1/2 cup golden raisins
1/2 chopped walnuts or pecans
2 eggs, beaten

1/2 cup butter, melted
3/4 cup milk

Preheat oven to 375 degrees.

Combine flour, oats, brown sugar, baking powder and salt in mixing bowl. In a separate bowl, beat eggs and combine with melted butter and milk. Add to flour mixture along with carrots, nuts, and raisins. Stir just until combined - do not over-stir. Pour batter into greased tube pan.
Bake 20-22 minutes or until toothpick comes out clean when inserted into the center. Cool 15 minutes and then invert onto serving plate or cake pedestal. Serve with Pineapple Cream Cheese (recipe below). Serves 12.

Pineapple Cream Cheese:

1 (8 oz) pkg. cream cheese, softened
1 (8 oz) can crushed pineapple, drained thoroughly
4 T. sugar

Combine ingredients and chill until slightly firm.

Orange-Cherry Juice Spritzers

1 qt. orange juice
1 qt. ginger ale
1/2 cup maraschino cherry juice

Chill all ingredients until ice cold. Combine in a 2-qt pitcher. Serve over ice and garnish with maraschino cherries.

Sunrise Egg Baskets

1 pkg. refrigerated pie crust (contains 2 crusts)
1/2 small onion, chopped
1/2 small red bell pepper, chopped
1 T. oil
1/2 pkg. (8 oz.) bulk sausage
8 eggs (small or medium)

Preheat oven to 350 degrees.

Unroll both pie crusts and cut each crosswise into quarters. (8 pieces total). Cut 8 squares of aluminum foil slightly larger than the pie crust pieces. Lay each piece of pie crust on top of a foil square and gently press into muffin tin. Arrange or flute the edges of each pie crust.

Heat oil in skillet over medium heat and saute onions and pepper until soft. Add the sausage and brown until no longer pink. Drain any excess fat. Spoon 2 T. of the sausage mixture into each pie basket. Press down firmly with the back of the spoon.

Bake for 15 minutes. Remove from oven and crack an egg into the top of each basket. Carefully return to the oven and bake an additional 15 minutes. Remove from oven and serve immediately. Eggs will be soft baked with slightly runny yolks. Salt to taste.