September 1, 2011 at 9:13 a.m.
Carrots have a high water content, making them a low in calorie veggie. They are also good for our eyes. Did you ever see a rabbit wearing glasses? I think I should do recipes at this point.
CARROT PINEAPPLE BREAD
3 eggs
2 c. sugar
1 c. canola or vegetable oil
1 c. shredded carrots
1-8 oz. can crushed pineapple, undrained
2 t. vanilla
3 c. four
1-1/2 t. cinnamon
1 t. baking soda
1/2 t. salt
In a large mixing bowl, beat together first 3 ingredients; add next 3 ingredients. In another bowl, combine dry ingredients; stir into carrot mixture. Pour into 2 greased and lightly floured 9 x 5 loaf pans. Bake at 325 degrees for 60-70 minutes or until center tests done. Cool in pans for 10 minutes; remove to wire rack to cool completely.
Makes 2 loaves.
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CARROT, COCONUT, ALMOND CAKE
1-1/2 c. flour
1 1/2 t. baking powder
1-1/2 t. salt
1 t. cinnamon
1 c. each, sugar and canola or vegetable oil
1 c. shredded carrots
1/2 c. each, chopped almonds and raisins
2-2/3 c. (7 oz.) angle flake coconut
1-16 oz. can cream cheese frosting or 2 c. homemade cream cheese frosting
In a medium bowl, stir together first 4 ingredients. In a large bowl, beat in sugar and oil, at medium speed until well mixed. Stir in flour mixture. Add eggs one at a time, beating after each addition. Stir in next 3 ingredients and 2/3 c. coconut. Pour into greased and floured bundt pan or 6 c. ring mold. Bake at 350 degrees 35-40 minutes or until cake tests done. Cool in pan 15 minutes. Remove from pan; cool completely on rack. Frost cake, sides and top. Cover frosting with remaining coconut.
Makes 12 servings.
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ZESTY CARROT CASSEROLE
3-1/2 c. carrots, peeled and cut into 1/2-inch pieces
2 t. minced onion
3/4 c. mayonnaise
1/3 c. water
1 T. prepared horseradish
1/4 t. pepper
1/2 c. dry bread crumbs or cracker crumbs
2 T. butter or margarine, melted
1/2 c. shredded sharp cheddar cheese
Cook carrots until just tender. Put in 1-qt. casserole; set aside. In a small bowl, combine next 5 ingredients, mixing well. Combine next 5 ingredients, mixing well. Pour over carrots. Sprinkle over top. Bake uncovered at 350 degrees for 25-30 minutes. Remove from oven and sprinkle with cheese. Return to oven for 2-3 minutes or until cheese has melted.
Makes 6 servings.
TFD: Minutes at the table don't put on weight...it's the seconds!
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