SWEET AND SOUR CARROTS OR COPPER PENNIES
Steps:
- Dice carrots then cook in boiling water until tender yet crisp. Drain and allow to cool. Combine tomato soup, vegetable oil, sugar, vinegar, dry dill and salt and bring to a simmer. Let cool to room temperature. Pour mixture over carrots. Add green pepper and onion along with the mix and carrots.
CARROT PUDDING
This is a wonderful spice filled dessert that resembles plum pudding but is low in fat (unless you use the buttery sauce!). The buttery sauce is optional, the pudding is good with or without it!
Provided by Joyce Rehagen
Categories Desserts Custards and Pudding Recipes
Yield 7
Number Of Ingredients 13
Steps:
- In a large mixing bowl, combine carrots, potatoes, sugar, raisins, flour, baking soda, ground cinnamon, all spice, and ground cloves. Transfer mixture to a clean 1 pound coffee can. Secure wax paper over the top and place the filled can in a large pot with 2 to 3 inches of water. Cover the pot and bring the water to a simmer.
- Steam the cake for 2 hours. Serve warm.
- Buttery sauce: In a medium-size pot, combine butter or margarine, cream, sugar, and vanilla. Heat until the mixture is liquid. Spoon mixture over the warm carrot pudding to serve.
Nutrition Facts : Calories 551.6 calories, Carbohydrate 93.8 g, Cholesterol 58.2 mg, Fat 19.9 g, Fiber 2.5 g, Protein 3.6 g, SaturatedFat 12.3 g, Sodium 295.5 mg, Sugar 70.5 g
STEAMED CARROT PUDDING
This recipe has been in my family for at least three generations, passed down from my Canadian grandmother. It's been a favorite wintertime dessert for us and always included for Easter dinner and other holiday meals. -Ann Searcey, Kettering, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 8 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the dry ingredients; gradually add to creamed mixture. Stir in the carrots, potatoes, raisins, dates and nuts. , Pour into a well-greased 6-cup pudding mold or metal gelatin mold. Cover with foil. Place on a rack in a stockpot. Add 1 in. of boiling water to stockpot; cover and boil gently for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean, replacing water as needed. Let stand for 5 minutes before unmolding., Meanwhile, in a small saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the butter, vanilla and nutmeg. Serve with warm pudding.
Nutrition Facts : Calories 570 calories, Fat 28g fat (12g saturated fat), Cholesterol 92mg cholesterol, Sodium 760mg sodium, Carbohydrate 75g carbohydrate (49g sugars, Fiber 5g fiber), Protein 9g protein.
OLD FASHIONED CARROT PUDDING
I received this recipe about 40 years ago from a friend who said it had been in her family for generations. It comes out wonderfully moist and flavorful. I have given it as Christmas gifts many times and it's always very well received.
Provided by Carol Shorter Hicks
Categories World Cuisine Recipes European UK and Ireland English
Time 4h20m
Yield 12
Number Of Ingredients 18
Steps:
- In a large bowl, cream together the shortening and 1 cup of sugar until light and fluffy. Combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the creamed mixture until well blended. The mixture will be dry. Stir in the carrots, raisins and chopped walnuts. Pour into a well-greased pudding mold or coffee can. Cover the top with aluminum foil.
- Place the pudding mold into a large kettle or Dutch oven filled with 2 inches of water. Cover the pan, and bring to a simmer. Allow the pudding to steam for 4 to 4 1/2 hours over low heat. Remove from the mold. Serve with warm lemon sauce.
- To make the lemon sauce, mix together 3/4 cup of sugar, cornstarch and salt in a saucepan. Stir in hot water, butter, lemon juice and vanilla. Cook over medium heat until thickened. Serve warm over the pudding.
Nutrition Facts : Calories 372.1 calories, Carbohydrate 55.3 g, Cholesterol 3.1 mg, Fat 16.6 g, Fiber 2.1 g, Protein 3.7 g, SaturatedFat 3.6 g, Sodium 268.7 mg, Sugar 38.3 g
CARROT PUDDING
Steps:
- Preheat oven to 400 degrees.
- Trim carrots and scrape them all over. Cut carrots crosswise into 1/4-inch rounds. There should be about 4 cups.
- Put carrots in saucepan and add water to cover. Bring to the boil and cook 5 minutes. Drain.
- Put carrot rounds into container of a food processor or electric blender and blend thoroughly. Add scallions and blend a second time. There should be about 3 cups. Put the mixture in a mixing bowl.
- Beat the eggs with the milk, salt, pepper and nutmeg. Add this to the carrot mixture and beat to blend.
- Generously butter the inside of a 4-cup baking dish (a souffle dish is recommended). Pour the mixture into the baking dish. Dot the top with two teaspoons butter. Place in the oven and bake 25 minutes.
Nutrition Facts : @context http, Calories 150, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 7 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 581 milligrams, Sugar 10 grams, TransFat 0 grams
SWEET CARROTS
Here's a flavorful way to dress up carrots without a lot of fuss. Simply steam the good-for-you veggies, then season with butter, brown sugar, vinegar and a sprinkling of chives. The carrots are not only colorful, but they're tasty, too. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place carrots in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam until tender, 5-8 minutes. Transfer carrots to a large bowl. Add the brown sugar, butter, vinegar and salt; toss until butter is melted and carrots are coated. Sprinkle with chives.
Nutrition Facts : Calories 72 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 247mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
STICKY CARROT PUDDINGS
Our modern rendition of carrot pudding is moist, dense, and fragrant with cinnamon, cardamom, and vanilla -- and topped with toffee sauce and candied carrot ribbons.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees, with rack in middle. Lightly butter 8 (6-ounce) ramekins.
- Soak raisins in the hot water until plump, about 15 minutes. Drain.
- Whisk together flour, salt, cinnamon, cardamom, and pepper; set aside.
- Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until pale and fluffy, about 2 minutes. Mix in eggs, 1 at a time. Mix in vanilla. Reduce speed to low. Mix in flour mixture. Mix in carrots, nuts, and raisins.
- Pour into ramekins, filling each three-quarters full. Bake on a rimmed baking sheet until just set, about 30 minutes.
- Transfer ramekins to a wire rack. Let cool slightly, about 5 minutes. Turn puddings out onto dishes. Spoon about 1/4 cup toffee sauce over each, and garnish with carrot ribbons.
CARROT PUDDING
These puddings are spicy; if desired, omit the jalapeno, or adjust the amount to taste.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 15
Steps:
- Coat four 3-inch-by-2 1/2-inch ramekins with nonstick cooking spray. Coat with bread crumbs, and tap out excess. Set aside. Heat oven to 450 degrees. Place the carrots, onion, shallots, thyme, rosemary, and jalapeno pepper in a baking pan. Drizzle with olive oil, and toss to coat. Place in the oven to roast, turning over halfway through the cooking, until golden brown and tender, about 25 minutes.
- Reduce oven to 375 degrees. Transfer roasted carrots, onion, shallots, and jalapeno pepper to the bowl of a food processor. Process, scraping down the sides as needed, until a thick puree is formed. Transfer puree to a medium bowl. Add the salt, black pepper, pecorino cheese, picked thyme, and chopped rosemary, and stir to combine; set aside.
- Using an electric mixer fitted with the whisk attachment, whisk the eggs on high speed until thick, pale, and frothy, and at least tripled in volume, about 5 minutes. Stir 1/4 of the beaten egg into the carrot puree. Fold remaining beaten egg into this mixture. Divide carrot mixture among the prepared ramekins, and place in the oven until puffed and golden brown, about 30 minutes. Remove from oven, and serve.
Nutrition Facts : Calories 185 g, Cholesterol 167 g, Fat 8 g, Fiber 5 g, Protein 9 g, Sodium 468 g
SWEET CARROT PUDDING
Make and share this Sweet Carrot Pudding recipe from Food.com.
Provided by evelynathens
Categories Vegetable
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Butter a 6-cup ring mold well and preheat oven to 350°F.
- Cream butter and shortening; add sugar, a little at a time, and beat until light and fluffy.
- Beat in the eggs, one at a time, and add lemon juice and zest.
- Sift together flour, soda, baking powder, salt and allspice.
- Stir into butter mixture.
- Stir in carrots and transfer to ring mold and cover with a buttered round of foil.
- Set into a baking pan, add enough hot water to come 2/3s of the way up mold and bake for 30 minutes.
- Remove foil and bake 30 minutes more or until a cake tester comes out clean.
- Let cool on rack for 10 minutes.
- Invert onto platter.
- Serve warm with Gingered Whipped Cream.
- Gingered Whipped Cream: Beat all the ingredients together until cream holds soft peaks and transfer to a serving bowl.
Nutrition Facts : Calories 593.5, Fat 31.3, SaturatedFat 16, Cholesterol 170.3, Sodium 245.5, Carbohydrate 73.3, Fiber 1.4, Sugar 53.7, Protein 6.5
CARROT PUDDING (SAVOURY)
This is a wonderful sweet/savoury pudding to be enjoyed with all sorts of roasts, especially poultry and pork.
Provided by evelynathens
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 250F.
- Butter a 1 1/2 quart souffle dish or pan.
- Puree carrots, eggs, sugar, flour, vanilla, butter and nutmeg in blender until smooth.
- Pour into prepared souffle dish or pan.
- Bake for 40 minutes.
- Mix cornflakes, nuts, brown sugar and soft butter; sprinkle on top of souffle.
- Bake 10 minutes longer to caramelize slightly.
Nutrition Facts : Calories 499.7, Fat 34.7, SaturatedFat 18.1, Cholesterol 227.2, Sodium 330.4, Carbohydrate 41.7, Fiber 3.9, Sugar 29.3, Protein 7.9
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