| T O P I C R E V I E W |
| peachy |
Posted - Aug 20 2009 : 09:59:51 AM
I've got 3 of my girls in the kitchen right now baking away! Does anyone have any recipes using carrots before they get sick of the kitchen?! I have a ton I'm heading out to pick right now - anything...cakes, cookies, salads...anything before they loose their "ooommpppfff"! :)
Melissa
Farmgirl Sister #360
http://oldethymecountrybarn.blogspot.com/
Life isn't about waiting for the storms to pass...it's about learning to dance in the rain! |
| 5 L A T E S T R E P L I E S (Newest First) |
| Rivergirl_2007 |
Posted - Aug 22 2009 : 8:38:20 PM
Try Carrot Cake in a Jar - you can enjoy your harvest for months to come.
2-2/3 C sugar; 2/3 c shortening; 4 eggs; 2/3 c water; 2 tsp vanilla; 3-1/2 c flour; 1 tsp baking powder; 2 tsp baking soda; 1 tsp salt; 2 tsp cinnamon; 2 c peeled grated carrots; 2/3 chopped nuts. In a lg bowl, cream sugar and shortening with electric mixer. Add eggs and mix well. Add water and vanilla and mix well. Place dry ingredients in a separate lg bowl and blend with a whisk. Add creamed ingredients to dry ingredients and mix with whisk and spoon. Gently stir in grated carrots and nuts. Place 1 cup batter each in 6 well greased one pint wide-mouthed canning jars. Wipe batter from rim. Place jars on a baking sheet. Bake at 325 for 55 minutes until a toothpick inserted in the center comes out clean. Wipe rims. Place hot sterilized seals and rings on hot jars. |
| Huckelberrywine |
Posted - Aug 20 2009 : 8:11:16 PM
Dehydrate them at 125 and use later in soups. Or blanch and freeze them if you have space for later. How nice to have an abundance! :) I just froze a bunch today myself.
We make a difference. |
| 1badmamawolf |
Posted - Aug 20 2009 : 4:07:13 PM
Carrot Salad
Shred 15 -20 carrots
dollop of mayo
1/2 cup crushed pineapple
1/4 cup golden raisens
1/4 crasains ( cranberry raisens )
mix well and chill
"Treat the earth well, it was not given to you by your parents, it was loaned to you by your children" |
| maggie14 |
Posted - Aug 20 2009 : 1:25:01 PM
That sound so good Joyce! I'll have to write that one down.
Maggie |
| 1930sgirl |
Posted - Aug 20 2009 : 1:16:43 PM
Hi Melissa, Hope your girls are still in the kitchen!
These are one of our favorite muffins. Easy for kids to make and quick results since they don't take long to bake. Hope you have all the ingredients on hand.
Carrot Spice Muffins
3/4 cup All Purpose Flour
3/4 cup Natural Bran
1/4 cup Brown Sugar-packed
1 tsp Baking Soda
1/4 tsp Salt
1/2 tsp Cinnamon
1/8 tsp Nutmeg(optional)
1 Egg
2 Tbsp. Molasses
2 Tbsp. Cooking Oil(we use melted Coconut Oil)
3/4 cup Milk
1 Tbsp. White Vinegar
1/2 cup Grated Carrots
1/2 cup Chopped Pecans(or nut of your choice)
1/2 cup Raisins(optional, I usually don't add them)
Combine first eight dry ingredients in a large bowl. Make a well in the center.
Beat egg in separate bowl. Add all the remaining ingredients and mix well. Pour into the well in dry ingredients. Stir just enough to moisten. Fill muffin cups or greased muffin pan 3/4 full. Bake in 400 degree F oven for 20-25 minutes. Makes about 18 muffins.
Happy Baking!
Joyce
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