Three Carrot Creations
Marty’s Carrot Souffle
by Peggy Hawkins
Ingredients:
1 pound carrots, cooked and chopped
1/3 cup sugar
1/2 cup butter
3 tablespoons flour
3 eggs
2-1/2 tablespoons vanilla
Directions:
Preheat oven to 350 degrees. Mix all ingredients in a blender until well mixed. Bake for 45 minutes. Variation: Serve as a great dessert by using 3/4 cup sugar and topping with a dab of whipped cream.
Carrot and Walnut Crunch
by Gayle Anne VanFulpen
Ingredients:
1 11-ounce can mandarin oranges, drained
1-1/2 cups fresh pineapple chunks
2-1/2 cups shredded carrots
1/2 cup flaked coconut
1/2 cup golden raisins
1 cup chopped walnuts
1 8-ounce Dannon Light lemon or vanilla yogurt
red cabbage leaves
Directions:
Mix all ingredients except yogurt and cabbage leaves; chill 2 hours. Stir in yogurt. Serve on red cabbage leaves.
Carrot Bread
by Sus Schmitt
Ingredients:
3/4 cup shortening
1/2 cup brown sugar
2 eggs
3 cups grated carrots
1-1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Directions:
Preheat oven to 325 degrees. Mix shortening, sugar, eggs, and carrots. Add dry ingredients. Bake in a small loaf pan for 1 hour. (Tastes like cornbread.)
All recipes from The Joy of Hospitality Cookbook, by Vonette Bright and Barbara Ball, © Copyrighted 1996 by Campus Crusade for Christ, NewLife Publications. All rights reserved. Used by permission.
