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We have a plan to someday put together a carrot
cookbook. You can be a part of our master plan. Just send us
your favorites! Check back for new selections now and then. Index: Carrot Cupcakes with Orange Icing (Melissa Roberts)
These delightful cupcakes are great as soon as they've cooled, but their carrot-cake moistness and hint of spice really come through the day after they're baked. Active time: 30 min Start to finish: 2 1/4 hr (includes cooling; does not include making garnish) Servings: Makes 12 cupcakes
Ingredients For cupcakes
For icing Equipment: a muffin pan with 12 (1/2-cup) muffin cups; 12 paper liners
Preparation Make cupcakes: Coarsely grate enough carrots to measure 2 cups using large teardrop holes of a box grater. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl. Whisk together oil, eggs, brown sugar, grated carrots, and vanilla in a large bowl, then stir in flour mixture until just combined. Divide batter among muffin cups and bake until golden and a wooden pick inserted into center of a cupcake comes out clean, 20 to 25 minutes. Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely on rack, about 1 hour more.
Make icing:
Cooks' note: Cupcakes, without Garnish, can be made and iced 1 day ahead, then kept in 1 layer in an airtight container at room temperature.
Carrot Pineapple Freeze (By Linda Larsen)
This delicious frozen salad is perfect for a hot summer day. Pineapple-orange juice can be found in 6-ounce cans in the beverage aisle of your supermarket. I like to serve this garnished with fresh pineapple mint from my garden. Ingredients: 3 cups baby carrots 2 cups pineapple-orange juice 1 Tbsp. lemon juice 1/2 tsp. ground ginger 1/4 cup sugar 8 oz. can crushed pineapple in heavy syrup, undrained 3 Tbsp. pineapple preserves 1/2 cup sour cream 1 tsp. vanilla Preparation: Combine carrots, pineapple-orange juice, lemon juice, ginger, and sugar in a large heavy saucepan. Bring to a boil, then reduce heat, cover and simmer for about 20 minutes until carrots are tender. Pour mixture into blender or food processor and add pineapple with syrup and preserves. Blend or process until smooth, about 3 minutes. Add sour cream and vanilla and process until blended. Pour into 9" square pan, cover, and freeze until firm, about 8 hours. Let mixture stand at room temperature for 1 hour until it softens enough to be scoopable. Spoon into bowls to serve. Queen Anne’s Lace Jelly (From Dolores Davidson in Macon, GA)
18 large Queen Anne’s lace flower heads 4 Cups water 1/4 Cup lemon juice 1 pkg. powdered pectin 3 1/2 Cups + 2 Tbsp. sugar
Bring water to a boil. Remove from heat. Add flower heads (push them down into the water). Cover and steep 30 minutes. Strain.
Measure 3 Cups liquid into 4-6 quart pan. Add lemon juice and pectin. Bring to a rolling boil, stirring constantly. Add sugar and stir constantly. Cook and stir until mixture comes to a rolling boil. Boil 1 minute longer, then remove from heat. Add color (pink) if desired. Skim.
Pour into jars leaving 1/4” head space. Process in hot water bath for 5 minutes.
Makes about 6 jars. .
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