March 2021 – Carrots

Baked Carrots

Lauren Zimmerman, Akron

“Very good!!”

• 2 qts. sliced carrots
• 1 tablespoon salt
• American cheese
• ¼ cup vinegar
• ¼ cup browned butter

Cook carrots with salt until tender; drain.

In a casserole dish, layer carrots and cheese twice. Pour vinegar and browned butter over top.

Bake, covered, at 350°F for 30 minutes.

 

Copper Penny Carrot Salad

Mary A. King, Leola

“I often wedge a lettuce piece and pour the carrots over top.”

• 2 lbs. carrots
• 1 can tomato soup, undiluted
• 1 cup sugar (can substitute stevia/sugar blend if desired)
• ½ cup vinegar
• ²/₃ cup canola oil
• 1 teaspoon Dijon mustard
• 1 onion, diced
• 1 green pepper, diced
• salt and pepper

Peel and slice carrots. Cook until tender; cool and drain.

Whisk tomato soup, sugar, vinegar, canola oil and mustard until thick. Add carrots, onion and green pepper. Refrigerate until flavors marry, or overnight.

 

Carrot Cake

Pat Roth, Ephrata

“This is the cake I used to get a lot of orders for to make for birthdays.”

• 2 cups regular flour
• 2 cups granulated sugar
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1½ cups vegetable oil
• 4 eggs
• 1 teaspoon vanilla
• 3 cups grated raw carrots
• 1 cup chopped walnuts

Mix the dry ingredients together. Add the oil and mix well. Add the eggs and vanilla, mix well. Add the carrots and walnuts, and mix well again.

Pour into three greased and floured 8” or 9” pans. Bake at 350°F for 30 to 45 minutes until done.

Icing:

• ¼ lb. margarine, softened
• 8 oz. package cream cheese, softened
• 1 teaspoon vanilla
• 1 box confectioners sugar

Cream the margarine and cream cheese well. Add vanilla and the confectioners sugar. Mix well.

Front the cake and sprinkle with some walnuts over the top.

Note: Can also be made in a 9”x13” pan.

 

Harvard Carrots

Pat Roth, Ephrata

• 2 lbs. carrots, scraped
• ½ cup sugar
• 1½ tablespoons cornstarch
• ¼ cup vinegar
• ¼ cup water
• ¼ cup butter or margarine

Cut the carrots into 1/2” crosswise slices. (Whole baby carrots are also good.) Cook, covered, in boiling water for 15 minutes or until tender. Drain.

Combine sugar and cornstarch in a small saucepan. Add the vinegar and water. Cook over medium heat, stirring constantly, until thickened. Add the sauce and the butter to the carrots. Cook over low heat until the butter melts and carrots are heated through.

 

Carrot Potato Casserole

Pat Roth, Ephrata

• 3 tablespoons butter
• 3 tablespoons all purpose flour
• 1 teaspoon salt
• ¼ teaspoon pepper
• 1½ cups milk
• 1 cup shredded cheddar cheese, divided
• 3 cups peeled and grated uncooked potatoes
• 1 cup grated carrots
• 2 tablespoons grated onions

In a saucepan over medium heat, melt the butter. Whisk in the flour, salt and pepper until smooth. Gradually stir in the milk. Bring to a boil. Cook and stir for 2 minutes.

Reduce the heat and add 1/2 cup of the cheese, stirring until the cheese is melted. Add the potatoes, carrots and onions. Transfer into a greased 8” square baking dish.

Cover and bake at 350°F for 1 hour. Uncover and sprinkle with the rest of the cheese. Bake 15 minutes longer or until the potatoes are tender.

Makes 6 servings.

 

Carrot Casserole

Anna Althouse, Denver

• 1 lb. carrots
• 1 small onion
• 2 eggs
• 1 cup grated cheese
• 1¼ cup milk
• 2 tablespoons brown sugar
• ½ teaspoon cinnamon
• breadcrumbs for topping

Cook carrots and mash them. Mix in remaining ingredients. Top with breadcrumbs. Bake at 350°F for 30 minutes.

 

Sweet & Sour Carrots

Pat Miller, Leola

• 2 lbs. carrots, sliced penny style and cooked tender crisp
• 1 large onion, chopped
• 1 green pepper, diced

Sauce:

• 1 can tomato soup
• 1 cup sugar
• ½ cup oil
• ¾ cup vinegar
• 1 teaspoon salt
• ½ teaspoon pepper
• ¼ teaspoon dill weed

Cook the sauce ingredients until the sugar melts. Drain carrots and pour sauce over them. Add onion and peppers. Let cool.

 

Carrot Balls

Gloria Dougherty, Akron

“It was my job to fry the carrot balls when my mother had company when I was at home. I like them dipped in ketchup.”

• 1 cup cooked mashed carrots
• 2 cups cracker crumbs
• 1 well beaten egg
• 1 teaspoon onion, minced
• ¼ teaspoon Old Bay
• salt and pepper to taste

Combine all ingredients. Form into balls. Roll in cracker crumbs. Fry in a little olive oil. Serve immediately. Also delicious cold.

 

Golden Carrot Bake

Gloria Dougherty, Akron

“Delicious!”

• 3 cups (1 lb.) shredded carrots
• ²/₃ cup long grain rice, washed until water is clear, then drained well
• ½ teaspoon salt
• 1½ cups water
• ¾ cup chopped onion
• ¹/₃ cup chopped sweet red bell pepper
• 2 eggs, lightly beaten
• 1 cup milk
• 2 cups diced (small) Velveeta Light cheese, divided
• ¼ teaspoon pepper

In saucepan, combine carrot, rice, salt and water. Bring to a boil; lower heat and simmer, covered, 25 minutes. Do not drain.

In a small skillet sprayed with nonstick coating, cook and stir onion and bell pepper over medium heat until softened. Stir onion mixture, eggs, milk, 1½ cups cheese, and ¼ teaspoon pepper into rice mixture. Turn into 1½-quart casserole.

Bake at 350°F until set, about 35 to 60 minutes, uncovered part of baking time and covered towards the end of baking time to prevent excessive dryness over top. When finished baking, top with remaining ½ cup cheese; cover with foil for a few minutes to melt cheese.

Makes 6 servings.

 

Festive Carrot Cake

Rhoda Shirk, East Earl

“Very moist cake!”

• 1½ cups oil
• 2 cups granulated sugar
• 2 teaspoons cinnamon
• 2 teaspoons vanilla
• 1 teaspoon salt
• 4 eggs
• 2¼ cups flour
• 2 teaspoons baking soda
• 8 oz. crushed pineapple
• 2 cups shredded carrots
• 2 cups coconut
• 1 cup nuts (optional)

Combine oil, sugar, cinnamon, vanilla and salt; blend well. Add eggs; beat well. Add flour, baking soda and pineapple; blend well. With a large spoon, fold in carrots, coconut and nuts.

Pour into a greased 9”x13” pan. Bake at 350°F for 50 to 60 minutes.

Cream Cheese Frosting:

• 6 oz. cream cheese
• 1 stick butter, softened
• 2½ to 3 cups 10X sugar

Combine all frosting ingredients and spread on cooled cake.

 

Golden Carrots Supreme

Judy Kauffman, Ephrata

“You’ll win new friends to carrots if you use this simple French recipe.”

• ¼ cup butter or margarine
• ¾ cup chicken broth
• 2 teaspoons salt
• ¹/₈ teaspoon pepper
• 2 teaspoons sugar
• 5 cups diagonally slices (¼”) carrots
• 2 teaspoons lemon juice
• ¼ cup chopped parsley

Add butter to boiling chicken broth. Stir in salt, pepper, sugar and carrots. Simmer, covered, until carrots are tender-crisp, about 10 minutes. Stir in lemon juice and parsley.

Yield: 6 servings