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A Sweet Treat For The Easter Bunny
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Gingered
Baby
More Bunny Treats For more tasty carrot creations, click on the link below:
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Carrots are
not just for rabbits. But the Easter Bunny would certainly approve of a carrot dish as
part of a holiday meal. Because of their natural sweetness, carrots have long been part of the dessert menu as well as the salad bar. In the Middle Ages, carrots were used in sweet cakes and other desserts. They are still used in sweets in the Middle East and Asia, and are preserved in jams and syrups. In California, carrot juice is popular. Carrots are members of the parsley family - the edible, bright orange roots beneath feathery green tops. Carrots were first cultivated in central Asia and the Middle East, and used as a medicine rather than as a vegetable. But carrots weren't always orange. In the 10th century, they were white or purple. The Dutch developed orange carrots in the 1600s. The carrot is a rich source of beta-carotene and other nutrients in the carotenoid family, which have been linked with numerous health benefits, including lowered cancer risk. Health experts agree that eating carotenoid-rich foods like carrots is a better way to get these nutrients than through dietary supplements. Carrots are a great convenience food. They're inexpensive and available year round. And even children who won't touch other vegetables eat carrots. Choose carrots with a bright, even color and smooth skin. Avoid limp ones, which are past their prime. Pick medium-sized, tapered carrots, which are sweeter and more flavorful than small ones, and more tender than larger, more mature carrots. Before storing, cut off any greens, since they can sap moisture. Store carrots in a perforated plastic bag in the crisper drawer of the refrigerator. Avoid storing carrots near apples, which emit a gas that can give carrots a bitter taste. Limp carrots can be firmed up by placing them in a bowl of ice water until they firm up. Carrots are often slightly sweetened to bring out their natural flavor, as in the Honey-Mint Carrot recipe below.
HONEY-MINT
CARROTS 6 medium peeled carrots, cut into
1/4-inch diagonal slices (about 3 In large pan, heat 1 inch of water to boiling. Add carrots and bring water back to boil. Immediately reduce heat, cover pan and simmer about 10 minutes, or until carrots are crisp-tender. Drain well and transfer to serving bowl. Drizzle honey on top and sprinkle mint leaves over all. Toss gently to mix well and serve immediately. Makes 6 Servings. Per Serving: 37 Cal; 00 g Total Fat; 9 g Carb; 21 mg Sodium; <1 g Protein; 2 g Dietary Fiber. Exchanges: 2 Veg.
GINGERED
BABY CARROTS & APRICOTS 1-1/2 Tbsp nonhydrogenated margarine or
whipped butter Heat the margarine in a large skillet. Add the carrots, apple juice concentrate, and ginger. Cover and cook for 15 minutes, or until the carrots are tender-crisp to your liking. Stir in the apricots, and serve. Makes 4 Servings. Per Serving: 156 Cal; 5 g Total Fat; 27 g Carb; 00 mg Cholesterol; 96 mg Sodium; 1 g Protein. Exchanges: 1 Other Carb; 2 Veg; 1 Fat.
HONEY MUSTARD CARROT
SALAD 2 lbs carrots, peeled & grated Combine all ingredients in a bowl and toss to mix. Adjust seasonings to taste. Serve chilled. Makes 6 Servings. Per Serving: 115 Cal; 2 g Total Fat; 25 g Carb; 00 mg Cholesterol; 90mg Sodium; 4 g Fiber; 43 mg Calcium. Exchanges: 1 Other Carb; 2 Veg.
MAPLE-ROASTED
CARROTS 1 pound carrots, peeled and cut into thick,
2- to 3-inch-long sticks, Preheat oven to 425°F. Combine all the ingredients in a mixing bowl and stir together. Arrange on a nonstick baking sheet. Bake, stirring gently every few minutes, until the carrots are tender and lightly browned, about 20 minutes. Serve immediately. Makes 6 Servings. Per Serving: 69 Cal; 2 g Total Fat; 11 g Carb; 00 mg Cholesterol; 27 mg Sodium; 1 g Protein. Exchanges: 1 Veg.
CARROT
MACAROONS 1 cup ground almonds Combine almonds, orange peel, and coconut in a medium-size bowl. In a small bowl, beat egg white until soft peaks form. Gradually beat in maple syrup and honey. Fold into almond mixture. Stir in extracts and carrots. Refrigerate dough for 1 hour. Drop by teaspoonfuls onto a baking sheet that has been lined with parchment paper (or line a baking sheet with aluminum foil and spray lightly with vegetable spray). Bake in a preheated 300°F oven for 15 to 20 minutes, or until golden but not brown. Lift paper or foil off baking sheet and let cookies cool for 5 minutes. Then transfer cookies to a wire rack and let cool completely. Stor in a tightly covered container. Makes about 36 Cookies. Per (3-Cookie) Serving: 99 Cal; 6 g Total Fat (<1 g Sat Fat); 8 g Carb; 00 mg Cholesterol; 9 mg Sodium; 105 mg Potassium; 3 g Protein; 2 g Dietary Fiber; 6 g Sugar. Exchanges: 1/2 Starch; 1 Fat.
CARROT
RAISIN BARS Nonstick vegetable cooking spray Preheat oven to 350°F. Spray an 8-inch square baking pan with cooking spray; set aside. Beat sugar and margarine with an electric mixer at medium speed until well blended, about 2 minutes. Add egg and vanilla; beat well. Mix in water. Stir together flour, baking powder, cinnamon, and salt. Add to egg mixture and mix until blended. Stir in oats, raisins, and shredded carrot. Spread dough in prepared pan. Bake for 25 minutes or until toothpick inserted into center comes out clean. Cut into 12 Bars (3 rows by 4 rows). Per Bar: 125 Cal; 6 g Total Fat (1 g Sat Fat); 17 g Carb; 23 mg Cholesterol; 140 mg Sodium; 2 g Protein; 1 g Dietary Fiber. Exchanges: 1 Starch; 1 Fat.
UPSIDE-DOWN
CARROT CAKE 1 (20-ounce) can pineapple slices, canned in
juice Preheat oven to 350°F. Drain pineapple, reserving 1/2 cup liquid. Melt 1/4 cup margarine in a 10-inch cast iron skillet or other oven-safe baking pan. Blend in brown sugar. Arrange pineapple slices over sugar mixture and top with raisins. Cream remaining 1/4 cup margarine with granulated white sugar until light and fluffy. Beat in eggs and vanilla flavoring, and fold in carrots. In a separate bowl, combine dry ingredients and almonds. Alternate adding flour mixture and reserved pineapple liquid to creamed mixture, mixing well after each addition. Pour batter over pineapple. Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean. Allow to stand 5 minutes, then invert pan on serving plate. Cut into 12 wedges and serve. Makes 12 Servings. Per (1-Wedge) Serving: 300 Cal; 12 g Total Fat (2 g Sat Fat); 47 g Carb; 45 mg Cholesterol; 245 mg Sodium; 4 g Protein; 3 g Dietary Fiber. Exchanges: 2/3 Bread/Starch; 2/3 Fruit; 1-2/3 Other Carb; 2 Fat.
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