For as long as I can remember I’ve clipped recipes from various newspapers. Since this column started running in The Cullman Times, I’ve become sort of obsessive about keeping them filed in order of type, occasion, and “Best Of” categories.
This is what I found in the “Best Of Thanksgiving” file. I hope there is something new, something traditional and something useful here for everyone.
Happy Thanksgiving, Y’all!
This was chosen because of its rich orange color, and as a substitute for the more familiar sweet potato recipes.
1 1/2 c. butter, plus more for baking dishes
3 lbs. carrots, peeled and sliced
1 1/2 c. sugar
6 large eggs
1/2 c. all-purpose flour
1 T. baking powder
1/4 tsp. ground cinnamon
Preheat oven to 350º. Lightly butter 8-10 ramekins or one 9x13 baking dish, or spray paper-liners and use a cupcake pan. Bring a large pot of water to boil over medium heat. Add the carrots and cook until tender. Drain and set aside.
In food processor, add the sugar and eggs. Pulse to combine. Add flour, baking powder, cinnamon and butter: pulse until smooth. Add the carrots and pulse to combine. Spoon the mixture into the prepared dishes and bake until set, about one hour. Remove from the oven and serve immediately. Cupcakes might cook a little faster — watch and test with a toothpick for doneness.
Harvest Rolls with
Just before baking your dinner roll dough or heat and serve rolls, brush tops with a beaten egg. Sprinkle with poppy seed, sesame seed or caraway seed, or divide seeds and use some of each for a varied appearance.
Bake as directed. Serve with Herbed Butter.
Combine half cup softened butter with half teaspoon parsley flakes, quarter teaspoon tarragon leaves and an eighth teaspoon thyme leaves. Stir with wooden spoon to combine. Serve over hot rolls.