Peachy Carrots Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper liners.
• Combine butter, rolled oats, dark brown sugar, 1 tablespoon all-purpose flour, and 1/4 teaspoon cinnamon in a bowl. Mix with a fork or fingers until crumbly.
• Whisk 1/2 cup all-purpose flour, white whole-wheat flour, oat flour, baking powder, 1 teaspoon cinnamon, and baking soda together in a large bowl.
• Whisk oil, sugar, eggs, and vanilla extract together in a separate bowl. Pour into flour mixture; fold until batter is just combined. Fold peaches and carrots in gently.
• Spoon batter into prepared muffin pan, about 2/3 full. Sprinkle with oat topping.
• Bake in the preheated oven until an inserted toothpick comes out clean, about 15 minutes. Cool in the pan for 5 to 10 minutes; transfer muffins to a wire rack to cool completely.

Steps:

• Place the carrots in a shallow microwave-safe dish.
• Cover and microwave on high for 10-12 minutes or until crisp-tender; drain.
• Add preserves and butter; cover and microwave for 30-60 seconds or until melted.
• Stir to coat.

Steps:

• Cream sugar and butter.
• Blend in eggs and carrots.
• Combine dry ingredients; add to creamed mixture alternately with peaches.
• Stir in nuts.
• Bake in a greased 9-inch square pan at 325 degrees for 40 minutes or u ntil done.
• Cool.
• Frost with peachy frosting.
• Frosting:.
• Blend cream cheese with peach puree. (To make puree, place 1 medium peach in blender. Whirl on high speed for 20 seconds or until peach is smooth) Gradually add sugar.

Steps:

• Place carrots in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and keep warm. , In the same pan, melt butter; stir in the sugar, horseradish and parsley. Add the carrots, salt and pepper; stir gently to coat.