Sunshine Carrots Recipes

Steps:

• Bias-slice carrots crosswise about 1/2" thick.
• Place in a saucepan containing 1" of boiling, salted water.
• Cover pan and cook until just tender; about 10 to 20 minutes.
• Drain.
• Meanwhile, in a small saucepan, combine sugar, cornstarch, ginger and salt.
• Add orange juice and cook, stirring constantly until thickened and bubbly.
• Boil 1 minute and remove from heat.
• Stir in butter.
• Pour over hot carrots, tossing to coat evenly.
• Garnish with parsley and orange twist, if desired.
• Enjoy!

Steps:

• Cut carrots on the bias in 1-inch chunks. Cook, covered, in boiling water until just tender, about 20 minutes, drain.
• In saucepan, mix sugar, cornstarch, ginger, and salt. Add juice; cook and stir until thick and bubbly.
• Boil 1 minute. Stir in butter. Toss with carrots.

Steps:

• Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.
• In a large bowl, whisk together the flours, oats, baking powder, baking soda, salt, cinnamon, and ginger.
• In a medium bowl, whisk together the milk, applesauce, brown sugar, vegetable oil, egg, and vanilla extract.
• Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated. Gently stir in the carrots, 1/2 cup coconut, and pineapple.
• Use a cookie scoop to divide the mixture between the muffin cups. Cups should be filled to the top.
• Sprinkle tops evenly with remaining 2 tablespoons coconut.
• Bake for 20 - 25 minutes or until muffin tops spring back when poked and a toothpick inserted into the center comes out clean.
• Allow to cool for 5 - 10 minutes before removing from the muffin tin. Serve plain or with butter, if desired.
• Store in an airtight container at room temperature for 2 - 3 days, or freeze.

Steps:

• Mix all ingredients in bowl.
• Best when cold.

Steps:

• Dissolve gelatin in hot water and add cold water and vinegar.Combine well.
• Then add carrots, pineapple and nuts.if desired.
• Refrigerate 2-3 hours or until set.

Steps:

• Preheat oven to 400 degrees.
• Tear a large sheet of aluminum foil.
• Place carrots on foil and sprinkle with remaining ingredients.
• Wrap up tightly and roast for 25 to 35 minutes until carrots are tender, yet crisp.
• This recipe yields 6 servings; serving size: 1/2 cup.
• Exchanges Per Serving: 2 Vegetable, 1/2 Polyunsaturated Fat.
• Nutrition Facts: Calories 68; Calories from Fat 22; Total Fat 2g; Saturated Fat 0g; Cholesterol 0mg; Sodium 48mg; Carbohydrates 9g; Dietary Fiber 2g; Sugars 5g; Protein 1g.

Steps:

• Boil the carrots in a little lightly salted water with a pinch of sugar in it, until soft and drain.
• Boil the parsnips separately in lightly salted water until soft and drain.
• Marsh or puree them together.
• Add the butter (less or more as you wish).
• Season and sprinkle with the parsley. Serve.

Steps:

• Melt butter in medium-size saucepan; add carrots, lager, and parsley flakes.
• Bring to a soft boil; reduce heat and cook until fork-tender, stirring frequently.
• Stir in salt, pepper, and sugar.
• Heat through and serve hot.