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(This recipe makes 4 very small servings--doubles
and triples well--but make your batches
separate and combine to cook--can
make the day before and cook the day of serving)
1 pound carrots - steamed soft (I
used frozen crinkle cut and just thaw)
1/2 cup sugar (or less)
1 teaspoon baking powder
1 stick butter (melted)
3 eggs - beaten
3 tablespoons flour
1 teaspoon vanilla and dash of cinnamon
and nutmeg
mix together and pour into 1 or 1 1l/2 quart casserole dish.
Topping (only double or triple if
you increase the size of the casserole dish) - these
measurements do not have to be exact!
1/4 cup corn flakes (or any other
cereal--granola is wonderful with raisins)
2 tablespoons butter - melted
3 tablespoons of brown sugar
1/4 cup of chopped nuts
dash of cinnamon and nutmeg
Bake 45 minutes at 350 degrees uncovered
(even when I double or triple I don't increase
the time unless I put in a 2 quart
soufflé dish (it becomes deeper), then I add 15 minutes
cooking time. Enjoy and be sure to
have recipes to share!
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