Moms Famous Carrot Pudding Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CARROT PUDDING



Carrot Pudding image

This is a wonderful spice filled dessert that resembles plum pudding but is low in fat (unless you use the buttery sauce!). The buttery sauce is optional, the pudding is good with or without it!

Provided by Joyce Rehagen

Categories     Desserts     Custards and Pudding Recipes

Yield 7

Number Of Ingredients 13

1 cup grated carrots
1 cup peeled and shredded potatoes
1 cup white sugar
1 cup raisins
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
½ cup butter
½ cup heavy whipping cream
1 cup white sugar
1 ½ teaspoons vanilla extract

Steps:

  • In a large mixing bowl, combine carrots, potatoes, sugar, raisins, flour, baking soda, ground cinnamon, all spice, and ground cloves. Transfer mixture to a clean 1 pound coffee can. Secure wax paper over the top and place the filled can in a large pot with 2 to 3 inches of water. Cover the pot and bring the water to a simmer.
  • Steam the cake for 2 hours. Serve warm.
  • Buttery sauce: In a medium-size pot, combine butter or margarine, cream, sugar, and vanilla. Heat until the mixture is liquid. Spoon mixture over the warm carrot pudding to serve.

Nutrition Facts : Calories 551.6 calories, Carbohydrate 93.8 g, Cholesterol 58.2 mg, Fat 19.9 g, Fiber 2.5 g, Protein 3.6 g, SaturatedFat 12.3 g, Sodium 295.5 mg, Sugar 70.5 g

OLD FASHIONED CARROT PUDDING



Old Fashioned Carrot Pudding image

I received this recipe about 40 years ago from a friend who said it had been in her family for generations. It comes out wonderfully moist and flavorful. I have given it as Christmas gifts many times and it's always very well received.

Provided by Carol Shorter Hicks

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 4h20m

Yield 12

Number Of Ingredients 18

½ cup shortening
1 cup white sugar
1 ½ cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
1 cup grated carrots
1 cup raisins
1 cup chopped walnuts
¾ cup white sugar
1 ½ teaspoons cornstarch
1 pinch salt
1 ¼ cups hot water
3 ½ teaspoons butter
3 ½ teaspoons lemon juice
1 ½ teaspoons vanilla extract

Steps:

  • In a large bowl, cream together the shortening and 1 cup of sugar until light and fluffy. Combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the creamed mixture until well blended. The mixture will be dry. Stir in the carrots, raisins and chopped walnuts. Pour into a well-greased pudding mold or coffee can. Cover the top with aluminum foil.
  • Place the pudding mold into a large kettle or Dutch oven filled with 2 inches of water. Cover the pan, and bring to a simmer. Allow the pudding to steam for 4 to 4 1/2 hours over low heat. Remove from the mold. Serve with warm lemon sauce.
  • To make the lemon sauce, mix together 3/4 cup of sugar, cornstarch and salt in a saucepan. Stir in hot water, butter, lemon juice and vanilla. Cook over medium heat until thickened. Serve warm over the pudding.

Nutrition Facts : Calories 372.1 calories, Carbohydrate 55.3 g, Cholesterol 3.1 mg, Fat 16.6 g, Fiber 2.1 g, Protein 3.7 g, SaturatedFat 3.6 g, Sodium 268.7 mg, Sugar 38.3 g

"ALMOST FAMOUS" CORN PUDDING



Provided by Michael Symon : Food Network

Categories     side-dish

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 10

Three 15-ounce cans creamed corn
Three 8-ounce boxes cornbread mix
4 large eggs
6 cups fresh or frozen corn kernels
2 cups sour cream
1/2 cup sliced scallions (green and white parts)
1 1/2 sticks (12 tablespoons) unsalted butter
8 ounces mascarpone
Kosher salt and freshly cracked black pepper
Unsalted butter, for the Dutch oven

Steps:

  • Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
  • Whisk together the creamed corn, cornbread mix, eggs, corn kernels, sour cream and scallions in a large bowl. Melt the butter and mascarpone in a small saucepot over low heat, stirring occasionally. (Be careful not to simmer or the mixture will separate.) Pour the melted butter and mascarpone into the large bowl with the rest of the ingredients. Season with salt and pepper and mix well to combine.
  • Butter a large Dutch oven and pour the mixture in. Place over indirect heat, cover the grill and bake at 325 to 375 degrees F until the mixture is set and golden brown on top, about 1 hour. Take off the grill and serve!
  • (Alternatively, you can bake the corn pudding in a 350 degrees F oven for 1 hour.)

STEAMED CARROT PUDDING



Steamed Carrot Pudding image

This recipe has been in my family for at least three generations, passed down from my Canadian grandmother. It's been a favorite wintertime dessert for us and always included for Easter dinner and other holiday meals. -Ann Searcey, Kettering, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 8 servings.

Number Of Ingredients 22

1/2 cup butter, softened
1/2 cup sugar
2 large eggs, room temperature, lightly beaten
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup shredded peeled carrots
1 cup shredded uncooked peeled potatoes
1 cup each raisins, chopped dates and nuts
VANILLA SAUCE:
1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups cold water
1/4 cup butter, cubed
2-1/2 teaspoons vanilla extract
Dash ground nutmeg

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the dry ingredients; gradually add to creamed mixture. Stir in the carrots, potatoes, raisins, dates and nuts. , Pour into a well-greased 6-cup pudding mold or metal gelatin mold. Cover with foil. Place on a rack in a stockpot. Add 1 in. of boiling water to stockpot; cover and boil gently for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean, replacing water as needed. Let stand for 5 minutes before unmolding., Meanwhile, in a small saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the butter, vanilla and nutmeg. Serve with warm pudding.

Nutrition Facts : Calories 570 calories, Fat 28g fat (12g saturated fat), Cholesterol 92mg cholesterol, Sodium 760mg sodium, Carbohydrate 75g carbohydrate (49g sugars, Fiber 5g fiber), Protein 9g protein.

MOM'S CARROT PUDDING



Mom's Carrot Pudding image

Posted as a request. I havent made it but have enjoyed it every year at Christmas. Its not Christmas without my mom's carrot pudding. She reheats it in the jars in the microwave with a piece of plastic wrap over the top, stirring occasionally till hot. Serves it with a hard sauce and whipping cream. Prep time is approx, Cooking time is processing time in the canner.

Provided by KennKonn

Categories     Dessert

Time 2h30m

Yield 2 Quarts, 4-6 serving(s)

Number Of Ingredients 14

1 cup seedless raisin
1 cup currants or 1 cup use more raisins
1/2 cup candied cherry, mixed (chopped)
1/4 cup slivered almonds, chopped
1 cup sifted flour
1 teaspoon baking soda
1/2 teaspoon clove
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup shortening
1 cup brown sugar, packed
1 egg
1 cup raw carrot, finely grated
1 cup potato, raw finely grated

Steps:

  • Combine raisins, currants, fruit and almonds.
  • Sift together flour, soda, cloves, cinnamon and nutmeg over fruit. Stir to coat fruit.
  • Cream shortening until smooth, add sugar and beat until light. Add egg and beat until fluffy. Add carrot and 1/2 the potato, blend. Gradually add flour fruit mixture and blend. Add remaining potato. Stir just to blend.
  • Mom usually times this by 4 and can in quarts. Only fill quarts 3/4 full. Place lids on it and place in canner. Bring to a boil and continue to boil for 1 1/2 to 2 hours.
  • To reheat, unseal jar and place in microwave covered with plastic wrap till hot, stir occasionally.

Nutrition Facts : Calories 860.2, Fat 31.1, SaturatedFat 7.2, Cholesterol 52.9, Sodium 386.3, Carbohydrate 144.3, Fiber 7.5, Sugar 100.9, Protein 9.9

STICKY CARROT PUDDINGS



Sticky Carrot Puddings image

Our modern rendition of carrot pudding is moist, dense, and fragrant with cinnamon, cardamom, and vanilla -- and topped with toffee sauce and candied carrot ribbons.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 8

Number Of Ingredients 15

1 stick (8 tablespoons) unsalted butter, softened, plus more for ramekins
2/3 cup golden raisins
1/2 cup boiling-hot water
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon freshly ground pepper
1 cup packed dark-brown sugar
3 large eggs
1 teaspoon pure vanilla extract
1 1/4 cups finely grated peeled carrots (2 to 3 medium)
1/3 cup shelled unsalted roasted pistachios, coarsely chopped
Toffee Sauce for Sticky Carrot Pudding
Candied Carrot Ribbons

Steps:

  • Preheat oven to 350 degrees, with rack in middle. Lightly butter 8 (6-ounce) ramekins.
  • Soak raisins in the hot water until plump, about 15 minutes. Drain.
  • Whisk together flour, salt, cinnamon, cardamom, and pepper; set aside.
  • Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until pale and fluffy, about 2 minutes. Mix in eggs, 1 at a time. Mix in vanilla. Reduce speed to low. Mix in flour mixture. Mix in carrots, nuts, and raisins.
  • Pour into ramekins, filling each three-quarters full. Bake on a rimmed baking sheet until just set, about 30 minutes.
  • Transfer ramekins to a wire rack. Let cool slightly, about 5 minutes. Turn puddings out onto dishes. Spoon about 1/4 cup toffee sauce over each, and garnish with carrot ribbons.

CARROT PUDDING



Carrot Pudding image

These puddings are spicy; if desired, omit the jalapeno, or adjust the amount to taste.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 15

2 tablespoons bread crumbs
1 pound carrots, peeled and cut into 4-inch pieces
1 medium onion, peeled and quartered
2 shallots, peeled
5 sprigs fresh thyme
2 sprigs fresh rosemary
1/4 small jalapeno pepper
2 teaspoons olive oil
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
2 tablespoons grated pecorino cheese
2 teaspoons picked fresh thyme
1 teaspoon finely chopped fresh rosemary
3 large eggs
Nonstick cooking spray for ramekins

Steps:

  • Coat four 3-inch-by-2 1/2-inch ramekins with nonstick cooking spray. Coat with bread crumbs, and tap out excess. Set aside. Heat oven to 450 degrees. Place the carrots, onion, shallots, thyme, rosemary, and jalapeno pepper in a baking pan. Drizzle with olive oil, and toss to coat. Place in the oven to roast, turning over halfway through the cooking, until golden brown and tender, about 25 minutes.
  • Reduce oven to 375 degrees. Transfer roasted carrots, onion, shallots, and jalapeno pepper to the bowl of a food processor. Process, scraping down the sides as needed, until a thick puree is formed. Transfer puree to a medium bowl. Add the salt, black pepper, pecorino cheese, picked thyme, and chopped rosemary, and stir to combine; set aside.
  • Using an electric mixer fitted with the whisk attachment, whisk the eggs on high speed until thick, pale, and frothy, and at least tripled in volume, about 5 minutes. Stir 1/4 of the beaten egg into the carrot puree. Fold remaining beaten egg into this mixture. Divide carrot mixture among the prepared ramekins, and place in the oven until puffed and golden brown, about 30 minutes. Remove from oven, and serve.

Nutrition Facts : Calories 185 g, Cholesterol 167 g, Fat 8 g, Fiber 5 g, Protein 9 g, Sodium 468 g

MOM'S FAMOUS CARROT PUDDING



Mom's Famous Carrot Pudding image

One of my mom's signature casserole dishes for Thanksgiving at our house was a carrot pudding, which could be served either as a side dish during the main meal or as part of dessert. Even when it isn't Thanksgiving this casserole is worth making because it's easy to make and very satisfying. Enjoy!

Provided by bstotter

Categories     Dessert

Time 1h10m

Yield 1 casserole, 8-12 serving(s)

Number Of Ingredients 9

2 lbs canned sliced carrots, drained
2 cups flour
1 cup light brown sugar
1 cup vegetable oil
4 eggs
1 teaspoon salt
1 teaspoon baking soda
2 tablespoons fresh lemon juice
2 tablespoons water

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Mash the carrots in a separate bowl.
  • In another bowl, mix wet ingredients then add the mixture to the dry ingredients in a big mixing bowl. Add the mashed carrots and continue mixing until everything is fully incorporated.
  • Put the mixture in a greased, 2-quart baking dish. Bake for 1 hour. Best served right out of the oven or warmed up.

Nutrition Facts : Calories 542.6, Fat 30.3, SaturatedFat 4.4, Cholesterol 105.8, Sodium 573, Carbohydrate 62, Fiber 4, Sugar 32, Protein 7.5

More about "moms famous carrot pudding recipes"

VEGANIZE THIS: MOM’S CARROT PUDDING – SHEKNOWS
veganize-this-moms-carrot-pudding-sheknows image
2011-03-12 Mom’s Carrot Pudding. Serves 10 to 12. Shagrin says that this fave recipe from her mom isn’t a pudding per se, it’s more like a dense, moist cake.. Ingredients: t. 12 tablespoons vegan ...
From sheknows.com


BEST EVER CARROT PUDDING - COPYKAT RECIPES
best-ever-carrot-pudding-copykat image
2022-02-06 Grease a 1 1/2 quart baking dish or 9-inch square pan. Wash, peel, and cut the carrots into 3-inch pieces. Cut the thicker pieces in half lengthwise so they are the same thickness and will cook evenly. Cook the carrots in a pot of …
From copykat.com


BEST CARROT CAKE (MOM'S RECIPE) - A PINCH OF HEALTHY
best-carrot-cake-moms-recipe-a-pinch-of-healthy image
2022-02-28 For the cake. Preheat oven to 350 degrees. In a large mixing bowl, mix together all dry ingredients - flour, baking soda, salt, cinnamon and sugar; set aside. In the bowl of your stand mixer (or other large bowl if you are using a …
From apinchofhealthy.com


GRANDMA STIMSON'S CARROT PUDDING - BAKERSBEANS.CA
grandma-stimsons-carrot-pudding-bakersbeansca image
2013-12-18 2 cups milk. 2 tsp vanilla. Instructions. Spray a 1 1/2 quart (1.4L) baking dish with cooking spray. Set aside. Rinse raisins in a bowl of water and let plump in water for a few minutes while assembling the rest of your …
From bakersbeans.ca


CARROT PUDDING RECIPES - ENJOY A NATURALLY DELICIOUS …
carrot-pudding-recipes-enjoy-a-naturally-delicious image
1/2 teaspoon baking soda. 1/2 cup flour. 1 teaspoon salt. 1/2 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1/2 teaspoon allspice. Mix ingredients in the order given, turn into a greased mold; cover and steam 3 hours. Or put in individual molds …
From homemade-dessert-recipes.com


MOM'S BEST CARROT CAKE RECIPE | RECIPELAND
moms-best-carrot-cake-recipe-recipeland image
Mix first 7 ingredients together. Add flour, cinnamon, soda and salt. Spread evenly into 2 greased and waxed paper lined 9 inch round cake pans or a 9 by 13-inch baking pan.. Bake 350℉ (180℃) for 30 to 35 minutes.
From recipeland.com


MOTHER'S CARROT PUDDING & SAUCE - RECIPE | COOKS.COM
1 c. grated apples 1 c. grated carrots 1 c. grated potatoes 1 c. bread crumbs 2 c. suet or 1 c. suet & 3/4 c. butter 1 c. brown sugar 1 1/2 c. raisins
From cooks.com


MOM'S CARROT PUDDING RECIPE - FOOD.COM
Its not Christmas without my mom's carrot pudding. She reheats i. Nov 20, 2017 - Posted as a request. I havent made it but have enjoyed it every year at Christmas. Its not Christmas without my mom's carrot pudding. She reheats i. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device …
From pinterest.nz


MOM'S CLASSIC CARROT CAKE - FRUGAL HAUSFRAU
2019-03-27 Preheat oven to 375 degrees. Grease or spray a 10x15x1″ sheet pan or 2 8″ round cake pans. In a large bowl, beat eggs, oil, and sugar until smooth.
From frugalhausfrau.com


CARROT PUDDING RECIPE SLOW COOKER - ALL INFORMATION ABOUT …
top www.dinneratthezoo.com. Place the carrots in a slow cooker. In a small bowl, whisk together the butter, brown sugar, salt, cinnamon and nutmeg. Pour the brown sugar mixture over the carrots and toss to coat. Cook on HIGH for 3 hours or until carrots are tender.
From therecipes.info


MOM'S CARROT PUDDING RECIPE - FOOD.COM | RECIPE | CARROT …
Dec 25, 2015 - Posted as a request. I havent made it but have enjoyed it every year at Christmas. Its not Christmas without my mom's carrot pudding. She reheats it in the jars in the microwave with a piece of plastic wrap over the top, stirring occasionally till hot. Serves it with a hard sauce and whipping cream. Prep time is …
From pinterest.ca


MOM'S FAMOUS CORN PUDDING - THE CHUNKY CHEF
2016-11-13 Preheat oven to 350 degrees F. Spray a 1 1/2 qt baking dish with non-stick spray and set aside. Add sugar, flour and baking powder to a large mixing bowl. Pour in melted butter and whisk to combine. Add eggs and evaporated milk, …
From thechunkychef.com


CARROT PUDDING WITH A BROWN SUGAR SAUCE - THE ENGLISH KITCHEN
2013-04-16 125ml of double ( heavy or whipping) cream (1/2 cup) 1 1/2 tsp vanilla. Have ready a pot of simmering water, fitted with a steaming basket and a lid. Butter a large pudding basin and set aside. Cream together the brown sugar and butter. Beat in the eggs and vanilla. Sift together the flour, soda, salt and spices.
From theenglishkitchen.co


SAVORY CARROT PUDDING - BEAR IN THE PANTRYBEAR IN THE PANTRY
Instructions. Pre-heat oven to 350º F. In a mixing bowl, combine all ingredients thoroughly and spread out evenly in a buttered 2-quart casserole dish. You can also use a ring mold. Bake for 1 hour in a pan of water. A sheet pan with a rim works well for this. 3.2.2885.
From bearinthepantry.com


CARROT PUDDING CASSEROLE - RECIPE | COOKS.COM
2017-04-03 1/8 tsp. salt. 1 1/2 tsp. baking powder. 1 c. soft bread crumbs. 1 c. seedless white raisins. 1 c. broken coconut macaroons (sticky kind) Mix all ingredients together, except macaroons. Pour into 9 x 12 inch buttered casserole. Sprinkle cookies on top. Bake at 350 degrees for 30 minutes.
From cooks.com


MOM'S CARROT PUDDING RECIPE - FOOD.COM | RECIPE | CHRISTMAS …
Dec 17, 2021 - Posted as a request. I havent made it but have enjoyed it every year at Christmas. Its not Christmas without my mom's carrot pudding. She reheats it in the jars in the microwave with a piece of plastic wrap over the top, stirring occasionally till hot. Serves it with a hard sauce and whipping cream. Prep time is …
From pinterest.com


ALMOST FAMOUS CORN PUDDING RECIPE - THERESCIPES.INFO
Thanksgiving Corn Pudding Recipe | Allrecipes. great www.allrecipes.com. Step 2. In a mixing bowl, whisk together the milk, eggs, flour, baking powder and sugar. Add corn and pour into a 9x13 inch baking dish. Bake for 40 minutes. Step 3. In a small sauce pan, combine butter, sugar, water and flour. Cook until clear.
From therecipes.info


OLD FASHIONED STEAMED CARROT CAKE PUDDING | BIGGER BOLDER BAKING
Butter a 1-liter pudding bowl or a 1/2 sized bundt pan generously and set aside. Combine the brown sugar, molasses, and eggs in a large mixing bowl. In another bowl, combine the breadcrumbs, flour, cinnamon, baking soda, nutmeg, and salt. Then, add this mixture to your brown sugar mixture. Stir to combine.
From biggerbolderbaking.com


CARROT PUDDING - REALRECIPESUS.FUN
Servings Per Recipe: 12. Calories: 372.1 % Daily Value * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
From realrecipesus.fun


MOM'S FAMOUS CHOCOLATE PUDDING RECIPE - VIRILY
2018-01-31 Heat at medium, stirring constantly, until the pudding comes to a full, rolling boil. 3. Remove from the heat and immediately stir in the butter and vanilla , mixing it up well.
From virily.com


MOM'S BEST CARROT CAKE - THE CHUNKY CHEF
2016-03-10 Preheat oven to 350 degrees F. Line bottoms of 2 9" cake pans with parchment paper and spray sides lightly with baking spray. Set aside. In a mixing bowl, add the flour and baking soda and whisk to combine. Set aside. To the bowl of a stand mixer, add oil, sugar, salt, eggs, and spices and beat well.
From thechunkychef.com


THE BUSY BEE'S: MOM'S CARROT PUDDING | CARROT PUDDING, CARROTS, …
Dec 11, 2013 - We are blessed with the worlds most wonderful Mother! Our Mom can do anything!! This is one of the many things she does that makes...
From pinterest.ca


GRANDMA'S CARROT PUDDING - EASY PEASY MEALS
2020-03-21 In a separate bowl sift flour, cinnamon, allspice, nutmeg and salt together, then stir into the bowl with the other ingredients. Grease either 2 quart jars or 3 pint jars, and fill with pudding. Steam in a large steam pot for 3 hours if using the quart jars, or 1 and 1/2 hours if …
From eazypeazymealz.com


TOP 49 BEST CARROT CAKE MOMS RECIPE A PINCH OF HEALTHY
Best Carrot Cake Moms Recipe A Pinch Of Healthy with Ingredients and Nutrition Info, cooking tips and meal ideas from top chefs around the world. Home › Find Recipes › Images › Videos › Breakfast Recipes; Holidays Recipes. Holiday Planning Recipes Cocktail Hour Recipes New Year's Recipes Recipes for Super Bowl(R) Valentines's Day Recipes Mardi Gras Recipes …
From recipeslist.net


MOM'S CARROT PUDDING RECIPE - FOOD.COM
Its not Christmas without my mom's carrot pudding. She reheats i. Dec 28, 2015 - Posted as a request. I havent made it but have enjoyed it every year at Christmas. Its not Christmas without my mom's carrot pudding. She reheats i. Pinterest . Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device …
From pinterest.com


CARROT PUDDING RECIPE RECIPES ALL YOU NEED IS FOOD
Stir in the carrots, potatoes, raisins, dates and nuts. , Pour into a well-greased 6-cup pudding mold or metal gelatin mold. Cover with foil. Place on a rack in a stockpot. Add 1 in. boiling water to stockpot; cover and boil gently for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean, replacing water as needed. Let stand for 5 minutes before unmolding ...
From stevehacks.com


32 OF MOM’S BEST CASSEROLE RECIPES - TASTE OF HOME
2022-02-17 Sausage and Egg Casserole. For the perfect combination of eggs, sausage, bread and cheese, this is the dish to try. My mom and I like this sausage breakfast casserole because it bakes up tender and golden, slices beautifully and goes over well whenever we serve it. —Gayle Grigg, Phoenix, Arizona. Go to Recipe. 5 / 32.
From tasteofhome.com


MOM'S CARROT CAKE WITH CREAM CHEESE FROSTING - VALERIE BERTINELLI
Carrot Cake. 1. Preheat the oven to 350°F. Line the bottoms of 3 greased and floured 9-inch round cake pans with parchment paper. Stir together the carrots, 2 cups flour, sugar, baking soda, baking powder, cinnamon, and salt; set aside. 2. Beat the eggs in a large bowl with an electric mixer at medium speed until smooth and thick, about 2 minutes.
From valeriebertinelli.com


MOM’S CRAZY TENDER BAKED POT ROAST, CARROTS AND GRAVY
Melt 4 tablespoons butter in a small saucepan over medium heat. Sprinkle in ¼ cup flour and whisk to create a roux. Cook over medium heat, while whisking, until lightly browned, about 1-2 minutes. Slowly stir in the strained juices/broth from slow …
From carlsbadcravings.com


Related Search