Moms Thanksgiving Carrot Mold Recipes

CRANBERRY MOLD

Steps:

• Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste. Let cool.
• Heat 1/2 cup cranberry juice over low heat, then stir in a 1/4-ounce packet gelatin. Puree cooled cranberry sauce with another 1/2 cup cranberry juice, then add the gelatin mixture. Pour into a mold or empty soup cans and refrigerate overnight. Serve with whipped cream.

BOB NEWHART'S CARROT MOLD

Steps:

• Combine all ingredients; mix well.
• Place in greased 6-cup ring mold.
• Bake in preheated 350 degree oven about 45 minutes; unmold.
• Serve on platter with cooked green peas in center.
• Note: Bob Newhart's wife, Ginnie, comments,"I usually make 3 or 4 of these, one to use and others to freeze; my family love it.
• "Thering looks pretty with a green vegetable; great with poultry, beef or fish".

THANKSGIVING CARROT RING RECIPE - (5/5)

Steps:

• Cream butter and brown sugar well. Then add all other ingredients (except peas) and mix together well. Pack into a well-greased ring mold and refrigerate overnight. Remove 1/2 hour before baking. Bake 1 hour at 350 (NOT in pan of water). Turn out on platter and fill center with cooked peas

FESTIVE CARROT RING

Steps:

• Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the carrots, recover, and steam until very tender, about 15 minutes. Drain water, remove steamer basket, and return carrots to pan; mash with an electric mixer until smooth.
• Preheat oven to 350 degrees F (175 degrees C). Generously grease a 12 cup ring mold or Bundt® pan; sprinkle mold with 5 tablespoons corn flake crumbs.
• Crack the eggs into a large bowl and beat at high speed until light yellow, about 1 minute. Stir in the cooked carrots, milk, Cheddar cheese, butter, onion, salt, pepper, cayenne pepper, nutmeg, and the remaining 1 1/2 cup corn flake crumbs; mix well. Spoon into prepared mold.
• Bake in preheated oven until puffed and lightly browned, abut 1 hour. Remove from oven; let stand 30 minutes before inverting onto serving platter.

PRETTY GELATIN MOLDS

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce and orange. Pour into four 1/2-cup molds coated with cooking spray. Chill for 3-4 hours or until set. Unmold onto lettuce-lined plates.