Passover Carrot Pudding Cups Recipes

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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

PASSOVER CARROT PUDDING CUPS



Passover Carrot Pudding Cups image

These make a delightful, light dish for a Seder. The pudding cups are a simple side with a mellow carrot flavor and a citrus note. Recipe is from Rosalyn Tauber and was printed in "Gourmet Magazine" (April 2006). You can add a little grated ginger (1/2 tsp) for extra zing. Cook's Notes: ·Carrot cups can be made 1 day ahead and cooled completely, then chilled in an airtight container. Reheat carrot cups on a baking sheet in a 350°F oven until hot, 5 to 10 minutes. ·If you can't find matzo cake meal, finely grind regular matzo meal in a blender. cups and turn out onto a serving dish. Serve warm.

Provided by blucoat

Categories     Oranges

Time 1h15m

Yield 12 individual pudding cups

Number Of Ingredients 9

1/3 cup unsalted margarine, melted and cooled, plus additional for greasing
2 lbs carrots, cut crosswise into 1-inch pieces (peeled)
1/4 cup matzo cake meal
1/4 cup potato starch
1/2 teaspoon salt
3 large eggs, separated
1/4 cup sugar
1 teaspoon finely grated fresh orange zest or 1 teaspoon lemon zest
1/4 teaspoon vanilla

Steps:

  • Put oven rack in middle position and preheat oven to 350°F Generously brush a 12-cup muffin tin with margarine.
  • Cook carrots in boiling salted water in a 3- to 4-quart heavy saucepan, uncovered, until very tender, 15 to 20 minutes. Drain carrots in a colander and purée in a food processor until very smooth, about 1 minute.
  • Whisk together matzo cake meal, potato starch, and salt in a small bowl.
  • Beat together egg yolks, sugar, zest, and vanilla in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes. Reduce speed to low and mix in cake-meal mixture until just combined. Add carrot purée and 1/3 cup margarine and mix until just combined.
  • Beat whites in another large bowl with cleaned beaters until they just hold stiff peaks. Fold one third of whites into carrot mixture to lighten, then fold in remaining whites gently but thoroughly.
  • Divide batter among muffin cups, then rap tin once or twice on work surface to eliminate any large air bubbles and smooth tops. Bake until browned on edges and a wooden pick or skewer inserted into center of a carrot cup comes out clean, 40 to 45 minutes. Cool in pan on a rack 5 minutes, then run a knife around edges of carrot cups and turn out onto a serving dish. Serve warm.

CARROT CUPS



Carrot Cups image

Categories     Citrus     Potato     Vegetable     Bake     Passover     Carrot     Kosher     Gourmet

Yield Makes 12 side-dish servings

Number Of Ingredients 11

1/3 cup unsalted margarine, melted and cooled, plus additional for greasing
2 lb carrots (peeled), cut crosswise into 1-inch pieces (5 cups)
1/4 cup matzo cake meal
1/4 cup potato starch
1/2 teaspoon salt
3 large eggs, separated
1/4 cup sugar
1 teaspoon finely grated fresh orange zest
1/4 teaspoon vanilla
Special Equipment
a muffin pan with 12 (1/2-cup) muffin cups

Steps:

  • Put oven rack in middle position and preheat oven to 350°F. Generously brush muffin cups with margarine.
  • Cook carrots in boiling salted water in a 3- to 4-quart heavy saucepan, uncovered, until very tender, 15 to 20 minutes. Drain carrots in a colander and purée in a food processor until very smooth, about 1 minute.
  • Whisk together matzo cake meal, potato starch, and salt in a small bowl.
  • Beat together egg yolks, sugar, zest, and vanilla in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes. Reduce speed to low and mix in cake-meal mixture until just combined. Add carrot purée and 1/3 cup margarine and mix until just combined.
  • Beat whites in another large bowl with cleaned beaters until they just hold stiff peaks. Fold one third of whites into carrot mixture to lighten, then fold in remaining whites gently but thoroughly.
  • Divide batter among muffin cups, then rap tin once or twice on work surface to eliminate any large air bubbles. Bake until browned on edges and a wooden pick or skewer inserted into center of a carrot cup comes out clean, 40 to 45 minutes. Cool in pan on a rack 5 minutes, then run a knife around edges of carrot cups and turn out onto a serving dish. Serve warm.

PASSOVER VEGETABLE CUPS



Passover Vegetable Cups image

Delicious for Passover or for year round. The original recipe called for chopped spinach, but we all like it w/ chopped broccoli much better.

Provided by helowy

Categories     Vegetable

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 8

1 onion, chopped and sauteed in butter
2 (10 ounce) packages frozen chopped broccoli
4 carrots, peeled and grated
1/2 cup matzo meal
4 eggs
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons passover instant mushroom soup mix or 2 tablespoons chicken soup powder

Steps:

  • Cook broccoli until defrosted and drain well.
  • Add all ingredients and mix well.
  • Put mixture into greased muffin tins.
  • Bake 40-50 minutes in a preheated 350F oven.

Nutrition Facts : Calories 66.6, Fat 1.9, SaturatedFat 0.6, Cholesterol 62, Sodium 244, Carbohydrate 9.1, Fiber 2.3, Sugar 2.1, Protein 4.2

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