Sunshine Carrots Recipes

SUNSHINE CARROTS

Steps:

• MAKING 1) In a pan boil salted water and cook carrots till done. 2) Drain and place in a warm serving dish. 3) In a small saucepan mix sugar, cornflour, salt and ginger. 4) Mix orange juice and boil, stirring constantly till mixture thickens. 5) Mix butter and when melted, pour sauce over carrots, coating it evenly. SERVING 6) Garnish with chopped parsley on top. Serve with pork, gammon chops or boiled bacon.

SUNSHINE CARROTS

Steps:

• Place carrots and 1/2 teaspoon salt into a small pot. Cover with water. Bring to a boil and cook for 20 minutes or until carrots can easily be speared by a fork. Drain. 5 minutes before carrots are finished cooking, in a separate pot, combine 1/4 teaspoon salt, orange juice, sugar, ginger and butter. Mix well and cook over medium heat until sugar is dissolved. Remove from heat. In a small bowl combine cornstarch and water. Whisk cornstarch mixture to ginger mixture and whisk until mixture thickens. Pour over drained carrots and gently toss. Serve immediately.

ORANGE GLAZED CARROTS

Steps:

• Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan.
• Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter and sugar melt.

GOOD MORNING SUNSHINE MUFFINS (HEARTY CARROT MUFFINS WITH COCONUT AND PINEAPPLE)

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.

SUNSHINE CARROTS

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!

SUNSHINE CARROTS RECIPE

Steps:

• Combine first 3 ingredients in a medium saucepan. Bring to a boil, stirring constantly; add carrots and return to boil. Reduce heat to low; cook 5 minutes.

SUNSHINE CARROTS

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.

SUNSHINE CARROTS

Steps:

• Cook carrots. In saucepan mix all ingredients except butter. Cook and stir till bubbly. Stir in butter. toss with carrots.

SUNSHINE CARROTS

Steps:

• Slice carrots diagonally, about 1-inch thick. Place in covered 1 1/2-quart glass casserole with water. Cook on HIGH in microwave for 8 minutes. Stir halfway through cooking time. Drain. Meanwhile, combine sugar, cornstarch, salt and ginger in a small saucepan. Add orange juice; cook, stirring constantly until mixture thickens and bubbles. Boil 1 minute. Stir in butter. Pour over hot carrots, tossing to coat evenly. If you do not have a microwave, cook carrots covered in a small amount of boiling salted water until just tender, about 20 minutes. Drain. Even Easier: I also tried this with 2 cans of carrots. Microwave only 2 minutes to warm, then drain and add sauce. Beta carotene never tasted so good.