Carrot Pudding
serves 4-6
1 lb. carrots
1/2 cup butter (melted)
1/2 cup sugar
1 cup milk
2 eggs
4 T. flour
2 t. baking powder
1 t. pumpkin pie spice
So you start off with your carrots. The above specs serve 4-6 people, but I was planning on more chowing down, so I doubled it.
Peel and slice carrots
Boil for 20 minutes, or until tender. Get a little weirded out that the water turns orange; drain
Pour melted butter over carrots and pulse in a food processer or mixer. If you like a coarser consistency, use a mixer.
When butter and carrots are creamed, add remaining ingredients [just a heads up, the mixture will be thin, so don't get all freaked out and think you screwed up].
Lick spatula. Yumm.
Get NEW, unlicked spatula and pour mixture into a lightly greased 11x7 dish or baking pan.
Place the dish in the fridge to gel for 3 to 4 hours. Yeah, I kinda missed that the first time around.
Get NEW, unlicked spatula and pour mixture into a lightly greased 11x7 dish or baking pan.
*****THE INFORMATION BELOW IS KIND OF IMPORTANT*****
Place the dish in the fridge to gel for 3 to 4 hours. Yeah, I kinda missed that the first time around.
4 comments:
Yum! I will definitely have to try out this recipe -- Stephen hearts carrots almost as much as he hearts me!!! :)
You forgot to let it set. Ok Aunt Carol.
Hey Russ, it's carrots, not Jello.
Dude this is one weird-looking recipe. I knew you had said something about cooling the carrots before but until I'd seen this picture, the abnormality of it didn't sink in. But I'd eat carrots cooked in a shoe, so I kinda wanna try it. The end result looks pretty good.
Post a Comment