CARROT CANDY MOLDS RECIPES
BOB NEWHART'S CARROT MOLD RECIPE - FOOD.COM
Make and share this Bob Newhart's Carrot Mold recipe from Food.com.
Total Time 1 hours
Prep Time 15 minutes
Cook Time 45 minutes
Yield 6 serving(s)
Number Of Ingredients 7
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".
Nutrition Facts : Calories 375.6, FatContent 16.2, SaturatedFatContent 3.4, CholesterolContent 31, SodiumContent 445.9, CarbohydrateContent 55.2, FiberContent 1.5, SugarContent 37.2, ProteinContent 3.7
CARROT CANDY RECIPE - NYT COOKING
Provided by Mark Bittman
Total Time 3 hours
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat the oven to 225 degrees. Peel carrots and cut into 1/8-inch coins. Toss with olive oil, salt and cumin, if you’re using it, then spread on a baking sheet in a single layer. Cook until slightly shriveled, dehydrated and sweet but still soft and chewy. You might have to move them or the pan around to ensure they don’t burn or get too crisp.
- Start testing carrots after about 2 hours and remove from oven when they’re as chewy or crisp as you like, another 30 to 60 minutes. Cool thoroughly before storing in an airtight container.
Nutrition Facts : @context http//schema.org, Calories 71, UnsaturatedFatContent 3 grams, CarbohydrateContent 10 grams, FatContent 4 grams, FiberContent 3 grams, ProteinContent 1 gram, SaturatedFatContent 1 gram, SodiumContent 272 milligrams, SugarContent 5 grams
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