food | home cooking
H A N D S -O N T IM E !
H A N D S -O N T IM E :
2 0
minutes
C arro t B read w ith
C ream C heese Icin g
20 min.
55 min,
350°F
2
cups all-purpose flour
%
cup packed brown sugar
2
tsp. baking powder
1
tsp. ground cinnamon
Va
tsp. ground cardamom or nutmeg
V,
tsp. baking soda
V
a
,
tsp. salt
2
cups shredded carrots
2
beaten eggs
z/s
cup milk
l/3
cup canola oil
1
recipe Cream Cheese Icing, below
1
recipe Candied Carrots, below
1. Preheat oven to 350°F. Grease the bottom and
Vi
inch up the sides of an 8x4x2inch loaf pan or
three
4%x2Vix2-mch
loaf pans; set aside,
2
.In a bowl stir together flour, brown sugar, baking
powder, cinnamon, cardamom, soda, and salt. In
another bowl combine carrots, eggs, milk, and oil;
add to dry ingredients, stirring just until moistened.
3. Pour batter into prepared pan(s). Bake for 55 to
60 minutes for the large loaf pan or 30 to 35 minutes
for the small loaf pans or until a toothpick inserted
near center comes out clean (check the loaf
10
to
15 minutes, before the end of baking tim e.If it is
browning too quickly, cover loosely with toil). Cool in
pan
10
minutes; remove and cool completely on a rack.
Wrap in foil; store overnight before slicing. Store up to
3 days at room temperature or freeze up to 3 months.
Glaze with Cream Cheese Icing and top with Candied
Carrots just before serving. Makes 16 servings.
Cream Cheese Icing Whisk together 1 ounce
(2
tablespoons) cream cheese,
%
cup powdered
sugar, and a little milk (3 to 4 teaspoons) until
smooth and glazelike. Drizzle over Carrot Bread.
Candied Carrots In a skillet melt 2 tablespoons
butter over medium heat. Add 1 cup shaved carrots
and 2 to 3 tablespoons honey. Cook and stir 2 to
3 minutes or until earrots are glazed and tender.
Spread on paper towel or waxed paper to cool.
each
s
er
v i
n g
205 cal
,
7 g fat, 33 m g c k d , 148 m g
sodium, 3 2 g ca rb , 1 gfiber, 3 g p ro ,
BKTTKFROM
25 minutes
D o u b le-S traw b erry S co n es
These flaky sconesboast both fresh and freeze-
dried strawberries. Dried berries, which have a more
intense flavor, can be found in the shelf-stable area
of the produce section. Basil adds a touch of bright,
snappy herb flavor that complements the berries,
p
r e
; ■ 25 m in.
a
k i
; 16 min.
>
v e n
400°F
2
V
2
cups all-purpose flour
2
Tbsp. sugar
1
Tbsp, baking powder
%
tsp. salt
V
2
cup
(1
stick) butter, cut into chunks
%
cup chopped fresh strawberries
V
2
cup freeze-dried strawberries (optional)
2
Tbsp. snipped basil
2
eggs, lightly beaten
Vn
cup half-and-half
Half-and-half or milk
Sugar
1, Preheat oven to 400gF. in large bowl stir together
flour, the
2
tablespoons sugar, baking powder, and
salt. Using a pastry blender or two knives, cut in but-
ter until mixture resembles coarse crumbs. Gently
toss in fresh and freeze dried strawberries and basil.
Make a well in center of flour mixture; set aside.
2,
In a medium bowl stir together eggs and half-and-
half. Add egg mixture to flour mixture all at once.
Using a large spoon, gently stir just until moistened.
3, Turn dough out onto a generously floured surface.
Knead dough by folding and gently pressing it 5 to
7 times, turning dough a quarter turn after each fold.
Transfer to a lightly floured parchment-lined baking
sheet. Pat or lightly roll dough into a %-ineh-thiek
circle. Cut circle into wedges and pull apart slightly.
4,
Brush
wedges with additional half-and-half and
Sprinkle with sugar. Bake about 16 minutes or until
golden. Serve warm. Refrigerate any leftover scones;
reheat 15 seconds in microw’ave. Makes 12 scones.
e a c h s c o n s
209 cal, lO gfat, 60m gchol, 211 mg
sodium, 26 g carb
, 1
gfiber, 4 gpro.
