MAPLE GLAZED CARROTS
1/2 bag baby carrots
2 tablespoons butter
1/4 cup packed brown sugar
scant 1/4 cup maple syrup
- Clean carrots and slice diagonally in half.
- Melt butter in skillet.
- Saute' carrots until tender.
- Add brown sugar and cook several minutes, stirring constantly so sugar doesn't burn.
- Add syrup and coat well.
- Cook until syrup is warm and carrots are well coated.
1 cup packed brown sugar
1 cup butter, 1/2 soft & 1/2 melted
2 jumbo eggs
2 tablespoons cinnamon
1/2 cup golden raisins, currants or craisins
1/2 cup crushed walnuts
2 large, RIPE bananas
1/2 cup sugar
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
- Combine the melted butter, brown sugar and bananas in a sauce pan.
- Cook until smooth and then add nuts and raisins.
- Stir until well coated & set aside to cool.
- Cream softened butter, sugar and eggs until fluffy.
- Sift together flour, baking powder, baking soda and cinnamon.
- Add this to the creamed mixture gradually until well blended.
- Add cooled banana mixture.
- Pour into greased and floured pan(s)*
- Bake at 350 degrees for 45+ minutes.
8 ounces cream cheese, softened
1/4 cup butter, softened
juice of 1 small lemon
1 teaspoons pure vanilla extract
1 1/2 cups powdered sugar
- In a medium bowl beat cream cheese and butter until smooth.
- Add lemon juice and vanilla. Beat until blended.
- Add powdered sugar gradually until well blended and smooth.
- Refrigerate 1 hour to set icing before serving.
HOME MADE APPLE SAUCE
5 large Apples (I like Pink Lady or Braeburns)
1/2 cup golden raisins
1 can peach nectar (Papaya or pineapple are good too)
1 teaspoon cinnamon
1 cup sugar
1 cup water
- In a large sauce pan pour nectar over raisins and let sit while you prepare apples.
- Wash, core, peel and chop apples.
- Add water to sauce pan and stir in sugar until dissolved.
- Add cinnamon and mix well.
- Add apples and cook over medium heat until until apples are tender and mush easily.
- Mush to desired consistency.
- Remove from heat.
- Cool and chill.
- Can be kept in refrigerator for a week though it never lasts that long around here. When my apples are at the height of the season and falling off the tree I make this in huge batches and put it up in canning jars for the following year.