March-2024 Cooperative Living-Choptank - 30

COOPERATIVE KITCHEN
Carrots
COOKIN' WITH
Check out these very a-peeling carrot recipes!
Carrot Nut Cupcakes
Recipe courtesy of Joann Hensley
Ingredients:
2 cups all-purpose fl our
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon salt
Frosting:
8 oz. cream cheese, softened
¼ cup butter (no substitutes),
softened
2 cups powdered sugar
Directions: For cupcakes: Sift together the fi rst 5 ingredients; combine
oil and sugar in a large mixing bowl. Add eggs one at a time, beating well
after each addition. Gradually add dry ingredients, mixing well. Fold in
carrots and walnuts. Fill paper-lined muffi n cups two-thirds full. Bake at
400 degrees for 12-18 minutes or until toothpick comes out clean. Cool
for 5 minutes before removing from pans to wire racks to cool completely.
For frosting: ln a large mixing bowl, combine cream cheese and butter.
Beat on low speed for 30 seconds. Gradually add powdered sugar.
Combine well. Beat in coconut and nuts; frost cooled cupcakes and store
in the refrigerator.
Parmesan-Roasted Carrots
Recipe courtesy of Wendy Lankford
Ingredients:
2 tablespoons butter, melted
2 teaspoons garlic, minced
8-10 carrots, peeled
4 tablespoons Parmesan cheese
1 teaspoon fresh parsley,
chopped
Directions: Preheat oven to 400 degrees. Mix butter and garlic together.
Place carrots on parchment-lined baking sheet and drizzle with butter mixture.
Roast for 30 minutes, shaking pan occasionally to rotate carrots. Top with
cheese and roast 20 more minutes, or until done as desired. Top with parsley
and serve immediately.
28 * Cooperative Living * March 2024
⅓ cup fl aked coconut
⅔ cup black walnuts or pecans,
chopped
1 ½ cups grapeseed oil
2 cups sugar
4 eggs
2 cups carrots, fi nely grated
1 cup black walnuts, fi nely chopped
Orange-Honey-Glazed
Carrots
Recipe courtesy of Family Features/Source: Florida Department of Citrus
Ingredients:
2 cups sliced carrots
¼ cup orange juice
1 teaspoon honey
1 teaspoon cornstarch
⅛ teaspoon salt
⅛ teaspoon ground ginger
fresh parsley, for garnish
fresh chives, for garnish
Directions: Steam carrots until tender. In saucepan over medium
heat, whisk orange juice, honey, cornstarch, salt and ginger. Cover,
whisking constantly until sauce thickens. Pour sauce over steamed carrots.
Top with parsley and chives.
Got a tasty treat to share?
Email your favorite smoothie recipes and blueberry recipes to cooperativekitchen@
co-opliving.com, or mail to Cooperative Kitchen, c/o Cooperative Living, P.O. Box 2340,
Glen Allen, VA 23058-2340 and include your email address.
You also can submit them online at co-opliving.com/cooperativekitchen. Selected
recipes will be published in future issues of Cooperative Living or at co-opliving.com.
Because of volume we cannot guarantee publication of all recipes. Reader recipes are
submitted in good faith. Cooperative Living cannot warrant results.
co-opliving.com
http://www.co-opliving.com/cooperativekitchen http://www.co-opliving.com http://www.co-opliving.com
March-2024 Cooperative Living-Choptank

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