Bob Newharts Carrot Mold Recipes
CARROT RING
Carrots become everyone's favorite when they're baked in this slightly sweet, lighter-than-air ring. Our holiday meal wouldn't be complete without it.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8-10 servings.
Number Of Ingredients 8
Steps:
- Combine the first seven ingredients. Pour into a well-greased 6-cup ring mold. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes; unmold onto a serving plate. Fill the center with peas.
Nutrition Facts :
CARROT RING
A cross between a carrot cake and a carrot pudding, this velvety, warm, gently sweet side dish is a classic Jewish holiday offering. This version is adapted from Dana Green of Benicia, Calif., who got it from her grandmother. "Everyone who encounters it is wary of the name, carrot ring, but they end up loving it, they have seconds," Ms. Green said. You can make this ahead by allowing the ring to cool in the pan, then wrapping the whole thing in plastic wrap, pan and all, and freezing it for up to one month. Let thaw in the refrigerator overnight. Unwrap and reheat in a 300-degree oven for about 30 minutes or so before serving.
Provided by Melissa Clark
Categories vegetables, side dish
Time 1h15m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Grease a 4-cup tube pan or small Bundt pan.
- Put carrots in a small pot and cover with water by at least an inch. Bring to a boil and cook until carrots are tender, 20 to 30 minutes (the thinner the slices the more quickly they cook). Add more water if needed to keep carrots mostly submerged.
- Drain and mash the carrots with a potato masher or fork, then measure out 1 cup of the mash. (Reserve any remaining carrots to eat with a little butter and salt if you like.) Let carrots cool.
- Put baking soda and 1 tablespoon warm water in the bowl of an electric mixer and mix to dissolve. Add shortening or butter and sugar and beat until fluffy. Beat in egg, lemon juice and salt until smooth, then beat in carrots. Finally, beat in flour and baking powder.
- Pour batter into pan and smooth the top with a spatula. Bake until the top springs back when lightly pressed, 30 to 40 minutes. Serve warm.
Nutrition Facts : @context http, Calories 215, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 16 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 10 grams, Sodium 130 milligrams, Sugar 5 grams, TransFat 1 gram
PUMPKIN KUGEL INSPIRED BY LENNIE'S CARROT MOLD
I am a huge fan of Lennie's Bob Newhart's Carrot Mold. We have it at least every other week at our house. For Rosh Hashana I wanted to make something with pumpkin, which is one of the traditional foods eaten on that holiday. We adore the carrot mold so much, I basically just substituted fresh pumpkin for the carrots. It was a hit with family and guests. Perfect for Thanksgiving, or if you just love pumpkin!
Provided by Mirj2338
Categories Vegetable
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Demolish the pumpkin in the food processor.
- Add the margarine, cut into smaller chunks, process.
- Add the sugar, flour, salt, baking powder and eggs, processing after each addition.
- Pour into a greased pan.
- I usually use a ring mold, but have also used a square pan as well.
- Bake at 350 degrees F for about 1 hour, until done.
MOM'S THANKSGIVING CARROT MOLD
This recipe was given to my Mother in 1961 in Omaha, Nebraska. My Dad was in the Air Force there (my parents were new to the midwest). My Mom got a whole new menu for Thanksgiving from her neighbors and those recipes are what we still have today for Thanksgiving! * You can make ahead and freeze this before baking and then thaw in the refrigerator 1 day prior to baking! Helps a lot with all the Thanksgiving cooking to get it out of the way in advance.
Provided by Oolala
Categories Vegetable
Time 6h30m
Yield 1 ring mold, 6-10 serving(s)
Number Of Ingredients 11
Steps:
- Cream shortening and brown sugar with an electric mixer in a large bowl.
- Add the egg and orange juice.
- Sift in flour.
- Add all other ingredients and mix.
- Place mixture into greased, 4 cup, ring shaped mold.
- Chill at least 5 hours before baking.
- Bake at 350 degrees F. for 1 hour.
Nutrition Facts : Calories 540.4, Fat 35.5, SaturatedFat 8.9, Cholesterol 35.2, Sodium 410.6, Carbohydrate 52.5, Fiber 2.2, Sugar 25.9, Protein 4.7
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