OLD FASHIONED CARROT PUDDING
I received this recipe about 40 years ago from a friend who said it had been in her family for generations. It comes out wonderfully moist and flavorful. I have given it as Christmas gifts many times and it's always very well received.
Provided by Carol Shorter Hicks
Categories World Cuisine Recipes European UK and Ireland English
Time 4h20m
Yield 12
Number Of Ingredients 18
Steps:
- In a large bowl, cream together the shortening and 1 cup of sugar until light and fluffy. Combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the creamed mixture until well blended. The mixture will be dry. Stir in the carrots, raisins and chopped walnuts. Pour into a well-greased pudding mold or coffee can. Cover the top with aluminum foil.
- Place the pudding mold into a large kettle or Dutch oven filled with 2 inches of water. Cover the pan, and bring to a simmer. Allow the pudding to steam for 4 to 4 1/2 hours over low heat. Remove from the mold. Serve with warm lemon sauce.
- To make the lemon sauce, mix together 3/4 cup of sugar, cornstarch and salt in a saucepan. Stir in hot water, butter, lemon juice and vanilla. Cook over medium heat until thickened. Serve warm over the pudding.
Nutrition Facts : Calories 372.1 calories, Carbohydrate 55.3 g, Cholesterol 3.1 mg, Fat 16.6 g, Fiber 2.1 g, Protein 3.7 g, SaturatedFat 3.6 g, Sodium 268.7 mg, Sugar 38.3 g
MOM'S THANKSGIVING CARROT PUDDING
Steps:
- Preheat oven to 350 degrees Fahrenheit. Mash the carrots in a separate bowl. In another bowl, mix wet ingredients then add the mixture to the dry ingredients in a big mixing bowl. Add the mashed carrots and continue mixing until everything is fully incorporated. Put the mixture in a greased, 2-quart baking dish. Bake for 1 hour.
STEAMED CARROT PUDDING
This recipe has been in my family for at least three generations, passed down from my Canadian grandmother. It's been a favorite wintertime dessert for us and always included for Easter dinner and other holiday meals. -Ann Searcey, Kettering, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 8 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the dry ingredients; gradually add to creamed mixture. Stir in the carrots, potatoes, raisins, dates and nuts. , Pour into a well-greased 6-cup pudding mold or metal gelatin mold. Cover with foil. Place on a rack in a stockpot. Add 1 in. of boiling water to stockpot; cover and boil gently for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean, replacing water as needed. Let stand for 5 minutes before unmolding., Meanwhile, in a small saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the butter, vanilla and nutmeg. Serve with warm pudding.
Nutrition Facts : Calories 570 calories, Fat 28g fat (12g saturated fat), Cholesterol 92mg cholesterol, Sodium 760mg sodium, Carbohydrate 75g carbohydrate (49g sugars, Fiber 5g fiber), Protein 9g protein.
GAJAR HALWA (CARROT AND CARDAMOM PUDDING)
The recipe for this Indian dessert comes from the North Carolina chef Cheetie Kumar, and it instantly transports her to her mother's kitchen around Diwali, the air rich with the aroma of fragrant carrots, caramelized milk and cardamom. The carrots are cooked down to be incredibly tender, but they still maintain some texture; the milk becomes jammy. If eaten warm, it's like a really decadent warm cereal or oatmeal; if served cold, it's like rice pudding, cool and sweet. The crunch of the toasted nuts make it the perfect meal-ender or tea time snack. If your carrots are bland, increase the sugar accordingly; the sweetness of the carrots makes a huge difference in the finished pudding. Some people prefer a looser halwa, but Ms. Kumar loves the caramelized notes that emerge when the pudding is cooked a little longer.
Provided by Brigid Washington
Categories custards and puddings, dessert
Time 1h
Yield 3 to 4 servings
Number Of Ingredients 6
Steps:
- In a wide, heavy-bottomed skillet (don't use nonstick) over medium heat, melt ghee, then add carrots. Stir until carrots are well coated with ghee. Reduce heat to medium-low and cook until carrots are somewhat dry and caramelized, about 20 to 25 minutes, stirring often so they don't scorch.
- Once the carrots are nice and dried out, stir in the milk and cardamom and simmer, stirring every few minutes, until the milk has reduced and is almost fully absorbed, about 20 to 25 minutes.
- Sprinkle in the sugar, mix well to combine, and cook 5 to 8 more minutes until the mixture is almost dry and jammy. Serve warm or cold with toasted nuts sprinkled over the top.
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 9 grams, Carbohydrate 33 grams, Fat 22 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 11 grams, Sodium 150 milligrams, Sugar 27 grams, TransFat 0 grams
MOM'S THANKSGIVING BREAD PUDDING
This is my mother's bread pudding recipe. Every year, I make it about 10 times between Thanksgiving and Christmas-everybody loves it! It is delicious warm, but also quite good cold with milk poured over it.
Provided by BarbMazz
Categories Bread Pudding
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole or baking dish.
- Spread bread slices with butter, then use a sharp knife to cut each slice into 4 squares.
- Arrange 1/2 of the bread squares in the bottom of the prepared casserole. Sprinkle with raisins and 1/2 of the cinnamon. Cover with remaining bread and cinnamon.
- Heat milk in a medium saucepan over medium heat just until a film forms over the top, 3 to 4 minutes. Remove from the heat and add sugar; stir until dissolved.
- Pour some of the hot milk into the beaten eggs, whisking quickly to avoid scrambling the eggs. Pour the mixture back into the saucepan and whisk until smooth and thoroughly combined. Stir in vanilla and pour mixture over the bread.
- Set the casserole in a pan and fill with 1 inch hot water. Bake in the preheated oven until a knife inserted in the center comes out clean, 40 to 50 minutes. Serve warm.
Nutrition Facts : Calories 379.9 calories, Carbohydrate 47.1 g, Cholesterol 133.3 mg, Fat 17.5 g, Fiber 1.4 g, Protein 10 g, SaturatedFat 9.8 g, Sodium 300.6 mg, Sugar 30.1 g
MOM'S FAMOUS CARROT PUDDING
One of my mom's signature casserole dishes for Thanksgiving at our house was a carrot pudding, which could be served either as a side dish during the main meal or as part of dessert. Even when it isn't Thanksgiving this casserole is worth making because it's easy to make and very satisfying. Enjoy!
Provided by bstotter
Categories Dessert
Time 1h10m
Yield 1 casserole, 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Mash the carrots in a separate bowl.
- In another bowl, mix wet ingredients then add the mixture to the dry ingredients in a big mixing bowl. Add the mashed carrots and continue mixing until everything is fully incorporated.
- Put the mixture in a greased, 2-quart baking dish. Bake for 1 hour. Best served right out of the oven or warmed up.
Nutrition Facts : Calories 542.6, Fat 30.3, SaturatedFat 4.4, Cholesterol 105.8, Sodium 573, Carbohydrate 62, Fiber 4, Sugar 32, Protein 7.5
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
MOM'S CARROT PUDDING
Posted as a request. I havent made it but have enjoyed it every year at Christmas. Its not Christmas without my mom's carrot pudding. She reheats it in the jars in the microwave with a piece of plastic wrap over the top, stirring occasionally till hot. Serves it with a hard sauce and whipping cream. Prep time is approx, Cooking time is processing time in the canner.
Provided by KennKonn
Categories Dessert
Time 2h30m
Yield 2 Quarts, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Combine raisins, currants, fruit and almonds.
- Sift together flour, soda, cloves, cinnamon and nutmeg over fruit. Stir to coat fruit.
- Cream shortening until smooth, add sugar and beat until light. Add egg and beat until fluffy. Add carrot and 1/2 the potato, blend. Gradually add flour fruit mixture and blend. Add remaining potato. Stir just to blend.
- Mom usually times this by 4 and can in quarts. Only fill quarts 3/4 full. Place lids on it and place in canner. Bring to a boil and continue to boil for 1 1/2 to 2 hours.
- To reheat, unseal jar and place in microwave covered with plastic wrap till hot, stir occasionally.
Nutrition Facts : Calories 860.2, Fat 31.1, SaturatedFat 7.2, Cholesterol 52.9, Sodium 386.3, Carbohydrate 144.3, Fiber 7.5, Sugar 100.9, Protein 9.9
MOM'S CHRISTMAS CARROT PUDDING
This is a tradition in my family and everyone looks forward to it. It's almost like a carrot cake and the sauce may sound a little odd but I never have it without it.
Provided by Narshmellow
Categories Dessert
Time 4h
Yield 10 serving(s)
Number Of Ingredients 22
Steps:
- Put everything for the pudding in a big bowl and mix it up so it is combined.
- Place batter in greased molds and carefully cover with tinfoil.
- You do not want any water falling over into the batter or it will be ruined.
- Put molds in a pot big enough to fit leaving a little room around the edges to pour the water into the pot.
- Fill the pot with water halfway up the side of the molds.
- Cover with lid and steam for 2 to 3 hours.
- Check to make sure the pot doesn't run dry.
- The pudding is done when it has a cake-like look to it.
- You may have to steam for a longer period of time.
- It is best to make this a few days ahead of time and cool it in a pantry or fridge so that the flavors may blend.
- Sauce: Combine sugar, cornstarch, salt, nutmeg, cinnamon, and allspice.
- Add water.
- Cook until thickens and clear looking.
- Add vinegar and stir.
- Make this the day you are going to serve.
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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