2/3 Cup or 150 g Butter
1/2 lb or 250 g Carrots (about 3 medium carrots)
1 Cup or 200 g Sugar
1 2/3 Cup or 200 g All Purpose / Plain Flour
2 tsp Cinnamon
2 tsp Baking powder
2 Large eggs
1 Cup or 125 g Sultanas
1/2 Cup or 50 g Pecan Nuts
1.. Preheat the oven to 325* F or 170* C. Grease and line a 9 inch / 1 lb loaf pan. (if making muffins, you will need 12 muffin liners and preheat oven to 400* F or 200* C)
2.. Melt the butter in the microwave.
3.. Peel and grate the carrots. (use the fine grate holes).
4.. Add the carrots, sugar and butter in a bowl.
5.. Sift in the flour, cinnamon and baking powder.
6.. In a separate bowl, lightly beat the eggs then add to the mixture.
7.. Break up the pecans and add those together with the sultanas to the mixture.
8.. Combine everything then add to the baking pan.
9.. Bake for approximately 1 hour 10 minutes. Test with a skewer in the middle of the cake if it comes out clean.
**Tip: if your cake needs a little more time baking, cover the top with foil to avoid over browning.
For muffins, bake for about 20 minutes.
10. Allow to cool before slicing.
~:Before and After Cooking Measurements:~
Cornmeal – 1 cup = 5/12 cups cooked<<<(not clear on this one!..lololol...GrannieCas/CSW)
Egg Noodles – 3 cups = 3 cups cooked
Quick Oats – 1 cup = 1 & 3/4 cup cooked
Rice, long grain – 1 cup = 3 cups cooked
Spaghetti – 8 oz = 4 cups cooked
Apples – 4 cups = 5 cups cooked
Apricots – 3 cups = 4 cups cooked
Peaches – 3 cups = 5 cups cooked
Pears – 3 cups = 5 cups cooked
Kidney, navy etc – 1 cup = 2 & 1/4 cups cooked
Apple – 3 medium = 2 & 3/4 cups diced/sliced
Avocado – 1 lb (8 to 12) = 2 & 1/2 cups sliced
Banana – 1 lb (3 to 4) – 2 c sliced or 1 & 1/3 cup mashed
Lemon – 1 medium = 3 Tbsp juice
Carrots – 1 lb (6 to 8 med) = 3 cups shredded
Celery – 1 med bunch = 4 &1/3 cups chopped
Green Onion – 1 bunch = 1/2 c sliced
Green Pepper – 1 large = 1 cup diced
Onion – 1 medium = 1/2 cup chopped
Potato – 3 medium = 2 cups cubed
I would like to try this. Do you add the vegetables to the cider or do you put them in a steamer basket over the cider?
Step 1.. **Pour cider into large high-sided skillet set over medium-high heat; bring to a boil. Add broccoli florets, Brussels sprouts and salt; toss to combine. Cover and reduce heat to medium-low. Steam vegetables 8 to 10 min. or until tender. Toss with butter to coat.**
You just use a "high-sided fry pan/skillet"
I still have a gallon of maple syrup left that i brought back from my visit to Montréal in may ... i will try this one for sure .... what's not to love caramelized onions and the sweet taste of maple syrup. MERCI for sharing this one!
tu es plus que bienvenue!
This sounds delicious, my son will go crazy over this
Thanks for posting this recipe
Let us know just "how crazy" he goes, okay?
thank you so much I enjoy your recipes
Thank you to all who replied...I enjoy sharing them with everyone!
AND I also enjoy the comments/conversations that ensue as well.
Have a great day......I'm off to work! Drat!
Roasted Delicata with Maple Syrup and Thyme:>>
Recipe Notes:>>The skin of this squash is entirely edible, though you may find it preferable to eat the tender insides. Figure about a half squash per person, although smaller appetites may do with a quarter of a squash.
Yield: 6 Servings
3 whole delicata squash
1 & 1/2 tablespoons butter
1 & 1/2 tablespoons pure maple syrup
Salt and pepper to taste
6 small sprigs fresh thyme or 1/8 teaspooon dried thyme
1.. Preheat oven to 450* degrees F.
2.. the squash. Use a large, sharp knife to slice off the stem. Cut the squash in half lengthwise. Use a spoon to scoop out the seeds and string. Discard. Set the squash cut-side-up on a baking sheet.
3.. Put a dab of butter in the center of each squash.Drizzle the maple syrup into the cavity of each squash. Sprinkle salt and freshly ground black pepper over the flesh of the squash. Set a small sprig of thyme or sprinkle the dried thyme in each half.
4.. Bake until the squash is very tender when pierced with the tip of a knife. The time will vary depending on the size of the squash, but will range from 35 to 45 minutes.
5.. Remove from oven and serve.
yummy!Who has a spoon?
Roasted Delicata Squash Recipe:>>
Serves 2-4 as a side dish...
2-4 delicata squash, depending on size (~1.5 lbs)
2 tbsp olive oil
salt to taste
Preheat oven to 425* degrees.
1.. Clean the delicata squash by running under warm water and scrubbing away dirt with your hands. If there are any hard spots on the squash, you can scrape them off with a butter knife.
2.. With a sharp knife, cut delicata in half lengthwise. This should be easy and not require any crazy hacking. With a spoon scoop out the seeds and discard (you can save these and prepare them like pumpkin seeds if you wish). Cut each delicata half into 1/2 inch segments, creating moon-shaped pieces that have slight bumps around the curve.
3.. Arrange the pieces in a single layer in a metal baking pan and coat in 2 tbsp olive oil. Too much oil can make the squash soggy. Salt gently. ItÃ¢ÂÂs okay if the pieces are a little crowded, but try to maximize the surface area of the squash touching the pan. The browning only occurs where the squash and pan meet.
4.. Place in oven and roast 10 minutes. Using a spatula (I use tongs for most veggies, but delicata squash are easily squished and hold up better if you donÃ¢ÂÂt pinch them) turn the squash in the pan so that the light sides are now touching the pan and the brown sides are facing upward.
5.. Continue roasting, turning every 7-10 minutes until both sides of the squash pieces are golden brown and the texture is creamy to the teeth all the way through, about 25-30 minutes. Adjust salt.
6.. Serve as a side dish with the rest of your dinner.
Delicata Uncooked Squash
Oven Roasted Delicata Squash
You are very welcome WendyMargaret
Yummy, I don't like salmon, but I'm gonna make it with shrimp. I'll be the hit of the next neighborhood party.
Let us know just how popular you become, okay?