Glazed Carrots
2 16-oz. bags of mini carrots
3/4 cup water
4 Tbsp. butter
3 Tbsp brown sugar
Bring carrots, water, butter and brown sugar to a boil. Cover and simmer for 10 minutes. Uncover and turn up heat and cook for another 10-12 min or until carrots are tender. Stir often.
Crockpot Mashed Potatoes
5 lbs potatoes, peeled and diced
1 cup Water
½ cup butter, cut into chunks
1 tbsp. salt
¾ tsp black pepper
1 1/3 cups milk, warmed
Place potatoes, water and butter into slow cooker. Season with salt and pepper. Cover and cook on High for 4 hours. Stir occasionally to help prevent potatoes from turning black. Do not remove the excess water from slow cooker. Mash potatoes with a potato masher or electric beater, adding the desired amount of warm milk to achieve a creamy consistency. Serve immediately or keep crockpot on low until ready to serve, stirring occasionally and adding more liquid as needed to prevent potatoes from drying out. Note: potatoes will turn dark if left in crockpot after mashing.
Apple Bread Pudding
1/2 cup butter
2 cups firmly packed brown sugar
2 eggs
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
2 tsp baking soda
2 cups flour
4 cups finely chopped or grated unpeeled apples. (I used gala apples)
Preheat oven to 325. To make pudding cream butter and brown sugar in a bowl. Add eggs and combine well. Combine cinnamon, nutmeg, salt and flour. Add to butter mixture. Fold in fruit. Bake in 9×13 pan for 1 hour. To serve, crumble pudding into serving dishes and top with caramel sauce. Can also add whipped cream and nuts.
Caramel Sauce
2 cups brown sugar
1 cup butter
1 cup heavy cream
1 Tb vanilla extract
Prepare sauce by stirring sugar, butter and cream over low heat until butter melts and sauce is hot. Add vanilla and ladle over crumbled pudding
Roast Beef
Meat was purchased precooked from Lower’s Meat, 700 South Highway 91, Richmond, UT 435.258.3755.
Draper 12 News 