Carrot Pine Nut Chile Bread Food

CARROT-WALNUT-CRANBERRY QUICK BREAD WITH VANILLA BEAN GLAZE

Steps:

• Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with butter and set aside.
• Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the cranberries and walnuts and toss together. Set aside.
• Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded carrots. Fold this mixture into the flour mixture until just incorporated.
• Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf pan and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
• Whisk together the confectioners' sugar, milk and vanilla bean seeds in a small bowl.
• Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

CARROT BREAD

Steps:

• Beat eggs.
• Add sugar and oil and beat thoroughly.
• Combine dry ingredients and add to egg mixture; beat well.
• Stir in carrots, nuts and raisins.
• Pour batter into a 9x5-inch loaf pan that has been sprayed with nonstick spray, or into 2 1-lb.pans.
• Bake at 350° for about 1 hour (about 40 minutes for the smaller pans).
• Cool in pan for 5-10 minutes, then remove from pan and cool completely on rack.

PINEAPPLE CARROT BREAD

Steps:

• In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, beat eggs; add carrots, oil, pineapple and vanilla. Stir into the dry ingredients just until moistened. Fold in nuts. , Spoon into two greased and floured 8x4-in. loaf pans. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. , If glaze is desired, combine confectioners' sugar and milk; drizzle over loaves.

CARROT NUT BREAD

Steps:

• Heat oven to 350 degrees. Grease bottom only of loaf pan.
• Mix carrots, sugar, oil and eggs in large bowl with spoon. Stir in remaining ingredients; pour into pan.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

CARROT BREAD

Steps:

• Preheat oven to 350 degrees. Lightly butter a 9 x 5 inch loaf pan
• In a mixing bowl, whisk together flour, baking powder, baking soda, pinch of salt and spices. In another mixing bowl cream butter and sugar until light. Add honey, eggs, 1 by 1, orange zest and juice. Fold wet ingredients into dry ingredients. Add carrots and raisins to batter and transfer it to prepared loaf pan and bake in middle of oven for 45 minutes or until a toothpick when inserted in center comes out dry. Rest on a rack for 15 minutes; turn out, cool on a rack.

CARROT-PINE NUT CAKE FROM PARMA

Steps:

• Preheat the oven to 375°F.
• In a medium bowl sift together the flour, baking powder, cinnamon, and salt. Set aside.
• Place the pine nuts, 1/2 cup sugar, and fennel seeds in a food processor and pulse to mince the nuts. Add the lemon zest, lemon juice, and the carrots (easily shredded with the food processor attachment). Pulse to mince the carrots. Add the mascarpone cheese and pulse until the cheese is incorporated. If you can't find mascarpone, cream cheese is a good substitute.
• In a large bowl, using a hand mixer, cream together the butter and remaining 1/2 cup sugar. Add the eggs one at a time, beating well between adding each additional egg.
• Add the carrot mixture to the butter mixture and stir until combined. Add in 1/3 of the reserved dry ingredients and stir until just incorporated. Add the rest in thirds the same way.
• Place the mixture in a lightly greased and floured 8 by 10 by-2-inch baking dish. Bake for 55 to 60 minutes. Giada filled a cupcake-paper-lined muffin tin 3/4 full each, and baked for 18-20 minutes for individual portions.
• Let the bread/cake cool for 1 hour, then dust with powdered sugar. Cut into squares and serve.

SIMPLE CARROT SALAD

Steps:

• Boil the carrots whole in lightly salted water for 8-10 minutes until just tender (or steam, if you prefer).
• While the carrots are boiling, use a pestle and mortar to mash the garlic to a paste with a pinch of salt, then add the cumin seeds and pound a little more to combine. Stir in the honey and lemon juice.
• Drain the carrots, leave until cool enough to handle, then slice on the diagonal and tip into a salad bowl. Toss the dressing thoroughly with the warm carrots, scatter over the raisins and pine nuts, then drizzle with the olive oil. If you have time, allow the carrots to stand at room temperature for an hour or so, for all the flavours to come together. Just before serving, toss through the coriander.

CORN BREAD, GREEN CHILI AND PINE NUT STUFFING

Steps:

• Cool corn bread completely. Cover and let stand at room temperature overnight.
• Combine raisins and tequila in large saucepan. Simmer 5 minutes. Remove from heat. Let stand until most of tequila is absorbed, stirring occasionally, about 2 hours. Drain well.
• Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop chilies.
• Melt butter in large skillet over medium heat. Add chopped chilies, onions, thyme, marjoram and sage. Cook until onions just begin to color, stirring occasionally, about 10 minutes. (Bread, raisins and chili mixture can be made 1 day ahead. Cover separately. Store bread and raisins at room temperature; chill chili mixture.)
• Crumble corn bread into large bowl. Add raisins, chili mixture, sourdough bread cubes and pine nuts. Toss to blend. Season stuffing to taste with salt and pepper. Mix eggs into stuffing.
• To bake stuffing in turkey:
• Loosely fill main turkey cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass or ceramic baking dish. Spoon remaining stuffing into dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover stuffing. Bake until top is just crisp and golden, about 15 minutes.
• To bake all of stuffing in baking dish:
• Preheat oven to 350°F. Generously butter 8-inch square glass or ceramic baking dish. Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.) Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes. Uncover and bake until top is crisp and golden, about 20 minutes longer.

CARROT AND PINEAPPLE BREAD

Steps:

• In a bowl, combine the dry ingredients. In a bowl, beat the eggs, sugar and oil; add carrot, pineapple and vanilla. Stir into dry ingredients just until moistened. Fold in walnuts. Pour into two greased 8x4-in. loaf pans., Bake at 350° for 55-60 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

CARROTS WITH PINE NUTS, RAISINS & PARSLEY

Steps:

• Put the carrots in a large pan and cover with water. Bring to the boil and cook for 6-8 mins until just tender, then drain. Can be done the day before; just chill the carrots until needed.
• Melt the butter in the same pan, add the pine nuts and sultanas, and cook for 2 mins until the pine nuts start to lightly brown. Return the carrots to the pan with the sugar, parsley and plenty of seasoning. Toss everything to coat.

PINEAPPLE CARROT BREAD

Steps:

• Combine flour, soda, salt and cinnamon; set aside.
• Combine eggs, sugar and oil in a medium mixing bowl; mix well.
• Stir in carrots, pineapple and vanilla.
• Add dry ingredients, mixing well.
• Stir in pecans.
• Pour batter into 2 greased 9x5x3 inch loafpans.
• Bake at 325 for 1 hour and 10 minutes or until done.

CARROT PINEAPPLE BREAD

Steps:

• In a bowl, beat eggs, sugar and oil; add carrots, pineapple and vanilla. Combine dry ingredients; beat into carrot mixture. , Pour into two greased 8x4-in. loaf pans. Bake at 325° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes; remove to a wire rack to cool completely.