Recipe Collection of RENEE WELLS
From The Voice
I have to be perfectly honest with you. I am not a cook, nor a connoisseur. But I do love to eat, and I love to try new things. So I’m sharing some of my “new things” with you for a couple weeks, because this is the time of year I love to get new recipes – for Thanksgiving, Christmas and New Year’s.
Because those holidays are coming up, I am going to be including a whole page of recipes in The Voice for a few weeks, hopefully finding something that is extraordinarily tasty, or at least extraordinary, for you to try out on your family during the holidays.
Ann’s Edibles will still be printed (Thanks so much, Ann) and I will accept any gift recipes sent to
us if you have something wonderful you traditionally make during the holidays.
I chose this recipe because Jerry and I grew carrots in our garden. I have to tell you all our baby carrots are already gone. But I have LOTS of big beautiful fresh carrots – and I will have those most of the winter, because we found the secret to keeping carrots cellar-fresh a few years ago. You need sawdust to bury them in and they will stay like new until about March. At that time, they may begin to put on a few little hair roots that will come off when they are peeled, which we seldom do. I usually just scrub them, so when the hair roots show up, I just get out a new Chore girl, either plastic or metal, and work them over.
This recipe has a wonderful nutty taste that I love, and I can honestly tell my kids who don’t like winter squash that this year it is not Squash Pie, which is what I generally bake. It looks like a very orange pumpkin pie, but tastes nothing like it. What a great way to give picky eaters a helping of Vitamins and
lots of carotene for their eye health!! And I am a real advocate of using fresh, not canned food for meals,
so this eliminates having to buy canned Pumpkin in December after the fresh pumpkins are gone. You
can always buy fresh carrots!!
A word of caution: If you do not have unsalted butter (which I can easily have because I make
my own) you may want to go a little light on adding the salt – maybe a half teaspoon instead. Also you
can also substitute Pumpkin Pie Spice for the cinnamon and nutmeg. It will make it a little stronger,
because of the cloves in that combination spice.
Carrot Spice and Walnut Cake
Ingredients
•1 (9 inch) deep dish pastry shell, partially baked
•1 pound baby carrots
•1/3 cup honey
•2 eggs
•5 tablespoons unsalted butter, softened
•1 teaspoon salt
•1 teaspoon ground cinnamon
•1 teaspoon ground nutmeg
•1 teaspoon vanilla extract
•1/2 cup finely chopped walnuts
•1/2 cup packed brown sugar
•1/2 cup white sugar
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Steam carrots until soft but not mushy. Cool slightly.
3. Place carrots in food processor and puree until smooth. Add honey, eggs,
butter or margarine, salt, cinnamon, nutmeg, vanilla, and walnuts. Blend until
smooth. Pour mixture into a large bowl.
4. In a separate bowl combine brown sugar and white sugar, mixing well to
get all lumps out. Fold sugar mixture gradually into carrot mixture until well
incorporated. Pour mixture into partially baked pie shell.
5. Bake in preheated oven for 60 to 70 minutes, until toothpick inserted in
center comes out clean. Serve pie warm or cold. Refrigerate any leftovers.
