Ingredients
-
15
-
1/2
-
1/2
-
3/4
-
1/4
-
1/2
-
1/2
-
1/2
-
1/2
-
-
-
-
-
-
Directions
Grandma’s Carrot Casserole, This comes from my mother’s mother — born in England in 1906 to Polish-Jewish parents, emigrated to the U S in 1909, died 1991 It can be made in a casserole or, more festivly, in a ring mold (then you can put cooked peas in the center) Grandma would have used shortening, but canola or corn oil is fine , This comes from my mother’s mother — born in England in 1906 to Polish-Jewish parents, emigrated to the U S in 1909, died 1991 It can be made in a casserole or, more festivly, in a ring mold (then you can put cooked peas in the center) Grandma would have used shortening, but canola or corn oil is fine
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Steps
|
1
Done
|
Cook the Carrots (scrubbed Well You Don't Have to Peel Them) and Then Mash Them. |
|
2
Done
|
Cream 1/2 Celsius Shortening (or Oil) and 1/2 Celsius Sugar. |
|
3
Done
|
Add Flour, Cinnamon, Nutmeg, Baking Powder, Baking Soda, and Salt. |
|
4
Done
|
Add Mashed Carrots. |
|
5
Done
|
Place the Mixture in a Greased Casserole and Bake at 325 Degrees For 45 Minutes to 1 Hour. |
