September 2017 - Road To The Farm
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organic canned carrots

Carrot Custard

A wonderful treat that is rich in protein. Heart-warming and cozy fall dish that your whole family will crave, especially as the nights grow longer and the howl of the fall breeze creeps in. Bake fresh in the morning for breakfast or make ahead the night before. It is delicious warm or cold.   Ingredients: 2 pint jars of canned carrots 8-12 eggs 1/4 cup melted coconut oil (plus 1 Tablespoon each, for the skillet and cake pan) 1 cup brown sugar 2 Tablespoons molasses 1 Tablespoon cinnamon 1 teaspoon nutmeg 1/2 teaspoon cloves 1/2 teaspoon mace (optional)   Instructions: Preheat oven to 350F Canned carrots retain a lot of moisture making the texture mushier than most people appreciate. You can easily reduce the water retained in the carrots by cooking in a skillet for a few minutes. I prefer a cast iron pan with...