"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Glazed Carrot Coins Recipe

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This recipe for Glazed Carrot Coins, by , is from The Duke Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lois Duke
Added: Saturday, February 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
12 medium carrots, cut into 1-inch pieces
1/2 c. brown sugar
3 T. butter
1 T. grated lemon peel
1/4 tsp. vanilla

Directions:
Directions:
In a saucepan, cook carrots in a small amount of water until tender; drain. Remove and keep warm. In the same pan, heat brown sugar and butter until bubbly. Stir in lemon peel. Return carrots to pan; cook and stir over low heat for 10-15 minutes or until glazed. Remove from heat and add vanilla.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Amy- when I made these for you I omitted the Lemon zest.

 

 

 

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