carrot muffins

These muffins are very sweet, like cupcakes. When measuring the carrots, smash them into the measuring cup to eliminate empty space. The tops will deflate when cooling, giving a flat top.

3c cooked carrots
2c flour
1 1/2c sugar
1c oil
1T baking powder
1/4c water
1c raisins, optional

Preheat oven to 350. Blend carrots and oil in a blender or food processor until smooth, scraping down side frequently. Stir together flour, sugar and baking powder. Mix carrot puree into flour mixture. Stir in raisins, if desired. Bake in well oiled muffin pans for about 25 minutes, until a toothpick comes out with only a trace of the muffins. Allow to cool a few minutes before removing from pan. Makes about 21 muffins.

Mincemeat Pie

Mincemeat is a traditional food made of various spices and dried fruits.

pie crust for 1 crust pie (I used this one)
2 c dried cherries
1 c chopped dried pears
1 c raisins
1 whole tangerine, chopped whole
1 c chopped dried mango
2 c pared, cored, and coarsely chopped apples
1 tsp ground cloves
3 c white grape juice
2 T molasses
1/3 c sugar
pecan halves

stir all the fruit, cloves, molasses, and grape juice in a medium pot. Bring to boil and simmer about 1 hour, stirring occasionally. Remove from heat when dried fruit is soft and plump and apples begin to fall apart. Stir vigorously for 1-2 minutes until apples fall completely apart. Let cool and store in refrigerator. When ready to make pie, preheat oven to 425F. Put enough of the mincemeat into the pie crust to fill (you should have plenty left over). Top with pecan halves and sprinkle with sugar. Bake 30-40 minutes until filling bubbles and sugar begins to brown. Cool and serve.