Honey Glazed Carrots

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Discipline yourself and others won’t need to. –John Wooden

INGREDIENTS

  • 4 medium carrots, peeled and sliced into 1/4″ thick coins
  • 2 tablespoons butter
  • 2 tablespoons honey
  • 1/3 cup orange juice
  • 1/4 teaspoon salt
DIRECTIONS

  1. In a medium saucepan over medium-high heat melt the butter. Add the carrots and sauté until slightly brown around the edges.
  2. Add the honey and boil until the honey is thick and bubbly.
  3. Add the orange juice and salt, Boil until the carrots are tender and the sauce has reduced into a thick glaze.

Yield: 4 servings

Orange Butter Frosting

 The things that we love tell us what we are.–Thomas Aquinas

I found this recipe in an old recipe box I have held onto for decades.  Use it for carrot cake frosting or orange cake frosting or whatever else you want.

  • Rind of 1 orange, grated
  • Rind of 1/2 lemon, grated
  • 1/4 cup orange juice
  • 3 cups powdered sugar
  • 1 egg yolk
  • 3 tablespoons butter, softened
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt

Add grated orange and lemon rinds to orange juice.  Let stand 10 minutes.  Strain.  Set aside.  Combine powdered sugar, egg yolk, butter, lemon juice and salt.  Stir in orange juice to desired consistency.  Beat until smooth.  Yields frosting for one 9″ x 13″ cake.

Comfort Potatoes

Character is much easier kept than recovered. — Thomas Paine

This recipe looks so simple and plain and it is one of my very favorite recipes.  Don’t have much in your fridge or pantry?  If you have potatoes, flour, an onion and milk, you can make this tasty simple dish.  Be sure to slice your potatoes THIN.

Ingredients:

  • Potatoes
  • Flour
  • Milk
  • Salt and Pepper
  • Butter
  • Onion, thinly sliced (0ptional)
Thinly slice enough potatoes to cover a 9x 13 buttered baking dish.  Lightly sprinkle top of potatoes with seasoned salt, pepper and flour.  Dot with tiny chunks of butter.  Repeat these steps until your baking dish is about 3/4 full.  Pour milk over the top of it until the milk comes 1/2 way to 3/4’s of the way up the side of the dish.  Bake at 425 for about an hour or until potatoes are tender.