Archive for November 21st, 2011

Carrots Au Gratin

This is a great side dish to a holiday meal. It also works well as a Sunday Supper Side.  It’s been in my recipe collection a very long time and it’s still a favourite go to!

This serves 4 so double it or a crowd!

Carrots Au Gratin

1/2 – 3/4 cup Corn flakes (crunch them in a ziplock)
3 tbsp butter, melted
1 tbsp butter
1 tbsp flour
1/2-3/4 cup milk
1/2 cup grated sharp cheddar cheese
2.5 cups sliced carrots
1/2 cup onions, chopped
1/2 cup water
salt & pepper to taste

Preheat Oven to 370F

Here we go
Combine crushed corn flakes and all the melted butter in a small bowl. Set aside. In a pot over medium-high heat bring water to a boil.  Add in your onions, carrots, salt and pepper.  Turn down to a low simmer and parboil ingredients until tender.

In another pot melt 1 tbsp of butter over med-high heat.  Add your flour stirring for 1 – 2 minutes. Slowly pour in your milk until all combined. Let mixture thicken. Then add your cheese a spoonful at a time stirring to mix well. Once all cheese has been added, pour your sauce into your carrot mixture and stir to combine.

Almost there
Pour in your cheese sauce/carrot mixture into a casserole dish sprayed with Pam. Top with crushed corn flake/butter mixture.  Bake for 20 minutes. Take out of oven and allow to cool a few minutes before serving.

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Mini Cinnamon Muffins.  Quick. Easy. Yummy.  Perfect for lunches or snacks. This recipe makes approximately 24 mini muffins.

Adapted from ATCO Blue Flame Kitchen

Cinnie Minnies

1 1/2 cups flour
2 tsp baking powder
1-2 tsp cinnamon
1/2 tsp salt
1/3 cup butter, melted
1/2 cup sugar
1 egg
1/2 cup buttermilk
1 tsp vanilla
2 tbsp sugar
1/2 tsp cinnamon (extra)
Mini muffin pan
Pam or mini muffin liners

Preheat oven to 375F (190C)

Combine four, baking powder, 2 tsp cinnamon and salt in a bowl.

In a separate bowl whisk together melted butter, 1/2 cup sugar and egg until well blended. Stir in buttermilk and vanilla. Add to flour mixture and stir just until blended. Do not overmix.

Get your pan ready. Either put muffin liners into the muffin cups or spray with Pam. In a separate bowl mix together 2 tbsp sugar and 1/2 tsp cinnamon. Set aside.

Spoon 1 tbsp of batter into each muffin cup until all filled. Sprinkle the sugar/cinnamon mixture on top of the muffins.

Bake for 10-12 minutes or until muffins cooked through (test with toothpick). Remove from pan and cool on a rack.

These freeze nicely.

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