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Carrot Bread

1 pound carrots, peeled and grated
1 1/4 cups milk
1 1/4 cups unbleached flour
1 1/4 cups cornmeal
1 1/2 teaspoons baking powder
2 eggs, beaten
2 tablespoons melted butter or lard
1/2 cup honey
1/2 cup dried blueberries or raisins

Preheat oven to 375 degrees F.

Place carrots in a saucepan; add milk, and bring to a boil. Reduce heat and simmer for 5 minutes, stirring occasionally. Remove from heat and cool.

In mixing bowl, combine flour, cornmeal, baking powder, eggs, butter and honey. Stir in dried blueberries or raisins, carrots, and liquid. Butter a large loaf pan. Pour batter into pan and bake for 60 to 70 minutes, until a wooden pick inserted in the center of bread comes out clean.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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