I'm preparing to make our family's traditional carrot ring but, though delicious, I feel that it could be more flavorful and exciting. I also would like to get away from using the dreaded Crisco. Do you think replacing butter would seriously impact the texture and fluffiness of it? Also, any suggestions for spice/flavor additions would be great. Thanks!
1 1/2 cups grated carrots
1 cup spry or crisco
1 1/4 cup flour
1/2 cup brown sugar
1 tsp. baking powder
1 tsp. lemon juice
1/2 tsp. soda (dissolved in 1 tbsp. cold water)
by Caryn Ganeles | Food historian Susan Tucker included bread pudding as one of the definitive New Orleans foods in her...
by Colleen Rush | It's Carnival season in New Orleans: a period of celebration, indulgence, and debauchery leading up...
by David Klein | Welcome to Slow Cooker Week! We're sharing all our favorite Crock Pot recipes, tips, tricks, and advice...
by Amy Sowder | Welcome to Slow Cooker Week! We're sharing all our favorite Crock Pot recipes, tips, tricks, and advice...