Carrot, Apple & Honey Recipes

Glazed Apricot Carrots with Peppers

This recipe is sure to become a family favorite - it's quick, easy, healthy and yummy!

2 lb. carrots, peeled and sliced
1 red pepper, diced
1 onion, diced
1/4 cup apricot jam (preferably low-sugar)
2 tbsp. fresh dill, minced
Salt and pepper to taste

Slice carrots 1/2 inch thick. Cook in boiling salted water until nearly tender, about 10 to 12 minutes. Add red pepper and onion and simmer 4 or 5 minutes longer. Drain well and return to heat. Stir in jam and dill; mix well. Add salt and pepper to taste.

Makes 6 servings

Nutritional Information: 100 calories per serving, 0.4 g fat (0.1 g saturated), 0 mg cholesterol, 2 g protein, 24 g carbohydrate, 96 mg sodium, 381 mg potassium, 1 mg iron, 5 g fiber, 50 mg calcium.

Honey Apple Cake

This moist and delicious cake combines apples and honey, two traditional foods that represent good wishes for a sweet and healthy New Year! Use a large (14 cup) processor to make this cake (see note).

3 1/4 cups flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. ground cinnamon
1/4 tsp. ground ginger
2 medium apples, peeled and cut in chunks
3 eggs plus 2 egg whites (or 4 eggs)
1 cup sugar
1/2 cup canola oil
1 cup liquid honey
3/4 cup cold tea
1/4 cup brandy

Preheat oven to 325°F.

Steel Blade: Process flour, baking powder, baking soda, cinnamon and ginger for 10 seconds, until blended. Transfer to large mixing bowl. Process apples until finely minced, 8 to 10 seconds. Measure 1 cup firmly packed and set aside.

Process eggs and egg whites, sugar, oil and honey for 2 to 3 minutes, until light. Do not insert pusher in feed tube. Add dry ingredients to batter alternately with tea and brandy. Process with quick on/off pulses, just until blended. Do not over-process. Add apples and process with quick on/off pulses, just until mixed.

Pour batter into sprayed 12-cup fluted tube pan (Bundt pan). Bake for 1 hour and 10 minutes, until cake tests done. A wooden skewer inserted into the center should come out dry. If necessary, cover top of cake with foil to prevent over-browning. Let cake cool in pan for 20 minutes. Carefully loosen with a flexible spatula; invert cake onto a serving plate.

Yield: 15 servings. Freezes well.

Note: If you don't have a large processor, add beaten egg mixture to dry ingredients in mixing bowl alternately with tea and brandy. Mix with a wooden spoon until blended, about 45 seconds. Stir in apples.

Additional Comments: If you don't have brandy on hand, you can substitute Grand Marnier, orange juice or peach brandy. Apple juice can replace half of the tea for a delicious taste.