Oven Roasted Carrots with Orange-Honey Glaze

Serves 4

Watch out for the rabbits!

8 fresh carrots with tops

2 tablespoons olive oil

Salt and pepper to taste

Preheat the oven to 400º. Cut the tops from the carrots leaving about ½-inch of the green stems. Wash the carrot tops and dry the tops to use for garnish.

Brush the carrots clean under running water, dry. Place the carrots on a foil-lined baking sheet. Pour the olive oil over the carrots until each carrot is coated.

Sprinkle with salt and pepper.

Bake for 15 to 25 minutes depending on the thickness of the carrots. Carrots are cooked when fork tender at the thickest part.

Place the carrots on a platter, and set the carrot tops back on the stem end of the carrots so that it appears that you have a fresh bunch of carrots on the plate (see photo above). Pour the dressing over the carrots, and serve. 

Dressing:

1 tablespoon warm honey

1 teaspoon apple cider vinegar

1 teaspoon oil

1 teaspoon of orange zest

Mix all ingredients together with a wire whisk and pour over the carrots.

(Seasoned in the Kitchen by Linda Rogers Weiss, available on Amazon)

Mother’s Lemon Ice-box Pie

My mother would begin serving lemon ice-box pie in spring, and continue all through summer. This is one dessert that is definitely satisfying. It’s my absolute favorite pie. I’ve reduced the number of egg yolks and it’s still smooth, silky and lemon tart.

1 (10-inch) glass pie plate

vanilla wafers

3 egg yolks

2 (14-ounce) cans regular or fat-free sweetened CONDENSED milk

1 cup fresh lemon juice

Topping:

1 cup heavy cream

2 tablespoons sugar

Preheat the oven to 325 degrees. Spray the pie plate with a non-stick cooking spray. Line the plate on the bottom and around the sides with whole vanilla wafers. In a large bowl, using a mixer or wire whisk, mix the egg yolks, condensed milk and lemon juice until thoroughly blended. Carefully pour the mixture into the pie plate. Bake until the pie is set. It can take as long as 40 minutes in a regular oven or as short as 20-25 minutes in a convection oven. When the center of the pie is set, remove from the oven to cool on a wire rack. Refrigerate when cooled. When ready to serve, add whipped cream.

Topping: Add the heavy cream and sugar to a mixing bowl and beat until soft peaks form. Spoon over each serving of pie.

 (Memories From Home, Cooking with Family & Friends by Linda rogers Weiss, Amazon)