You Asked For It: Cracker Barrel Baby Carrots recipe

I would like to know how Cracker Barrel prepares its carrots. Thank you.

Kay Nugent, St. Petersburg

Although Linda Bittaker of Clearwater is not familiar with the carrots from Cracker Barrel, she found this copycat recipe online for Kay to try. This is a low-maintenance dish. Because the carrots I had were small, I chose to check them at 30 minutes, rather than the longer 45-minute cooking time. They were almost done. I added the salt, brown sugar and margarine and waited for the margarine to melt and then served them. I salted them a bit more and craved more of a brown sugar taste. Because you add the brown sugar while there is still water in the pan, it allows it to dissolve but also washes away some of the flavor. If your carrots are larger this might not be the case when allowed to cook longer. Judge cooking time by the size of your carrots. Start checking smaller carrots for tenderness at 20 minutes.

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Dorothy Dorsey of Clearwater is looking for an updated tunnel of fudge recipe. The one she has from 1973 calls for a package of frosting mix, which is no longer made. Mary Milian of Spring Hill always enjoyed the buckwheat pancakes from IHOP, formerly called the International House of Pancakes. She has tried to reproduce them at home, but they are not the same. She would be so happy if someone has the exact recipe, measurements and ingredients so she can make them at home. Lorraine Edie, also of Clearwater, would like a recipe or any suggestions about using boxed cheddar cheese soup mix.

Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail youaskedforit@tampabay.rr.com. Include your name, city and phone number.

>>easy

Cracker Barrel Baby Carrots

2 pounds fresh baby carrots

1 teaspoon salt

1 tablespoon brown sugar

2 tablespoons margarine

Rinse carrots and place in a 2-quart saucepan. Pour enough water in saucepan to just cover the top of the carrots. Cover carrots with lid and place on medium heat and bring to a boil. Turn heat to low and simmer 30 to 45 minutes until the carrots are tender when pricked with a fork. (Testing note: Check smaller carrots at 20 minutes; they will likely be done at 30.)

When carrots start to become tender, pour off half the water from the carrots and add salt, brown sugar and margarine. Place lid on pan and cook until completely tender but not mushy. More salt may be added if necessary.

Serves 6.

Source: copykat.com

You Asked For It: Cracker Barrel Baby Carrots recipe 03/01/11 [Last modified: Tuesday, March 1, 2011 3:30am]

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