New Castle News

March 7, 2012

Courtney Caughey: Some more Easter dishes for you ...

Courtney Caughey
New Castle News

NEW CASTLE — Continuing on with my Easter dinner recipes, today I will introduce the candied carrots and lite coconut cake.

Candied carrots seem like they belong on the Easter table. I mean, we all know the Easter Bunny, and we all know that bunnies like carrots, so it's just right.

The candied carrots recipe that I have chosen comes from I have simplified the steps. Including preparation time and cook time, the carrots take 40 minutes to make. The recipe yields four servings.





Boil the carrots in a pan of lightly salted water. Let simmer on low heat for around 20 minutes. Don't let the carrots get too soft.

Drain the water from the pan. Leave the carrots on very low heat and stir in the butter, brown sugar, salt, and pepper. Don't use too much pepper! It's easy to do.

Cook until sugar begins to bubble. Serve 'em.

The lite coconut cake recipe I will be making also originates from Again, I've simplified. I have an easier time making a recipe when it's written in my own words. Well, naturally I guess.

This recipe yields 14 servings. Each serving has 289 calories.





Prepare the cake mix as directed on box. Bake cake in two 9-inch round layers. Cut each layer horizontally so you have four layers. The splitting can be a little tricky so be careful, or you may end up with crumb cake, haha!

Blend the sugar, the sour cream, and the coconut together. Stick the mixture in the refrigerator to chill.

Once chilled, spread the mixture between the cake layers, but leave 1 cup. Use that 1 cup to cover the sides and top of the cake.

Place the cake in an air-tight container and keep in the refrigerator for at least one full day before serving. Two days is even better.