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Can't "Beet" a Make-Ahead Gift

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Mini Beet and Carrot Gift Loaves

(Family Features) A gift of fresh-baked goodies is always appreciated as a holiday offering, and you can't "beet" the homemade charm of these delightful, make-ahead mini loaves. 

Big on flavor and small in size, Mini Beet & Carrot Gift Loaves are moist and tender inside with bits of pickled beets sparkling like tangy jewels throughout.  The addition of beets is unusual but they help keep the loaves moist and add an unexpected and complementary flavor to the spicy batter. 

Convenient products like Aunt Nellie's pickled beets, packaged shredded carrots and pre-chopped nuts make preparation a breeze.  As an added time savings during the rush of the holidays, bake the loaves up to two months in advance and freeze until ready to use.

For the wrapping, place baked and cooled or thawed loaves in food-safe plastic bags and tie with a festive ribbon.  Even easier, simply bake the loaves in disposable foil pans from the supermarket.  A sprig of fresh evergreen tied to the outside makes a fun, seasonal embellishment, and a perfect way to spread cheer to family and friends.

Visit www.senecafoods.com to learn more.

Mini Beet and Carrot Gift Loaves

Ingredients
  • 1 jar (16 ounces) Aunt Nellie's Sliced Pickled Beets, drained
  • 1-3/4 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup packed light brown sugar
  • 1/2 cup vegetable oil
  • 2 eggs
  • 3/4 cup shredded carrots
  • 3/4 cup chopped walnuts or pecans
  • Topping:
  • 1/4 cup chopped walnuts or pecans
  • 1/4 cup packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons melted butter
  • 1/2 teaspoon pumpkin pie spice
  • Glaze (recipe follows)

Preparation
    1. Chop beets into 1/4-inch pieces; set aside. Preheat oven to 325°F. Spray 4 mini loaf pans or disposable foil pans (about 5 x 3 inches) with nonstick cooking spray.
    2. Combine flour, pumpkin pie spice, baking powder, baking soda and salt in medium bowl; mix well and set aside. Combine brown sugar and oil in large bowl; mix well. Stir in eggs. Gradually add flour mixture; mix well. Stir in beets, carrots and walnuts just until combined. Spoon batter into prepared pans.
    3. Combine topping ingredients in small bowl. Stir until crumbly. Divide evenly over batter in pans.
    4. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans to wire rack; cool completely.* Prepare Glaze and drizzle over cooled loaves. Store at room temperature up to 3 days. Freeze, unglazed, up to 2 months. Thaw at room temperature and drizzle with Glaze before serving.
    5. Glaze - Stir together 1/2 cup confectioners' sugar and 2 to 2-1/2 teaspoons milk in small bowl. Use spoon to drizzle over cooled loaves.

Calories: 175g     Total Fat: 9g
Cholesterol: 20mg     Protein: 3g
Carbohydrates: 21g     Sodium: 145mg

Serves
Makes 4 loaves (6 servings per loaf)

Notes, Tips & Suggestions
*Not necessary to remove loaves from disposable foil pans to cool, if using.

SOURCE: Aunt Nellie's Beets (Seneca Corporation)


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