We got our first major snowfall of the season and my oldest daughter came to spend the day with me and do a little shoveling. For supper, I made our go-to meal on a cold winter day – potato soup with homemade yeast rolls.
For dessert, I went back to a recipe I had first made in 1989 from a cookbook called Blue Ribbon Cookies. It was a nice finish to a hearty, body-and-soul warming meal.
CARROT BARS WITH ORANGE CREAM FROSTING
Preheat oven to 375 degrees F. Grease and flour a 9×9″ baking pan
- 1/2 cup canola oil
- 1 egg
- 2 Tblsp. water
- 1/2 cup granulated sugar
- 2 Tblsp. sour cream
- 1/4 tsp. vanilla
- 1 cup all-purpose flour
- 1/4 tsp. baking soda
- 1/8 tsp. salt
- 1/8 tsp. ground ginger
- 3 Tblsp. chopped nuts
- 3 Tblsp. raisins
- 1/2 cup grated carrots
In a medium bowl, whisk together the oil, egg, water, sugar, sour cream and vanilla.
In a separate small bowl, mix together the flour, baking soda, salt and ginger. Add the dry ingredients to the oil mixture and blend well. Stir in the nuts, raisins and grated carrots.
Spoon mixture into a 9×9 greased and floured baking pan. Bake @ 375 degrees F for 20-25 minutes until the top is golden brown. Cool in pan placed on a rack.
When the bars are cool, frost with:
ORANGE CREAM FROSTING
- 1 Tblsp. softened butter
- 1-1/2 oz. softened cream cheese
- 3/4 Tblsp. orange juice concentrate
- 1 cup confectioners’ sugar
Place above items in a small bowl and whisk until smooth. Frost top of bars.
Cut into squares to serve.
I’m not a big fan of snow, but being able to share a meal with my daughter in front of the fireplace makes it a lot more pleasant.