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April 2001 Carrot Recipes
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*Last month's winner - Michelle H

a1debby.gif (3513 bytes)Coca-Cola Carrot Cake

The Cake ingredients
2 cups flour, sifted
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons Cocoa
3 eggs
1 1/2 cups sugar
1/2 cup vegetable oil
3/4 cup Coca-Cola
1 1/2 teaspoons vanilla
2 1/4 cups raw carrots, grated
1 cup nuts, chopped
1 cup coconut, flaked
Coca-Cola Syrup ingredients
3/4 cups sugar
2 teaspoons cocoa
6 tablespoons Coca-Cola
6 tablespoons butter
1 tablespoon light corn syrup
1/2 teaspoon vanilla

The Cake: Mix all dry ingredients together. Beat the eggs well; add sugar, oil, 3/4 cup Coca-Cola, vanilla and beat well. Stir in the dry ingredients until smooth, then add the carrots, nuts and coconut. Mix well. Bake in a greased and lightly floured 13 x 9 pan in a preheated 350 degree oven for 40-50 minutes or until the cake tastes done. Remove from oven and prick hot cake all over with a fork, the pour the Coca-Cola syrup (see syrup instructions below) slowly, evenly over the top. Serve warm or room temperature with lightly sweetened-vanilla flavored whipped cream.
Coca-Cola Syrup: Combine sugar, cocoa, cola butter and corn syrup in saucepan; bring to a boil over medium heat, stirring constantly. Continue boiling and stirring until thick and syrupy, approximately 5 minutes. Add vanilla extract. Remove from heat and pour, hot, over hot cake.

a1mich.gif (3723 bytes)Morning Glory Muffins
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 1/4 cups white sugar
1 tablespoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups grated carrots
1 apple - peeled, cored, and chopped
1 cup raisins
1 egg
2 egg whites
1/2 cup apple butter
1/4 cup vegetable oil
1 tablespoon vanilla extract
2 tablespoons chopped walnuts
2 tablespoons toasted wheat germ
Preheat oven to 375 degrees F (190 degrees C). Lightly oil 18 muffin cups, or coat with nonstick cooking spray.
In a medium bowl, whisk together eggs, egg whites, apple butter, oil and vanilla.
In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt. Stir in carrots, apples and raisins. Stir in apple butter mixture until just moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full.
In a small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops.
Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.

Carrot Bread
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4 eggs
2 cups sugar
1 1/4 cups salad oil
3 cups all purpose flour
2 tsps. baking powder
1 1/2 tsp. soda
1/4 tsp salt
2 tsps. ground cinnamon
2 cups finely shredded carrots
Beat eggs; then gradually add sugar, beating until thick. Gradually add oil and continue beating until thoroughly blend. In a separate bowl, stir to gether the flour, baking powder, soda, salt and cinnamon until thoroughly blended. Mix dry ingredients into the egg mixture until smooth. Stir in carrots. Spoon into 2 well greased 9" x 5" loaf pans (or 4 cleaned and greased 1 pound vegetable cans, filling no more than 2/3 full).
Bake in a 350 degree oven for 1 hour (45 minutes for 1-pound cans), or until a wooden skewer inserted into the center comes out clean.

Molded Carrot Gelatin Salad
1 6 oz. package orange flavored gelatin dissolved in 1/2 cup boiling water.
1 1/2 cups finely minced carrots
1 13 oz. can crushed pineapple, pressed dry, reserve juice
1 cup mayonnaise
1 1/2 cups reserved pineapple juice and cold water
Mix carrots, pineapple and mayonnaise together. Blend in juice and water, then stir in dissolved gelatin.
Pour into an oiled 6 cup mold. Chill until firm. Unmold and serve.

a1annt.gif (3602 bytes)Carrot Salad
3 cups julienne carrots
1 (20 ounce) can pineapple tidbits, drained
1 cup miniature marshmallows
1/2 cup raisins
1/2 cup diced celery (optional)
2/3 cup salad dressing (e.g Miracle Whip Tm)
2 teaspoons sugar
In a large bowl, toss together the carrots, pineapple, marshmallows, raisins and celery. Whisk together the salad dressing and sugar; pour over salad and toss. Chill for at least 12 hours.
My oldest loves this salad. I usually leave the celery out. Depends on how much you like celery. Enjoy!

a1donna.gif (3239 bytes)
(You just thought you didn't like carrots! This recipe has converted many nay-sayers)
2 lbs carrots (sliced and cooked fork tender)
1 bell pepper, chopped
1 onion sliced
1 can tomato soup
3/4 c vinegar
2 tsp. mustard
1/2 c. salad oil
1 tsp. Worcestershire (optional)
salt and pepper to taste
Add sauce to drained carrots, pepper and onion. Chill overnight.

a1rmary.gif (3780 bytes)Baked Carrots and Apple Casserole
6 apples peeled--I like granny smith or a good baking apple
2 cups cooked sliced carrots
1/3 C brown sugar
2 T flour
3/4 C orange or apple juice
Place half of the apples in a greased 2 quart casserole, place half of the carrots over them. Mix brown sugar flour sprinkle half the mixture over the carrots and apples, repeat layer..Pour apple or Orange juice over all.Bake uncovered in a 350degrees
oven for 45 minutes.. Can add raisins, even pecans would be great..Stir once or twice during cooking..Excellent with Pork or chicken.

Rich Carrot Cake
Stir together, 2 C flour, 2 t cinnamon, 1 t baking soda, and 1 t salt...set aside..
In another bowl mix together
1 1/2 C oil, 2 C sugar, 4 eggs,
1/2 C chopped Pecans, 3 C grated carrots and 1/4 C milk..
Mix both together with a spoon if stiff add one more egg...
Bake in Tube pan at 350 degrees
for about 45 minutes or until a toothpick comes out clean.
Can bake in 9X 13 or layer pans frost with Cream cheese frosting..

Carrot Crunch
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Cook: 6-8 carrots cut lengthwise with 1/2 t salt
Mix well: 1 1/2 T butter
1 1/2 T brown sugar
1/12 t. orange rind
1/4 cup toasted slivered almonds
Return carrots to pan and cook with sauce about 5 minutes

Glaze for Canned Finger Carrots
1/2 cup honey
1/2 cup catsup
1/2 stick oleo
Heat to melt oleo, stir and pour over carrots
Bake at 350 degrees for 1/2 hour
(Enough for 4 cans of carrots)

Carrot-Cheese Casserole
1 pound carrots, cooked and mashed about 2 cups
2 beaten eggs
1 1/2 cups milk
1 cup shredded cheddar cheese
1 cup cracker crumbs
1 t salt
2 T butter
Combine all ingredients and mix well
Bake at 350 degrees for 30 minutes or til knife comes out clean

a1sherron.gif (3600 bytes)Champagne Carrots
2 cups sliced fresh carrots 1/2 cup beef stock or canned beef broth
2 tbsp butter 1/2 cup white champagne
1 tbsp olive oil

Melt the butter in a large skillet. As it starts to bubble add the olive
oil. Sauté the carrots over median heat for 5 to 8 minutes. Add the beef
broth and champagne. Reduce the heat and simmer until liquid reduces and
carrots are tender and starting to caramelize. (I use dry beef stock powder -
not bullion - to make the broth)

Rosemary Carrots
a1sharon.gif (3555 bytes)
2 cups thinly sliced carrots
2 teaspoons instant chicken bouillon granules
2 tablespoons hot water
1 tablespoon brown sugar
1/4 teaspoon dried rosemary, crushed
1 tablespoon chopped chives
1/8 teaspoon pepper
Place carrots in 2-qt casserole. In small bowl or 2-cup measure, combine bouillon, water, sugar and seasonings.
Pour over carrots. Toss to coat; cover. Microwave at High 5 to 8 minutes, or until fork tender, stirring after half the cooking time.
Serves 4.

Carrot Bran Muffins
1 cup 40% bran flakes
3/4 cup skim milk
2 cups finely shredded carrot
1 cup whole wheat flour
2 tablespoons brown sugar
2 tablespoons vegetable oil
1 tablespoon lemon juice
1 teaspoon baking powder
1/4 to 1/2 teaspoon cinnamon
1/4 teaspoon salt
1 egg, slightly beaten
Combine all ingredients in large mixing bowl. Stir just until particles are moistened. Line each muffin or custard cup with two paper liners; fill half full. Microwave at High as directed below, or until top springs back when touched, rotating and rearranging after half the time.
1 muffin 1/4 to 3/4 minutes
2 muffins 1/2 to 2 minutes
4 muffins 1 to 2 1/2 minutes
6 muffins 2 to 4 1/2 minutes
makes 12 muffins.

a1jeanie.gif (3555 bytes)Copper Carrots
8 -10 fresh carrots, cooked & cooled (6 c chopped)
1 minced onion
1 sm green pepper, chopped
1 c sugar
3/4 c vinegar
1 tsp prepared mustard
1 tsp Worcestershire Sauce
1 tsp salt
dash of pepper
1/2 c salad oil
1 can tomato soup

Blend all ingredients EXCEPT first 3 & marinate in fridge 12 hrs
Add veggies. This is a very colorful & tasty side dish & it keeps well.

Carrot Burgers
1 1/2 c diced carrots
2 c crushed Cornflakes
2 eggs, beaten
1/4 c finely chopped celery
1 tbs finely chopped onion
1/2 tsp salt
1/4 tsp sugar
1/8 tsp pepper
Cook carrots til tender; drain.
Combine carrots with remaining ingredients. Mix well.
Form into 6 patties & cook over med heat about 3 minutes per side or til browned.

Carrots Au Gratin
a1stacy.gif (3754 bytes)
5 Tbsp margarine or butter, divided
1 1/2 cups Kelloggs Corn Flakes cereal, crushed to 3/4 cup
1/3 cup chopped onion
3 Tbsp all-purpose flour
1 tsp salt
1/8 tsp pepper
1 1/2 cups milk
1 cup (4 oz) shredded American cheese
4 cups sliced carrots, cooked and drained (about 1 1/2 lbs)
1 Tbsp dried parsley flakes
1. Melt 2 Tbsp margarine or butter. Combine with crushed Kellogg's Corn Flakes cereal; set aside.
2. Melt remaining 3 Tbsp margarine or butter in large saucepan over low heat. Add onion. Cook, stirring frequently, until onion is softened, but not browned. Stir in flour, salt, and pepper. Add milk gradually, stirring until smooth. Increase heat to medium and cook until mixture is bubbly and thickened, stirring constantly. Add cheese, stirring until melted. Remove from heat.
3. Stir in carrots and parsley flakes. Spoon mixture into greased 1 1/2 qt. glass baking dish. Sprinkle cereal mixture evenly over the top.
4. Bake at 350 degrees about 20 minutes or until thoroughly heated and bubbly. Remove from oven. Let stand about 5 minutes before serving.
Makes 8 servings.

a1joyce.gif (3540 bytes)ZESTY CARROTS
1 bunch carrots
1/4 cup carrot liquid
2 tsp. grated onion
3/4 tsp. horseradish
1/2 cup mayonnaise
1/2 tsp. salt
1/4 tsp. pepper
1/3 cup Pepperidge Farm stuffing, mixed with 1/4 cup melted butter
Cut carrots crosswise; cook until tender.
Reserve 1/4 cup liquid.
In a buttered casserole dish, mix carrots and rest of ingredients except stuffing.
Top with stuffing.
Bake at 375 for 20 minutes. Serves 4

Morning Glory Muffins
Makes 18 muffins Dense, moist & spicy
2 cups flour
1 cup sugar
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1 apple, peeled, cored and grated
1/2 cup raisins
1/2 cup shredded coconut
1/2 cup pecans, chopped
1 cup grated carrot
3 eggs
1 cup vegetable oil
2 tsp. vanilla extract
Preheat oven 350 F
Combine the flour, sugar, baking soda, cinnamon & nutmeg in a large mixing bowl.
Add the grated apple, raisins, coconut, chopped pecans & grated carrots.
Mix together thoroughly until mixture resembles a coarse meal.
In a separate bowl, beat the eggs slightly.
Add the vegetable oil and vanilla extract and beat well.
Pour into the dry ingredients and quickly combine.  Do not overbeat.
Spoon into greased muffin tins.
Bake 350 for 20-25 mins. or until golden brown.

Morning Carrots
Serves 8 An elegant side dish for brunch. These go very well with Ham Loaf with Mustard Sauce
4 carrots
1 Tbs. Grand Marnier
1 Tbs. butter
1 tsp. sugar
Peel the carrots and cut into strips about 3 inches long.
Put the carrots into a small pot of boiling water and cook for just 3 minutes.
Drain and place in a saucepan with the other ingredients.
Cook over medium heat, stirring occasionally, until the carrots are tender. Serve hot.

a1janet.gif (3606 bytes)
20 large mushrooms (about 1 pound / 2 inch in diameter)
1/2 cup broccoli finely chopped
1/2 cup of CARROTS finely chopped
1 tablespoon of onion finely chopped
1 cup of seasoned croutons, crushed (about 1/2 cup)
1/2 cup (2 ounces) shredded cheddar cheese
1/8 teaspoon of salt
2 tablespoons butter or margarine, melted
Preheat oven to 400 degrees
Cut thin slice from stem end of each mushroom
Remove stems and chop enough to equal 1/4 cup
Place in a mixing bowl
Place mushroom caps, rounded sides down, in a 9 x 13 baking dish
Chop broccoli, carrots and onion and add to bowl
Finely crush croutons in a sealed plastic bag
Stir into vegetable mixture along with the cheese and salt
Add butter and mix well.
Scoop mixture into mushroom caps
Bake 15-20 minutes or until tops are lightly golden
Serve warm. Yield 20 mushrooms

1 small onion finely chopped
2 celery stalks finely chopped
1 LARGE CARROT shredded
2 garlic cloves pressed
2 pounds of ground lean beef
1/2 cup rolled oats
2 eggs
3/4 cup of chili sauce, divided
2 teaspoons of dried thyme leaves
1 teaspoon of salt
1/4 teaspoon of ground black pepper

Preheat oven to 375 degrees
Chop onion and celery
Shred carrot
Press garlic into bowl
Add onion, celery, carrot, ground beef, oats, eggs, 1/4 cup of the chili sauce, thyme, salt and pepper; mix lightly but thoroughly
Shape meat mixture into loaf pan
Bake 1 hour
Spoon the remaining 1/2 cup of chili sauce over meat loaf
Bake an additional 10 minutes or until meat is no longer pink in center of the loaf and internal temperature of the meat loaf reaches 160 degrees.
Remove from oven
Let stand 10 minutes before slicing to serve.
Yield: 8 servings

apr01tam.gif (3247 bytes)GLAZED VEGETABLES
2 Tbs. cornstarch
1 can (14 1/2 oz.) Swanson Ready to serve clear vegetable broth
1 Tbs. vegetable oil
2 medium carrots, sliced (about 1 cup)
2 ribs celery, sliced (about 1 cup)
1 med. sweet red pepper, cut into strips
1 large onion, cut into wedges
1/2 tsp. ground ginger
1/4 tsp. garlic powder OR 2 cloves garlic, minced
1 cup fresh broccoli flowerets
1 cup fresh snow peas (about 4 oz.)
In bowl, stir together cornstarch and broth until smooth; set aside. In 10-inch skillet or wok over medium heat, in hot oil, stir-fry carrots, celery, red pepper, onion, ginger and garlic powder until vegetables are tender-crisp. Add broccoli and snow peas. Add reserved cornstarch mixture. Cook until mixture boils and thickens, stirring constantly. Reduce heat to low. Cover; cook 2 minutes or until vegetables are tender, stirring occasionally. Makes about 4 cups or 4 servings!

aprl1dor.gif (3206 bytes)Easy Morning Glory Muffins
    2 cups all-purpose flour       
    1 1/4 cups white sugar       
    2 teaspoons baking soda       
    2 teaspoons ground cinnamon       
    1/4 teaspoon salt       
    2 cups shredded carrots       
    1/2 cup raisins       
    1/2 cup chopped walnuts       
    1/2 cup unsweetened flaked coconut        
    1 apple - peeled, cored and shredded        
    3 eggs       
    1 cup vegetable oil       
    2 teaspoons vanilla extract       
1. Preheat oven to 350 degrees F. Grease 12 muffin cups or line with paper muffin liners.        
2. In a large bowl, mix together flour, sugar, baking soda, cinnamon and salt. Stir in the carrot, raisins, nuts, coconut and apple.       
3. In a separate bowl, beat together eggs, oil and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.    
4. Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.   Makes 1 dozen.

Hobo Dinner
Serves 4 (Kids like to help with this one! Quick, easy, and no clean up!)    
1 pound ground beef       
5 potatoes, peeled and cut into steak fries
4 large carrots, peeled and sliced lengthwise
1 onion, peeled and sliced into rings       
salt to taste       
ground black pepper to taste       
garlic salt to taste       
1. Preheat oven to 400 degrees F (200 degrees C). Line a 9x13 inch baking pan with aluminum foil.        
2. Shape the ground beef into 4 patties and place in pan. Layer the vegetables on top of the beef patties, starting with the potatoes, then carrots and finally onion rings. Season with salt, pepper and garlic salt to taste.    
3. Cover with aluminum foil and seal edges. Bake in preheated oven for 1 hour, or to desired doneness.        

Honey Glazed Pea Pods and Carrots
Serves 6  
2 cups sliced carrots
1/2 pound snow peas, trimmed       
3 tablespoons butter       
1/2 teaspoon cornstarch       
2 tablespoons honey             
1. Bring a large saucepan of salted water to a boil. Add carrots and cook until tender crisp, 10 to 12 minutes. Add pea pods and cook until tender crisp; drain and set aside.
2. Melt butter in the same pan and stir in cornstarch. Return carrots and peas to pan and stir in honey. Cook over medium heat, stirring occasionally, until heated through.        

a1debi.gif (3302 bytes)
This is from the Butter Busters cookbook and they are super good! I do not use the Sweet 'N Low or liquid Butter Buds so I don't know how that works out!
1 cup all-purpose flour
1 cup quick oats
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. lite salt (optional)
1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1/2 cup crushed pineapple in juice
1/3 cup plain non-fat yogurt (or Dannon Light fat-free vanilla yogurt)
2 Egg Beaters
1/4 cup liquid Butter Buds (or 1/4 cup Promise Ultra Fat-free margarine)
2 tsp. vanilla
1 cup packed brown sugar (or 1/2 cup brown sugar + 2 tsp. Sweet 'N Low Brown)
1/2 cup sugar (or 1/4 cup sugar + 3 packets Sweet 'N Low
1 1/2 cups shredded carrots
1/2 cup raisins
Preheat oven to 400º F. In a large bowl. stir together the flour, oats, baking powder, baking soda, salt and spices. In another bowl, stir together the pineapple, yogurt, egg
Beaters liquid Butter Buds, and vanilla. Stir in brown and white sugar until blended. Make a well in center of the flour mixture and stir in liquid just to moisten. Stir in the
carrots and raisins. Spoon the batter into muffin cups that have been lined with muffin papers and sprayed with a non-fat cooking spray. Bake 15-17 minutes, or until toothpick inserted in center comes out clean. Remove to wire rack to cool. Yield:24

a1joy.gif (3372 bytes)Indian Carrot Soup
There are a large variety of flavored pitas available, and they make a nice accompaniment to hot or cold soups. Try this soup with sesame or onion flavor.
Makes 4 servings.
2 tsp. olive oil
1 onion, chopped
2 tsp. curry powder
1/4 tsp. ground coriander
1/4 tsp. ground cardamom
4 carrots, peeled and cut into 1" chunks
3 cups low-sodium chicken broth
1/4 cup plain low fat yogurt
Carrot curls and mint sprigs, to garnish.
In a medium nonstick saucepan, heat the oil. Sauté the onion until softened, about 5 minutes. Add the curry powder, coriander and cardamom; cook, stirring, 1 minute. Add carrots and then broth; bring to boil. Reduce heat and simmer, covered, until carrots are tender, about 20 minutes. Strain the broth into a large bowl.
In a food processor or blender, puree the carrots with 1 cup of the broth. Stir the puree into the remaining broth; refrigerate covered until chilled. Serve, topped with the yogurt and garnish with a carrot curl and mint sprig.
Tip: Stirring in the yogurt tames some of the spiciness if your curry powder has lots of kick.
From Weight Watchers Complete Cookbook.

Carrot Raisin Celery Salad
a1jnet.gif (3588 bytes)
6 cups grated carrots
1 cup raisins
2 cups sliced celery
1/3 cup fat-free mayonnaise
Mix above ingredients and chill at least one hour. Serves 8

Carrot Salad
2 cups grated carrots
1/2 cup raisins
1 (8 3/4 oz) can pineapple tidbits, drained
1/3 cup mayonnaise
Combine ingredients and serve on a crisp bed of lettuce.

Minted Carrots
3 cups sliced carrots
1 tablespoon honey
1 teaspoon fresh or dried mint leaves
Butter spray
Heat 1 inch water to boiling and add carrots. When water returns to boiling, reduce heat and cover. Cook carrots until crisp-tender, around 10 minutes. Drain and toss with honey, mint and butter spray. Serves 4

a1sherie.gif (3536 bytes)Carrot Cake
2 cups unsifted flour-all purpose
2 1/2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 cup oil
2 cups sugar
3 eggs
8 oz can pineapple juice
2 cups grated carrots
1 1/2 cups coconut
1/2 cup chopped pecans
Mix dry ingredients. Beat sugar, oil and eggs thoroughly. Add pre-mixed dry ingredients. Beat. Add pineapple, carrots, coconut, nuts (can add raisins too). Bake in 13 x 9 pan at 350 for about 50 -60 minutes.
Toast 1 cup of coconut,then cool
Cream the following:
1 3 oz pkg. cream cheese
1/4 cup butter
3 cups sifted confectioner's sugar
Beat until smooth.
Add 1/2 the coconut and beat in.
other 1/2 cup coconut goes on top of icing. (add tablespoon of milk if needed for consistency adjustment)

apr1sal.gif (2180 bytes)Carrot Souffle
Preheat oven to 350
Mix very well together in a large bowl:
3-15 oz cans sliced carrots drained
1/4 cup  butter
1 cup sugar
2 eggs slightly beaten
3 tbsp. flour
1 tsp. baking powder
1 tsp. vanilla
1/2 teaspoon cinnamon.  
Pour into greased casserole dish and bake for 45 minutes.  

a1ruth.gif (3227 bytes)
This is delicious as an accompaniment to cooked shellfish and many white-fleshed fish.
2 cups carrot juice (about 8 medium carrots, cleaned and peeled)
4 tablespoons of cold, unsalted butter
Pinch of cayenne pepper
Pinch of cinnamon
Salt and pepper to taste
1 tablespoon fine herbs (chopped chervil, chive, tarragon)
Juice the carrots through a vegetable juicer. Skim any foam off the top. Pour the juice into a saucepan and place over medium heat. Bring the sauce up to just before the boiling point (tiny bubbles will begin to form) and remove from heat. Whisk in cubes of cold butter one at a time until all are incorporated.
Place back on the heat and simmer for 1-2 minutes. Add cayenne, cinnamon, salt and pepper. Just before serving, add the fine herbs. This sauce is best made minutes before serving.
Makes 2 cups of sauce, enough for about 6 servings.

apr01dot.gif (3512 bytes)SUNSHINE CARROTS
5 Med. Carrots
1 tsp. sugar
1 tsp. cornstarch
1/4 tsp. salt
1/4 tsp. ginger
1/4 cup orange juice
2 tbsp. butter or margarine
Slice carrots diagonally about 1" thick. Cook covered, in salted boiling water about 20 mins. or until tender. Drain. Combine sugar, cornstarch, salt and ginger in small saucepan Add orange juice and butter. Cook, stirring constantly, until it thickens and bubbles. Pour over hot carrots, tossing to coat evenly. yeilds 4 servings.

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