Preheat oven to 325° F.
Grease a bread pan, I just used the wrapper off the butter I used in the recipe.
Cream together butter and sugar.
- 1/2 cup butter, softened
- 3/4 cup white sugar
- Zest from one lemon
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 tsp salt
- 2 tablespoon caraway seed
Add to the liquid ingredients. This is a thick batter, almost like a cookie batter.
Put in the bread pan and bake for 30 – 40 minutes, until knife comes out dry.
Very tart and tasty. I love caraway seeds. This is a lovely old-fashioned pastry.
Preheat your oven to 350° F.
In a plastic bag, toss 1 TBSP of corn starch, 1 TBSP of olive oil, and 1 tsp of caraway seeds, a pinch of salt and pepper. Add 1 pound of baby carrots. Shake until they are completely covered. Spread on a baking sheet. Bake 40 minutes.
I served on a bed of baby spinach and spring mix lightly dressed with balsamic vinegar. I liked the way the caraway, the little olive oil, the salt worked with the salad. Makes two large servings.
Wow, caraway and carrot is delicious. The caraway balances the sometimes overwhelming sweetness of roasted carrot perfectly.
I adapted this recipe from Melts by Fern Green, a cookbook I am currently reading. I used baby carrots and olive oil instead of vegetable oil and served on a salad. Otherwise the recipe is the same. She served it as a side with a sandwich melt…but I am out of bread. Otherwise, sounds like a great idea.