Funny how little girls are influenced and remember those simple little things Mama's did!
Here is my Mama's Copper Pennies!
|2||pounds carrots, cut into 1/4-inch slices (12 to 14 medium)|
|1/2||teaspoon salt, if desired|
|2/3||cup packed brown sugar|
|1/4||cup butter or margarine|
|1||teaspoon grated orange peel|
|Print these coupons...|
- Heat 1 inch water to boiling in 3-quart saucepan. Add carrots and, if desired, 1/2 teaspoon salt. Cover and heat to boiling; reduce heat. Simmer covered 12 to 15 minutes or until carrots are tender.
- While carrots are cooking, heat brown sugar, butter, orange peel and 1/2 teaspoon salt in 10- or 12-inch skillet over medium heat, stirring constantly, until sugar is dissolved and mixture is bubbly. Be careful not to overcook or the mixture will taste scorched. Remove from heat.
- Drain carrots. Stir carrots into brown sugar mixture. Cook over low heat about 5 minutes, stirring occasionally and gently, until carrots are glazed and hot.