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  Easy Carrot Crunch
  Category: Misc Unsorted
  Author: Joy Kelsey, Lake City, Florida
  Date: 9/13/2010
  Hits: 1077
Serving size: approximately 8

Recipe note: I always loved to make this crunch with Sweet potatoes. But for another healthy alternative, I experimented with carrots. It is also good as a side dish without the crust.

Preparation time: 40 minutes

2 cans of carrots, drained and mashed
1/2 cup evaporated milk
1/2 cup Splenda
1 egg
1 teaspoon allspice
1 1/2 cups of Bisquick
1 cup chopped pecans
1/2 cup butter, melted
Preheat oven to 350 degrees.
Grease pan.
Mix mashed carrots, evaporated milk, Splenda, egg, & allspice in large bowl with mixer.
After mixing use a rubber spatula and place in pan.
Sprinkle mixture with Bisquick & pecans.
Drizzle butter over the top.
Bake for 30 minutes.

Reformatted from a recipe submitted to © Good Cooking, Inc.

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