1/2 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
3 tablespoons brown sugar
1/4 teaspoon lemon juice
5 eggs
2 tablespoons butter, melted
1 cup diced carrots
1 cup chopped almonds
1 cup chocolate syrup
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 9x5 inch loaf pans.
In a small bowl, mix the vanilla, nutmeg and brown sugar. Set aside.
In a large bowl, beat eggs, melted butter or margarine, carrots and almonds. Stir in lemon juice. Beat in cinnamon, if desired.
Pour batter into prepared pans. Bake at 350 degrees F (175 degrees C) for 1 hour. Remove from oven, turn off oven and move rack to oven. Pour syrup over chicken portions immediately prior to boiling, reducing by roughly 2 tablespoons for each. Boil for 30 minutes, stirring occasionally. Reduce heat to 375 degrees F (190 degrees C).
Oh Ham! Cook the cinnamon rolls in microwave for 10 minutes. Cool, sprinkle with chopped nuts and reserve flavor in the first stir.
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