No help on the freezing, I can mine. National Center for Home Food Preservation will have very good, reliable info on freezing carrots. Link below. You do know that the "baby" carrots....aren't. They are full size carrots cut to size and "polished" to round them off. Welcome to the forum! Deanna Here is a link that might be useful: National Center for Home Food Preservation

I've been working on these myself today.. I reduced the sugar to 2/3 each, used Whole Wheat Pastry Flour for the AP and diced a 1/2 c of apricots instead of raisins.. Hubby said "tell the boys they are no good". (so he can eat them all) LOL They are for tomorrows desserts..we have 9 coming, plus our 5. I'm glad they made quite a bit. I think they will freeze just fine..in fact..I may just wrap one up for my lunch box on Monday and tuck it in the freezer.. Good idea!

Yes.

Cauliflower and Pepper Casserole 1 med. head cauliflower,broken into florets 1/4 cup chopped green pepper 1/4 cup chopped red pepper 1 cup sour cream 1 cup shredded cheddar cheese 1/2 cup crushed cornflakes salt and pepper to taste 1/4 cup shredded Parmesan cheese Place cauliflower and a small amount of water in a saucepan, cover, and cook for 5 minutes or until crisp tender. Drain. Mix with sour cream, cheddar cheese, cornflakes, peppers, and salt and pepper. Transfer to a greased 2 quart casserole dish. Sprinkle with parmesan and paprika. Bake uncovered at 325 for 30-35 minutes. ( I baked at 350) Recipe from Linda McGinty Taste of Home Zucchini and Potato Fritters 1 zucchini 1 medium potato 1 small onion 1 tsp. dried thyme 1 egg 1/4 cup flour oil Grate zucchini and potato and onion. Mix grated veggies with thyme, egg, and flour until combined. Het some oil in a large frying pan and cook fritters until golden brown and cooked on both sides. Drain. Serve warm with sour cream. This is like latkes. It made 6. This came from Nancy, but originally was posted by Linda in Tn.