Searchfortreasure's Blog

…a Bible student's notes…

Carrot Souffle’ now in oven…. (done baking – Bob slicing ham.)

Have you eaten the Carrot Soufflé from the Piccadilly Cafeteria?  It’s more like dessert, as you will see. 

 3 ½ lbs. Peeled carrots (I have used 4 lbs. and 5 lbs.)

1 ½ lbs. Sugar (3 cups, I think)

1 Tablespoon baking powder

1 Tablespoon vanilla

¼ Cup flour

6 Eggs

½ lb. Oleo (butter) – softened

Steam or boil carrots until extra soft.  Drain well.  While carrots are warm, add sugar, baking powder, and vanilla.  Whip with mixer until smooth.  Add flour and mix well.  Whip eggs and add to flour mixture, blend well.  Add softened oleo to mixture and blend well.  Pour mixture into baking dish about half full, as the soufflé will rise.  Bake in 350-degree oven about 1 hour or until top is a light golden brown.  Sprinkle lightly with powdered sugar before serving.  Serves 10.

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December 11, 2010 - Posted by | Recipes

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