Carrot souffle
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | CARROTS |
| 3 | EGGS | |
| ¼ | cup | WHITE SUGAR |
| ¼ | cup | BROWN SUGAR |
| 3 | tablespoons | CAKE MEAL |
| 1 | teaspoon | BAKING POWDER |
| 1 | teaspoon | VANILLA |
| 1 | STICK MELTED MARGARINE | |
| ¼ | teaspoon | NUTMEG |
| ½ | teaspoon | CINNAMON |
| ¼ | cup | MATZO MEAL |
| ½ | cup | PECANS OR WALNUTS; CHOPPED |
| 2 | tablespoons | MELTED MARGARINE |
| ¼ | teaspoon | CINNAMON |
| 2 | tablespoons | BROWN SUGAR |
Directions
TOPPING
CHOP & BOIL CARROTS FOR 15-30 MINS., DRAIN. IN FOOD PROCESSOR, DO CARROTS FIRST, THEN ADD EGGS UNTIL THICK & SMOOTH. IN SEPARATE BOWL, MIX SUGARS, CAKE MEAL, BAKING POWDER,VANILLA,MARG.,& SPICES, MIX WELL,ADD TO CARROT MIXTURE, POUR INTO 8X8 INCH GREASED PAN, SPRINKLE TOPPING OVER CASSEROLE, & BAKE @ 350º UNCOVERED FOR 1 HOUR.
NOTES : DOUBLE RECIPE FOR COMPANY Posted to MC-Recipe Digest V1 #895 by Marceline8@... on Nov 9, 1997