Carrot souffle

Yield: 1 Servings

Measure 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

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

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