Carrot souffle'

Yield: 1 Servings

Measure Ingredient
3½ pounds Peeled carrots
3 cups Sugar; (less if desired)
1 tablespoon Baking powder
1 tablespoon Vanilla
¼ cup Flour
6 \N Eggs
2 \N Sticks margarine
\N \N X-sugar

Steam or boil carrots until very 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 and blend well. Add softened oleo to mixture and blend well. Pour mixture into baking dish about half full, to give soufle' room to rise. Bake at 350ø for 1 hour or until top is a light golden brown. Sprinkle lightly with powdered sugar over top before serving.

Posted to Bakery-Shoppe Digest V1 #471 by Lee Ann Hamm <lhamm@...> on Dec 26, 1997

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