"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Carrot Souffle Recipe

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This recipe for Carrot Souffle, by , is from The Steinman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anne Montalbano
Added: Saturday, October 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 1/2 lb peeled carrots
1 1/2 lb sugar
1 Tbsp baking powder
1 Tbsp vanilla
1/4 c. flour
6 eggs
1/2 lb margarine or butter
powdered sugar

Directions:
Directions:
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 butter or margarine to mixture and blend well. Pour mixture into baking dish to about half full and the souffle will rise. Bake in 375 about 1 hour or until top is a light golden brown. Sprinkle lightly with powdered sugar over top before serving.

Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
This recipe was one of the top 10 recipes of 1998 in Baton Rouge. The recipe comes from Picadilly Cafeterias and was printed in the Baton Rouge Advocate. It's a great recipe for the holidays.

 

 

 

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