"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Carrot Souffle Recipe

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Carrot Souffle image
Lucy and Rachael Ledbetter at the Polls, Nashville 2015

 

This recipe for Carrot Souffle, by , is from The Ledbetter Family Cookbook, 4th Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shelly Dobbs Dooley
Added: Saturday, February 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pound carrots
4 ounces butter
3 eggs
1/2 cup sugar
3 Tablespoons flour
1 teaspoon baking powder
1 teaspoon vanilla
Salt to taste

Directions:
Directions:
Peel carrots. Cook in salted water until well done. Drain well. Melt butter. In a blender, put all ingredients except the carrots and blend well. Add carrots and blend until the mixture resembles a milkshake. Place in a greased 8 x 8 glass pan and bake at 275 for 45 minutes or just until firm.

Personal Notes:
Personal Notes:
This recipe was given to me by Sharon Park. Sharon is a dear friend in Indianapolis. When Daddy died, Sharon had the family for dinner at her home after the funeral, in November 1998.

 

 

 

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