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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Carrot Souffle Recipe

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This recipe for Carrot Souffle is from The Ledbetter Family Cookbook, 5th Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 275º 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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