"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 Eagles in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
The Dandelakis Family
Added: Wednesday, October 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. carrots
1/2 cup margarine
1 tsp. vanilla flavoring
3 eggs
3 T all purpose flour
1 tsp. baking powder
1/2 tsp salt
3/4 cup sugar
Powdered sugar

Directions:
Directions:
Preheat oven 350. Spray a casserole dish with cooking spray. Wash and scrape carrots; cook without salt, until soft. Drain carrots and mash fine. Add margarine, vanilla, and eggs. Sift together flour, baking powder, salt, and sugar. Add to carrot mixture and blend until smooth. Pour into greased casserole dish and bake at 350 for 45 minutes. Remove from oven and sprinkle with powdered sugar.

Personal Notes:
Personal Notes:
This dish is so delicious that one of my children dubbed it Carrot Dessert (she said she didn't like carrots, but she likes Carrot Dessert.)

 

 

 

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