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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Piccadilly Cafeteria's Carrot Souffle Recipe

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This recipe for Piccadilly Cafeteria's Carrot Souffle is from The Brenneman Family Cookbook, 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:  
1¾ lbs peeled carrots
1 c sugar
1½ tsp baking powder
1½ tsp vanilla

2 T flour
3 eggs, well beaten with electric mixer
¼ lb (1 stick) margarine, at room temperature

Powdered sugar for garnish

Directions:
Directions:
Preheat oven to 350º F.

Steam or boil carrots until VERY soft and drain well. Transfer carrots to a large mixing bowl. While carrots are warm, add sugar, baking powder, and vanilla. Beat with mixer until smooth.

Add flour and mix well. Add eggs and beat well. Add margarine and blend well. Pour mixture into a 2-quart baking dish.

Bake at 350º F for 1 hour or until top is a light, golden brown. Sprinkle lightly with powdered sugar over the top before serving.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Before Piccadilly Cafeteria closed, this was one of our favorite side dishes. I liked it so much, I found the recipe online.

 

 

 

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