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Carrot Souffle Recipe

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

Contributor:  
Contributor:  
Arlene Akerman
Added: Wednesday, April 26, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 3/4 lbs peeled carrots, chopped, 1 Cup granulated sugar, 1 1/2 tsp baking powder, 1 1/2 tsp vanilla extract, 2 Tbs flour, 3 eggs, well beaten with electric mixer, 1/2 Cup (1 stick) margarine, at room temperature, Confectioners' sugar

Directions:
Directions:
Steam or boil carrots. Drain well and transfer to a large mixing bowl. While carrots are still warm, add sugar, baking powder and vanilla. Beat with mixer until smooth. Add flower and mix well. Add whipped eggs and beat well. Add margarine and beat well. Pour mixture into a 2-quart baking dish. Bake at 350 degree for 1 hr or until top is light golden brown. Before serving, sprinkle lightly with confectioners' sugar over top.

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
20 to 30 min
Personal Notes:
Personal Notes:
This is the famous Piccadilly Cafeteria Receipe. It's really good.

 

 

 

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