"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Sweet Carrot Souffle Recipe

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This recipe for Sweet 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:  
3 1/2 lbs peeled carrots, 1 1/2 lbs sugar, 1 Tbs baking powder, 1 Tbs vanilla extract, 1/4 Cup all-purpose flour, 6 large eggs, 1/2 lb margarine, Sifted powdered sugar.

Directions:
Directions:
Steam or boil carrots until extra soft. Drain well. While carrots are warm, add sugar, baking powder and vanilla. Whip with mixer until smooth. Add flour and mix well. Whip eggs and add to flour mixture, blending well. Add softened margarine to mixture and blend well. Pour mixture into baking dish about half full, as the souffle will rise. Bake in 350 degree oven about 1 hour or until top is a light golden brown. Before serving, sprinkle lightly with powdered sugar over top.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
20 to 30 min
Personal Notes:
Personal Notes:
This is the famous Morrison Cafeteria Receipe. It's really great.

 

 

 

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