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Carrot Souffle Recipe

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

Contributor:  
Contributor:  
Wil Wagner
Added: Tuesday, July 18, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 pounds carrots, use little ones
1 cup margarine, melted
1 cup sugar
9 tablespoons flour
1 tablespoon baking powder
1 tablespoon vanilla
TOPPING
1 cup cornflakes
12 tablespoons brown sugar
12 tablespoons margarine, melted
1 cup nuts (any - like hazelnuts), chopped

Directions:
Directions:
Cook carrots in boiling salted water until tender. Drain. Combine carrots and margarine in food processor until pureed.
Add remaining ingredients and blend.
Turn into greased 9" x 13" pyrex dish.
TOPPING
Mix all ingredients together and sprinkle on top of carrots. (The topping is essential)
Bake at 350 for 45 minutes or until firm.

Number Of Servings:
Number Of Servings:
9 - 12
Personal Notes:
Personal Notes:
I got this recipe from a good friend, Pam Mascio. It is very rich but so good.

 

 

 

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