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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Carrot Soufflé Recipe

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This recipe for Carrot Soufflé is from The Mize & Marsalis Family & Friends , 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:  
2 cans cooked & mashed carrots
1 cup white sugar
3 tbs. plain flour
1 tsp. baking power
1/2 c melted butter
3 eggs, beaten
1/2 tsp cinnamon
Directions:
Directions:
Combine all ingredients in order given, in mixing
bowl. Beat until smooth. Place in greased 2 quart
casserole dish. Bake at 400 degrees for 15 minutes, then reduce to 350 degrees for 45 minutes. Can be cut in squares for serving. When cool, you might sprinkle powdered sugar on top.

 

 

 

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