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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Carrot Souffle Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
3 lbs. sliced carrots
1 1/2 cups butter or margarine
6 large eggs
1/2 cup all purpose flour
1 tsp. baking powder
1 1/2 cup sugar
1/2 tsp. ground cinnamon
Directions:
Directions:
Cook the carrots in boiling water to cover for 15 minutes or until tender. Drain well. Process carrots and remaining ingredients in a food processor, or blender until smooth, stopping once to scrape down the sides. Spoon into 2 lightly greased 1 1/2 quart soufflé or baking dishes. (I have also used one 8” x 11 1/2” x 2” Pyrex.) Bake at 350° for one hour or until set and lightly browned. Serve immediately.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
This recipe is from my cousin Dyane Jarzabek Carlson. She is my cousin on my father's side.

 

 

 

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