"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Carrot Souffle Recipe

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This recipe for Carrot Souffle, by , is from A Memoir Of Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Suzanne Kelly

Category:
Category:

Ingredients:  
Ingredients:  
1 3/4 pounds carrots, peeled and chopped
1 cup white sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla extract
2 tablespoons all-purpose flour
3 eggs, beaten
1/2 cup margarine, softened
2 teaspoons confectioners' sugar

Directions:
Directions:
1. Preheat oven to 350.
2. In a large pot of boiling water, cook the carrots until very tender. Drain, and transfer to a large mixing bowl.
3. While carrots are warm, use an electric mixer to beat with sugar, baking powder, and vanilla extract until smooth. Mix in the flour, eggs and margarine. Transfer to a 2 quart baking dish.
4. Bake 1 hour in the preheated oven, or until top is golden brown. Sprinkle lightly with confectioners' sugar before serving.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
So delicious it could be a dessert.

 

 

 

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