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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Piccadilly Restaurant's Carrot Souffle Recipe

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This recipe for Piccadilly Restaurant's Carrot Souffle is from Secret Combinations, 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:  
1 ½ lb. Carrots (or 2)
½ c. Sugar
½ c. Brown Sugar
Dash of cinnamon (I use plenty—it reduces belly fat!)
2 Tbsp. Flour
3 Eggs, beaten
1 ½ tsp. Vanilla
½ c. Butter, room temperature
Salt
Powered Sugar for garnish (I skip—has enough sugar)
Directions:
Directions:
Preheat oven to 350ºF. Place carrots in 2-qt saucepan, cover with water and sprinkle with salt. Cover and bring to a boil. Reduce heat and simmer until carrots are very tender, about 45 minutes.
Place in mixer bowl and add sugars and butter. Beat until smooth. Add remaining cinnamon, vanilla, flour, eggs). Mix well.
Turn into casserole dish sprayed with Pam.
Bake uncovered for 1 hour. Top should be lightly browned and it no longer jiggles when shaken.
Dust with powdered sugar.
Preparation Time:
Preparation Time:
approx. 2 hours

 

 

 

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