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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Carrot Souffle Recipe

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This recipe for Carrot Souffle is from East Windsor Faculty Cookbook, 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 lbs. carrots, peeled and chopped
1 c. sugar
1/2 c. melted butter or margarine
1 1/2 tsp. baking powder
1 tsp. vanilla extract
3 T. all-purpose flour
3 eggs, beaten
2 tsp. confectioners for dusting
Directions:
Directions:
Preheat oven to 350º. In a large pot of boiling water, cook the carrots until very tender. Drain well and transfer to a large mixing bowl.
Mash carrots. To the carrots add melted butter, white sugar, flour, baking powder, vanilla extract and eggs. Mix well and transfer to a 2 quart casserole dish.
Bake 45 minutes to 1 hour in preheated oven.
Sprinkle with confectioners' sugar just before serving.
Personal Notes:
Personal Notes:
During St. Mary's Episcopal Church mission trip in 2009 to Camp Coast Care in Long Beach, Mississippi, Chef jean Paul served this delicious side dish to us after one of our hard day's work helping to repair the damage to the Gulf Coast after hurricane Katrina. It's great for a potluck dish.
It's like frosting on the cake of a good meal!!

 

 

 

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