"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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This recipe for Carrot Souffle, by , is from Judy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Morning Advocate Paper

Category:
Category:

Ingredients:  
Ingredients:  
3 1/2 lbs. peeled carrots
1 1/2 lbs. sugar
1 tbl. baking powder
1 tbl. vanilla
1/4 cup flour
6 eggs
1/2 lb. Margarine
Powdered sugar

Directions:
Directions:
1. Steam or boil carrots until extra soft. Drain well.
2. While carrots are warm, add sugar, baking powder and vanilla.
3. Whip with mixer until smooth.
4. Add flour and mix well.
5. Whip eggs and add to flour mixture, blend well.
6. Add softened margarine to mixture and blend well.
7. Pour mixture into baking dish about half full as the souffle will rise.
8. Bake in 350-degree oven about 1 hour or until top is a light golden brown.
9. Sprinkle lightly with powdered sugar over top before serving.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
Medium:
Personal Notes:
Personal Notes:
A favorite in the South

 

 

 

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