"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

CARROT SOUFFLE Recipe

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This recipe for CARROT SOUFFLE, by , is from Favorite Recipes Collected by Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Kaufmann

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. carrots peeled and sliced
C sugar
1 Tbsp. baking powder
1 - 1 tsp vanilla
2 Tb flour
4 eggs (slightly beaten)
1 stick margarine softened

Directions:
Directions:
Boil carrots unit very tender, drain and mash. While carrots are still warm, add sugar, baking powder and vanilla. Whip with mixer until smooth. Add flour and mix well. Add beaten eggs and blend. Add softened margarine and blend well. Pour mixture into a greased 3 qt baking dish. Bake at 350 for one hour or until lightly brown. Sprinkle with powdered sugar if desired. Services 8-10.

 

 

 

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