"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

PICCADILLY'S CARROT SOUFFLE Recipe

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This recipe for PICCADILLY'S CARROT SOUFFLE, by , is from The Monette Family Cookbook Project, 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!

Contributor:  
Contributor:  
Elizabeth (Monette) Silva

Category:
Category:

Ingredients:  
Ingredients:  
1 3/4 Pounds peeled carrots chopped up
1 cup sugar
1 1/2 tsp baking powder
1 1/2 tsp vanilla
2 tablespoon flour
3 eggs- beat with electric mixer
1 stick margarine at room temperature
powdered sugar

Directions:
Directions:
1. Steam or boil carrots. Drain well and transfer to large mixing bowl. While carrots are still warm add sugar, baking powder and vanilla. Beat with mixer until smooth.

2. Add flour and mix well, add beaten eggs and mix. Add margarine and mix

3. Pour into 9 x 13 baking dish. Bake 350 F for 1 hour or until top is a light golden brown.

4. Sprinkle lightly with powdered sugar over top before serving.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This recipe was found in a cookbook Nana gave me and it was handwritten by her dear friend Billie.

Billie wrote on the recipe card: "Supposedly serves 8-10 people, but will do well to serve 5 because it's soooo good!" Enjoy, Billie

 

 

 

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