Picadilly's Carrot Souffle |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 6 |
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One of the most-often-requested recipes from Piccadilly Cafeterias. I found it in the online edition of the Baton Rouge Advocate. This is not exactly health-conscious, due to the large amount of sugar, but it is delicious and i guarantee kids will eat these carrots! Ingredients:
1 3/4 lbs peeled carrots |
3/4 cup sugar |
1 1/2 teaspoons baking powder |
1 1/2 teaspoons vanilla |
2 tablespoons flour |
3 eggs |
1/4 lb margarine, softened |
powdered sugar |
Directions:
1. Steam or boil carrots til extra soft& drain well.
2. While carrots are warm, add sugar, baking powder and vanilla.
3. Whip with mixer til smooth.
4. Add flour and mix well.
5. Whip eggs separately and add to mixture, blending well.
6. Add margarine and blend well.
7. Pour mixture into baking dish-ABOUT HALF FULL-as the souffle will rise.
8. Bake 350 about 1 hour or until top is light brown.
9. Sprinkle lightly with powdered sugar before serving.
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