Do you have a recipe for a carrot souffle`?!
2 #'s peeled carrots cut up
2 cups sugar
6 eggs
1 tbsp. baking powder
4 tbsp. flour
1 c. liquid oleo margarine
1 tbsp. vanilla
Cook or steam carrots for 45 minutes or until soft. While carrots are hot whip in food processor. Add sugar, baking powder & vanilla. Then add the flour & mix until smooth. Stir in eggs then margarine & pour into baking dish. Bake 1 ? hours at 350oF. You may dust with powdered sugar before serving.
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Answers: Carrot Soufflé (From Louisiana)
2 #'s peeled carrots cut up
2 cups sugar
6 eggs
1 tbsp. baking powder
4 tbsp. flour
1 c. liquid oleo margarine
1 tbsp. vanilla
Cook or steam carrots for 45 minutes or until soft. While carrots are hot whip in food processor. Add sugar, baking powder & vanilla. Then add the flour & mix until smooth. Stir in eggs then margarine & pour into baking dish. Bake 1 ? hours at 350oF. You may dust with powdered sugar before serving.
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CARROT SOUFFLE
2 lbs. med. carrots
3 eggs, separated
3 1/2 tbsp. sugar
2 tsp. salt
2 1/2 tbsp. unsalted butter, melted
1 1/3 tsp. cornstarch
3/4 c. milk
3/4 c. light cream
Preheat oven to 350 degrees. Cover carrots with water and cook until tender. Let cool; peel and put through food processor. Beat eggs, yolks and whites separately until light. Add to the carrot mixture. Add sugar, salt and butter. Mix cornstarch with milk to make a paste, add cream and mix well. Fold into carrot mixture. Place in a buttered 2 quart souffle dish and set in pan of hot water. Bake for 45 minutes or until light brown. Serves 10.
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INGREDIENTS
* 2 pounds carrots, chopped
* 1/2 cup melted butter
* 1 cup white sugar
* 3 tablespoons all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon vanilla extract
* 3 eggs, beaten
* 1 teaspoon confectioners' sugar for dusting
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of salted water to a boil. Add carrots and cook until tender, about 15 minutes. Drain and mash. 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. Sprinkle with confectioners' sugar.
3. Bake in preheated oven for 30 minutes.
INGREDIENTS
1 3/4 pounds carrots, peeled and chopped
1 cup white sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla extract
2 tablespoons all-purpose flour
3 eggs, beaten
1/2 cup margarine, softened
2 teaspoons confectioners' sugar
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large pot of boiling water, cook the carrots until very tender. Drain, and transfer to a large mixing bowl.
3. While carrots are warm, use an electric mixer to beat with sugar, baking powder, and vanilla extract until smooth. Mix in the flour, eggs, and margarine. Transfer to a 2 quart baking dish.
4. Bake 1 hour in the preheated oven, or until top is golden brown. Sprinkle lightly with confectioners' sugar before serving.
Cafeteria Carrot Souffle---Carrot casserole.
INGREDIENTS
* 2 pounds carrots, chopped
* 1/2 cup melted butter
* 1 cup white sugar
* 3 tablespoons all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon vanilla extract
* 3 eggs, beaten
* 1 teaspoon confectioners' sugar for dusting
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of salted water to a boil. Add carrots and cook until tender, about 15 minutes. Drain and mash. 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. Sprinkle with confectioners' sugar.
3. Bake in preheated oven for 30 minutes.
enjoy!!!
Carrot Souffle
INGREDIENTS
1 pound carrots, coarsely chopped
1/2 cup margarine
1 teaspoon vanilla extract
3 eggs
3 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup white sugar
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
Bring a large pot of salted water to a boil. Add carrots and cook until tender, 15 to 20 minutes. Drain and mash. Stir in margarine, vanilla extract and eggs; mix well. Sift together flour, baking powder, salt and sugar; stir into carrot mixture and blend until smooth. Transfer to prepared casserole dish.
Bake for 45 minutes.
Carrot Souffle
INGREDIENTS
1 1/2 cups soft bread crumbs
1 cup milk
3 eggs, separated
2 cups finely grated carrots
1/2 cup finely chopped celery
3 tablespoons minced fresh parsley
1 tablespoon grated onion
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cream of tartar
DIRECTIONS
In a bowl, soak bread crumbs in milk. Lightly beat egg yolks; add to crumbs with carrots, celery, parsley, onion, salt and pepper. Mix well. In a mixing bowl, beat egg whites and cream of tartar until stiff peaks form. Gently fold into carrot mixture. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 325 degrees F for 40-45 minutes or until a knife inserted near the center comes out clean.