Monday, December 12, 2011

Carrot Souffle Recipe

Carrot Souffle... after the Sunday dinner crowd got to it!
Some of our blogging friends like to post recipes on their blogs, so I figure they might like a recipe from us too.  I first had carrot souffle when I was in NC with my cousin's family, and have made it twice for my family since then.  I found this recipe online (can't find which website), but altered it, per two commentors' recommendations.  Thus I write it here as I make it.

* 8 or 9 carrots, peeled and chopped
* 1/4 c. each of brown and white sugar
* 1 1/2 tsp. vanilla extract
* 1/2 tsp. cinnamon (wow, I forgot to add that on Saturday, and people still enjoyed it!)
* 1/2 c. margarine, softened (1 stick)
> 1 1/2 tsp. baking powder
> 2 tbsp. all-purpose flour
> 3 eggs, beaten

Directions1. Peel and chop carrots, then boil until very tender; (using as little water as possible because of the nutrition being lost in the water).  Drain if necessary.
2. Put carrots in mixer (or bowl, if using a hand mixer), and add all the other "*" ingredients, mixing for a few minutes. 
3. Add all ">" ingredients, mixing, just before you bake it.  (For me, when I do the time consuming stuff on Saturday night, I then add the ">" ingredients on Sunday morning.)
4. Transfer to a 2 quart baking dish, and bake 1 hour in preheated oven (350 degrees F).
5. Serve to your happy family or guests!

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