VEGETABLES

CARROT SOUFFLE


  • 2 lbs. carrots, peeled and chopped
  • 1 c. Sugar
  • 1 1/2 tsp. baking powder
  • 1 1/2 tsp. vanilla extract
  • 2 Tbsp. Flour
  • 3 eggs, beaten
  • 1/2 c. Margarine, softened
  • 2 tsp. powered sugar
  • Preheat over 350 degrees
  • In a large pot of boiling water, cook carrots until very tender.
  • Drain and transfer to a large mixing bowl
  • Beat carrots (while warm), sugar, baking powder and vanilla extract.
  • Mix in flour, eggs and mararine
  • Transfer to a 2 - quart baking dish.
  • Bake 1 hour or until top is golden brown.
  • Sprinkle lightly with powdered sugar before serving
List of Vegetables Front Page of Cook Book

                       
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