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Carrot Souffle Recipe
Contributor: WhiteFishB
3 pounds carrots, sliced
1-1/2 cups butter
6 large eggs
1/2 cup flour
1 tablespoon baking powder
3 cups sugar
1/4 teaspoon ground cinnamon
Cook carrots in boiling water to cover for 15 minutes until tender; drain. In food processor or blender, add carrots, butter and remaining ingredients. Process until smooth. Stop to scrape down sides. Spoon into 2 quarts lightly greased souffle dish. Bake at 350°F for one hour until set and lightly browned. Serve immediately.
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