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Carrot Souffle Recipe
1 lb. carrots, peeled and sliced
1/2 cup melted butter
1 tsp. baking powder
3 eggs, beaten
1 cup sugar
1 tsp. vanilla
Cook carrots in boiling water until tender. Combine butter and carrots in blender and blend until smooth.
Allow to cool slightly (so you don't cook the eggs).
Add rest of the ingredients and blend.
Spoon into greased cassarole or souffle dish.
Bake at 350°F 45 minutes or until firm.
Tip: Buy baby carrots and eliminate the peeling and slicing.
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