Ingredients
-
1 3/4
-
3/4
-
1 1/2
-
1 1/2
-
2
-
3
-
1/4
-
-
-
-
-
-
-
-
Directions
Picadilly’s Carrot Souffle,One of the most-often-requested recipes from Piccadilly Cafeterias. I found it in the online edition of the Baton Rouge Advocate. This is not exactly health-conscious, due to the large amount of sugar, but it is delicious and i guarantee kids will eat these carrots!,I really loved this recipe. I really like how you can change the Servings to match your household. But I just wanted to add 2 things: 1. First I like to mash my carrots with a potato masher. 2. Then I also drained the access water out of the carrots with a mesh colander before adding any ingredients. This is what works for me. Thanks for allowing me to share. Sorry I didn’t get a picture.,Sorry but this was awful. It was like eating a too sweet dessert with dinner. I was so disappointed. There was nothing good about this. It was just revolting. Nothing like turning a healthy vegetable into diabetes. Yuck
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Steam or Boil Carrots Til Extra Soft& Drain Well. |
|
2
Done
|
While Carrots Are Warm, Add Sugar, Baking Powder and Vanilla. |
|
3
Done
|
Whip With Mixer Til Smooth. |
|
4
Done
|
Add Flour and Mix Well. |
|
5
Done
|
Whip Eggs Separately and Add to Mixture, Blending Well. |
|
6
Done
|
Add Margarine and Blend Well. |
|
7
Done
|
Pour Mixture Into Baking Dish-About Half Full--as the Souffle Will Rise. |
|
8
Done
|
Bake@ 350 About 1 Hour or Until Top Is Light Brown. |
|
9
Done
|
Sprinkle Lightly With Powdered Sugar Before Serving. |
