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!, Can this be made the night before & cook the next day, 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
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Steps
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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. |
