PICCADILLY CARROT SOUFFLE
Make the famous Piccadilly Cafeteria Carrot Souffle at home.
Provided by Stephanie Manley
Categories Side Dish
Time 1h15m
Number Of Ingredients 8
Steps:
- Steam or boil carrots until extra soft. Drain well.
- While carrots are warm, add sugar, baking powder, and vanilla.
- Whip carrots with mixer until smooth.
- Add flour and mix well.
- Whip eggs and add to flour mixture, blend well.
- Add softened butter to the mixture and blend well.
- Pour mixture into 13 X 9-inch baking dish about half full as the souffle will rise.
- Bake at 350 degrees for about 1 hour or until the top is a light golden brown.
- Sprinkle lightly with powdered sugar over top before serving.
Nutrition Facts : Calories 597 kcal, Carbohydrate 86 g, Protein 6 g, Fat 26 g, SaturatedFat 15 g, Cholesterol 183 mg, Sodium 388 mg, Fiber 5 g, Sugar 73 g, ServingSize 1 serving
CAFETERIA CARROT SOUFFLE
Carrot casserole.
Provided by Tammy
Categories Side Dish Casseroles
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to a boil. Add carrots and cook until tender, about 15 minutes. Drain and mash. To the carrots add melted butter, white sugar, flour, baking powder, vanilla extract and eggs. Mix well and transfer to a 2 quart casserole dish. Sprinkle with confectioners' sugar.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 278.7 calories, Carbohydrate 37.2 g, Cholesterol 100.3 mg, Fat 13.6 g, Fiber 3.5 g, Protein 3.6 g, SaturatedFat 7.9 g, Sodium 218.9 mg, Sugar 29.4 g
CAFETERIA CARROT SOUFFLE
Provided by r_puckett
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Bring a large pot of salted water to a boil. Add carrots and cook until tender, about 15 minutes. Drain and mash. To the carrots add melted butter, white sugar, flour, baking powder, vanilla extract and eggs. Mix well and transfer to a 2 quart casserole dish. Sprinkle with confectioners' sugar. Bake in preheated oven for 30 minutes.
Nutrition Facts :
CARROT SOUFFLE
This is an absolute favorite! I usually make this around thanksgiving, but also for other special occasions. Everyone always loves it, and they always beg for the recipe! I hope you enjoy it as much as I do! (prep time does not include time for steaming and cooling carrots, as this can vary).
Provided by love4culinary
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees and grease the baking dish.
- Mix all ingredients in bowl with a mixer.
- Pour into an 8x8 inch glass baking dish.
- Bake 45-50 minutes, until knife comes clean.
- Can be served hot or cold.
- Refrigerate after finishing serving/cooling.
- Shouldn't be kept for more than a couple of days, as it will lose its flavor and freshness.
- Servings really depend on how much you choose to serve.
PICCADILLY'S CARROT SOUFFLE
A sweet dish from Piccadilly Cafeteria...this is the only way my sisters or I could ever be made to eat carrots! This recipe is slightly different than the others posted here. We usually double it and bake it in a 13x9-inch dish.
Provided by coconutcream
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Put in food processor until smooth.
- Pour into greased baking dish.
- Bake at 350 degrees for one hour.
FRESH CARROT SOUFFLE
A carrot souffle as good as your favorite restaurant makes!
Provided by Carol
Categories Desserts
Time 1h30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large pot of boiling water, cook the carrots until very tender. Drain, and transfer to a large mixing bowl.
- While carrots are warm, use an electric mixer to beat with sugar, baking powder, and vanilla extract until smooth. Mix in the flour, eggs, and margarine. Transfer to a 2 quart baking dish.
- Bake 1 hour in the preheated oven, or until top is golden brown. Sprinkle lightly with confectioners' sugar before serving.
Nutrition Facts : Calories 270.8 calories, Carbohydrate 35.9 g, Cholesterol 69.8 mg, Fat 13.3 g, Fiber 3 g, Protein 3.4 g, SaturatedFat 2.6 g, Sodium 306.8 mg, Sugar 29.4 g
CARROT SOUFFLE
An excellent side dish, or have it for brunch.
Provided by LOUETTA
Categories Side Dish Vegetables Carrots
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
- Bring a large pot of salted water to a boil. Add carrots and cook until tender, 15 to 20 minutes. Drain and mash. Stir in margarine, vanilla extract and eggs; mix well. Sift together flour, baking powder, salt and sugar; stir into carrot mixture and blend until smooth. Transfer to prepared casserole dish.
- Bake for 45 minutes.
Nutrition Facts : Calories 309.2 calories, Carbohydrate 34.8 g, Cholesterol 93 mg, Fat 17.6 g, Fiber 2.4 g, Protein 4.3 g, SaturatedFat 3.4 g, Sodium 508 mg, Sugar 28 g
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!
Provided by Margaret3
Categories Vegetable
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Steam or boil carrots til extra soft& drain well.
- While carrots are warm, add sugar, baking powder and vanilla.
- Whip with mixer til smooth.
- Add flour and mix well.
- Whip eggs separately and add to mixture, blending well.
- Add margarine and blend well.
- Pour mixture into baking dish-ABOUT HALF FULL--as the souffle will rise.
- Bake@ 350 about 1 hour or until top is light brown.
- Sprinkle lightly with powdered sugar before serving.
PICCADILLY CAFETERIA CARROT SOUFFLE
Make and share this Piccadilly Cafeteria Carrot Souffle recipe from Food.com.
Provided by jabeesgirl
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to a boil.
- Add carrots and cook until tender, about 15 minutes.
- Drain and mash.
- To the carrots add melted butter, white sugar, flour, baking powder, vanilla extract and eggs.
- Mix well and transfer to a 2 quart casserole dish.
- Sprinkle with confectioners sugar.
- Bake in preheated oven for 30 minutes.
CAFETERIA CARROT SOUFFLE
Carrot casserole.
Provided by Allrecipes Member
Categories Side Dish Casseroles
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to a boil. Add carrots and cook until tender, about 15 minutes. Drain and mash. To the carrots add melted butter, white sugar, flour, baking powder, vanilla extract and eggs. Mix well and transfer to a 2 quart casserole dish. Sprinkle with confectioners' sugar.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 278.7 calories, Carbohydrate 37.2 g, Cholesterol 100.3 mg, Fat 13.6 g, Fiber 3.5 g, Protein 3.6 g, SaturatedFat 7.9 g, Sodium 218.9 mg, Sugar 29.4 g
CHASEN'S CARROT SOUFFLE
This makes a nice buffet dish for a special party. It had been served as a side dish at Chasen's Restaurant (now closed) in Beverly Hills.
Provided by lynnski LA
Categories < 4 Hours
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Slice carrots one inch thick and steam until very tender, about 15 minutes.
- Puree in a blender or food processor.
- Butter the bottom and sides of a 9 X 13 inch baking dish.
- Sprinkle with sugar.
- In a saucepan, cook onion in 1/3 cup butter over medium heat until tender, but not brown, about 2 minutes.
- Blend in flour, salt and nutmeg and cook, stirring constantly, until mixture is smooth and bubbly.
- Stir in milk all at once.
- Add brown sugar and cook,stirring constantly, until mixture boils and thickens.
- Remove from heat.
- Blend mashed carrots and apple juice.
- Preheat oven to 350 degrees F.
- Beat egg whites with cream of tartar in large mixing bowl at high speed until fluffy but not dry.
- Beat egg yolks slightly in small bowl.
- Blend small amount of hot carrot mixture into yolks.
- Stir yolk mixture into carrot mixture.
- Gently, but throughly fold yolk mixture into whites.
- Pour into prepared baking dish and gently smooth surface.
- Bake until puffy and delicately browned, 40 to 45 minutes.
- Serve immediately.
Nutrition Facts : Calories 97.9, Fat 3.4, SaturatedFat 1.3, Cholesterol 108.6, Sodium 182.3, Carbohydrate 12.3, Fiber 1.8, Sugar 5.4, Protein 4.7
PICCADILLY CAFETERIA CARROT SOUFFLE #1
We have discovered Piccadilly Cafeteria here in Ocala and they have a Carrot Souffle that DH loves. I am posting it for him, I do not do Carrots!
Provided by mandabears
Categories Vegetable
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Cook carrots until soft, I boil mine.
- Drain well.
- While carrots are still warm, add sugar, baking powder and vanilla extract.
- Whip mixture well with electric mixer until smooth.
- Add flour and mix well.
- Whip eggs in a separate bowl and add to carrot mixture and blend in well.
- Add softened margarine and mix well.
- Pour mixture into 13 x 9 pan, 1/2 full because mixture will rise.
- Bake at 350 degrees for about 1 hour and until top is light golden brown.
- Sprinkle lightly with confectioners sugar.
Nutrition Facts : Calories 481.9, Fat 21.7, SaturatedFat 4.2, Cholesterol 126.9, Sodium 475.1, Carbohydrate 68.6, Fiber 4.5, Sugar 57.6, Protein 5.8
FANCY-SCHMANCY CARROT SOUFFLE
Make and share this Fancy-Schmancy Carrot Souffle recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Add carrots to a saucepan; add water to cover; bring to a boil; cook 20-25 minutes or until tender; drain.
- Add carrots, butter, and the rest of the ingredients to a food processor.
- Process until mixture is smooth.
- Spoon mixture into a lightly greased 1 1/2 quart souffle dish.
- Bake at 350 degrees for 1 hour and 10 minutes or until set.
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