Delicious Carrot Souffle Food

PICADILLY'S CARROT SOUFFLE

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.

CARROT SOUFFLE WITH BROWN SUGAR

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a stockpot of salted water to a boil. Cook carrots until tender, 10 to 15 minutes. Remove from heat, and drain well.
• Place carrots in a food processor with the margarine, and pulse to puree. Add the eggs, brown sugar, flour, baking powder, and baking soda, and process until smooth.
• Pour carrot mixture into a 1quart, round baking dish. Place the dish inside a larger dish with 1 inch of water to prevent burning bottom of casserole.
• Bake, uncovered, in the preheated oven for 1 hour, or until firm.

FRESH CARROT SOUFFLE

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.

CARROT SOUFFLE

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.

DELICIOUS CARROT SOUFFLE

Steps:

• Preheat oven to 350.
• Cook carrots until tender and drain.
• Process carrot in food processor until nice and smooth.
• Add sugar and next 7 ingredients (sugar through eggs) and pulse to combine.
• Coat a 2-quart baking dish with cooking spray and spoon in mixture.
• Bake for 40 minutes or until puffed and set.
• Sprinkle with powdered sugar, and serve immediately.

CARROT SOUFFLE

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.

CAFETERIA CARROT SOUFFLE

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.

HOLIDAY CARROT SOUFFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch glass baking dish.
• Place carrots and eggs into a food processor and pulse several times to chop carrots; process until finely ground, about 2 minutes. Add 1 cup melted butter, white sugar, matzo meal, vanilla extract, and cinnamon to carrot mixture and process until liquified, 2 to 3 more minutes. Pour carrot mixture into prepared baking dish.
• Bake in the preheated oven until a knife inserted into the center of the souffle comes out clean, about 40 minutes.
• Mix walnuts, brown sugar, and 1/4 cup melted butter in a bowl. Spread walnut mixture over carrot souffle, return to oven, and bake until topping is bubbling, 5 to 10 more minutes.

SAM'S CARROT SOUFFLE

Steps:

• Preheat oven to 350 degrees. Butter a 2-quart shallow baking dish; set aside.
• Place carrots in a large pot and add enough water to cover by 1 inch. Generously salt water and bring to a boil over high heat. Reduce heat and simmer until carrots are tender and easily pierced with the tip of a sharp knife, about 10 minutes.
• Strain carrots and transfer to the bowl of a food processor; process until pureed. Transfer carrot puree to a large bowl; stir in milk, cracker crumbs, cheese, onion, butter, salt, black pepper, and cayenne pepper.
• In the bowl of an electric mixer fitted with the whisk attachment, whisk eggs until foamy. Whisk eggs into carrot mixture until just combined.
• Transfer carrot mixture to prepared baking dish and bake until puffed and light golden brown on top, 40 to 45 minutes; serve warm.

FLUFFY CARROT SOUFFLE

Steps:

• Set oven to 350°F.
• Butter a 2-quart casserole dish.
• Cook the carrots in boiling water until tender (about 12-15 minutes) drain very well then transfer to a bowl or you may steam the carrots until tender.
• Mash the carrots very well using a fork.
• Add in all remaining ingredients except the confectioners sugar (start with 1/2 cup brown sugar adding in more until desired sweetness is achieved) mix well to combine.
• Transfer to casserole dish.
• Sprinkle with confectioners' sugar.
• Bake uncovered for about 30 minutes.

FANCY-SCHMANCY CARROT SOUFFLE

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.