Farmers Daughter Carrot Souffle Food

CARROT SOUFFLE

Steps:

• Preheat oven to 350 degrees F.
• Bring a large pot of water to a boil. Place carrots into pot. Cook carrots until tender, about 20 minutes.
• Put carrots, butter, sugars, flour, baking powder, vanilla, eggs, cinnamon and salt into food processor. Pulse a few times until smooth.
• Transfer to a circular baking dish that has been sprayed with nonstick spray. Bake for 30 minutes.
• Sprinkle powdered sugar or put a dot of frosting on top of each slice.

CARROT SOUFFLé (CARROT CASSEROLE)

Steps:

• Preheat oven to 350°F; lightly spray a 2 quart casserole dish with non-stick cooking spray.
• Boil or steam carrots in until very soft (20 minutes); drain.
• Add butter, salt, and pepper; purée carrots in food processor until smooth.
• Cool slightly.
• Add eggs and cream; blend well.
• Fill casserole dish or ramekins with mixture.
• Set in a baking pan of hot water and bake for 30-35 minutes.
• Serve hot.

PICCADILLY'S SWEET CARROT SOUFFLE

Steps:

• Preheat oven to 350°F Use a 9x13-inch pan.
• For the topping, combine the crushed corn flakes, nuts, brown sugar, and butter. Set aside.
• Boil carrots in salted water until soft. Drain well mash with potato masher or food mill.
• In a bowl, while carrots are warm, add sugar, vanilla and baking powder.
• Whip with electric mixer or food processor until smooth.
• Add flour and mix well.
• Add eggs to mixture one at a time, blending well.
• Add softened margarine to mixture and blend well.
• Pour mixture into greased baking dish about half full as the soufflé will rise.
• Sprinkle on topping.
• Bake about 1 hour or until top is a light golden brown.
• Sprinkle lightly with powdered sugar over top before serving.

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

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.