Festive Carrot Souffle Food

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.

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.

FESTIVE CARROT RING

Steps:

• Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the carrots, recover, and steam until very tender, about 15 minutes. Drain water, remove steamer basket, and return carrots to pan; mash with an electric mixer until smooth.
• Preheat oven to 350 degrees F (175 degrees C). Generously grease a 12 cup ring mold or Bundt® pan; sprinkle mold with 5 tablespoons corn flake crumbs.
• Crack the eggs into a large bowl and beat at high speed until light yellow, about 1 minute. Stir in the cooked carrots, milk, Cheddar cheese, butter, onion, salt, pepper, cayenne pepper, nutmeg, and the remaining 1 1/2 cup corn flake crumbs; mix well. Spoon into prepared mold.
• Bake in preheated oven until puffed and lightly browned, abut 1 hour. Remove from oven; let stand 30 minutes before inverting onto serving platter.

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.

PICCADILLY'S SWEET CARROT SOUFFLE

Steps:

• Preheat oven to 350 degrees.
• Steam or boil carrots; drain well and transfer to a large mixing bowl.
• While carrots are still warm, add sugar, baking powder, and vanilla.
• Beat with mixer until smooth.
• Add flour and mix well; add beaten eggs and mix well.
• Add margarine and beat well.
• Pour mixture into a lightly greased 2-quart baking dish.
• Bake at 350 degrees for 1 hour or until the top is light golden brown.
• Sprinkle lightly over the top with powdered sugar before serving.

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.

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.

PICCADILLY 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.