Piccadilly 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.

PICCADILLY'S CARROT SOUFFLE

Steps:

• Put in food processor until smooth.
• Pour into greased baking dish.
• Bake at 350 degrees for one hour.

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.

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.

PICCADILLY CARROT SOUFFLE

Steps:

• Cook the carrots until tender; drain and mash. In large mixing bowl, combine mashed carrots, sugar, baking powder, vanilla and flour. Beat for 3 minutes. Add eggs, one at a time, beating well after each addition. Continue to beat, slowly adding melted butter. Pour mixture into a greased 1 1/2 quart baking dish or a 9 inch square pan. Bake at 325°F about an hour, or until set in the center. NOTE: If your oven runs hot, reduce the temperature a bit to avoid scorching the bottom. To serve, lightly dust the top with powdered sugar.

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.

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.