PICCADILLY'S SWEET CARROT SOUFFLE
A wonderful way to get kids to eat carrots! This recipe is a "clone" of the famous Picadilly's Cafeteria side. I think you will find it scrumptious and easy to make...
Provided by Gingerbee
Categories Vegetable
Time 1h20m
Yield 1 pan, 8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 575.3, Fat 32.9, SaturatedFat 6.2, Cholesterol 161.1, Sodium 595.6, Carbohydrate 65.5, Fiber 5.6, Sugar 51.1, Protein 7.7
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'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.
PICCADILLY'S SWEET CARROT SOUFFLE
First had this at a restaurant down south. So yummy! Great way to use carrots in a meal. This is such a nice side dish that I've used it for dinner parties. Everyone thinks it's a sweet potato dish!
Provided by susan
Categories Low Protein
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 8
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.
PICADILLY AND/OR MORRISON'S SWEET CARROT SOUFFLé
You have to try this for the holidays. Such a sweet & creamy way to eat your carrots. The top is my favorite part--just a tad crunchy brown.
Provided by Pechsth
Categories Vegetable
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Steam or boil carrots until extra soft. Drain well.
- Add sugar, baking powder, and vanilla.
- Whip with mixer until smooth.
- Add flour and mix well.
- Whip eggs and add to flour mixture, blend well.
- Add softened margarine to mixture and blend well.
- Pour mixture into baking dish about half full as the soufflé will rise.
- Bake in 400°F degree oven about 45 minutes or until top is a light golden brown.
- Sprinkle lightly with powdered sugar over top before serving.
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