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.
Time 1h15m Number Of Ingredients 8 Steps:
Steam or boil carrots until extra soft. Drain well. While carrots are warm, add sugar, baking powder, and vanilla. Whip carrots with mixer until smooth. Add flour and mix well. Whip eggs and add to flour mixture, blend well. Add softened butter to the mixture and blend well. Pour mixture into 13 X 9-inch baking dish about half full as the souffle will rise. Bake at 350 degrees for about 1 hour or until the top is a light golden brown. Sprinkle lightly with powdered sugar over top before serving.
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. [email protected] 350 about 1 hour or until top is light brown. Sprinkle lightly with powdered sugar before serving.
Time 1h15m Yield 10 serving(s) Number Of Ingredients 8 Steps:
Cook carrots until soft, I boil mine. Drain well. While carrots are still warm, add sugar, baking powder and vanilla extract. Whip mixture well with electric mixer until smooth. Add flour and mix well. Whip eggs in a separate bowl and add to carrot mixture and blend in well. Add softened margarine and mix well. Pour mixture into 13 x 9 pan, 1/2 full because mixture will rise. Bake at 350 degrees for about 1 hour and until top is light golden brown. Sprinkle lightly with confectioners sugar.
Time 50m Yield 8 serving(s) Number Of Ingredients 8 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.
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.
More about “piccadilly cafeteria carrot souffle recipes”
Time 50m Yield 8 Number Of Ingredients 8 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.
