For those of you who are long time readers, yeah, I have posted this recipe probably on several occasions. Never hurts to be reinforced, I figure…
For the family who may be reading this: you can’t make this next week for Thanksgiving dinner because I will be making it. On second thought, I might eat all that I make. Maybe you should bring your own…
Carrot Souffle
16 oz carrots, cooked–baby carrots work really well for this recipe
1/2 cup butter, melted
3 eggs
1 cup sugar (brown or white)
3 T flour
1 t baking powder
1 T vanilla extract
Combine carrots, butter and eggs in blender. Add sugar, flour and baking powder. Blend all ingredients together. Make sure there are no clumps of flour or baking powder. Add vanilla. Mixture will be about the consistency of a thin milkshake (even tastes good before you cook it!!) Pour into individual buttered custard cups, bread pans or casserole. Bake at 350 degrees for about 45 minutes or until sides pull away from pan edges. Enjoy straight from the oven! For a special breakfast treat, refrigerate leftovers. They will be sliceable in the morning and can be eaten like cake! So good!!
6 responses so far ↓
ourfriendben // November 19, 2008 at 12:57 pm |
Yum, Becca! Thanks for the timely post!
rjleaman // November 19, 2008 at 12:59 pm |
Okay, I’m definitely trying this one – today, for supper. But I think (can’t resist messing with a perfectly good recipe!) I might cut way back on the sugar and see how it turns out… Thanks oodles for saying what consistency it’s supposed to be when it comes out of the blender, by the way: that’s the kind of info that’s really helpful when trying out a new recipe!
micah // November 19, 2008 at 3:35 pm |
you have a way of wetting a palate with words!
rjleaman // November 19, 2008 at 9:24 pm |
Made it for supper, and it worked out great, thanks!
Well, just one tiny problem… there aren’t any leftovers to slice up for breakfast!
Cheap and Easy Homemade Vegetable Broth | so you wannabee a Domestik Goddess? // November 21, 2008 at 11:38 am |
[...] just for one example. Or to cook carrots that will be mushy enough to make a batch of Becca’s Uber-fabulous Carrot Souffle, for another [...]
Better late than never « cooks cove // November 24, 2008 at 2:46 pm |
[...] thing. I have a friend with an amazing recipe for carrot souffle. It is delectable click here: http://brighthaven.wordpress.com/2008/11/19/uber-fabulous-carrot-souffle/ to get it. Posted by jamarchlewski Filed in in the kitchen ·Tags: carrot souffle, [...]