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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!!

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