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Vegetables & Sides

Carrot Soufflé - 2016
​​​​Recipe courtesy of James Cole (Ben's Scoutmaster)

INGREDIENTS
  • 1 pound carrots, peeled and chopped
  • 3 large eggs, lightly beaten
  • 1/2 cup sugar
  • 1/2 cup butter, melted
  • 3 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract

PREPARATION
Bring carrots and water to cover to a boil in a medium saucepan; cook 45 minutes or until very tender. Drain. 

Process carrots in food processor until smooth.

Stir together carrot puree, eggs and remaining ingredients. Spoon into a lightly greased 1-quart baking dish. 

Bake at 350 for 45 minutes or until set. 

A favorite at the Cole house and at Troop 62's annual Christmas Banquet and Court of Honor. ​

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  • Home
  • Breakfast
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  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking