Crestview, Fl
brandycakes2@gmail.com
 
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These carrot souffles were a complete hit at our party last weekend. Absolutely everyone loved them. That is really saying something when it comes to my meat and potatoes family. I put them in little plastic cups from Party City and garnished them with some parsley. Plus these cute place cards really set it all off. (I bought these at Oriental Trading but they are no longer available.) They were so simple to make too. This is where I got the recipe.  http://allrecipes.com/Recipe/Carrot-Souffle-2/Detail.aspx?scale=6&ismetric=0
They have a very convenient servings changer which really came in handy since I was making the recipe for 60. 

Original recipe makes 6 servings
1 pound carrots, coarsely chopped
1/2 cup butter
1 teaspoon vanilla extract
3 eggs
3 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 tsp salt
3/4 cup white sugar


Directions
  1. Preheat oven to 350 degrees F. Lightly grease a 2 quart casserole dish.
  2. Bring a large pot of salted water to a boil. Add carrots and cook until tender, 15 to 20 minutes. Drain and mash. Stir in butter, vanilla extract and eggs; mix well. Sift together flour, baking powder, and salt; stir into carrot mixture and blend until smooth. (I pureed this in batches.) Add in the sugar little by little. I only ended up using about 1/2 cup until it wa Transfer to prepared casserole dish.
  3. Bake for 45 minutes.

 


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