9x13-inch pan.
For the topping, combine the crushed
he foil to create the carrot shape, pinching to seal the
Preheat oven to 350 degrees.
Steam or boil carrots; drain well and transfer to a large mixing bowl.
While carrots are still warm, add sugar, baking powder, and vanilla.
Beat with mixer until smooth.
Add flour and mix well; add beaten eggs and mix well.
Add margarine and beat well.
Pour mixture into a lightly greased 2-quart baking dish.
Bake at 350 degrees for 1 hour or until the top is light golden brown.
Sprinkle lightly over the top with powdered sugar before serving.
nd vanilla.
Refrigerate batter for a minimum of one hour
For the huitlacoche: Remove the mushroom
Preheat oven to 350 degrees and prepare an 8 inch casserole dish.
In a large pot bring water to a boil and add carrots. Cook carrots until tender, about 15 minutes. Drain.
In a blender or food processor add butter, egg, flour, baking powder, salt, and sugars. Add one quarter of the carrots and puree. Slowly add remaining carrots, pureeing after each addition.
Transfer to prepared baking dish and bake for 45 minutes.
alt.
Butter a
souffle
dish
or Bundt
enerously butter an 8-inch souffle dish; sprinkle lightly with cheese
br>Butter six 4-ounce souffle cups and coat with sugar
Boil carrots until soft.
Melt butter.
Combine all Souflee ingredients.
In batches, puree in a blender.
Pour into a buttered ovensafe dish.
Bake for 40 minutes at 350 degrees.
While baking, soften butter and combine all topping ingredients well, making a crumle.
Sprinkle topping on souflee and bake for 5 minutes.
ven layer of frosting. (See recipe for Fluffy Cream Cheese Frosting).
hake off excess cheese.
For the spinach mixture, coarsely chop
In a bowl, mix cabbage, onion, green pepper, carrot and salt. Let stand one hour.
In saucepan, mix remaining ingredients and let boil 2 minutes.
Let cool, then add to cabbage mixture.
Stir well and eat; or freeze in plastic containers for later.
FOR THE BREAD PUDDING-------------------.
Preheat
individual 4 inch diameter souffle dishes set aside.
Saute
For the pastry cream: Scald the
Preheat oven to 350 degrees and grease the baking dish.
Mix all ingredients in bowl with a mixer.
Pour into an 8x8 inch glass baking dish.
Bake 45-50 minutes, until knife comes clean.
Can be served hot or cold.
Refrigerate after finishing serving/cooling.
Shouldn't be kept for more than a couple of days, as it will lose its flavor and freshness.
Servings really depend on how much you choose to serve.
nside of a 6 cup souffle dish.
Coat the interior
Soak skewers in cold water for half and hour.
Add
Preheat oven to 350\u00b0. 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 put in a 2-quart casserole dish. Bake in preheated oven for 30 minutes. Remove from oven and sprinkle with confectioners sugar. Makes about 8 servings.