he foil to create the carrot shape, pinching to seal the
bout half full as the souffle will rise.
Sprinkle on
1 1/2-quart souffle dish; coat bottom and sides
innamon and add to the carrot mixture.
Mix well and
Preheat oven to 250F.
Butter a 1 1/2 quart souffle dish or pan.
Puree carrots, eggs, sugar, flour, vanilla, butter and nutmeg in blender until smooth.
Pour into prepared souffle dish or pan.
Bake for 40 minutes.
Mix cornflakes, nuts, brown sugar and soft butter; sprinkle on top of souffle.
Bake 10 minutes longer to caramelize slightly.
Add carrots to a saucepan; add water to cover; bring to a boil; cook 20-25 minutes or until tender; drain.
Add carrots, butter, and the rest of the ingredients to a food processor.
Process until mixture is smooth.
Spoon mixture into a lightly greased 1 1/2 quart souffle dish.
Bake at 350 degrees for 1 hour and 10 minutes or until set.
minutes.
Scrape this souffle base into a mixing bowl
ounds. Peel and cut the carrot into 1/2 inch pieces
Cook carrots until tender; drain. Add melted butter, vanilla and eggs; beat well. Combine baking powder, sugar and flour, then blend together with wet ingredients until smooth using blender, food processor or beaters. Spoon into buttered casserole. Do not fill more than half full as it rises. Bake 45 minutes at 350\u00b0. If you double recipe, you will need to cook 1 hour or more. Better cooked in shallow dish.
Cook carrots until soft, I boil mine.
Drain well.
While carrots are still warm, add sugar, baking powder and vanilla extract.
Whip mixture well with electric mixer until smooth.
Add flour and mix well.
Whip eggs in a separate bowl and add to carrot mixture and blend in well.
Add softened margarine and mix well.
Pour mixture into 13 x 9 pan, 1/2 full because mixture will rise.
Bake at 350 degrees for about 1 hour and until top is light golden brown.
Sprinkle lightly with confectioners sugar.
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.
train and chill.
For Souffle Base:
Bring a pot
Preheat oven to 375\u00b0.
In saucepan, using 3 tablespoons butter or oil, saute the onion, garlic, celery and carrot until softened. Add the parsley, mustard, cooked bacon, cooked sausage and the lemon-pepper seasoning.
Remove the stems from the mushrooms and chop finely.
Then saute them in 1 tablespoon butter until softened and any water they release is cooked away.
Mix them with the rest of the stuffing mixture.
Preheat oven to 350.
Grease and flour 8 or 9 inch souffle pan.
Mix carrots, raisins, pineapple, eggs, and water in a bowl.
Add the nut package from the nut bread mix if its separate and stir that inches.
Stir in nut bread mix.
Pour into souffle pan and bake 50-60 minutes or until a toothpick inserted in the center comes out clean.
dd this mixture to the carrot blend and mix well.
Leave corn and spinach in refrigerator overnight to thaw. Boil carrots in brown sugar water.
Layer spinach and corn in a glass cake pan.
Poke carrots down on top of corn.
Pour carrot juice on top of everything.
Bake at 350\u00b0 for 1 hour.
Cook carrots until tender in boiling, salted water.
Drain. Blend carrots and margarine in electric blender until smooth.
Add remaining ingredients and blend well.
Grease a 1-quart casserole dish or souffle dish and spoon mixture into it.
Bake at 350\u00b0 for 45 minutes or until set.
Combine first 6 ingredients in food processor, blend 2 minutes, then add eggs 1 at a time until smooth. Pour into buttered 8-inch souffle dish. (may be made up to 3 days ahead).
Preheat oven to 350 degrees F.
Bake souffle for 1 hour and 15 minutes, then add topping and continue baking for an additional 15 minutes. Combined cooking time of 1 1/2 hours.
alt and pepper. Place the carrot, celery and onion quarters into
tiff, then fold gently into carrot mixture.
Grease your 10