he foil to create the carrot shape, pinching to seal the
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.
hake off excess cheese.
For the spinach mixture, coarsely chop
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.
Blend carrots and margarine in food processor. Add rest of ingredients and mix well. Pour into lightly greased baking dish.
Mix topping ingredients and sprinkle on top. Bake at 350 for 25-35 minutes or until set.
Steam or boil carrots until very soft.
Drain well.
Transfer to large mixing bowl.
While carrots are warm, add sugar, baking powder and vanilla.
Beat with mixer until smooth.
Add flour and mix well.
Add whipped eggs and beat well.
Add margarine and blend well.
Pour mixture into 2 qt. baking dish.
Bake at 350\u00b0 for 1 hour or until top is a light golden brown.
Sprinkle lightly with powdered sugar before serving.
Serves 8 - 10.
Preheat oven to 350 degrees F (175 degrees C).
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 transfer to a 2 quart casserole dish. Sprinkle with confectioners' sugar.
Bake in preheated oven for 30 minutes.
Steam or boil carrots until very soft. Drain well. Transfer to a large mixer bowl. While carrots are warm, add sugar, baking powder and vanilla. Beat with mixer until smooth. Add flour and mix well. Add whipped eggs and beat well. Pour mixture into a 2 quart baking dish. Bake at 350\u00b0 for 1 hour or until light golden brown in color. Sprinkle lightly with powdered sugar.