Kay's Carrot Souffle Submitted by BERNICE SHERMAN Ingredients 1-3/4 lbs. peeled carrots (2 lb. bags) 1 c sugar 1-1/2 tsp baking powder 1-1/2 tsp. vanilla 2 tbsp. flour 3 eggs, well beaten with electric mixer 1 stick butter at room temperature From Chef Bernice: This is a family recipe that’s been passed down for many generations.
Little City, Big Flavor
Instructions 1. Steam or boil carrots until cooked. 2. Drain well and transfer to a large mixing bowl. 3. While carrots are still warm, add sugar, baking powder, vanilla. 4. Beat with electric mixer until smooth (1 min). 5. Add flour and mix well with mixer (1 min). 6. Add whipped eggs and beat well with mixer (1 min). 7. Add room temperature butter and beat well with mixer (1 min). 8. Pour mixture into a 2-``quart baking dish. 9. Bake at 350 for one hour or until top is a light golden brown.
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