carrot suffe'?......?

Question

what is the best carrot suffe' recipe?

Answer 1

Carrot Souffle

2 pounds carrots, chopped
1/2 cup melted butter
1 cup white sugar
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
3 eggs, beaten
1 teaspoon confectioners' sugar for dusting
Preheat oven to 350 degrees F 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.

Answer 2

Carrot Souffle


1/2 cup crushed corn flakes -- or walnuts
3 tablespoons brown sugar
2 teaspoons butter -- room temperature
FOR THE SOUFFLE:
1 pound carrots, cooked -- until tender
3 eggs
1/3 cup sugar
3 tablespoons all-purpose flour
1 teaspoon vanilla
1/2 cup (1 stick) butter -- melted
Dash of nutmeg Pinch of salt -- (optional)
Preheat oven to 350 degrees.
For the topping: Combine the crushed corn flakes or walnuts, brown sugar and butter. Set aside.

Puree the cooked carrots and the eggs in a blender (do not use a food processor). Add the sugar, flour, vanilla, butter, nutmeg and salt and blend. Pour into a 1 1/2-quart pan or souffle dish and bake for 40 minutes. Spread the topping over the souffle and bake 5 to 10 minutes longer, until the topping is lightly browned.

Answer 3

Carrot Souffle:

1¼ hours 15 min prep
6 servings

1 lb carrots (steamed soft, then mashed)
1/2 cup sugar
1 teaspoon baking powder
1/2 cup butter, softened but not warm or melted
3 eggs, beaten
3 tablespoons flour
1 teaspoon vanilla
1 teaspoon cinnamon (to taste)
1/2 teaspoon nutmeg (to taste)

1. Preheat oven to 350 degrees and grease the baking dish.
2. Mix all ingredients in bowl with a mixer.
3. Pour into an 8x8 inch glass baking dish.
4. Bake 45-50 minutes, until knife comes clean.
5. Can be served hot or cold.
6. Refrigerate after finishing serving/cooling.
7. Shouldn't be kept for more than a couple of days, as it will lose its flavor and freshness.
8. Servings really depend on how much you choose to serve.

Answer 4

Carrot Souffle

INGREDIENTS

2 pounds carrots, chopped
1/2 cup melted butter
1 cup white sugar
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
3 eggs, beaten
1 teaspoon confectioners' sugar for dusting

DIRECTIONS

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.

Answer 5

Carrot Soufflé

2 lbs. peeled carrots
1 1/4 cups sugar
1/4 cup flour
2 tsp. baking powder
2 tsp. vanilla extract
3/4 cup margarine
4 eggs
nutmeg
cinnamon
powdered sugar


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Steam or Boil carrots until extra soft. Drain well. While carrots are warm, add sugar, baking powder and vanilla extract. Whip with mixer until smooth. Add spices to flour; add flour mixture to carrot mixture. Whip well. Whip eggs and blend with carrot mixture. Add softened margarine and blend with carrot mixture. Pour mixture into greased baking dish - fill about half full as soufflé will rise. Bake in 350† oven about 1 hour or until top is a light golden brown. Sprinkle lightly with powdered sugar over top before serving.