| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 3 1/2 |
lb |
Peeled carrots |
| 3 |
c |
Sugar; (less if desired) |
| 1 |
tb |
Baking powder |
| 1 |
tb |
Vanilla |
| 1/4 |
c |
Flour |
| 6 |
|
Eggs |
| 2 |
|
Sticks margarine |
|
|
X-sugar |
INSTRUCTIONS
Steam or boil carrots until very soft. Drain well. While carrots are warm,
add sugar, baking powder and vanilla. Whip with mixer until smooth. Add
flour and mix well. Whip eggs and add to flour mixture and blend well. Add
softened oleo to mixture and blend well. Pour mixture into baking dish
about half full, to give soufle' room to rise. Bake at 350° for 1 hour or
until top is a light golden brown. Sprinkle lightly with powdered sugar
over top before serving.
Posted to Bakery-Shoppe Digest V1 #471 by Lee Ann Hamm <lhamm@premier.net>
on Dec 26, 1997
A Message from our Provider:
“I bet you’re wondering where you are going to go to church tomorrow.”