Cafeteria Carrot Souffle 273 Recipes

PICCADILLY CAFETERIA'S LEGENDARY CARROT SOUFFLé

Steps:

• Preheat the oven to 350 degrees.
• In a large pot filled to just below the steamer with water, add the carrots.
• Steam the carrots for 12-14 minutes or until very tender.
• Into your blender add the carrots, sugar, baking powder, vanilla extract, eggs and margarine.
• Mix until everything is creamy with no chunks of carrots.
• Add in the flour and pulse a couple of times until just combined.
• Pour into a 13x9 casserole dish and bake for 1 hour until golden brown on top.

CAFETERIA CARROT SOUFFLE

Steps:

• 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.

PICCADILLY CARROT SOUFFLE

Steps:

• Steam or boil carrots until extra soft. Drain well.
• While carrots are warm, add sugar, baking powder, and vanilla.
• Whip carrots with mixer until smooth.
• Add flour and mix well.
• Whip eggs and add to flour mixture, blend well.
• Add softened butter to the mixture and blend well.
• Pour mixture into 13 X 9-inch baking dish about half full as the souffle will rise.
• Bake at 350 degrees for about 1 hour or until the top is a light golden brown.
• Sprinkle lightly with powdered sugar over top before serving.

CARROT SOUFFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
• Bring a large pot of salted water to a boil. Add carrots and cook until tender, 15 to 20 minutes. Drain and mash. Stir in margarine, vanilla extract and eggs; mix well. Sift together flour, baking powder, salt and sugar; stir into carrot mixture and blend until smooth. Transfer to prepared casserole dish.
• Bake for 45 minutes.

CAFETERIA CARROT SOUFFLE

Steps:

• 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.

PICCADILLY CAFETERIA CARROT SOUFFLE #1

Steps:

• 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.

PICCADILLY CAFETERIA CARROT SOUFFLE

Steps:

• 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.

CAFETERIA CARROT SOUFFLE [273]

Steps:

• 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.