Picadilly Andor Morrisons Sweet Carrot Soufflé Recipes

PICADILLY AND/OR MORRISON'S SWEET CARROT SOUFFLé

Steps:

• Steam or boil carrots until extra soft. Drain well.
• Add sugar, baking powder, and vanilla.
• Whip with mixer until smooth.
• Add flour and mix well.
• Whip eggs and add to flour mixture, blend well.
• Add softened margarine to mixture and blend well.
• Pour mixture into baking dish about half full as the soufflé will rise.
• Bake in 400°F degree oven about 45 minutes or until top is a light golden brown.
• Sprinkle lightly with powdered sugar over top before serving.

PICADILLY'S CARROT SOUFFLE

Steps:

• Steam or boil carrots til extra soft& drain well.
• While carrots are warm, add sugar, baking powder and vanilla.
• Whip with mixer til smooth.
• Add flour and mix well.
• Whip eggs separately and add to mixture, blending well.
• Add margarine and blend well.
• Pour mixture into baking dish-ABOUT HALF FULL--as the souffle will rise.
• Bake@ 350 about 1 hour or until top is light brown.
• Sprinkle lightly with powdered sugar before serving.

PICCADILLY'S CARROT SOUFFLE

Steps:

• Put in food processor until smooth.
• Pour into greased baking dish.
• Bake at 350 degrees for one hour.

PICCADILLY'S SWEET CARROT SOUFFLE

Steps:

• Preheat oven to 350°F Use a 9x13-inch pan.
• For the topping, combine the crushed corn flakes, nuts, brown sugar, and butter. Set aside.
• Boil carrots in salted water until soft. Drain well mash with potato masher or food mill.
• In a bowl, while carrots are warm, add sugar, vanilla and baking powder.
• Whip with electric mixer or food processor until smooth.
• Add flour and mix well.
• Add eggs to mixture one at a time, blending well.
• Add softened margarine to mixture and blend well.
• Pour mixture into greased baking dish about half full as the soufflé will rise.
• Sprinkle on topping.
• Bake about 1 hour or until top is a light golden brown.
• Sprinkle lightly with powdered sugar over top before serving.

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.

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.

PICCADILLY'S SWEET CARROT SOUFFLE

Steps:

• Preheat oven to 350 degrees.
• Steam or boil carrots; drain well and transfer to a large mixing bowl.
• While carrots are still warm, add sugar, baking powder, and vanilla.
• Beat with mixer until smooth.
• Add flour and mix well; add beaten eggs and mix well.
• Add margarine and beat well.
• Pour mixture into a lightly greased 2-quart baking dish.
• Bake at 350 degrees for 1 hour or until the top is light golden brown.
• Sprinkle lightly over the top with powdered sugar before serving.