Carrot Souffle For Passover Recipes

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.

Steps:

• Blend carrots and margarine in food processor. Add rest of ingredients and mix well. Pour into lightly greased baking dish.
• Mix topping ingredients and sprinkle on top. Bake at 350 for 25-35 minutes or until set.

Steps:

• Preheat oven to 375°F.
• Oil a 6-cup souffle dish.
• Combine the first ingredients in a large mixing bowl.
• Heat the oil in a small saucepan and add cake meal, stirring well with wire whisk until well blended.
• Add the orange juice to the saucepan and cook until mixture thickens, stirring constantly.
• Combine the saucepan mixture with the carrot mixture and add beaten egg yolks; mix thoroughly.
• In a separate bowl, beat egg whites with salt until stiff.
• Fold egg whites into carrot mixture and pour into prepared souffle dish.
• Bake in lower third of the oven about 40 minutes. until puffed and brown and serve immediately.

Steps:

• Heat oven to 350 degrees. Grease a 4-cup tube pan or small Bundt pan.
• Put carrots in a small pot and cover with water by at least an inch. Bring to a boil and cook until carrots are tender, 20 to 30 minutes (the thinner the slices the more quickly they cook). Add more water if needed to keep carrots mostly submerged.
• Drain and mash the carrots with a potato masher or fork, then measure out 1 cup of the mash. (Reserve any remaining carrots to eat with a little butter and salt if you like.) Let carrots cool.
• Put baking soda and 1 tablespoon warm water in the bowl of an electric mixer and mix to dissolve. Add shortening or butter and sugar and beat until fluffy. Beat in egg, lemon juice and salt until smooth, then beat in carrots. Finally, beat in flour and baking powder.
• Pour batter into pan and smooth the top with a spatula. Bake until the top springs back when lightly pressed, 30 to 40 minutes. Serve warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large pot of boiling water, cook the carrots until very tender. Drain, and transfer to a large mixing bowl.
• While carrots are warm, use an electric mixer to beat with sugar, baking powder, and vanilla extract until smooth. Mix in the flour, eggs, and margarine. Transfer to a 2 quart baking dish.
• Bake 1 hour in the preheated oven, or until top is golden brown. Sprinkle lightly with confectioners' sugar before serving.