Carrot Souffle With Cornflke Topping 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:

• 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.

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.

Steps:

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

Steps:

• Heat oven to 350 degrees. Butter a 2-quart soufflé dish or baking dish.
• Put the carrots in a large pot and cover with about an inch of water. Add a heaping tablespoon of salt and boil the carrots until they are tender enough to yield to the tip of a knife, about 10 minutes.
• Strain the carrots and purée them in a food processor. Put them in a large bowl; stir in the milk, cracker crumbs, cheese, onion, butter, cayenne, black pepper and remaining salt.
• In another bowl, beat the eggs until they are quite foamy. Using a whisk and a gentle touch, mix the eggs into the carrot mixture.
• Scrape the mixture into the buttered dish and bake for about 45 minutes, until the soufflé is slightly puffed, light golden brown and pulling away from the sides of the dish. Serve warm.

Steps:

• Boil carrots until they are very soft and can easily be mashed.
• Process carrots in food processor or blender with butter, eggs, and sugar.Blend well until smooth.
• Separate a small amount of this mixture in a bowl and add flour and baking powder. Stir this.
• Add this mixture to the carrot blend and mix well.
• Add spices and almond or vanilla extract.
• Pour into lightly greased casserole or souffle dish.
• Crush graham crackers or use graham cracker crumbs and chop walnuts. Mix together.
• Add brown sugar.
• Add small bits of butter, rolling it around with your fingers in the crumbly mix to make small lumps of crumble.
• Add crumble topping to the casserole dish.
• Bake in the oven at 350 degrees for 45 minutes.

Steps:

• Pre-heat oven to 350 degrees Pre-cook carrots. Put carrots and eggs in a blender and blend well on puree setting. Add sugar, butter, flour, baking powder, nutmeg and cinnamon. Blend until smooth. Pour into a 1 1/2 quart souffle dish. Combine the topping ingredients in a separate bowl and sprinkle over the souffle. Bake for 1 hour.