Picadillys Carrot Souffle Recipes

Steps:

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

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 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.

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:

• 1. Steam or boil carrots until extra soft. Drain well.
• 2. While carrots are warm, add sugar, baking powder and vanilla. Whip with mixer until smooth. (I used a potato masher first and then the mixer. Either way works fine.)
• 3. Add flour and mix well. Whip eggs and add to flour mixture, blend well. Add softened margarine to mixture and blend well.
• 4. Pour mixture into 13 by 9 inch baking dish about half full as the souffle will rise.
• 5. Bake in 350 degree oven about 1 hour or until top is a light golden brown. Sprinkle lightly with powdered sugar over top before serving.
• 6. I tried this out in two smaller ramekins and they looked so festive. Plus it cut down on the cooking time about 20 minutes less. I may try serving this way next time.
• 7. 4-20-2014 --- Had to make this for our Easter Sunday dinner again. It is so delicious and loved by all.
• 8. Here is the pic of soufflé and the beautiful tulips that were a sweet welcome gift from a dear friend for our first home purchase.

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.

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.

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.

Steps:

• Cook the carrots until tender; drain and mash. In large mixing bowl, combine mashed carrots, sugar, baking powder, vanilla and flour. Beat for 3 minutes. Add eggs, one at a time, beating well after each addition. Continue to beat, slowly adding melted butter. Pour mixture into a greased 1 1/2 quart baking dish or a 9 inch square pan. Bake at 325°F about an hour, or until set in the center. NOTE: If your oven runs hot, reduce the temperature a bit to avoid scorching the bottom. To serve, lightly dust the top with powdered sugar.