PICCADILLY CARROT SOUFFLE
This is an amazingly easy recipe to follow and very delicious. None of my family was able to guess that it was carrots. I made this for our Christmas Dinner last year and everyone loved it, including the children. They all thought it was sweet potatoes or yams. Now, this recipe is a copykat of Piccadilly Cafeteria's recipe. If...
Provided by Kimberly Biegacki
Categories Other Side Dishes
Time 1h10m
Number Of Ingredients 9
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.
BETTER THAN PICCADILLY'S CARROT SOUFLE
You'll be surprised that this does not taste anything like carrots and qualifies more as a dessert. It's better than the original from Piccadilly's. This was given to me by my sister-n-law who just loves this dish.
Provided by Donna Graffagnino
Categories Other Desserts
Time 1h35m
Number Of Ingredients 9
Steps:
- 1. Cook the baby carrots with the water in the microwave for 10 minutes, covered. Remove them from the water with a slotted spoon (to drain them), and throw them into a food processor along with the next six ingredients. Blend until smooth.
- 2. Pour carrot puree into a greased 8" x 8" casserole dish and bake at 350 degrees for 1 to 1 1/2 hours, depending on the size of the dish and depth of the batter. (The batter should come only about halfway up the sides of the dish, as it will puff up a lot!)
- 3. Sprinkle with confectioners sugar before serving.
- 4. NOTES: When it comes out of the oven, a soufflé should be puffed up and fluffy, and it will generally fall after 5 or 10 minutes.
PICCADILLY'S CARROT SOUFFLE
A sweet dish from Piccadilly Cafeteria...this is the only way my sisters or I could ever be made to eat carrots! This recipe is slightly different than the others posted here. We usually double it and bake it in a 13x9-inch dish.
Provided by coconutcream
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Put in food processor until smooth.
- Pour into greased baking dish.
- Bake at 350 degrees for one hour.
PICADILLY'S CARROT SOUFFLE
One of the most-often-requested recipes from Piccadilly Cafeterias. I found it in the online edition of the Baton Rouge Advocate. This is not exactly health-conscious, due to the large amount of sugar, but it is delicious and i guarantee kids will eat these carrots!
Provided by Margaret3
Categories Vegetable
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 8
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.
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