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Carrot Soufflé

December 18, 2009

This is the to die for recipe that you need to bring to Christmas Dinner. So simple to make but the name and the taste will fool people into thinking you worked long and hard. If you know kids that won’t eat veggies this is the dish for them.
1lb bag baby carrots
½ c melted butter
3 eggs (separate and keep both yoke and white)
½ c sugar
3 Tbl flour
1 tsp baking powder
½ tsp vanilla
  • Boil carrot until soft
  • Blend carrot and butter until smooth
  • Add yokes, sugar, flour, baking powder and vanilla and blend well
  • Beat egg whites in a bowl until fluffy
  • Fold egg whites into the other mixture
  • Pour into 9×9 pan
  • Bake 45 minutes at 350

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