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| Fresh Carrot Souffle |
"A carrot souffle as true as your preferred eating place makes!"
Ingredients :
- 1 three/four pounds carrots, peeled and chopped
- 1 cup white sugar
- 1 half of teaspoons baking powder
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons all-cause flour
- three eggs, crushed
- half cup margarine, softened
- 2 teaspoons confectioners' sugar
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 1H30M |
|---|
- Preheat oven to 350 tiers F (one hundred seventy five tiers C).
- In a big pot of boiling water, cook dinner the carrots till very tender. Drain, and switch to a massive mixing bowl.
- While carrots are heat, use an electric powered mixer to overcome with sugar, baking powder, and vanilla extract till smooth. Mix in the flour, eggs, and margarine. Transfer to a 2 quart baking dish.
- Bake 1 hour within the preheated oven, or till top is golden brown. Sprinkle gently with confectioners' sugar earlier than serving.
Notes :
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