Cafeteria Carrot Souffle |
"Carrot casserole."
Ingredients :
- 2 pounds carrots, chopped
- half of cup melted butter
- 1 cup white sugar
- three tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- three eggs, overwhelmed
- 1 teaspoon confectioners' sugar for dusting
Instructions :
Prep : 5M | Cook : 8M | Ready in : 50M |
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- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to a boil. Add carrots and cook until smooth, approximately 15 minutes. Drain and mash. To the carrots upload melted butter, white sugar, flour, baking powder, vanilla extract and eggs. Mix well and switch to a 2 quart casserole dish. Sprinkle with confectioners' sugar.
- Bake in preheated oven for half-hour.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make smooth-up less complicated.
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