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Ribdog's Carrot Souffle - recipe and pic 1


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Posted by QSis on January 27, 2018 at 15:15:35:

Ribdog posted this recipe at least a decade ago, and I've always meant to make it, since he said everyone he's served it to loved it.

I always wished I'd had a photo to see what it looked like. Thanks to Ray, I will now attempt to post 2 photos.

I made half of the recipe for just me. I cut back on the sugar by half a cup and I did not dust it with confectioner's sugar. Even so, the dish is very sweet.

It would be great as part of a larger savory meal, for people who like sweet sides, such as sweet potatoes or candied yams.

Thanks John, and thanks Ray!

Lee

Carrot Soufflé
from Jackie

This recipe was one of the top 10 recipes of 1998 here in Baton Rouge. The recipe comes from Picadilly Cafeterias and was printed in the Baton Rouge Advocate. It's a great recipe for the holidays.

• 3 1/2 lbs. peeled carrots (3 and a half one-pound bags)
• 1 1/2 lbs. sugar (3 cups)
• 1 tbl. baking powder
• 1 tbl. vanilla
• ¼ cup Jack Daniels (optional)
• 1/4 cup flour
• 6 eggs
• 1/2 lb. margarine
• Powdered sugar

1. Steam or boil carrots until extra soft. Drain well.
2. While carrots are warm, add sugar, baking powder, and vanilla. (and Jack, optional)
3. Whip with mixer until smooth.
4. Add flour and mix well.
5. Whip eggs and add to flour mixture, blend well.
6. Add softened margarine to mixture and blend well.
7. Pour mixture into baking dish about half full as the soufflé will rise.
8. Bake in 350-degree oven about 1 hour or until top is a light golden brown.
9. Sprinkle lightly with powdered sugar over top before serving.

Serves 10.

Michael D. D’Amico
Picadilly Cafeteria



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