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Old 04-29-2008, 06:56 PM   #41
Head Chef
Join Date: Oct 2004
Location: Boston area
Posts: 2,488
Here's another one, Beth. I got this one from a BBQ bud of mine (Ribdog). I have been meaning to try it for years, since his guests RAVE about it!


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
  • 1 1/2 lbs. sugar
  • 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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Old 04-29-2008, 07:25 PM   #42
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Join Date: Apr 2005
Location: Northern New Mexico
Posts: 4,918
oohhh 3 1/2 pounds of carrots, I'm liking that. Boy that's an impressive recommendation. I'm thinking I would cut back on the sugar and increase the Jack Daniels...and the vanilla, this looks really good...thanks Lee!!

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