Carrot Souffle
2 cups mashed cooked carrots or 2 large jars baby food carrots
1 stick butter/margarine, melted
1 cup sugar
3 Tablespoons flour
1 teaspoon baking powder
3 eggs well beaten
1/3 teaspoon cinnamon
Put carrots in mixing bowl. Mix in remaining ingredients one at a time.
Pour mixture into souffle or casserole dish. Bake at 400 for 15 minutes. Reduce heat to 350 for 35 minutes.
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