SIMPLE BRUSSELS SPROUTS CASSEROLECASSEROLE:6 slices bacon, chopped1 c. chopped yellow onion2 lbs. Brussels Sprouts, ends…
Sharon’s Carrot Soufflé
| Sharon's Carrot Soufflé | Print |
Recipe By: Alice Morrow
Sharon's Carrot Soufflé
Ingredients
- 3 lbs. carrots
- 1 ½ c. butter, softened or melted
- 6 large eggs
- ½ c. flour
- 1 T. baking powder
- 3 c. sugar
- ¼ t. cinnamon
- Powdered sugar, optional
Instructions
- Boil carrots until tender. Drain and let cool a little.
- Puree carrots in blender or food processor.
- Mix in all ingredients, except powdered sugar.
- Pour into baking dish sprayed with PAM.
- Bake 350 until set and fluffy.
- Sprinkle with powdered sugar if desired.
Notes
*****This recipe came to me from my sister-in-law, Sharon Morrow. She told me she got the recipe from her cousin, Scarlet Hebert. Wherever, it came from, it was to die for. The little kids loved it. Yes, I know it is loaded with sugar, butter, etc. but once in a while, it is worth the splurge.
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