Page 18 - Gears and Ears January 2014

Recipes of the Month

Carrot Souffle

From The Whipple Family

1 pound carrots TOPPING
3 eggs ¼ cup plain bread crumbs

½ cup sugar; less if carrots are sweet 2 tablespoons butter
1 teaspoon baking powder 2 tablespoons brown sugar

3 tablespoons flour 1 stick butter Dash cinnamon
1 teaspoon vanilla Dash nutmeg

Dash of cinnamon and nutmeg

Cut up carrots. Cook well. Strain and puree them in a food processor (a blender can work tool).
Cool carrots. Add 3 eggs to puree. Blend. Blend in sugar, flour, baking powder, vanilla, butter, and

seasonings. Butter an oven-proof casserole dish. Preheat oven to 350. Mix topping
and put on top of carrot mixture.

Bake uncovered for 1 hour and serve hot.