Thursday, February 3, 2011

Carrot Souffle

1 pound carrots, sliced, cooked, and drained
1/2c. melted butter
1/3c. brown sugar, packed
1/4c. flour
1tsp. baking powder
1tsp. vanilla extract
2TBL dark rum (opt)
3 eggs.

Combine the cooked carrots with the butter and puree. Add the remaining ingredients and mix very well. Pour into a greased and floured 1-quart casserole and bake in a 325deg oven for 45min-1hr. or until the center is set and the top is lightly browned and puffed.
Serves 6

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