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CARROT SOUFFLE | |
2 c. cooked carrots, drained 1 c. sugar 3 tbsp. flour 1 tsp. baking powder 1 stick butter 3 eggs, beaten Cinnamon, 3 to 4 dashes Combine above ingredients and mix with electric mixer until creamy. Bake uncovered at 400 degrees for 15 minutes, then decrease temperature to 350 degrees and bake 45 minutes longer. |
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