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CARROT SOUFFLE | |
2 c. carrot, cooked and mashed 5 eggs 1/2 c. sugar 1/2 c. melted butter 2 tbsp. flour 1 c. milk 1/4 tsp. cinnamon 1 tbsp. baking powder Mix all ingredients to gether, preferably in blender. Blend until everything is liquid. Bake at 350 degrees for 30 minutes or until brown. Serve hot or cold. |
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