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CARROT SOUFFLE | |
2 c. cooked, mashed carrots, about 1 lb. raw 1 stick butter, melted 2 beaten eggs 3 tbsp. flour 1 tsp. baking powder 1 c. sugar (can use less) 1/2 tsp. cinnamon Blend and bake in greased casserole dish at 400 degrees for 15 minutes, then 350 degrees for 45 minutes. I blend all in a blender. Can be prepared ahead and cooked before serving. Serves 4-5. |
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