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CARROT SOUFFLE | |
2 c. cooked and mashed carrots 3/4 c. sugar 3 tbsp. flour 1 tsp. baking powder 1 stick butter 3 eggs Cinnamon to taste Soften butter and add to other ingredients. Combine in blender first 4 ingredients. Bake 15 minutes at 400 degrees then 45 minutes at 350 degrees. |
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