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CARROT SOUFFLE | |
2 c. cooked carrots 3 eggs 1/3 - 1/2 c. sugar or honey 2 tbsp. flour 1 c. milk 1/4 tsp. cinnamon 1 tbsp. baking powder 1 stick butter Mix all ingredients in blender. Pour in greased 2 quart oven dish. Bake at 350 degrees for about 30 minutes or until firm. (Can be zapped in microwave for 5 minutes on high then finished in oven 15 minutes.) |
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