How to Make Piccadilly's Delicious Carrot Souffle by Kori Puckett

(Surprisingly, no cinnamon or nutmeg, which we had assumed must

have been in the recipe).

Steam or boil carrots until they're extra soft. Drain well and

put into large mixing bowl.

While carrots are still warm, add: sugar, baking powder, and

vanilla. Beat with mixer until smooth.

Add flour and mix well. Add whipped eggs and mix well. Add

butter and mix well.

Pour mixture into baking dish. Bake at 350 degrees Fahrenheit

for about 1 hour or until top is light golden brown. Sprinkle

lightly with powdered sugar over top before serving.

After I tried this recipe the first time, I realize I needed to

let the carrots boil a bit longer so they'd come out mushy. The

souffle ended up with little carrot chunks and not completely

smooth and creamy like it should.

But it does taste a lot like Picadilly's so I know I'm on the

right track. I just need to keep practicing on getting the

texture right.

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BIO:

This article provided by Kori Puckett, publisher of 300+
delicious, old fashioned, homemade dessert recipes at
http://www.VintageSweetTreats.com.

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