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

Mom and I absolutely love Piccadilly Restaurant's carrot

souffle dessert. Recently over dinner there she was telling me

about how she had tried to make it herself recently. She was

just guessing at what ingredients Picadilly uses, and she felt

something was missing.

As she went over all the ingredients she used, I became curious

and wanted to try it myself, so I got the idea to look it up on

the Internet. It didn't take me long to find it, and I was

anxious to try it myself:

Picadilly's Carrot Souffle

1 3/4 pounds carrots, chopped up

1 cup sugar

1 1/2 teaspoon baking powder

1 1/2 teaspoon vanilla

2 tablespoons flour

3 eggs, well-beaten w/electric mixer

1/2 cup butter or margarine (room temperature)

powdered sugar

Go to Page 2

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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