January 07, 2009

Carrot Souffle

1 lb. Carrots, peeled and diced
1/2 cup Melted Butter/Margarine
3 Eggs
3 tbsp. Flour
1 cup Sugar
1 tsp. Baking Powder
1 tsp. Vanilla Extract
small amount of Salt, pinch
Cook carrots until tender in small amount of water, drain and combine carrots and butter in electric blender and blend until smooth. Add remaining ingredients, blend well. Spoon mixture into lightly greased 1 Qt. casserole dish. Bake at 350 degrees for 45 mins. or until firm