Piccadilly Cafeteria Baked Chicken Recipes

COPYCAT PICCADILLY CAFETERIA CARROT SOUFFLE RECIPE

Copycat Piccadilly Cafeteria Carrot Souffle Recipe image

The carrots are steamed until tender, then blended with margarine, sugar, and vanilla to make this sweet and fluffy carrot souffle.

Provided by Patsy Lynch

Categories Baked

Time 1h20m

Yield 12

Number Of Ingredients 7

Ingredients

3½ lbs peeled carrots
1½ cups sugar
1 tsp baking powder
1 tbsp vanilla extract
6 eggs
½ lb or butter, softened margarine
¼ cup flour

Steps:

Preheat the oven to 350 degrees F.
In a large pot filled to just below the steamer with water, add the carrots. Steam the carrots for 12 to 14 minutes or until very tender.
Into a blender add the carrots, sugar, baking powder, vanilla extract, eggs, and margarine.
Mix until everything is creamy with no chunks of carrots. Add in the flour and pulse a couple of times until just combined.
Pour into a 13x9-inch casserole dish and bake for 1 hour until golden brown on top.

Nutrition Facts : Carbohydrate 40.17g, Cholesterol 79.98mg, Fat 17.64g, Fiber 3.78g, Protein 4.23g, SaturatedFat 3.60g, ServingSize 12.00 Piece, Sodium 276.08mg, Sugar 0.00, UnsaturatedFat 8.15g

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