Sunday, November 22, 2009

Thanksgiving Recipes

We are hosting Thanksgiving dinner this year, so I thought over the next few days I'd share a few of the recipes that we will be making.  This first recipe came from one of my Sunday school teachers at Temple (where I attended in college).  Thanks, Denise!

Carrot Souffle
Servings: 6
Prep time: 10 minutes
Baking time: 45 min

1 (15 oz) can carrots (drain about ½ the water off)
1 stick margarine, melted
1 cup sugar
1 tsp. baking powder
3 Tbs. flour
1 tsp. vanilla
3 large eggs

Preheat oven to 350°. In a blender or food processor, puree carrots. Add margarine, sugar, & eggs, and blend well. Combine remaining ingredients and put in a greased 9x9 casserole or souffl√© dish. Bake for 45 minutes at 350°. Rotate pan midway through cooking.


NOTE: If doubling recipe, bake in a 9 X 13 pan, and decrease the temp to 325 degrees. If you bake the larger amount at 350, the corners will burn before the middle is done.

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