Drum roll please. The official holiday virtual recipe is beginning with this tasty recipe for carrot souffle from Jessica, a LTIR reader and fan in many ways. She sent this to Rachel, noting that her mom makes this on Thanksgiving and that is is, in a word, delicious. If you're looking for a different side besides the usual green beans or yams, this little number could be a nice addition.
Thanks, Jessica! We'll be adding recipes weekly as we get them so send them our way via email:
lifetoldinrecipes(at)gmaildotcom.
The more recipes we all share the merrier this season of eating for us all!
Carrot Souffle
ingredients
1 pound cooked carrots (you can steam them or microwave them; your pick)
3 eggs
1/2 cup sugar
3 tablespoon flour
1 teaspoon baking powder
1 teaspoon vanilla
1 stick melted margarine
dash nutmeg and cinnamon
method
Combine the ingredients and blend together in food processor. Pour into soufflé dish
For topping, combine
1/4 cup cornflake crumbs
3 tablespoons brown sugar
1 tablespoon melted butter
1/4 cup chopped nuts--your choice but we think pecans or walnuts could be yummy
dash nutmeg and cinnamon
Sprinkle topping on soufflé
Bake uncovered for 45 minutes in 350 degree oven.
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