I've had a couple of requests for the carrot souffle recipe I used for our Thanksgiving dinner--you know, that holiday we had about 2 months ago. So at long last, here it is:
Carrot Souffle (serves 6)
1 16 oz package of baby carrots OR 1 1/2 lbs carrots, sliced (I used the regular carrots--there's just something I don't like about genetically engineered mini carrots)
3 large eggs
1 1/4 cups of sugar
1/2 cup light sour cream
1/4 cup butter, softened
1/4 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp ground cinnamon
Cook carrots in boiling water to cover in a large saucepan 20 to 24 minutes, or until tender. Drain well; cool.
Process carrots and eggs in a food processor (if you're fortunate enough to have one, if you're like me and you don't have one, you'll have to resort to "mashing together with a fork"!!) until smooth, stopping to scrape down sides. Add sugar and remaining ingredients; process (i.e. mash with fork again--boy is your arm getting tired by this point) 30 seconds or until smooth. Pour mixture into a lightly greased 8-inch square baking dish.
Bake at 350 for 55 to 60 minutes, or until set.
You can make all of this the night before, and just toss it in the oven the morning of your feast!