ART BY KATHERINE LIBERONI

 

 

 

Cat's Carrot Soufflé

1 lb carrots cooked

3 eggs

1/3 Cup sugar

2 tbsp flour

1 tsp baking powder

1 tsp vanilla

1/2 cup melted butter

Dash nutmeg

Dash cinnamon

Preheat oven to 350 degrees.

Puree cooked carrots then add eggs, blend well.

Add remaining and blend well.

Pour into greased 1 1/2 quart baking dish.

Topping

1/4 cup frosted corn flakes

3 tbsp brown sugar

2 tbsp butter,

1/4 cup chopped nuts (walnuts or pecans)

Combine topping together. Sprinkle over casserole. Bake in oven 1 hour.

Serves 6 (can be doubled)

 

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Copyright © 2000-2009 Art Instruction By Katherine Liberoni
All Rights Reserved  
Last Modified On
Sunday, November 08, 2009 06:17 AM