PICADILLY'S CARROT SOUFFLE
One of the most-often-requested recipes from Piccadilly Cafeterias. I found it in the online edition of the Baton Rouge Advocate. This is not exactly health-conscious, due to the large amount of sugar, but it is delicious and i guarantee kids will eat these carrots!
Provided by Margaret3
Categories Vegetable
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Steam or boil carrots til extra soft& drain well.
- While carrots are warm, add sugar, baking powder and vanilla.
- Whip with mixer til smooth.
- Add flour and mix well.
- Whip eggs separately and add to mixture, blending well.
- Add margarine and blend well.
- Pour mixture into baking dish-ABOUT HALF FULL--as the souffle will rise.
- Bake@ 350 about 1 hour or until top is light brown.
- Sprinkle lightly with powdered sugar before serving.
PICCADILLY'S SWEET CARROT SOUFFLE
A wonderful way to get kids to eat carrots! This recipe is a "clone" of the famous Picadilly's Cafeteria side. I think you will find it scrumptious and easy to make...
Provided by Gingerbee
Categories Vegetable
Time 1h20m
Yield 1 pan, 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F Use a 9x13-inch pan.
- For the topping, combine the crushed corn flakes, nuts, brown sugar, and butter. Set aside.
- Boil carrots in salted water until soft. Drain well mash with potato masher or food mill.
- In a bowl, while carrots are warm, add sugar, vanilla and baking powder.
- Whip with electric mixer or food processor until smooth.
- Add flour and mix well.
- Add eggs to mixture one at a time, blending well.
- Add softened margarine to mixture and blend well.
- Pour mixture into greased baking dish about half full as the soufflé will rise.
- Sprinkle on topping.
- Bake about 1 hour or until top is a light golden brown.
- Sprinkle lightly with powdered sugar over top before serving.
Nutrition Facts : Calories 575.3, Fat 32.9, SaturatedFat 6.2, Cholesterol 161.1, Sodium 595.6, Carbohydrate 65.5, Fiber 5.6, Sugar 51.1, Protein 7.7
PICCADILLY CARROT SOUFFLE
This is an amazingly easy recipe to follow and very delicious. None of my family was able to guess that it was carrots. I made this for our Christmas Dinner last year and everyone loved it, including the children. They all thought it was sweet potatoes or yams. Now, this recipe is a copykat of Piccadilly Cafeteria's recipe. If...
Provided by Kimberly Biegacki
Categories Other Side Dishes
Time 1h10m
Number Of Ingredients 9
Steps:
- 1. Steam or boil carrots until extra soft. Drain well.
- 2. While carrots are warm, add sugar, baking powder and vanilla. Whip with mixer until smooth. (I used a potato masher first and then the mixer. Either way works fine.)
- 3. Add flour and mix well. Whip eggs and add to flour mixture, blend well. Add softened margarine to mixture and blend well.
- 4. Pour mixture into 13 by 9 inch baking dish about half full as the souffle will rise.
- 5. Bake in 350 degree oven about 1 hour or until top is a light golden brown. Sprinkle lightly with powdered sugar over top before serving.
- 6. I tried this out in two smaller ramekins and they looked so festive. Plus it cut down on the cooking time about 20 minutes less. I may try serving this way next time.
- 7. 4-20-2014 --- Had to make this for our Easter Sunday dinner again. It is so delicious and loved by all.
- 8. Here is the pic of soufflé and the beautiful tulips that were a sweet welcome gift from a dear friend for our first home purchase.
CARROT SOUFFLE
An excellent side dish, or have it for brunch.
Provided by LOUETTA
Categories Side Dish Vegetables Carrots
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
- Bring a large pot of salted water to a boil. Add carrots and cook until tender, 15 to 20 minutes. Drain and mash. Stir in margarine, vanilla extract and eggs; mix well. Sift together flour, baking powder, salt and sugar; stir into carrot mixture and blend until smooth. Transfer to prepared casserole dish.
- Bake for 45 minutes.
Nutrition Facts : Calories 309.2 calories, Carbohydrate 34.8 g, Cholesterol 93 mg, Fat 17.6 g, Fiber 2.4 g, Protein 4.3 g, SaturatedFat 3.4 g, Sodium 508 mg, Sugar 28 g
PICCADILLY'S CARROT SOUFFLE
A sweet dish from Piccadilly Cafeteria...this is the only way my sisters or I could ever be made to eat carrots! This recipe is slightly different than the others posted here. We usually double it and bake it in a 13x9-inch dish.
Provided by coconutcream
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Put in food processor until smooth.
- Pour into greased baking dish.
- Bake at 350 degrees for one hour.
CAFETERIA CARROT SOUFFLE
Carrot casserole.
Provided by Tammy
Categories Side Dish Casseroles
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to a boil. Add carrots and cook until tender, about 15 minutes. Drain and mash. To the carrots add melted butter, white sugar, flour, baking powder, vanilla extract and eggs. Mix well and transfer to a 2 quart casserole dish. Sprinkle with confectioners' sugar.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 278.7 calories, Carbohydrate 37.2 g, Cholesterol 100.3 mg, Fat 13.6 g, Fiber 3.5 g, Protein 3.6 g, SaturatedFat 7.9 g, Sodium 218.9 mg, Sugar 29.4 g
PICCADILLY CAFETERIA CARROT SOUFFLE
Make and share this Piccadilly Cafeteria Carrot Souffle recipe from Food.com.
Provided by jabeesgirl
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to a boil.
- Add carrots and cook until tender, about 15 minutes.
- Drain and mash.
- To the carrots add melted butter, white sugar, flour, baking powder, vanilla extract and eggs.
- Mix well and transfer to a 2 quart casserole dish.
- Sprinkle with confectioners sugar.
- Bake in preheated oven for 30 minutes.
PICADILLY AND/OR MORRISON'S SWEET CARROT SOUFFLé
You have to try this for the holidays. Such a sweet & creamy way to eat your carrots. The top is my favorite part--just a tad crunchy brown.
Provided by Pechsth
Categories Vegetable
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Steam or boil carrots until extra soft. Drain well.
- Add sugar, baking powder, and vanilla.
- Whip with mixer until smooth.
- Add flour and mix well.
- Whip eggs and add to flour mixture, blend well.
- Add softened margarine to mixture and blend well.
- Pour mixture into baking dish about half full as the soufflé will rise.
- Bake in 400°F degree oven about 45 minutes or until top is a light golden brown.
- Sprinkle lightly with powdered sugar over top before serving.
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