Piccadilly Carrot Souffle is among the Piccadilly Cafeteria’s mot popular recipes. I understand after i make this dish for individuals, they are able to’t believe that it is carrots. Have you got finicky vegetable eaters? I'd try the Piccadilly Carrot Souffle recipe in it, the sweet carrot souffle is very scrumptious.
Piccadilly Cafeteria Carrot Souffle
- Author: CopyKat Recipes
- Recipe Type: Casserole Recipes, CopyKat Recipes, Favorite Recipes
- Prep time: fifteen minutes
- Prepare time: one hour
- Serves: 8
This will make a superbly sweet side dish your children will like it!
Ingredients
- 3 1/2 pounds peeled Carrots
- 2 1/2 cups Sugar
- 1 tablespoon Baking powder
- 1 tablespoon vanilla
- 1/4 cup flour
- 6 eggs
- 1/2 pound Margarine
- Powdered sugar
Instructions
1. Steam or boil carrots until extra soft. Drain well.
2. While carrots are warm, add sugar, baking powder, and vanilla.
3. Whip with mixer until smooth.
4. Add flour and blend well.
5. Whip eggs and increase flour mixture, blend well.
6. Add softened margarine to mixture and blend well.
7. Pour mixture into 13 by 9 inch baking dish about 50 % full because the souffle will rise.
8. Bake in 350-degree oven about one hour or until top is really a light golden brown.
9. Sprinkle gently with powdered sugar over top before serving.
Piccadilly Cafeteria Carrot Souffle
This will make a superbly sweet side dish your children will like it!
Ingredients
- 3 1/2 pounds peeled Carrots
- 2 1/2 cups Sugar
- 1 tablespoon Baking powder
- 1 tablespoon vanilla
- 1/4 cup flour
- 6 eggs
- 1/2 pound Margarine
- Powdered sugar
Instructions
1. Steam or boil carrots until extra soft. Drain well.
2. While carrots are warm, add sugar, baking powder, and vanilla.
3. Whip with mixer until smooth.
4. Add flour and blend well.
5. Whip eggs and increase flour mixture, blend well.
6. Add softened margarine to mixture and blend well.
7. Pour mixture into 13 by 9 inch baking dish about 50 % full because the souffle will rise.
8. Bake in 350-degree oven about one hour or until top is really a light golden brown.
9. Sprinkle gently with powdered sugar over top before serving.
About Stephanie
I recreate your preferred restaurant recipes, so that you can prepare these dishes in your own home. I assist you to prepare dinner, and offer dishes you realize your loved ones will like. You'll find the majority of the ingredients for all those recipes inside your local supermarket.
Stephanie may be the author of CopyKat.com's Eating Out in your home, and CopyKat.com's Eating Out in your home 2.
Comments
Chose to make this dish today. It had been scrumptious. The souflay didn't rise much or no, however it sampled great. Any suggestions on why it didn’t, rise? The baking powder would be a fresh opened up can. I'll certainly allow it to be again. The children loved it.
Thanks
It doesn’t rise just like a traditional souffle. Really it increases hardly any. I don’t know why they known as it a Souffle.
Are you able to re-heat this? Wish to go to kids house for thanksgiving but won’t have the ability to prepare it there. Will need to go cooked. Sounds wonderful, reay would like to try it. Thanks. Jody
It reheats fairly well. I've reheated it before. You may also serve it not pipping hot which is fine.
I labored for Piccadilly for any lengthy time. I’m not keen on reheating a cooked souffl but it is possible. Still quite delishous. We accustomed to make pans up then refrigerate unbaked. I’ve even managed to get up both at home and place it into a classic plastic/milk gallon container for simple pour. I guess you can freeze the unbaked type of it as long as you allow it enough time to thaw within the refrigerator.
