Picadilly Carrot Souffle

Ingredients
1 3/4 lbs peeled carrots
3/4 cup sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla
2 tablespoons flour
3 eggs
1/4 lb margarine, softened
powdered sugar
Directions
1Steam or boil carrots til extra soft& drain well.
2While carrots are warm, add sugar, baking powder and vanilla.
3Whip with mixer til smooth.
4Add flour and mix well.
5Whip eggs separately and add to mixture, blending well.
6Add margarine and blend well.
7Pour mixture into baking dish-ABOUT HALF FULL--as the souffle will rise.
8Bake@ 350 about 1 hour or until top is light brown.
9Sprinkle lightly with powdered sugar before serving.


RECIPE #2

1 1/2 pounds peeled carrots (about 9 medium)

1 1/2 cups granulated sugar

1 1/2 teaspoons baking powder

1 1/2 teaspoons vanilla

1/3 cup high-gluten or bread flour

4 eggs

1/2 cup (1 stick) melted margarine or butter

1 tablespoon confectioners' sugar
Instructions:
Steam carrots until extra soft, about 30 minutes in a steamer basket set over boiling water. (You may do this in a microwave, placing the whole carrots in a covered container with about 1/4 cup water; cook on high about 10 minutes, or as your microwave instructions dictate.) Drain well.

While the carrots are still warm, transfer to large bowl of an electric mixer and add granulated sugar, baking powder, vanilla and flour. Beat slowly until carrots mash, then increase speed to medium and beat 3 minutes, or until very smooth.

With the mixer on low, add the eggs one at a time, beating after each addition. Gradually add the melted margarine.

Preheat oven to 350 degrees. Spray a 1 1/2-quart casserole or a deep, 9-inch round pan lightly with vegetable oil. Spoon in the carrot mixture. (The mixture will rise, so pan should not be more than half full.)

Bake about 1 1/2 hours, or until the top is a light golden brown. Sprinkle lightly with confectioners' sugar and serve immediately. (The souffle will fall after being taken out of the oven.)