Posted on: 13 November, 2004
Author: Kori Puckett
Mom and I ... love ... ... ... dessert. Recently over dinner there she was telling meabout how she had tried to make it herself ... She wasjust guessing at what Mom and I absolutely love Piccadilly Restaurant's carrotsouffle dessert. Recently over dinner there she was telling meabout how she had tried to make it herself recently. She wasjust guessing at what ingredients Picadilly uses, and she feltsomething was missing. As she went over all the ingredients she used, I became curiousand wanted to try it myself, so I got the idea to look it up onthe Internet. It didn't take me long to find it, and I wasanxious to try it myself:Picadilly's Carrot Souffle1 3/4 pounds carrots, chopped up1 cup sugar1 1/2 teaspoon baking powder1 1/2 teaspoon vanilla2 tablespoons flour3 eggs, well-beaten w/electric mixer1/2 cup butter or margarine (room temperature)powdered sugar(Surprisingly, no cinnamon or nutmeg, which we had assumed musthave been in the recipe).Steam or boil carrots until they're extra soft. Drain well andput into large mixing bowl. While carrots are still warm, add: sugar, baking powder, andvanilla. Beat with mixer until smooth.Add flour and mix well. Add whipped eggs and mix well. Addbutter and mix well.Pour mixture into baking dish. Bake at 350 degrees Fahrenheitfor about 1 hour or until top is light golden brown. Sprinklelightly with powdered sugar over top before serving.After I tried this recipe the first time, I realize I needed tolet the carrots boil a bit longer so they'd come out mushy. Thesouffle ended up with little carrot chunks and not completelysmooth and creamy like it should. But it does taste a lot like Picadilly's so I know I'm on theright track. I just need to keep practicing on getting thetexture right. Source: Free Articles from ArticlesFactory.com