Yesterday we had the wonderful privilege of delivering a meal to a precious family going through very deep waters. It's always such a joy for our family to be able to extend our hands into theirs. Food often serves as a common love language and brings comfort not only to those who eat, but to those who prepare.
Shortly after we arrived, the grandfather, who lives with them (in his own father-in-law suite, I might add), came out to greet us. I was lovingly introduced to him as, "The Carrot Soufflé Lady." I love that title. It just so happens that I prepared Carrot Soufflé for them again just because I know they enjoy it so much. When people enjoy the food I prepare, it truly makes me feel happy inside. I love cooking for others.
So, below is the now very famous recipe. I served it first at our annual Thanksgiving dinner over ten years ago. It is so popular that it has become a mainstay on our menu and is always served for special occasions.
If you'd like to follow the blog of these dear ones, go to
http://www.soulsearching.us/Nome_Hobbits/Blog/Blog.html
Shortly after we arrived, the grandfather, who lives with them (in his own father-in-law suite, I might add), came out to greet us. I was lovingly introduced to him as, "The Carrot Soufflé Lady." I love that title. It just so happens that I prepared Carrot Soufflé for them again just because I know they enjoy it so much. When people enjoy the food I prepare, it truly makes me feel happy inside. I love cooking for others.
So, below is the now very famous recipe. I served it first at our annual Thanksgiving dinner over ten years ago. It is so popular that it has become a mainstay on our menu and is always served for special occasions.
If you'd like to follow the blog of these dear ones, go to
http://www.soulsearching.us/Nome_Hobbits/Blog/Blog.html
(this is Carlee's blog)
or to
(this is Carlee's sister, Dani's, blog)
Carrot Soufflé
2 pounds carrots, peeled and chopped
6 large eggs
1 cup sugar
1 cup butter, melted
6 tablespoons all-purpose flour
2 teaspoons baking powder
2 teaspoons vanilla extract
Cover carrots with water and bring to a low boil; cook about 45 minutes or until tender. Drain carrots and let moisture evaporate. In food processor, blend carrots and sugar on medium speed until mixture appears smooth. To carrot puree, add eggs, butter, flour, baking powder and vanilla; blend again in food processor until ingredients are smooth. Pour into lightly greased 2-quart baking dish. Bake covered at 350 degrees for 1 hour and 15 minutes or until set.
Enjoy!
Carrot Soufflé
2 pounds carrots, peeled and chopped
6 large eggs
1 cup sugar
1 cup butter, melted
6 tablespoons all-purpose flour
2 teaspoons baking powder
2 teaspoons vanilla extract
Cover carrots with water and bring to a low boil; cook about 45 minutes or until tender. Drain carrots and let moisture evaporate. In food processor, blend carrots and sugar on medium speed until mixture appears smooth. To carrot puree, add eggs, butter, flour, baking powder and vanilla; blend again in food processor until ingredients are smooth. Pour into lightly greased 2-quart baking dish. Bake covered at 350 degrees for 1 hour and 15 minutes or until set.
Enjoy!
Yum-Yum!! You make me proud! --papa b
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