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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 18 |
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This is a recipe I got from my mother that everyone in the family loves. Batter can be made a few hours in advance, but do not cook until ready to serve as the souffle will fall slightly after removing from the oven and doesn't reheat well (it tastes fine the next day...just isn't as pretty). I'm guessing on the number of servings & prep time. Ingredients:
12 ounces carrot baby food (2 jars junior or stage 3, do not use fresh carrots) |
3/4 cup shortening |
1/2 cup sugar |
1 egg |
1 1/2 cups all-purpose flour, sifted |
1/2 teaspoon baking soda |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/2 teaspoon cinnamon |
Directions:
1. Preheat oven to 375 degrees.
2. Cream shortening and sugar in a mixmaster.
3. Add beaten egg.
4. Add carrots. Beat well.
5. Sift dry ingredients and add to carrot mixture.
6. Bake for 45 minutes in a very well greased ring mold.
7. Turn over onto a serving platter and serve immediately.
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