156 bake souffl Recipes

cake flour, cocoa powder (i am partial to scharffen berger and cocoa barry), baking powder, baking soda, salt, butter, at room temp ., sugar, egg, at room temp, seeds from 1/2 vanilla bean or 1/2 tsp. vanilla extract, creme fraiche, egg whites, cream of tartar (or vinegar or lemon juice or a pinch of salt), sugar, powdered sugar for garnish

prep time : 30 minutes, cook time : 1 hour, total time : 1 hour, 30 minutes, carrots, peeled and cut into 1/2-inch dice, eggs, firmly-packed brown sugar, butter, softened to room temperature, all-purpose flour, milk, orange juice, baking powder, cinnamon, ground nutmeg, chopped pecans, firmly-packed light brown sugar, all-purpose flour, butter, softened to room temperature, preparation, preheat oven to 350 degrees f. grease or spray a 9 x 13 casserole dish with cooking spray., place carrots in a large saucepan and cover with water by 1 inch. bring to a boil. cook, uncovered, until carrots are tender when pierced with a fork, 12-15 minutes. drain., place carrots and remaining ingredients in a food processor fitted with a metal blade (you may have to do this in batches). puree until smooth., spread into prepared casserole dish ., combine topping ingredients. sprinkle over carrot mixture ., bake 50-60 minutes ., my picture here does not have the nut topping

carrots, peeled and chopped, white sugar, baking powder, vanilla extract, all-purpose flour, eggs, beaten, margarine, softened, sugar

carrots, coarsely chopped, margarine, vanilla extract, eggs, all-purpose flour, baking powder, salt, white sugar

carrot (steamed soft , then mashed), sugar, baking powder, butter, softened but not warm or melted, eggs, beaten, flour, vanilla, cinnamon (to taste), nutmeg (to taste)

carrots, sliced, butter, eggs, vanilla, all-purpose flour, baking powder, sugar, ground cinnamon (or to taste)

sugar, eggs, flour, baking powder, milk, vanilla, salt, melted butter, cooled, eggs, sugar, cream cheese, cottage cheese or 2 lbs fat-free ricotta cheese, lemon , juice of

chopped carrots (about 2 lb), granulated sugar, nonfat sour cream, all-purpose flour, butter, melted, baking powder, vanilla extract, salt, eggs, lightly beaten, powdered sugar

creamed corn, whole kernel corn (do not drain), eggs, sour cream, sugar, jiffy baking mix (not corn muffin mix)

carrot, sliced to 1/2 inch, butter, melted, eggs, flour, baking powder, salt, white sugar, brown sugar

mashed turnips, butter, well beaten eggs, flour, brown sugar, baking powder, salt and pepper

carrots, peeled and sliced, butter, eggs, all-purpose flour, baking powder, sugar, cinnamon, ground

canned carrots, margarine, sugar, eggs, baking powder, flour, vanilla

carrot, peeled,sliced ,boiled until tender, sugar, butter, eggs, well beaten, flour, baking powder, vanilla

carrots, peeled and sliced, butter or 1/2 cup margarine, eggs, all-purpose flour, baking powder, sugar, ground cinnamon

cream corn, eggs, separated, canola oil, milk, cornmeal, salt, baking soda, generous cup) grated extra-sharp cheddar cheese, chopped fresh jalepeno chilies

margarine, melted, sugar, egg substitute, fat free sour cream, orange juice, all-purpose flour, baking powder, fat free cream cheese, low fat cottage cheese (1 pint), egg yolks, sugar, vanilla extract

butter, sugar, eggs, sour cream, orange juice, flour, baking powder, cream cheese, cottage cheese (2 cups), egg yolks, sugar, vanilla