PICCADILLY CAFETERIA'S LEGENDARY CARROT SOUFFLé
Piccadilly Cafeteria's Legendary Carrot Soufflé Copycat is made with sweet and fluffy with amazing flavor and the perfect addition to your holiday menu.
Provided by Sabrina Snyder
Categories Side Dish
Time 1h20m
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees.
- In a large pot filled to just below the steamer with water, add the carrots.
- Steam the carrots for 12-14 minutes or until very tender.
- Into your blender add the carrots, sugar, baking powder, vanilla extract, eggs and margarine.
- Mix until everything is creamy with no chunks of carrots.
- Add in the flour and pulse a couple of times until just combined.
- Pour into a 13x9 casserole dish and bake for 1 hour until golden brown on top.
Nutrition Facts : Calories 331 kcal, Carbohydrate 40 g, Protein 4 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 82 mg, Sodium 301 mg, Fiber 4 g, Sugar 31 g, ServingSize 1 serving
PICCADILLY CARROT SOUFFLE
This is an amazingly easy recipe to follow and very delicious. None of my family was able to guess that it was carrots. I made this for our Christmas Dinner last year and everyone loved it, including the children. They all thought it was sweet potatoes or yams. Now, this recipe is a copykat of Piccadilly Cafeteria's recipe. If...
Provided by Kimberly Biegacki
Categories Other Side Dishes
Time 1h10m
Number Of Ingredients 9
Steps:
- 1. Steam or boil carrots until extra soft. Drain well.
- 2. While carrots are warm, add sugar, baking powder and vanilla. Whip with mixer until smooth. (I used a potato masher first and then the mixer. Either way works fine.)
- 3. Add flour and mix well. Whip eggs and add to flour mixture, blend well. Add softened margarine to mixture and blend well.
- 4. Pour mixture into 13 by 9 inch baking dish about half full as the souffle will rise.
- 5. Bake in 350 degree oven about 1 hour or until top is a light golden brown. Sprinkle lightly with powdered sugar over top before serving.
- 6. I tried this out in two smaller ramekins and they looked so festive. Plus it cut down on the cooking time about 20 minutes less. I may try serving this way next time.
- 7. 4-20-2014 --- Had to make this for our Easter Sunday dinner again. It is so delicious and loved by all.
- 8. Here is the pic of soufflé and the beautiful tulips that were a sweet welcome gift from a dear friend for our first home purchase.
BETTER THAN PICCADILLY'S CARROT SOUFLE
You'll be surprised that this does not taste anything like carrots and qualifies more as a dessert. It's better than the original from Piccadilly's. This was given to me by my sister-n-law who just loves this dish.
Provided by Donna Graffagnino
Categories Other Desserts
Time 1h35m
Number Of Ingredients 9
Steps:
- 1. Cook the baby carrots with the water in the microwave for 10 minutes, covered. Remove them from the water with a slotted spoon (to drain them), and throw them into a food processor along with the next six ingredients. Blend until smooth.
- 2. Pour carrot puree into a greased 8" x 8" casserole dish and bake at 350 degrees for 1 to 1 1/2 hours, depending on the size of the dish and depth of the batter. (The batter should come only about halfway up the sides of the dish, as it will puff up a lot!)
- 3. Sprinkle with confectioners sugar before serving.
- 4. NOTES: When it comes out of the oven, a soufflé should be puffed up and fluffy, and it will generally fall after 5 or 10 minutes.
PICCADILLY'S CARROT SOUFFLE
A sweet dish from Piccadilly Cafeteria...this is the only way my sisters or I could ever be made to eat carrots! This recipe is slightly different than the others posted here. We usually double it and bake it in a 13x9-inch dish.
Provided by coconutcream
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Put in food processor until smooth.
- Pour into greased baking dish.
- Bake at 350 degrees for one hour.
PICADILLY'S CARROT SOUFFLE
One of the most-often-requested recipes from Piccadilly Cafeterias. I found it in the online edition of the Baton Rouge Advocate. This is not exactly health-conscious, due to the large amount of sugar, but it is delicious and i guarantee kids will eat these carrots!
Provided by Margaret3
Categories Vegetable
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Steam or boil carrots til extra soft& drain well.
- While carrots are warm, add sugar, baking powder and vanilla.
- Whip with mixer til smooth.
- Add flour and mix well.
- Whip eggs separately and add to mixture, blending well.
- Add margarine and blend well.
- Pour mixture into baking dish-ABOUT HALF FULL--as the souffle will rise.
- Bake@ 350 about 1 hour or until top is light brown.
- Sprinkle lightly with powdered sugar before serving.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love