Everybody needs a great pie crust recipe! This one is a flavorful pie crust that only has all butter that makes it great for savory or sweet fillings! I posted another pie crust in another blog post that consists of lard and butter which is equally great as any pie base! This one is really simple and very hard to mess up. This is so versatile that you can use it for any dessert or meal such a as my pumpkin pie, or spinach and mushroom quiche or even your favorite pot pie! It is easy to make and can be stored in plastic wrap or a zip lock bag in the freezer until you are ready to use it. Try it for your next pie crust!…
Carrot soufflé has become one of my favorite side dishes over the last 2 years. It is light, sweet and oh so smooth! It literally melts in your mouth! My friends and I had a dutch dinner once and my friend Johnny, brought this dish. When I tasted it, I could not believe how great this was! I was really impressed with it. I decided to do my homework and find out more about this dish. I made so many carrot soufflés to finally come up with this beautiful recipe. It is an adaptation of a recipe from the very famous Food Network’s star, Paula Deen. I have noticed that some recipes call for a topping, but to me a topping makes it more into a dessert than part of an entrée or main dish. With the addition of the sugar to the carrots, which makes this dish sweeter than an average side dish, some might say it is a dessert but I beg to differ. Ideally, this south-western dish is not an actual soufflé but more of a casserole as soufflés are made solely with egg whites, however this is equally light and delicious. Did I mention how incredibly easy this is to prepare? When I first heard the word soufflé I thought this is going to be very difficult to prepare! But i was wrong. Every time I make this for my family or friends now, they just can not get enough! It is great when paired with pork chops, ham or turkey. As the holiday season is here, I am sure your taste buds will crave something new and delicious and boy will they jump for joy when this carrot soufflé touches your tongue!
Preparation time: 15 minutes
Cook time: 1 hr
Yield: 9-12 servings
1 1/2 cups butter, plus more for baking dishes
3 pounds carrots, peeled and sliced
1 tbsp salt
1 1/2 cups sugar
6 large eggs
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
Preheat the oven to 350°F. Lightly butter a 8 1/2″ X 11″ (2 Qt) baking dish. Bring a large pot of salted water to a boil over medium heat. Add the carrots and cook until fork tender. Drain and set aside to cool. In a bowl, whip the sugar and butter using a mixer or combine using a food processor. Add the eggs one at a time. Add the flour, baking powder and the cinnamon; whip until smooth. In the food processor, add the cooled carrots and chop till fine. Mix everything together thoroughly and spoon the mixture into the prepared dish. Bake for about 1 hour until centre is set and edges are golden brown. Remove from the oven, let cool for about 15-20 minutes, slice and serve.