Incredible Carrots

My sister-in-law made a Carrot dish , a casserole, for our Easter meal last night. I loved it. It was the best thing that I tasted in a day full of Shawna’s culinary delights. (Okay, that sounds silly, but that girl can cook!) I think that this is the recipe she used. Try it, you will not be sorry.

Here’s another version that I found at BnBFinder.com. It’s a specialty of the 1880 Cliff Cottage Inn, in Eureka Springs, Arkansas.

Cointreau Carrot Soufflee

Ingredients:

1 pound carrots, peeled and chopped
3 large eggs, lightly beaten
1/2 cup sugar
1/2 cup butter or margarine, melted
1/8 cup Cointreau
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract

Directions:

Bring carrots and water to cover to a boil in a medium saucepan; cook 45 minutes or until very tender. Drain.
Process carrots in a food processor until smooth.
Stir together carrot puree, eggs, and remaining ingredients. Spoon into a lightly greased 1-quart baking dish.
Bake at 350° for 45 minutes or until set.

Recipe credit: 1880 Cliff Cottage Inn and BnBfinder.com

Image credit: All Posters.com