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 …read more