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

Post from: Blisstree

Incredible Carrots

The older my cats get the less they care for the hard, small cat treats (or the soft treats that eventually become hard!). I found this recipe for a small batch of treats that they actually seem to like.

It doesn’t make a traditional cat treat that you shape and bake, rather it’s more like a small meal that you portion out in a “snack size” and store the rest in the fridge.

Soft Treat for Older Cats

1/2 teaspoon vegetable oil
2 teaspoon bell pepper, chopped
2/3 cup extra-lean ground chicken or turkey
1 baby carrot, cooked and mashed
1 teaspoon grated cheese

Heat the oil in a small skillet and sauté the bell pepper until tender. Stir in the ground meat and cook for 2 minutes. Stir in the cheese. Place the mixture in a bowl and let cool. Serve warm in small amounts or refrigerate and serve as small portions.

[image: sxc]

Post from: Blisstree

Treats for Older Cats