Monday, January 12, 2015

Carrot Puff, serves 6


From the Kitchen of: Danielle Behlmer
1 pound carrots, peeled and cut into 1-inch pieces
1/2 cup (1 stick) butter, melted
3 eggs
1 cup sugar
3 tablespoons AP flour
1 teaspoon baking powder
1 teaspoon vanilla

Directions:  Preheat oven to 350.  Grease an 8-inch square baking dish. Place carrots in
a medium-  size sauce pan and cover with salted water.  Bring to a boil.  Reduce heat
and simmer, uncovered, for 20 minutes or until carrots are tender.  Drain.
Place butter, eggs, sugar, flour, baking powder, and vanilla into a food
processor or blender.  Add carrots a little at a time and puree the mixture until
smooth.  Pour into  prepared baking dish.  Bake at 350 for 45 minutes or until firm.  Let stand
for 5 minutes before serving.

It seems like they liked it!

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