Hopkins Family Cookbook

Show Recipes by Category
All Categories Beverages Breads Breakfast Desserts Main Dish Salads Sandwiches Side Dishes Snacks Soups and Stews

Show Recipes by Author
All Authors Aunt Karen (Dean) Aunt Karen and Uncle Jon (Dean) Aunt Kim (Downey) Brendon Downey Dad (Kirk Hopkins) Daddy (Kirk Hopkins) Debbie Milesky Grandma (Karen) Oller Grandma (Louise) Hopkins Grandma (Nelda) Hopkins Grandma (Nelda) Hopkins and Mama (Ovie Mae) Wilson Great Grandma (Louise) Hopkins Great Grandma (Lydia) Tibbles Great Grandma (Marie) Oller Heather Dean Hunter Dean Jodie Dawson Mme. McCoy (Natalie's French Teacher) Mom (Pam Hopkins) Mom (Pam Hopkins, originally from Margie Geisler, secretary at school) Nanny (Sandy Downey, Uncle Bryant's mom) Natalie Hopkins Rachel Milesky Rima Milesky Sandy Knose

Table of Contents or Details
Table of Contents Recipe Details

Style
clover dark food

Carrot Soufflé by Hunter Dean

Ingredients

• 1.75 Lbs. Peeled Carrots
• 1 cup Sugar
• 1.5 tsp Baking Powder
• 1.5 tsp Vanilla Extract
• 2 Tbsp Flour
• 3 Eggs
• 1 stick Margarine (Room temp)
• 1 Tbsp Powdered Sugar

Notes

"Great side dish for parties! Easy to multiply and divide for different sized needs." -Hunter

Directions

• Beat eggs until whipped with mixer.
• Steam or boil carrots until very soft (about 20 minutes). Drain well. Transfer to a large mixer bowl.
• While carrots are warm add sugar, baking powder, and vanilla extract.
• Beat with mixer until smooth.
• Add flour and mix well.
• Add whipped eggs and beat well.
• Add margarine and blend well.
• Pour mixture into a 2-quart baking dish.
• Bake at 350 degrees for 1 hour or until top is a light golden brown.
• Sprinkle lightly with powdered sugar on top before serving

Category

Side Dishes