Ingredients
- 1 lb Carrots, Cooked (boiled) Cook 10 min in boiling water
- 1 tsp Baking Powder
- 102 grams Sugar
- 27 grams Flour, All-purpose
- 1 dash Nutmeg, ground
- 1 dash Cinnamon, Ground
- 1 stick Margarine Melt Oreo (use a paper coffee cup with lid) in microwave 3 min 15 sec. on level 4
- 1 tsp Vanilla Extract
- 3 servings Egg
Steps
- 1 Melt Oreo (use a paper coffee cup with lid) in microwave 3 min 30 sec. on level 4
- 2 Blend together in Cuisart Stick Blender (don’t forget the melted Oreo)
- 3 Pour into soufflé dish
- 4 Top with Topping 28 grams Corn Flakes 54 grams Brown Sugar 2 Tbs. melted Margarine (Melt Oreo - use a paper coffee cup with lid) in microwave 2 min 30 sec. on level 4 Dash Nutmeg Dash Cinnamon Mix together and spread out over Souffle - DONT FORGET MARGARINE
- 5 If you refrigerate before cooking, heat in microwave for 5 min at power level 4
- 6 Cook 45 minutes at 350 degrees OR Cook 30 minutes at 375 degrees
- 7
- 8