We are nearing one of my favorite holidays of the year! THANKSGIVING!!
This year, my family and I will spending Thanksgiving in Colorado. I am so excited about trying to snow ski for the first time, and I'm sure my sister will capture a good fall or two on video. I'll be sure and let you see that. :0)
I have mixed emotions about not being in the kitchen this year though. I think it will be a good break, but I will miss cooking all my favorites for my family. I wanted to share a Thanksgiving standby that I love with you-maybe one of you can make it in my honor, and eat an extra helping for me!
I love sweet potato casserole FOR SURE, and this recipe ends up being in the same general category, but it's a little different. I reserve it for special occasions, and it is always on the Breen menu on turkey day. It's a little work, but oh so worth it, and it makes TWO! So it's perfect to bring to a big gathering where you have been assigned a vegetable!
I give to you......
3 lbs. carrots, peeled and sliced
2 cups sugar
3 sticks butter
(I'm laughing as I type these ingredients. So bad for you....)
6 large eggs
1/2 cup flour
3 tsp. baking powder
1/4 tsp. ground cinnamon
1.Preheat over to 350.
2.Grease two separate 1 and 1/2 quart baking dishes.
3.Boil carrots until tender, then drain.
4.Combine all ingredients in a food processor and pulse until smooth.
5.Spread mixture evenly into the two baking dishes.
6.Bake for 1 hour or until set. (do the ol' toothpick in the middle test.)
It's sweet, light, fluffy and YUMMERS.
I do mine in these round Corningware dishes. They work great. Also, it's great heated up the next day!
I hope everyone has a wonderful Thanksgiving. I will be eating in a restaurant and NOT doing dishes, but I also won't have carrot souffle'!! The Lord giveth and the Lord taketh away.
May you all experience bountiful blessings and sweet memories with your families.