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Hodgepodge from The Geranium Farm

Debbie Sharp Loeb, teacher by training but full-time mom to a disabled son, craftsperson, bead artist, great cook, creative homemaker & terrific spotter of cool new products for everything under the sun, presents Hodgepodge: recipes, household hints, stories about children, friends & relatives, cool stuff, music, & much more.

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Wednesday, November 16, 2005

Carrot Souffle'

1 pound cooked carrots - mashed
3 eggs
3 Tblsp. flour
1 tsp. vanilla
1 tsp. baking powder
1/2 stick melted unsalted butter
dash of cinnamon
(and you can add a little sugar to your
carrots if you think they're not sweet enough)

Mix all the ingredients together. A food processor with a knife blade works best.
1/4 cup chopped walnuts
1/4 cup oatmeal (or original recipe called for cornflake crumbs)
3 Tblsp. brown sugar
2 tsp. melted butter
Mix together and spread over the carrot mixture.
Bake: 350' uncovered for 45 minutes.
If doubling, use the recipe to follow for the Pumpkin Yams as a guide.


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