Cosmos, Carrots and Carolyn

Two of my dad's favorite activities: tending to the garden and spending time with Emily. We recently harvested the last of the carrots and picked enough cosmos to make a beautiful bouquet for Norma. I took a bag of carrots home to St. Louis and the rest were used to make a carrot souffle, made famous by Carolyn Johnson. She generously made this dish as part of a meal she sent over for Ralph and Norma. The recipe is below.

Carrot Soufflé from the kitchen of Carolyn Johnson

1 lb. carrots, peeled and chopped
3 eggs
1/2 cup sugar
1/2 cup butter, melted
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract

1. Bring carrots and water to cover to a boil in a medium saucepan
2. Cook for 45 minutes or until tender
3. Drain
4. Process carrots in a food processor or blend until smooth
5. Stir together carrot puree, eggs and remaining ingredients
6. Spoon into a lightly greased 1-quart baking dish
7. Bake at 350 degrees for 45 minutes or until set