Monday, January 26, 2009
The night you make it, it's dessert.
The next morning, it's breakfast bars.
I first enjoyed this recipe when eating with my grandparents. The menu included: black-eyed peas with sausage over rice, pineapple-cabbage coleslaw, and carrot souffle.
I'll give you the original recipe, but mention these changes I made:
-used only half the sugar
-used oil instead of butter (I've got a non-dairy girl)
2 cups of cooked sliced carrots (or you could use 1 can of carrots, drained)
3 TBS butter
1/2 cup sugar
1 tsp flour
1 tsp vanilla
1. Place everything in a blender
2. Blend until smooth
3. Bake in a greased casserole dish at 350 for 45 minutes
FYI - I usually plan to make this the night after I make carrots as a side dish. I make extra, so I have them on hand.