Thanksgiving Yumminess

Today's the big cooking day!  While the girls and I were cooking, I commented on how cool it was to think of so many people doing the same thing that we were doing today.  All those sweet potatoes cooking, cranberries mashing, green beans stirring into mushroom soup.  You get the picture because you were probably doing the same thing.  Our extended family lives in another state so we have a long standing tradition of getting together with our good friends whose families are also out of state.  They have Thanksgiving and Fourth of July at their house and Easter is at our house.  They ended up with two of the holidays because they live closer to the fireworks.  But enough July, back to Thanksgiving.  I told you I would post a dish that you just may want to add to your table every year and today is the day for that recipe.  This was one of those dishes that I got the recipe for and didn't try for awhile.  I mean, the name just doesn't beg for everyone in the world to say, "Mmmmmm that sounds so good."  But once I tried it, I have made it every year for Thanksgiving and it is a required dish by my daughters.  Ready for the name?  Carrot Souffle.  So easy, so yummy, so sweet and not really carroty.  You begin by peeling, cutting, boiling and  pureeing one pound of carrots.

You then stir in eggs, sugar, butter, flour, baking powder and vanilla.  The picture below is before it's all added and I never took a picture of it all in the bowl waiting to be stirred.  Sometimes I don't know what I was thinking.

And here it is all done and ready to go into the oven tomorrow morning.  

Don't judge this by the name.  Give it a try at least once - remember the parental "one no thank you bite"?  I think you will like it!  And now, something from my childhood.  

I made these when I was 13.  Except for the pilgrim boy's creepy eyes, I think I did a pretty good job.  I just can't believe that Friday they will be put away with all the other fall decorations so we can put up the tree and the Christmas finery.  But before then, it is still the day before Thanksgiving, so I send you and your family wishes for a wonderful day of thankfulness that spills over to a lifetime of thankfulness.


Psalm 67
"God be gracious to us and bless us, and cause His face to shine upon us - that Your way may be known on the earth, Your salvation among all nations.  Let the people praise You, O God; let all the peoples praise You.  Let the nations be glad and sing for joy; for You will judge the peoples with uprightness and guide the nations on the earth.  Let the peoples praise You.  The earth has yielded its produce; God, our God, blesses us.  God blesses us, that all the ends of the earth may fear Him."

Carrot Souffle


1 pound carrots, peeled and cut into pieces
3 large eggs, lightly beaten
1/2 cup sugar
1/2 cup butter, melted
3 T. flour
1 tsp. baking powder
1 tsp. vanilla extract


Boil the carrots until very tender.  Drain.  Process carrots in food processor until smooth.  If you don't have a processor, I'm sure you could just mash them because they're pretty soft at this point.  But you do want them to end up quite smooth.  Stir together carrot puree with remaining ingredients.  Spoon into lightly greased casserole.  Bake covered at 350 degrees for 45 minutes or until set.