Here at the motherhouse, there are so many volunteer dessert makers that Sister Marlyn made an
This afternoon I have an appointment with the oven at 4 p.m. to take the carrot souffle all the way to done. This is not a light and fluffy souffle, but more along the lines of what the British would call a "pudding." In our Culver City convent, Sister Andrew (Texan) was also making carrot souffle--but had to put out an SOS for somebody to go to the store for some...carrots. If you do not know why we would consider carrot souffle a must for the Thanksgiving dessert table, try the recipe. Just make sure you have some carrots on hand first.
May you have a peaceful, gratitude-drenched Thanksgiving!
|Pecan Pie recipe from the corn syrup people.|