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You asked for it: Carrot souffle

© St. Petersburg Times
published June 5, 2002

Karen Jones sends the Piccadilly Cafeteria carrot souffle recipe that she found on the Internet.

Karen notes that she prepared the recipe for Easter, using the four-egg equivalent of Egg Beaters plus two eggs. She also reduced the amount of margarine. She was very pleased with the result.

Sarah Bernhardts are elegant, delicious macaroon-chocolate truffle cookies.

A small piece of edible gold leaf really gilds the lily.

Henriette Galvagni writes that making white mountain cake is well worth the effort.

She adds that if you don't want to make a three-layer cake, you can make one layer and use it as an upside-down cake.

Pat Landman did not have a white mountain cake in her files, but she shares the recipe for white mountain cream frosting.

Her note adds that "this is a classic boiled frosting, fluffy with a marshmallow-like consistency. A hot sugar syrup cooks the egg whites as it thickens them."

* * *
For: Audley Hurlbutt of Gulfport and Ruthie Patterson of Largo.
From: Karen Jones of Palm Harbor and Margie Rhine of Seminole.
Recipe: Piccadilly Cafeteria Carrot Souffle from

Piccadilly Cafeteria Carrot Souffle

3 1/2 pounds peeled carrots
2 1/2 cups sugar
1 tablespoon baking powder
1 tablespoon vanilla extract
1/4 cup all-purpose flour
6 eggs
1/2 pound margarine, softened
Confectioners' sugar

* * *

Steam or boil carrots until extra soft. Drain well. While carrots are warm, add sugar, baking powder and vanilla. Whip with mixer until smooth. Add flour and mix well.

Whip eggs and add to carrot mixture; blend well. Add softened margarine; blend well. Pour mixture into 9- by 13-inch baking dish about half full because the souffle will rise.

Bake at 350 degrees for about 1 hour or until top is a light golden brown. Sprinkle lightly over the top with confectioners' sugar before serving. Serves 10.

* * *
For: Lucy Clark of New Port Richey.
From: Kim Corradini of San Antonio.
Recipe: Sarah Bernhardt Cookies from

Sarah Bernhardt Cookies

1 7-ounce or 1 8-ounce can almond paste
1/2 cup sugar
2 large egg whites
1/4 teaspoon almond extract
Pinch salt
Chocolate filling:
3/4 cup heavy or whipping cream
8 1-ounce squares semisweet chocolate
2 tablespoons unsalted butter
1 teaspoon dark rum
Chocolate glaze:
8 1-ounce squares semisweet chocolate, chopped
1 tablespoon vegetable shortening
Edible gold leaf (optional)

Macaroons: Line three cookie sheets with foil; set aside. Fit a pastry bag with 1/4-inch plain tip. Combine almond paste, sugar, egg whites, almond extract and salt in mixer bowl. Beat at medium speed until smooth; increase speed to high and beat 2 minutes. Spoon batter into pastry bag and pipe 3/4-inch rounds on prepared cookie sheets. Bake at 350 degrees for 10 to 12 minutes, until lightly golden. Cool on wire racks. Carefully peel cookies from foil; set side.

Chocolate filling: Meanwhile, heat cream in medium saucepan to just boiling. Remove from heat. Add chocolate, butter and rum; stir until smooth. Let stand, stirring occasionally, until thick enough to pipe, about 40 minutes.

Fit pastry bag with 1/2-inch plain tip. Spoon in filling and pipe small mound on flat side of each macaroon. Place on cookie sheets and refrigerate until firm, about 1 hour.

Chocolate glaze: Melt chocolate and shortening in double boiler over hot, not boiling, water, stirring until smooth; keep warm.

Dip 1 cookie, filling side down, in chocolate to coat, then place chocolate side up on jelly roll pan. Repeat with remaining cookies. Refrigerate until firm. Decorate each cookie with small piece of gold leaf. Makes 8 dozen.

Note: Edible gold leaf is available in some Indian markets.


For: Jeanne Fischer of Spring Hill.
From: Henriette Galvagni of Gulfport.
Recipe: White Mountain Cake.

White Mountain Cake

3/4 cup butter
2 cups confectioners' sugar
Juice of 1 lemon, strained
1 teaspoon vanilla extract
5 eggs, separated
13/4 cups all-purpose flour
1/2 cup cornstarch
3 1/2 teaspoons baking powder
1/4 teaspoon ground mace (optional)
1/8 teaspoon salt
1 cup milk
1/2 cup sherry
* * *

Cream butter until soft. Gradually beat in sugar until mixture is light. Stir in lemon juice and vanilla. Beat in egg yolks, one at a time, beating well after each addition.

Sift together flour, cornstarch, baking powder, mace and salt. Set aside.

Mix milk and sherry together. Stir dry ingredients into egg-yolk mixture alternately with milk and sherry mixture. Mix well. Fold in stiffly beaten egg whites. Pour batter into three 8- or 9-inch layer-cake pans that have been greased and lightly floured. Bake at 400 degrees for 15 to 20 minutes, or until they test done. Cool for 5 to 10 minutes. Remove from pans and cool completely on wire racks. Frost with your favorite icing (or the White Mountain Frosting that follows).

* * *
From: Pat Landman of Palm Harbor.
Recipe: White Mountain Cream Frosting from the Fannie Farmer Cookbook.

White Mountain Cream Frosting

1 cup sugar
1/3 cup water
1/8 teaspoon cream of tartar
1/8 teaspoon salt
2 egg whites
1 teaspoon vanilla extract

* * *

Mix the sugar, water, cream of tartar and salt in a heavy bottom pan. Boil without stirring until mixture reaches 240 degrees on a candy thermometer (medium soft-ball stage). Beat the egg whites until stiff, then pour the hot syrup over them in a slow, thin stream, beating constantly until thick enough to spread. Stir in the vanilla. Makes enough to frost an 8- or 9-inch two-layer cake.

Recipe requests

What is the marinade used for meats in good Mexican restaurants and what are the ingredients in the salsa served with tortilla chips? Pat Fry of Crystal Beach hopes you can supply the answers.

Barbara DuBrow of Port Richey would like to have the recipe for Hawaiian Happy Cake.

Verna Hull of Hudson has lost her recipe for Snickers Pie. She isn't quite sure whether the pie is frozen or baked, but Verna does remember it as delicious.

Do any Mississippi transplants have the recipe for the gumbo served in Biloxi restaurants? Marie Martin of Brooksville would love to have the recipe for this classic dish.

* * *

Date chews are delightful cookies that Rhonda Click of Clearwater has purchased at the Alessi Bakery. They are little round cookies with sprinkles on top.

If you have the recipe, please send it for Rhonda.

Joan Holden would like to know where she can purchase champagne vinaigrette and bean molasses locally. Joan has been unable to find them and asks for your help.

- You Asked for It is a reader mail column. If you have a cooking question or the answer to someone else's question, write to: You Asked for It, the Times, P.O. Box 1121, St. Petersburg, FL 33731. Be sure to include your full name, city and phone number with your letter. Letters without this information will be discarded. Requests cannot be answered by phone or mail.

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