Carrot Soufflé and Fig Cake

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Easter approaches and egg recipes come to mind. Joanie, Avoyelles Commission of Tourism’s intern from Canada, continues her internship with our staff and I am relinquishing my choice of recipes to Joanie for March. I asked her to look through our recipe books and select a couple of recipes that she would be eager to try, but not necessarily Avoyelles traditional cuisine.

Carrot Soufflé by Ada Eastburn

3 Pounds Carrots, Peeled and Sliced
1 1/2 Cup Butter or Margarine
6 Large Eggs
1/2 Cup All-Purpose Flour
1 Tablespoon Baking Powder
3 Cups Sugar
1/4 Teaspoon Ground Cinnamon
1/8 Teaspoon Ground Nutmeg

Cook carrots in boiling water for 15 minutes, or until tender. In food processor bowl, add carrots, butter and remaining ingredients, and process until smooth, stopping to scrape down sides. Spoon into two lightly greased 1 1/2 quart baking dishes. Bake at 350 degrees for one hour or until set and lightly browned. Serve immediately. Make 12 servings.

Fig Cake by Winnie Broussard

1 Stick Butter
1 Cup Sugar
3 Eggs
1 Cup Milk
2 Cup Fig Preserves
1 Teaspoon Salt
1 Teaspoon Soda
1 Teaspoon Almond Flavor
1 Teaspoon Cinnamon
2 Cups Flour

Cream butter and sugar, then eggs. Alternately add dry ingredients and milk. Add mashed fig preserves. Bake 350 degrees for 35 minutes or until toothpick comes out clean.

Bonne appetite! Avoyelles Parish cookbooks, compiled by several organizations are available for sale in our gift shop located at the ACT Office, 8592 Highway 1, Suite 3 in Mansura. Joanie selected recipes from American Legion Auxiliary. We ship books for cost of book plus $5.00 for postage and handling. Call (800) 833-4195 or email tourism@kricket.net for details.