Today’s recipe is a good one that you and your family will enjoy. It tastes good, is easy to prepare, looks pretty on the table, and is healthy. I found the recipe in the cookbook published by Calvary Baptist Church in Graniteville. To help you with your geography, Graniteville is about halfway between Aiken and North Augusta.

The church, established in 1949, is pastored by Rev. James L. Young, who has served there 14 years. He is planning to retire soon.

Although small in membership, Calvary offers many (although not all) of the usual Southern Baptist worship activities. It is a member of the Aiken Baptist Association, where Rev. Jim Diehl serves as the associational missionary.

The recipe for the church cookbook was submitted by Mrs. Carolyn Lybrand, an enthusiastic church member who contributed several recipes. I am sorry to tell you that Mrs. Lybrand, remembered with affection, died last December. For more than 20 years, she was a devoted and supportive member of Calvary.

Everyone agrees that vegetables (either eaten raw in salads or cooked) are good for you, but carrots prepared this way may be new to you. This is a good recipe, but the next time I make it I shall decrease the sugar. Try it both ways.

Many times recipes from family are passed down to the next generation to be cooked and savored for years. This would be a good time for you to make copies of some of your favorite recipes to give to your family members. Years from now, they will enjoy them just as we enjoyed Mrs. Lybrand’s Carrot Soufflé for our … Sunday Dinner.

Carrot Soufflé

1½ pounds carrots, cleaned and sliced
1 stick (8 tablespoons) butter
¼ cup all-purpose flour
1¼ teaspoons baking powder
1 cup sugar
3 eggs
Dash of nutmeg and cinnamon
Brown sugar
Powdered sugar

Place carrots in large saucepan and cover with water. Bring to a boil. Cook about 20 minutes or until tender. Drain. Use a food processor or mash carrots by hand.

Add all ingredients except brown sugar and powdered sugar and mix well. Pour into a greased 1½-quart casserole dish. Sprinkle the brown sugar on the top before baking.

Bake at 350 degrees for about an hour or until set. Top with lightly sifted powdered sugar prior to serving. Serves 8.

Have a recipe? sundaydinner@baptistcourier.com