Cirque du Souffle – Amaretto Chocolate Soufflé

On March 14, 2010, in Cirque du Souffle, Cooking & Baking, by Editor

Coat 8 (6 ounce) souffle’ dishes or custard cups with vegetable cooking spray. Sprinkle each with 1/4 teaspoon sugar and set aside. Combine brown sugar and flour in a saucepan and stir well. Gradually, add milk and egg yolks, stirring with a wire whisk until well blended. Bring to a boil over medium heat and cook 2 minutes, stirring constantly. Remove from heat. Stir in amaretto. Pour into a large bowl, cover with plastic wrap and let cool.

Baking – Parker House Rolls

On March 1, 2010, in Cooking & Baking, by Editor

Well, as a passionate bread eater I prefer my hearty German rye-sourdough bread filled with wheat and rye grains, but every now and then I bake something to satisfy the common American taste for soft wheat-based bread. I received raving comments about the Parker House Rolls I made yesterday, and I have to admit I enjoyed them thoroughly, too.