FrogenYozurt.Com - Literature & Entertainment » Souffle

Cirque du Souffle – Strawberry Ricotta Soufflé

Wilfried F. Voss — Mon, 18 Oct 2010 23:43:59 +0000

Servings: 8

Ingredients:

Softened butter, for the soufflé dish
Granulated sugar, for the soufflé dish
1 (15 or 16 oz.) container part skim ricotta cheese
1/3 cup granulated sugar
4 eggs, divided
3 tbsp. unseasoned dry bread crumbs
2 tbsp. flour
1/2 tsp. almond extract
1/4 cup toasted almonds, chopped
Powdered sugar, for garnish

Generously butter an 8-inch souffle dish; coat with sugar, shaking out excess. Set aside. Heat oven to 375 degrees F.

In a mixer bowl, beat ricotta cheese, 1/3 cup sugar, 3 of the eggs and 1 egg yolk, the crumbs, flour and extract to blend thoroughly. With clean beaters, in a small bowl, beat the remaining egg white until stiff, but not dry, then gently fold into the cheese mixture. Pour into prepared dish.

Bake in the center of the oven 40 to 45 minutes until lightly browned and edges begin to pull away from the side of the dish. Cool on a rack about 3 minutes until soufflé begins to fall. Loosen edges with knife and invert onto serving plate with wide rim. Sprinkle with almonds and dust with powdered sugar. Serve warm with strawberries. Cut into wedges, if desired.

Cirque Du Souffle – Banana Souffle

Wilfried F. Voss — Fri, 15 Oct 2010 00:59:44 +0000

Servings: 8

Ingredients:

2 envelopes unflavored gelatin
1 cup sugar – divided
1/8 teaspoon salt
6 eggs – separated
1 1/4 cups water
1 teaspoon lime rind – grated
1/4 cup fresh lime juice
1/4 cup rum
2 tablespoons banana liqueur
5 medium ripe bananas
1 1/2 cups heavy cream

1. Combine gelatin, 1/2 cup sugar and 2. Beat together egg yolks and water; 3. Place over low heat; stir constantly until gelatin dissolves and mixture thickens slightly, about 5 minutes. 4. Remove from heat; stir in lime rind, lime juice, rum and banana liqueur. 5. Chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon. 6. Beat egg whites in large bowl until soft peaks form; gradually beat in remaining sugar. 7. Continue beating until stiff peaks form; fold into gelatin mixture. 8. Peel and dice bananas; fold into gelatin. 9. Whip 1 cup heavy cream and fold in; turn into 1 1/2-quart souffle dish with a 3-inch collar. 10. Chill until set, about 4 hours. 11. To serve, remove collar, garnish with remaining heavy cream, whipped, and remaining banana. salt in small saucepan. stir into gelatin mixture. NOTE: To make a collar for a souffle‚ dish, tear off a piece of waxed paper or aluminum foil 4 inches longer than the circumference of the dish. Fold it in thirds lengthwise. Place it around the top of the dish and tape together so that it fits snugly.

Cirque Du Souffle – Bacon, Cheese Souffle

Wilfried F. Voss — Fri, 15 Oct 2010 00:56:48 +0000

Servings: 6

Ingredients:

1/4 c. butter
3 tbsp. flour
1 1/4 c. light cream
1/2 c. bacon, cooked and crumbled
5 egg yolks, lightly beaten
1 tbsp. dry minced onion flakes
1/4 tsp. seasoned pepper
5 egg whites
1/4 tsp. seasoned salt
1/4 tsp. cream of tartar
1 c. Cheddar cheese, grated

In medium saucepan, melt butter, stir in flour and continue cooking until bubbly. Gradually add cream, stirring constantly until mixture thickens. Add bacon and beat in egg yolks, add dry onion flakes and seasoning pepper. Pour mixture into large bowl and set aside.

Beat egg whites, seasoned salt and cream of tartar until very stiff but not dry. Fold in grated cheese. Fold egg whites/cheese mixture into yolk mixture. Spoon into ungreased 1 1/2 quart souffle dish with collar.

Set souffle dish in glass dish filled 1 inch deep with hot water. Bake in 375 degree oven for about 30 minutes or until souffle is puffy and golden brown. Serve immediately.

Cirque Du Souffle – Asparagus Souffle

Wilfried F. Voss — Fri, 15 Oct 2010 00:53:57 +0000

Servings: 8

Ingredients:

12 eggs

1/2 cup softened butter

1 pint small-curd cottage cheese

2 cans asparagus or fresh cooked to taste, cut into pieces

1 pound grated Monterey Jack or cheddar cheese

1/2 cup flour

1 teaspoon baking powder

Preheat oven to 400 degrees. Melt the butter and pour into two 8- or 9-inch square pans, coating the bottom thoroughly. In a large bowl, beat eggs slightly and stir in the cheeses. Combine the flour and baking powder and add to the egg mixture; blend thoroughly. Stir in asparagus pieces, saving some tips for garnish.

Pour into the baking pans, place one asparagus tip on each of the 8 servings, and bake for 15 minutes. Reduce oven to 350 degrees and continue baking for another 20 minutes. Cut souffle in each pan into 4 pieces and serve hot.

Cirque Du Souffle – Carrot Souffle

Wilfried F. Voss — Wed, 13 Oct 2010 21:20:56 +0000

Servings: 6

Ingredients:

1/2 cup crushed corn flakes — or
3 tablespoons brown sugar
2 teaspoons butter — room temperature
1 pound carrots — cooked
3 eggs
1/3 cup sugar
3 tablespoons all-purpose flour
1 teaspoon vanilla
1/2 cup butter — melted (1 stick)
1 dash nutmeg
1 pinch salt — (optional)

Preheat oven to 350 degrees. For the topping: Combine the crushed corn flakes or walnuts, brown sugar and butter. Set aside. Puree the cooked carrots and the eggs in a blender (do not use a food processor). Add the sugar, flour, vanilla, butter, nutmeg and salt and blend. Pour into a 1 1/2-quart pan or souffle dish and bake for 40 minutes. Spread the topping over the souffle and bake 5 to 10 minutes longer, until the topping is lightly browned.

Cirque Du Souffle – Corn Souffle

Wilfried F. Voss — Wed, 13 Oct 2010 21:17:00 +0000

Ingredients:

1 box Jiffy cornbread mix

4 Tablespoons cold butter (1/2 stick)

One 15-ounce can whole-kernel corn (undrained)

One 15-ounce can creamed-style corn

8 ounces light sour cream

1 large egg

Cut butter into cornbread mix until small lumps remain. Mix together egg, sour cream, and the cans of corn. Add to cornbread mix and stir until well blended. Bake uncovered in greased 9 x 9-inch baking dish for 35 to 45 minutes or until center is solid and edges are brown. Don’t open oven for first 20 minutes or souffle will fall.

Cut into squares and serve with milk and maple syrup – a hearty breakfast dish for a cold winter morning.

Cirque Du Souffle – Artichoke Souffle

Wilfried F. Voss — Tue, 12 Oct 2010 23:37:52 +0000

Servings: 6

Ingredients:

5 Tablespoons mild salsa

1/4 cup grated Parmesan cheese

1/2 cup shredded cheddar cheese

1/2 cup shredded Monterey jack cheese

1/2 can artichoke hearts (3 to 4 hearts)

1/2 small can mushrooms

6 eggs

3/4 cup sour cream

Seasoning salt and pepper to taste

1/2 cup evaporated milk

Spray 9-inch pie plate with non-stick cooking spray. Spread salsa on bottom of plate. Chop artichoke hearts and mushrooms in food processor; add to pie plate. Whisk remaining ingredients together and pour over mixture. Top with parsley and more cheese if desired. Bake at 350 degrees for 30 to 40 minutes or until set.

Cirque Du Souffle – Apricot Souffle

Wilfried F. Voss — Tue, 12 Oct 2010 23:33:06 +0000

Ingredients:

1 (29 oz.) can apricot halves, drained (reserve syrup)
2 envs. unflavored gelatin
2 c. vanilla pudding
1 c. chilled whipping cream

Extend depth of 5 cup souffle dish by securing 4 inch band of double thickness aluminum foil around top. Pour 2/3 of reserved apricot syrup in blender; sprinkle in gelatin. Heat remaining apricot syrup to boiling point. Pour into blender and blend on low until gelatin dissolves (about 1/2 minute). Add apricot halves; blend on high speed until pureed (about 1 minute). Fold pudding into apricot mixture. Beat whipping cream in chilled bowl until stiff; fold into apricot pudding mixture. Pour into souffle dish. Cover with plastic wrap and chill until firm (about 4 hours). Can be served immediately.

Cirque Du Souffle – Apple Sauce Souffle

Wilfried F. Voss — Tue, 12 Oct 2010 23:28:07 +0000

Ingredients:

2 eggs, beaten
1 lg. jar of chunky applesauce
1 box vanilla wafers, crushed
1 stick butter, melted
2 tsp. cinnamon
1/2 c. sugar
1/2 c. milk

Mix all ingredients and bake in a greased casserole or souffle dish for 30-60 minutes, according to how deep the dish is; at 350 degrees. It is done when has a Jello “molded” look. Remove from oven and top with miniature marshmallows. Return to oven until browned.

Cirque Du Souffle – Bacon Brunch Souffle

Wilfried F. Voss — Tue, 12 Oct 2010 00:26:16 +0000

Ingredients:

4 cups cubed day-old firm white or French bread
2 cups shredded cheddar cheese
10 eggs, lightly beaten
4 cups milk
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon onion powder
dash of freshly ground pepper
8 to 10 slices cooked bacon, crumbled
1/2 cup sliced mushrooms
1/2 cup chopped peeled tomato

Generously butter 9 x 13-inch baking dish. Arrange bread cubes in dish and sprinkle with cheese. Beat together next 5 ingredients with pepper to taste and pour evenly over cheese and bread. Sprinkle with bacon, mushrooms and tomato. Cover and chill overnight. Preheat oven to 325 degrees. Bake casserole uncovered until set, about 1 hour (tent with foil if top begins to over-brown).

Cirque Du Souffle – Apple Pie Souffle

Wilfried F. Voss — Tue, 12 Oct 2010 00:22:05 +0000

Ingredients:

2 1/2 c. sliced tart apples
2 tbsp. butter
1/4 c. yogurt
4 egg yolks
2 tbsp. whole wheat flour
1/2 tsp. lemon rind
2 tbsp. lemon juice
1/4 c. honey
1/4 c. sliced almonds
4 egg whites
1/8 tsp. salt
1/4 tsp. cinnamon
2 tbsp. wheat germ
1/4 c. sliced almonds
Whipped cream

Saute apples in butter until tender. Combine yogurt and egg yolks. Add whole wheat flour, lemon rind, lemon juice and honey. Add this mixture to the apples and cook over low heat until thickened, stirring constantly. Add almonds.

Preheat oven to 325 degrees. Beat egg whites and salt together until stiff. Fold in apple mixture. Turn souffle into buttered cake pan or shallow casserole dish. Sprinkle top with cinnamon, wheat germ and almonds. Bake in preheated oven for 35-40 minutes or until egg white is set. Serve warm or cold with whipped cream.

Cirque du Souffle – Acorn Squash Souffle

Wilfried F. Voss — Tue, 12 Oct 2010 00:17:21 +0000

Servings: 4

Ingredients:

2 small acorn squash — (3/4 lb. ea)
4 teaspoons brown sugar
Grating of fresh nutmeg
1/8 teaspoon salt
4 tablespoons butter
1/4 teaspoon ground cinnamon
1 large egg — separated
1 egg white
Fresh ground black pepper

Preheat oven to 400 F. Wash squash. Cut squash in half and scoop out seeds. Place squash halves skin side up in 1/2 inch (1.25 cm) water in a baking dish and bake for 30 minutes. Remove from oven. Using tongs turn squash halves over. Put 1 tbs butter in each half. Bake again for 30 minutes or until flesh is tender. Cool for 30 minutes. Carefully remove squash from baking pan and pour butter into a bowl. Without damaging skin, carefully scoop out flesh from each squash half and put into same bowl. In blender or food processor, puree the squash with the reserved butter, sugar, spices, and egg yolk. Pour into mixing bowl. Whip the egg whites with the salt until it forms stiff peaks. FOLD into the puree. Work quickly but carefully, preserving the egg white volume. Pour souffle mixture into squash skin halves and bake 25 min. or until the tops are brown and beginning to crack. Serve immediately. Notes: adjust amounts of spices to taste.

Cirque du Souffle – Amaretto Souffle

Wilfried F. Voss — Fri, 08 Oct 2010 03:41:20 +0000

Servings: 6

Ingredients:

1/2 cup superfine sugar
6 amaretto or almond cookies-coarsely crushed
6 tablespoons Amaretto liqueur
4 eggs, separated
1 egg white
2 tablespoons all-purpose flour
1 cup milk
1 pinch cream of tartar (if needed)
confectioners’ sugar, for dusting

Preheat the oven to 400F. Butter a 6-cup souffle dish and sprinkle with a little of the superfine sugar. Put the cookies in a bowl. Sprinkle them with 3 tablespoons of the Amaretto liqueur and set aside.

In another bowl mix together the 4-egg yolks, 2 tablespoons sugar and all the flour. Heat the milk just to a boil in a heavy saucepan. Gradually add the hot milk to the egg mixture stirring.

Pour the mixture back into the pan. Set over low heat and simmer gently for 3 – 4 minutes or until thickened stirring occasionally Add the remaining Amaretto liqueur. Remove from the heat.

In a clean, grease free bowl, whisk the 5 egg whites until they hold soft peaks. (If not using a copper bowl add the cream of tartar as soon as the whites are frothy.) Add the remaining sugar and continue whisking until stiff.

Add about one-quarter of the whites to the liqueur mixture and stir in with a rubber spatula. Add remaining whites and fold in gently. Spoon half the mixture into the prepared souffle dish. Cover with a layer of the moistened amaretti cookies, then spoon the remaining souffle mixture on top.

Bake for 20 minutes or until the souffle is risen and lightly browned. Sprinkle with sifted confectioners’ sugar and serve immediately.

Cirque du Souffle – Apple Souffle

Wilfried F. Voss — Fri, 08 Oct 2010 03:37:24 +0000

Ingredients:

1/3 c. quick cooking tapioca
1/2 c. sugar
1/2 tsp. salt
2 c. milk
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 1/2 tbsp. lemon juice
1 c. grated raw apple
3 egg yolks, beaten until thick & lemon-colored
3 egg whites – stiffly beaten
2 tbsp. butter

Combine tapioca, sugar, salt and milk in top of double boiler. Place over rapidly boiling water, bring to scalding point (allow 3 to 5 minutes), and cook 5 minutes, stirring frequently. Add butter, spices, lemon juice, and apple. Cool slightly while beating eggs. Add egg yolks and mix well. Fold into the stiffly beaten egg whites. Turn into greased baking dish. Place in pan of hot water and bake in moderate oven (350 degrees) 50 to 60 minutes, or until souffle is firm. Serve hot with whipped cream.

Cirque du Souffle – Amaretto Chocolate Soufflé

Wilfried F. Voss — Wed, 06 Oct 2010 19:17:57 +0000

Ingredients:

Vegetable cooking spray
1/4 c. plus 2 tsp. sugar, divided
1/2 c. brown sugar, firmly packed
3 tbsp. all-purpose flour
1 c. evaporated skimmed milk
2 egg yolks, lightly beaten
2 tbsp. amaretto
6 egg whites
1/8 tsp. cream of tartar
1 1/2 tbsp. grated semi-sweet chocolate
1 tbsp. minced almonds, toasted

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.

Beat egg whites (at room temperature) and cream of tartar at high speed with electric mixer until soft peaks form. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold egg white mixture, chocolate and almonds into yolk mixture. Spoon evenly into prepared souffle’ dishes. Freeze for 2 hours. Remove from freezer and wrap in aluminum foil. Souffle’s can be frozen up to two weeks. Place 4 frozen souffles in 2 (9 inch) square baking pans. Add hot water to pans to depth of 1 inch. Bake at 350 degrees for 30 minutes or until puffed and set. Serve immediately.

Cirque Du Souffle – Artichoke, Olive, Roasted Pepper Souffle

Wilfried F. Voss — Wed, 06 Oct 2010 19:14:59 +0000

Ingredients:

1/2 cup flour

1 teaspoon baking powder

10 eggs, lightly beaten

1 stick butter, melted and cooled

2 cups small curd cottage cheese

1 pound Monterey jack cheese, grated

1 small can black olives, chopped or sliced

2 to 4 ounces roasted red peppers, chopped

1 can artichoke hearts, chopped into quarters or smaller

salt to taste

Preheat oven to 375 degrees. Butter or spray a 9 x 13-inch baking dish with non-stick cooking spray. Mix flour and baking powder. Add eggs and butter, blend well. Blend in remaining ingredients. Put mixture in prepared dish and bake 35 to 40 minutes or until set and lightly browned on top. Cut into squares and serve hot.

Cirque Du Souffle – Asparagus, Swiss Cheese Souffle

Wilfried F. Voss — Wed, 06 Oct 2010 00:12:55 +0000

Servings: 2

Ingredients:

10 thin asparagus spears (ends trimmed), cut into 1-inch pieces
2 1/2 tablespoons butter
2 tablespoons all purpose flour
1 teaspoon dry mustard
2/3 cup milk
2 large eggs, separated
2/3 cup (packed) grated Swiss cheese (about 3 ounces)
1/4 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 450°F. Generously butter two 1 1/4-cup soufflé dishes or custard cups. Divide asparagus pieces between prepared dishes. Melt butter in heavy medium saucepan. Drizzle 3/4 teaspoon butter over asparagus in each dish. Reserve remaining butter in pan. Bake asparagus until just tender and beginning to brown, about 6 minutes. Maintain oven temperature. Meanwhile, add flour and mustard to remaining butter in pan and whisk until smooth paste forms. Set over medium heat and whisk 1 minute. Whisk milk and yolks to blend in small bowl; whisk into flour mixture. Cook until sauce thickens, whisking constantly, about 2 minutes. Remove pan from heat. Add grated cheese, salt and pepper and stir until cheese melts.Beat egg whites in medium bowl until stiff but not dry. Fold whites into warm cheese mixture in pan. Spoon all of soufflé batter over asparagus in dishes.

Bake soufflés until puffed and golden, about 14 minutes. Serve immediately.

Cirque Du Souffle – Autumn Brunch Soufflé

Wilfried F. Voss — Wed, 06 Oct 2010 00:05:16 +0000

Servings: 6 – 8

Ingredients:

1 pound bacon (pork or turkey)

One 20-ounce can sliced apples, drained

2 Tablespoons sugar

2 cups cheddar cheese (8 ounces), shredded

1-1/2 cups Bisquick baking mix

1-1/2 cups milk

4 eggs

Heat oven to 375 degrees. Prepare a 12 x 7-1/2 x 2-inch pan by spraying with non-stick cooking spray.

Cut bacon into quarters and cook until crisp. Drain. Mix apples and sugar; spread in pan. Sprinkle with cheese and bacon. Beat remaining ingredients until smooth. Pour over bacon mixture. Bake uncovered for 30 to 35 minutes or until a knife inserted in center comes out clean.

Cirque Du Souffle – Banana Daiquiri Souffle

Wilfried F. Voss — Tue, 05 Oct 2010 00:13:15 +0000

Servings: 8

Ingredients:

Vegetable cooking spray
2 teaspoons sugar
2 tablespoons reduced-calorie margarine
1/4 cup all-purpose flour
3/4 cup 1% low-fat milk
1/4 cup sugar – plus, divided
2 tablespoons sugar
3/4 cup mashed bananas – about 2 medium, ripe
1/4 cup chopped walnuts – toasted
1 teaspoon vanilla extract
1/2 teaspoon lemon juice
6 egg whites
1/8 teaspoon cream of tartar

Coat eight 6 ounce souffle dishes or custard cups with cooking spray; sprinkle each with 1/4 tsp. sugar. Set aside. Melt margarine in a saucepan over Medium heat; add flour. Cook 1 minute, stirring constantly with a wire whisk. Gradually add milk and 3 Tbsp. sugar, stirring constantly. Cook until mixture is thickened and bubbly, stirring constantly. Remove from heat; pour into a large bowl. Combine banana, walnuts, vanilla and lemon juice in a bowl, stirring well. Add to milk mixture; stir well. Cover with plastic wrap, and let cool completely. Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer until soft peaks form. Gradually add remaining 3 Tbsp. sugar, 1 Tbsp. at a time, beating until stiff peaks form. Gently fold egg white mixture into banana mixture. Spoon evenly into prepared souffle dishes. Freeze until firm, about 2 hours; wrap with heavy-duty aluminum foil. Freeze up to 2 weeks. Place frozen souffles in two 9″ square baking pans. Add hot water to pans to depth of 1 inch. Bake at 350 F. for 40 minutes or until puffed and set. Serve immediately.

Cirque Du Souffle – Banana Souffle With Strawberries

Wilfried F. Voss — Tue, 05 Oct 2010 00:07:33 +0000

Servings: 4

Ingredients:

3 tbsp. butter
3 tbsp. all-purpose flour
Dash salt
3/4 c. milk
4 eggs
1 egg white
1/4 c. granulated sugar
1/4 tsp. grated lemon rind
1 banana, diced
1 pt. fresh strawberries
2 to 4 tbsp. granulated sugar

In a medium saucepan, melt butter. Stir in flour and salt. Cook for 1 minute, over low heat, stirring. Slowly stir in milk and cook, stirring for a few minutes. Remove from heat. Separate the eggs, placing all egg whites in a mixing bowl. Reserve the yolks. Beat the whites until stiff but not dry. Beat the yolks, sugar and lemon rind together until creamy. Stir egg yolks into the saucepan mixture. Add diced banana. Fold in stiff egg whites, using a large bowl if saucepan is too small. Spoon into a lightly buttered 1 1/2-quart casserole or souffle dish. Bake at 350 degrees for 30 to 35 minutes until firm. Quarter the strawberries. Sprinkle with sugar. Stir occasionally. Serve souffle at once with fresh strawberries.

Tips: The inside of the souffle will be very soft, almost runny, so it will sauce the firmer part of the souffle. If desired, bake 5 to 10 minutes longer for a firmer souffle. If the souffle shakes in the middle, it’s done soft-style. If it does not shake, it is firm. If it wobbles all over, it is not done. Do not overbake, or it will be dry and tough.

Cirque Du Souffle – Banana Walnut Souffle

Wilfried F. Voss — Tue, 05 Oct 2010 00:01:20 +0000

Servings: 8

Ingredients:

Vegetable cooking spray
2 teaspoons sugar
2 tablespoons reduced-calorie margarine
1/4 cup all-purpose flour
3/4 cup 1% low-fat milk
1/4 cup sugar — plus, divided
2 tablespoons sugar
3/4 cup mashed bananas — about 2 med, ripe
1/4 cup chopped walnuts — toasted
1 teaspoon vanilla extract
1/2 teaspoon lemon juice
6 egg whites
1/8 teaspoon cream of tartar

Coat eight 6 ounce souffle dishes or custard cups with cooking spray; sprinkle each with 1/4 tsp. sugar. Set aside. Melt margarine in a saucepan over Medium heat; add flour. Cook 1 minute, stirring constantly with a wire whisk. Gradually add milk and 3 Tbsp. sugar, stirring constantly. Cook until mixture is thickened and bubbly, stirring constantly. Remove from heat; pour into a large bowl. Combine banana, walnuts, vanilla and lemon juice in a bowl, stirring well. Add to milk mixture; stir well. Cover with plastic wrap, and let cool completely. Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer until soft peaks form. Gradually add remaining 3 Tbsp. sugar, 1 Tbsp. at a time, beating until stiff peaks form. Gently fold egg white mixture into banana mixture. Spoon evenly into prepared souffle dishes.Freeze until firm, about 2 hours; wrap with heavy-duty aluminum foil. Freeze up to 2 weeks. Place frozen souffles in two 9″ square baking pans. Add hot water to pans to depth of 1 inch. Bake at 350 F. for 40 minutes or until puffed and set. Serve immediately.

Cirque Du Souffle – Blintz Souffle With Blueberry Topping

Wilfried F. Voss — Sat, 02 Oct 2010 12:35:19 +0000

Servings: 20

Ingredients:

Ingredients for Souffle

1 cup flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1-1/2 cup light sour cream
1/2 cup orange juice
One 8-ounce package low-fat cream cheese, softened
16 ounces light small curd cottage cheese
7 eggs
1/4 cup better, softened
1 teaspoon vanilla

Ingredients for Blueberry Sauce

1 cup sugar
dash of salt
1/4 teaspoon ground nutmeg
5 Tablespoons cornstarch
1 cup boiling water
2 cups blueberries, fresh or thawed frozen
1 Tablespoon lemon juice

Souffle: Mix dry souffle ingredients in a large mixing bowl. Add remaining souffle ingredients and beat until thoroughly mixed. Spray a 9 X 13 inch baking dish with cooking spray. Pour batter into dish. Cover and refrigerate overnight or for at least 2 hours. Bake in a preheated oven at 350 degrees for 50 to 60 minutes. Recipe works just as well with regular or low fat products.

Blueberry Sauce: Mix dry sauce ingredients in saucepan. Add 1 cup boiling water and stir. Heat to boiling, stirring constantly. Add blueberries and stir until thickened. Remove from heat and add lemon juice. Serve on top of souffle.

Cirque Du Souffle – Chocolate Bread Pudding Souffle

Wilfried F. Voss — Sat, 02 Oct 2010 12:26:45 +0000

Ingredients:

2 c. milk
3 oz. unsweetened chocolate, chopped
3 c. fresh coarse white bread crumbs
4 lg. eggs
3/4 c. sugar
1/4 c. (1/2 stick) unsalted butter, melted
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 c. whipping cream
1/4 c. Kahlua or other coffee liqueur

Preheat oven to 325 degrees. Butter 10 cup souffle dish. Scald milk in heavy medium saucepan. Reduce heat to low. Add chocolate and stir until melted. Place bread crumbs in large bowl; pour chocolate mixture over.

Whisk eggs, sugar, butter, vanilla, cinnamon and salt in medium bowl. Whisk in cream and kahlua. Pour over bread crumb mixture and stir to combine. Transfer to prepare souffle dish. Bake until pudding puffs up and center is almost set, about 1 hour. Serve warm.

Cirque Du Souffle – Chocolate Souffle For Two

Wilfried F. Voss — Thu, 30 Sep 2010 21:18:16 +0000

Servings: 2

Ingredients:

2 Tbsps. butter
1 Tbsp. plus 1 1/2 tsps. all purpose flour
1/4 cup unsweetened cocoa
1/8 tsp. salt
1/2 cup milk
1/2 tsp. vanilla
2 egg yolks
1/3 cup sugar
2 egg whites
1 Tbsp. sugar
Whipped cream, optional

Grease bottom of 2 custard cups. Cut lengths of aluminum foil to form a collar around each dish, folded in thirds and extending about 2 inches above rims. Grease inner sides of collars. In small saucepan over low heat, blend in flour. Remove from heat, add cocoa and salt. Gradually blend in milk. Cook and stir over low heat until mixture boils and becomes very thick. Remove from heat; add vanilla. Carefully press plastic wrap onto surface and cool to room temperature.

Beat egg yolks in small mixing bowl; gradually add 1/3 cup sugar and beat until thick and lemon colored. Carefully blend cooled chocolate mixture into egg yolks. In separate bowl, beat egg whites until foamy; gradually add 1 tablespoon sugar and continue beating until stiff peaks form. Carefully fold chocolate mixture into egg whites, mixing just until blended. Pour into prepared dishes, place dishes in pan containing 1 inch of boiling water. Bake at 350 degrees for 60 minutes or until cake tester inserted near edge comes out clean. Carefully remove collars. Serve immediately with whipped cream.

Cirque Du Souffle – Green Chili Corn Souffle

Wilfried F. Voss — Thu, 30 Sep 2010 21:15:07 +0000

Ingredients:

4 eggs

One 32-ounce container sour cream

1 package Jiffy corn bread mix

1 package Jiffy yellow cake mix

Two 13-ounce cans cream-style corn

Two 4-ounce cans chopped green chilies

8 ounces butter or margarine

Melt butter in a 13 x 21-inch chaffing pan. Mix remaining ingredients and pour into pan of melted butter. Bake at 350 degrees for 1 hour. Enjoy!