~Souffle's~

Subject: ~~~~~Souffle's~~~~~ Mon Nov 10, 2008 5:25 pm

Chestnut Soufflé

1 cup chestnuts

2 tablespoons flour

1/2 cup sugar

1/2 cup milk

3 egg whites

Boil the chestnuts, drain and mash

Mix the sugar with the flour, add the chestnuts and then gradually add the milk

Cook for 5 min. stir constantly

Beat the egg whites stiff and fold into the mixture

Bake in greased individual molds until firm.

Subject: Re: ~~~~~Souffle's~~~~~ Mon Nov 10, 2008 5:26 pm

Chocolate Philly Soufflé'

2 tablespoons margarine

2 tablespoons flour

1 cup milk

1/4 teaspoon salt

1 (8 oz) package Cream Cheese, cubed

1 (1 oz) squares unsweetened chocolate, melted

1 1/2 teaspoons vanilla

4 eggs separated

2/3 cup sugar

Heat oven to 350

Make white sauce with margarine, flour, milk and salt.

Add cream cheese, chocolate and vanilla

Stir until cheese is melted

Remove from heat

Beat egg yolks until thick and lemon colored

Gradually add sugar

Stir into cream cheese mixture

Cool slightly

Gold into stiffly beaten egg whites

Pour into 2 quart soufflé' dish.

With tip of spoon, make slight indentation or track around top of soufflé' 1 inch in from edge to form top hat

Bake at 350.

45 minutes

6 servings

Subject: Re: ~~~~~Souffle's~~~~~ Mon Nov 10, 2008 5:26 pm

Heavenly Cream Soufflé'

2 envelopes unflavored gelatin

2 cups of water

1 cup sugar

4 eggs, separated

1 (8-oz) package Cream Cheese

1/4 cup crème de cacao

1 cup heavy cream, whipped

Soften gelatin in 1/2 cup water, add remaining water.

Stir over low heat until dissolved.

Remove from heat; blend in 3/4 cup sugar and beaten egg yolks.

Return to heat; cook 2 to 3 minutes.

Gradually add to softened cream cheese, mixing until well blended.

Stir in crème de cacao; chill until slightly thickened.

Beat egg whites until soft peaks form.

Fold egg whites and whipped cream into cream cheese mixture

Wrap a 3 inch collar of aluminum foil around top of 1 - 1 /2 quart soufflé dish,

Secure with tape.

Pour mixture into dish; chill until firm

Remove foil collar before serving

Garnish with additional whipped cream and Strawberries, if desired

8 to 10 servings

Subject: Re: ~~~~~Souffle's~~~~~ Mon Nov 10, 2008 5:26 pm

Make Ahead Almond Souffle
With Raspberry Sauce

Butter

Sugar

1/2 cup almond paste

1/8 tsp salt

3/4 cup milk, divided

1-1/2 tbsp butter or margarine

1-1/2 tbsp all purpose flour

3 eggs, separated

2 tbsp orange-flavored liqueur

1 additional egg white

1/8 tsp cream of tartar

2 tbsp sugar

Raspberry Sauce

Butter the insides of eight 4 oz soufflé dishes or custard cups, and sprinkle with sugar. Set aside

Combine almond paste, salt, and 1/4 cup milk in a blender container, process until smooth. Set aside

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Gradually stir in remaining 1/2 cup milk, stirring with a wire whisk until smooth.

Cook over medium heat, stirring constantly, until thickened and bubbly.

Remove from heat, and stir in almond paste mixture. Cool Completely

Add egg yolks, one at a time, beating well after each addition

Stir in liqueur, and set aside

Beat all 4 eggs whites and cream of tartar until soft peaks form. Add sugar

1 tbsp at a time, beating until stiff peaks form.

Gently fold egg whites into cooled almond paste mixture

Spoon into prepared soufflé dishes

Wrap in heavy duty foil, label, and freeze up t o 2 weeks

Cut 8 pieces of aluminum foil long enough to fit around each soufflé dish. Allowing a 1 inch overlap

Fold lengthwise into thin strips about 2 to 3 inches wide

Wrap foil strips around soufflé dishes

Extending foil about 2 inches above rim

Secure foil with freezer tape

Place the soufflé dishes on a baking sheet for easier handling

Bake at 350 for 35 minutes or until puffed and golden.

Serve immediately with Raspberry Sauce

Yield 8 servings

Raspberry Sauce

1 (16oz) pkg frozen raspberries, pureed

3 tbsp sugar

Press pureed raspberries through a fine meshed sieve, discarding seeds.

Stir sugar into raspberry puree, and chill until serving time

Yield 1-1/2 cups

Subject: Re: ~~~~~Souffle's~~~~~ Mon Nov 10, 2008 5:27 pm

Make Ahead Grand Marnier Souffle
With Bittersweet Chocolate Sauce

Butter

Sugar

Bittersweet Chocolate Sauce

2 tbsp butter margarine

1/4 cup all purpose flour

3/4 cup milk

1/4 cup plus 3 tbsp sugar, divided

1/4 cup Grand Marnier

Grated rind of 1 large orange

4 eggs, separated

Pinch of cream of tartar

Powdered sugar

Butter the insides of eight 4 oz soufflé dishes or custard cups and sprinkle with sugar. Spoon Bittersweet Chocolate sauce evenly into the bottom of each soufflé dish set aside

Melt butter in a medium saucepan over low heat; add flour, stirring until smooth. Remove from heat, and add milk and 1/4 cup sugar, stirring with a wire whisk until smooth. Bring to a boil, boil, stirring constantly, for 1 minute. (Mixture will be very thick). Remove from heat and cool 5 minutes.

Stir in Grand Marnier and orange rind. Add egg yolks, one at a time, stirring well after each addition. Set aside

Beat egg whites (at room temperature) and cream of tartar until soft peaks form. Add remaining 3 tbsp. sugar, one tbsp at a time, beating until stiff peaks form. Gently fold egg whites into Grand Marnier mixture. Spoon into prepared soufflé dishes

Wrap in heavy duty foil, label, and freeze for up to 2 weeks

Remove soufflés from freezer, place n a shallow baking pan. Fill pan 1/2 inch deep with water, bake at 375 for 30 minutes or until puffed and golden. Sprinkle with powdered sugar and serve immediately

Yield 8 servings

Subject: Re: ~~~~~Souffle's~~~~~ Mon Nov 10, 2008 5:27 pm

Grasshopper Soufflé'

2 envelopes unflavored gelatin

2 cups water

1 cup sugar

4 eggs, separated

1 (8 oz) Cream Cheese

1/4 cup crème de menthe

1 cup heavy cream, whipped

Soften gelatin in 1/2 cup water, add remaining water.

Stir over low heat until dissolved.

Remove from heat; blend in 3/4 cup sugar and beaten egg yolks.

Return to heat; cook 2 to 3 minutes.

Gradually add to softened cream cheese, mixing until well blended.

Stir in crème de menthe; chill until slightly thickened.

Beat egg whites until soft peaks form.

Fold egg whites and whipped cream into cream cheese mixture

Wrap a 3 inch collar of aluminum foil around top of 1 - 1 /2 quart soufflé dish,

Secure with tape.

Pour mixture into dish; chill until firm

Remove foil collar before serving

Garnish with additional whipped cream and Strawberries, if desired

8 to 10 servings

Bittersweet Chocolate Sauce

1/3 cup water

1/3 cup sugar

3 tbsp corn syrup

1/2 cup cocoa

2 tbsp Grand Marnier

Combine first 3 ingredients in a small saucepan, bring to a boil

Boil 1 minute, stirring constantly

Remove from heat, and stir in cocoa and Grand Mariner

Yield 3/4 cup

Subject: Re: ~~~~~Souffle's~~~~~ Mon Nov 10, 2008 5:28 pm

Vanilla Soufflé

5 eggs

4 tablespoons powdered sugar

1 tablespoon vanilla

Pinch salt

Beat the yolks and the white separately, the whites so they will stand alone

Add the sugar, vanilla and salt to the yolks and beat in

Add the whites to the yolks and beat together well

Warm the baking dish and pour in the mixture

Bake in a soufflé dish in a pan of hot water

Bake for 5 minutes at 325

Soufflé must be eaten immediately

It will fall if allowed to stand or chill.

~~~~~Souffle's~~~~~

~Souffle's~