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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 [...]
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.
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.
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.
A soufflé is a light, fluffy, baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means “to blow up” or more loosely “puff up” — an apt description of what happens to this combination of custard and egg whites.
Amaretto Soufflé
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.
A soufflé is a light, fluffy, baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means “to blow up” or more loosely “puff up” — an apt description of what happens to this combination of custard and egg whites.
Acorn Squash Soufflé
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.
