Title: Cinnamon Cherry Souffle
Categories: Egg Fruit
Yield: 6 - 8
| SOURCE: SOUFFLE SPECTACULARS |
| FROM: SALLIE AUSTIN |
| INGREDIENTS |
| 3 | tb | Butter |
| 4 | tb | Flour |
| 1 1/2 | c | Milk |
| 6 | | Egg yolks |
| 8 | | Egg whites |
| | pn | Salt |
| 1/8 | ts | Cream of tartar |
| 1/2 | c | Sugar |
| DIRECTIONS |
| 1 | | Cinnamon Cheesecake |
| 2 | | Cinnamon Cheesecake |
| : | | Preheat oven to 400-F. |
| : | | pitted black cherries, |
| : | | -fresh or canned |
| : | | cherry liqueur (opt) |
Melt the butter and add the flour. Add the milk gradually, stirring with a
wire whisk to make a thick smooth sauce. Remove from the heat and add the
egg yolks one at a time. Add the sugar, cinnamon and cherry liqueur (opt).
Fold in the cherries cut into pieces. Beat the egg whites, with a pinch of
salt and the cream of tartar, until stiff. Fold the cherry sauce into the
beaten egg whites. Spoon into a prepared 6 cup souffle dish. Place the
souffle in the oven and immediately reduce the heat to 375-F. Bake for 25
minutes. May be served with a chocolate sauce. Courtesy of Shareware RECIPE
CLIPPER 1.0