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Title: Cinnamon Cherry Souffle
Categories: Egg Fruit
Yield: 6 - 8

SOURCE: SOUFFLE SPECTACULARS
FROM: SALLIE AUSTIN
INGREDIENTS
3tbButter
4tbFlour
1 1/2cMilk
6 Egg yolks
8 Egg whites
 pnSalt
1/8tsCream of tartar
1/2cSugar
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

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