Cinnamon cherry souffle

Yield: 6 - 8

Measure Ingredient
3 tablespoons Butter
4 tablespoons Flour
1½ cup Milk
6 eaches Egg yolks
8 eaches Egg whites
pinch Salt
⅛ teaspoon Cream of tartar
½ cup Sugar
1 Cinnamon Cheesecake
2 Cinnamon Cheesecake

SOURCE: SOUFFLE SPECTACULARS

FROM: SALLIE AUSTIN

INGREDIENTS

DIRECTIONS

: 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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