Cinnamon cherry souffle
6 - 8
Ingredients
| Quantity | 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 | |
Directions
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