SOUFFLE RECIPES

CHEESE SOUFFLE
1/4 cup butter
6 Tbsp. flour
2 cups milk
1/2 tsp. each salt, pepper, and cayenne
6 large eggs, separated and beaten
1 cup finely grated cheese
1 Tbsp. baking powder
Mix butter, milk, egg yolks, salt, pepper, and cayenne together. Mix flour and baking powder together and mix into this. Add cheese. Beat the egg whites until stiff and fold them gently into the mixture. Pour into a 2 qt. casserole dish. Bake at 350 degrees for 45 minutes until golden and puffy. Serve at once.
The key to a good souffle is to not use anything in it that will weight it down. You want it to be light and puffy.
It is not necessary to put a souffle in a water bath to bake it.
Once its baked, you only have 5 minutes to get it from the oven to the table before it deflates.
If you want to add vegetables, herbs, or meats to this recipe try to puree them and add to the recipe to keep them light for better results.

CHEESE AND MUSHROOM SOUFFLE
Cheese Mixture:
3-1/2 Tbsp. butter
1/2 cup flour
2 cups milk
1/2 tsp. salt and pepper
4 eggs
1-1/3 cups grated cheese
Mushroom Filling:
1 Tbsp. oil and butter each
2 cups finely diced mushrooms
1 Tbsp. minced shallots
1 Tbsp. flour
1/4 cup heavy cream
Mix both the cheese mixture and the mushroom filling. Pour half the cheese mixture in a 9-inch square pan. Spread mushroom filling mixture over this, and top with remaining half cheese mixture. Sprinkle top with 1/3 cup grated cheese. Bake at 400 degrees for 25 minutes.

CHEESE GRITS SOUFFLE
2 individual pkts. cheese grits cooked
1/2 tsp. salt and pepper
dash worcestershire
1-1/2 cups grated cheese
1 clove minced garlic
dash tabasco sauce
1/2 cup Parmesan cheese
4 large eggs, separated and egg whites beaten stiff
1 tsp. baking powder
1 tsp. flour
Mix ingredients, fold in stiff egg whites. Pour into 2 qt. casserole dish. Bake at 350 degrees for 30 minutes until puffy and golden.

CHOCOLATE SOUFFLE
1/2 cup cocoa powder
1/2 cup powdered sugar
1 cup milk
1/3 cup chocolate chips, melted
5 egg whites, beaten stiff
5 egg yolks
1 Tbsp. baking powder
1 Tbsp. flour
1/4 cup sugar
1 Tbsp. vanilla
Mix ingredients, then fold in stiff egg whites. Pour into individual ramikens. Bake at 350 degrees until puffy and set. Serve with whipped cream.

CORN SOUFFLE
2 cups corn
4 eggs
1 cup heavy cream
1/2 cup milk
1/4 cup flour
1 Tbsp. sugar
salt and pepper to taste
Combine all ingredients in a blender on high until thick and smooth. Preheat oven to 350 degrees. Butter individual ramikens and pour the souffle into them, no more than 3/4 full. Bake for 45 minutes to 1 hour or until tops are golden brown. Makes 4 servings.

CRABMEAT SOUFFLE
6 eggs, separated and eggwhites beaten stiff
1 small pouch of imitation crabmeat, drained and pureed
1/2 cup finely diced onions
1 cup heavy cream
1/2 tsp. Old Bay Seasoning
8 oz. softened cream cheese
1 Tbsp. baking powder
pinch garlic powder, salt, cayenne, and black pepper
Mix all ingredients, fold in eggwhites beaten stiff. Pour into butter sprayed 2 qt. casserole dish. Bake at 350 degrees for 45 minutes until puffy and golden.

LEMON SOUFFLE
1/2 cup sugar
1 large egg
1-1/2 Tbsp. butter
2 tsp. lemon zest
3 Tbsp. flour
1 cup milk
1/4 cup lemon juice
3 egg whites beaten stiff with 1/2 tsp. cream of tartar
powdered sugar for dusting top when done
raspberries for garnish
Preheat oven to 350 degrees.
Mix ingredients then fold stiff egg whites gently into mixture. Pour into individual ramikens. Bake for 30 minutes. Serve warm. Dust tops with powdered sugar and garnish with a few whole raspberries.

SALMON SOUFFLE
1 can salmon, boneless, skinless
2 eggs separated and egg whites beaten stiff
2 Tbsp. butter
2 Tbsp. flour
1/2 cup milk
1/8 tsp. salt and pepper
1 tsp. Old Bay Seasoning
1 Tbsp. lemon juice
1 tsp. baking powder
Mix everything together then fold in the beaten egg whites. Pour into a 2 qt. casserole dish. Bake at 350 degrees for 50 minutes.

SMOKED SALMON SOUFFLE
1/4 cup grated cheese
2 eggs, separated and egg whites beaten stiff
1/4 cup heavy cream
4 oz. smoked salmon, diced
1 tsp. cornstarch
1 tsp. lemon juice and lemon zest
1 tsp. baking powder
1 tsp. dillweed
Mix all ingredients, fold in beaten egg whites. Pour into 2 qt. casserole dish. Bake at 350 degrees for 30 minutes until golden and puffy.

SPOON BREAD SOUFFLE
2 cups water
1 cup cornmeal
1 teaspoon salt
1 cup buttermilk
4 eggs, separated
Freshly ground black pepper
Preheat the oven to 400 degrees and lightly grease a small souffle dish.
Combine the water, cornmeal, and salt in a small saucepan. Bring to a boil and cook one minute, stirring constantly. Remove from the heat and cool slightly. Add the buttermilk, egg yolks, and pepper to taste. Beat the egg whites until soft peaks form. Fold them into the cornmeal mixture. Spoon into the prepared dish and bake for 35-40 minutes, or until golden brown.

SWEET POTATO SOUFFLE
1/2 cup sugar
1/4 cup butter
1/2 cup light corn syrup
2 eggs
1 can mashed sweet potatoes
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1 cup mini marshmallows
Topping:
1/2 cup light brown sugar
3/4 cup crushed corn flakes
1/3 cup butter, melted
1 cup chopped pecans
1 cup mini marshmallows
Mix all the top ingredients. Pour into a 2 qt. casserole dish. Top with mixed topping ingredients. Bake at 350 degrees for 30 minutes.