|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Toasted Almond Soufflé |
|
Serves: 6 Print this Recipe1/4 cup flour 1/4 cup milk 1/2 cup milk 6 tablespoons sugar 4 eggs yolk 1/2 cup almonds ground toasted 2 tablespoons butter or margarine 1 tablespoon vanilla extract 1/2 teaspoon almond extract 6 eggs white 1/2 teaspoon cream of tartar 1/4 teaspoon salt 1 tablespoon sugar Powdered sugar In a small saucepan beat together flour and 1/4 cup milk until smooth. Beat in 1/2 cup milk and sugar. Cook and stir over medium heat until mixture boils and boil for 30 seconds. Sauce should be very thick. Remove from heat and beat for 2 minutes. Beat egg yolks into sauce, one at a time, blending well after each addition. Beat in almonds, butter or margarine and extracts. Scrape sides of pan; cover and set aside. Preheat oven to 400° F. Place an ungreased baking sheet on middle shelf of oven. Grease and sugar a 1 1/2 -quart soufflé dish. In a large mixer bowl beat egg whites, cream of tartar and salt at high speed until soft peaks form. Gradually beat in sugar and continue beating until stiff but not dry. Stir one-third of the egg whites into the almond mixture. Carefully and quickly fold in remaining whites. Spoon mixture into soufflé dish.* Place dish on baking sheet in oven. Reduce heat immediately to 375° F. Bake for 35 to 40 minutes or until soufflé is puffed up and a long thin knife or skewer inserted through side of puff comes out almost clean. Sprinkle with powdered sugar. Serve immediately. * Soufflé may be prepared to this point and covered with an inverted Dutch oven or cake cover up to 1 hour before baking. In that case, preheat oven 15 minutes before baking. Toasted Almond Soufflé comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Barbecuing Spareribs Baked Cheese Fondue Baked Eggs Francaise Beef-Bean Enchiladas Beef Burgundy Beef Fondue Beef Ragout With Artichokes Chicken - Cilantro Enchiladas Chicken Marengo Chicken Molé Chicken Or Turkey Pie Chicken Soufflé Chili Cod With Dill Sauce Crab And Shrimp Crepes Crown Roast Of Pork Curried Lamb Egg And Spinach Dinner Flemish Beef In Beer Fried Chicken Fruited Pork Pot Pie Fruited Pot Roast Garden Chicken Dinner Ham Loaf Ham-Spinach Filling Ham-Spinach Roll Hawaiian Franks Hot Chicken Salad Pie Katie's Lamb Shanks Lamb Chop bundles Manicotti Moussaka Mushroom Newburg No-Fail Cheese Soufflé Olive-Cabbage Rolls Peach-Glazed Spareribs Perfect Standing Rib Roast Pheasant In Cream Plum Good Ham Steak Pork Chops À L'Orange Pork Chops Creole Pork Tenderloin Teriyaki Potted Chicken Roast Leg Of Lamb Salmon Baked In Foil Salmon Loaf Sausage Strata Sautéed Liver With Apples And Onions Scalloped Tuna And Mushrooms Sole Caledonia Sole Veronique Spicy Glazed Meatloaf Spinach-Filled Super Shells Stuffed Peppers Swedish Hash Swedish Pork Roast Sweetbreads In Cream Texas Chicken Casserole Toasted Almond Soufflé Turkey Hash Turkey Shortcake Veal Chops Alfredo Veal Cordon Bleu Venison Sauerbraten Winter Rarebit Tex-Mex Pizza Classic All-American Pizza Western Barbecue Pizza Octoberfest Pizza Creole Pizza California Veggie Pizza New England Breakfast Pizza Dixieland Pizza Hawaiian Pizza Windy City Deep-Dish Pizza Beef and Bean Roundup Mandarin Chicken |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
