A soufflé is a light baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means “to blow up” or more loosely “puff up”—an apt description of what happens to this combination of custard and egg whites.
1/4 cup butter or margarine (1/2 stick)
1/2 cup flour
2 cups yellow cream style corn
1/3 cup milk
1/4 TSP. salt
1/8 TSP. garlic salt
1/2 TSP. Worcestershire sauce
1-1/2 cups shredded Cheddar cheese
1/2 cup shredded Provolone cheese
5 large egg yolks, slightly beaten
5 large egg whites, stiffly beaten
Preheat oven to 350°
In a heavy saucepan, melt the butter and blend in flour until smooth.
Add corn, milk, salt, garlic salt and Worcestershire sauce and cook, stirring constantly until thickened.
Add both cheeses and stir until melted.
Blend egg yolks into sauce.
Gently stir 1/4 of egg whites into cheese sauce.
Carefully fold remaining egg whites into sauce until just blended.
In perusing the UK’sTelegraph(no recipe just a discussion about the auld pancake of yore) and the Guardian this fine Shrove Tuesday, I made a shocking discovery for an American in love with fluffy pancakes topped with butter and syrup: My Great Grandmother enjoyed thin pancakes (like the French) topped with lemon and sugar. Brits wax very sentimental about these.
The Guardian provides an overview of the development of the British pancake going back to 1594. That seems far enough when most humans can’t trace their lineage back more than a few generations.
…[M]odern pancakes are descended from those specifically designed to use up fat before the beginning of Lent, which means they tend to be heavier on the eggs and butter than, say, the fluffy American stack, or the squat Russian blini.
Forewarned is forearmed as they say. Don’t look to these for any dietary benefit only taste.
Here is a website that will help you convert metric measurements. Learn to do this because we are going global.
As for the pancakes, the key to remember is this. The first pancake is always a mess. That’s just how it is for all of us. So let the cook eat the first one. Looks bad; tastes good. From the Guardian:
Makes about 8
125g plain flour
Pinch of salt
1 egg plus 1 egg yolk
225ml whole or semi-skimmed milk
Small knob of butter
1. Sift the flour in a large mixing bowl and add a pinch of salt. Make a well in the centre, and pour the egg and the yolk into it. Mix the milk with 2 tbsp water and then pour a little in with the egg and beat together.
2. Whisk the flour into the liquid ingredients, drawing it gradually into the middle until you have a smooth paste the consistency of double cream. Whisk the rest of the milk in until the batter is more like single cream. Cover and refrigerate for at least half an hour.
3. Heat the butter in a frying pan on a medium-high heat – you only need enough fat to just grease the bottom of the pan. It should be hot enough that the batter sizzles when it hits it.
4. Spread a small ladleful of batter across the bottom of the pan, quickly swirling to coat. Tip any excess away. When it begins to set, loosen the edges with a thin spatula or palette knife, and when it begins to colour on the bottom, flip it over with the same instrument and cook for another 30 seconds. (If you’re feeling cocky, you can also toss the pancake after loosening it: grasp the handle firmly with both hands, then jerk the pan up and slightly towards you.)
5. Pancakes are best eaten as soon as possible, before they go rubbery, but if you’re cooking for a crowd, keep them separate until you’re ready to serve by layering them up between pieces of kitchen roll [could be parchment paper – I wouldn’t use waxed].
Here’s a quick & easy recipe for old fashioned rice pudding. As you probably know, all my recipes are quick & easy or I wouldn’t be cooking it! Here we go:
2 cups cooked white rice
1/2 cup sugar
1/4 TSP. salt
1 TSP. vanilla extract
1/2 cup raisins
3 -1/2 cups milk
Preheat oven to 300°
In a large mixing bowl, add all ingredients, except cinnamon. Mix well.
Pour mixture into a lightly greased 1-1/2 quart baking dish. Sprinkle top with cinnamon.
Put baking dish in a pan of hot water in the oven and bake for about 1-1/2 hours or until a knife inserted into the center comes out clean. Can be served warm or cold. Top it with some whipped cream if you like. Enjoy!
I remember my Mom made these cookies often when I was a kid. This recipe was from my Grandmother & dated April 1955. I don’t know who Mom Jones’ was or where the recipe originally came from, but I do know these cookies sure are good!
This is definitely one of my favorite cookie recipes and it makes a good, large batch. I’ve baked these cookies for soldiers that I support in Afghanistan several times. The troops have always liked them, since I’ve heard the hard ones make fine projectiles to use on the Taliban!
I’ve made these many times for our family gatherings as well & they always seem to disappear fast. I remember my Mom used coconut more often than raisins, but I like them both ways. If you’re so inclined, you can add both raisins & coconut or cut the fruit out all together. The raisins tend to caramelize a bit in the oven and with the brown sugar, the cookies have a nice chewy texture.
So they don’t get too hard, I only like to bake them about 10 minutes or so. Let them “set” on the cookie sheet for two minutes before removing to cool on a wire rack.
This recipe can easily be cut in half. Enjoy!
1 cup shortening
1 cup white sugar
1cup brown sugar
2 cups sifted flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. vanilla
1 cup shredded coconut or raisins
1 cup walnuts
2 cups quick oatmeal
Preheat oven to 350 degrees.
Cream shortening & sugars together. Mix well.
Beat in eggs.
Add flour, sifted together with baking powder, baking soda & salt.
Blend in oatmeal, nuts, vanilla & raisins or coconut. Dough will be very stiff.
Drop by rounded teaspoonful onto greased cookie sheet. Bake 10 – 15 minutes or until golden brown. Makes about 8 – 9 dozen cookies, depending on size.
posted by Mountain Republic recipe from Amy Chenevert