Cinnamon Souffle Food
SPINACH SOUFFLE
Nothing to worry about here, folks: This souffle is the opposite of fussy. Right out of the oven it's gloriously light and airy like a souffle should be, but as it deflates it becomes rich and decadent -- meaning that even if your souffle collapses, it's still going to be amazing.
Provided by Food Network
Time 1h10m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Place the spinach in a colander to drain, pressing out as much excess liquid as you can.
- Make the bechamel sauce: Melt the butter in a medium saucepan over medium heat; add the flour and stir until it becomes a thick paste. Add the milk 1/2 cup at a time, whisking well after each addition, until you have a smooth sauce. Remove from the heat and whisk in the salt, nutmeg and pepper. Taste for seasoning. Set aside to cool slightly.
- Beat the egg whites until just frothy with an electric mixer. Add the cream of tartar and beat on high speed until it forms firm peaks. Set aside.
- Whisk the egg yolks in a large bowl until they are pale yellow, then add the warm bechamel sauce a bit at a time. Switch to a large rubber spatula; gently mix in the spinach, Parmesan and 1/2 cup Romano. Fold in a third of the egg whites to lighten, then gently fold in the remaining egg whites until thoroughly combined but still light and fluffy.
- Lightly grease a 2-quart souffle dish with cooking spray or softened butter, then add the remaining 1/2 cup Romano and rotate the dish to coat the bottom and sides with the cheese. Pour in the souffle batter, then bake until puffy and golden brown, 25 to 30 minutes. Serve immediately.
CINNAMON SOUFFLE
This is such a simple recipe and so delicious. I have been going through a lot of my cookbooks looking for recipes with cinnamon. I have diabetes and cinnamon helps lower your blood sugars. This recipe is a keeper for anyone though. It's especially good served warm with vanilla icecream..
Provided by Linda Griffith
Categories Other Breads
Time 45m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350 degrees. Thinly slice crust off of the bread and tear bread into small pieces. Layer in a sprayed 9x13" glass baking dish. Pour pineapple and juice over top of bread. Cream butter and sugar together. Add eggs and pecans and blend well. Pour creamed mixture over bread and pineapples and bake for 40 minutes Serve warm with or without icecream
CINNAMON SOUFFLE
a different pastey, it could be served as a brunch, or a dessert. It is from a casserole cookbook. I have tried it . It is so easy to prepare.
Provided by weekend cooker
Categories Dessert
Time 50m
Yield 1 souffle, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Remove thin crusts frombread, and tear into small pieces.
- Place into buttered 9x13-inch baking dish.
- Pour pineapple and juice over bread & set aside.
- Cream together margarine and sugar,.
- Add eggs to margarine-sugar mixture and mix well.
- Pour creamed mixture over bread and pineapple.
- Sprinkle chopped pecans over souffle.
- Bake uncovered at 350 degrees for 40 minutes.
Nutrition Facts : Calories 561.8, Fat 38.7, SaturatedFat 7.5, Cholesterol 232.5, Sodium 357, Carbohydrate 48.1, Fiber 3.5, Sugar 41.2, Protein 10.2
CINNAMON RAISIN FRENCH TOAST SOUFFLé
We had this at a Bed and Breakfast some years back. It is memorable! I make this often, especially when I have overnight guests. It is easy; delicious; you prepare it the night before and bake it the next morning. This is not my picture but one I found that looks similar to the souffle. I will post another picture later. ...
Provided by Pat Morris
Categories Fruit Breakfast
Time 1h
Number Of Ingredients 8
Steps:
- 1. Place chopped cinnamon raisin bread in a well buttered 13 x 9 in. glass pan.
- 2. Mix cream cheese, butter and 1/4 cup maple syrup until smooth.
- 3. Spread on top of bread, leaving some openings through which to pour egg mixture.
- 4. Beat eggs, half & half and 1/2 cup maple syrup. Pour over bread and sprinkle with cinnamon sugar.
- 5. Cover and refrigerate overnight.
- 6. Uncover and bake 50 to 55 minutes at 350°.
- 7. Cut into squares and sprinkle with powdered sugar and/or Buttered Maple Syrup. Serves 8-12 people. Enjoy!!
CINNAMON SUGAR BISCOTTI
This is an Italian version of cinnamon toast. Everyone is sure to enjoy these!
Provided by SARA LEE
Categories World Cuisine Recipes European Italian
Yield 20
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
- Sift together the flour, 1 1/2 teaspoon cinnamon, baking powder and salt, set aside. In a medium bowl, cream together the 2/3 cup sugar and butter. Beat in 1 egg, egg yolk and vanilla. Stir in the dry ingredients.
- On a lightly floured surface, divide dough into two pieces. Roll each piece into a log about 9 inches long and 1 1/2 inches wide. Place logs on the prepared baking sheet and flatten slightly. Brush with the beaten egg.
- Bake for 25 to 30 minutes in the preheated oven, until golden and firm to the touch. Cool for 15 minutes.
- On a cutting board, slice each log crosswise at a diagonal into 1/2 inch slices, using a serrated knife. Place back on the baking sheet, cut side down, and sprinkle with a mixture of the remaining cinnamon and sugar. Return to the oven for an additional 15 to 20 minutes, until toasted. Cool on wire racks, and store in an airtight container.
Nutrition Facts : Calories 120.3 calories, Carbohydrate 18.5 g, Cholesterol 38 mg, Fat 4.3 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 2.4 g, Sodium 85.7 mg, Sugar 8.6 g
CINNAMON RAISIN FRENCH TOAST SOUFFLE
Make and share this Cinnamon Raisin French Toast Souffle recipe from Food.com.
Provided by lazyme
Categories < 4 Hours
Time 1h10m
Yield 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Place chopped cinnamon raisin bread in a well buttered 13 x 9 inch glass pan.
- Mix cream cheese, butter and 1/4 cup maple syrup until smooth.
- Spread on top of bread, leaving some openings through which to pour
- egg mixture.
- Beat eggs, half & half and 1/2 cup maple syrup.
- Pour over bread and sprinkle with cinnamon sugar.
- Cover and refrigerate overnight.
- Uncover and bake 50 to 55 minutes at 350°.
- Cut into squares and sprinkle with powdered sugar.
Nutrition Facts : Calories 582.3, Fat 48.2, SaturatedFat 27.6, Cholesterol 358.7, Sodium 418.1, Carbohydrate 25.9, Sugar 19.6, Protein 13.2
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