Neiman Marcus Mandarin Orange Souffle Recipes

Steps:

• Place milk in bowl
• Sift flour, salt and baking powder together into large mixing bowl.
• Beat eggs until foamy and pale in color; add warm milk.
• Gradually add flour mixture and beat on medium speed for about 2 minutes.
• Let batter rest for 1 hour at room temperature (this is an important step).
• Preheat oven to 450F and spray popover or muffin pans with cooking spray (Pam).
• Fill popover cups almost to the top with batter and place popover tin on cookie sheet.
• Transfer to oven and bake for 15 minutes.
• Reduce temperature to 375F and bake for 30 to 35 minutes longer, until popovers are deep golden brown outside and airy inside.
• Turn out popovers and serve hot with strawberry butter.

Steps:

• Pour 1/4 cup of the orange juice into a small bowl, sprinkle the gelatin over, and stir to dissolve.
• Seat aside to let the gelatin soften.
• Prepare and ice bath in a large bowl.
• Pour the remaining orange juice into a small, heavy-bottomed saucepan and stir in the sugar and egg yolks.
• Over medium heat, gradually bring the mixture to a simmer, stirring constantly until the mixture begins to steam and is slightly thickened. Do not allow the mixture to boil.
• Add the softened gelatin mixture (which will have a rubbery texture) and the lemon juice.
• Stir until incorporated and then transfer the "custard" to a clean mixing bowl; sit the bowl in the ice bath to cool.
• While the custard is cooking, stir it occasionally.
• Using a wire whisk or an electric whisk, whip the heavy cream until soft peaks form.
• With a spatula, gently fold some of the whipped cream into the cooled custard mixture to "loosen" it, then add the rest of the cream mixture and fold in until fully incorporated.
• Place three or four of the mandarin orange sections in the bottom of six individual 5-ounce fluted plastic dessert molds and then fill the molds with the orange souffle mixture.
• Place the molds on a cookie sheet and cover with plastic wrap.
• Transfer to the refrigerator and chill for at least 4 hours, and preferably overnight, until firm.
• Carefully unmold.
• .

Steps:

• Combine cake mix, butter and 2 of the eggs.
• Press into a 9x13x2-inch pan (greased).
• Combine cream cheese, remaining 2 eggs and powdered sugar.
• Mix well and spread over top of first mixture (but do not mix the two together).
• Bake at 350° until lightly browned (about 35 minutes).

Steps:

• Preheat the oven to 300F; and generously butter a cookie sheet.
• Sift together the flour, baking soda, and salt into a bowl and set aside.
• In a work bowl, add the butter and beat on low speed; add the sugar and continue beating for about 2 minutes, until light and fluffy.
• Add the eggs and mix well, add the reserved dry ingredients and the marmalade and mix thoroughly.
• Drop dough in 2 tablespoon amounts onto the prepared cookie sheet.
• Bake for about 20 minutes or until the cookies are light brown.
• While the cookies are baking, prepare the icing.
• Combine the orange and lemon zests and juices in a bowl, set aside.
• In a separate bowl, beat the butter on low speed, add 1 cup of confectioners (icing) sugar and blend throughly.
• Add the remaining confectioners sugar, the salt, and the citrus mixture and blend until smooth.
• Remove the cookies from the oven and transfer to a wire rack to cool,.
• Ice the cooled cookies with a butter knife.

Steps:

• Mix crust ingredients and press into 9x13" cake pan.
• With mixer mix powdered sugar, butter and cream cheese until combined.
• Fold pecans into filling mixture.
• Pour filling over crust.
• Bake 1 hr to 1 hr 15 min at 300 degrees.
• Let bars cool and cut into squares.

Steps:

• Preheat oven to 325 degrees.
• Mix cake mix, butter and egg and press into a 9 x 13 inch pan.
• Mix together the remaining ingredients and pour over cake mixture in pan.
• Bake for 45 minutes.

Steps:

• Soften gelatin in cold water; set aside. Mix egg yolks, lemon juice, salt, and 1/2 cup sugar. Cook in double boiler until thickened. Stir in gelatin, lemon peel, and lemon extract.
• Beat egg whites until soft peaks form. Gradually beat in rest of sugar, and beat until stiff. Whip the cream. Fold egg whites into custard as it begins to congeal, then fold in whipped cream.
• Pour into custard cups and refrigerate. Unmold and serve with sauce of apricots pureed in the blender and sweetened to taste or pour into a 1 1/2-quart soufflé dish or mold. I like to put a collar of foil around a 1-quart soufflé dish, tie securely, then remove before bringing to the table.
• .This can be served cold with any fruit and flavored whipped cream.
• .Variation:.
• For Orange Soufflé substitute 1/2 cup.
• orange juice and 1 tablespoon grated orange peel for the lemon juice and lemon peel, and omit the lemon extract.