Orange Street Inn Oatmeal Souffle Recipes

Steps:

• Preheat oven to 325 degrees. Butter a 1 1/2 quart souffle dish or casserole, then cover the butter with a little sugar to coat it, like flouring a greased cake pan.
• Scald milk and the 2 tablespoons of butter by heating together in a small saucepan until just below boiling. Slowly add the oatmeal, stirring constantly and continue cooking until thick, stirring often. Remove from heat and then add Neufchatel, salt, sugar, and spices, stirring briskly until cheese is melted. Beat the 3 yolks slightly and add to oatmeal mixture, stirring constantly. Stir in raisins and nuts.
• Beat egg whites until stiff but still moist. Fold into oatmeal mixture with a rubber spatula. DO NOT OVER-FOLD, fold only until no large lumps of whites remain.
• Spoon the mixture into the prepared souffle dish. Bake 35 to 40 minutes until mostly set but the center still trembles a little. Serve immediately with cream or warm milk.
• Variation: For a more savory Oatmeal Bacon Souffle, omit sugar after buttering dish. Omit spices, raisins, and nuts. Instead, add 1 cup crisp, crumbled bacon, 1 1/4 teaspoon prepared mustard, and Tabasco to taste.

Steps:

• In a mixing bowl, add the cornmeal, flour, sugar, and baking powder; stir to combine.
• In another bowl, add the eggs, vanilla, and half-and-half; stir to combine.
• Add the egg mixture to the cornmeal mixture; stir just to moisten.
• Stir in melted butter.
• Place a nonstick pan or griddle, sprayed with cooking spray, over medium heat.
• Pour 1/4 cup batter onto hot skillet; sprinkle with a few blueberries.
• Cook until bubbles form on the surface and the edges start to dry.
• Turn pancake over and cook until done.
• Serve warm with warm maple syrup.

Steps:

• Preheat oven to 325 degrees.
• Butter and sugar a 1 1/2 quart souffle dish or 4 small ramekins.
• Pour milk and butter into a small saucepan and heat until barely boiling. Slowly add oatmeal, stirring constantly. Cook until thick.
• Remove from heat and add cream cheese, brown sugar, salt, nutmeg and cinnamon. Stir briskly to blend and smooth.
• Beat 3 egg yolks slightly and add to oatmeal mixture.
• Stir in raisins and nuts.
• Beat egg whites until just stiff. Gently fold egg whites into the mixture ensuring even distribution.
• Spoon mixture into the dish or ramekins.
• Bake a large dish for 35-40 minutes, or the small ramekins for 10-12 minutes. It should turn a rich brown with a rising, souffle appearance.

Steps:

• Preheat oven to 350º.
• Brush 6 individual ramekins with melted butter.
• Whisk together eggs, milk, salt, pepper and dill.
• Stir in crab and cheese, but be gentle--don't break up the lumps of crab.
• Pour mixture in ramekins. (Can be refrigerated at this point for up to 24 hours).
• Sprinkle with paprika.
• Bake 40-45 minutes.

Steps:

• Place all ingredients in saucepan.
• Bring to a boil, reduce heat, and simmer until apples are tender, approx 15-20 minutes. Add more water as needed while simmering.
• Softened apples can be left chunky or processed in a blender for a smoother sauce.
• Return to pan and add brandy as desired.
• When ready to serve on pancakes, re-heat and top with applesauce and whipped cream.

Steps:

• Lightly spray a 9x13-inch baking dish.
• Mix the onion, garlic and cheeses.
• Mix the chilies and chopped tomatoes.
• Cut or tear the tortillas into 1 inch strips.
• Spread 1/3 of the chili and tomato mixture in the bottom of the pan.
• Top with 1/3 of the tortilla strips.
• Cover with 1/3 of the cheese mixture.
• Repeat layers until all ingredients are used.
• Beat eggs and milk together with the Cumin, Salt and Pepper.
• Pour the egg mixture over the the layers.
• Sprinkle with the paprika.
• Cover with foil and refrigerate overnight.
• Next morning, preheat oven to 350 degree.
• Remove foil and bake for 45 minutes.

Steps:

• Heat oven to 400 degrees.
• Spray four 5-oz souffle molds, custard cups or ovenproof bowls with nonstick cooking spray; place in 15x10x1 inch baking pan.
• In a small saucepan bring the milk and butter just to a boil.
• Gradually add oats while stirring constantly.
• Reduce the heat to medium-low; cook 1 to 2 minutes or until oats thickened, stirring often.
• Remove from heat; pour the oat mixture into a large bowl.
• Add sugar, salt, cinnamon, sour cream and 1 egg yolk; stir until smooth.
• Add dried fruit and set aside.
• In a medium bowl beat all 3 egg whites until stiff but not dry.
• Gently fold egg whites into oat mixture using a rubber scraper.
• Do not overmix; small lumps of egg white will remain.
• Gently spoon the mixture into molds.
• Sprinkle the tops with brown sugar.
• Place in preheated oven and bake for 15 to 20 minutes or until souffles are puffy and a knife inserted in center comes out with a few moist crumbs.
• Serve immediately.