Blender Souffle Recipes

NEVER-FAIL CHEESE SOUFFLE

Steps:

• Butter the bread slices on both sides (use the whole stick), then cut them into 3/4-inch squares. (Leave the crust on.)
• Beat the eggs in a large bowl until foamy, then gradually whisk in the milk.
• Alternate layers of bread and Cheddar in a low 2-quart oval baking dish, starting with the bread and ending with Cheddar (4 layers total). Pour in the egg mixture, and press the bread and Cheddar down into the egg. Refrigerate overnight, covered, so the bread soaks up the liquid.
• About 1 1/2 hours before serving, position a rack in the center of the oven and preheat to 350 degrees F. Bake until puffed, golden and cooked through, about 1 hour. Serve hot or warm.

BLINTZ SOUFFLE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt the butter in a 2-quart casserole, and place the frozen blintzes on top of the butter in a single layer. Mix the eggs, sour cream, sugar, salt, vanilla extract, and orange juice in a bowl until thoroughly combined, and pour the mixture over the blintzes.
• Bake in the preheated oven until the top is lightly browned, and a toothpick inserted into the center of the casserole comes out clean, about 45 minutes.

BLENDER SOUFFLE

Steps:

• Cut cheese into pieces.
• Combine all ingredients in blender or food processor.
• Process on high speed until all ingredients are thoroughly mixed.
• Bake in a greased, uncovered, in a 2-quart casserole for 1 hour at 350 F/180 C/ Gas Mark 3.

AMAZING SALMON BLENDER SOUFFLE

Steps:

• Preheat oven to 350 degrees. Butter and dust with bread crumbs a 1-quart souffle dish or 4 (8-ounce) ramekins. Coarsely chop smoked salmon and put aside, or if using canned salmon, thoroughly drain the salmon. In a bowl, clean bones and skin from salmon. Break it into fine pieces with a fork. Set aside. Place all remaining ingredients in a blender container. Cover and blend at medium speed for about 30 seconds. Blend at high speed for another 10 to15 seconds. Stir the egg mixture into the bowl with the salmon. Pour the mixture into the prepared souffle dish or spoon the mixture into the prepared ramekins including an equal amount of salmon pieces in each. Bake for 45 minutes to 50 minutes on a cookie sheet, until puffy and delicately browned. Don't open oven door for at least 30 minutes. Serve immediately.

GRANDMA'S SPINACH SOUFFLE BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of an 8 inch square baking dish.
• In a large bowl, mix together the cottage cheese and eggs. Stir in spinach, salt, nutmeg, and 11/4 cups of shredded Cheddar cheese. Mix until well blended. Spread evenly into prepared pan.
• Bake in preheated oven for 45 minutes, or until firm. Remove from oven, and sprinkle with remaining cheese. Allow to rest for 5 minutes before serving.

THE UNCOMPLICATED COCONUT SOUFFLE

Steps:

• Mix eggs, cream, sugar and zest in an electric blender.
• Cut cream cheese into pieces and add to container with coconut.
• Blend at high speed for 10 seconds.
• Pour into a buttered 1 quart casserole or souffle dish.
• Bake in a preheated 375 degree oven for 50 minutes.
• Blended mixture can be refrigerated up to 2 1/2 hours before baking; increase baking time to 1 hour.
• * To make a hot chocolate souffle, prepare as directed above, eliminating the orange zest and substituting 1 4 oz. package of German sweet chocolate,melted, for the coconut.