Orangestreetinnoatmealsouffle Recipes

OATMEAL SOUFFLE

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.

ORANGE STREET INN OATMEAL SOUFFLE

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.

TASTY ORANGE-OATMEAL MUFFINS

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Stir the oats, flour, 1/4 cup sugar, baking powder, and raisins together in a bowl; set aside. Beat the egg in a bowl along with the orange zest and canola oil. Whisk in the milk and stir in the flour until just mixed. Evenly divide the batter among the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove the muffins from the oven. Stir the orange juice together with 1 tablespoon sugar until the sugar dissolves. Drizzle 1 teaspoon of this mixture over each muffin, remove from the muffin tin, and allow to cool slightly before serving.

SAVORY INN OATMEAL BAKE

Steps:

• Mix oil, sugar, and eggs, beat until yellow and glossy.
• Add remaining ingredients except fruit. Beat until well-mixed.
• Stir in fruit, pour in a greased 8x8 baking dish.
• Bake at 350F for approx 30 minutes.
• If the top gets too dark, stir during baking.
• Serve warm in a bowl, mixture will be crumbly, top with fresh fruit and yogurt.

OATMEAL SOUFFLE WITH CRUNCHY TOPPING

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.

AMBER CRAB SOUFFLE

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.