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23
Sophisticated Cheese Soufflé
4 Servings
INGREDIENTS
1/3 cup Parmesan cheese, grated and divided
4 large eggs
1 cup blue cheese, crumbled
1/4 cup sour cream
1/3 whole milk
1/2 teaspoon dry mustard
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons fresh parsley, minced
1 tablespoon fresh chives, minced
2 tablespoons all purpose flour
METHOD
1.
Preheat oven to 350°F.
2.
Lightly spray the bottom and sides of four soufflé dishes with nonstick
cooking spray.
3.
Sprinkle each soufflé dish with 2 tablespoons of Parmesan cheese then
place on a baking sheet.
4.
Place remaining ingredients into a mixing bowl.
5.
Attach the Beater to the Twist & Mix and set in the Hand Mixer Position.
6.
Beat on HIGH for 1-2 minutes or until thoroughly combined.
7.
Divide mixture between prepared soufflé dishes until 1/2-inch from the
top.
8.
Bake in center of the oven for 30 minutes or until set.
9.
Remove and serve immediately.
Snickerdoodles
Makes 3-4 dozen
INGREDIENTS
1/2 cup unsalted butter, softened
1/2 cup shortening
1 1/2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 3/4 cups all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon kosher salt
Cinnamon sugar for rolling
METHOD
1.
Preheat oven to 400°F and line a cookie sheet swith parchment paper;
set aside.
2.
Place butter, shortening, sugar, eggs and vanilla into a large mixing bowl.
3.
Attach the Beater to the Twist & Mix and set in the Hand Mixer Position.
4.
Start mixing on LOW then increase speed to HIGH for 2-3 minutes or until
well creamed.
5.
Blend in the flour, cream of tartar, baking soda and salt.
6.
Shape dough by rounded spoonfuls into balls.
7.
Roll balls in cinnamon sugar until coated then place on the cookie sheet.
8.
Bake in batches for 8 minutes or until puffed but pale in color.
9.
Remove and let cool before serving.
