Blueberries And Cream Souffles Food

BLUEBERRY SOUFFLéS

Steps:

• Preheat oven to 375° F (190°C).
• Use additional butter and sugar to grease and line eight 4-inch (10 cm) diameter ramekins.
• In a medium saucepan, melt butter over low heat. Stir in flour and salt, and cook for 1 minute. Whisk in milk all at once. Continue whisking until mixture boils and is smooth and thickened.
• In a bowl, beat yolks well and add ¼ cup (60 mL) of the warm sauce mixture to them. Combine yolk mixture with remaining sauce, blending thoroughly. Add cooled blueberry reduction. Set sauce aside to cool slightly.
• In a large bowl, using clean beaters, beat egg whites and cream of tartar until soft peaks form; continue beating, gradually adding sugar until stiff peaks form. Fold about a quarter of the egg whites into the sauce to make it lighter, then gently, but thoroughly fold the sauce into the remaining egg whites.
• Carefully spoon about ¾ cup (175 mL) of mixture into prepared ramekins. Bake 20 to 25 minutes or until done. Serve immediately.
• Makes 8 - 4-inch (10 cm) diameter ramekins.

BLUEBERRIES AND SOUR CREAM

Steps:

• In a medium saucepan, boil 1/2 cup of the port wine and the sugar for 3 minutes to cook off some of the alcohol.
• In the meantime, in a small bowl, whisk together the remaining 1/4 cup port, vanilla, and cornstarch. Add it to the pot and cook until clear, about 3 more minutes. Add 1 pint of the blueberries and continue to cook until the sauce thickens and the blueberries soften. Let cool and add the other blueberries. Serve with a healthy dollop of sour cream.

CHEESE SOUFFLE WITH BLUEBERRY SAUCE

Steps:

• Heat oven to 350 degrees.
• Lightly spray a 8" x 8" x 2" baking dish with Pam and set aside.
• FILLING: In a small bowl, beat cottage cheese, cream cheese, egg yolk, sugar and vanilla with electric mixer till nearly smooth (about 2 minutes). Set aside.
• BATTER: In a medium bowl, beat sour cream, butter, orange juice, and eggs with electric mixer on low speed until smooth.
• Add flour, 3 tablespoons of sugar and baking powder.
• Beat for 2 more minutes until smooth.
• TO ASSEMBLE: Spread 1/2 the batter in the greased baking dish.
• Spoon cheese filling in small spoonfuls on top.
• Carefully spread remaining batter on top.
• Place in the oven for approximately 40-45 minutes until puffy and golden. (Watch closely for the last 5 minutes so not to overcook).
• Serve immediately with Blueberry sauce or syrup.
• BLUEBERRY SAUCE:.
• In a sauce pan over medium heat, stir together the sugar, cornstarch, cinnamon and nutmeg.
• Slowly stir in water.
• Cook and stir frenquently until thickened, then cook 2 more minutes.
• Carefully stir in blueberries and lemon juice.

BLUEBERRY FRENCH TOAST SOUFFLE

Steps:

• For the casserole: Arrange half of bread in a greased 9x13 casserole.
• Scatter cream cheese over bread and sprinkle with blueberries.
• Scatter remaining bread cubes.
• Whisk eggs, syrup and milk together and pour over bread and chill overnight covered.
• Preheat oven to 350.
• Bake covered for 30 minutes.
• Uncover and bake another 30 minutes.
• Serve with Blueberry Sauce.
• Blueberry Sauce: Stir together sugar cornstarch and water and cook over medium heat for 5 minutes, stirring occasionally.
• Add berries and simmer for 10 minutes or so until berries start to burst a bit and it thickens up.
• Stir in butter until melted.
• Serve with the casserole.

BLUEBERRY BLINTZ SOUFFLE

Steps:

• In a blender or mixer combine batter ingredients. Blend well, scraping sides occasionally.
• In a large bowl, beat together filling ingredients and set aside.
• Pour half batter into a greased 9x13 inch pan. Drop filling by spoonfulls over the batter. Spread evenly. If using fruit, add now. Pour remaining batter over top. Cover and refrigerate 2 hours or overnight.
• Bake at 350 degrees for 50-65 minutes until puffed and light-golden brown. Serve with blueberry sauce.
• Blueberry Sauce:.
• In a small saucepan combine:.
• 1 cup water.
• 1 cup granulated sugar.
• 2 tablespoons cornstarch.
• 1 cup blueberries.
• Cook with medium heat on the stovetop until sauce thickens.
• Keep warm.

BLUEBERRY CREAM MUFFINS

Steps:

• In a mixing bowl, beat eggs.
• Gradually add sugar.
• While beating, slowly pour in oil; add vanilla.
• Combine dry ingredients; add alternately with the sour cream to the egg mixture.
• Gently fold in blueberries.
• Spoon into greased muffin tins.
• Bake at 400F for 20 minutes.