SOUFFLE A L'ORANGE
Steps:
- Preheat the oven to 400 degrees. Position a rack so the souffle will sit in the middle of the oven. Spread the 1/2 tablespoon of butter evenly inside a 6-cup souffle dish (6 1/2-inches round x 3 1/2-inches high) with a paper towel. Add the 2 tablespoons of granulated sugar and tilt the dish to distribute the sugar evenly. Lightly tap out the excess and set aside.
- Melt the 2 tablespoons of butter in a 9-inch round enamel pot, such as Le Creuset, over medium heat. Whisk in the flour and cook for 1 minute, whisking constantly. Whisk in the milk and 1/4 cup granulated sugar and cook for 1 minute, whisking constantly. Off the heat, cool for 1 minute and whisk in first the egg yolks and then the orange liqueur, vanilla, and orange zest and set aside.
- Put the egg whites, cream of tartar, and salt in the bowl of an electric mixer fitted with the whisk attachment and beat on medium-high speed until they are doubled in volume and frothy. With the mixer running, slowly add the 1/4 cup of granulated sugar and beat until the egg whites form soft, very creamy (not firm!) peaks. Whisk 1/4 of the egg white mixture into the egg yolk mixture, then add all the egg whites and fold them carefully but thoroughly with a rubber spatula into the base.
- Pour the mixture into the prepared souffle dish, not filling it more than 1 1/4 inches from the top of the dish (there may be extra mixture). Put your finger 1 inch down into the edge of the souffle mixture and run it all the way around, making sure you don't rub off the butter and sugar inside the dish. Place in the middle of the oven and immediately turn the temperature down to 375 degrees. Bake for 30 to 35 minutes, until the souffle is puffed and browned on top. Don't peek!!
- Sift a light dusting of the confectioners' sugar on top and serve immediately.
ORANGE STREET INN OATMEAL SOUFFLE
I first had this at a B & B in Los Alamos, New Mexico. They gave me the recipe, which is one of the late Marion Cunningham's classics from her Breakfast Book. The Orange Street Inn is no longer around, but the recipe lives on, and it's even delicious when cold.
Provided by zeldaz51
Categories Oatmeal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
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.
ORANGE SOUFFLE
Steps:
- Preheat oven to 375 degrees F.
- Scald the milk and set aside.
- In a medium sauce pan, combine the butter and flour, cook to a light blonde color, making a light roux. Off of the heat, whisk some of the scalded milk into the roux, slowly incorporating all of the milk. Return the roux to a low flame, and whisk in 3/4 cup of sugar, orange juice concentrate, orange juice, vanilla, salt, bring to a boil remove from heat. Stir in the zest and orange liqueur. Carefully add some of the scalded milk mixture to the egg yolk, to balance the temperature, and then combine them both, whisking thoroughly. Cover, set aside, and cool.
- Prepare 6 (12-ounce) souffle cups by buttering them lightly and dusting them with sugar.
- Beat the egg whites to medium stiff peaks, add the remaining sugar, and beat to stiff peaks. Fold the milk and egg mixture into the beaten egg whites. Fill the buttered and sugared souffle cups about 3/4 of the way. Bake, in a water bath, until puffed and golden, about 12 to 15 minutes.
OATMEAL SOUFFLE WITH CRUNCHY TOPPING
This is a wonderful way to get your oatmeal for the day. It has a wonderful brown sugar topping that adds a nice crunch.
Provided by PaulaG
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 297.5, Fat 5.6, SaturatedFat 2.6, Cholesterol 56.8, Sodium 268.9, Carbohydrate 55, Fiber 2.3, Sugar 37.9, Protein 8.6
ORANGE OATMEAL
Steps:
- In a small saucepan, bring the water, orange juice and salt to a boil. Stir in oats and cook for 1 minute or until oatmeal reaches desired consistency. Stir in orange zest. Serve with brown sugar.
Nutrition Facts : Calories 222 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 151mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges
ORANGE OATMEAL - 2 INGREDIENTS!
Juices high in vitamin C with your oatmeal elevates your breakfast to a super-food! The nutrients in oatmeal and OJ work synergistically to provide double the benefits. The phenols in oatmeal and the vitamin C in Orange juice both help make LDL more stable. The more stable your LDL, the less likely it is to rupture, stick to artery walls and cause heart attacks. So reduce your cholesterol! With this excellent source of fiber and good source of potassium and Omega-3. Low in sodium. Dairy free making it good for lactose intolerant!
Provided by Rita1652
Categories Breakfast
Time 2m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Heat juice in serving microwavable bowl 30 seconds add packet of desired flavored oatmeal stirring inches Cook for 30 more seconds. Enjoy!
- Yes you can add raisins, nuts to taste or any dried or fresh fruit to kick it up even more.
OATMEAL SOUFFLE
A tasty, baked recipe for oatmeal. I obtained this recipe from a B&B in Sechelt, BC where I stay often; this is a real favourite with their guests. The recipe comes from another website, but originates from the Morical House Garden Inn in Ashland, Oregon.
Provided by Sarah Sunshine
Categories Breakfast
Time 47m
Yield 4 serving(s)
Number Of Ingredients 11
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.
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