Blender Souffle Recipes

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.

EASY THREE-CHEESE SOUFFLE

Steps:

• 1. Spray a 1-1/2-qt. souffle dish with cooking spray; coat evenly with 1 Tbsp. Parmesan cheese.
• 2. Blend egg yolks, milk, cream cheese, cheddar and remaining Parmesan in blender on high speed 30 seconds or until smooth. Pour into large bowl.
• 3. Beat egg whites and cream of tartar in separate bowl with mixer on high speed until stiff peaks form. Gently stir into cheese mixture; pour into prepared souffle dish. With tip of spoon, make slight indentation or "track" around top of souffle 1 inch from edge to form "top hat."
• 4. Bake in a preheated 350º oven for 35 minutes or until top is puffed and golden brown. Serve immediately.

THREE-CHEESE SOUFFLé - ONE BOWL, NO FOLDING!

Steps:

• equipment needed: one medium soufflé dish (holds approximately 22 ounces, for Williams Sonoma brand, it's the #4 size).
• Pre-heat your oven to 350°F.
• Using an electric blender, blend together the eggs, sour cream and milk for 30 seconds. Blend in the black pepper, dry mustard, nutmeg and Tabasco.
• Brush the butter all over the inside of the soufflé dish. Layer the cheese in the soufflé dish, then pour the egg mixture gently over the top. Leaving 1-inch of space at the top to prevent spillage as you carry it to the oven.
• Place the soufflé dish in the oven, then carefully pour the remaining egg mixture to fill to the tippy top of the dish.
• Bake for 55 to 60 minutes-the soufflé will be golden brown, puffy like a balloon, and will have risen up to three inches above the ramekin.

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.