Orange Street Inn Oatmeal Souffle 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.

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.

ORANGE WAFFLES

Steps:

• In large bowl sift together flour, baking powder, sugar and salt.
• In separate bowl combine eggs, milk, orange juice and butter; beat well. Add orange zest to egg mixture ; pour this into flour mixture beating well until mixture is smooth.
• Ladle onto hot, well-oiled waffle iron and cook until waffles are golden. Serve hot with butter, jam and syrup.

KING RANCH BEEF STEW

Steps:

• Brown meat in a large saucepan.
• Stir in beef broth, lemon juice, Worcestershire sauce, garlic, sliced onion, sugar & spices.
• Bring to a boil; reduce heat. Cover and simmer until beef is nearly tender, 1 to 1 1/4 hours.
• Stir in veggies. Bring to a boil, then simmer 30 minutes more.
• Combine flour and water in jar. Shake until smooth. Stir into stew.
• Cook and stir until slightly thickened and bubbly. Season to taste.