Cooking
It's EoMEoTE time, hosted by Cook Sister!
Another recipe from a 1968 Gourmet.
An eggy, yet chocolate and not-too sweet souffle. Fluffy, and not too heavy.
Egg yolks beaten with sugar, till thick and pale. Melted dark chocolate and praline mixed in. Add beaten-till-stiff-peaks egg whites, and gently blend together. Pour onto a baking dish, smooth top. Create a furrow, and make hash marks along side. Sprinkle top with sugar, and bake in a slow oven till puffy and browned.
A decadent, chocolate and praline sauce, drizzled on top.
Melted milk chocolate, cream and praline, mixed together. Yum...
And a lovely brioche, lightly toasted.
- Breakfast Souffle Recipe
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Standard Method of Mixing Cakes Without Fat Cakes without fat depend for leavening largely upon the air beaten into the eggs. The whites and yolks of the eggs may or may not be separated, depending upon the kind of cake. If using the whole egg, beat...
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To test an egg for freshness, place it in a glass of water. If the egg falls to the bottom of the glass and lies on it's side, it is a fresh egg; if the large end rises slightly, the egg is somewhat stale; if it stands on end or floats, it is very...
- Retro Dessert: Chocolate Peanut Butter Brownie
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- Almost Praline Brownie Pie
Cookbooks keep showing up on my doorstep; the latest, The Taste of Home's Holiday & Celebrations Cookbook 2005. I've already marked thirty or more recipes to try, but I just had to give the Praline Brownie Pie first priority! It's not to...
Cooking
Chocolate Praline Souffle Omelet, with Toasted Brioche---EoMEoTE
It's EoMEoTE time, hosted by Cook Sister!
Another recipe from a 1968 Gourmet.
An eggy, yet chocolate and not-too sweet souffle. Fluffy, and not too heavy.
Egg yolks beaten with sugar, till thick and pale. Melted dark chocolate and praline mixed in. Add beaten-till-stiff-peaks egg whites, and gently blend together. Pour onto a baking dish, smooth top. Create a furrow, and make hash marks along side. Sprinkle top with sugar, and bake in a slow oven till puffy and browned.
A decadent, chocolate and praline sauce, drizzled on top.
Melted milk chocolate, cream and praline, mixed together. Yum...
And a lovely brioche, lightly toasted.
- Breakfast Souffle Recipe
Ahh souffles. I love them fluffy and I love them dense. I love them sweet and I love them savory. Airy chocolate ones and oozing cheesy ones...But before this turns into a souffle love letter, I have to say, I don't actually love making souffles....
- Wartime Wednesdays: Angel Cake
Standard Method of Mixing Cakes Without Fat Cakes without fat depend for leavening largely upon the air beaten into the eggs. The whites and yolks of the eggs may or may not be separated, depending upon the kind of cake. If using the whole egg, beat...
- Wartime Wednesday: Cheese Omelet And Hash Browns
To test an egg for freshness, place it in a glass of water. If the egg falls to the bottom of the glass and lies on it's side, it is a fresh egg; if the large end rises slightly, the egg is somewhat stale; if it stands on end or floats, it is very...
- Retro Dessert: Chocolate Peanut Butter Brownie
I apologize for the crappy picture; I was trying to snap it during a commercial break for the 100th episode of Smallville (not really a fan of the show, although I am a fan of DC; I just wanted to find out who got killed off). Another recipe from this...
- Almost Praline Brownie Pie
Cookbooks keep showing up on my doorstep; the latest, The Taste of Home's Holiday & Celebrations Cookbook 2005. I've already marked thirty or more recipes to try, but I just had to give the Praline Brownie Pie first priority! It's not to...