betty crocker best of baking recipes.txt

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

Yield:

12 Muffins"

- - - - - - - - - - - - - - - - - -

Per serving: 255 Calories (kcal); 15g Total Fat; (50% calories from fat); 2g

Protein; 29g Carbohydrate; 17mg Cholesterol; 249mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1

Other Carbohydrates

NOTES : Utensils You Will Need

Muffin pan with medium cups, 2 1/2 × 1 1/4 inches • Pastry brush •

Medium bowl • Fork • Dry-ingredient measuring cups • Wooden spoon

• Small bowl • Measuring spoons • Liquid measuring cup • Pot

holders • 1-quart saucepan

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 4098

Exported from MasterCook *

Classic Cheese Soufflé

Recipe By :

Serving Size : 4

Preparation Time :0:00

Categories

: Main and Side Dishes

Amount Measure

------- ------------ --------------------------------

Ingredient -- Preparation Method

cup margarine or butter

cup all-purpose flour

teaspoon salt

teaspoon ground mustard (dry)

Dash ground red pepper (cayenne)

cup milk

cup shredded Cheddar cheese (4 ounces)

eggs -- separated

teaspoon cream of tartar

Heat oven to 350º. Butter 1-quart soufflé dish or casserole. Make a 4-inch

band of triple-thickness aluminum foil 2 inches longer than circumference

of dish. Butter one side of foil. Secure foil band, buttered side in,

around top edge of dish.

Melt margarine in 2 quart saucepan over medium heat. Stir in flour, salt,

mustard and red pepper. Cook over medium heat, stirring constantly, until

smooth and bubbly; remove from heat. Stir in milk. Heat to boiling,

stirring constantly. Boil and stir 1 minute. Stir in cheese until melted;

remove from heat.

Beat egg whites and cream of tartar in medium bowl with electric mixer on

high speed until stiff but not dry. Beat egg yolks on high speed about 3

minutes or until very thick and lemon colored; stir into cheese mixture.

Stir about one-fourth of the egg whites into cheese mixture. Fold cheese

mixture into remaining egg white. Carefully pour into soufflé dish.

Bake 50 or 60 minutes or until knife inserted halfway between center and

edge comes out clean. Carefully remove foil band and quickly divide

soufflé into sections with 2 forks. Serve immediately.

___________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

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Betty Crocker - Best Of Baking Recipes