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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pumpkin Cheddar Soufflés Recipe

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This recipe for Pumpkin Cheddar Soufflés is from The MD Imaging, Inc. Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 mini pumpkins
4 large eggs
4 teaspoons flour
1/4 teaspoon baking powder
3 ounces diced cheddar cheese
salt and ground pepper to taste
Directions:
Directions:
Preheat oven to 350º
Place uncut pumpkins in large shallow dish and add 1/4 inch of water, cover tightly with foil and bake for 40 minutes or until tender. Let cool
Reheat oven to 375º With paring knife, remove tops from pumpkins and remove and discard seeds. Scoop out flesh, leaving 1/4 inch thick shell.
Place 4 cups of pumpkin flesh in mixing bowl. Separate eggs, stirring yolks into pumpkin flesh and placing whites in separate bowl. Stir flour and baking soda into pumpkin mixture and stir in cheese. Season with salt and pepper.
Whip egg whites into stiff peaks and fold into pumpkin mixture. Spoon into pumpkin shells. Place on baking sheet and bake for 12-15 minutes or until puffed and set
Personal Notes:
Personal Notes:
I also like to substitute pumpkin pie mixture and bake at 350 for about 1/2 hour until set. Then serve for dessert with whipped cream

 

 

 

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