"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

Cheese Pudding Souffle Recipe

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This recipe for Cheese Pudding Souffle, by , is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Davida Salamon
Added: Tuesday, January 8, 2008


3/4 lb. melted butter
3/4 C sugar
3 eggs slightly beaten
1/2 C milk
1 1/2 C flour
2 tsp. vanilla
3 1/2 tsp. baking powder
1/2 tsp. salt

1 1/2 lb. farmers or bakers cheese or ricotta
8 oz. cream cheese
2 slightly beaten eggs
1/4 to 1/3 C sugar (to taste)
1 & 1/2 tsp.. vanilla

Cinnamon & sugar mixture

Combine batter ingredients and spread 1/2 evenly into greased 9 x 13 pan
Mix filling together and spread atop batter
Spread remaining batter atop filling and sprinkle with cinnamon sugar mixture

Bake 300 for 1 hr. to 1 hr. 15 min.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Freezes well.
May be served with sour cream or I prefer a simple strawberry sauce.
Wonderful for break the fast!




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