|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Skillet Soufflé |
|
Serves: 4 Print this Recipe4 eggs white 1/8 teaspoon cream of tartar Dash salt 1 tablespoon sugar 1 teaspoon vanilla extract 2 tablespoons flour 1/2 cup apricot-pineapple preserves 2 tablespoons almonds sliced Powdered sugar Unsweetened whipped cream (optional) Preheat oven to 400°. Butter bottom and sides of a 7-inch ovenproof skillet. Sprinkle with sugar. In a small mixer bowl at high speed, beat egg whites, cream of tartar and salt until foamy. Gradually beat in 1 tablespoon sugar and vanilla and beat until stiff peaks form. Using a whisk or rubber scraper, fold in flour, then preserves until well blended. Pour into skillet. Smooth top and sprinkle with almonds. Bake for 20 minutes or until medium brown. Sprinkle with powdered sugar. Serve immediately with whipped cream. * For variety, try other flavors of preserves or orange marmalade. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Chocolate Crepes Continental Pears Cookie Fruit Tart Hot Butterscotch Bananas Lemon Velvet Peach Crisp Pineapple And Rum Dessert Skillet Soufflé Swiss Chocolate Mousse |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
